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LCBO The Kingsway | 2946 Bloor Street
West, Toronto, Ontario
M8X 1B7 | 416 239-3066
To register and purchase your tickets please visit the Customer Service Desk
at the desired location. Please contact the participating store for details.
Spaces are limited so book your place soon. Participants must be 19 years of age
or older.
To ensure the safety of your learning
environment please inform us of any
food allergies you may have.
november
Tuesday, November 3 | 6:30 - 8:30 pm |
DIM SUM PARTY (hands-on class) |
$75
Spend this special evening with Chef Vanessa Yeung, owner of Aphrodite
Cooks, sipping tea, and creating and feasting on an assortment of
delicacies that make up this traditional Chinese dim sum menu: Vegetable,
Shrimp and Pork Pot Stickers, Scallion Pancakes, Barbecued Pork Buns, and
Chinese Sponge Cake. |
Tuesday, November 10 | 6:30 - 8:30 pm |
LIVING AND EATING ORGANICALLY |
$60
Join Cynthia Beretta, of Beretta Organic Farms, as she prepares some
of her favourite foods and speaks about the benefits of an organic
lifestyle. The organic meats from her local farm are featured in this
delicious menu: Organic Beef, Barley and Mushroom Soup, Oven-roasted Prime
Rib, Garlic Mashed Potatoes and Fresh Green Salad. |
Saturday, November 14 | 10:30 am - 12:30 pm |
HOLIDAY COOKIES | $50
Today’s class, taught by baking expert Paula Bambrick, focuses on holiday
cookies, all of which can be conveniently baked ahead and frozen. On the
menu: Maple Pecan Bars, Chocolate Raspberry Thimble Cookies, Lemon Glazed
Ginger Cookies, Maggie’s Almond Cookies, Mini Cranberry Orange Cupcakes, and
Chocolate Hazelnut Bars. |
Monday, November 16 | 1:00 - 3:00 pm |
SATISFYING SOUPS AND SANDWICHES
| $50
Chef Andy McKinney, executive chef of Whisk Management Catering and
chef at Whistler’s Restaurant and Banquet Hall, will teach you how to
make basic soup and sandwich meals extraordinary. This hearty menu
celebrates autumn’s flavours and aromas: The Monte Cristo – egg dipped ham
and cheese; The Reuben – smoked meat and sauerkraut served with Creamed Corn
Soup and Crab Chowder. |
Tuesday, November 17 | 6:30 - 8:30 pm |
CELEBRATING THE HOLIDAYS:
VENEZUELAN-STYLE | $60
Venezuelan food has long been one of the most popular and delicious parts of
Latin American cuisine. Tonight, Chef Carlos Fuenmayor, owner of
Sabrosito, features these authentic recipes that can be used for your
next holiday party: Hallaca (the classic holiday dish eaten throughout
November, December and mid-January, made from cornmeal, pork, chicken,
vegetables and wrapped with plantain leaves), Pan de Jamón y ensalada de
gallina (a sweet pastry loaf with ham, olives and raisins) served with
Chicken Salad, Ponche Crema y torta de navidad (eggnog and Christmas bread),
and Dried Fruit Cake. |
Monday, November 23 | 6:30 - 8:30 pm |
AN OPENING FOR OYSTERS | $60
Meet Jamie Gallant, owner and operator of Coastline Catering. Jamie
eats, lives and breathes oysters and he’s here to share these magnificent
mollusks and all their juicy secrets with you! You’ll learn about how
oysters grow, breed, and are shipped and shucked. Tonight’s class will
feature Malpeque Oysters from Prince Edward Island, Kusshi Oysters from
Washington State, Beau Soiel Oysters from New Brunswick as well as West
Coast Pan-fried Oysters. |
Tuesday, November 24 | 5:30 - 8:30 pm |
EASY ENTERTAINING HOLIDAY MENU*
| $85
Chef Megan Malowany prepares an easy and special holiday dinner that will
become one of your favourites. Tonight’s menu features: Liver Pâté with
Onion Relish, Squash Risotto, Herb-roasted Lamb with Roasted Root Vegetables
and Polenta, and Poached Pears with Almond Tuiles. |
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January
Thursday, January 7 | 6:30 - 8:30 pm |
STARTING THE NEW YEAR WITH BOLD
FLAVOURS |
$50
Liven up all your meals by starting the New Year off with some bold flavours.
