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LCBO Nepean Crossroads | 543 West
Hunt Club Road, Nepean, Ontario
K2G
5W5 | (613) 224-4333
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.
NOVEMBER
Wednesday, November 5 | 6:00 – 8:00 pm |
ZENKITCHEN IN JAPAN | $60
Take a trip with Chef Caroline Ishii to Japan where purity and
elegance combine with ZenKitchen’s vegan fare to create sumptuous
dishes. Enjoy Land and Sea vegetable salad as well as a tasting
plate of Gyoza dumplings, Mixed mushroom brown rice nigiri and
Kinpira with gobo, carrots and arame. End with Sweet red bean
paste wrapped in whole wheat phyllo. |
Wednesday, November 12 | 6:00 – 8:00 pm |
BOLOGNA | $50
As Italy’s capital of gastronomy, Bologna was known as “la grassa”
(the fat), a description less flattering today than it once was.
However, its famous dishes speak for themselves. In this class
Chef Mario Novati focuses on the cuisine of the region. Taste
Fennel and apple antipasto, traditional Tortellini, Bolognese turkey
cutlets, and Sweet rice fritters. |
Friday, November 14 | 12:00 – 3:00 pm (Afternoon Class) |
HOLIDAY BAKING EXCHANGE: SWEET | $85
Join Chef Ellen Harris, of Second Avenue Sweets, for a baking
bonanza that will keep your pantry stocked. Go home with ten
dozen home-baked treats: Pecan crescent cookies, Rum balls,
White chocolate cranberry blondies, Chocolate oatmeal coconut
drops, and Cherry icebox cookies. |
Wednesday, November 19 | 6:00 – 8:00 pm |
HIP EATS, COOL TREATS | $60
Chef Cliff Lyness, Executive sous-chef of the Brookstreet Hotel,
will tempt, tease and tantalize. Experience Sea-red scallop with
huckleberry, braised salsify, yau choy, vanilla foam; Charred corn
crab cakes with Fuji apple-Napa slaw, avocado Szechwan pepper
sting; and Darjeeling tea-smoked duck served on fingerling
potato, shimeji, and braised shallots. |
Wednesday, November 26 | 6:00 – 8:30 pm |
REDESIGNING THE HOLIDAY DINNER* | $85
Preparing dishes from Margaret’s Table, Margaret Dickenson
demonstrates how to create a doable holiday dinner in this full
meal class. Enjoy Breaded scallop salad with sesame balsamic
syrup sauce; Cinnamon trou Normand; Portobello stuffed chicken
with roasted red pepper cream sauce; and Ice cream meringue
nests with honey mustard dessert vinaigrette. |
Friday, November 28 | 1:00 – 3:00 pm (Afternoon Class) |
MESMERIZING HOLIDAY FINGER FOOD EVENT | $50
Join Margaret Dickenson as she prepares canapés from her award-winning
book, Margaret’s Table, and sample: Spicy shrimp with zesty
ginger mayonnaise; Chopsticks of oriental marinated lamb with
mustard mint sauce; Sweet and sour salmon in zucchini cups;
Macadamia mango soup; Chocolate-mint ice cream cones; and
Cranberry nut clusters. |
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JANUARY
Wednesday, January 14 | 6:00 – 8:00 pm |
GREAT INDOORS | $50
Lago Bar and Grill is the newly opened darling of Dow’s Lake
Pavilion. There, Chef Robin Bowen serves Canadian classics
with a difference. This evening, he gives traditional Canadian
comfort foods his signature twist and proves that the great indoors
is the place to be in Ottawa in January. |
Wednesday, January 21 | 6:00 – 8:00 pm |
MIDWINTER SEASONAL MENU | $50
Join Chef David Coyne for a seasonal menu based on
root vegetables and the bounty of the sea. He prepares a Beet and
celeriac oyster ravioli with lime gelée, a delicious Pumpkin and
scallop fritter with balsamic shallot jam, as well as Leek-wrapped
cod with Lapsang Suchong broth. |
Wednesday, January 28 | 6:00 – 8:00 pm |
THE BIG GAME | $50
Radhika Ranjan gives traditional snacks a delicious twist by
infusing them with a spicy Southeast Asian kick: Indian “trail mix”;
Creamy green chili, cilantro and ginger dip with flatbreads; Indian
salsa and chips; Cubes of spice-rubbed fish on toothpicks; and
a spicy Asian burger wrap. |
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FEBRUARY
Wednesday, February 4 | 6:00 – 8:00 pm |
CHEESY SIDE DISHES | $50
Chef David Coyne demonstrates four cheesy side dishes that will
dress up a variety of mains. Sample Blue cheese gnocchi paired
with oxtail Barolo ragoût; Curried apple, brie and leek tart; Maki
roll of barley and cured trout with chèvre and cress; and Aged
Cheddar, caramelized onion, and double-smoked bacon pierogies. |
Wednesday, February 11 | 6:00 – 8:00 pm |
VALENTINE’S DINNER | $60
Just in time for Valentine’s Day, Chef Jeff Parlardg, of Lapointe’s
Grill, dispenses tips on wooing a sweetheart with a special menu.
