|
LCBO Nepean Crossroads | 543 West
Hunt Club Road, Nepean, Ontario
K2G
5W5 | (613) 224-4333
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.
November
Wednesday, November 4 | 6:00 – 8:00 pm |
FESTIVAL OF LIGHTS FUSION | $50
This evening we welcome Chef Aliza Hutman, of Octogon Catering, as
she prepares a Morrocan/Sephardic/Israeli-inspired Channukah menu. Chef
Hutman serves Sweet Potato Latkes with Herbed Tahini and Yogurt Dip;
succulent Tilapia Fillets accompanied by Couscous, Dried Apricots and
Pistachios; and Sfenj (delicious tiny donuts). This creative menu uses
kosher ingredients and is perfect for both novices and experts of Jewish
cuisine as well as lovers of Mediterranean flavours. |
Friday, November 6 | 12:00 – 3:00 pm |
SWEET HOLIDAY BAKING EXCHANGE | $85
(Hands-On)
Join Chef Ellen Harris, of Second Avenue Sweets, for a baking bonanza
that will keep your pantry stocked without any mess in your kitchen! Go home
with dozens of home-baked treats: Lemon Spice Sablée cookies, Makers Mark
Bourbon Balls, Kahlúa Gingerbread Men, Milk Chocolate Pumpkin Spice Brownies
and Candied Ginger Icebox Cookies. |
|
January
Wednesday, January 13 | 6:00 – 8:00 pm |
CHIPOTLE FEVER | $50
A cold January night is the perfect time to infuse a little heat, and the
chipotle is just the pepper to do it. Chipotle aficionados know how
addictive their complex smoky heat can be. Chef Phil Wood emphasizes these
qualities in his stellar Mango-Chipotle Marinated Shrimp with Rice and
Beans; Chipotle Baked Chicken and Greens; and even Chipotle-Chocolate-Cherry
Brownies with Green Tea Foam. |
Wednesday, January 20 | 6:00 – 8:00 pm |
EAST INDIA COMPANY | $50
Nitin Mehra, of the East India Company, presents an extensive
sampling of Indian favourites. Among them: Fried Beef Kebabs with Mango
Chutney Preserve; Baby Spinach Salad with Ajwain Seeds and Masala Paneer;
Seared Pork Loin with India Mustard and Cheetah Beer Gastrique; and Fruit
and Nut Kulfi. Discover the complexity of this millennia-old cuisine. |
Friday, January 22 | 1:00 – 3:00 pm |
CREATIVE COUSCOUS | $50
Couscous, like pasta, provides a blank canvas on which a kaleidoscope of
flavours can be painted. Join Chef Aliza Hutman, of Octogon Catering,
as she demonstrates how to prepare amazingly light and fluffy couscous while
artfully making Hot Chickpeas over Couscous; Seven-spice Couscous with
Vegetables and Beef; Traditional Couscous Soup; and a delightful Sweet
Dessert Couscous. |
Wednesday, January 27 | 6:00 – 8:00 pm |
FAMILY-STYLE DINING | $50
Tonight, Chef Ken Harper, of Chop Chop Catering, focuses on healthy
dishes the whole family will enjoy cooking and eating: Blueberry, Almond and
Oatmeal Smoothies; White Bean and Roasted Garlic Dip with Whole Grain
Flatbreads; Steamed Salmon and Vegetables with Teriyaki sauce; and Turkey
Meatloaf with Spiced Root Vegetable Purée. |
|
February
Wednesday, February 3 | 6:00 – 8:00 pm |
VALENTINE PREVIEW | $60
Oysters have a reputation for fanning romance so who better to prepare a
Valentine’s Day menu than Chef Charlotte Langley of The Whalesbone Oyster
House? The Whalesbone is a proud member of the Ocean Wise Program and
specializes in sustainable fish and seafood. This evening, Charlotte begins
with a Duo of Oysters before moving on to a romantic Cheese Fondue for Two.
