|
LCBO The Roundhouse Centre | 3165
Howard Avenue, Windsor, Ontario
N8X 3Y9 | (519) 972-1772
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
Tuesday, November 17 | 7:00 – 9:00 pm |
TRADITIONAL ITALIAN COMFORT FOOD | $50
There’s no better way to welcome guests in your home than with a warm and
satisfying meal. Chef AnnaMaria Lopez, of Apron on the Run Personal Chef
Services, shows you how to provide la dolce vita with a menu of Osso
Bucco with Rapini and Lentils served with a Gremolata Sauce, and
Castegnaccio (a traditional Italian dessert made with chestnuts). |
Friday, November 20 | 6:00 – 9:00 pm |
AUTHENTIC GERMAN CUISINE| $85*
Chef de Cuisine Helmut Markert, of Caesar’s Windsor, has prepared an
extraordinary menu encompassing fine, authentic German-inspired cuisine.
Taste and learn how to prepare Wild and Exotic Mushroom Strudel, Mache
Lettuce and Double-smoked Bacon, Pan-seared and Oven-braised Breast of
Muscovy Duck with Natural Jus, Herbed Spaetzle Cake, Braised Fennel Bulb
with Red Cabbage and Orange Slaw, and a dessert of Kaiser Schmarrn (a
German-style pancake with apple, raisin and almond). |
Tuesday, November 24 | 7:00 – 9:00 pm |
PARTY-PERFECT APPETIZERS | $60
Chef and culinary instructor Laura-Clarke Giberson, of Caldwell’s Grant,
will inspire you with her passion for foods that are impressive and
delicious. Delight in this mouth-watering menu of finger-foods which include
Grilled Marinated Shrimp on Rosemary Skewers; Lamb Kofta on Cinnamon Sticks;
Palak Paneer-stuffed Baby Potatoes (curried spinach and cheese); Mini
Tortière; Ceviche-stuffed Cucumbers; Pork Tenderloin and Apricot hors
d’oeuvres; and Phyllo Pastry Bundles. |
Saturday, November 28 | 11:00 am - 1:00 pm |
FESTIVE MASTERPIECES | $50
Executive chef Stan Potvin, of the Hilton Hotel, instructs you in the
fine art of dining with flair as he presents an exquisite seasonal menu. Be
prepared for a special culinary treat as you sample Lamb and Cranberry Tart,
Holiday Goose with all the trimmings, and an individual portion of
traditional English Trifle for dessert. |
|
January
Monday, January 11 | 6:00 – 9:00 pm |
DUELLING CHEFS: “SHE SAID, SHE
SAID”*| $85
Experience a culinary adventure unlike most others, as Windsor chefs Suzy
Cui and Yvette Gabraiel, present an Asian and Arabic twist to a superb
line-up of fresh ingredients. Sample Lentil Soup; Asian Creamy Chicken Soup;
Stir Fry Chicken and Mixed Vegetables; Tabbouleh; Scented Thai Rice; and
Moroccan-Saffron Rice. |
Tuesday, January 12 | 7:00 – 9:00 pm |
ESCAPE TO THE CARIBBEAN | $60
Erieau resident, Chef Cris William presents a delicious and exotic menu
designed to transport your taste buds and imagination: Zesty Island Salad;
Island-style Shrimp Bruschetta; and Shrimp Cakes with Chili-Lime Cream
Sauce. |
Tuesday, January 19 | 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.
• Chef Profile Class |
Friday, January 22 | 6:00 – 9:00 pm |
AN ELEGANT DINNER PARTY* | $85
Impress family and friends with recipes that are elegant, delicious and
delectable. Executive chef Michael Mansfield treats you to an exquisite menu
of Crab Cakes served with Spicy Tomato Aoili and Mixed Greens; Pan-seared
Salmon served with Lobster Cream Sauce; and Crème Brûlée. |
Tuesday, January 26 | 7:00 – 9:00 pm |
ITALIAN CLASSICS | $50
Going back to traditional cuisine is simply comforting and heart warming.
