Here is our winter line up of classes!

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  • Monday, January 22nd - 6:30 PM to 9:30 PM

    Sweet and Savory Puff Pastry

    Whether you’re looking for something to satisfy a sweet tooth or be a main player in a show stopping appetizer, puff pastry is a great place to start. Chef Carmen Barquero will show you how to make a fennel, olive and Italian sausage roll, followed by a chicken curry pot pie served with a light green salad. Next will be a French favourite, the light and flaky pain au chocolat. Lastly, Carmen will serve a lemon meringue cruffin.

     

    ***All ticket sales are final***

  • Friday, January 26th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Spanish Tapas

    Let sommelier Christie Pollard take you on a whirlwind trip to Espana so you can sip and nosh on wonderful food and wine pairings.

     

    • Smoked Paprika Almonds and Marinated Olives
    • Gambas Al Ajillo (Shrimp in Garlicky Olive Oil)
    • Mussels in Roasted Romesco and Cava
    • Albondigas (Meatballs in Spicy Tomato Sauce)
    • Ricotta Custard Flans with Caramel

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

  • Monday, January 29th - 6:30 PM to 9:30 PM

    Vegan - All About Aquafaba

    Not sure what aquafaba is? Don’t worry, chef Yoda Olinyk is here to tell you all about this new phenomenon in the vegan cooking world. Aquafaba is the liquid from cooked beans, usually chickpeas, and can be used in many different ways.

    In this class, we will prepare three recipes using aquafaba, as well as get into an in-depth conversation about the science behind how this new super egg replacement works. We will make vegan meringue and top vegan lemon curd with it. We will also use aquafaba as an egg replacement in a breading station to make breaded eggplant “parmesan,” and a vegan aquafaba omelette.

     

    ***All ticket sales are final***

  • Friday, February 16th - 6:30 PM to 9:30 PM

    Chinese New Year Dumplings

    Ring in the new year at Jill’s Table…Chinese New Year that is! Tonight, chef Ran Ai will start things off with a tomato and cabbage noodle soup made with dumpling wrappers followed by veal and carrot pot stickers. Next on the menu is pork and shiitake mushroom wontons in red chili oil sauce. Ran will then serve Chinese chive and egg pie (xianbing). For dessert, enjoy glutinous sweet dumplings with brown sugar and osmanthus blossom syrup and crushed peanuts. Happy New Year!

     

    ***All ticket sales are final***

  • Monday, February 26th - 6:30 PM to 9:30 PM

    Authentic Chilean

    Step onto the fragrant and bustling streets of Santiago as chef Carman Barquero brings Chilean cooking to Jill’s Table. To start, Carmen will serve up a South American favourite, beef short rib empanadas with pebre – Chilean chili sauce followed by marinated celery and avocado salad. Then indulge in scallops with stewed chickpeas and tomatoes. On the sweet side, enjoy a delicious Chilean speciality – cocadas – coconut macaroons with dulce de leche and chocolate.

     

    ***All ticket sales are final***

  • Thursday, March 1st - 10:30 AM to 12:30 PM

    Everything Spiralized (Day Class)

    This curly craze just isn’t stopping!   Find out more ways to use one of this decade’s most popular gadgets. Jill will show you how to make a healthy zucchini “pasta” with spinach pesto. Next up is a salad of roasted and spiralized beets on organic greens. Finish the morning with a carrot ginger stir fry with Asian greens.

     

    ***All ticket sales are final***

  • Friday, March 2nd - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Italian Table

    Italy is known for not only its amazing food but also the incredible and vast array of wines that are produced here. Join sommelier Christie Pollard as she shares food and wine pairings so perfectly married that you will wonder how you could ever have one without the other.

    • Buffalo Mozzarella with Orange, Roasted Grapes and Honey
    • Panzanella Verde with Sunflower Sprouts
    • Braised Lamb Shank Ravioli
    • Strawberry Rosewater Cream Meringues with Pistachio

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

    Sold out!

  • Tuesday, March 6th - 10:30 AM to 12:30 PM

    Sweetie Pie (Day Class)

    Today, Vicci Coughlin of the Telegraph House is here to share her tips and tricks to making incredible pies. She will start by showing you how to make a light and flaky pastry for six pie shells. Vicci will then ‘wow’ you with a wonderful coconut meringue pie followed by Nell’s butter tarts. Warm up with a nice bowl of soup and take home a bag of Arva flour to get you started.

