|
LCBO Maple | 2943 Major Mackenzie
Drive, Maple, Ontario
L6A 3N9 | 905 832-1367
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) |
SUMPTUOUS FLAVOURS | $50
Chef Andy McKinney, of Whisk Management Personal Chef Service,
has a sumptuous menu in store. Learn to prepare silky Butternut
squash soup, Roasted pork tenderloin with apples, shallots
and Marsala, creamy Polenta with corn and parmesan, and a
surprise dessert.
|
Tuesday, November 4 | 7:00 – 9:00 pm |
MAKE THE MOOD FESTIVE | $50
Learn to celebrate the season in style as Chef Lorraine Powell, of
Gourmet on the Go, shares her entertaining ideas and a flavourful,
easy-to-prepare menu. Taste French onion soup, Roasted rack of
lamb with lemon rosemary and a white wine reduction served with
garlic mashed potatoes, and individual Lemon meringue tarts. |
Thursday, November 6 | 6:30 - 9:30 pm
Friday, November 7 | 6:30 - 9:30 pm |
HOLIDAY BAKING: COOKIES AND SQUARES | $85
Join Pastry chef Bettina Schormann, of The Ancaster Old Mill, for
a baking bonanza using the finest of ingredients, enabling all
registrants to take home a variety of four types of cookies and
three types of squares. Learn to create the Ultimate chocolate chip
cookie with two chocolate chip cookie variations – sandwiches and
white chocolate chip macadamia, Toffee nut candy bars, Snappy
ginger cookies, and more! |
Saturday, November 8 | 10:30 AM – 1:30 PM (Morning Class, Special Time) |
HOLIDAY BAKING: COOKIES AND SQUARES | $85
Join Pastry chef Bettina Schormann, of The Ancaster Old Mill,
for a baking bonanza using the finest of ingredients, enabling
all registrants to take home a variety of four types of cookies
and three types of squares. Learn how to create the ultimate
chocolate chip cookie with two chocolate chip cookie variations –
Sandwiches and White chocolate chip macadamia, Toffee nut
candy bars, Snappy ginger cookies, and more!
|
|
JANUARY
Tuesday, January 6 | 7:00 - 9:00 pm |
ORGANIC WARM WINTER WONDERS | $60
Join Cynthia Beretta, of Beretta Organic Farms, as she prepares
some of her favourite winter comfort food. The organic meats
from her local farm will leave you in warm winter bliss. Organic
beef, barley and mushroom soup, Oven-roasted prime rib,
Garlic mashed potatoes and fresh green salad. As always, all
of Cynthia’s classes contain an educational organic lifestyle
tips and tidbits. |
Tuesday, January 13 | 7:00 - 9:00 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. |
Tuesday, January 20 | 6:30 - 9:00 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. |
Saturday, January 24 | 10:30 am – 12:30 pm |
THE NORTHERN HEARTLAND | $60
Discover the extraordinary diversity of Indian cuisine with
cookbook authors Smita and Sanjeev Chandra. Sample the richness
of North Indian cuisine with succulent morsels of the Grilled
chicken marinated in sour cream and ground almonds served with
toasted naan bread, Chicken curry with roasted peppers, and
Butter paneer masala (cubes of Indian cottage cheese in a cashew
tomato butter cream sauce) served with rice pilaf. Chilled glasses of
Strawberry mango lassi scented with cardamom complement
this meal perfectly. |
Tuesday, January 24 | 7:00 - 9:00 pm |
HANDS-ON SUSHI | $75
David Chung, executive chef and owner of Akasaka Restaurant,
will conduct a hands-on class that will teach you the fundamentals
of making classic sushi. Recipes will include favourites such as
Miso soup, Sushi rice, Sushi vinegar, Nigiri, and Maki roll. |
|
FEBRUARY
Tuesday, February 3 | 7:00 - 9:00 pm |
ITALIAN ARTISAN | $65
Discover how beautiful shapes, colours and textures can elevate
an everyday winter meal to an artistic Italian feast with Tony
Cammalleri, executive sous-chef at Pusateri’s Fine Foods. Tonight,
