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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.
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January
Thursday, January 7 | 7:00 - 9:00 pm |
MAKE-AHEAD ENTERTAINING | $50
Chef and cookbook author Emily Richards knows that half the fun of
entertaining is enjoying your guests in a stress-free environment, where the
food has been readied and you’re eager to linger and relax. Learn how to
prepare Prosciutto-wrapped Shrimp; Porcini-dusted Fish with Roasted
Vegetable Medley; and Raspberry Chocolate Tart. |
Saturday, January 9 | 10:30 am - 12:30 pm |
ITALIAN CLASSICS | $50
Traditional cuisine is simply comforting and heart warming. Culinary
instructor Iliana Santini, of Iliana’s Kitchen Catering, treats you
to a classic Italian meal which includes: Crostini Toscani; Stracciatella
Soup with Meatballs; Arrosto Misto con Patate (a variety of roasted meats
such as chicken, rabbit and beef roasted with herbs and potatoes); Spinaci
al burro (spinach sautéed in butter); and for dessert, Torta con Pinoli. |
Thursday, January 14 | 7:00 - 9:00 pm |
COMFORT ZONE | $50
Executive chef Tony Andrady, of the prestigious Terrace on the Green,
knows that savoury and delicious dishes help to warm a person from the
inside out. Tonight, you’ll learn how prepare a special menu for seasons to
come: French Onion Soup with Foccaccia Crostini and Gruyère; Rack of Lamb
stuffed with Spinach and Feta; and Phyllo and Caramelized Apple Crostada. |
Saturday, January 16 | 10:30 am - 1:00 pm |
PREMIUM KNIFE SKILLS (Hands-On
Class) | $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, 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: Salad of Crisp Julienne Red Leaf Lettuce and
Bell Peppers served with homemade Croutons and Balsamic Vinaigrette; and
Stir Fry of Pork Tenderloin, Black Tiger Prawns and Julienne of Winter
Vegetables served in a light Szechwan Sauce. Included in the price of this
class, you will receive from the Classic Series a Santoku knife, paring
knife, serrated utility knife, and a Hemlock knife block (retail value $400)
from Wüsthof-Trident. Participants will be asked to sign a safety
waiver and wear close-toed shoes. |
Thursday, January 21 | 10:30 am - 12:30 pm |
AMBIENCE OF PARIS | $60
Experience a sumptuous and sophisticated evening as Sous chef Kevin Hogan,
of Brampton’s prestigious Aggie Martin, presents a menu that’s bound
to evoke longings for the “City of Lights”. Experience a taste of Paris:
Shrimp and Scallop Bouchées, Seared Scallop and Shrimp in a Sambucca Cream
Sauce in Puff Pastry; Boeuf Bourguignon served with fresh Pappardelle; and
Vanilla Bread Pudding with a Café au Lait Crème Anglaise. |
Saturday, January 23 | 10:30 am - 12:30 pm |
EPICUREAN DELIGHT | $60
Experience an epicurean's dream as Chef Jane Burgess prepares an outstanding
dinner party menu. Savour Oysters Bienville; Salad with Crab Meat, Avocado
and Roquefort dressing served with succulent medium-rare Roasted Beef
Tenderloin; Garlic Scalloped Potatoes with Goat Cheese; and Chef Jane's own
version of Bananas Foster for dessert. |
Thursday, January 28 | 6:30 - 9:30 pm |
CULINARY ADVENTURE* | $85
A culinary experience awaits you as Executive chef Mark Picone, of Mark
Picone Culinary Studio, presents his culinary excellence with a superb
four-course menu encompassing market fresh ingredients. Joining Chef Picone
is our own Michael Fagan, “The Matchmaker” of FOOD & DRINK magazine.
