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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 call the Customer Service Desk
at the desired location or register
in person at the store. 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
Saturday, November 1 | 10:30 am - 12:30 pm (Morning Class, New Time) |
HOLIDAY BAKING SERIES
In this exciting series, chef and cookbook author Emily Richards
will demonstrate a huge assortment of holiday delectables for you
to sample and replicate at home.
SAVOURY BAKING FOR THE HOLIDAYS | $50
Today, Chef Emily presents a refreshing collection of savoury
bakes with recipes such as Savoury brie thumbprints, Roasted
red pepper strata, and Walnut and olive fougasse. |
Tuesday, November 4 | 6:30 - 8:30 pm |
MEDITERRANEAN CLASSICS | $60
Carlos Mateus, culinary instructor at Liaison College, unites the
fresh flavours and local ingredients of the Mediterranean with
these seasonal and classic dishes: Wild mushroom strudel with
roast peppers and chèvre, Braised lamb with canelli bean ragoût,
Swiss chard apulia, and Tiramisù. |
Thursday, November 13 | 6:30 - 8:30 pm |
CLASSIC COMFORT FOOD FOR A HEALTHY
GENERATION | $60
Chefs Robyn Goorevitch and Jason Taylor, of Dining In Chez Vous,
prepare classic comfort food modified for today’s healthier
lifestyles. Enjoy Fish chowder with sweet potato biscuits, Low-fat
mac and cheese, Caramelized onion and roasted red pepper
meatloaf, Green bean casserole, and Low-fat chocolate mousse. |
Monday, November 17 | 1:00 - 3:00 pm (Afternoon Class) |
AN ORGANIC MEAT EXPERIENCE | $60
Cynthia Beretta, of Beretta Organic Farms, is excited to teach you
about organic meats, their various cuts, and preparation. Enjoy
seasonal recipes that will include organic beef and chicken
accompanied by Warm risotto, fresh local greens and vegetables. |
Tuesday, November 18 | 6:30 - 8:30 pm |
ELEGANT HOLIDAY COCKTAIL ENTERTAINING | $50
Tonight, Christopher Woods, executive chef of Christopher’s
Gourmet Catering, will show you how to whip up an elegant holiday
cocktail party spread. You’ll learn his creative version of classic
recipes that are sure to remain mainstays in your holiday repertoire
for years. |
Thursday, November 20 | 6:00 - 8:30 pm |
CHEF TECHNIQUES 1: BEGINNER KNIFE SKILLS | $100
Chef Bill Lohman, owner of Tastings Catering will teach you safe
and efficient techniques for slicing, dicing, and chopping with a
range of recipes perfect for using your new skills. Included in the cost of this class is a two-piece
gourmet knife set (approximate retail value $120) from Wüsthof-
Trident. You’ll also receive a Canadian hand-made wooden cutting
board courtesy of iQ living (www.iQliving.com). Participants will
be asked to sign a safety waiver and wear close-toed shoes.
Please note: Ticket price covers attendance to the class only. Registrant must attend the class
to receive the knife set. Please contact location for our cancellation policy. |
Tuesday, November 25 | 5:30 - 8:30 pm |
A SPECIAL HOLIDAY DINNER* | $85
Chef Josh Heuvelmans, culinary instructor at Liaison College,
prepares an easy and special holiday dinner that could become one
of your favourites. Tonight’s menu features Quail seasoned with
garlic and herbs, simmered in peppered Rickard’s Red broth,
Bourbon caramelized sweet potatoes, and Apples stuffed with
red cabbage. |
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JANUARY
Tuesday, January 6 | 6:30 - 8:30 pm |
REGIONAL ITALIAN APPETIZERS | $60
Spend the evening with Chef-instructor Emily Richards, and enjoy
regional Italian appetizers from Calabria, Lombardy, Piedmont
and Apulia. This authentic menu is perfect for your next casual
get-together and includes: Honey fritters, Alpine cheeses,
vegetables and meats, Potato gnocchi in sage butter tossed with
tomatoes, and a thin, crisp-crust Pizza. |
Tuesday, January 13 | 6:30 - 8:30 pm |
HANDS-ON CHINESE NEW YEAR | $75
Join Chef Brenda Kwong Hing for a hands-on celebration
featuring delicious and traditional dishes that encourage long life
and prosperity: Steamed dumplings, Hot and sour soup, Whole
fish cooked with ginger and green onions, and Long-life noodles
with stir fried vegetables. |
Monday, January 19 | 1:00 – 3:00 pm |
SHRIMP AND SCALLOP FESTIVAL | $60
Join Chef Jim Comishen as he combines shrimp and scallops, to
create an exciting feast: Southwestern baby shrimp and scallop
parfait followed by a hearty and robust bowl of Manhattan-style
shrimp, scallop and bacon chowder, Salmon Wellington stuffed
with shrimp and scallops Newburg. |
Tuesday, January 20 | 6:30 - 8:30 pm |
WARM WINTER SOUPS | $50
It’s hard to beat the comfort offered by a hot and fragrant soup
at the end of a long winter day. Tonight, Chef Megan Malowany
