LCBO Summerhill | 10 Scrivener Square,
M4W 3Y9 | 416 922-0403
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.
TUESDAY, MAY 7 | 6:00 – 9:00 PM
MOTHER’S DAY DINNER – $85
Chef Paula Bambrick celebrates mom with a special family-friendly, yet
sophisticated dinner. On the menu: Wild Mushroom Crostini; Roasted Lemon
Chicken Breasts; New Potatoes with Peas and Mint; Roasted Balsamic
Asparagus; and a Rhubarb Ginger Tart with Strawberry Sauce.
TUESDAY, MAY 14 | 6:00 – 8:30 PM
ADVANCED KNIFE SKILLS – $160
Get your cooking skills in shape in this interactive class with the chefs of
Dining In Chez Vous. You’ll learn how to de-bone a chicken, fillet a fish and
prepare wonderful dishes using your new knife skills. On the menu: Sicilian
Fennel and Orange Salad with Chicken, Red Onion and Mint; Roasted Salmon
with Creamy Dill Sauce; and Dessert Pizza. Participants will also receive a
complimentary boning knife, filleting knife and knife block (retail value:
over $200) from Wüsthof-Trident’s Gourmet Series.
Please note: Participants will be asked to sign a safety waiver and wear closed-toe shoes.
Ticket price covers attendance to the class only. Registrant must attend the class to receive the
knife set. See back page for our cancellation policy.
THURSDAY, MAY 23 | 6:30 – 8:30 PM
ENTERTAINING WITH HORS D’OEUVRES – $60
Jane Rodmell, owner of Rosedale’s All the Best Fine Foods, and her
Executive Chef Nicole Rumball prepare a mouth-watering selection of stylish
hors d’oeuvres that will come in handy for a variety of spring occasions. On
the menu: Chicken Mousse with Pickled Vegetables; Smoked Trout Canapés;
Grilled Vegetable Bundles; Lemonscented Buffalo Mozzarella with Pea
Purée; and Chèvre Olive Tartlets.
TUESDAY, MAY 28 | 6:30 – 8:30 PM
ANCIENT GRAINS AND COCKTAILS – $60
Daily Apple’s Lesley Stoyan and Sandra Latcham showcase some of the lesserknown
grain varieties and teach you how to make some delicious and hearty
creations to pair with your favourite beverages. On the menu: a vodka
cocktail paired with Handmade Ancient Grain Flatbread topped with Wheat
Berry Tapenade; wheat beer paired with Caramelized Crispy Quinoa Sliders
with Garlic Mushrooms, Spring Greens and Niagara Gold Cheese; and bourbon
paired with Sour Cherry Spelt Scones with Bitter Caramel and Sweet Cream.
TUESDAY, JUNE 4 | 6:30 – 8:30 PM
ALL ABOUT PAELLA – $60
Chef José Arato of Toronto’s Pimentón shares all there is to know about Spain’s
most popular dish: paella. Learn the proper cooking technique, the right
ingredients and great presentation ideas. On the menu: Catalan Eggplant and
Pepper Salad; Chicken and Seafood Paella; and Ice Cream Turrón made
with Nougat Candy. Plus, one lucky participant will receive a bottle of
Bodegas Roda premium-quality olive oil, compliments of Chef Arato.
- Featured Chef
TUESDAY, JUNE 11 | 6:30 – 8:30 PM
SPRING TREATS WITH NADÈGE – $60
Get your cooking skills in shape in this interactive class with the chefs of
Meet Executive Chef Nadège Nourian, owner of Nadège Patisserie, Toronto,
as she presents beautifully delicious French pastries. On the menu: Lemon Macarons with Lemon Cream; Summer Crush Verrine (fresh berries, lime
mousse, granité basil and strawberries layered artfully in an elegant glass); and
Tarte Fraîcheur (seasonal fresh fruit tart).
TUESDAY, JUNE 18 | 6:30 – 8:30 PM
MOROCCAN TRADITIONS – $60
Treat yourself to the aromas and exotic flavours of Moroccan cuisine as Chef
Erik Kekes-Marshall of The Sultan’s Tent, Toronto, prepares this simple and
traditional, yet enchanting meal. On the menu: Beet Salad; Chicken B’Stilla
with Almonds; Orange and Date Sweet Endings; and Traditional Moroccan
TUESDAY, JUNE 25 | 6:00 – 9:00 PM
LOCAL LATINO – $85
Chef Carlos Fuenmayor, owner of Toronto’s Sabrosito, showcases local flavours along with the traditions of popular Latin cuisines. On the menu:
Sopa de Pescado (Mexican-style fish soup); Tortillas, Queso y Salsa Roja
(Honduran fresh tortillas, local fresh cheese and spicy red sauce); Tortilla
Española (Spanish-style potato and onion tortilla); Pollo con Salsa de
Tomatillo y Chipotle (Mexican roasted chicken tomatillo with chipotle sauce
and rice); and Docinhos de Amendoim (Brazilian sweet peanut croquettes).
