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
To ensure the safety of your learning
environment please inform us of any
food allergies you may have.
THURSDAY, JANUARY 16 | 6:30 – 8:30 PM
CHICKEN, THREE WAYS – $60
Do you love chicken? Pitmaster Jules Mailloux, of the Roast 'n' Toast Competition BBQ Team of the Canadian Southern BBQ Association, loves the taste and versatility of chicken with a passion! Learn how to prepare chicken dishes and their accompaniments, just the way you love them: smoked, sauced and stuffed.
THURSDAY, JANUARY 23 | 6:00 – 9:00 PM
CHINESE NEW YEAR – $85
Culinary instructor Suzy Cui celebrates Chinese New Year in a unique way by showcasing the art of sushi dragon rolls. In this exceptional class, get the inside scoop on making basic sushi rolls, such as California Rolls, Summer Rolls and Tempura Shrimp, along with Red Dragon Rolls, Green Dragon Rolls, Simplified Miso Soup with Shiitake Mushrooms and Goji Berries; and Green Salad with Homemade Ginger Dressing.
Full meal class/Hands on class
TUESDAY, JANUARY 28 | 6:30 – 8:30 PM
MID WINTER WARM UP – $60
Chef David Courtney banishes winter chills with delicious and satisfying dishes. On the menu: Baby Spinach Salad with Alcohol-infused Grapes, Parmesan Crisps and Ice Wine Vinaigrette; Maple-glazed Pork Chop with Caramelized Apple and Blue Cheese Mashers; and a trio of seasonally inspired Crème Brûlées in Asian spoons.
THURSDAY, JANUARY 30 | 6:30 – 8:30 PM
FROM THE BISTRO: NEPTUNE’S DELIGHT – $60
Chef Paul Sauve of Windsor's Take Five Bistro demonstrates how easy it is to make this delicious meal, taken from the menu at the restaurant. On the menu: Artisan Greens with Balsamic Vinaigrette; Beef Tenderloin Neptune served with Market Fresh Vegetables; and Molten Chocolate Cake.
FRIDAY, JANUARY 31 | 6:00 – 9:00 PM
“SHE SAID, HE SAID”: BATTLE OF THE ALTERNATE INGREDIENTS – $85
The dynamic duo of Chefs Jennifer Hillis and Henry Furtado will showcase their creativity and skills as they add ingredients to complete dishes in a totally unrehearsed preparation of a wonderful meal. Given a series of ingredients, previously undisclosed to them, the chefs will conjure culinary magic to the delight of all guests. Be prepared to be impressed!
TUESDAY, FEBRUARY 4 | 6:30 – 8:30 PM
A NIGHT IN ITALY – $60
Executive Chef Joe Ciliberto of La Guardia Italian Cuisine & Pizzeria whips up some of his favourite Italian-inspired dishes right before your eyes. On the menu: Stracciatella (an Italian soup of beaten eggs, cheese and hot broth); Miale Italiana con Risotto Milanese (Italian seasoned pork tenderloin marinated and served over saffron risotto); and Tiramisu alla Ciciliana, (ladyfingers drenched in espresso and liqueur, whipped Mascarpone cheese and cocoa).
THURSDAY, FEBRUARY 6 | 6:30 – 8:30 PM
OUT OF AFRICA – $60
Chef and culinary instructor Helmut Markert of Bozii leads a culinary adventure with a focus on authentic African cuisine. On the menu: Harira (Moroccan tomato and lentil soup); Yellow Melon Muskadel (South African salad); Botswana Safari style Beef Tenderloin with Broccoli, Sweet Potatoes and Chick Peas; and Keoksister (South African ginger syrup coated doughnuts)
TUESDAY, FEBRUARY 11 | 6:00 – 8:30 PM
HANDS ON PASTA! – $75
Come in from the cold and experience an evening filled with fine foods, wonderful wines and expert instruction as Chef Bianca Maria, of Ciao Pasta Bar, presents a hands-on learning experience that will impress family and friends for years to come. Learn how to make Whole Wheat Spaghetti and a Ravioli with accompanying sauces.
Hands on class
THURSDAY, FEBRUARY 13 | 6:30 – 8:30 PM
CAN’T BEET IT! – $60
From white and gold to the deepest magenta, beets have become a favourite ingredient for many chefs. Although they are low in calories, beets have the highest sugar content of any vegetable, but the nutritional value and taste are not to be minimized. Culinary instructor Georgina Burns prepares beet dishes, elegant enough for entertaining. On the menu: Roasted Beet Salad with Spinach and Chèvre; Beet Soup; Beef and Beet Stew; and Chocolate Beet Cake.
FRIDAY, FEBRUARY 14 | 6:00 – 9:00 PM
FOR MY SPECIAL VALENTINE – $85
Chef Henry Furtado presents delicious romantic dishes perfect for sharing with the special someone in your life. On the menu: Lobster Crisps in Champagne Dill Sauce; Walnut and Blue Cheese Salad; Grilled Pepper Shrimp served over Basmati Rice; and Strawberry Chocolate Mousse.
