Taste Experıence

Transcription

Taste Experıence

Taste
Experıence
LCBO’s Guide to Hands-on Learning
SPRING 2015
Greater Toronto Area
W I N E A PPRECI AT ION • T U T ORED TA S T I NG S • C OOK I NG CL A S SE S • L IF E & S T Y L E
Spring
Taste
Experıence
LCBO’s Guide to Hands-on Learning
After a long, cold winter, spring
has finally arrived! Embrace the season with one
– or more – of our exciting and informative
classes. Brush up on wine and beer basics, learn
how to mix on-trend cocktails or get cooking
with tempting menus that whip up everything
from spring veggies to sumptuous desserts.
Make this spring a memorable one – find your
perfect class, sign up early and try something new.
Wine Appreciation
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Tutored Tastings
LCBO BAYVIEW VILLAGE
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LCBO MILLCROFT CENTRE
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LCBO SUMMERHILL
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Cooking Classes
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LCBO SUMMERHILL
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Life & Style Events
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LCBO SUMMERHILL
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To purchase your tickets, please register in person at
the Customer Service Desk at the desired location.
An Introduction to
Wine Appreciation
(Four-week Course) – $100
White Wines Wow
Cultivate a new relationship with white wine.
Sip and savour during a step-by-step tasting of
eight white wines that will broaden your wine
vocabulary and reveal the fascinating complexities
of classic whites.
Revealing Reds
Learn winemaking 101 and enhance your
understanding of wine. Your palate will be
developed by tasting eight classic reds.
Bring on the Bubbles
Not all sparkling wines are Champagne with
a capital “C.” Taste styles from all over the world
and learn how winemakers get those bubbles
in the bottle.
Fortified Finesse
Wine
Appreciation
Forget the notion that wine knowledge is lots of technical terms and lofty descriptions.
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The LCBO’s Wine Appreciation series dispels the myth with a fun approach to the constantly evolving world
of wine. An expert Product Consultant will highlight all aspects of winemaking and food pairings (even
for tricky dishes like chocolate desserts!), plus give you the inside scoop on wine-producing countries, regions
and grape varieties. All this in your choice of three four-week sessions: Introduction to Wine Appreciation,
Wines of the Old World and Wines of the New World.
Are all sherries sweet? Does all Port come from
Portugal? Why do they put herbs in vermouth?
Discover these answers and more…
Includes a food-matching segment.
Wines of the New World
(Four-week Course) – $130
Australia: What’s Up Down Under
Australia knows what wine consumers want.
Find out why Shiraz and other Aussie wines are
becoming such a presence at our dinner tables.
California: Window on the West
Explore the wine regions of California, develop
your tasting approach and get the latest
on West Coast wines in the world market.
Spotlight: South America
Experience the unique tastes of Chile and Argentina while
expanding your knowledge of wines made at the foot of
the Andes.
Canada: Here at Home
Get acquainted with Canadian winemaking and the creation
of the Vintners Quality Alliance (VQA) as you sample worldclass wines from Ontario and British Columbia.
Wines of the Old World
(Four-week course) – $130
Vive la France!
While uncovering French wine appellations and regions,
learn why the world looks to France as the benchmark for
fine wines.
Ciao Italia!
From the top of the boot to its toe, there isn’t a region in Italy
that doesn’t grow grapes for wine. Taste the quality and
romance of wines from Piedmont, Tuscany, Sicily and more.
Say “Si” to Spain
Hot temperatures, dry climate and more grape-growing
acreage than any other country in the world! Explore Spain’s
traditions, innovations and Tempranillo and Palomino
grapes (which easily challenge Cabernet and Chardonnay).
Journey to Germany
You might think Germany is too cold to grow quality wine
grapes. Think again! Discover how German winemakers
face this challenge, and get familiar with their wine labels
and unique quality grading system.
when
where
An Introduction to Wine Appreciation
WEDNESDAYS, APRIL 1, 8, 15, 22 6:00 – 8:00 PM
WEDNESDAYS, APRIL 8, 15, 22, 29 6:30 – 8:30 PM
LCBO SUMMERHILL
SESSION 1:
TUESDAY, APRIL 7;
MONDAYS, APRIL 13, 20, 27
SESSION 2:
WEDNESDAYS, APRIL 8, 15, 22, 29
6:30 – 8:30 PM
6:30 – 8:30 PM
Wines of the Old World
WEDNESDAYS, MAY 6, 13, 20, 27
6:00 – 8:00 PM
WEDNESDAYS, MAY 6, 13, 20, 27
6:30 – 8:30 PM
LCBO SUMMERHILL
MONDAYS, MAY 4, 11;
TUESDAY, MAY 19 & MONDAY, MAY 25
6:30 – 8:30 PM
Wines of the New World
WEDNESDAYS, JUNE 3, 10, 17, 24 6:00 – 8:00 PM
WEDNESDAYS, JUNE 3, 10, 17, 24
6:30 – 8:30 PM
LCBO SUMMERHILL
MONDAYS, JUNE 1, 8, 15, 22
6:30 – 8:30 PM
Tutored
Tastings
ADVANCED SINGLE MALTS – $90
TUESDAY, APRIL 7
6:30 – 8:00 PM
From the Islands to the Highlands, each
region has its own colour, bouquet,
flavour and texture. Tonight you will sample
some of Scotland’s finest whisky
offerings to the world. Sign up early as this
very popular class normally sells out.
Vintages hosts a range of events, from
winemaker’s dinners to walk-around
tastings. Visit vintages.com/events to
see what’s on.
Why not rely on a pro?
Our Tutored Tastings let you do just that
as one of our expert Product Consultants
reveals a whole new approach to tasting
in lively and engaging seminars.
BIG, BOLD ITALIAN REDS &
REGIONAL CHEESES – $75
TUESDAY, APRIL 21
6:30 – 8:00 PM
From Barolo to Amarone, discover big,
bold Italian reds in a comparative tasting
and see what makes them so cherished.
This premium tasting promises to be both
memorable and informative and is a must
for lovers of full-bodied reds. To enhance
this tasting we will match fine cheeses
from the regions to delight your taste buds.
see what’s on.
WINES OF SOUTH AMERICA – $30
TUESDAY, APRIL 28
7:00 – 8:00 PM
Wine enthusiasts around the world are
turning to the wines of this continent
for value, variety and quality. Join us this
evening as we discover the wonderful
wines of South America.
LOOKING THROUGH “ROSÉ”
COLOURED GLASSES – $40
TUESDAY, MAY 5
6:30 – 8:00 PM
Rosés are the hottest story in wine. Versatile
and flavourful, they make great food
partners and refreshing sunny weather
sippers. An expert Product Consultant
presents a selection of classic rosés and
their trend setting innovative cousins
from around the world.
DESIGNER COCKTAILS: SIMPLE &
DELICIOUS – $50
TUESDAY, JUNE 2
6:30 – 8:00 PM
Discover the latest cocktails and martinis
for inspired and delicious entertaining
ideas. An expert Product Consultant will
demonstrate how to create exciting and
delightful drinks that are sure to impress
your friends and make your summer
event a success.
*
AROMATIC WHITES – $30 TUESDAY, MAY 26
7:00 – 8:00 PM
Taste and compare the exotic aromas
of grape varieties such as Muscat,
Gewürztraminer and Riesling. These
distinctively perfumed wines are
perfect as sipping wines or when matched
with savoury entrées and desserts.
Discover how these versatile wines will
suit any occasion.
CHAMPAGNE &
SPARKLING WINE – $70
Perfect
Pairings
TUESDAY, JUNE 16
6:30 – 8:00 PM
Tantalize your taste buds! Join us as we
experience the wide range and versatility
of sparkling wines. There’s a bubbly for
every occasion. Discover how to incorporate
this wonderful wine into your everyday
menus. To complement tonight’s line up, we
will be serving an array of fresh appetizers
to match this fun libation.
see what’s on.
Perfect
Pairings
lift here for when & where
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Matching food with drink shouldn’t
be a mystery. Sip and sample in our
highly informative Perfect Pairings
seminars, and learn how easy
it is to complement menus with
wines, spirits and beers.
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*
WINE & SPICE – $35
Perfect
Pairings
*
CINCO DE MAYO: TEQUILA,
TACOS & TAQUITOS – $40
MONDAY, APRIL 13
6:30 – 8:00 PM
Sometimes it’s very difficult to decide
which wines will go best with a great deal
of spice and heat. Tonight an expert
Product Consultant will lead us through a
tasting of wines that complement intense
complex flavours and aromas, like those
found in curries and the sweet heat of
Thai-style dishes.