     

    ***All ticket sales are final***

  • Friday, March 9th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Irish Classics

    Beer lovers, this one is for you! Sommelier Christie Pollard pairs Anderson Craft Ales with some of her favourite Irish dishes. Just in time for St. Patty’s Day!

    • Beer Cheese with Crudités
    • Corned Beef Cabbage Spring Rolls with Mustard Dipping Sauce
    • Irish Stew with Colcannon
    • Porter Affogato with Baileys

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

  • Tuesday, March 13th - 6:30 PM to 9:30 PM

    Hands-on Pasta Making

    Learn the joys of making your own pasta with chef Ran Ai in this technique-focused class. The evening will begin with you learning the tricks to making a basic pasta dough that can be turned into all kinds of amazing dishes. Enjoy a delicious sausage ravioli with sweet pepper and sundried tomato, followed by fettuccini with beef ragu. Next, try your hand at making gnocchetti with wild mushroom cream sauce. Now take these skills home and impress all your friends and family.

     

    ***All ticket sales are final***

    Sold out!

  • Thursday, March 15th - 6:30 PM to 9:30 PM

    Go With the Grain

    Tonight, Jill will introduce you to some of the lesser-known grains.  Start the evening with a warming bowl of Turkish wheatberry soup, followed by a salad of farro with roasted squash and kale in a lemon vinaigrette. Next is stir-fried millet with Asian mushrooms and greens.   Barley is the next featured grain in a delicious risotto with sundried tomatoes, porcini and sage. Dessert is polenta cake with local honey and fresh berries.

     

    ***All ticket sales are final***

  • Tuesday, March 20th - 6:30 PM to 9:30 PM

    Beyond Sushi

    Japanese cooking has so much more to offer than sushi. Tonight, chef Ran Ai will introduce you to some of the other wonders that make Japanese cooking so memorable. First up is Japanese steamed egg custard with mushrooms followed by shrimp and vegetable tempura and a spicy tuna and avocado roll. Ran will then show you how to make an eggplant and unagi donburi rice bowl. For dessert, try the magic that is Japanese matcha cheesecake.

     

    ***All ticket sales are final***

  • Wednesday, March 28th - 6:30 PM to 9:30 PM

    Vegan - Plant-Based Batch Cooking

    In this class, Chef Yoda Olinyk will talk about stock making and how to reduce your kitchen waste while increasing the flavour and nutrition in all your meals. We will make one recipe using Canadian lentils, and show how to convert one easy recipe into three different family-friendly dinners all week long – vegan Bolognese, taco “meat,” and a curry shepherd’s pie with chili cilantro sweet potato mash.

     

    ***All ticket sales are final***

    1 ticket remaining!

  • Monday, January 15th - 6:30 PM to 9:30 PM

    'THE' Big Red Bowl

    Tonight, learn why Jill’s “red bowl” from Emile Henry in France is a kitchen essential and her favourite dish. Made for Jill’s Table exclusively, this oven-safe bowl will be the feature of the night to showcase a vegetarian shepherd’s pie, roasted winter vegetable salad with a maple vinaigrette,  Asian “spaghetti”, baked ratatouille, and a butterscotch crumble fruit crisp.

    Each guest will take home Jill’s favourite red bowl. (Value $54.99)

    ***All ticket sales are final***

    Sold out!

  • Tuesday, January 16th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Spanish Tapas

    Let sommelier Christie Pollard take you on a whirlwind trip to Espana so you can sip and nosh on wonderful food and wine pairings.

     

    • Smoked Paprika Almonds and Marinated Olives
    • Gambas Al Ajillo (Shrimp in Garlicky Olive Oil)
    • Mussels in Roasted Romesco and Cava
    • Albondigas (Meatballs in Spicy Tomato Sauce)
    • Ricotta Custard Flans with Caramel

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Wednesday, January 17th - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Indoor or outdoor, cooking with cast iron is a great way to turn out some tasty dishes. Tonight, Troy Spicer will be passing on his knowledge and showing you how to cook skillet naan bread along with icebox crackers with curried shrimp. Next up is pan-seared chicken with lemon caper beurre blanc, rapini and lentils. Finally, Troy will demonstrate how even dessert can come out of that trusty cast iron skillet by serving up a Paal Payasan, a fragrant Indian rice pudding. Take home a 10-1/4″ cast iron pan (valued at $42.99) and get cooking!

