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LCBO The Roundhouse Centre | 3165
Howard Avenue, Windsor, Ontario
N8X 4Y8 | (519) 972-1772
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
Saturday, November 1 | 10:30 am – 12:30 pm (Morning Class, New Time) |
DREAMING OF CHOCOLATE | $50
Nothing evokes thoughts of luxury, decadence and richness
in foods like chocolate – and nothing matches the assortment of
Ports and fine wines as well as this delight. A chocolate lover’s
dream comes true as Executive chef/owner Michael Barlozarri,
Mezzo, presents Beef Carpaccio with white chocolate parfait with
foie gras powder and white truffle oil salad, Pan-roasted red beets
with chocolate, bacon and yogurt, and Balsamic chocolate beef
stock with duck. |
Tuesday, November 4 | 7:00 – 9:00 pm |
HOLIDAY ENTERTAINING | $50
Executive chef Anthony Dalupan, of Bamboo Restaurant, will focus
upon a collection of guest-pleasing sweet, savoury, hot and cold
items that are quick to make for all special occasions. Taste Spiced
beef, lamb and pork on cinnamon brochettes, Grilled rack of lamb,
and Truffled sea scallop “on a spoon”. |
Saturday, November 8 | 10:30 am – 12:30 pm (Morning Class, New Time) Saturday, November 15 | 10:30 am – 12:30 pm (Morning Class, New Time) |
HOLIDAY BAKING: COOKIES AND SQUARES | $85
Culinary instructor, Chef Leo Grado, hosts a baking bonanza
using the finest of ingredients, enabling all registrants to take home
a variety of four types of cookies and three types of squares.
Learn how to create Holiday fruitcake squares, Georgia pecan
squares, Viennese chocolate squares, Swedish short crust cookies,
and more! |
Monday, November 10 | 6:00 - 9:00 pm |
HOLIDAY BAKING: COOKIES AND SQUARES | $85
Culinary instructor, Chef Leo Grado, hosts a baking bonanza
using the finest of ingredients, enabling all registrants to take home
a variety of four types of cookies and three types of squares.
Learn how to create Holiday fruitcake squares, Georgia pecan
squares, Viennese chocolate squares, Swedish short crust cookies,
and even more! |
Tuesday, November 18 | 6:00 - 9:00 pm |
ELEGANT FESTIVE DINING | $85
Executive chef Stan Potvin, of the Hilton Hotel, is known to
provide delicious meals and a wealth of culinary enlightenment.
Chef Stan will treat you to a full-meal menu that includes his
signature De-boned whole turkey served with the trimmings of
balsamic pearl onions, truffled potatoes, cranberry sauce, and
Apple and red currant tart. |
Tuesday, November 25 | 7:00 – 9:00 pm |
HOLIDAY APPETIZERS | $50
Chef Henry Furtado will impress you with a trendy combination
of modern and sophisticated bite-sized treats. Taste Dungeness
crab in a verde sauce, Mini gourmet burgers, and Grilled butternut
squash with fresh rosemary and apple. |
Saturday, November 29 | 10:30 am – 12:30 pm (Morning Class, New Time) |
SIMPLY DECADENT DESSERTS | $50
Chef Laura Giberson, of Amhersburg’s Caldwell’s Grant, knows
that sweet endings are often the most memorable part of a meal.