TUESDAY, JULY 9 | 6:30 – 8:30 PM
“SUMMER’S HERE” COCKTAIL PARTY – $60
Chef Brenda Kwong Hing, owner of Delicious! Catering, Toronto, creates a fresh selection of hors d’oeuvres to celebrate the start of summer with friends and family. On the menu: Smoked Salmon with Vodka Cream on Roasted Baby Potatoes; Happy Shrimp: large, plump shrimp cooked, then tossed in a Delicious! Bloody Mary sauce; Carrot Beef “Sushi”:
a take on California Rolls (using carrots as nori) filled with succulent sirloin in a fresh herb sauce; and Strawberry Tiramisu using fresh Ontario strawberries.
TUESDAY, JULY 16 | 6:30 – 8:30 PM
ISLAND CREATIONS – $60
Chef Matthias Laurin, co-owner of Le Ti Colibri restaurant, Toronto, escapes to the French Caribbean with dishes that deliver full-on freshness and taste. On the menu: Salt Fish Fritters (accras de morue); Spicy Shrimp Filo (aumonière de crevettes); Avocado Dip (féroce d'avocat); and Coconut Flan (flan au noix de coco).
TUESDAY, JULY 23 | 6:30 – 8:30 PM
HEY! RUSTIC ITALIAN – $60
Learn to make a meal of rustic Italian summer-favourite dishes that everyone can enjoy. Rodney Bowers, owner of Hey! restaurant, Toronto, promises a fabulous night of cooking and eating as he showcases the distinctive flavours and techniques of this popular cuisine. On the menu: Chicken Liver Parfait with Macerated Cherries; Kale Caesar Salad with Five-Minute Egg and Parmesan Vinaigrette; Cornish Hen
with Thirty Spices, Cracked Olives and Preserved Lemons; and Summer Fruit Trifle.
TUESDAY, JULY 30 | 6:30 – 8:30 PM
PAN-CANADIAN GOURMET – $60
Chef Matthew Kennedy showcases the flavours and traditions of regional Canadian specialties with delicious and diverse dishes. On the menu: British Columbia – Wild-caught Sesame-crusted Albacore Tuna with Watercress, Gala Apple and Radish Salad; Ontario – Grilled AAA Beef Strip Loin with Roasted New Potatoes, Charred Corn, Green Beans and Tomatoes; and Newfoundland – Classic East Coast Blueberry Cobbler with Homemade Vanilla Ice Cream.
THURSDAY, AUGUST 8 | 6:30 – 8:30 PM
BACKYARD BEER BASH – $60
There’s nothing better than a cold beer on a hot day, and beer pairs perfectly with a diverse array of dishes. Chef Lesley Stoyan and the chefs of Daily Apple, Toronto, highlight the flavours of craft beer and how to match them with seasonal fare. On the menu: Strawberry and Arugula Salad with Roasted Hazelnut Dressing and Ontario Chèvre (matched with wheat beer); Hot and Spicy Bean Dip with Creamy Tomatillo and Crispy Corn Chips (matched with lager); and Panko-crusted Asparagus Spears with Sesame-Miso Dipping Sauce (matched with Pilsner).
TUESDAY, AUGUST 13 | 6:30 – 8:30 PM
LATIN ADVENTURE – $60
Chef Carlos Fuenmayor, owner of Sabrosito, Toronto, takes you on a Latin adventure, treating you to the very best of South American cuisine. On the menu: Avocado, Cucumber and Mint Soup; Sweet Chilies with Grilled Queso Fresco (fresh cheese) and Fresh-made Tortillas; Thyme and Achiote-marinated Local Pork Tenderloin with Corn Salsa; and Fresh Ontario Summer Fruit with Crema La Vaquita.
TUESDAY, AUGUST 20 | 6:30 – 8:30 PM
TOP CHEF: CARL HEINRICH – $60
Not only is he a Top Chef Canada winner, but Executive Chef Carl Heinrich is also co-owner of the acclaimed Richmond Station restaurant in Toronto. Committed to premium ingredients and simple, sophisticated techniques, he prepares fresh, local fare that exemplifies just that. On the menu: Duck Terrine with Pickles, Mustard and Sourdough Baguette; Wild Boar Ragù with Handmade Orecchiette; and Lemon Posset (pudding) with Preserved Rhubarb. Plus, one lucky participant will receive a prix-fixe lunch for two at Richmond Station compliments of Chef Heinrich.
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
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