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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.
august
Thursday, August 5 | 6:30 - 8:30 pm |
MALABAR FOOD ADVENTURE | $60
Add some spice to your repertoire with authentic Indian and Malabari dishes.
Presented by Chef Naveen Polapady, owner of Maroli Restaurant,
tonight’s menu includes Malabar Chicken; Shrimp Malabari; Chicken Biryani;
and Squid Thoran. |
Tuesday, August 10 | 6:30 - 8:30 pm |
ENTERTAINING ON THE GO |
$60
Hosting or attending a gathering outdoors is an easy way to enjoy friends,
fresh food and a beautiful summer’s day! This do-ahead menu, developed by
Chef Jonathan McDonough, includes seasonal ingredients and features Chunky
Salad dressed with Purple Blueberry Black Peppercorn Dressing; quick and
easy marinated Grilled Chicken Curry and Flank Steak; and a make-anywhere
Zabaglione. |
Tuesday, August 17 | 6:30 - 8:30 pm |
OUT OF MOROCCO | $50
Join Featured Chef Bouchra Sidali, from The Sultan’s Tent, for a
simple summer menu celebrating the exotic flavours of Morocco. Tonight’s
bold, earthy flavours are wonderfully exotic and definitely worth
discovering: Moroccan appetizers; Roasted Pepper Salad; Beet Salad; Lamb
Kebab Koutbane; Fennel Salad with Preserved Lemons; and Mint Tea with
Moroccan sweets.
• Chef Profile Class |
Tuesday, August 24 | 6:30 - 8:30 pm |
END OF SUMMER COCKTAIL PARTY | $60
Send summer off with a bang by throwing a cocktail party. Chef Jaimie Delson,
owner of JDelson complete catering, will guide you through simple and
practical, yet stylish, entertaining solutions that feature these warm
weather recipes: Portobello Skewers with Truffled Brie Cream; Citrus and
Tequila Gravlox on Whole Wheat Blinis with Caper Crème Fraîche; Smoked
Paprika-rubbed Duck Breast on Wonton Crisps with Tomato Chili Jam; Lobster
and Gruyère Grilled Cheese with Hickory Smoked Ketchup; and Roasted Chicken
and Papaya Quesadillas with Minted Salsa. |
September
Tuesday, September 7 | 6:30 – 8:30 PM |
BEST OF THE SOUTHWEST | $50
Kick back and relax with friends while enjoying this impressive Southwestern menu. Join Jeffrey Marshall, executive chef at George Weston Limited, and learn how to make authentic Shrimp Ceviche; Red Chili Hummus with Crisps; Roasted Pork Tenderloin with a Chile Mole Sauce, Green Rice, Jicama, and Carrot Slaw; and a Key Lime Tart. |
Tuesday, September 14
| 6:30 – 8:30 PM |
FRESH FROM AUSTRALIA | $50
Join Chef Jason Kirby for seasonal, local tastes based on his native Australian cuisine. Tonight’s food and wine “walkabout” features this fresh, authentic yet modern menu: Traditional Australian Dampa (bread); Whole Baby Trout; and Pavlova with White Chocolate Mascarpone Ice Cream. |
Tuesday, September 21 | 6:00 – 8:30 PM |
BASIC KNIFE SKILLS | $120
The chefs of Dining In Chez Vous will teach you safe and efficient techniques for slicing, dicing, and chopping with a range of recipes perfect for using your new skills: Green Salad served with Buttermilk Dressing; Wild Mushroom Risotto; and Strawberry Cheesecake in a martini glass. Included in the price of this class, you will receive a chef knife, paring knife, and honing steel (retail value $150) from Wüsthof-Trident’s Gourmet Series. Participants will be asked to sign a safety waiver and wear close-toed shoes. |
Tuesday, September 28 | 6:30 – 8:30 PM |
AN AFFAIR TO REMEMBER | $50
Tonight’s class promises excitement, style, entertainment and fun. Popular Toronto caterer Peter Graben will charm you with his sparkling personality and satiate your appetite with this sensational entertaining menu: Angel Hair Pasta with Thai Spiced Prawns; Roasted Goat Cheese and Tomato Galette; and Dessert Wine Poached Pears. |
OCTOBER
Tuesday, October 5 | 6:30 – 8:30 PM |
FAVOURITE THANKSGIVING TRADITIONS | $65
Whether this is your first or twentieth time hosting Thanksgiving dinner, Jane Rodmell, owner of All The Best Fine Foods, will help you spice up your next holiday menu. From the main course to dessert and drinks, including the turkey, stuffing, gravy, squash and pie, learn how to give your guests a meal of traditional fare by mixing time-honoured favourites with unexpected delights. |
Tuesday, October 12
| 6:30 – 8:30 PM |
MUSHROOM MADNESS | $50
Few foods are as evocative as earthy and elegant mushrooms. Join Chef Paula Bambrick for this mouth-watering mushroom- filled menu: Smoked Mushroom Soup with Crème Fraîche; Individual Wild Mushroom Strudel; Porcini-rubbed Beef Tenderloin with Mixed Mushroom Madeira Sauce; and Warm Mushroom Salad with Crispy Goat Cheese. |
Tuesday, October 19 | 6:00 – 9:00 PM |
GOURMET ENTERTAINING | $85
Go gourmet with Featured Chef Tony Cammalleri, executive sous-chef at Toronto’s Pusateri’s Fine Foods. Tonight’s menu features this delicious and memorable feast to share with family and friends: Quick and easy hors d’oeuvres; Winter Green Salad with Roasted Beets, Toasted Hazelnuts and Goat Cheese with a Vanilla Pear Vinaigrette; Smoked Almond and Herb-crusted Lamb Rack with Parmigiano Mash Potatoes and Sautéed Green Beans; and Apple Tarte Tatin with Salted Caramel Gelato. Tonight, one lucky participant will go home with a surprise compliments of Chef Cammalleri.