Join us to find out what other Valentine delights Chef Langley will prepare. |
Wednesday, February 10 | 6:00 – 8:00 pm |
SWEETS FOR THE SWEET | $50
Everyone deserves a little something sweet for Valentine’s Day and that
doesn’t have to mean chocolate. Chef Phil Wood is ready to broaden the
romantic horizons with Cheese Mousse on Sweet Orange and Carrot Purée; Peach
Meringue with Toasted Coconut accompanied by Berry Coulis; and
Chocolate-Chili Banana Cupcakes. |
Wednesday, February 17 | 6:00 – 8:00 pm |
WARMING WINTER DISHES | $50
Chef Laura Giberson, of Caldwell’s Grant in Amherstburg, is in town
dispensing ideas for warming winter dishes to comfort the chilliest of
souls: Cream of Cauliflower and Apple Soup; Milkroasted Pork with Roasted
Sweet Potatoes; Lobster Macaroni and Cheese; Chicken and Vegetable Pie; and
“Not Your Mama’s” Baked Apples. |
Friday, February 19 | 1:00 – 3:00 pm |
GREEK DELIGHTS | $50
Why not journey to Greece this afternoon with Chef Laura Giberson as she
presents a traditional Peloponnese menu of Avgolemono Soup; Dolamades
stuffed with Rice and Meat; Garlic-roasted Lamb with Minted Tzatziki; and
Sinful Baklava. This class is a must for lovers of Greek cuisine. |
Friday, February 24 | 6:00 – 8:00 pm |
VANCOUVER 2010 | $60
Olympic excitement is in the air and Chef Jeff Parlardg has definitely
caught it. Here he presents a British Columbia-inspired menu. Enjoy Indian
Candy (West Coast Smoked Salmon served with Greens); Kokanee-poached Pacific
Halibut with Okanagan Apple Cider Chutney; and Two-coloured Mousse with
Loganberry Coulis. Tonight’s menu deserves a gold medal. |
|
March
Wednesday, March 3 | 6:00 – 8:30 pm |
BASIC KNIFE SKILLS (Hands-On
CLass) | $125
Chef John Le Blanc will teach you safe and efficient techniques for slicing,
dicing, and chopping with a range of recipes perfect for using your new
skills such as Crudités with Sundried Tomato Remoulade and Saffron Shrimp
Soup with Julienne Vegetables. 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. Other required utensils
courtesy of C.A. Paradis (www.caparadis.com). Participants will be asked to
sign a safety waiver and wear close-toed shoes. |
Wednesday, March 10 | 6:00 – 8:00 pm |
DOUGH BASICS | $50
Learn how three basic doughs can make an infinite number of both sweet and
savoury treats. Join Chefs Peet and Ellen Harris, owners of Second Avenue
Sweets, for a pastry primer you won’t want to miss. Observe the making
of pâte à choux, bread dough and homemade puff pastry. Then be amazed as
they transform these three staples into Cheese Gougères, Dessert Pizza,
Irresistible Turnovers, and much more. |
Friday, March 12 | 1:00 – 3:00 pm |
ENCORE, ENCORE | $50
Chef Phil Wood’s lamb class is back by popular demand. For those of you who
missed it last time, this evening provides a second chance to sample a range
of delectable dishes such as North African Lamb Kibbe; Oven-roasted Tomato,
Lamb and Chickpea Tajine; and Sri Lankan Lamb Curry with Papaya- Apple
Chutney. |
Wednesday, March 17 | 6:00 – 8:00 pm |
HOMAGE TO VALENCIA | $50
In this tribute to the Spanish province of Valencia, Chef Aljiza Hutman, of
Octogon Catering, begins with tapas of Mushrooms stuffed with
Chorizo; and Spanish Tortilla Topped with Mustard Cream Cheese. She proceeds
with a traditional Paella Valenciana Con Carne and ends with delectable
Valencia Orange-Almond Cakes. |
Wednesday, March 24 | 6:00 – 8:00 pm |
SECRETS OF SICILY | $50
Sicily conjures up images of sun and exuberance for life. Featured Chef
Chris Commandant loves Sicily’s food traditions and is delighted to be able
to share them with others. In this class, Chris focuses on the cuisine of
the region to produce three sublime courses: Artichoke Risotto; Seven Cheese
Lasagna; and Pesto Cod served with Roasted Potatoes and Sea Salt Eggplant.
One lucky participant will receive a $50 gift certificate to Moji Italian
Bistro to further explore Chris’ culinary inspirations.
• Chef Profile Class |
Wednesday, March 31 | 6:00 – 8:00 pm |
REELING IN FANS | $60
For years, Chef Jeff Parlardg has been entertaining diners both in the
Events Kitchen and at Lapointe’s Grill. This evening is no different
as Jeff tempts with Almond Shrimp with a Pear and Maple Chutney followed by
Blackened Tilapia served alongside Roasted Tomato and Garlic Jam. He ends on
a sweet note with Apple-Wildberry Strudel. |
|
*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).
|
|
|