Vintages SNEAK PEAK – $25
FRIDAY, APRIL 17
7:00 – 8:00 PM
Join us for a fun night sampling some of
the newest wines released through
Vintages this weekend. Learn what the
newest trends are in wine and what
gems to look forward to in future releases.
LCBO SUMMERHILL
Perfect
Pairings
TUESDAY, MAY 5
6:30 – 8:00 PM
Tonight, we’ll be celebrating the versatile
spirit hailing from the city of Tequila,
Mexico. Made from distilled agave, it has
evolved from Aztec legends into the
traditional tequilas we know today. Expert
Product Consultant Michael Ivanchuk
will take us on a tour of matching different
styles of this historical beverage with
different foods.
*
CHOCOLATE & WINE – $35
Perfect
Pairings
tastings. Visit vintages.com/events to see
what’s on.
FRIDAY, MAY 15
6:30 – 8:00 PM
The ultimate treat! An expert Product
Consultant will lead a tasting revolving
around the best wine and chocolate
matches. Sweet wines aren’t always the
best choice and there are lots of other
decadent options we’ll explore tonight.
*
INTRODUCTION TO
SINGLE MALT – $50
MONDAY, APRIL 20
7:00 – 8:00 PM
From the Islands to the Highlands, each
Scottish region has its own colour, bouquet,
flavour and texture. Sample some of
Scotland’s finest single malts and discover
the diversity they offer.
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VEGAN WINES/VEGAN FOOD – $35
Perfect
Pairings
FRIDAY, MAY 29
6:30 – 8:00 PM
There are many vegan-friendly wines
available to choose from and tonight
we are going to do a tasting of popular
vegan treats and eco-friendly wines.
SNEAK PEAK INTO Vintages – $25
FRIDAY, JUNE 5
7:00 – 8:00 PM
Join us for a fun night sampling some of
the newest wines released through
Vintages this weekend. Learn what the
newest trends are in wine and what
gems to look forward to in future releases.
what’s on.
OUTDOOR & COTTAGE WINES – $25
MONDAY, JUNE 8
7:00 – 8:00 PM
Concerned about glass shattering in the
wrong place or time? There are alternative
choices to big glass bottles. Tonight, we
explore some great value wines that are
perfect for the cottage or out on the patio.
*
SPARKLING WINE:
THE PERFECT FOOD MATCH – $40
Perfect
Pairings
MONDAY, JUNE 15
6:30 – 8:00 PM
There aren’t many things that match food
as well as sparkling wines. No matter what
you are creating, a complex dinner or
simple pub grub, you can match a
sparkling wine with it. Tonight you’ll have
an opportunity to experiment and decide
your favourite match.
EXPERIENCE VENETO – $45
THURSDAY, APRIL 16
7:00 – 8:30 PM
At one time or another we have most likely
tried a wine produced in Veneto as 20%
of all the wines made in Italy originate here.
It is probably Italy’s most reliable area
for consistency, and everyone has heard
of Soave, Valpolicella and the renowned
Amarone wine which is made in the scenic
hills of Valpolicella.
WHISKY FROM AROUND
THE WORLD – $60
THURSDAY, APRIL 23
7:00 – 8:30 PM
Explore and taste the character of spirits
made from malted barley, rye and
corn, while discovering the similarities and
celebrating the differences of whiskies
from around the world like Scottish, Canadian,
Irish, American and a couple more surprises!
GREAT WINES, GREAT VINTAGE
& GREAT VALUE! – $30
THURSDAY, APRIL 23
7:00 – 8:00 PM
Balance the budget! Discover all that
wallet-friendly wines have to offer.
An expert Product Consultant will surprise
you with an unexpected selection of
quality wines, all under $30.
what’s on.
ITALY’S WINES & CHEESES – $45
THURSDAY, APRIL 30
7:00 – 8:30 PM
For the gourmand: this evening an expert
Product Consultant will help you discover
the diversity of Italian wines and some of
the best matches for Italian cheeses. This
class is very popular and fills up fast, so
don’t delay!
GREAT WINES, GREAT
VINTAGE & GREAT VALUE! – $30
THURSDAY, MAY 14
7:00 – 8:00 PM
Balance the budget! Discover all that
wallet-friendly wines have to offer.
An expert Product Consultant will surprise
you with an unexpected selection of
quality wines, all under $30.
NEW ZEALAND WINES
PAIRED WITH FOOD – $40
WEDNESDAY, MAY 6
7:00 – 8:30 PM
New Zealand is an exciting part of the
new world. Tonight we discover some of
the latest wines from our Vintages release
and showcase their unique and distinct
flavours that are a great match when
paired with food.
AUSTRALIA’S FIRST
WINE FAMILIES – $35
WEDNESDAY, MAY 20
7:00 – 8:00 PM
Australia has charmed the world with its
plush, fruit-driven red wines and flavourful
whites. Tonight’s program will feature an
entourage of the latest releases, including
bold, flavourful reds like Cabernet Sauvignon
and Shiraz, and crisp and enjoyable whites
such as Chardonnay or Riesling. These
food-friendly wines are wonderful with
an array of dishes from the barbecue to
Asian cuisine.
NEXT GEN. GERMANY – $30
THURSDAY, MAY 7
7:00 – 8:00 PM
This evening we feature the newest style
of wines from Germany. Perfectly light and
not always sweet, the wines of Germany
have an exciting range of flavours and great
food versatility. Discover the diversity of
styles that German wine regions offer, from
the extra-dry to the wonderfully sweet.
MAINLAND MALTS – $60
WEDNESDAY, MAY 13
7:00 – 8:30 PM
Tonight we take a tour of crowd-pleasing
malts from the Scottish mainland
encompassing the Highlands and Speyside.
Showcasing the classic traits of spice,
stewed fruit and hints of peat, this class will
appeal to the novice who is interested in
deciding which style suits them and to the
connoisseur who wants to sample
some classics.
AN INTRODUCTION
TO WHITE WINES – $30
WEDNESDAY, MAY 27
7:00 – 8:00 PM
Discover the styles of white wines
available, the producing regions
and appropriate food pairing ideas in
this introductory class. First things
first: why is white wine not white at all,
but yellow, golden or straw-like in
colour? Its colour can be derived from
an assortment of grape varietals, and
this evening we will demystify questions
like these.
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LCBO SUMMERHILL
WINE & CHEESE – $45
THURSDAY, MAY 28
7:00 – 8:30 PM
Think outside the simple wine and cheese
box. Discover some inspired fine wine
and regional cheese matches, learn simple
strategies for flawless pairings and
explore some interesting cheeses you likely
haven’t tried before from around the world.
THE VERSATILE WINES OF
SOUTHERN RHÔNE – $40
WEDNESDAY, JUNE 3
7:00 – 8:00 PM
Côtes du Rhône is south-east France’s
warmer, richer, spicier answer to the
drier styles of Bordeaux. Perhaps it is the
alcohol that makes these southern
Rhône reds so easy to appreciate. Perhaps
it is the openly fruity character of the
Grenache grape, which dominates here.
Whatever the reason, discover these
sought-after wines from Châteauneufdu-Pape and Gigondas or the lovely
rosés from Tavel.
PINOT NOIRS OF
THE NEW WORLD – $40
THURSDAY, JUNE 4
7:00 – 8:30 PM
From California to Australia, from Canada
to New Zealand, Pinot Noir has finally
made a home for itself outside Burgundy.
This evening we experience some lovely
examples of Pinot Noir from the new world
with some classic food pairings.
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CLASSIC REDS FROM
AROUND THE WORLD – $30
WEDNESDAY, JUNE 10
7:00 – 8:00 PM
Let’s get ready for summer and barbecue
season! Come join us as we taste a
selection of red varietals including Cabernet,
Merlot and Shiraz. This is your chance to
explore the characteristics and subtleties
and gain a better understanding of their
unique characteristics and styles.
CALIFORNIA’S WHITES AND REDS
WITH CLASSIC FARE – $40
WEDNESDAY, JUNE 24
7:00 – 8:30 PM
California produces well-known red and white
wines, such as Chardonnay, Sauvignon
Blanc, Cabernet and Zinfandel. Its geographic
location along the Pacific coast is the
idyllic climate for these wonderful and flavourful
wines –sample and savour some tonight.