These gentlemen will present an evening filled with fabulous foods, wines
and fun. The evening promises to be exciting and definitely unforgettable. |
Saturday, January 30 | 10:30 am – 12:30 pm |
DELICIOUS ADVENTURES | $50
Chef Andy McKinney, of Whisk Management Catering, and chef at
Whistler’s Restaurant and Banquet Hall, presents fast, easy and fresh
dishes, sure to dazzle your next guests. Sample Leek and Potato soup; Pork
Tenderloin Medallions with Goldschlagerinfused Apples, Couscous Pilaf and
Sambal Maple Carrots; and individual Apple Tartlets in Puff Pastry. |
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February
Tuesday, February 2 | 7:00 - 9:00 pm |
PASTAS AND SAUCES | $50
Pasta is satisfying, delicious and easy to prepare. Chef/owner Paul Mattina,
of Georgetown’s Mattina’s Cucina, will teach you how to prepare
Gnocchi and a variety of sauces including tomato, rosé and white sauce.
Sample some delicious pasta, in addition to the Gnocchi, and learn how to
use fresh herbs and pesto to enhance your pasta cookery. |
Thursday, February 4 | 7:00 - 9:00 pm |
TRAVEL TO ITALY| $50
Featured Chef and cookbook author, Mimmo (a.k.a. Domenico Casagrande
Bei) takes your taste buds on a bold adventure with an Italian-inspired
meal: Smoked Salmon Carpaccio served with Potato and Green Onion Cake;
Sage-stuffed Cornish Hen served with a Tagliatelle basket in a Butternut
Squash Cream; and Chocolate Soufflé with Vanilla Sauce. Register for this
class where one lucky registrant will go home with a copy of Chef Mimmo’s
cookbook, Through the Seasons.
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Chef Profile Class |
Saturday, February 6 | 10:30 am - 12:30 pm |
ELEGANT CHICKEN DISHES | $50
Do you love chicken? Freelance chef Jane Burgess loves the taste and
versatility of chicken with a passion. Learn how to prepare impressive
chicken dishes perfect for your next dinner party menu: Breast of Chicken
Veronique in a Creamy Mushroom Sauce with Green Grapes; Moroccan Chicken
Stew; Mexican Walnut Chicken with Lime Sauce; and Spicy Fruit-flavoured
Chicken Bombay. |
Thursday, February 11 | 6:30 – 9:00 pm |
BASIC KNIFE SKILLS | $120
Chef Wolfgang Sterr, 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: Salad of Tender Winter Greens
served with Julienne of Harvest Vegetables; and Cream of Sweet Potato and
Butternut Squash Soup. Included in the price of this class, you will receive
a chef knife, paring knife, and honing steel (retail value $150) from
Wüsthof-Trident’s Gourmet Series. Participants will be asked to sign a
safety waiver and wear close-toed shoes. |
Saturday, February 13 | 10:30 am - 12:30 pm |
FOR MY VALENTINE | $60
Chef Jonathan McDonough, of Chefjono.ca Catering & Fine Foods, has
created a delicious surf and turf menu perfect for sharing with the special
someone in your life. Learn how to purchase and grill Beef Tenderloin at a
very affordable price, and pair it with Stuffed Prawns for a romantic
celebration which finishes with a classic dessert Coeur a la Crème with
Raspberry and Passion Fruit Sauce. |
Wednesday, February 17 | 12:30 – 2:30 pm |
DELICIOUS CURRY | $50
Enjoy delicious warming curries demonstrated by cookbook author Smita
Chandra. Sample Mung dal Soup with Spinach and Vegetables topped with Naan
Croutons; followed by Tilapia cooked in a Chili-spiked Coconut Tomato Sauce
served with Basmati Rice and a soothing Yogurt Raita on the side; and Kadhai
