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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.
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 |
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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. |
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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 |
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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. |
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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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