GIN: ITS ORIGINS & VARIETIES – $40
THURSDAY, JUNE 11
7:00 – 8:00 PM
Gin is not just a Martini, Tom Collins or
mixed with tonic but a wider range of styles
and flavours. Sample and learn about
those from the UK, the US and our own
contributions to high-quality and unique
gins. You will become more knowledgeable
on the taste and how to serve gin
when entertaining.
SOUTH OF FRANCE
MEETS AUSTRALIA:
SYRAH VS. SHIRAZ – $30
THURSDAY, JUNE 25
7:00 – 8:00 PM
Sample the many expressions of Syrah and
Shiraz in a blind tasting. An expert Product
Consultant will explore the similarities and
differences between some of the finest
examples, from its origins in the south of
France to its new home in Australia. See
how keen your senses are!
SPARKLING WINES – $35
WEDNESDAY, JUNE 17
7:00 – 8:00 PM
Do you love bubbly? Tonight’s tasting will
take you on a tour of a variety of sparkling
wines, such as Prosecco, Cava and
Cremant to name a few. Learn about the
grape varieties, as well as the different
styles of sparklers from around the world
and how they range in complexity.
ITALIAN WHITE WINES – $30
THURSDAY, JUNE 18
7:00 – 8:00 PM
With grape varieties such as Pinot Grigio,
Verdicchio, Vernaccia and Garganega to
name a few, discover the quality and variety
of Italian white wines. Taste some classic
examples and modern expressions of these
wines just in time for the summer season!
DISCOVER MERLOT – $30
MONDAY, JUNE 29
7:00 – 8:00 PM
One of the most beloved grape varietals,
Merlot is still gaining popularity worldwide.
This evening we will sample a range of
Merlot-based wines in a blind tasting as we
discover the different characteristics
that are notable from various regions of
the world.
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Cooking
Classes
LCBO Cooking Classes let you get creative as
you learn how to prepare some of your favourite menu items.
Classes include a small food sample of each prepared recipe
paired with a complementary wine, spirit or beer
chosen by our expert Product Consultants.
JIM COMISHEN:
CRAZY FOR CAJUN – $60
THURSDAY, APRIL 9
6:00 – 8:00 PM
The legend of Cajun continues as Chef Jim
Comishen brings more Louisiana classics
to the table. On the menu: Baby Shrimp and
Scallop Parfait scented with Fresh Cilantro
and Lime; Sausage and Shrimp Gumbo spiced
just right and brimming with Okra and
Bourbon Street Chicken with Wild Mushrooms
served on a heap of Sweet Potato Mash.
JEFFREY MARSHALL’S
SPRING DINNER – $60
MONDAY, APRIL 13
6:00 – 8:00 PM
George Weston Limited Executive Chef
Jeffrey Marshall celebrates spring using
the best ingredients of the season to
deliver fresh, delicious flavours. On the
menu: Pea and Spring Onion Soup
with Mint; Warm Asiago and Thyme Biscuits;
Parmesan-crusted Chicken Breasts
with Sliced Tomatoes and Aged Balsamic
accompanied by Cold Soba Noodles,
Snipped Chives and Oven-roasted Asparagus;
and Orange Shortbread Crunch Creams
with Warm Rhubarb.
HANDS-ON BASIC
KNIFE SKILLS – $145
THURSDAY, APRIL 16
6:00 – 8:30 PM
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. On the menu: Cold Spring
Rolls with Mango; Thai Green Curry with
Vegetables; and Asian Fruit Salad with
Papaya Mint Sauce. Plus, each registrant
will also receive a paring knife, chef’s knife
and honing steel (retail value: $165)
courtesy of Wüsthof-Trident.
Hands-on class
Please note: Registrants will be asked to sign
a safety waiver and wear close-toed 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.
CRAZY FOR CURRY! – $60
MONDAY, APRIL 20
6:00 – 8:00 PM
Cookbook authors and food historians
Smita and Sanjeev Chandra take you on a
curry journey that will tingle your taste
buds! On the menu: Samosas filled with
Spring Vegetables; Paneer served with
Homemade Sweet, Sour and Spicy Mango
Chutney; Lamb Curry served with Baby
Potatoes, Basmati Rice and Naan; Saag
Paneer (cubes of Indian cottage cheese
simmered with puréed spinach) and Dal.
Enjoy the food and be drawn into the
history of curry as narrated by Sanjeev.
HANDS-ON MODERN DIM SUM – $75
MONDAY, APRIL 27
6:00 – 8:30 PM
Dim sum, which means “touch your heart,”
is a wonderful way to gather with family
and friends, drink tea, nibble on delicious
savoury treats and catch up. Chef Brenda
Kwong Hing shows you how to prepare
classic dim sun with a modern twist.
On the menu: Hoisin Chicken Bao; Shrimp
Toasts; Sweet Pea Shao Mai; and Crab
and Leek Wontons.
Hands-on class
MATTHEW KENNEDY:
SOUS-VIDE SPECIAL – $70
THURSDAY, APRIL 30
6:00 – 8:00 PM
Chef and sous-vide expert Matthew Kennedy
shows you how to bring the sous-vide
technique to your own kitchen. Learn how
to get flavours and textures out of food
that you never thought were possible, and
discover the ins and outs of vacuumpacked food cooked under water. On the
menu: Steam Buns with 36-hour Pork
Belly, Pickled Cucumber and Spring Onions;
Sous-Vide Atlantic Salmon Fillet with a
Fricassée of Mushrooms, Pea Seedlings
and Horseradish Foam; and Sous-Vide
Caramelized Pineapple with Sour Cream
Ice Cream and Candied Coconut.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
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SIMPLE & ELEGANT
FESTIVE DINNER – $85
MONDAY, MAY 4
5:30 – 8:30 PM
Chef Marc Sultanti celebrates the season
with quality ingredients that deliver
fresh, delicious flavours, perfect for Mother’s
Day or any festive spring occasion.
On the menu: Frisée Salad with Oven-dried
Tomatoes, Shaved Apples and Seared Diver
Scallops with Tarragon-Shallot Vinaigrette;
Piri Piri-marinated Roasted Chicken
served on warm Israeli and Black Beluga
Couscous; Roasted Asparagus with
Citrus Ice Wine Beurre Blanc; and Vanilla
and Rum Panna Cotta with Berry
Compôte and Almond Biscotti.
Full-meal class
PAULA BAMBRICK: HANDS-ON
EASY HORS D’OEUVRES – $75
MONDAY, MAY 11
6:00 – 8:30 PM
Prepare and sample your own hors d’oeuvres
– then, recreate them at your next cocktail
party. Chef Paula Bambrick leads the way
with these quick, easy and delicious seasonal
dishes. On the menu: Smoked Salmon and
Chive Tartlets; Asparagus wrapped in Phyllo
with Lime-Scented Aioli; Wild Mushroom
Beignets; Lemony Chicken Brochettes with
Smoky Red Pepper Dip; Seared Lamb Chops
with Pomegranate Glaze; Shrimp with Spicy
Remoulade; Tarragon Chicken Salad in
Endive Spears; and Chorizo, Potato and
Baby Spinach Frittata with Herbed,
Wilted Cherry Tomatoes.
Hands-on class
TABLETALK CATERING:
STRESS-FREE CELEBRATION – $60
THURSDAY, MAY 14
6:00 – 8:00 PM
This season, throw a stress-free
celebration, complete with stunning sips,
tasty treats and plan-ahead party
tricks. Chef Romy Jolly of Tabletalk Catering,
Woodbridge, will show you how with
upscale yet simple dishes. On the menu:
Roasted Red Pepper, Basil and Goat’s
Cheese Strudel with Arugula-Fennel Salad;
Smoky Spinach and Artichoke Dip with
Homemade Chips; and Saffron Risotto topped
with Purple Beets, Goat’s Cheese with
Lemon Zest and Crispy Leeks garnished
with Shaved Parmesan and Truffle Oil.
HANDS-ON ADVANCED
THURSDAY, MAY 21
6:00 – 8:30 PM
Get your cooking skills in shape in this
interactive class with the chefs from Dining
In Chez Vous. You’ll learn the proper way
to bone a chicken breast and fillet a fish and
how to make wonderful dishes using your
new knife skills. On the menu: Fried Trout
Po-Boys; Cobb Salad; and Salad of Orange
and Pink Grapefruit Segments with Basil
Chiffonade. Plus, each registrant will also
receive a boning knife, filleting knife and knife
block (retail value: over $200) courtesy of
Wüsthof-Trident.