Paneer (cubes of Indian cottage cheese and sautéed sweet peppers and onions
cooked in a ginger tomato sauce) served with warm Naan Bread. |
Thursday, February 18 | 6:30 – 9:30 pm |
A STYLISH DINNER PARTY*| $85
Chef André Donnet treats you to an exquisite menu that will inspire you for
your next dinner party: Green Harvest Gazpacho; Trio of Seafood in Crêpe
Cannelloni served with Saffron-Ginger Emulsion; Mignons of Pork Tenderloin
in an Asian-Caramel Sauce served with Coconut Basmati Rice; and Ricotta
Cassata with Espresso-Frangelico Sauce. |
Saturday, February 20 | 10:30 am – 12:30 pm |
HEART-WARMING BISQUES | $60
Bisques, delicious creamy soups of French origin made of vegetables, or
highly-seasoned puréed shellfish, are perfect for make-ahead menus. Chef
Erik Peacock, of Wellington Court Restaurant, shares his recipes and
inspiration for some delicious bisque creations: Mushroom Bisque with
Truffle Cream and Shallot; Zucchini Lemon Bisque; and Shellfish Bisque; and
more. |
Tuesday, February 23 | 7:00 – 9:00 pm |
HANDS-ON ORIENTAL DUMPLINGS |
$75
Celebrate Chinese New Year and welcome the “Year of the Tiger” as culinary
instructor Suzy Cui shares her culinary magic. Learn to make fresh dumpling
dough, and prepare different fillings and dipping sauces. Sample a bowl of
tasty Wonton Noodle Soup; Asian Napa Salad; Shrimp and Chive Dumplings; Bok
Choy dumplings; and more. |
Wednesday, February 24 | 12:30 – 2:30 pm |
KOREAN-STYLE BARBECUE | $60
Experience indoor barbecue right on your dinner table as culinary instructor
Suzy Cui shares her passion for Korean-style barbecue favourites such as
Marinated Beef; Pork Tenderloin; Chicken Wings; Vegetables; Tofu; Shrimp;
and Dumplings. |
Thursday, February 25 | 6:30 – 9:30 pm |
DUELLING CHEFS: “HE SAID, SHE
SAID” | $85
Culinary duo and cookbook authors, Pastry chef Bettina Schormann and
Executive chef Jeff Crump, of The Ancaster Old Mill, combine their
forces and uniquely opposite cooking styles to treat you to a fabulous menu.
Taste Heirloom Beet Salad with Feta and Candied Pumpkin Seeds; Arctic Char
baked in a Salt Crust with Winter Salad; Bread and Butter Pudding; Apple
Cider Muffins; and a special treat of Spiced Hot Chocolate with homemade
Marshmallows. Register for this class, where one lucky registrant will go
home with a copy of Earth to Table, Seasonal Recipes from an Organic
Farm. |
Saturday, February 27 | 10:30 am - 12:30 pm |
A TRIP TO PORTUGAL | $50
Chef Jim Comishen takes you overseas to the wonderful country of Portugal,
where he will introduce you to the simple, yet exotic world of Portuguese
cuisine. Start with Classic Portuguese Pork and Mussels as an appetizer;
followed by a steaming bowl of Caldo Verde (Cabbage and Potato Soup); and
end this culinary adventure with a Portuguese-style Paella loaded with
chorizo and fresh seafood. |
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March
Wednesday, March 3 | 12:30 - 2:30 pm |
Winter Warm-Ups | $50
Be dazzled with these comforting and satisfying dishes as Chef Laura Clarke-Giberson
presents some of her favourite winter warmers. Learn how banish the cold
with Cream of Cauliflower and Apple Soup with Cheddar Croutons; Milk-roasted
Pork with Roasted Sweet Potatoes; Lobster Macaroni and Cheese; and more. |
Thursday, March 4 | 6:30- 9:30 pm |
CAJUN COMFORTS 101* | $85
Cajun cooking is very near and dear to Chef Laura Clarke- Giberson’s heart.
