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DISCOVER COOKING CLASSES
 

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.

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.

*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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