Hands-on class
DAPHNA RABINOVITCH:
SAVOURIES & SWEETS – $85
MONDAY, MAY 25
5:30 – 8:30 PM
Chef, recipe developer, and cookbook
author Daphna Rabinovitch prepares
delicious dishes, featuring savoury and
sweet seasonal flavours. On the menu:
Exotic Green Salad; Roasted Beet Salad
with Pistachio Pesto and Tomato Galette;
French Caramelized Onion Tart; and Double
Blueberry Tarts from her book The Baker
In Me. Plus, one lucky registrant will receive
a copy of Daphna’s co-authored
cookbook, Mindfull.
Featured chef/Full-meal class
DAILY APPLE’S CELEBRITY SUPPER
SPRINGTIME SAMPLER – $60
MONDAY, JUNE 1
6:00 – 8:00 PM
The world is star-struck. From fad foods
to fantastic fashion, everyone wants to
know what makes celebrities look so good.
Join local food maven Lesley Stoyan and
the Chefs of Daily Apple as they re-invent
five-star recipes from some of the
most-loved foodie personalities. On the
menu: Chopped Shallot Salad with Baby
Kale, Gogi Berries and Pumpkin Seeds;
Cauliflower Buffalo Wings; Rotini with
Italian Tuna, Olives, Fried Capers and Parsley;
and Chocolate Mousse Martinis with
Fresh Raspberries.
knife set. See back page for our cancellation policy
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TONY ANDRADY’S
ENTERTAINING MENU – $85
THURSDAY, JUNE 4
5:30 – 8:30 PM
Chef Tony Andrady will show how to impress
your guests with this stylish entertaining
menu featuring seasonal ingredients that
celebrate local flavours. On the menu:
Avocado and Crab Soup; Organic Kale, Fennel,
Roasted Leek and Parmigiano-Reggiano
Super Salad; Asparagus-stuffed Ocean
Trout on Caramelized Onion Cakes with
White Wine Green Pea Beurre Blanc; and
Chocolate Dark Beer Torte.
Full-meal class
JAMAICA BEACH EATS – $60
MONDAY, JUNE 8
6:00 – 8:00 PM
Chef Luleta Brown, owner of My Secret
Chef, Personal Chef Service, takes you to
the beaches of Jamaica and creates a
feast for the eyes and lots of flavour for the
taste buds. On the menu: Salt Fish with
Avocado Salsa; Jerk Chicken with Johnny
Cakes and Chayote-Mango Slaw; and
Gizzadas (pastry with coconut filling) with
Rum-infused Vanilla Ice Cream.
15
GIOVANNA ALONZI: TERRONI
SOUTHERN ITALIAN – $60
MONDAY, JUNE 15
6:00 – 8:00 PM
Executive Chef Giovanna Alonzi of Terroni
Restaurant, will prepare this spectacular
seasonal southern Italian menu that features
premium ingredients and showcases
sophisticated techniques. On the menu:
Cappelletti Pazzerelli (handmade ricotta
and Parmigiano “cappelletti” with prosciutto
and asparagus); Costolette d’Agnello al
Pecorino (lamb chops encrusted in Pecorino,
breadcrumbs, mint and dandelion salad);
and Coppa di Mascarpone (mascarpone
cream, strawberries and biscottini).
HANDS-ON PREMIUM
THURSDAY, JUNE 18
6:00 – 8:30 PM
Knowing how to use knives skillfully is
critical, yet many cooks have never
mastered proper technique. In this class,
the Chefs of Dining In Chez Vous will
teach you how to slice, dice and chop in
the safest and most efficient manner to
create these outstanding dishes. On the
menu: Tabouli Salad; Foccacia Bread;
and Kiwi Pomegranate Angel Pies. Plus,
each registrant will also receive a
Santoku knife, paring knife, peeling knife
and wooden cutting board (retail value:
over $400) courtesy of Wüsthof-Trident’s
Classic Series.
Hands-on
EMILY RICHARDS’
BACKYARD ITALIAN – $60
MONDAY, JUNE 22
6:00 – 8:00 PM
Chef Emily Richards shows you how to
create a delicious menu using freshly
picked vegetables and the barbecue in
your own backyard. On the menu:
Pickled Vegetables in an Antipasto Platter;
Grilled Lamb Chops and Balsamic Glaze
with Bocconcini Pasta Salad; and a spin on
classic Tiramisù.
EARLY SUMMER
SPANISH TAPAS PARTY – $60
MONDAY, JUNE 29
6:00 – 8:00 PM
Chef Carlos Fuenmayor, owner of Sabrosito,
Toronto, prepares a series of authentic
recipes you can use for your own tapas party.
On the menu: Sangria Clasica (classic
sangria); Pan al Tomate (fresh tomato, parsley,
garlic and olive oil); Papas Bravas (roasted
potatoes, Spanish chorizo and roasted garlic
aioli); Ganbas al Aji (pan-seared shrimp,
smoked paprika, parsley, white wine and
garlic); and Tortilla Española y Ensalada
de Berro (potatoes, eggs, parsley, olive oil
and watercress salad).
knife set. See back page for our cancellation policy.
16
COOKING WITH
WINES MADE EASY – $60
TUESDAY, APRIL 7
7:00 – 9:00 PM
Chef and culinary instructor Therese De
Grace takes you on an incredible culinary
adventure as she shows you how wines
add abundant pizzazz to the foods you
already prepare. On the menu: Roasted
Potato, Cheddar and Lager Soup; Niagara
Winter Salad with Riesling Vinaigrette;
Braised Short Ribs served with Gamay
Reduction, White Bean Purée and
Goddess Vegetables; and Petite White
Chocolate Cheesecake served with Winesoaked Fruit and Crushed, Caramelized Sugar.
LUNCH IN LATIN AMERICA – $60
TUESDAY, APRIL 14
7:00 – 9:00 PM
Chef Verner Hauer shows you how to
whet your appetite and impress family
and friends with an impressive array of
Latin-inspired dishes, sure to inspire your
creativity. On the menu: Santa Fe Salad
with Avocado and Tangerines on Leaf Lettuce
with a light Vinaigrette; Shrimp-Seafood
Cocktail in Zesty Clamato with Lime; Empanadas
with Savoury Ham and Cheese, Sautéed
Onions and Chimichurri; Crispy Bready
Chicken bites with Cilantro Aioli; and
Zapallo (pumpkin) Mousse with Candied
Pumpkin Seeds.
SPRING FLING – $60
TUESDAY, APRIL 21
7:00 – 9:00 PM
Executive Chef Carl Dahl of Ristorante
Julia and Ritorno Restaurant, Oakville,
takes your entertaining to the next level
with these finely crafted, simple and
flavourful dishes. On the menu: Grilled
Asparagus and White Bean Salad with
Romano Cheese and Lemon Marjoram
Vinaigrette; Ancho Chili-rubbed Pork
Tenderloin with Scalloped Sweet Potatoes
and Orange Guava Barbecue Sauce;
and Vanilla Mascarpone Mousse with
Balsamic-marinated Strawberries,
Salted Watermelon and Puff Pastry .
BRING ON SPRING! – $85
THURSDAY, APRIL 9
6:00 – 9:00 PM
Executive Chef Ray Taylor of 21 Club at
Fallsview Casino Resort showcases some
of his favourite recipes for entertaining.
On the menu: Crab Fritters with Chipotle
Emulsion; White Asparagus Soup with
Sweet Peppers and Gaeta Olives; Lamb
Rack Shepherd’s Pie served with
Heirloom Carrots and English Peas; and
Lemon Meringue Tart served with
Raspberry Lemon Verbena Ice Cream.
Full-meal class
WICKED GOOD SMALL PLATES – $60
THURSDAY, APRIL 16
7:00 – 9:00 PM
Executive Chef Mathew Sutherland, of
Georgetown’s Latitude Food & Drink and
Workshop by Latitude, will spend the
evening preparing a variety of small plate
dishes, or “Bites”, intended for sharing
in the company of friends. On the menu:
Potato Gnocchi with Smoked Pork Hock
and Spring Peas; Black Grouper Ceviche;
Sesame-crusted Shrimp Toast with
Ginger Green Onion Salsa; Beef Carpaccio
with Spring Greens and Reggiano Cheese;
and Sour Cherry White Chocolate
Crème Brûlée.