feast your eyes and senses with this sensational meal: Italian
antipasto featuring fresh homemade focaccia, Pasta fagioli with
homemade pasta, and Veal spezzatino. |
Tuesday, February 10 | 6:00 - 9:00 pm |
VALENTINE’S DAY CELEBRATION* | $85
Learn how to make Valentine’s Day memorable with this
luxurious meal prepared by Chef Donna Miller: Crisp Caesar
salad topped with bacon and crostini, Pasta à la vodka,
Oyster mushrooms, Baked asparagus, Veal Marsala, and Panna
cotta drizzled with chocolate. |
Tuesday, February 17 | 7:00 - 9:00 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. |
Saturday, February 21 | 10:30 am – 12:30 pm |
THE SOUTHERN COAST | $60
Discover the extraordinary diversity of Indian cuisine with
cookbook authors Smita and Sanjeev Chandra. Savour coconut
milk-based curries from the Southern coast of India. Start the
meal with Malabar Mustard prawns served over crostini, learn the
secrets of making Kerala Chili chicken, enjoy the delicate flavours
of Vegetable biryani cooked in coconut milk, and cool down
with a Yogurt relish with curry leaves and cucumbers. |
Tuesday, February 24 | 7:00 - 9:00 pm |
ENTERTAINING FRIENDS | $50
Chef Megan Malowany will guide you through simple yet stylish
entertaining solutions with this inspirational cold weather menu:
Warm mushroom and fennel salad, Chicken stuffed with spinach,
mushrooms and goat cheese, and Cranberry-apple crisp. |
|
MARCH
Tuesday, March 3 | 7:00 - 9:00 pm |
TRADITIONAL FRENCH BISTRO MEAL | $60
Paola Moscato prepares a traditional French bistro meal – robust,
simple and great for sharing with friends and family. Tonight’s
menu features Rosemary and black onion seed wafers, Vegetablelentil
soup, Brandied salt-cod served with toasted bread, and Warm
wild berries with vanilla ice cream and vanilla bean whipped cream. |
Tuesday, March 10 | 7:00 - 9:00 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 17 | 7:00 - 9:00 pm |
ST. PATRICK’S DAY WITH A TWIST | $60
To honour St. Patrick’s Day, Chefs Robyn Goorevitch and Robert
Whyte, of Dining In Chez Vous, have created a modern twist on
Irish cuisine. Start off with Beer and potato soup served with Irish
soda biscuits. Then on to classic Irish pork roast with potato
stuffing served with Irish purple cabbage with apples, and Irish
cream crème brûlée for dessert. |
Saturday, March 21 | 10:30 am – 12:30 pm |
THE ROYAL PALACES | $60
Join cookbook authors Smita and Sanjeev Chandra and dine
like royalty on the lavish cuisine born in the palaces of Indian
kings. Enjoy Chicken meatballs with pistachios, raisins and herbs
simmered in a sautéed onion-tomato-pistachio sauce served
with naan bread. Savour boneless morsels of lamb cooked in a
korma sauce of almonds, yogurt, herbs and spices, and Saffron
rice pilaf, and Alu gobhi (cauliflower and potatoes cooked
with spices). |
Tuesday, March 24 | 7:00 - 9:00 pm |
REGIONAL ITALIAN APPETIZERS | $50
Spend the evening with Chef-instructor Emily Richards,
enjoying 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
and tossed with tomatoes, and a thin, crisp-crust Pizza. |
Tuesday, March 31 | 7:00 - 9:00 pm |
PASTA WORKSHOP | $50
In this class, freelance instructor Paola Faiella, owner of Paola’s
Cucina, personal in-home chef services and catering, will teach you
to make your own fresh pastas and accommodate them in late
winter sauces guaranteed to delight your taste buds. On your
menu: Homemade pasta dough, Truffled fettuccine with olive oil
and Parmesan, Homemade lasagna with Bolognese sauce and
béchamel, and Fresh ricotta cheese and asparagus ravioli in brown
butter sauce. |
|
*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).
|
|
|
