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LCBO Millcroft Centre | 2000 Appleby Line, Burlington, Ontario
L7L 6M6 |
905 336-6200
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.
july
Thursday, July 2 | 7:00 – 9:00 pm |
TASTES OF SUNSHINE | $50
Executive chef Brad Lomanto, of the soon-to-be-opened Cambridge Old Mill,
will delight your senses with an exquisite summer-infused menu. Taste Summer
Terrine of Tomato and Eggplant, Hand-cut Linguine with Seared Halibut and
Preserved Lemon, and a finale of Milk Chocolate Mousse with Strawberry
Consommé. |
Saturday, July 4 | 10:30 am - 12:30 pm |
RUBS, MARINADES AND SAUCES | $60
Learn how to flare up the spice in your barbecue as Chef Jonathan McDonough,
of chefjono.ca Catering and Fine Foods, takes you on an in-depth
exploration of the critical preparations that will help to take your
grilling experience to new levels. Experience homemade marinades and sauces;
learn secrets of tenderizing and sample steak, chicken, shrimp, and more. |
Thursday, July 9 | 7:00 - 9:00 pm |
AUTHENTIC MEXICAN CUISINE | $50
Cookbook author and culinary instructor Maria Elena Cuervo Lorens travels
from Vancouver to treat you to an evening filled with authentic Mexican
cuisine. Sample Salpicon Estilo Puebla (Shredded Beef Salad, Puebla-style),
Dip de Aguacate (Mexican Avocado Dip), Creamy Rice with Poblano Strips, and
Gelatina Batida de Naranja con Queso Crema (Whipped Orange and Cream Cheese
Gelatin). |
Saturday, July 11 | 10:30 am - 12:30 pm |
ANYTIME OUTDOOR ENTERTAINING | $50
Chef Chris Calder, of Vinifera Catering, is dedicated to
demonstrating the highest quality cuisine, using only fresh, seasonal
Niagara produce. Enjoy Chilled Tomato Essence served with Grilled Anise
Relish, Organic Arugula Salad with Strawberries, Ermite Cheese and a
Sparkling Wine Vinaigrette, Smoked Trout Mousse, Grilled Tenderloin of Beef,
and Raspberry-Mascarpone Tarte. |
Tuesday, July 14 | 7:00 - 9:00 pm |
GARDEN-INFUSED DELIGHTS | $60
Chef Paul Mattina, owner of Georgetown’s Mattina’s Cucina, brings the
bounty of nature’s harvest straight to your table. The menu includes:
Grilled Fresh Tomato and Three-Cheese Balsamic Salad, Terrine of Goat Cheese
and Seasonal Grilled Vegetables, Lemon-Poached Shrimp, and a special
surprise for dessert. |
Thursday, July 16 | 7:00 – 9:00 pm |
TANDOORI TREASURES FOR YOUR
BARBECUE | $50
Cookbook authors Smita and Sanjeev Chandra take you on a culinary adventure
to the Middle East and Asia where tandoori food originated. Sample Thai
Chicken Satay Skewers with Peanut Sauce, Persian Grilled Fish with Herb and
Vegetable Salad, and Mongolian Beef Kabobs in a Black Pepper Soy Sauce
served over Ginger Fried Rice. |
Saturday, July 18 | 10:30 am – 12:30 pm |
CELEBRATING CANADIAN CUISINE | $50
Celebrate Canadian cuisine with a menu featuring two classically Canadian
ingredients: pure maple syrup and beer. Freelance chef Jim Comishen
demonstrates Warm Salad of Greens with Maple-Glazed Figs and Homemade Danish
Bleu Dressing, Lager- Steamed Mussels with Leeks, Bacon and Garlic, Beer
Bread Muffins, and Pan-Fried Rainbow Trout served with a Ragôut of Wild
Mushrooms in a Rich Ale Sauce with Maple-Roasted Root Vegetables on the
side. |
Thursday, July 23 | 6:30 - 9:30 pm |
DINING UNDER THE STARS | $85
Chef Laura Clarke-Giberson, of Caldwell’s Grant in Amherstburg, has
planned a memorable evening full of delicious foods perfect for those
long-anticipated summer evenings under the stars. Dine on Pear and Roasted
