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LCBO Rideau Street | 275 Rideau
Street, Ottawa, Ontario
K1N 5Y3 | (613) 789-5226
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
Tuesday, November 4 | 6:00 – 8:30 pm |
CHEF TECHNIQUES: KNIFE SKILLS | $100
In this hands-on class, chef Hector Diaz of the Hilton Lac-Leamy
will teach how to safely execute various basic and specialty cuts as
well as how best to select, store and sharpen knives. Each class
participant will receive a two-piece gourmet knife set (approximate
retail value $120) from Wüsthof-Trident. Customers will be asked
to sign a safety waiver and wear closed-toed shoes to participate in
this class.
Please note: Ticket price covers attendance to the class only. Registrant must attend the class
to receive the knife set. Please contact location for our cancellation policy. |
Friday, November 7 | 12:00 – 3:00 pm (Afternoon Class) |
HOLIDAY BAKING EXCHANGE: SAVOURY | $85
Join Chef Ellen Harris of Second Avenue Sweets for an interactive
baking class. Create a gift box of savoury holiday treats to
take home: Black pepper parmesan biscuits, Rum-poached fig
conserves, Sweet and hot mixed nuts, and Aged cheddar rosemary
crackers. Perfect to give and receive! |
Tuesday, November 11 | 6:00 – 8:00 pm |
SENSATIONAL SEAFOOD | $60
Tonight’s instructor, Chef Jeff Parlardg, of Lapointe’s Grill, whips
up a dinner sure to please all seafood lovers. Sample Pan-roasted
large sea scallops on Creole sauce with red pepper oil and
Canadian lobster-stuffed veal with essence of Stilton. Dessert
forgoes seafood in favour of Apple-strawberry tart with vanilla
ice cream and crisp crumble topping. |
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JANUARY
Tuesday, January 13 | 6:00 – 8:00 pm |
CORDON BLEU | $50
Join Chef Yannick Anton, executive chef of Ottawa’s only
CAA/AAA Five Diamond restaurant, Signatures, as he prepares
a refined winter menu including Pan seared venison with winter
fruits, vegetables and chestnut cannelloni, as well as Golden
lobster gratiné and embeurrée of endives in Cointreau. |
Friday, January 16 | 1:00 – 3:00 pm |
HEALTHFUL HEAVENLY BREAKFASTS | $50
Join Teri Gentes, a certified nutritionist and personal trainer, and
begin the day with fabulous foods that have become favourites:
Breakfast pizza; Apple nut muesli; Almond crème fruit frenzy, and
the guilt-free, dessert-like Banana butter “I’Screme”. Enjoy with
a shaken Chocolate-mocha frappé. All these dishes are easy enough
to get the kids involved. |
Tuesday, January 20 | 6:00 – 8:00 pm |
SEDUCTIVE SEAFOOD | $60
There is something about an all seafood menu that seduces.
Jeff Parlardg, of Lapointe’s Grill, will prepare a decadent sampling
of Shrimp wonton soup, Shucked fresh oysters with a medley
of accompaniments, and Roasted halibut with asparagus and
Canadian snow crab sauce. |
Tuesday, January 27 | 6:00 – 8:00 pm |
BUILDING BLOCKS OF INDIAN CUISINE | $50
Radhika Ranjan demystifies Indian cuisine by presenting several
basics which can be used to create infinite recipes: Garam masala;
Dry spice mix for lentils and vegetables; Mint-cilantro chutney;
Sweet and sour tamarind chutney; Tandoori paste; and Basic
“building block” paste. She uses these tonight to prepare Raita
with paranthas, Cauliflower and peas, and Tandoori fish. Each
participant will take home Garam masala and Dry spice mix for
future menus. |
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FEBRUARY
Tuesday, February 3 | 6:00 – 8:00 pm |
LAGO BAR AND GRILL | $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 a night in with a movie or
by the fire is what mid-winter is all about. |
Tuesday, February 10 | 6:00 – 8:00 pm |
WINTERLUDE IN KERALA | $60
Beat the February blahs by applying a little heat. Coconut Lagoon’s
chef and owner, Joe Thottungal, demonstrates how with a menu
of Samabaram (Kerala-style spicy Masala lassi) served with a
Vegetable pakora and mint chutney; Chicken curry with cabbage
thoran and potato masala; and warm Banana fritters to banish
the blues. |
Friday, February 13 | 1:00 – 3:00 pm |
LUNCHES TO GO | $50
Join Teri Gentes, a certified nutritionist and personal trainer,
and learn to make fabulous lunches you can enjoy to go. Super
ideas for great grain salads like Be-jewelled quinoa fusion;
fabulous wraps, Fill ’n’ fold quesadillas, and Power pita break
pockets. These fast and easy lunches can be adapted to
accommodate vegetarians as well as those with food allergies
and intolerances. |
Tuesday, February 17 | 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. |
Tuesday, February 24 | 6:00 – 8:00 pm |
FOR MUSHROOM LOVERS | $50
Join Chef Caroline Ishii, of ZenKitchen, for a vegan menu focusing
on exotic mushrooms. Sample Creamy mushroom soup with ancho
drizzle; Wilted spinach salad with seared bourbon-glazed
mushrooms, smoked tofu, and orange-maple vinaigrette; and
Tuscan whole-wheat phyllo purses stuffed with truffled
mushrooms and white bean purée. End the evening with
Caroline’s signature Chocolate truffles. One lucky guest
will receive a $50 gift certificate to attend a ZenKitchen event.
• Chef Profile Class |
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MARCH
Tuesday, March 3 | 6:00 – 8:00 pm |
ROOT FOR COYNE | $60
Chef David Coyne has devised a sophisticated menu to prove
that root vegetables need not be mundane. He prepares a stellar
Rutabaga gnocchi with braised rabbit in addition to a Crispy
potato maxim, and Eggplant caviar with shrimp Napoleon. Root
vegetables for dessert? Why not when Chocolate beet cake
with orange cumin sorbet is on offer. |
Friday, March 6 | 1:00 – 3:00 pm |
SIN-FREE SNACKS | $50
Join Teri Gentes, a certified nutritionist and personal trainer, and
learn all about super snacks such as Date ’n’ nut power bars (from
the processor to the pan); Maple-kissed almonds and pecans;
Rice cracker cookies; Chocolate gem truffles; and Avocado butter
dip in its own skin. Perfect for a mid-morning, mid-afternoon |
Tuesday, March 10 | 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. |
Tuesday, March 17 | 6:00 – 8:00 pm |
MARCH BREAK | $50
Take a well-deserved March break and join Chef Ken Harper, of
Chop Chop Catering, for Tomato and saffron consommé; Lobster
ravioli with black truffle butter; and Seared lamb loin with basil oil
and dried olive jus. |
Tuesday, March 24 | 6:00 – 8:00 pm |
MARVELLOUS MAINS | $50
Join Teri Gentes, a certified nutritionist and personal trainer, for
a healthy tapas-style dinner menu: A vegan selection from the
garden, poultry from the pen, something simple and sensational
from the sea and a great grain main from the field. Leave inspired
to recreate these recipes and the many variations Teri shares for
over a week’s worth of menu ideas. |
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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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