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LCBO Millcroft Centre | 2000 Appleby Line, Burlington, Ontario
L7L 6M6 |
905 336-6200
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.
JANUARY
Thursday, January 8 | 7:00 – 9:00 pm |
WINTER DINNER PARTIES | $50
Executive chef Chris Howarth, of Spencer’s at the Waterfront in
Burlington, demonstrates his solutions to any dinner party dilemmas you may
face. Sample Smoked ham ravioli, caramelized Brussels sprouts and grimo
chestnuts, Everspring Farm duck breast with cranberry-barley risotto, and
Honey-roasted pears with icewine sabayon and Ermite cheese. |
Saturday, January 10 | 10:30 am – 12:30 pm |
A DAY AT THE SPA | $50
Chef Andy McKinney, of Whisk Management Personal Chef Service,
presents a menu that’s light, refreshingly tasty, healthful and satisfying.
Dine on Grilled vegetables with chèvre and balsamic reduction, Poached
salmon with saffron mayonnaise and roasted asparagus, Hummus with grilled
pita, and Sorbet with fresh fruit for dessert. |
Wednesday, January 14 | 12:30 – 2:30 pm |
GOURMET PIZZAS | $50
Delicious, healthful and impressive pizzas are but mere minutes away as Chef
Lesley Mattina, of OMG Baked Goodness, shares her recipes. Learn how
to make dough using unique and healthy flours, and experience gourmet
toppings such as Lamb meatball with minty yogurt drizzle, Caramelized onion
pepperoni with ricotta salata, and Arugula pesto with double-smoked bacon
and marinated olives. |
Thursday, January 15 | 7:00 – 9:00 pm |
SUPERIOR BEEF DISHES | $50
Chef and beef connoisseur David Russell, shares his passion and knowledge of
premium beef prepared to perfection. Experience Beef Carpaccio, Short ribs
in wine and balsamic sauce, Rib roast, and learn all tips on shopping for
and selecting your favourite cuts of meat. |
Saturday, January 17 | 10:30 am – 12:30 pm |
HEARTY SOUPS WITH STYLE | $50
Featured chef Tonia Wilson, of Savour, shows you how to prepare four
soups featured in FOOD & DRINK magazine. These delicious soups are
easy to prepare, comforting and elegant enough for company. Enjoy Cream of
root vegetable with sage, Spicy black bean and corn soup, Smokey chicken and
rice, and Tuscan Ribollita. One lucky participant will go home with Chef
Tonia’s book, Wine Illustrated.
• Chef Profile Class |
Thursday, January 22 | 7:00 – 9:00 pm |
UPSCALE DINING | $60
Executive chef Surinder Kalsi, of Burlington’s Carriage House Restaurant,
has prepared an impressive menu that will help to inspire and enliven your
entertaining repertoire. Dine on Truffled wild mushroom cappuccino soup,
Cured salmon with Alaskan crab tartare, and Braised bison short ribs with
bordelaise and goat cheese mash. |
Saturday, January 24 | 10:30 am – 12:30 pm |
ENTERTAINING AT HOME WITH A
TASTE OF INDIA | $50
Sample a taste of India as cookbook author Chef Geeta Maini treats you to
kebabs flavoured with yogurt and served with naan wedges and chutneys, Green
coriander and tamarind shrimp over spicy vegetable couscous accompanied by
cucumber raitha and papaddums, and a decadent dessert of Creamy rice
elegance and grilled pineapple. |
Tuesday, January 27 | 6:30 – 9:00 pm (Hands-on) |
BASIC KNIFE SKILLS | $120
Chef Wolfgang Sterr, chef and owner of The Wildflower Organic Market,
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 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 Le Chef Complet
(www.lechefcomplet.ca).
