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  • Monday, April 23rd - 10:30 AM to 12:30 PM

    Global Vegetarian (Day Class)

    Join Jill as she shares some of her favourite vegetarian dishes from around the world.

    • Moroccan Red Lentil Dip served with Crudités and Pita
    • Indian Aloo Gobi with Tomato Relish and Basmati Rice
    • Japanese Okonomiyaki (Savoury Pancake)
    • Spanish Gazpacho

    Graduate of Brescia’s Food & Nutrition program, Madisyn Fisher, will be providing nutritional information alongside this class

    ***All ticket sales are final***

  • Friday, May 4th - 6:30 PM to 9:30 PM

    South Vietnamese

    We are thrilled to have chef Thompson Tran join us this season. You will be treated to an evening of family recipes while he shares the rich and delicious cultural history of Vietnam.

    • Pan-fried Ginger Tofu with Salty and Sweet Scallion
    • Vietnamese Tamarind Sour Salmon Soup
    • Lemongrass Chicken with Jasmine Rice and Vietnamese Pickles
    • Peanut and Coconut Banana Popsicles

    ***All ticket sales are final***

  • Wednesday, May 9th - 6:30 PM to 9:30 PM

    Introduction to Sous-Vide

    Sous-vide cooking continues to be the hot trend in the culinary world. Whether you are new to this method or a seasoned pro looking for inspiring new dishes, chef Chad Stewart is here to share his wealth of knowledge on this cooking technique.

    • Perfectly Poached 63-degree Egg withVersatile Mushrooms on Toast
    • Local Beet Salad with Gouda and Pistachios
    • Orange and Juniper marinated Duck Breast with Wheat Berry Pilaf, Blackberry Red Wine Gastrique
    • Meyer Lemon Curd Cookie Crumble with Chantilly Cream

    ***All ticket sales are final***

  • Thursday, May 17th - 6:30 PM to 9:30 PM

    Inspired Indonesian

    Chef Anthony Abdullah of Petojo Food and Catering returns to our kitchen to share his love of Indonesian cooking with a new menu full of traditional dishes.

    • Indonesian Perkedel (Spiced Potato Patties)
    • Nasi Goreng (Indonesian Style Fried Rice with Mushroom, Bok Choy, Shrimp Paste, Topped with a Fried Egg)
    • Satay Kambing with Sambal Ketjap (Marinated Lamb Skewers with a Sweet Soy and Chili Dipping Sauce)
    • Serabi Kuah (Sweet Indonesian Pancakes with Coconut Sauce)

    ***All ticket sales are final***

  • Monday, May 28th - 10:30 AM to 12:30 PM

    All About Herbs (Day Class)

    We call this our “perennial” favourite spring class!

    Learn how to choose, grow and most importantly cook with herbs.

    • Herbed Frittata with Kale
    • Chilled Cucumber Soup with Crème Fraiche, Smoked Salmon and Dill
    • Lavender Panna Cotta

    ***All ticket sales are final***

  • Thursday, May 31st - 6:30 PM to 9:30 PM

    All About Herbs

    We call this our “perennial” favourite spring class!

    Learn how to choose, grow and most importantly cook with herbs.

    • Lamb Kabobs with Mint Pesto served with Tzatziki in Mini Pita
    • Herbed Fritatta with Kale
    • Chilled Cucumber Soup with Crème Fraiche, Smoked Salmon and Dill
    • Rosemary Pear Cake served with Crème Fraiche

    ***All ticket sales are final***

  • Monday, June 11th - 6:30 PM to 9:30 PM

    A Taste of Portugal

    Sip on a glass of Vino Verde as Jill shares some classic Portuguese favourites from her recent trip through this beautiful country.

    • Salada Mista
    • Caldo Verde Soup
    • Piri Piri Chicken Skewers
    • Pork and Clams served with Roast Potatoes
    • Almond Cake

    ***All ticket sales are final***

  • Wednesday, June 13th - 6:30 PM to 9:30 PM

    Introduction to Sous-Vide

    Sous-vide cooking continues to be the hot trend in the culinary world. Whether you are new to this method or a seasoned pro looking for inspiring new dishes, chef Chad Stewart is here to share his wealth of knowledge on this cooking technique.

    • Perfectly Poached 63-degree Egg withVersatile Mushrooms on Toast
    • Local Beet Salad with Gouda and Pistachios
    • Orange and Juniper marinated Duck Breast with Wheat Berry Pilaf, Blackberry Red Wine Gastrique
    • Meyer Lemon Curd Cookie Crumble with Chantilly Cream

    ***All ticket sales are final***

  • Thursday, June 14th - 6:30 PM to 9:30 PM

    Burgers, Burgers, Burgers

    Fire up the grill — it’s burger season and chef Paul Harding is here to share a few of his favourite recipes.