A LANGDON HALL CULINARY
ADVENTURE – $85
THURSDAY, APRIL 23
6:00 – 9:00 PM
Executive Chef Jason Bangerter of
Langdon Hall Country Hotel & Spa, Relais &
Châteaux, and recipient of the Rising
Chef Trophy from Relais & Châteaux, specializes
in developing innovative menus that reflect
both the character and ingredients of the
season. Learn how to take your culinary
skills to the next level with every bite! On the
menu: Langdon Hall Handmade Bread
and Churned Butter; Canadian Oysters with
a sampling of East Coast, West Coast,
Hot, Cold and Condiments; “The Queen’s
Risotto” served with Aged Parmesan,
Champagne and Black Truffle; Spring Lamb
with Foraged Garlic Mustard, Young
Navet (turnip) and Sweet Peas; and Dark
Chocolate with Sea Buckthorn Berries,
Crispy Caribou Moss and Crème Fraîche.
Full-meal class
17
IT’S ALL ABOUT LAMB – $70
SATURDAY, APRIL 25
10:30 AM – 12:30 PM
There’s nothing like the taste of premium
meat prepared to absolute perfection!
Corporate Chef William Wallace always has
helpful advice as he prepares food that
is delicious, nutritious and easy to prepare.
Plus, learn the secret of frenching and
boning a lamb rack. On the menu: Lamb
Slider with Red Onion Jam; Roasted
Lamb Rack with Buttered Brussel Sprout
Leaves and Pommes Anna; Braised
Lamb Shoulder served with Couscous; and
Fresh Fruit Zabaglione.
FROM THE BLACK TREE – $60
MONDAY, APRIL 27
7:00 – 9:00 PM
With an enduring yearning and commitment
to delivering great food in a light-hearted
manner, Chef/owner Matteo Paonessa,
of Burlington’s Black Tree Restaurant, inspires
you to create memorable impressions for
years to come. On the menu: Pineapple Red
Beet Risotto; Duck and Berries; and Chocolate
Panna Cotta with Butter Caramel.
TUESDAY, APRIL 28
7:00 – 9:00 PM
Love curry? Then this class is for you! Cookbook
author, TV personality and South Asian
cooking expert Smita Chandra will demonstrate
three different types of basic curry
sauces and then show you how to prepare
different dishes with them. On the menu:
Paneer Vegetable Samosas made with a
Classic Curry Sauce; Madras Lamb
Korma in Coconut Curry Leaf Sauce; and
Paneer Butter Masala (cubes of Indian
paneer cheese simmered in a tomato-butter
cream sauce). All dishes will be served with
Basmati Rice, Naan and Yogurt Raita.
HANDS-ON BASIC
THURSDAY, APRIL 30
6:30 – 9:00 PM
Chef Jessica Tennier teaches safe and
efficient techniques for slicing, dicing and
chopping with a range of recipes perfect
for using your new skills. On the menu: Mixed
Greens with Seared Scallops, Orange
Segments, Sliced Fennel and Endive; Pasta
Primavera with Garlic Basil Pesto; and
Apple Blueberry Crumble. Plus, each registrant
will also receive a complimentary paring
knife, chef’s knife and honing steel (retail
value: $165) courtesy of Wüsthof-Trident’s
Gourmet Series.
Hands-on class
HANDS-ON RAVIOLI – $75
FRIDAY, MAY 1
6:30 – 9:00 PM
Chef Donna Miller returns to her Italian
roots and teaches you how to make a
variety of flavoured ravioli in this unique
hands-on experience. On the menu:
Pizza Bread; Ravioli variations with Ricotta
Cheese, Veal and Pumpkin; Simple Tomato
Sauce; and Ice Cream with Cooked Fruit.
Hands-on class
WHEN IN ITALY… – $60
MONDAY, MAY 4
7:00 – 9:00 PM
It’s time to celebrate with these simple,
flavourful, outstanding Italian dishes!
Executive Chef Kim Jeejeebhoy of Carlisle’s
Cascata Bistro shares some of her
tried-and-true recipes and techniques in
this informative and fun class. On the
menu: Fagioli with Spinach and Marinara;
Baked Basa Fillets with Fresh Chimichuri
Sauce served with Arugula Salad with Sweet
Onions, Parmesan and Lemon Vinaigrette;
and Flan with Berries.
A PORTUGUESE-INSPIRED
MOTHER’S DAY BRUNCH – $60
THURSDAY, MAY 7
7:00 – 9:00 PM
Chef Paula Costa transports your palate
and imagination to the sunny shores
of Portugal in an authentic and exquisite
evening designed to pay tribute to
that special lady in your life. On the menu:
Portuguese Mimosas; Ovos com
Ervilhas e Chourico (eggs with peas and
Chourico); Bacalhau com Natas (salt
cod casserole with cream and fried potatoes);
and Bolinhos de Laranja (little orange cakes).
FRESH FROM THE SPA – $60
TUESDAY, MAY 12
7:00 – 9:00 PM
Sometimes light and fresh is the way to go
for dinner! Chef Jim Comishen cooks a
little leaner as he presents some elegant
recipes inspired by spa cuisine. On the
menu: Frozen Strawberry and Lemon “Virgin”
Magarita served as a Soup; Grilled Pepper,
Zucchini, Red Onion and Portobello Mushroom
Tower with Aged Balsamic Vinaigrette;
and Homemade Chicken Crêpes finished
with Swiss Emmenthal and Lemon
Oil-roasted Asparagus.
18
HAPPY VICTORIA DAY! – $60
THURSDAY, MAY 14
7:00 – 9:00 PM
Executive Chef and culinary instructor
Bevan Terry of Mississauga’s Rogues
Restaurant teaches the art of crafting
restaurant-worthy dishes for celebratory
meals with family and friends. On the
menu: Seared Sea Scallop with Roasted
Butternut Squash and Cauliflower with
Orange and Grapeseed Dressing; Ravioli
stuffed with Roasted Beet and Goat’s
Cheese served with Chive Butter Sauce;
and Peppered Ontario Strawberries
with Marsala Wine Sabayon.
LOBSTER MANIA – $85
TUESDAY, MAY 19
7:00 – 9:00 PM
Executive Chef Mitch Lamb, of Burlington’s
Stone House Restaurant and Vineland’s Lake
House Restaurant, examines the differentials
between warm-water versus cold-water
lobster as he salutes our favourite crustacean
and demonstrates his go-to recipes. On the
menu: Lobster Ceviche in Citrus-Ponzu
Sauce; a “twist” on the classic Lobster Roll;
Potato Gnocchi with Lobster and Chevre;
and Deconstructed Lemon Meringue Pie.
Full-meal class
19
A STYLISH DINNER PARTY – $85
THURSDAY, MAY 21
6:00 – 9:00 PM
Executive Chef Jason Bangerter, of Langdon
Hall Country Hotel & Spa, Relais & Châteaux,
and recipient of the Rising Chef Trophy from
Relais & Châteaux, prepares an exquisite
meal that will inspire you for your next dinner
party. On the menu: Langdon Hall Handmade
Bread and Churned Butter; Nova Scotia
Crab served with Delicate Herb Salad, Golden
Tomato and Black Olive Crumble; “By
Popular Demand” Black Truffle Chicken
Liver Parfait with Chicken Skin Crackers
and Spring Vegetables “A La Greque;” Herbroasted Musk Ox served with Smoked
Parsley Root Purée, Fricassée of Foraged
Mushrooms and Fortified Wine Jus; and
Coconut Milk and Lemongrass Panna
Cotta with Wild Rose, Passion Fruit and
Garden Garnishes.
Full-meal class
SAVOURING BEEF – $60
SATURDAY, MAY 23
10:30 AM – 12:30 PM
Chef Andy McKinney of Whisk Management
demonstrates beef dishes, designed to
tantalize your taste buds. On the menu:
Sesame Beef Medallions on Asian
’Slaw; Guinness-braised Beef with Roasted
Potatoes and a surprise or two; and
Chambord-infused Berries over Vanilla
Bean Ice Cream.
HERB GARDEN TO TABLE – $60
MONDAY, MAY 25
7:00 – 9:00 PM
Chef and culinary instructor Paul Mattina
of Georgetown’s Mattina’s Cucina will
impress and inspire you with these recipes
incorporating “fresh from the garden”
herbs. On the menu: Mushroom Soup with
Thyme; Pear and Arugula Salad with Grilled
Chicken and Spiced Pecans, drizzled with
Rum and Rosemary Dressing; and Lemon
Panna Cotta with Ice Wine Berry Coulis.
SPRING INTO SPRING – $60
TUESDAY, MAY 26
7:00 – 9:00 PM
Chef Tony Andrady will show how to impress
your guests with this stylish entertaining
menu featuring seasonal ingredients that
celebrate local flavours. On the menu:
Organic Kale, Fennel, Roasted Leek and
Parmigiano-Reggiano Super Salad;
Asparagus-stuffed Ocean Trout on Caramelized
Onion Cakes with White Wine Green
Pea Beurre Blanc; and Chocolate Dark
Beer Torte.
