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LCBO Orion Gate | 545 Steeles Ave.
East, Brampton, Ontario
L6W 4S2 | 905 454-7980
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 18 | 7:00 – 9:00 pm |
MASTERING PHYLLO AND PUFF PASTRY | $50
Join culinary instructor Paola Moscato as she helps to simplify and
demystify puff pastry and phyllo dough. Learn how to prepare these sweet and
savoury dishes: Apple Cranberry Brie Cheese Mini Bundles, Roasted Chicken
Strudel with Walnut Gorgonzola Sauce, and Chocolate and Ricotta Puff Pastry. |
Saturday, November 21 | 7:00 - 9:00 pm |
STARS OF THE SEASON |
$50
Cool air and the scent of fallen leaves mingle with the warmth and aroma of
wonderful foods as Chef Donna Miller instructs you how to prepare a fabulous
menu. Taste simple yet delicious Italian-style Veal, Sautéed Mushrooms and
Onions, Parmigiano Rice, and Chocolate Gelato with Bacci for dessert. |
Wednesday, November 25 | 7:00 - 9:00 pm |
THE BEST OF INDIAN PARTY FOODS |
$50
Featured chef Jasjit Singh shares her recipes and knowledge of
Indian-inspired party foods, just in time for your entertaining needs. Learn
how to prepare Baked Samosas, Kebabs served with Chutneys, Indian Chaats
(fried bread served with chickpeas), Onions and Chutneys, and more. One
lucky registrant will go home with an Indian Spice Box of wonderful spices
toasted and blended by Chef Jasjit.
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Chef Profile Class |
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January
Wednesday, January 13 | 7:00 – 9:00 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. |
Saturday, January 16 | 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 Goldschlager-infused
Apples, Couscous Pilaf and Sambal Maple Carrots; and individual
Apple Tartlets in Puff Pastry. |
Wednesday, January 20 | 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. |
Wednesday, January 27 | 7:00 - 9:00 pm |
SWEET AND SAVOURY CRÊPES |
$60
There is a fine art involved in making the perfect crêpe, one that is tender
and delicious. Culinary instructor Paola Moscato shares her recipe for
simple crêpe batter and much more. You will be treated to Mascarpone and
Basil stuffed Mini Bundles served with Frisée Salad; a decadent Seafood
Crêpe filled with Shrimp, Scallop and Lobster in a White Wine Sauce; and a
Chocolate Mascarpone-filled Crêpe for dessert. |
Saturday, January 30 | 7:00 - 9:00 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 in
your own neighbourhood and savour Shrimp and Scallop Bouchées; Seared
Scallop and Shrimp in a Sambucca Cream Sauce in Puff Pastry; Boeuf
Bourguignon (beef braised in a rich red wine sauce) served with fresh
Pappardelle Noodles; and Vanilla Bread Pudding with a Café au Lait Creme
Anglaise. |
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February
Wednesday, February 3 | 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 |
Wednesday, February 10 | 7:00 – 9:00 pm |
FOR MY VALENTINE | $60
Executive chef Tony Andrady, of Terrace on the Green, has created a
delicious menu perfect for sharing with the special someone in your life.
Learn how to create this magnificent menu which features Fresh
Tomato-Chipotle Pepper Bisque garnished with Lobster and Tomato Bruschetta
Crostini; Roasted Pork Tenderloin stuffed with Brie, Fuji Apples and Sage;
Baby Portobello and Pommery Mustard Jus; and a decadent dessert of Warm Bosc
Pear served with Cinnamon-Almond Zabaglione. |
Saturday, February 13 | 7:00 – 9:00 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. |
Wednesday, February 17 | 7:00 - 9:00 pm |
COFFEE AND DESSERT |
$50
Culinary instructor Paola Moscato prepares a menu of delicious indulgences.
And because you can’t have dessert before dinner, first you’ll sample Penne
Alla Vodka followed by three gourmet coffees and accompanying desserts to
satisfy your sweet tooth: Espresso Romano served with Mini Lemon Cheesecake;
Café au Lait served with Chocolate Madeleine Cookies; and Café Mocha served
with Chocolate Mini Tarts. |
Wednesday, February 24 | 6:30 - 9:00 pm |
BASIC KNIFE SKILLS (Hands-On
Class) |
$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. |
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March
Wednesday, March 3 | 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. |
Wednesday, March 10 | 7:00 - 9:00 pm |
ESCAPE TO THE CARIBBEAN | $50
Brampton resident Chef Albert presents a delicious and exotic menu designed
to transport your taste buds and imagination: Red Pea Soup with Sweet
Potatoes, Carrots and Marinated Beef and Island Spices; Bustupshirt with
Dirt Chicken, Spicy Shrimp, Chickpea and Curried Potato; and Tropical Fruit
marinated with White Rum and served with Rum and Raisin Ice cream in a
Cinnamon Basket. |
Saturday, March 13 | 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. |
Wednesday, March 17 | 7:00 - 9:00 pm |
spice up your kitchen |
$50
Freelance chef Jonathan McDonough, of Chefjono.ca Catering & Fine Foods,
is an expert on heat, and tonight he’ll teach you how to make your own
condiments and sauces with all natural ingredients focusing on everything
spicy. From jalapeño peppers with a mild bite, sample Shrimp with Hot Mango
Pepper, to the top of the heat challenge, scotch bonnet and habanero peppers
on lamb, pork and beef. |
Wednesday, March 24 | 7:00 - 9:00 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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*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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