Join Chef Megan Malowany and learn this outstanding menu: Wild Mushroom
Ragoût on Creamy Mascarpone Polenta; Smoky Seafood Stew with Winter
Vegetables; and Upside Down Spice Cake with Caramelized Apples and Cream. |
Monday, January 11 | 1:00 - 3:00 pm |
HANDS-ON PASTA WORKSHOP
(hands-on class) |
$75
Roll up your sleeves and learn to make your own pasta with Chef Paola
Moscato. This afternoon you’ll prepare a simple dough and turn it into Meat
and Cheese-stuffed Ravioli in Tomato Sauce; Fettuccini; Ricotta and
Potato-stuffed Gnocchi with Pesto Sauce; and Sweet Stuffed Ravioli with
Chocolate. |
Tuesday, January 12 | 6:30 - 8:30 pm |
COMFORT FOOD FOR A HEALTHY
GENERATION | $50
Join the chefs of Dining In Chez Vous for a culinary trip back to
your childhood with classic dishes modified for today's healthier
lifestyles. Enjoy a hearty bowl of Fish Chowder with Sweet Potato Biscuits;
Low fat Macaroni and Cheese; Caramelized Onion and Roasted Red Pepper
Meatloaf served with a Celery Root and Potato Mash; and Green Bean
Casserole. For dessert, Low fat Chocolate Mousse. |
Saturday, January 16 | 10:30 am - 12:30 pm |
CLASSIC CUISINE SERIES:
ESSENTIALS OF PROVENÇAL COOKING
| $50
Discover classic Provençal cooking as Chef Paula Bambrick takes you on a
gourmet tour of the typical ingredients and recipes that make up this unique
and delicious cuisine. On your menu: Mussels steamed in Tomatoes and Pernod;
Chicken with Peppers and Olives; Potato Gratin; Endive and Pear Salad with
Roquefort Cream; and a Lemon Tart.
Other classes in this series:
FEBRUARY 27 ESSENTIALS OF ASIAN COOKING
MARCH 29 ITALIAN RECIPES TO CREATE
A MEMORABLE MEAL |
Tuesday, January 19 | 6:30 - 8:30 pm |
COMFORTING YET ELEGANT SEAFOOD | $60
Tonight, Chef Jane Burgess will prepare a selection of seafood dishes that
will become your “signature” recipes and will impress any guest: Succulent
Shrimp, Mushroom and Artichoke Casserole; Creamy Clam Chowder; Baked Salmon
with Crab Stuffing; and Rich Lobster Linguine with Roasted Red Pepper Sauce. |
Tuesday, January 26 | 6:30 - 8:30 pm |
TASTE OF SANTA FE
| $50
Warm your soul with the fiery food of the Southwest. Join Chef Verner Hauer,
of Tradewinds Casual Gourmet, for an exciting evening as prepares his
contemporary interpretation of this fascinating, history-filled cuisine:
Light Red Posole Soup with Hominy Corn and Chicken; Salad of Romaine and
Avocado; Pork Loin with a Classic Mild New Mexico Chili Sauce served over
Soft Cheese Polenta; and Canyon Road Pumpkin Pudding with Toffee Pine Nuts. |
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February
Tuesday, February 2 | 6:30 - 8:30 pm |
PIEMONTE REGIONAL ITALIAN MENU|
$50
Spend the evening with Jeffrey Marshall, executive chef of George Weston
Limited, and his sous chef Michele Vig and enjoy this authentic menu
from Italy’s Piemonte region: Bresaola with Pepper, Lemon and Olive Oil;
Risotto with Northern Mountain Cheeses; Arugula with Pepper, Lemon and Olive
Oil; and Orange and Olive Oil Cake. |
Monday, February 8 | 1:00 - 3:00 pm |
COZY SOUP AND BREAD MENU |
$50
Soup is comforting, especially during the winter months. Pair a hearty soup
with freshly baked bread, and you’ve got a healthy and satisfying meal. Join
Chef Paula Bambrick for this comforting menu that’ll keep you warm all
season long: Tuscan Bean and Vegetable Soup with Pesto Pinwheels; Southwest
Chicken Soup with Cornbread and Butternut Squash; and Apple Soup with Goat
Cheese Muffins. |
Tuesday, February 9 | 6:30 - 8:30 pm |
LOVERS’ TREAT | $60
This Valentine’s Day create a guaranteed successful and heart-felt meal for
your partner. Chef Jonathan McDonough shows you the steps to create these
easy-to-make romantic recipes. You’ll start with Thai Salad Rolls and Beef
Satay Skewers; then savour Stuffed Sole and Filet Mignon with Red Wine
Sauce; finish with Warm Chocolate Cake and Classic Crêpes Suzettes. |
Tuesday, February 16 | 6:00 - 8:30 pm |
BASIC KNIFE SKILLS
(Hands-On Class) | $120
Chef Bill Lohman will teach you safe and efficient techniques for slicing,
dicing, and chopping with these recipes, perfect for using your new skills:
Chicken and Grilled Corn Succotash; Fruit Toban Yaki; Root Vegetables and
Wild Mushroom Hash; and Almond Shortbread. Included in the price of this
class, you will receive from the Gourmet Series a chef knife, paring knife,
and honing steel (retail value $150) from Wüsthof-Trident. Other
required utensils courtesy of iQ living (www.iQliving.com).
Participants will be asked to sign a safety waiver and wear close-toed
shoes. |
Tuesday, February 23 | 6:30 - 8:30 pm |
TALK ABOUT CURRY | $50
Enjoy delicious warming curries prepared by cookbook authors Smita and
Sanjeev Chandra, and learn about the fascinating history and stories behind
Indian cuisine. Sample Mung Dal Soup with Spinach and Vegetables topped with
Naan Croutons; Tilapia cooked in a Chili-spiked Coconut Tomato Sauce served
with Basmati Rice and soothing Yogurt Raita on the side; and Kadhai Paneer
(cubes of Indian cottage cheese and sautéed sweet peppers and onions cooked
in a ginger tomato sauce) served with warm Naan Bread. |
Saturday, February 27 | 10:30 am - 12:30 pm |
CLASSIC CUISINE SERIES:
ESSENTIALS OF ASIAN COOKING
| $50
Asian cuisine is made up of cooking styles that have roots in the people and
cultures of different regions. Join Chef Brenda Kwong Hing and learn classic
recipes that reflect each of these communities and their unique ingredients.