will teach you the makings of these great winter soups: Potato, leek
and cheddar soup with buttermilk biscuits, White bean soup with
rosemary and bacon, and Curried lentil soup. |
Saturday, January 24 | 10:30 am – 12:30 pm |
COUNTRY DINNER CASUAL | $50
Join Chef Paula Bambrick this morning for a casual and
flavourful menu perfect for winter entertaining: Herbed gougères,
Chicken braised with dried plums and olives, Quinoa pilaf,
Roasted eggplant, garlic and peppers, and individual Chocolate
crème caramels. |
Tuesday, January 27 | 6:30 - 8:30 pm |
STREET FOODS FROM AROUND THE WORLD | $50
This international street foods celebration, prepared by Chef
David Sneddon, will introduce you to the cooking styles and
recipes from some of the world’s most respected cuisines,
featuring a variety of flavours and cultures. Tonight’s menu will
include: Vietnamese spring rolls, Cuban pulled pork on a bun with
caramelized onions, and Belgian French fries with lemon aioli. |
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FEBRUARY
Tuesday, February 3 | 6:30 - 8:30 pm |
HOME BISTRO | $60
Join Chef Carlos Mateus for rustic bistro food, perfect for a
relaxing and comfortable evening at home. Tonight’s menu
includes: Bouillabaisse, Roasted rack of lamb with dates, pearl
onions and lardon of bacon and Burgundy, White bean ragoût,
and a Tart tatin with crème Anglaise. |
Thursday, February 5 | 6:30 - 8:30 pm |
MEDITERRANEAN WITH A GLOBAL TWIST | $60
We are thrilled to present Greg Argent, executive chef at Bloor
West’s Cru Restaurant. Chef Argent’s style is described as
“Mediterranean cuisine with global accents”, and in tonight’s class,
you’ll explore simple techniques and a world of herbs and spices
that will add depth and enjoyment to your culinary repertoire. |
Tuesday, February 10 | 6:30 - 8:30 pm |
VALENTINES’ DAY ROMANTIC DINNER | $65
Join Tony Cammalleri, executive sous-chef at Pusateri’s Fine Foods,
as he makes a romantic dinner simple enough for the home cook,
and sure to make an impact on your significant other. He’ll prepare
Wild mushroom and leek turnovers with Parmesan truffle cream,
Red wine-braised beef short ribs with roasted fingerling potatoes
and maple roasted squash, and Caramel crunch crème brûlée
for dessert. |
Tuesday, February 17 | 6:30 - 8:30 pm |
HAKKA CUISINE | $60
Hakka food is a delicious fusion of two very different cuisines –
Indian and Chinese. Join Smita and Sanjeev Chandra for a taste of
Hakka food and the story behind this fascinating cuisine. Savour
Spring rolls stuffed with ground chicken, herbs and spices, Sweet
corn soup with seared vegetables drizzled with pickled green
chili vinegar, Hakka noodles with chicken, shrimp and vegetables,
and Chili paneer. |
Saturday, February 21 | 10:30 am – 12:30 pm |
TEA PARTY | $50
You’ll be surprised to find out that tea parties can be stylish and
delicious. Chef Paula Bambrick prepares an easy menu that
will be a breeze: Smoked salmon and goat cheese fingers, Chicken
and mango salad bites, Blue cheese and pear tartlets, Classic scones
with clotted cream and jam, Sticky toffee squares, and Lemon bars. |
Monday, February 23 | 1:00 – 3:00 pm |
AMAZING GRAINS | $50
Expand your culinary repertoire to include a whole new variety of
nutritious whole grains. Join culinary instructor and cookbook
author Nettie Cronish as she prepares Greek Salad with marinated
barley, crumbled feta, olives, and cherry tomatoes, Quinoa chili,
Oat and barley flake crispy squares, and Buckwheat noodle salad
with dried mushrooms. |
Tuesday, February 24 | 5:30 - 8:30 pm |
ABSOLUTE GOURMET* | $85
Get to know Christopher Woods, executive chef of Bloor West’s
Christopher’s Gourmet Catering, and his exquisite, flavourful
food that features unusual ingredients and combinations. On
tonight’s menu: Moroccan baked phyllo rolls with shrimp and
scallops, Cucumber ring salad with lola rossa and frisée, Roasted
golden beets and campari tomatoes with a Champagne and
shallot dressing, Grilled rack of lamb with miniature vegetables
with chive spaetzle and thyme reduction, and a Pear and fig puff
pasty tart with crème fraîche. |
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MARCH
Tuesday, March 3 | 6:30 - 8:30 pm |
PERRIN IN THE KITCHEN | $60
Join Chef Stephen Perrin, executive chef and proprietor of
Terra Restaurant, this evening and discover how to make elegant
entertaining at home within your grasp. He’ll prepare Tuna tartare
with wakame seaweed salad and Japanese mountain peaches,
Seared bison tenderloin with a port reduction and rösti potatoes,
and Tiramisù. Tonight, one lucky participant will receive a
$200 gift card at Terra Restaurant (beverage alcohol and gratuities
excluded).