Culinary instructor and Executive chef Michael Barlozarri, of Mezzo,
treats you to a classic Italian meal which includes: Mediterranean Salad of
Grape Tomatoes, Fresh Basil, Bocconcini Cheese and Toasted Bread;
Straciatella Soup (a traditional egg drop and parmesan soup in chicken
broth); Braised Swordfish Puttanesca in a White Wine and Tomato Sauce over a
bed of Fettuccine; and Tiramisu for dessert. |
|
February
Tuesday, February 2 | 7:00 – 9:00 pm |
WINTER WARM-UPS | $50
What gives more satisfaction than wonderful food made with time, care and
attention to detail? Culinary instructor Suzy Cui will impress you with her
knowledge of Chinese cuisine as she shows you how to create some fabulous
dishes and, best of all, have a lot of fun! Learn to create Hot and Sour
Soup with Barbecue Pork, Shrimp, Tofu and Lily Flower; Hot Pot Beef with
Ginger and Green Onion; Rainbow Sliced Chicken served with Rice; and
Stir-fried Green Beans with Minced Pork. |
Monday, February 8 | 7:00 – 9:00 pm |
HANDS-ON ORIENTAL DUMPLINGS
(Hands-On Class) | $75
Celebrate Chinese New Year and welcome the “Year of the Tiger” as culinary
instructor Suzy Cui shares her culinary magic. Learn to make fresh dumpling
dough, and prepare different fillings and dipping sauces. Sample a bowl of
tasty Wonton Noodle Soup; Asian Napa Salad; Shrimp and Chive Dumplings; Bok
Choy dumplings; and more. |
Friday, February 12 | 6:00 – 9:00 pm |
FOR MY VALENTINE | $85
Chef Kami Cochrane, of Caesar’s Windsor, has created a delicious menu
perfect for sharing with that special someone in your life. Come and learn
how to create this magnificent menu, which features Parmesan Potato Chips
with Pan-seared Bay Scallops and a Citrus Beurre Blanc and Crispy Pancetta;
Porcini-crusted Beef Tenderloin with a Merlot Reduction; Wild Mushroom
Cheesecake and Pan-kissed Cherry Tomatoes; and Trio of Crème Brûlée for
dessert: Hazlenut, Orange Creamsicle, and Vanilla Bean. |
Tuesday, February 16 | 6:30 – 9:00 pm |
PREMIUM KNIFE SKILLS (Hands-On
Class) | $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 Henry Furtado 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 menu: Honey and Dijon
Roasted Chicken, Roasted Salmon with Balsamic Olive Oil salad and more.
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. Participants will
be asked to sign a safety waiver and wear close-toed shoes. |
Tuesday, February 23 | 7:00 – 9:00 pm |
SWEET AND SAVOURY CRÊPES | $50
There is a fine art involved in making the perfect crêpe: one that is tender
and delicious. Chef and culinary instructor Anna Maria Lopez, of Apron on
the Run Personal Chef Services, shares her recipe for simple crêpe
batter and much more. Learn how to make Buckwheat Crêpes (Blini topped with
Salmon Caviar); a twist on traditional Asian Moo Shoo Pork made with crêpes;
and Sweet Crêpes for dessert. |
|
March
Tuesday, March 2 | 7:00 – 9:00 pm |
SPICE IT UP! | $50
Learn how to add a burst of flavour to your foods as Chef Vanessa Parent, of
Foïa Restaurant, demonstrates how to use warming spices to heat up
your winter dishes. Sample an exquisite menu, which includes: Spicy Mango
Ginger Soup; Curried Kale Salad; Cannelloni with Tomato-Ginger Marinara; and
Spiced Dark Chocolate Cake with Fudgy Frosting. |
Tuesday, March 9 | 7:00 - 9:00 pm |
A TRIP SOUTH OF THE BORDER | $50
Chef Anna Maria Lopez takes you south to the wonderful country of Mexico,
where she will introduce you to the simple, yet exotic world of Mexican
cuisine. Start with Pico De Gallo (fresh salsa of coarsely chopped chili
peppers, coriander, onions and tomatoes); Tex-Mex Fish Tacos; Enchiladas
Verde; and Strawberry Margarita Pie. |
Tuesday, March 16 | 7:00 – 9:00 pm |
STOCKS AND SOUPS | $50
One of the most important components of a great soup or bisque is the base,
often referred to as stock. Chef Henry Furtado will teach you how to make
flavourful, fresh stocks and turn them into some fabulous, hearty soups.
Sample Minestrone; Shrimp Bisque; Chef Henry’s signature The Best Creamless
Broccoli and Cheddar Soup; and Dessert Soup. |
Tuesday, March 23 | 7:00 – 9:00 pm |
AWESOME APPETIZERS | $50
Executive chef Michael Barlozarri, of Mezzo, shows you how to explore
new ways to present appetizers. Learn to make appetizers that are delicious
and impressive: Sundried Tomato Crostini with Bocconcini Cheese,
Champagne-syrup and Caramelized Onions; Smoked Salmon Crostini topped with
Baby Arugula, White Balsamic-syrup, Candied Red Onions; and Roasted Red
Pepper, Artichoke, Goat Cheese Spring Rolls served with Smoked Chipotle
Aioli and Balsamic Reduction. |
Tuesday, March 30 | 7:00 – 9:00 pm |
IN THE CAJUN KITCHEN | $50
Cajun cooking is very near and dear to Chef Laura Clarke- Giberson’s heart.
Join tonight’s festivities and share in some of her treasured recipes and
methods of cooking Cajun. Savour Cream of Shrimp Soup; Sausage Gumbo;
Beignettes with Praline Sauce; and much more. |
|
*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).
|
|
|