He begins with Escargot forestière in a phyllo cup followed by
Salmon ceviche cured with jalapeños and lime. For a main course
he proposes Sole stuffed with Bosc pear and maple ginger glaze.
Every Valentine deserves something sweet – in this case a B52
cheesecake timbale with blueberry and cassis coulis. |
Wednesday, February 18 | 6:00 – 9:00 pm |
AND THE WINNER IS…* | $85
Oscar Night® is just around the corner and what better way to
celebrate than a special Academy Awards®-inspired meal presided
over by Hector Diaz, executive chef of the Hilton Lac-Leamy.
Join Hector as he presents a menu-surprise while you relax and
discuss the finer points of each film’s merits. |
Friday, February 20 | 1:00 – 3:00 pm |
MID-DAY MAIN | $50
Join Chef Jeff Parlardg, of Lapointe’s Grill, for this class inspired
by the European tradition of the mid-day main meal. Jeff
serves a robust menu of thinly sliced Atlantic salmon wrapped
around basil ricotta manicotti with goat cheese Monterosa
sauce; Sea scallops on roasted eggplant and mango red pepper
tapenade; and Trout fillets with amaretto and toasted almond butter. |
Wednesday, February 25 | 6:00 – 8:00 pm |
MID-WINTER MENU | $50
Ken Harper, of Chop Chop Catering, begins this evening’s menu
with Prosciutto-wrapped salmon with Italian parsley oil and chianti
reduction. He then prepares vermouth-stewed veal shank with
onion pudding before ending the class with Hazelnut ice cream
with roasted Bosc pear and thyme syrup. |
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MARCH
Wednesday, March 4 | 6:00 – 8:00 pm |
CALL IT CAJUN | $50
Welcome Keith Shaw, an occasional television cooking show host
and the owner of the Phoenix BBQ Company. This evening, he
turns his attention to all things Cajun as he brings his engaging
personality to the class. |
Wednesday, March 11 | 6:00 – 8:00 pm |
MARCH TO KERALA | $50
For those with cabin fever, who feel that winter’s last stand is
wearing thin, enjoy an evening in Kerala with Chef Joe Thottungal,
owner of Coconut Lagoon. Joe prepares Lamb and potato cutlet
with mint chutney; Salmon moilee with potato foogath and
broccoli thoran; and Banana fritters. |
Friday, March 13 | 1:00 – 3:00 pm |
TENNESSEE BARBECUE | $50
Keith Shaw, owner of the Phoenix BBQ Company, demonstrates
sensational barbecue recipes. The focus is on delicious Pulled
pork with all the traditional accompaniments. Keith will also
explain smoking techniques and variations for poultry and beef. |
Wednesday, March 18 | 6:00 – 8:00 pm |
SOUPÇON | $50
At Soupçon, in the heart of Wakefield Village, Chef Tanya Skeates
has been serving up creative fair for the past three years. An avid
traveller, Chef Skeates enjoys using local produce and giving it
an international spin with Asian flavours, a particular favourite of
hers. Join Tanya as she prepares a Thai-inspired meal to warm the
coldest Canadian nights. |
Wednesday, March 25 | 6:00 – 8:00 pm |
SMALL BITES, BOLD FLAVOURS | $50
ZenKitchen’s Caroline Ishii demonstrates how you can create whole
food vegan hors d’oeuvres for your next cocktail party: Spicy
Thai raw wraps; Whole-wheat phyllo tartlets filled with pesto-cheese
and slow-baked tomatoes; Tempeh meatballs with a cranberry
teriyaki glaze; and Fresh fruit skewers with a warm Mexican
chocolate dipping sauce. One lucky guest will receive a $50 gift
certificate to attend a ZenKitchen event.
• Chef Profile Class |
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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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