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. |
Wednesday, January 28 | 12:30 – 2:30 pm |
COMFORT FOODS | $50
Chef and owner of Mattina’s Cucina, Georgetown, Paul Mattina shares
some of his “comfort zone” recipes. Savour Spinach, artichoke and roasted
red pepper dip served with toast points, Pasta fagiolli (beef bean soup),
and Lamb medallions served with sun-dried cherries. |
Thursday, January 29 | 7:00 – 9:00 pm |
DELICIOUS DESSERTS | $50
Lisa Bunting and Lara Pantusa, of St. Catharines’ Sweet Rage,
Niagara’s yumporium and gourmet bakery, indulge you with an evening full of
delicious desserts. Delight your senses with Crème brûlée, Chocolate mousse
cake, Not-your-average fruitcake, and Cinnamon torte. |
Saturday, January 31 | 10:30 am – 12:30 pm |
TOKENS OF AFFECTION | $50
Chef and owner of Niagara’s Willow Cakes and Pastries, Catherine
O’Donnell, knows that an important component of a pleasurable eating
experience is the visual sensation of fabulous looking foods. Sample foods
that taste even better than they look: Tomato and goat cheese tart,
Chocolate caramel truffle tart, and White chocolate raspberry truffles. |
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FEBRUARY
Thursday, February 5 | 7:00 – 9:00 pm |
DELICIOUS AND IRRESISTABLE | $50
Chef and owner of 13 Mountain St., Grimsby, Joshua Groom takes fine
ingredients to the sublime with his winter-inspired menu. Dine on Artichoke
and five-year old Cheddar soup, Pan-crisped Cornish hen served with potato
herb hash, Honey-chili butternut squash soup, and a dessert of Poached pear
with goat cheese and oat granola crumble. |
Saturday, February 7 | 10:30 am – 12:30 pm |
THE STORY OF CURRY | $50
Indian cuisine has inspired an amazing variety of delicious curries around
the world. Culinary authors Smita and Sanjeev Chandra present delights such
as Malaysian beef satay skewers served over Thai noodle salad, authentic
Butter chicken, Rice with peas, and Pork vindaloo. |
Wednesday, February 11 | 12:30 – 2:30 pm |
PRIDE OF PASTA | $50
Executive chef Rob Fracchioni, of The Millcroft Inn & Spa, helps to
demystify the creation of perfect pastas with a class that’s fun and
informative. Experience homemade hand-cut pastas, filled raviolis,
tomato-porcini-sage sauce, and authentic Alfredo sauce. |
Thursday, February 12 | 6:00 – 9:00 pm |
A VALENTINE’S TO REMEMBER* | $85
Taste a menu that is unpretentious, delicious and sure to win the hearts of
loved ones. Featured chef and sommelier Tonia Wilson prepares a feast
encompassing Sherried chestnut soup, followed by Warm mushroom salad with
aged Cheddar and walnuts, Beef tenderloin with accompaniments, and
Strawberries Romanoff for dessert. One lucky participant will go home with
Chef Tonia’s book, Wine Illustrated.
• Chef Profile Class |
Saturday, February 14 | 10:30 am – 12:30 pm |
HEARTY CANADIAN WINTER | $50
Let it snow as you embrace a Canadian-inspired menu. Executive chef, Michael
Teune, of Milton’s Greystone Golf Club, prepares Split pea soup
garnished with crisp honey ham, Beef stew with tender vegetables and
potatoes braised with a red wine jus, and Bread and butter pudding served
with strawberry jelly. |
Thursday, February 19 | 6:30 – 9:30 pm |
UPSCALE COMFORT FOODS* | $85
Executive sous chef Keir Roy, of Inn on The Twenty, presents a menu
that is unique, fun and incorporates a plethora of fabulous flavours. Savour
Curried sweet potato with coconut fried rice soup, Lobster and lemon
Mascarpone polenta, Roasted Pacific halibut with Bartlett pear Carpaccio
salad, Veal tenderloin, followed by a delicious dessert. |
Saturday, February 21 | 10:30 am – 1:00 pm (Hands-on) |
PREMIUM KNIFE SKILLS | $225
Knowing how to use knives skillfully is critical, yet many cooks have never
mastered proper technique. And, good knives are the basis of a well-equipped
kitchen. In this class, Chef Wolfgang Sterr, chef and owner of The
Wildflower Organic Market, will teach you how to slice, dice, and chop
in the safest and most efficient manner with premium equipment to create an
outstanding, top quality menu. Included in the price of this class, you will
receive from the Classic Series a Santoku knife, paring knife, serrated
utility knife, and 8-slot Cordura knife roll (retail value $400) from
Wüsthof-Trident. Other required utensils courtesy of Le Chef Complet
(www.lechefcomplet.ca).
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. |
Wednesday, February 25 | 12:30 – 2:30 pm |
AUTHENTIC CHINESE HOT POTS | $50
Celebrate the Year of the Ox with culinary instructor Suzy Cui in a
traditional Chinese hot pot class. Learn how to prepare spicy and mild
broths, a variety of dipping sauces and select and prepare your favourite
ingredients for your own hot pot main courses. Sample chicken, beef, lamb,
shrimp, dumplings, noodles and more. |
Thursday, February 26 | 6:30 – 9:30 pm |
JOINED AT THE PLATE* | $85
In the spirit of celebrating some of the culinary world’s beloved
partnerships, Chef Erik Peacock, owner of St. Catharines’
Wellington Court Restaurant, has created a menu incorporating a new twist
to some well-known combinations. Sample Surf and Turf: Crispy duck, B.C.
