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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 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 | 7:00 – 9:00 pm |
FROM INDIA TO MOROCCO | $60
Food writers Sanjeev and Smita Chandra invite you to explore
the ancient spice route from India to Morocco, from which many
cooking techniques and recipes originated. Sample salads, grilled
brochettes, aromatic tagines and couscous along with stories,
history and lore from the spice trail. |
Wednesday, November 12 | 7:00 – 9:00 pm |
EXTRAORDINARY HOLIDAY DINNER | $60
Learn an extraordinary holiday dinner menu that will never go out
of style. Chef Donna Miller prepares a fabulous centerpiece dish,
plus the classic sides, that make for superb entertaining. Tonight’s
menu includes Caprese antipasto, Pasta al forno, Lamb with a hint
of mint, Oyster mushrooms, beets and Parisian potatoes, and
Lemon ice cream. |
Saturday, November 15 | 10:30 am – 12:30 pm (Morning Class, New Time) |
ASIAN FLAVOURS FOR FALL SERIES Asian ingredients have become an integral part of eating at
home and are becoming familiar and widely available. Join Asian
food expert Florence Kwok and enjoy a taste of the Orient
that you’ll soon be able to replicate for family and friends.
EXOTIC VENTURE FOR ENTERTAINING | $50
Chef Florence unlocks the mysteries of authentic Asian
ingredients and reveals the differences between the many regional
cuisines of China. Today’s menu is perfect for company, and
includes Laksa noodle soup, Panang pork, Chicken with ginger,
cilantro and coconut sauce, and Japanese cheesecake. |
Wednesday, November 19 | 7:00 – 9:00 pm |
WEEKEND WARM-UP MEAL | $50
Whether you’re kicking back or revving up on the weekends, enjoy
them more with this inspired menu from Chef Megan Malowany.
You’ll enjoy Caramelized squash and apple soup, Warm onion
and cheese tart, Chipotle chicken tacos, and Apple cottage
pudding cake. |
Wednesday, November 26 | 7:00 – 9:00 pm |
HOLIDAY HORS D’OEUVRES FOR ENTERTAINING | $50
Well-fed guests are happy guests. In this class, Chef-instructor
and cookbook author Emily Richards guides you through the
making of tasty holiday hors d’oeuvres that will please even the
toughest crowd: Double cheese gougères, Mini cheese bundle
spreads, and Balsamic glazed pecans. |
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JANUARY
Wednesday, January 14 | 7:00 – 9:00 pm |
A TASTE OF WINTER SEAFOOD | $60
Enjoy the splendid flavours and textures of some of your favourite
seafood as Chef Donna Miller delivers a menu that is creative,
versatile and easy to prepare. Learn how to make deep fried
Calamari with a tomato dipping sauce, Linguine mussels and clams,
Shrimp Vesuvio, and Lemon Italian ice cream topped with fruit. |
Wednesday, January 21 | 7:00 – 9:00 pm |
BASIC KNIFE SKILLS | $120
Chef Jonathan McDonough, chefjono.ca Catering and Fine Foods,
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. |
Saturday, January 24 | 10:30 am – 12:30 pm |
A DAY AT THE SPA | $50
Culinary instructor 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. |
Tuesday, January 27 | 7:00 – 9:00 pm |
DELICIOUS AND IRRESISTABLE | $50
Chef Jason Melo, of The Terra Cotta Inn, takes fine ingredients to
the sublime with his winter-inspired menu. Dine on Sweet potato
and cauliflower soup scented with cream of sage, Pork tenderloin,
brie cheese and apple wrapped with puff pastry, and Banana and
vanilla bean crème brûlée. |
Wednesday, January 28 | 7:00 – 9:00 pm |
HANDS-ON PASTA FESTIVAL | $75
Discover how exciting making pasta can be in this hands-on
class taught by Chef Iliana Santini. You will make vibrant Beet
fettuccine with basil and walnuts, hearty Spinach tagliatelle
with fresh tomatoes and pine nuts, and Maltagliati with wine and
cream sauce. |
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FEBRUARY
Wednesday, February 4 | 6:30 – 9:30 pm |
HANDS-ON COOKIES | $85
Chef Lesley Mattina, of OMG Baked Goodness, hosts a baking
bonanza using the finest of ingredients enabling all registrants
to take home a variety of cookies. Learn to create Pistachio
shortbread, Citrus creams, Spicy ginger softies, Cinnamon double
chocolate, Lavender and cardamom, Three-nut brownie, White
chocolate blondies, and more. |
Wednesday, February 11 | 7:00 – 9:00 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. |
Saturday, February 14 | 6:30 – 9:30 pm |
A VALENTINE’S TO REMEMBER* | $85
Taste a menu that is unpretentious, delicious and sure to win the
hearts of loved ones. Culinary instructor Paola Moscato prepares a
feast encompassing Grilled mixed seafood, Beef tenderloin with
merlot glaze and steamed winter vegetables, Heart-shaped ravioli,
and Hazelnut chocolate biscotti for dessert. |
Wednesday, February 18 | 7:00 – 9:00 pm |
POULTRY WITH PANACHE | $50
Freelance chef Jim Comishen will inspire you to prepare chicken
dishes in ways that will not only amaze yourself but your guests
too. Learn how to prepare French coq au vin, German chicken
schnitzel with fresh lemon and dill butter, Caribbean jerk chicken,
and a mild Indian curried chicken. |
Saturday, February 21 | 10:30 am – 12:30 pm |
ITALIAN-INSPIRED BRUNCH FAVOURITES | $50
Executive chef and co-owner of Vesuvio’s Restaurant, John
Scarchilli, demonstrates a menu of delicious and easy-to-prepare
dishes for your next brunch gathering. Enjoy Potato frittata, Fricco
(an Italian cheese dish) served with rustic bread, Sausages in a
white wine reduction, Figs baked with a Mascarpone and honey
cheese filling and more. |
Wednesday, February 25 | 7:00 – 9:00 pm |
HEARTY SOUPS WITH STYLE | $50
Featured chef Tonia Wilson, of Savour, prepares four of her
soups as 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 |
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MARCH
Wednesday, March 4 | 7:00 – 9:00 pm |
HAKKA CHINESE | $50
Cookbook authors Smita and Sanjeev Chandra introduce you to
Hakka food – the delicious fusion of two very different cuisines:
Indian and Chinese. Savour Spring rolls stuffed with ground
chicken, herbs and spices, Sweet corn soup with seared vegetables
drizzled with pickled green chili vinegar, Hakka noodles with
chicken, shrimp and vegetables, and Chili paneer. |
Wednesday, March 11 | 7:00 – 9:00 pm |
ITALIAN-INSPIRED BRAISING | $50
Take refuge from the weather as culinary instructor Paola Moscato
instructs you how to warm-up from the inside, out. Sample hearty
and delicious Beef and lentil soup, Braised veal shanks with risotto
Milanese, and Poached pears with a red wine reduction sauce. |
Saturday, March 21 | 10:30 am – 12:30 pm (Saturday Morning Class) |
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. |
Wednesday, March 25 | 7:00 – 9:00 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. |
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*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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