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Thursday, January 18th - 6:30 PM to 9:30 PM

    Introduction to Sous-Vide

    Sous-vide is fast becoming a hot new trend in the culinary world. Tonight, chef Chad Stewart is here to show you how to perfect this art form. First, a slow-cooked marinated chicken thigh, corn tortillas, pickled shallot, crumbled feta, fresh cilantro & cabbage slaw. Next up is a sous-vide local pork belly with crispy crackling skin and sous-vide local garlic and honey glazed carrots. The evening will wrap up with sous-vide black angus beef chuck roast with butter- poached local fingerling potatoes, chimichurri and red wine reduction and fresh horseradish.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Tuesday, January 23rd - 6:30 PM to 9:30 PM

    Jill's Winter Soups and Stews

    This class will help take the chill out of winter!  Join Jill as she features recipes from her latest book, Soups, Stews and Breads.  Learn how easy it is to make homemade chicken stock.  Then enjoy a comforting bowl of chicken noodle soup. Next is a hearty vegetarian barley and mushroom soup, followed by Thai beef pho. Last is a crowd-pleasing Moroccan lamb tagine with whole wheat couscous and preserved lemons.

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Wednesday, January 24th - 6:00 PM to 7:30 PM + Thursday , January 25th - 6:00 PM to 8:00 PM

    Sourdough Masterclass

    Join chef Josie Pontarelli for a two-evening intense sourdough breadmaking clinic.

    Wednesday, January 24th – Stop by the store after work on day one and learn all the keys to mixing the dough for a naturally leavened loaf of bread.  You will take the dough home and rest it in the fridge overnight. Class begins at 6:00pm

    Thursday, January 25th – Join us the following night to learn the fundamentals of shaping, proofing and baking.  While your bread proofs and bakes, relax and enjoy a warming winter dinner.  Best of all, you will have a fresh baked loaf to bring home to enjoy on the weekend! Class begins at 6:00pm.

     

    ***All ticket sales are final***

  • Tuesday, January 30th - 10:30 AM to 12:30 PM

    Cooking for 2 (Day Class)

    Calling all empty-nesters.   Learn how to scale back your cooking with some great tips from Jill. She’ll start with a quick and easy frittata, discussing the multitude of variations. Next on the menu is dill Dijon baked salmon with roasted potatoes and seasonal vegetable. Plus, learn how to make a great salmon chowder for the next day. Dessert is speedy individual brownies.

     

    ***All ticket sales are final***

  • Thursday, February 1st - 6:30 PM to 9:30 PM

    Szechuan 101

    Chef Ran Ai is here to show you how to turn out some wonderful Szechuan-inspired dishes. To begin, she will serve a tasty hot and sour soup followed by spicy beef and vegetables with Chinese style naan bread. Next, enjoy kung pao chicken with green beans in a chili sesame sauce served over rice. Finally, nosh on fried sesame balls with sweet red bean paste filling.

     

    ***All ticket sales are final***

  • Tuesday February 6th - 6:30 PM to 9:30 PM

    'THE' Big Red Bowl

    Tonight, learn why Jill’s “red bowl” from Emile Henry in France is a kitchen essential and her favourite dish. Made for Jill’s Table exclusively, this oven-safe bowl will be the feature of the night to showcase a vegetarian shepherd’s pie, roasted winter vegetable salad with a maple vinaigrette,  Asian “spaghetti”baked ratatouille, and a butterscotch crumble fruit crisp.

    Each guest will take home Jill’s favourite red bowl. (Value $54.99)

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Wednesday, February 7th - 6:30 PM to 8:30 PM

    Hands On - Chop, Slice and Dice

    Sharpen your knife skills with chef Deb Murray in this hands-on class. Today, learn how to chop, dice, hone and so much more to make your time in the kitchen simpler. Enjoy a delicious sweet potato, pepper and corn chowder and take home the ingredients you will have prepared in class to make it at home for yourself.

     

    ***All ticket sales are final***

  • Friday, February 9th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Date Night

    Tonight, sommelier Christie Pollard will treat you and your special someone to four pairings featuring a variety of wines that will make the flavours of the evenings dishes pop.