• Chef Profile Class |
Tuesday, October 26 | 6:00 – 8:30 PM |
LET’S MAKE DUMPLINGS | $75
Everybody loves Chinese dumplings. They are easier to make than you think and work as a great appetizer or side dish year round. Learn all about making dumplings with popular guest chef Brenda Kwong Hing. Tonight, you’ll prepare Traditional Pot Stickers; Shrimp Shao Mai; Chicken Dumplings for soup; and Chocolate Wontons. |
NOVEMBER
Tuesday, November 2
| 6:30 – 8:30 PM |
DELICIOUS CURRIES | $50
Join popular instructors Smita and Sanjeev Chandra to savour some of the best curries from different regions of India. Start with Rasam, a popular spicy tomato and lentil soup from south India. Move on to Lamb Roghan Josh (boneless pieces of lamb simmered in a tomato and ground almond sauce) from Kashmir; and Saag Paneer (cubes of cottage cheese cooked with spinach) from Punjab and served with a Rice Pilaf from Delhi. End the evening back in Canada with a slice of Mango Cheesecake for dessert. |
Tuesday, November 9 | 6:00 – 8:30 PM |
BEYOND BURRITOS | $75
Check out tonight’s class with Carlos Fuenmayor, chef and owner of Sabrosito. Tonight, you’ll explore the ingredients, flavours and textures of Latin cuisine as you prepare this vibrant menu of authentic street food: Colombian Chicken Empanadas with Salsa Criolla; Street-style Beef Skewers with Pineapple and Mint Mojo; Fresh Corn Cakes with local Queso Fresco, Basil and Extra Virgin Olive Oil; and Chocolate Chili Truffles with Guava and Rum. |
Tuesday, November 16 | 6:30 – 8:30 PM |
HOLIDAY COCKTAIL PARTY | $60
Tonight, Chef Tony Way, from Liaison College, will show you how to whip up an elegant holiday cocktail party spread. You’ll learn this creative version of classic recipes that are sure to remain mainstays in your holiday repertoire for years: Award-winning Shrimp Cocktail; Holiday Turkey Dinner Bites; Caesar Salad Bundles; and Mini Crab Cakes with Avocado and Roast Garlic Mousse. |
Tuesday, November 23 | 6:00 – 9:00 PM |
VIENNESE HOLIDAY CELEBRATION | $85
This evening, Chef Verner Hauer will share popular and delicious dishes of Vienna. You’ll learn his creative version of classic recipe that can be part of your entertaining repertoire this year. Enjoy Chicken Consommé with Semolina and Parsley Dumplings; Green Salad with Austrian Buttermilk Dressing; Roasted Duckling au Jus; Sweet and Sour Red Cabbage with Apples; Buttered Spaetzle; and Viennese Pudding with Brandied Plums surrounded by Mini Linzer-Raspberry Squares and Walnut-Vanilla Crescents. |
Tuesday, November 23 | 6:00 – 9:00 PM |
VIENNESE HOLIDAY CELEBRATION | $85
This evening, Chef Verner Hauer will share popular and delicious dishes of Vienna. You’ll learn his creative version of classic recipe that can be part of your entertaining repertoire this year. Enjoy Chicken Consommé with Semolina and Parsley Dumplings; Green Salad with Austrian Buttermilk Dressing; Roasted Duckling au Jus; Sweet and Sour Red Cabbage with Apples; Buttered Spaetzle; and Viennese Pudding with Brandied Plums surrounded by Mini Linzer-Raspberry Squares and Walnut-Vanilla Crescents. |
Tuesday, November 30 | 6:30 – 8:30 PM |
FESTIVE MOROCCAN MENU | $50
You’re in for a special treat this evening – Chef Bouchra Sidali, from The Sultan’s Tent, delights with this authentic Moroccan celebration menu consisting of a unique blend of spicy, savoury and sweet flavours: Dates with Almonds; Preserved Lemons; Lamb Tagine with Apricots; Mint Tea; and Fennel Salad with Preserved Lemons. |
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*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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