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DISCOVER COOKING CLASSES
 

LCBO Summerhill | 10 Scrivener Square, Toronto, Ontario
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 or older.

To ensure the safety of your learning environment please inform us of any food allergies you may have.


november


Tuesday, November 3 | 6:30 - 8:30 pm

FALL INSPIRATIONS | $60

Tony Cammalleri, executive sous chef at Pusteri’s Fine Foods, has put together this fabulous fall-inspired menu that makes the most of the season: Baked Apples with Roasted Vegetables, Goat Cheese and Pecans; Salad Greens with a Honey Balsamic Vinaigrette; Pork Loin with a Soy and Maple Glaze; Sautéed Greens and Sweet Potato Mash; and Pumpkin Chocolate Spice Cake with Vanilla Crème Fraîche.

Tuesday, November 10 | 6:00 - 8:30 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 Bill Lohman will teach you how to use premium knives to slice, dice, and chop in the safest and most efficient manner. You’ll help to create this outstanding, top quality menu: Butterflied Coconut-tempura Shrimp with a Julienne Jicama-carrot Slaw, Frisée and Fall Greens in Cucumber Cups with Champagne Vinaigrette, Rack of New Zealand Lamb with Israeli Couscous and Brunoise Vegetables and Individual Apple-caramel Tarts. Included in the price of this class, you will receive a Classic Series paring knife, serrated utility knife, Santoku knife, and 8-slot Cordura knife roll (approximate retail value $400) from Wüsthof-Trident. Other required utensils courtesy of iQ living (www.iQliving.com). Participants will be asked to sign a safety waiver and wear close-toed shoes.

Please note: Ticket price covers attendance to the class only. Registrant must attend the class to receive the knife set. See store for our cancellation policy.

Tuesday, November 17 | 6:30 - 8:30 pm

IDEAS THAT BITE WITH THE FOOD DUDES | $60

Join The Food Dudes and learn about their unique catering style. Tonight’s holiday-inspired and creative menu includes Pecan and Mint Brittle-crusted Ontario Rack of Lamb, Butternut Squash and Saffron Risotto with Fried Sage, and Carrot Chips. These updated recipes are sure to remain mainstays in your holiday repertoire for years.

Tuesday, November 24 | 6:00 - 9:00 pm

ELEGANT HOLIDAY COCKTAIL ENTERTAINING* | $85

Featured Chef Christopher Woods, of Christopher’s Gourmet Catering, will show you how to prepare an elegant holiday cocktail party spread: Asian Lobster and Shrimp Pot Stickers served in a dim sum spoon with Coconut Lemon Reduction, Stilton, Baby Leek and Cranberry Puff Pastry Tarts, Lemon Ginger Shrimp Rolls on bamboo skewers with a Sweet Thai Dipping Sauce, Green Seedless Grapes rolled in Gorgonzola Cheese and Toasted Candied Pecans, and Five Spice-seared Duck Breast with Balsamic-glazed Figs on Crostini.

Chef Profile Class

January


Tuesday, January 5 | 6:30 - 8:30 pm

THE BEST WINTER BUFFET PARTY | $60

Learn how to throw an awesome buffet dinner party. Join Jane Rodmell, owner of Toronto’s All The Best Fine Foods, for a seasonal dinner celebration that will include hints on how to keep it simple and lots of make-ahead ideas. Tonight’s menu includes these recipes from Jane’s newest cookbook All The Best recipes: Porcini Mushroom Straws; Teriyaki Chicken Maki Rolls; Roast Beef Tenderloin with Madeira Jus; Rosemary Potato Pavé; Winter Vegetable Medley; and Panna Cotta with Pomegranate and Dark Chocolate for dessert.

Tuesday, January 12 | 6:30 - 8:30 pm

Chocolate: Sweet and Savoury| $50

Discover how to add chocolate to both sweet and savoury dishes with Chef Paula Bambrick. Tonight’s menu includes Chocolatebraised Short Ribs; Chocolate-scented Chili; Grilled Chocolate Sandwich; Chocolate Sticky Toffee Pudding; and Chocolate Cherry Clafouti with White Chocolate Cream.

Tuesday, January 19 | 6:30 - 8:30 pm

WINTER, A BOUNTIFUL SEASON | $50

During the winter, it may seem like slim pickings in the produce section. But if you look a little closer, you'll find a cornucopia of winter fruit and vegetable choices. Tonight, Chefs Joanna Sable and Alana Maksymiw from 3square will teach you this bountiful winter menu: Squash and Amaretti Cookie Ravioli with a Sage Brown Butter Sauce; Creamy Squash Soup with Shaved Toscano Cheese and Crumbled Double-smoked Bacon; Winter Fruit Compote; and Baked Pears stuffed with Dried Fruit and Crumble Topping.

Tuesday, January 26 | 6:00 - 8:30 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 Bill Lohman will teach you how to slice, dice, and chop in the safest and most efficient manner with premium equipment to create this outstanding, top quality menu: Butterflied Coconut Tempura Shrimp with a Julienne Jicama-Carrot Slaw; Frisée and Fall Greens in Cucumber Cups with Champagne Vinaigrette; Rack of New Zealand Lamb with Israeli Couscous and Brunoise Vegetables; and Individual Apple Caramel Tarts. Included in the price of this class, you will receive from the Classic Series a Santoku knife, paring knife, serrated utility knife, and a Hemlock knife block (retail value $400) from Wüsthof-Trident. Other required utensils courtesy of iQ living (www.iQliving.com).

Participants will be asked to sign a safety waiver and wear close-toed shoes.