• Chef Profile Class |
Tuesday, March 10 | 6:30 - 8:30 pm |
LATIN FLAVOURS | $60
Celebrate the tastes and textures of Latin America with Carlos
Fuenmayor, chef and owner of Sabrosito. Tonight’s vibrant menu
features Organic Spanish-style chorizo with olives, fennel, and
pine nuts, Chilean winter baked beans and pepper casserole,
Brazilian shrimp stew, Peruvian tamarind pork tenderloin, and
Chili chocolate truffles. |
Tuesday, March 17 | 6:30 - 8:30 pm |
THE VALLE D’AOSTA: ITALY’S NORTHWEST
ALPINE REGION | $60
Learn the secrets of regional Northwest Italian cooking with
Jeffrey Marshall, executive chef of George Weston Limited and
his sous chef Michele Vig. Tonight’s outstanding menu starts with
Fonduta (a warm cheese melt with mushrooms and truffle oil),
followed by a Salad of baby arugula using nut oil for the
vinaigrette. Your main course is a typical regional specialty of
Beef carbonade with creamy polenta, and for dessert,
Montebianco, a chestnut purée with cream. You’ll end the
evening in the most traditional way, with Valdostana, seasoned
coffee served in a wooden coffee pot. |
Saturday, March 21 | 10:30 am – 12:30 pm |
APRÈS SKI | $50
Chef Paula Bambrick prepares the ultimate comfort food
flavour-packed menu, perfect after a day at the slopes, or at the
end of any long winter day: Spiced mixed nuts, Chicken chili
with cilantro cream, Skillet cornbread, Spinach, fennel and orange
salad, and Fudgy brownie cupcakes. |
Monday, March 23 | 1:00 – 3:00 pm |
FAST AND EASY ASIAN WRAPS | $50
In this class, Chef Rachel Thoo, of Spirit of Asia, shares her
culinary expertise with recipes for wrapped Asian delicacies.
Join Chef Rachel for these fast, easy and healthy lunches or
appetizers: Sushi rolls, Rice paper spring rolls, Chinese barbecue
duck tortilla rolls, and Chocolate banana spring rolls. |
Tuesday, March 24 | 6:00 - 8:30 pm (Hands-on) |
ADVANCED KNIFE SKILLS | $130
Get your cooking skills in shape in this interactive class with
Bill Lohman, owner and executive chef of Tastings Catering. You’ll
learn how to de-bone a chicken and how to filet a fish, and then
make these wonderful dishes: Seafood-stuffed fish fillets with
a supreme sauce, and Chicken sauté chasseur with tomatoes,
mushrooms, tarragon and white wine. Included in the price of
this class, you will receive from the Gourmet Series, a boning
knife, chef knife, and honing steel (approximate retail value $185)
from Wüsthof-Trident. You’ll also receive a Canadian hand-made
wooden cutting board courtesy of iQ living (www.iQliving.com). Participants
will be asked to sign a safety waiver and wear close-toed shoes.
Please note: Ticket price covers attendance to the class only. Registrant
must attend the class to receive the knife set. See store for our
cancellation policy. |
Tuesday, March 31 | 6:30 - 8:30 pm |
OFFICE LUNCHES UPDATED | $60
Drop those boring brown paper bag lunches and think outside the
box with Chefs Robyn Goorevitch and Robert Whyte of Dining In
Chez Vous. Tonight, they’ll give new meaning to everyday work
lunches with these creative and practical recipes: Apricot and lentil
soup, Roasted squash and pepper soup with a bacon, blue cheese,
walnut butter served with sweet potato biscuits, Grilled panini
sandwiches with Mediterranean vegetables and fig goat cheese, as
well as a traditional Philly steak, mushroom and cheese panini. For
dessert, discover the best-ever Chocolate chip cookies. |
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*These classes are three
hours in length and 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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