TASTE THE PLATE! – $60
THURSDAY, MAY 28
7:00 – 9:00 PM
Chef, cookbook author and culinary
instructor, Emily Richards will show you
how to taste the plate (you won’t be
really tasting the plate, but you will enjoy
everything on it and why it comes together
so well!). Using combinations of texture
and flavour these recipes will come together
on the plate and be presented to showcase
their taste profiles. On the menu: Cheddar
Polenta Cake with Fresh Tomato Concassé;
Caramelized Shallot and Greens Salad with
Blue Cheese Crisps; Mushroom Herb Puffs;
and Coconut Panna Cotta with two sauces.
20
“HE SAID, HE SAID:” DUELLING
CHEFS TASTES OF THE SOUTH” – $85
MONDAY, JUNE 1
6:00 – 9:00 PM
Fun never tasted so good! Executive Chef
Gordon Goss and Sous Chef James
Trottman of Burlington’s Cucci Restaurant
present an evening full of great food,
good-natured competition and a lot of fun
as they compete for your taste buds.
On the menu: Pulled Pork, Shrimp and Jalapeño
Beignets with Braised Okra; Smoked
Beef Brisket; ’Slaw; Smoked Cheddar Corn
Bread; Bourbon Barbecue Beans; and
even dessert! You’ll be the winner in this
light-hearted competition as you sample
the wonderful foods created by the chefs.
Full-meal class
DAPHNA RABINOVITCH:
TUESDAY, JUNE 2
6:00 – 9:00 PM
Chef, recipe developer and cookbook
cookbook, Mindfull.
Featured chef / Full-meal class
BREAD BAR ESSENTIALS – $60
THURSDAY, JUNE 4
7:00 – 9:00 PM
Chefs Bettina Schormann and Erin
Schiestel of Hamilton’s Earth to Table
Bread Bar present an unforgettable
evening featuring warm and welcoming
recipes inspired by the restaurant.
On the menu: Pizza Three Ways: Roasted
Mushroom, Apple Bacon and classic
Margarita style (two with red sauce and
one with white); and Two Focaccias:
Rosemary and Caramelized Onion with
Tomato and Fresh Oregano.
MANGA ITALIA – $60
THURSDAY, JUNE 11
7:00 – 9:00 PM
Chef, cookbook author and culinary
instructor Emily Richards shows you how
to create your own delicious pickled
vegetables (to be included in a wonderful
antipasto platter) and how to grill fresh
vegetables and meats to create an easy
entertaining menu. On the menu: Grilled
Lamb Chops with Balsamic Glaze; Boconccini
Pasta Salad; and a spin on classic Tiramisu.
Some of tonight’s recipes will be from
Emily’s new cookbook, Per La Famiglia.
HANDS-ON PREMIUM
TUESDAY, JUNE 9
6:30 – 9:00 PM
Knowing how to use knives skillfully is
critical yet many cooks have never
mastered proper technique. In this class,
Chef Jessica Tennier will teach you how
to slice, dice and chop in the safest and most
efficient manner to create an outstanding,
top-quality menu. On the menu: Butterfly
Shrimp Salad with Julienne Vegetables;
Deboned Chicken Breast with Bacon Onion
Jam, Asparagus Spears and Mashed
Potatoes; and Caramelized Peaches with
Vanilla Bean Ice Cream. Plus, each registrant
will also receive a complimentary Santoku
knife, paring knife, peeling knife and
wooden cutting board (retail value: over
$400) courtesy of Wüsthof-Trident.
Hands-on
DELIZIOSO: ITALIAN
BAKED GOODS – $60
SATURDAY, JUNE 13
10:30 AM – 12:30 PM
Culinary instructor Anna Scarchilli has
been a pastry chef for 25 years and has a
passion for baking. Join in the passion
and fun as she shares some baking how-tos
and tips. On the menu: Pasta and Bean
Soup, in addition to a plethora of sweets:
Almond Cookies; Anna’s Signature
Cheese Cake; and Lemon Chiffon Cake.
21
MAD ABOUT MAPLE
GOODNESS! – $60
TUESDAY, JUNE 16
7:00 – 9:00 PM
Meet an Executive Chef from Guelphbased Foodies Anonymous who will inspire
you to “play with your food…be creative,
have fun, nourish both your body and soul.”
On the menu: Wild Foraged Maple and
Lemon Ramps with Grilled Frisée; Pan-seared
Tilapia with Strawberry, Tarragon and
Maple Chutney served over fresh Quinoa
Salad; and French Toast Cheesecake
(French toast “on steroids”) made with Goat’s
Cheese, Maple Syrup and Burnt Orange.
THINKING OF DAD – $60
THURSDAY, JUNE 18
7:00 – 9:00 PM
This year, impress Dad or friends and family
with a mouth-watering barbecued meal.
Chef Elizabeth Peck of Peckish? Catering
teaches the tips and techniques you’ll
need to create a memorable meal using the
season’s most-used appliance: the barbecue.
On the menu: Juicy Irish Cheddar Bison Burgers
with Bacon, Mushroom and Guinness
Barbecue Sauce; Roasted New Potato Salad
with Chipotle Dressing; Kale Caesar
Salad with Parmesan-crusted Croutons;
and Free-Form Strawberry Rhubarb
Tart with Balsamic Crème Fraîche.
SUMMER SOLSTICE
EXTRAVAGANZA – $60
SATURDAY, JUNE 20
10:30 AM – 12:30 PM
Executive Chef Chris Smythe of Niagaraon-the-Lakes’s Prince of Wales Hotel
creates culinary magic and shows you how
to create flavourful dishes celebrating
summer. On the menu: Cherry Tomato and
Triple-Cream Brie Phyllo Bundle with
Tatsoi Salad; Niagara Cabernet-braised
Bison Short Rib served with Soft
Polenta and Bright Lights Swiss Chard;
and Passion Fruit Vegan Mousse with
Toasted Pistachios, Dried Pineapple and
Wild Flower Honey.
BACKYARD GET-TOGETHER – $60
TUESDAY, JUNE 23
7:00 – 9:00 PM
Executive Chef Adam MacKay of
Burlington’s Paradiso Restaurant shares
some of his favourite recipes designed
for afternoons or evenings of flavourful fun.
On the menu: Roasted Zucchini and Red
Pepper Soup with Jalapeño and Zucchini
Relish; Braised Short Ribs with Truffle
Mashed Potatoes and Fig Jam; and Dark
Chocolate Torte with Hazelnut-white
Chocolate Anglaise.
AL FRESCO – $60
THURSDAY, JUNE 25
7:00 – 9:00 PM
Burlington Chef Doug Fletcher of Got It
Made provides the inspiration and recipes
necessary to help you plan the perfect
garden dinner party. On the menu: Thai
Tilapia Lettuce Cup Sous-Vide; Tender
Flank Steak served on Mango-AsparagusArugula Salad; and Creamy Lemon Parfait
with Seasonal Berries.
EFFORTLESS ENTERTAINING – $60
SATURDAY, JUNE 27
10:30 AM – 12:30 PM
Chef Nina Sharpe of St. Catharine’s
Wellington Court Restaurant shows you
how to take the party outdoors, and
make it stress-free and enjoyable for
guests and hosts! On the menu: Bean
Salad with Avocado; Fresh Shrimp Summer
Rolls with Red Chili Honey Sauce;
Tomatoes stuffed with Boconccini, Marguez
Lamb Sausage and Cilantro; and Banana
Taquitos with Dolce de Leche Caramel.
22
Spotlight
LCBO SUMMERHILL
MILLCROFT CENTRE
ALL THE BEST SPRING
ENTERTAINING – $70
WEDNESDAY, APRIL 1
6:30 – 8:30 PM
Jane Rodmell, owner of All The Best Fine
Foods, and Roxanne Keeping, All the
Best’s Professional Fromager, will bring
you the best of cheeses, and share ways
to to include cheese in spring recipes. Jane
will reveal spring party ideas that feature
cheeses with seasonal vegetables and herbs,
and the latest creations from All The
Best’s kitchen. Plus, one lucky registrant
will receive a $25 gift certificate to All
The Best Fine Foods.