Garlic Soup, Herb and Goat Cheese Ravioli with Walnut-Brown Butter, Smoked
Chicken with Peach Salsa and French Bean Salad with Blueberry Vinaigrette,
Mini-Bison Burgers with Portobello Mushroom and Sautéed Spinach, and
Raspberry Mousse with Caramelized Apricots and Dark Chocolate Biscotti for
dessert. |
Thursday, July 30 | 7:00 - 9:00 pm |
A CARRIAGE HOUSE SUMMER | $60
Executive chef Hootan Mohajeri, of Burlington’s upscale Carriage House, will
delight your taste buds with a menu that is even more delicious than it
sounds. Relish your samplings of an appetizer of Seared Tuna, Avocado Salad
with Oven-Dried Tomatoes, Classic Bouillabaisse with Shellfish, Fish and
Calamari served with Rouille on Crostini. |
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august
Thursday, August 6 | 7:00 - 9:00 pm |
SUMMER-INSPIRED FISH COOKERY | $60
Chef Jonathan McDonough provides a lesson in the practical matters of how to
buy, clean and properly dress and prepare salmon, sole, monkfish and other
interesting fruits of the sea. Learn how to how to filet and debone whole
fish and experience new twists on the classic condiments: Saffron Aioli,
Homemade Tartar Sauce, and more. |
Thursday, August 13 | 7:00 – 9:00 pm |
CELEBRATION OF BEER | $50
Chef Chris Calder, of Vinifera Catering, shares his secrets and
provides the inspiration to create Chilled Fresh Pea and Mint Soup served
with Smoked Bacon, Sweet and Bitter Field Greens with Wild Black Raspberry
Vinaigrette, Five-year-old Cheddar and Grilled Apples, Hot Smoked Atlantic
Salmon served with Baby Endive, Walnuts and Marinated Plums, Grilled Baby
Back Ribs, and Apple Tarte Tatin. |
Saturday, August 15 | 10:30 am – 12:30 pm |
A GARDEN PARTY | $50
Treat yourself and your friends to make-ahead, flavourful and colourful
dishes. Chef Andy McKinney, of Whisk Management Catering, presents
his menu incorporating Cherry Tomato, Bocconcini and Pesto Salad, Rice Paper
Wraps with Beef and Sweet Chili, Smoked Salmon Wraps, and Summer Berries in
Phyllo Pastry. |
Thursday, August 20 | 7:00 – 9:00 pm |
FABULOUS FINGER FOODS | $50
Who would have thought that an entire evening could be built around
fantastic finger foods? Chef Iliana Santini will show you how to create
these mouth-watering delights: Tuscan-style Crostini with Mixed Mushroom
Sauté, spoons of Pepper-Crusted Tuna Morsels with Watercress, Zucchini
Flower Fritters, Buffalo Mozzarella with Cherry Tomatoes and Basil,
Roasted Red Beets with Goat Cheese marinated in Herbs, and Smoked Salmon
with Cucumber Wraps. |
Thursday, August 27 | 7:00 – 9:00 pm |
GOURMET DELIGHTS FOR YOUR PICNIC
BASKEt | $50
Imagine luxuriating in the sunshine in a vineyard, or on an outdoor
adventure, while enjoying an outstanding meal. Chef and sommelier Tonia
Wilson, of Savour, demonstrates the fine art of preparing upscale
gourmet-on-the-go meals. Taste Roasted asparagus with pommery vinaigrette
and goat cheese, Seared lemon-basil salmon, Salade Niçoise, and
Chocolate-walnut brownies. |
Saturday, August 29 | 10:30 am – 12:30 pm |
LABOUR DAY ENTERTAINING | $50
Celebrate Labour Day festivities early with Chef Andy McKinney, of Whisk
Management Catering, as he shows you how to prepare refreshingly
delicious Gazpacho, a selection of satays and canapés including Chicken
Souvlaki with Homemade Tzatziki Rice Pilaf, and more. |
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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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