Delight your sweet tooth with a delicious assortment that
includes Unbelievable dark chocolate flourless cake, Tiramisù,
Bananas Foster with cinnamon ice cream, and Decadent white
chocolate tart. |
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DECEMBER
Tuesday, December 2 | 6:00 – 9:00 pm |
DUELLING CHEFS: “HE SAID, SHE SAID”* | $85
Windsor’s own culinary experts, Suzy Cui and Henry Furtado,
join forces for a unique and entertaining class. Observe and sample
the fruits of their labour as they engage you in a good-humoured
competition by preparing separate dishes using the same
ingredients. You will be the winner in this full-meal face-off. |
Tuesday, December 9 | 7:00 – 9:00 pm |
DREAMING OF CHOCOLATE | $50
Nothing evokes thoughts of luxury, decadence and richness
in foods like chocolate – and nothing matches the assortment of
Ports and fine wines as well as this delight. A chocolate lover’s
dream comes true as Executive chef/owner Michael Barlozarri,
Mezzo, presents Beef Carpaccio with white chocolate parfait
with foie gras powder and white truffle oil salad, Pan-roasted red
beets with chocolate, bacon and yogurt, and Balsamic chocolate
beef stock with duck. |
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JANUARY
Tuesday, January 13 | 7:00 – 9:00 pm |
BRAZILIAN BARBECUE | $50
Transport your palate and taste buds to the warmth of Brazil.
Chef and culinary instructor Henry Furtado demonstrates
Brazilian beer chicken with rice, Black bean fiejuada (stew), and
Brazilian cinnamon bananas. |
Monday, January 19 | 7:00 – 9:00 pm |
WINTER WARM-UPS | $50
Come in from the cold and enjoy healthful dishes that evoke
thoughts of warmth and contentment. Live food culinary artist
Renée Trepanier presents a menu including Kale, pinenut and
raisin salad, Creamy-carrot and ginger soup, Hearty mushroom
polenta, and The Big apple pie. |
Tuesday, January 20 | 7:00 – 9:00 pm |
CHINESE NEW YEAR CELEBRATION | $50
Celebrate the Year of the Ox with culinary instructor Suzy Cui in
this traditional Chinese hot pot class. Learn how to prepare spicy
and mild broths, a variety of dipping sauces, and select and prepare
your favourite ingredients for your own hot pot main courses.
Sample chicken, beef, lamb, shrimp, dumplings, noodles and more. |
Saturday, January 24 | 11:00 am – 1:00 pm |
WARM YOUR HEART | $50
Personal chef AnnaMaria Lopes, of Apron on the Run Personal Chef
Service, takes you on a remarkable culinary journey focusing on
family-friendly dishes that are delicious, nutritious and best of all,
readily prepared with basics from your pantry and freezer. Warm
your family’s hearts and palates with a classic Cassoulet with
polenta served with a medley of mushrooms over goat cheese
crostini, with Amaretti cookies with gelato. |
Tuesday, January 27 | 7:00 – 9:00 pm |
COMFORT FOODS MADE EASY | $50
Chef Laura Giberson, of Amhertburg’s Caldwell’s Grant, features an
array of mouth-watering dishes to evoke thoughts of warmth and
contentment. Warm your taste buds with Mac and three cheeses
with crunchy panko, Minted lamb meat loaf with buttermilk spoon
bread, Cajun chicken and dumplings, and a delicious dessert. |
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FEBRUARY
Tuesday, February 3 | 7:00 – 9:00 pm |
FABULOUS FONDUES | $50
Celebrate the great indoors and embrace the opportunity to linger
with family and friends in the long winter months. Chef Ahron
Goldman teaches you the fine art of creative fondues. Learn to
prepare traditional Gruyère cheese fondue, and how to incorporate
seafood, meat, and chocolate in your delicious fondue creations. |
Tuesday, February 10 | 6:00 – 9:00 pm |
A VALENTINE’S TO REMEMBER* | $85
Taste a menu that is unpretentious, delicious and sure win the
hearts of loved ones. Chef Paolo Vasapolli, of Caesars Windsor,
prepares an Italian feast encompassing Merluzzo cake (cod cake)
with citrus-basil aioli, Tri-colore salad with arugula, radicchio
