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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.


THURSDAY, APRIL 3 | 6:30 - 8:30 PM


Just in time for your seasonal celebrations and entertaining, Chef Pascal Tenthorey comes to the rescue with his tried-and-true recipes for dishes that are delicious, satisfying and, most of all, easy to prepare! On the menu: Rustic French Cassoulet; Classical German "Eintopf" Stew with Braised Beef, Herb Spaetzle and Vegetables; and Caramelized Apple Tarte Tatin with Orange Blossom Crème Fraîche.

THURSDAY, APRIL 10 | 6:30 - 8:30 PM


Bozii Chef and President of the Culinary Guild of Windsor Helmut Markert whips up an impressive dinner party in no time with a unique meal incorporating fruity favourites. On the menu: Green Lentil and Dried Apricot Soup; Boston Bibb with Grilled Peaches and Spiced Gouda; Beef Striploin served with Strawberry, Blue Cheese and Toasted Black Pepper Risotto and Seasonal Vegetables; and Mixed Fruit Parfait.

MONDAY, APRIL 14 | 6:30 - 8:30 PM


It's time to plan a perfect celebratory event for that special lady in your life. Chef Johnny Oran of Foiaand Joie Catering prepares brunch dishes that taste even better than they look! On the menu: Local Asparagus with Poached Organic Free-Range Egg, Prosciutto and Broken Croutons; Brioche French Toast with Caramelized Apple Compote, Applewood-smoked Cheddar and Québec Maple Syrup; and Homemade Waffles with Milk Chocolate and Lavender Sauce.

TUESDAY, APRIL 15 | 6:30 - 8:30 PM


Chef Paul Sauve of Windsor's Take Five Bistro shares his expertise and love of seafood preparing classic shellfish dishes that are easy to make at home. On the menu: Clam Chowder; Seafood Paella; and Nutella Cheesecake.

THURSDAY, APRIL 24 | 6:30 - 8:30 PM


Executive Chef, culinary instructor and cookbook author Domenico Casagrande Bei (a.k.a. Mimmo) of Koolini Italian Eatery, Windsor, shares great Italian-inspired recipes that will please family and friends alike! On the menu: Cornmeal-breaded Shrimp on a bed of Goat's Cheese and Lentils; Veal and Sword Fish Medallions with Green Peppercorn and Roasted Red Pepper Salad; and Honey and Pine Nut Mousse with Espresso Sauce and Mango Coulis.

FRIDAY, APRIL 25 | 6:00 - 9:00 PM


Chef and culinary instructor Pascal Tenthorey presents a unique class filled with delicious and creative ways to work with breads. No longer a "side", bread takes centre stage and lends texture and versatility to some of these favourite foods. On the menu: Atlantic Bay Scallops with Sun-dried Tomato Slivers nestled on Brioche; Filet Mignon nestled in a leavened Sourdough and accompanied by Seasonal Vegetables; and Fruit-studded Panettone with Vanilla Rhubarb Compote. Full-meal class


THURSDAY, MAY 1 | 6:00 - 8:30 PM


Plating and presentation provide the all-important first impression and set the stage for the sensory experience of enjoying a fabulous meal. Chefs Helmut Markert and Pascal Tenthorey will show you how to turn your favourite meal into a restaurant-worthy presentation, and wow your guests at your next gathering. Class participants will receive a complimentary presentation kit and other required tools (retail value: $25). Please note: Ticket price covers attendance to the class only. Registrant must attend the class to receive the presentation kit and tools. See back page for our cancellation policy. Hands-on class

THURSDAY, MAY 8 | 6:30 - 8:30 PM


Offering a delicious alternative to your culinary repertoire, Korean food is delicious, hearty and satisfying. Culinary instructor Suzy Cui demonstrates a Korean-inspired meal in this fun-filled evening. On the menu: Meat Dumpling Soup Korean-Style; White Mushroom Salad with Green Onion Dressing; Pan-fried Beef Short Ribs with Sweet Soy Sauce and White Pepper; Glazed Korean Meatballs; and more.

THURSDAY, MAY 15 | 6:30 - 8:30 PM


Elevate your culinary repertoire and learn how to prepare a fantastic meal to wow friends and family at your Victoria Day celebrations as Chef Ahron Goldman, Vice President, Canadian Culinary Federation, shares his tips on making fun-to-eat, impressive and delicious dishes. On the menu: Duck Carnitas; Lobster Cobbler; Salmon with Hoisin Sauce; and French Toast with Cremeux and Vanilla Ice Cream.