On your menu: Traditional Vietnamese Pho; Rainbow Chopped Crystal Fold;
Szechwan Chicken with Steamed Rice; and Thai Stir-fried Scallops and Basil.
Other classes in this series:
JANUARY 16 ESSENTIALS OF PROVENÇAL COOKING
MARCH 29 ITALIAN RECIPES TO CREATE A MEMORABLE
MEAL |
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March
Tuesday, March 2 | 6:30 - 8:30 pm |
FOOD FROM ACROSS THE LATIN WORLD |
$60
Celebrate the tastes and textures of the Latin American world with Carlos
Fuenmayor, chef and owner of Sabrosito. Tonight’s vibrant menu features
Peruvian Potatoes stuffed with Beef and Vegetables, and Pickled Red Onions:
Ecuadorian Pickled Vegetables with Red Snapper; Colombian Spicy Chicken and
Potato Stew; and Almond-flavoured Shortbread Cookie Sandwiches. |
Tuesday, March 9 | 6:30 - 8:30 pm |
THAI MAGIC WITH CHEF TIMOTHY
MILES |
$60
Explore the unique ingredients, simple techniques and occasionally fiery
recipes of Thai food with Featured Chef Timothy Miles. Chef Miles will show
you how to trust your senses and introduce the major ingredients in Thai
cooking and the concept of balancing the cuisine’s five flavour groups with
this exciting menu: Whole River Trout wrapped in Banana Leaves served with
Sweet Fish Sauce and Shredded Banana Blossoms; Black Angus Rump marinated in
Kecap Manis and barbecued over Coconut Husks and Peas; and Chicken brushed
with Lemongrass, Black Pepper and Crushed Garlic. “Som Tum”, the famous
Green Papaya Salad and White Coconut Sticky Rice will accompany the meal.
Tonight, one lucky participant will go home with a culinary surprise,
compliments of Chef Miles.
• Chef Profile Class |
Tuesday, March 23 | 6:30 - 8:30 pm |
HOMEMADE PIZZA MADE EASY | $50
Learn to make the best homemade pizza with Chef Christine Grimes. You’ll
find out everything there is to know including tips and tricks, special
equipment and these sensational recipes: Puff Pastry Pizza with Chorizo and
Artichokes; Grilled Pizza with Roasted Vegetables and Pine Nuts; Blackened
Chicken Pizza with Bourbon Barbecue Sauce; Spicy Sausage Pizza with
Caramelized Onion and Fennel; and Classic Pizza Dough. |
Saturday, March 27 | 10:30 am - 12:30 pm |
CLASSIC CUISINE SERIES: ITALIAN
RECIPES TO CREATE A MEMORABLE MEAL| $50
Join Chef Emily Richards for a classic Italian meal. She’ll lead you through
a menu of favourites, including time-honoured, relatively simple dishes that
you will be able to replicate at home: Stracciatella Soup; Pasta Amatriciana;
Veal Piccata; and Crostata di Marmellata.
Other classes in this series:
JANUARY 16 ESSENTIALS OF PROVENÇAL COOKING
FEBRUARY 27 ESSENTIALS OF ASIAN COOKING |
Monday, March 29 | 1:00 - 3:00 pm |
PUB FARE UPDATED | $50
Pub fare is changing with the times. Join us for a comforting, updated pub
menu that blends traditional favourites with new flavours. Join Andy
McKinney, executive chef of Whisk Management Catering and chef at Whistler’s
Restaurant, and enjoy Feta Bruschetta; Asiago and Artichoke Dip with Pita
Bread; Escargot-stuffed Mushroom Caps; and Garlic Shrimp with Crostini. |
Tuesday, March 30 | 5:30 - 8:30 pm |
EARLY SPRING DINNER PARTY*
| $85 Tonight’s class will focus on preparing and presenting a
sensational early spring meal along with tips and tricks to make
entertaining easy. Tony Cammalleri, executive sous chef at Pusateri’s Fine
Foods, will delight your taste buds with this seasonally-inspired menu:
Mixed Green Salad with Roasted Beets, Toasted Hazelnuts and Goat Cheese with
a Champagne Vinaigrette; Pan-seared Halibut stuffed with a Blue Crab Panko
Crust on Sautéed Greens and Warm Horseradish Potato Salad; and Apple Berry
Crumble with Chantilly Whipped Cream. |
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*These classes feature full portions of the recipes prepared. Seating is
limited.
We reserve the right to cancel
or postpone classes, (in which
case, participants will be
notified and fully reimbursed or
offered a credit). A refund or
transfer is available up to five
days before class(es) begin. No
refunds or transfers for missed
class(es).
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