February


Tuesday, February 2 | 6:30 - 8:30 pm

FOOD FROM ACROSS THE LATIN WORLD | $60

Celebrate the tastes and textures of the Latin American world with Carlos Fuenmayor, chef and owner of Sabrosito. Tonight’s vibrant menu features Peruvian Striped Bass done ceviche-style; Venezuelan Fresh Corn Pancakes, Fresh Cheese and Red Onions; Spanish Roasted Vegetables and Garlic Bread; and Mexican Flank Steak marinated in Pasilla, Guajillo, Poblano Peppers, and served with Yucca and Sweet Tomato Salsa.

Tuesday, February 9 | 6:00 - 9:00 pm

ROMANTIC ITALIAN FEAST* | $85

Join Chef Gabriele Paganelli, executive chef of Toronto’s Romagna Mia Ristorante, for a feast devoted to romantic Italian winter fare. He’ll lead you in a diverse menu of regional favourites, including relatively simple dishes. You'll start with Grilled Buffalo Mozzarella wrapped in original Parma Prosciutto. On to the first course of Piacenza-style Ravioli filled with Ricotta and Swiss Chard set in a Butter-Sage Sauce topped with Parmigiano Reggiano flakes. Then enjoy a main course of Beef Scaloppini. For dessert, experience sumptuous Chocolate Salami.

Thursday, February 18 | 6:30 - 8:30 pm

TALK ABOUT CURRY | $50

Enjoy delicious warming curries prepared by cookbook authors Smita and Sanjeev Chandra and learn about the fascinating history and stories behind Indian cuisine. Sample Mung Dal Soup with Spinach and Vegetables topped with Naan Croutons; followed by Tilapia cooked in a Chili-spiked Coconut Tomato Sauce served with Basmati Rice with a soothing Yogurt Raita on the side; and Kadhai Paneer – cubes of Indian Cottage Cheese and Sautéed Sweet Peppers and Onions cooked in a Ginger Tomato Sauce, served with warm Naan Bread.

Tuesday, February 23 | 6:30 - 8:30 pm

THAI MAGIC WITH CHEF TIMOTHY MILES | $60

Explore the unique ingredients, simple techniques and occasionally fiery recipes of Thai food with Featured Chef Timothy Miles. Chef Miles will introduce the major ingredients in Thai cooking and the concept of balancing the cuisine’s five flavour groups with this exciting menu: Whole River Trout wrapped in Banana Leaves served with Sweet Fish Sauce and Shredded Banana Blossoms; Black Angus Rump marinated in Kecap Manis and barbecued over Coconut Husks and Peas; and Chicken brushed with Lemongrass, Black Pepper and Crushed Garlic. “Som Tum”, the famous Green Papaya Salad and White Coconut Sticky Rice will accompany the meal. Tonight, one lucky participant will go home with a culinary surprise, compliments of Chef Miles.

Chef Profile Class

March


Tuesday, March 2 | 6:00 - 9:00 pm

EARLY SPRING DINNER PARTY* | $85

Tonight’s class will focus on preparing and presenting a sensational early spring meal along with tips and tricks to make entertaining easy. Tony Cammalleri, executive sous chef at Pusateri’s Fine Foods, will delight your taste buds with this seasonally-inspired menu: Mixed Green Salad with Roasted Beets, Toasted Hazelnuts and Goat Cheese with a Champagne Vinaigrette; Pan-seared Halibut stuffed with a Blue Crab Panko Crust on Sautéed Greens and Warm Horseradish Potato Salad; and Apple Berry Crumble with Chantilly Whipped Cream.

Tuesday, March 9 | 6:30 - 8:30 pm

FISH LOVERS UNITE | $60

Join Chef Jonathan McDonough for a menu that highlights the variety, versatility, and simplicity of seafood. You’ll discover the tricks for spectacular presentation, including Chef Jono’s “Braided Salmon” with Red Pepper Rouille; then how to buy and de-bone Black Cod and serve with a Sesame Seed Crust and Miso Sauce. Finally, learn how to make the ultimate, and healthy Fish and Chips using Panko-crusted Halibut.

Tuesday, March 16 | 6:30 - 8:30 pm

TASTE OF SANTA FE | $50

Warm your soul with the fiery food of the Southwest. Join Chef Verner Hauer, of Tradewinds Casual Gourmet, for this exciting evening as prepares his contemporary interpretation of this fascinating, history-filled cuisine: Light Red Posole Soup with Hominy Corn and Chicken; Salad of Romaine and Avocado; Pork Loin with a classic mild New Mexico Chili Sauce served over Soft Cheese Polenta; and Canyon Road Pumpkin Pudding with Toffee Pine Nuts.

Tuesday, March 23 | 6:30 - 8:30 pm

HANDS-ON EASTERN INFLUENCE (Hands-On Class) | $75

Join Chef Brenda Kwong Hing tonight and create this Asianinfluenced exotic dinner featuring the flavours of lemongrass, fish sauce, and chilies. You’ll prepare and enjoy Crab Croquettes with Grapefruit Salad in Thai Dressing; Mo Fo Tofu; Jasmine Rice with Carrot Relish; and Mango and Candied Ginger Crème Brûlée.

Tuesday, March 30 | 6:30 - 8:30 pm

PIEMONTE REGIONAL ITALIAN MENU| $50

Spend the evening with Jeffrey Marshall, executive chef of George Weston Limited, and his sous chef Michele Vig and enjoy this authentic menu from Italy’s Piemonte region: Bresaola with Pepper, Lemon and Olive Oil; Risotto with Northern Mountain Cheeses; Arugula with Pepper, Lemon and Olive Oil; and Orange and Olive Oil Cake.

*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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