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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 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.

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.

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.


*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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