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LCBO Rideau Street | 275 Rideau
Street, Ottawa, Ontario
K1N 5Y3 | (613) 789-5226
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.
January
Tuesday, January 12 | 6:00 – 8:30 pm |
PREMIUM KNIFE SKILLS (HanDS-On) | $225
Knowing how to use knives skillfully is critical, yet many cooks have never
mastered proper technique. And, good knives are the basis of a well-equipped
kitchen. In this class, Chef John Le Blanc, of Bistrot Cartier, will
teach you how to slice, dice, and chop in the safest and most efficient
manner with premium equipment to create an outstanding, top quality
French-inspired menu: Paris-butterflied Shrimp with Fennel-Orange Slaw;
Stuffed and Roasted Veal Tenderloin with Brunoise Vegetables; and Rustic
Almond-Pear Tart. Included in the price of this class, you will receive a
Santoku knife, paring knife, serrated utility knife, and a Hemlock knife
block (retail value $400) from Wüsthof-Trident’s Classic 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. |
Tuesday, January 19 | 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. |
Tuesday, January 26 | 6:00 – 8:00 pm |
EARTHY DELIGHTS | $50
In this class, Chef Ken Harper, of Chop Chop Catering, focuses on
creamy and versatile legumes as he devises a delectable and healthy menu of:
Minted Chickpea Dip with Grilled Flatbreads; Black-eyed Pea and Slab Bacon
Soup with Aged Cheddar Croutons; and Braised Rabbit served on Lentils with
Onion, Pancetta and Roasted Garlic. “A votre santé” never tasted so good… |
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February
Tuesday, February 2 | 6:00 – 8:00 pm |
ZENKITCHEN FAVOURITES| $50
Last July Chef Caroline Ishii and partner Dave Loan found a permanent home
for their popular vegan supper club. Chef Caroline will demonstrate
favourite dishes from the ZenKitchen Restaurant: Land and Sea
Vegetable Salad with Yuzu Vinaigrette; Hand-cut Mizuna and Garlic Scape
Ravioli with Mushroom Ancho Cream and Chili Oil; and Mexican Chocolate Cake
served with Warm Chocolate Sauce and Cherry Compote. |
Tuesday, Febraury 9 | 6:00 – 8:00 pm |
BE MINE | $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. |
Tuesday, February 16 | 6:00 – 8:00 pm |
MARDI GRAS | $50
Chef Laura Giberson, of Caldwell’s Grant in Amherstburg, recreates
the Old South with a special New Orleans menu. Mardi Gras is today and just
in time for the celebrations, participants will enjoy: Cream of Shrimp Soup;
Alligator Gumbo; Spicy Jambalaya; Chicken Fricassée; and Beignettes with
Praline Sauce. |
Tuesday, February 23 | 6:00 – 8:00 pm |
LA BOQUERIA | $50
As owner of Navarra Restaurant, Chef Rene Rodriguez travels to Spain
often and always stops at Barcelona’s La Boqueria market (one of the
world’s largest and finest) for inspiration and a good coffee. This
evening’s menu presents the best of La Boqueria: Confit of Roasted
Pig Cheek on Butternut Purée and Manchego Cheese; Catalan Stew flecked with
Chorizo, Canellini Beans and Salt Cod; and Nutella-infused Crema Catalana
with Vanilla, Saffron and Sherry-marinated Capers. |
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March
Tuesday, March 2 | 6:00 – 8:00 pm |
SECRETS OF TUSCANY | $50
Tuscany is a seductive region that woos all visitors. Featured Chef Chris
Commandant is intrigued by Tuscany and its distinctive food traditions. In
this class, Chris focuses on the cuisine of the region to produce three
sublime courses: Chicken and Vegetable Fritto; Smoked Heirloom Tomato and
Basil Bocconcini Bruschetta; and Fettucine with Classic Winter Hare Sauce.
One lucky participant will receive a $50 gift certificate to Moji Italian
Bistro to further explore Chris’ culinary inspirations.
• Chef Profile Class |
Tuesday, March 9 | 6:00 – 8:00 pm |
ELEGANT EGGPLANT | $50
Eggplant provides a meaty richness that is perfect for mid-winter menues.
Chef Aliza Hutman, of Octogon Catering, demonstrates how to coax the best
out of this versatile ingredient with dishes such as: Sliced Eggplant with
Tahini, Yogurt and Honey; Classic Mediterranean Dip; Roasted Eggplant with
Pine Nuts and Blue Cheese; Meat-stuffed Eggplant served over Tomatoes
Concassé; and Moroccan Pancakes with Candied Baby Eggplant. |
Tuesday, March 16 | 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: Chili Pakora with Mint Chutney;
Yogurt Chicken Curry with Caramelized Onions; Mustard and Curry Leaf Yogurt;
Fresh and Dried Fruit Pilaf; and traditional Carrot Fudge. Discover the
complexity of this millennia-old cuisine. |
Tuesday, March 23 | 6:00 – 8:30 pm |
Basic Knife Skills (Hands-On) | $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. |
Tuesday, March 30 | 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. The tradition continues this
evening as Jeff prepares Seared Large Dry Digby Sea Scallops on Sweet Potato
Mash served with Chili-scented Honey. He follows with Pesto Vegetable and
Atlantic Salmon Strudel and ends with Apple-Blueberry Crumble. |
Friday, October 30 | 12:00 – 3:00 pm |
SWEET 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 Sable Cookies, Makers Mark
Bourbon Balls, Kahlúa Gingerbread Men, Milk Chocolate Pumpkin Spice Brownies
and Candied Ginger Icebox Cookies. |
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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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