Join tonight’s full-meal festivities and share in some of her treasured
recipes and methods of cooking Cajun. Savour Cream of Shrimp Soup; Sausage
Gumbo; Catfish Courtbouillon; Chicken Fricassé; and Beignettes with Praline
Sauce. |
Saturday, March 6 | 10:30 am - 12:30 pm |
INSPIRED DINING | $50
Learn the art of preparing and presenting a fabulous meal with Chef Andy
McKinney, who will demonstrate a menu based on seasonality, freshness,
creativity, and above all, quality: Baby Green Salad with Orange-sherry
Vinaigrette and Candied Pecans; Chicken Breast stuffed with Sundried
Tomato-infused Cream Cheese; Dauphinoise Potatoes; Broccoli Au Gratin; and
Cinnamon Coffee Cake. |
Thursday, March 11 | 6:30 - 9:30 pm |
AN ELEGANT AND EXTRAORDINARY
MENU* | $85
Pure luxury awaits you as Chef Erik Peacock, of Wellington Court
Restaurant, presents a delicious menu: Bacon and Tomato Soup with Goat
Cheese and Sunflower Oil; Roasted Beet Carpaccio with Orange, Fresh
Mozzarella, Olive Oil and Winter Greens; Chicken Korma served with Steamed
Basmati; Cucumber Raita; and Carrots with Orange and Coriander; and Lemon
Ricotta Cake with Imported Fruits. |
Saturday, March 13 | 10:30 am - 12:30 pm |
FRIENDS IN FOR LUNCH | $50
Chef Daphna Rabinovich will inspire you with her passion for foods that are
impressive and delicious. Delight in this mouth-watering menu: Figs with
Goat Cheese and Peppered Honey Drizzle; Pistachio-crusted Bass with Mango
Coulis; Warm Couscous Salad with Dried Fruit; and Chocolate Mascarpone
Cheesecake Pots. |
Saturday, March 13 | 10:30 am - 12:30 pm |
FRIENDS IN FOR LUNCH | $50
Chef Daphna Rabinovich will inspire you with her passion for foods that are
impressive and delicious. Delight in this mouth-watering menu: Figs with
Goat Cheese and Peppered Honey Drizzle; Pistachio-crusted Bass with Mango
Coulis; Warm Couscous Salad with Dried Fruit; and Chocolate Mascarpone
Cheesecake Pots. |
Thursday, March 18 | 7:00 - 9:00 pm |
SEAFOOD INSPIRATIONS| $60
Learn about seafood from an expert, Chef Marnie Lynne Sennett, from the
Little Shop of Lobsters, Home of the Catered Claw, St. Catharines,
treats you to a special menu. Sample Mussels in Two Sauces; Lobster
Thermidor; Lobster Mornay; Rosemary Potato Gratin; and Raspberry Trifle
Parfait. |
Saturday, March 20 | 10:30 am - 12:30 pm |
TASTES OF SICILY | $50
Explore the delicious Mediterranean flavours of Sicily with Chef Joe
Giallombardo, of La Casa Chef Catering, as he shows you how to
prepare these flavourful dishes: Frittelle di Ricotta (Ricotta Cheese
Fritters); Pollo Alla Marsala e Zafferano (Chicken Breast with Marsala and
Saffron); Clementine, Fennel and Olive Salad; and a decadent dessert of
Chocolate Amaretti Torte with White Chocolate Drizzle and Raspberry Coulis. |
Thursday, March 25 | 6:30 - 9:30 pm |
THE WORLD OF SAUCES* | $85
Learn the technical elements involved and the foundation of basic sauces
with Chef Andre Donnet. Learn the principles and applications of different
thickening agents, the definition of a reduction, an emulsion, how to create
a coulis and a glaze, and perhaps most importantly, how to “awaken” a sauce.
This class will also include some of Chef Donnet’s signature dishes, so
register early to avoid disappointment. |
Saturday, March 27 | 10:30 am - 12:30 pm |
FRESH SPRING FLAVOURS | $50
Chef Jonathan McDonough, of Chefjono.ca Catering & Fine Foods, shares
his inspiration and wealth of knowledge as he brings the flavours of spring
into the kitchen with farm fresh lamb, peas and herbs. Learn how to prepare
lamb three ways, braised shoulder, roasted leg and stuffed chops, with
accompaniments and end with an easy-to-prepare Ginger Rhubarb Fool for
dessert. |
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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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