Full meal class
THURSDAY, FEBRUARY 20 | 6:30 – 8:30 PM
COLD WEATHER COMFORTS – $60
Windsor-based Chef Justin Harb has designed superb dishes comprising the warm and satisfying foods we crave this time of the year. On the menu: Slow Simmer Chicken Sliders served with Hand cut Poutine with Chicken Gravy and Maple glazed Bacon and Peas; Corned Beef (piled high!) on Rye with Swiss and Housemade Dressing; and Apple Strudel with Caramel Sauce.
THURSDAY, FEBRUARY 27 | 6:30 – 8:30 PM
DUMPLINGS OF THE WORLD – $60
Chef and culinary instructor Pascal Tenthorey presents a sampling of pockets, dumplings and little pies from around the globe. On the menu: Shish Barack (diced lamb and pine nut dumplings served with spiced yogurt sauce from Lebanon); Tiroler Knodel (a German dumpling based on pork lardons, onions and parsley served with braised beef tips); Creole-spiced Chili with Manchego-stuffed Empañadas and a Mango Chutney Shooter; and Sweet Dumplings filled with Seasonal Berries and topped with Bittersweet Chocolate Glaze.
FRIDAY, FEBRUARY 28 | 6:00 – 9:00 PM
FROM CUP TO TABLE – $85
Nothing jump starts the day or wakes up the taste buds like a strong cup of coffee! Pitmaster Jules Mailloux of the Roast n Toast Competition BBQ Team of the Canadian Southern BBQ Association will show you how to use coffee in your foods to enhance their flavours and create new taste sensations in everyday ingredients. On the menu: Beer and Coffee Steaks; Coffee and Molasses-cured Duck Breast Bacon; Coffee-rubbed Cheeseburgers; and Mocha Baked Alaska. Not just for coffee lovers!
Full meal class
TUESDAY, MARCH 4 | 6:30 – 8:30 PM
FEAST FROM THE MIDDLE EAST – $60
Executive Chef Chuck Koury of Lorelei's Bistro presents a Middle Eastern meal, highlighting an exotic mix of spices and flavours. On the menu: Kibbeh (a paste made of pounded bulgur, onions pine nuts and meat) with Cucumber and Mint Yogurt; Seared Cod with Pine Nut Chili Crust; and Ricotta and Walnut Turnovers with Rose Water Syrup.
THURSDAY, MARCH 6 | 6:00 – 9:00 PM
ASIAN DUMPLING FEAST – $85
It's time to roll up your sleeves and join culinary instructor Suzy Cui as she teaches you to how to make a plethora of Asian dumplings. Amaze family and friends with these precious parcels, perfect for your entertaining any season! On the menu: Pan-fried Pork Dumplings; Red Curry Beef Dumplings; Baby Shrimp Dumplings with Fresh Chives. Dinner will also include Suzy's Home Style Napa Salad with Sunflower Seeds; Home Style Slow-cooked New York Sirloin Beef with over eight spices; and Coconut Pudding with Touch of Malibu Rum and Diced Fresh Mango.
Full meal class/Hands on class
THURSDAY, MARCH 13 | 6:30 – 8:30 PM
IT’S SO EASY BEING GREEN! – $60
Green has never been so delicious and easy! Chef Jennifer Hillis has created an exceptional menu, perfect for family and friends for seasons to come. On the menu: Salad of Edamame and Pea Pods; Cream of Broccoli Soup; Seared Flank Steak with Chimichurri Sauce; and Avocado Lime Cheesecake.
THURSDAY, MARCH 20 | 6:30 – 8:30 PM
A STYLISH DINNER PARTY – $60
Executive chef, culinary instructor and cookbook author Mimmo (a.k.a. Domenico Casagrande Bei), of Koolini's Italian Eatery, Windsor, prepares an exquisite menu that will inspire you for your next dinner party. On the menu: Barley and Porcini Mushroom Soup; Osso Buco Stew with Sautéed Swiss Chard and Grilled Polenta; and Toasted Vanilla Log Torte with Hot White Chocolate Sauce and Prickly Pear Coulis.
FRIDAY, MARCH 21 | 6:00 – 9:00 PM
DUELLING CHEFS: “HE SAID, HE SAID” – $85
Chefs Pascal Tenthorey and Helmut Markert combine forces and uniquely opposite cooking styles to treat you to a fabulous British Isles inspired meal. On the menu: Leek, Potato and Cheshire Stilton Soup; Irish Stout braised Chicken Breast, Scottish Potato Scones and Seasonal Vegetable; Chilled Tri Colour Cheesecake with Drambuie infused Compote; and much more!
Full meal class
Allergy alert: If you are concerned about class content, discuss this with the Special Events Coordinator prior to registration.
*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