TUESDAY, APRIL 14
6:30 – 8:30 PM
Cookbook authors and food historians
Smita and Sanjeev Chandra take you on
a curry journey that will tingle your taste
buds! On the menu: Samosas filled with
Spring Vegetables; Paneer served with
Homemade Sweet, Sour and Spicy Mango
Chutney; Lamb Curry served with Baby
Potatoes, Basmati Rice and Naan; Saag
Paneer (cubes of Indian cottage cheese
simmered with puréed spinach) and Dal.
Enjoy the food and be drawn into the
history of curry as narrated by Sanjeev.
LAURA CALDER: PARIS
IN THE SPRINGTIME – $85
THURSDAY, APRIL 9
6:00 – 9:00 PM
Presenting Laura Calder, a passionate
cook, acclaimed cookbook author and
popular television personality. Tonight’s
class transports you to Paris. Learn and
savour this menu that’s easy to prepare,
sophisticated, satisfying and attractive.
On the menu: Asparagus, Pea and Fava
Bean Salad; Lamb with Minty Yogurt
Sauce; Duck Fat Potatoes; Coffee Jelly;
and Cheater’s Beignets.
Full-meal class
PAULA BAMBRICK: HANDS-ON
EASY HORS D’OEUVRES – $75
TUESDAY, APRIL 21
6:00 – 8:30 PM
Prepare and sample your own hors
d’oeuvres – then, recreate them at your
next cocktail party. Chef Paula Bambrick
leads the way with these quick, easy and
delicious seasonal dishes. On the menu:
Smoked Salmon and Chive Tartlets;
Asparagus wrapped in Phyllo with LimeScented Aioli; Wild Mushroom Beignets;
Lemony Chicken Brochettes with Smoky
Red Pepper Dip; Seared Lamb Chops
with Pomegranate Glaze; Shrimp with
Spicy Remoulade; Tarragon Chicken
Salad in Endive Spears; and Chorizo,
Potato and Baby Spinach Frittata
with Herbed, Wilted Cherry Tomatoes.
Hands-on class
DAPHNA RABINOVITCH:
THURSDAY, APRIL 23
6:00 – 9:00 PM
Chef, recipe developer, and cookbook
cookbook, Mindfull.
Featured chef / Full-meal class
JEFFREY MARSHALL’S
SPRING DINNER – $60
TUESDAY, APRIL 28
6:30 – 8:30 PM
George Weston Limited Executive Chef
Jeffrey Marshall celebrates spring using
the best ingredients of the season to
deliver fresh, delicious flavours. On the
menu: Pea and Spring Onion Soup with
Mint; Warm Asiago and Thyme Biscuits;
Parmesan-crusted Chicken Breasts
with Sliced Tomatoes and Aged Balsamic
accompanied by Cold Soba Noodles,
Snipped Chives and Oven-roasted
Asparagus; and Orange Shortbread
Crunch Creams with Warm Rhubarb.
Daphna Rabinovitch
Daphna Rabinovitch has, for as long as she can remember, been at her happiest in the kitchen.
She completed her culinary training at the famed Tante Marie’s Cooking School in San
Francisco, where she studied both savoury cooking and baking for a year. While there, she
trained under Brad Ogden, then chef at The Campton Place Hotel and under Jim Dodge, at
the illustrious Fairmount Hotel. Italy then beckoned, where Daphna worked with Lorenza
De’ Medici at her ancestral home, Badia a Coltibuono, teaching classic Tuscan cooking to
travelling groups of North Americans and cooking privately for the family and all social
events.
Upon her return to Canada, Daphna became Senior Pastry Chef for the David Wood Food
Shops, before joining Canadian Living Magazine as the Test Kitchen Director, supervising the
testing of over 500 published recipes a year. Daphna was also the editor of Canadian Living
Cooks Step By Step, a compendium of how-to recipes, which won the Cuisine Canada Culinary
Book Award in 1999. A successful stint as co-host of the popular Canadian Living Cooks on
the Food Network followed, where the show aired for four seasons.
After working as a freelance consultant for eight years, Daphna became Director of Product
Development and Innovation for a local baking manufacturing company, sending cookies,
tarts and brownies to all corners of the earth.
Daphna has now returned to her consulting practice, developing recipes for a variety of
national and international food companies, consulting on and editing cookbooks, writing
about food, assisting food companies as an innovations specialist and food web specialist
and teaching at local cooking schools. Her new book, about baking, will be available from
WhiteCap in Fall 2015.
Chef
Daphna
Rabinovitch
f.y.i.
hich kitchen item couldn’t you
W
live without?
My knives. I have had the same knives
since I was in cooking school in San
Francisco over 20 years ago. My second
favourite item is my Kitchen Aid stand
mixer, which also holds a place of pride
on my kitchen counter and is of probably
the same vintage.
hat is your favourite guilty
W
pleasure?
Two things: oversized chocolatecovered raisins and really rich risotto.
What is the most unusual thing
you’ve ever eaten?
In New Orleans, I ate alligator meat
deep-fried in a cornmeal crust. Other
than that, it’s most likely bull’s testicles.
What type of food has influenced you
the most?
Without a doubt, Italian, as I had the
good fortune to live in Italy for just shy
of a year.
meet her...
LCBO SUMMERHILL
APRIL 23
23
MAY 25
JUNE 2
24
LCBO SUMMERHILL
SEAN VODDEN’S
BURGER HEAVEN – $60
TUESDAY, MAY 5
6:30 – 8:30 PM
Learn how to make the classic grilling
favourite: burgers. Chef Sean Vodden
from Trevor Kitchen and Bar, Toronto,
demonstrates easy-to-follow steps to
create sensational burgers paired with
sauces and sides. On the menu: Lamb
Burger with Tzatziki Aioli and LemonGarlic Potato Salad; Classic Bacon Cheese
Burger with Barbecue Sauce Aioli and
Macaroni Salad; Vegetable Quinoa Burger
with Smoked Tomato Aioli and Side Salad;
and Strawberry Shortcake Burger with Vanilla
“Aioli” and Fresh Fruit Salad.
EMILY RICHARDS’
BACKYARD ITALIAN – $60
THURSDAY, MAY 7
6:30 – 8:30 PM
Chef Emily Richards shows you how to
create a delicious menu using freshly
picked vegetables and the barbecue in
your own backyard. On the menu:
Pickled Vegetables included in an Antipasto
Platter; Grilled Lamb Chops and Balsamic
Glaze with Bocconcini Pasta Salad; and a
spin on classic Tiramisù.
RUDY BOQUILA: LAMESA
FILIPINO KITCHEN – $60
TUESDAY, MAY 12
6:30 – 8:30 PM
Discover the traditional flavours and
aromatics of Filipino cuisine. Chef Rudy
Boquila of Lamesa Filipino Kitchen,
Toronto, highlights Ontario seasonal
produce with Filipino flavours and this
regional menu. On the menu: Arroz Caldo
(chicken with ginger, garlic, ramps and rice
porridge); Laing (pork with coconut
milk, watercress and fish sauce); Chicken
Afritada (chicken with olives, carrots,
red peppers, potatoes and tomato ragù);
and Garlic Fried Rice.
TONY ANDRADY’S
ENTERTAINING MENU – $85
TUESDAY, MAY 26
6:00 – 9:00 PM
Chef Tony Andrady will show how to
impress your guests with this stylish
entertaining menu featuring seasonal
ingredients that celebrate local flavours.
On the menu: Avocado and Crab Soup;
Organic Kale, Fennel, Roasted Leek and
Parmigiano-Reggiano Super Salad;
Asparagus-stuffed Ocean Trout on
Caramelized Onion Cakes with White
Wine Green Pea Beurre Blanc; and
Chocolate Dark Beer Torte.
Full-meal class
MATTHEW KENNEDY:
SOUS-VIDE SPECIAL – $70
THURSDAY, MAY 21
6:30 – 8:30 PM
Local Chef and sous-vide expert Matthew
Kennedy shows you how to bring the
sous-vide technique to your own kitchen.
Learn how to get flavours and textures
out of food that you never thought were
possible, and discover the ins and outs
of this precise cooking method. On the menu:
Steam Buns with 36-hour Pork Belly,
Pickled Cucumber and Spring Onions;
Sous-Vide Atlantic Salmon Fillet with a
Fricassée of Mushrooms, Pea Seedlings
and Horseradish Foam; and Sous-Vide
Caramelized Pineapple with Sour Cream
Ice Cream and Candied Coconut.