    • Marinated Roasted Pepper and Herb Salad with Capers and Pecorino
    • Truffled Polenta Fries with Aioli
    • Bouillabaisse for Two with Rouille Toasts
    • Pears in Amarone with Vanilla Mascarpone

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Monday, February 12th - 6:30 PM to 9:30 PM

    Easy Thai

    Experience the bold, fresh flavours of Thai food in this class with Jill will introduce you to the key pantry staples of this fabulous cuisine.  Start the night with delicious Thai fresh rolls, followed by green mango salad with jumbo shrimp.  Next is the ubiquitous Pad Thai. Jill will then share her family favourite ¬ Thai chicken drumsticks served with Jasmine rice. Dessert is a creamy coconut pudding.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Thursday, February 15th - 6:30 PM to 9:30 PM

    Be My Valentine

    Treat your sweetheart to a night out as chef Paul Harding serves up some show-stopping dishes. First up is a Jerusalem artichoke and white truffle soup, followed by a wonderful lobster and fine herb salad with melon and brioche. The main course will be a beef tenderloin rossini with potato gratin. Finally, indulge on a chocolate soufflé with raspberry sauce.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Thursday, February 22nd - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Whisky

    Calling all whisky lovers! Tonight, sommelier Christie Pollard will show you how to create the perfect pairings for some of her favourite whiskies. She will also teach you how to incorporate this smooth libation into wonderful recipes that can even be enjoyed by those who may not share your passion for whisky.

     

    • Scotch Eggs with Mustard Sauce and Greens
    • Bourbon Glazed Ribs and Cornbread with Honey Bourbon Butter
    • Dark Ginger Rye Cake
    • Chocolate Pecan Whisky Balls

    Each guest will take home a Glencairn crystal tasting glass.

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Friday, February 23rd - 6:30 PM to 9:30 PM

    Chef's Menu with Chad Stewart

    Nothing tastes better than fresh produce turned into a magical dish. Tonight, chef Chad Stewart will delight your senses by starting with mussels in a white wine, garlic, parmesan & fresh dill sauce. Next up, a winter greens salad with prosciutto di Parma, local fresh buffalo mozzarella drizzled in the chef’s simple balsamic vinaigrette, followed by gnocchi with gorgonzola dolce – chef’s ricotta cheese gnocchi in cream gorgonzola sauce. Finally enjoy pizza made for a king –or queen with local bacon and Yukon gold potato with béchamel cream sauce and homemade rosemary garlic oil.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Tuesday, February 27th - 6:30 PM to 9:30 PM

    Inspired Indonesian

    Jill’s Table welcomes chef Anthony Abdullah from Petojo Food and Catering to the kitchen to share his love of Indonesian cooking. Anthony has created a menu that includes a variety of traditional dishes that will leave you wanting to hop on a plane and head to the other side of the world. The evening will begin with gado gado  – rice cakes, green beans, cabbage, carrots, hard boiled egg, fried tempeh, krupuk and peanut sauce all mixed into a mouth watering salad. Next, ayam bakar bumbu rujak or grilled chicken in rujak sauce, followed by nasi kuning, a fragrant yellow rice with coconut milk, turmeric, lemongrass, ginger and garlic. Finally, pisang goreng, a fried banana with clove, cinnamon, star anise and palm sugar syrup.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Wednesday, February 28th - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Indoor or outdoor, cooking with cast iron is a great way to turn out some tasty dishes. Tonight, Troy Spicer will be passing on his knowledge and showing you how to cook skillet naan bread along with icebox crackers with curried shrimp. Next up is pan-seared chicken with lemon caper beurre blanc, rapini and lentils. Finally, Troy will demonstrate how even dessert can come out of that trusty cast iron skillet by serving up a Paal Payasan, a fragrant Indian rice pudding. Take home a 10-1/4″ cast iron pan (valued at $42.99) and get cooking!

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Monday, March 5th - 6:30 PM to 9:30 PM

    Hands-on Pasta Making

    Learn the joys of making your own pasta with chef Ran Ai in this technique-focused class. The evening will begin with you learning the tricks to making a basic pasta dough that can be turned into all kinds of amazing dishes. Enjoy a delicious sausage ravioli with sweet pepper and sundried tomato, followed by fettuccini with beef ragu. Next, try your hand at making gnocchetti with wild mushroom cream sauce. Now take these skills home and impress all your friends and family.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Wednesday, March 7th - 6:30 PM to 9:30 PM

    Know Your Cuts of Beef

    Tonight, chef Troy Spicer takes over the kitchen to show you how to prepare and present beef so it is the star of the show. He will begin the night with two appetizers: roast beef popovers and a philly cheese crostini. Next up will be a mouth watering traditional pot roast with a root vegetable medley and crispy potato spirals. You will then be served a lovely butter rum cake to wrap up the evening.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Thursday, March 8th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Irish Classics

    Beer lovers, this one is for you! Sommelier Christie Pollard pairs Anderson Craft Ales with some of her favourite Irish dishes. Just in time for St. Patty’s Day!