THURSDAY, MAY 22 | 6:30 - 8:30 PM


Chef/co-owner Antonia Maceroni of La Zingara Trattoria helps bring the tastes, aromas and feeling of spring to life with fresh, celebratory dishes incorporating fresh herbs. On the menu: Pancakes alle Herbe (mini herb-flavoured pancakes served with a whipped yogurt sauce); Gnocchi Aromatica (squash gnocchi served with butter and sage sauce); Sogliola Arrotolata alle Erbe (sole rolled and stuffed with mixed herbs in Prosecco cream sauce) served with Sweet-and-Sour Baby Carrots and Wild Rice; and Terrine di Melone e Menta (watermelon and mint terrines)

FRIDAY, MAY 23 | 6:00 - 9:00 PM


Chef and culinary instructor Jennifer Hillis prepares a delicious spring meal that includes easy make-aheads for flawless entertaining. On the menu: Sweet Pea Crostini; Beet Salad with Goat's Cheese, Arugula and Walnuts; Grilled Vegetable Sandwich with Spicy Miso Aioli; Mustard and Panko-crusted Salmon with Tomato-Cherry Jam, Fresh 'Slaw and Grilled Truffle Polenta; and Lemon Ice Cream and Lavender Shortbread. Plus, one lucky participant will go home with a gift assortment of sweets, condiments and a kitchen gadget selected by Chef Hillis. Full-meal class/Featured chef

THURSDAY, MAY 29 | 6:30 - 8:30 PM


Chef Henry Furtado takes you on a journey that explores the influence that Cuban food has on Miami cuisine. On the menu: Black Bean Chili Soup; Avevos Habaneros (poached eggs in a sautéed spicy salsa) served with Chorizo; Bistec de Palomilla (pan-seared steak and onions); and Arroz con Leche (traditional rice pudding).


MONDAY, JUNE 2 | 6:30 - 8:30 PM


Executive Chef Rob Kelly of Beach Grove Golf & Country Club proves that fabulous foods, great company and a little pre-planning are the keys to entertaining success. On the menu: Warm Pistachio-crusted Goat's Cheese Salad; Cajun Beef Tips; Herb-crusted Lamb Lollipops; Coconut Sambal Shrimp; and Canadian Club Strawberries.

TUESDAY, JUNE 3 | 6:30 - 8:30 PM


Say "no" to the pizza delivery box and learn to impress with over-the-top home-made pizzas! Share in the fun and excitement as Executive Chef Joe Ciliberto of La Guardia Italian Pizzeria discusses how to make homemade dough while he prepares crowd-pleasing pizzas. On the menu: Pizza Bianco (béchamel, provolone, caramelized onions); Pizza Italiano (prosciutto, black olives, artichokes); Calzone Siciliano (Italian sausage, olives, onions); Veggie Calzone (eggplant, roasted peppers, tomato); and Nutella Pizza.

THURSDAY, JUNE 5 | 6:30 - 8:30 PM


Executive Chef Joe Ciliberto of La Guardia Italian Pizzeria presents exquisite dishes featuring a variety of delicious cheeses. On the menu: Individual Baked Brie with Apple Compote and Butter Puff Pastry; Wedge Salad with Buttermilk Blue Cheese Dressing; Stuffed Chicken with Applewood-smoked Cheddar and Spinach; and Ricotta Cheesecake with Balsamic Reduction.

THURSDAY, JUNE 12 | 6:30 - 8:30 PM


Get inspired to host an evening for family and friends as Chef Jennifer Hillis shares her recipes for a delicious make-ahead meal. On the menu: Portobello and Asparagus Salad; Lamb Burgers with Beet Relish; Grilled Chicken with Rhubarb Chutney; and Strawberry Sorbet with Citrus Pound Cake and Vanilla Mascarpone. Plus, one lucky registrant will go home with a gift assortment of sweets, condiments and a kitchen gadget selected by Chef Hillis. Featured chef

THURSDAY, JUNE 19 | 6:30 - 8:30 PM


Celebrate and welcome summer in style with Chef Henry Furtado as he presents garden delights, perfect for entertaining. On the menu: Roasted Red Pepper and Tomato-marinated Pork Tenderloin; Eggplant Meatballs; Green-Tomato Grilled Cheese Sandwiches; and Roasted Tomato Crème Brûlée.

TUESDAY, JUNE 24 | 6:30 - 8:30 PM


Executive Chef/owner Bianca Maria of Ciao Pasta Bar knows that pastas are a wonderful entertaining "go-to" and have universal appeal. Learn how to make stuffed pastas with accompanying sauces in this fun-filled and informative class. On the menu: Lean Turkey and Vegetable-stuffed Tortelloni; Four Cheese-stuffed Canelloni; and Sweet Cinnamon and Sugar Dessert Ravioli.

THURSDAY, JUNE 26 | 6:30 - 8:30 PM


Summer is here and it's time to relax and spend an evening with great foods, fine wines and friends! Executive Chef Chuck Koury of Lorelei's Bistro shares his expertise and prepares little edibles we all love to savour. On the menu: Seared Sea Scallops and Apple Cream; Smoked Diablo Shrimp; Blueberry Cheese Poppers; Bruschetta Lollipops; Bird's Nests (chicken, vegetables and cheese baked in shredded phyllo cups); Chorizo and Goat's Cheese-filled Jalape˝o; and Smoked Ham and Asparagus in Phyllo.

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 class(es).

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