and endive with truffle vinaigrette, an entrée of Chianti-stained
pappardelle with lamb, sweet potato and castagne (roasted chestnut
ragu), and Prosecco and fruit gelatine topped with Mascarpone
cheese and walnuts for dessert. |
Tuesday, February 17 | 7:00 – 9:00 pm |
A TASTE OF THE TROPICS | $50
Erieau chef Crisden McPhee has created a tropical getaway menu
for your dining pleasure. Experience the sunny flavourings
of Island shrimp and pineapple skewers with rum butter sauce,
Prosciutto-wrapped Asian pear drizzled with vinegar syrup,
Caribbean lamb chops with brown sugar gastrique, and Island
potato mash and mixed vegetable. |
Saturday, February 21 | 11:00 am – 1:00 pm |
HEAT UP THE KITCHEN | $50
Join Chef AnnaMaria Lopes for another informative class. Heat
up your kitchen with Sweet bourbon salmon, Warm wheat berry
salad and a rustic corn muffin served with homemade preserves. |
Monday, February 23 | 7:00 – 9:00 pm |
TEMPTED! | $60
Chef and culinary instructor Chuck Koury, of Koury’s Cookhouse,
showcases his culinary talents as he prepares a stylish and
unforgettable dinner. Sample Tequila-lime shrimp, Jalapeño crab
cakes with avocado aïoli, Braised short ribs with ancho chili,
Parsnip puréed potatoes and sweet potato, and Chipotle pecan
tarts for dessert. |
Tuesday, February 24 | 7:00 – 9:00 pm |
DIVINE DUMPLINGS | $50
Treat yourself to samplings of dumplings, pockets, and little pies
from around the globe as culinary instructor Mary Ann Marshall
presents Asian pot stickers, Spinach and ricotta dumplings, Potato
gnocchi, Turkish manti, and Fruit pierogie to satisfy your hunger
for the delicious and unique. |
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MARCH
Tuesday, March 3 | 7:00 – 9:00 pm |
JOINED AT THE PLATE | $50
In the spirit of celebrating some of the culinary world’s
beloved partnerships, Chef Henry Furtado has created a menu
incorporating a new twist to some well-known and loved
combinations. Sample Shrimp-stuffed chicken, Blue cheese
and walnut salad, Cheese and cracker soup, and Peanut butter
and jelly tarts for dessert. |
Tuesday, March 10 | 7:00 – 9:00 pm |
HIGH TEA | $50
Chef Lisa Powers, of The Cake and Pastry Connection, introduces
you to the ritual of high tea. Learn the history behind the tradition
and sample such delicacies as assorted Tea sandwiches, assorted
Scones with preserves and cream, Petit fours, and of course, tea! |
Tuesday, March 17 | 7:00 – 9:00 pm |
A TASTE OF SEAFOOD | $60
Enjoy the splendid flavours and textures of some of your favourite
seafood as Chef Leo Grado demonstrates a menu that is creative,
versatile and easy to prepare. Taste Paella, Lobster crêpes, and
learn to make homemade fish stock and how to judge freshness
when shopping for ingredients. |
Saturday, March 21 | 11:00 am – 1:00 pm |
LOOKING AHEAD TO SPRING | $50
Just when you thought that winter was never going to be over,
treat your taste buds to a hint of sunshine with Paella Valenciana
served with a citrus, jicama, fennel salad, and to cool off some
of the heat, Chef AnnaMaria reminds you that dessert can be cold
and hot with a silky Budino-flan. |
Tuesday, March 24 | 7:00 – 9:00 pm |
A DAY AT THE SPA | $50
Culinary instructor Georgina Burns presents a menu that’s light,
refreshingly tasty, healthful and satisfying. Dine on Minted
Mediterranean fruit mix with salad greens, Honey chicken on
apricot wild rice, and a fancy Fruit parfait for dessert. |
Tuesday, March 31 | 7:00 – 9:00 pm |
GLUTEN-FREE DELIGHTS | $50
As early as eighteen years ago, a wheat-free diet was considered
unusual. Today, many people live a wheat-free diet for health.
Chef Leo Grado demonstrates a menu incorporating Gluten-free
multigrain sandwich bread, Pizza, and Yellow chiffon cake,
transforming these recipes into dishes that everyone can enjoy
for years to come. |
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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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