    • Beer Cheese with Crudités
    • Corned Beef Cabbage Spring Rolls with Mustard Dipping Sauce
    • Irish Stew with Colcannon
    • Porter Affogato with Baileys

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Monday, March 12th - 6:30 PM to 9:30 PM

    Hands-on Pizza Making

    Sometimes nothing is better than pulling a homemade pizza straight out of the oven. Join chef Carmen Barquero as you learn how to make an easy tomato sauce and a fast pizza dough to be used for a traditional Margherita pizza. Next, Carmen will show you how to make an alternative crust using cauliflower for all those with alternative diets. You will then enjoy a seasonal Chicago-style deep dish pizza made for the meat lover. Lastly, Carmen will show you how to make a simply delicious oatmeal chocolate chip cookie pizza.

     

    ***All ticket sales are final***

  • Wednesday, March 21st - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Indoor or outdoor, cooking with cast iron is a great way to turn out some tasty dishes. Tonight, Troy Spicer will be passing on his knowledge and showing you how to cook skillet naan bread along with icebox crackers with curried shrimp. Next up is pan-seared chicken with lemon caper beurre blanc, rapini and lentils. Finally, Troy will demonstrate how even dessert can come out of that trusty cast iron skillet by serving up a Paal Payasan, a fragrant Indian rice pudding. Take home a 10-1/4″ cast iron pan (valued at $42.99) and get cooking!

     

    ***All ticket sales are final***

    To join the waitlist, please e-mail us.

  • Thursday, March 22nd - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Italian Table

    Italy is known for not only its amazing food but also the incredible and vast array of wines that are produced here. Join sommelier Christie Pollard as she shares food and wine pairings so perfectly married that you will wonder how you could ever have one without the other.

    • Buffalo Mozzarella with Orange, Roasted Grapes and Honey
    • Panzanella Verde with Sunflower Sprouts
    • Braised Lamb Shank Ravioli
    • Strawberry Rosewater Cream Meringues with Pistachio

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Friday, March 23rd - 6:30 PM to 9:30 PM

    Introduction to Sous-Vide

    Sous-vide is fast becoming a hot new trend in the culinary world. Tonight, chef Chad Stewart is here to show you how to perfect this art form. First, a slow-cooked marinated chicken thigh, corn tortillas, pickled shallot, crumbled feta, fresh cilantro & cabbage slaw. Next up is a sous-vide local pork belly with crispy crackling skin and sous-vide local garlic and honey glazed carrots. The evening will wrap up with sous-vide black angus beef chuck roast with butter- poached local fingerling potatoes, chimichurri and red wine reduction and fresh horseradish.

     

    ***All ticket sales are final***

    Sold out!

    To join the waitlist, please e-mail us.

  • Tuesday, March 27th - 6:30 PM to 9:30 PM

    Italian Easter

    This year, celebrate Easter like the Italians. Chef Chris Squire will prepare a feast starting with pasta carbonnara made from hand-made spaghetti, romano pecorino, guianciale and organic eggs. Next enjoy a perfectly roasted rack of lamb with a rosemary crust,  fagioli and broccoli rabe. To keep your sweet tooth satisfied, Chris will make chocolate and raspberry semifreddo and hazelnut croccante.

     

    ***All ticket sales are final***

  • Thursday, March 29th - 6:30 PM to 9:30 PM

    From the Water

    Dive into all the ocean has to offer with chef Paul Harding. Tonight, Paul has planned a palate pleasing seafood inspired menu that begins with a classic lobster bisque with creme fraiche. You will then be treated to oysters Rockefeller, followed by scallops with peashoots, citrus soy dressing and toasted sesame seeds. Last but certainly not least is a salt-baked whole roasted salmon with new potatoes, spinach and lemon beurre blanc. A perfectly paired glass of wine will be served along with this meal.

     

    ***All ticket sales are final***

    Sold out!