Shrimp and warm squash salad, Fries and Gravy: Cornflake fried potatoes with
espresso gravy, Fish and Chips: Root vegetable chips with tuna tartare, and
Milk and Cookies: winter fruit salad, panna cotta and cookie crunch. |
Saturday, February 28 | 10:30 am – 12:30 pm |
FROM THE THAI KITCHEN | $50
Chef Andy McKinney, of Whisk Management Personal Chef Service,
presents a menu of Thai-inspired dishes to be savoured and enjoyed all
season. Sample Thai rice paper wraps, followed by Chicken and watercress
salad with a spicy chili dressing, Fried noodles with shrimp and peanuts,
and Cinnamon ice cream with roasted pineapple for dessert. |
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MARCH
Thursday, March 5 | 7:00 – 9:00 pm |
BISTRO FAVOURITES | $50
Culinary instructor, restauranteur and chef, Glenna Rebick, shows you how to
impress your guests with a meal that only looks like you have been cooking
for hours: Crostini with wild mushrooms, Chicken sesame served with three
sauces, and a Chocolate pâté to finish. |
Saturday, March 7 | 10:30 am – 12:30 pm |
WINTER WARM-UPS | $50
Come in from the cold and enjoy dishes that evoke thoughts of warmth and
contentment. Cookbook author and chef Emily Richards presents hot beverages,
Baked cheese pasta, Pumpkincaramel cookies, and much more. Each guest will
go home with a sampling of Chef Emily’s Parmigiano Reggiano butter popcorn,
as seen in FOOD & DRINK magazine. |
Wednesday, March 11 | 12:30 – 2:30 pm |
SOUTH AMERICAN FLAVOURINGS | $50
Freelance chef Jim Comishen transports your palate to the cuisine of
Argentina and Chile. Start with Argentinean Churrasco beef steak served with
homemade chimichurri sauce over a bed of saffron rice, Chilean Red snapper
with a coconut coriander sweet onion sauce served over a mound of
gaucho-style black beans, and a Bread Pudding with custard sauce and coconut
rounds for dessert. |
Thursday, March 12 | 6:30 – 9:30 pm |
TEMPTED!* | $85
Chef André Donnet showcases his culinary talents as he prepares a stylish
and unforgettable dinner. Taste Wild salmon in crispy rice paper over spicy
mango salad, Velouté of romaine with Parmesan floating island, Veal
medallion with roasted pear and brie, Celeriac and potato rösti, and White
chocolate and praline diplomat with ladyfingers. |
Saturday, March 14 | 10:30 am – 12:30 pm |
POST-MODERN PRESENTATION | $50
Learn to create dishes that stand out from the crowd with Chef Jonathan
McDonough, chefjono.ca Catering and Fine foods, as he prepares Phyllo
string pizza with chorizo and asparagus as an appetizer, Marinara tomato
sauce with rich egg noodle “crazy cut” lasagna, presented in a deconstructed
open style, and Tre-coloure veal scallopini. |
Thursday, March 19 | 6:30 – 9:00 pm (Hands-on) |
ADVANCED KNIFE SKILLS | $130
Get your cooking skills in shape in this interactive class with Chef
Wolfgang Sterr, of The Wildflower Organic Market. You’ll learn how to
de-bone a chicken and how to filet a fish, and then make wonderful dishes.
Included in the price of this class, you will receive from the Gourmet
Series, a boning knife, chef knife, and honing steel (retail value $185)
from Wüsthof-Trident. Other required utensils courtesy of Le Chef
Complet
(www.lechefcomplet.ca).
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, March 21 | 10:30 am – 12:30 pm |
INDIAN DAAWAT: INVITATION TO A
FEAST | $50
Culinary instructor and chef Jasjit Singh shares the recipes for her most
popular dishes: Punjabi chole (Chickpeas cooked in onion paste and spices),
Murgh kastoori (Chicken cooked with fenugreek and spices), Puri (a crispy
popular Indian bread) and Kheer (rice pudding garnished with nuts and
crushed cardamoms). |
Thursday, March 26 | 7:00 – 9:00 pm |
MODERN CULINARY CLASSICS | $50
Experience culinary classics prepared with new ingredients and techniques as
Chef Jonathan McDonough, chefjono.ca Catering and Fine foods,
prepares French garlic soup followed by stuffed and grilled Organic Ontario
lamb chops with pomegranate glaze, and a dessert of Crystallized
ginger-cardamom crème brûlée. |
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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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