GIOVANNA ALONZI:
TERRONI SOUTHERN ITALIAN – $60
TUESDAY, JUNE 2
6:30 – 8:30 PM
Executive Chef Giovanna Alonzi of
Terroni Restaurant will prepare this
spectacular seasonal southern
Italian menu that features premium
ingredients and showcases
sophisticated techniques. On the menu:
Cappelletti Pazzerelli (handmade
ricotta and Parmigiano “cappelletti” with
prosciutto and asparagus); Costolette
d’Agnello al Pecorino (lamb chops
encrusted in Pecorino, breadcrumbs,
mint and dandelion salad); and Coppa
di Mascarpone (mascarpone cream,
strawberries and biscottini).
TABLETALK CATERING:
STRESS-FREE CELEBRATION – $60
TUESDAY, JUNE 9
6:30 – 8:30 PM
This season, throw a stress-free celebration,
complete with stunning sips, tasty treats
and plan-ahead party tricks. Chef Romy Jolly of
tabletalk Catering, Woodbridge, prepares
this upscale, yet simple menu. On the menu:
Roasted Red Pepper, Basil and Goat’s
Cheese Strudel with Arugula-Fennel Salad;
Smoky Spinach and Artichoke Dip with
Homemade Chips; and Saffron Risotto topped
with Purple Beets, Goat’s Cheese, Lemon
Zest and Crispy Leeks garnished with Shaved
Parmesan and Truffle Oil.
ROB ROSSI:
BESTELLEN RESTAURANT – $60
TUESDAY, JUNE 16
6:30 – 8:30 PM
Executive Chef Rob Rossi, owner of
Bestellen Restaurant, Toronto,
shares popular and delicious dishes
of spring. Learn this creative menu
of classic recipes that can be part of
your entertaining repertoire now
and throughout the season. On the menu:
Chilled Spring Pea Soup with Crème
Fraîche and Caviar; Risotto with Spring
Peas and Prosciutto di Parma; and
Strawberry Eton Mess (strawberries with
meringue and whipping cream).
BRENDA KWONG HING:
HANDS-ON DIM SUM – $75
TUESDAY, JUNE 23
6:00 – 8:30 PM
Dim sum, which means “touch your heart,”
is a wonderful way to gather with family
and friends, drink tea, nibble on delicious
savoury treats and catch up. Chef Brenda
Kwong Hing shows you how to prepare class
dim sun with a modern twist. On the menu:
Hoisin Chicken Bao; Shrimp Toasts; Sweet
Pea Shao Mai; and Crab and Leek Wontons.
Hands-on class
DAILY APPLE’S CELEBRITY SUPPER
SPRINGTIME SAMPLER – $60
TUESDAY, JUNE 30
6:30 – 8:30 PM
The world is star-struck. From fad foods
to fantastic fashion, everyone wants
to know what makes celebrities look so
good. Join local food maven Lesley
Stoyan and the Chefs of Daily Apple as
they re-invent five-star recipes from
some of the most-loved foodie personalities.
On the menu: Chopped Shallot Salad
with Baby Kale, Gogi Berries and Pumpkin
Seeds; Cauliflower Buffalo Wings; Rotini
with Italian Tuna, Olives, Fried Capers and
Parsley; and Chocolate Mousse Martinis
with Fresh Raspberries.
25
26
Life
Style
27
Think of these events as your source
for easy spring entertaining that covers
everything from condiments, cocktails and
cheese to innovative – and stylish – ways to
keep chilled wine cold.
ENTERTAINING FOR SPRING – $40
THURSDAY, APRIL 23
6:00 – 8:00 PM
Join Chef David Marcus of David’s
Condiments and learn more
about his healthy, no-salt, no-preservative
products. David will demonstrate
how to make deliciously quick, easy and
healthy appetizers for the upcoming
spring season. Plus, all registrants will
receive a jar of David’s Special Steak
Rub, and one lucky attendee will receive a
beautiful basket of David’s products
(retail value: $100).
28
CHAMBORD, CANAPÉS &
COCKTAILS – $35
FRIDAY, APRIL 10
6:30 – 8:30 PM
Join us for easy tips to create an upscale
cocktail party at your cottage or in
your backyard this summer. Chef Andy
McKinney from Whisk Catering will
show us how to make a variety of elegant
canapés and other bite sized treats
featuring Chambord. An expert Product
Consultant will be with Andy to teach
you how to make some fun, exciting new
cocktails and pour summer wines sure
to impress.
YOU BE THE JUDGE! – $45
FRIDAY, APRIL 24
6:30 – 8:30 PM
Every two years Dairy Farmers of Canada
sponsors a Canada-wide cheese
competition among cow milk producers
using 100% Canadian milk. Hundreds
of cheeses will be competing in 28 categories
for the coveted Best in Category and
overall Grand Champion. The judges will
have had their say, now it is your turn.
You be the judge. Join Debbie Levy from
Dairy Farmers of Canada and an
expert Product Consultant as we taste our
way through a variety of Canadian
Cheese Grand Prix categories paired with
the perfect Canadian wine.
29
KEEPING IT CHILL – $35
FRIDAY, MAY 8
6:30 – 8:30 PM
There is nothing worse than a bottle of
wine going warm in the summer sun.
Danielle Comeau from SPUN Fiber Arts in
Burlington will be showing us how we
can play with natural fibers to create our
own felted work of art that will easily
double as a compact and durable wine
chiller for you to take home. An expert
Product Consultant will also lead a tasting
of some of this summer’s newest and
trendiest wines to help with inspiration.
SUMMERTIME READING – $35
FRIDAY, JUNE 12
6:30 – 8:30 PM
The Millcroft Kitchen welcomes Author
Kim Izzo! Author of the bestselling book,
My Life in Black and White, Kim will talk
about her books, inspiration and how she
juggles so many careers all at once. An
expert Product Consultant will be joining
us as we try some of the classic drinks
that are featured in Kim’s novel. Plus,
each registrant will also receive a copy
of My Life in Black and White.
JACK OF ALL TRADES – $25
FRIDAY, JUNE 19
7:00 – 8:30 PM
Treat dad to a fun and informative evening
with the Brand ambassador from Jack
Daniels. Learn all about the history of this
legendary whisky and the challenges
behind producing whisky in a dry county.
Jack Daniels is wonderful both for sipping
on the rocks on the end of a dock on a hot
summer day or as a marinade ingredient
to kick up your favourite barbecue dishes.
let’s keep
in touch!
If you wish to receive Taste & Experience, The LCBO’s Guide to
Hands-on Learning, are moving, or wish to be removed from our
mailing list, please email us at [email protected].
If you have a comment, suggestion or concern, please contact helloLCBO
at www.hellolcbo.com or call us toll-free at 1-800-668-5226 or 416-365-5900
AIR MILES® Offer
Earn AIR MILES® reward
miles at the LCBO.
Earn 1 reward mile for every
$30 you spend at an
LCBO store on a monthly
cumulative basis.*
Plus earn Bonus reward miles on
specially selected products each month!
* Including all taxes. Reward miles are not applicable on container
deposit fees, gift card purchases or on sales to licensees.
TM Trademarks of AIR MILES International Trading B.V. Used under
®
licence by LoyaltyOne, Co. and the LCBO.
LCBO
BAYVIEW VILLAGE
TORONTO
LCBO
SUMMERHILLL
TORONTO
2901 Bayview Ave.
North York, ON
M2K 1E6
10 Scrivener Square
Toronto, ON
M4W 3Y9
Tel. 416-222-7658
Tel. 416-922-0403
LCBO
MILLCROFT CENTRE
BURLINGTON
2000 Appleby Line
Burlington, ON
L7L 6M6
Tel. 905-336-6200
HOW TO REGISTER
To avoid disappointment, please register early! To purchase your tickets, please call or visit the Customer Service
Desk at the desired location. Payment must be received in person prior to the class date. Spaces are 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).
Participants must be 19 years of age or older.
Please note: Events are subject to change, as are advertised recipes. Call the store in advance for confirmation.
In accordance with Alcohol and Gaming Commission guidelines, beverage alcohol samples are offered in limited quantities.
Customers will receive one sample only of each product. Seats in classes cannot be reserved, nor can we ask class participants
to relinquish or change their seats to accommodate groups. We suggest you arrive early to ensure your group is seated together.
Full-meal Classes feature full portions of the recipes prepared.
Aroma is an important component of all beverage alcohol tastings. We recommend attendees refrain from wearing perfume,
cologne or other scented products.
LCBO is committed to serving people with disabilities. If you require accommodation, please advise us when registering for a class.
lcbo.com/learn
LCBO Special Events
7009755
Please recycle this guide.
20731
Dept. 903
43 Freeland Street
Toronto, ON
M5E 1L7

Taste Experıence

Transcription

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