    • The Big Mac (Ground Organic Blade Steak, Thousand Island Sauce, Shredded Lettuce, Dill Quickles on a Sesame Seed Bun)
    • Turkey Banh Mi Burger with Ham, Pickled Carrots and Cilantro on a pillowy Milk Bun
    • Blue Cheese Stuffed Beef Burger topped with Pickled Red Onions, Iceberg Lettuce and Crispy Spicy Salami

    ***All ticket sales are final***

  • Friday, June 22nd - 6:30 PM to 9:30 PM

    Vegan Spanish

    Chef Yoda Oylink joins the kitchen to share a delicious meal inspired from her recent travels through Spain featuring innovative, flavourful plant-based dishes.

     

    • Sangria served w/ Warm Spanish Olives, Citrus Zest and Herbs, and Assorted Nuts
    • “Croquetas” – Potato and “Ham” Croquettes with Spicy Tomato Sauce Fried
    •  Authentic Valencian Paella with Field Roast “Sausage”, Tofu “Scallops” and Green Beans
    • Churros with Chocolate Dip

     

    ***All ticket sales are final***

  • Monday, June 25th - 6:30 PM to 8:30 PM

    Hands On - Knife Skills

    Sharpen your knife skills with chef Deb Murray as she teaches you how to chop, slice, dice and hone in this hands-on class. You’ll chop your way through the all ingredients you will need to make a chopped salad.

    • Chopped Spring Vegetable Salad with Asparagus, Radish, Cucumber and a Creamy Lemon Dressing

    ***All ticket sales are final***

  • Tuesday, June 26th - 6:30 PM to 9:30 PM

    Appetizers For The Grill

    Looking for some delicious new grilling recipes this summer? Why not start with starters! Daphna Rabinovitch is here to share a few favourite recipes to kick off the start of any summer gathering.

    • Spice Rubbed Lamb with Harissa Sauce
    • Caprese Crostini
    • Grilled Halloumi with Peaches and Plums
    • Bulgogi and Grilled Banh Mi Sliders

    ***All ticket sales are final***

  • Tuesday, July 3rd - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Sparkling Wine & Food Pairings

    Whether it is French Champagne or Cremant, Italian Prosecco or a Spanish Cava, sparkling wines can be some of the most versatile and food friendly. Join certified  sommelier Christie Pollard for a bubble-filled evening. Pop a cork!

    • Vietnamese Crepe with Vegetables, Herbs and Nuoc Cham
    • Lemon Ricotta Spaghetti with bacon and Swiss chard
    • Wild Mushroom and Truffle Ragout with poached egg
    • Roasted Summer Fruit with grilled sweet cornbread, maple cream and vanilla syrup

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

  • Thursday, July 5th - 6:30 PM to 9:30 PM

    Burgers, Burgers, Burgers

    Fire up the grill — it’s burger season and chef Paul Harding is here to share a few of his favourite recipes.

    • The Big Mac (Ground Organic Blade Steak, Thousand Island Sauce, Shredded Lettuce, Dill Quickles on a Sesame Seed Bun)
    • Turkey Banh Mi Burger with Ham, Pickled Carrots and Cilantro on a pillowy Milk Bun
    • Blue Cheese Stuffed Beef Burger topped with Pickled Red Onions, Iceberg Lettuce and Crispy Spicy Salami

     

    ***All ticket sales are final***

  • Monday, July 9th - 10:30 AM to 12:30 PM

    Indian Home Cooking (Day Class)

    We are excited to welcome Humeira Tariq to our kitchen for a day exploring the exotic flavours and spices of traditional Indian cuisine.

    • Red Chicken Curry made with Tandoori Spices
    • Rajma Curry made with Red Kidney Beans
    • Rice Pulau with Mixed Vegetables
    • Raita – a Yogurt Based Side
    • Mango Lassi – a Sweet Mango Smoothie

    ***All ticket sales are final***

  • Thursday, July 12th - 10:30 AM to 12:30 PM

    Sensational Summer Salads (Day Class)

    Summertime is salad time!  Join Jill to get inspired for summer entertaining

    • Smoked Trout Salad with a Lemon Vinaigrette
    • Potato Caesar Salad with Local Organic Bacon
    • Grilled Korean Beef Noodle Salad with Kimchi
    • Asparagus Fennel and Green Bean Salad with Truffle Vinaigrette

    Bonus! Venture out with Jill to visit the Covent Garden Farmer’s Market to meet the growers of the incredible bounty around us!

    ***All ticket sales are final***

  • Wednesday, April 18th - 6:30 PM to 9:30 PM

    No Fuss Entertaining

    From backyard barbecues to outdoor celebrations and summer party get-togethers, join Jill for an evening of summer celebrations while she shares her tips and tricks to make your next gathering a breeze!

    • Grilled Ratatouille Salad
    • Asian Cabbage Noodle Salad
    • Rosemary Flank Steak with Garlic Aioli, Jill’s favourite mustards and Grilled Ciabatta
    • No-bake Blueberry Lemon Cheesecake Pots

    ***All ticket sales are final***

  • Friday, April 20th - 6:30 PM to 9:30 PM

    No Fuss Entertaining

    From backyard barbecues to outdoor celebrations and summer party get-togethers, join Jill for an evening of summer celebrations while she shares her tips and tricks to make your next gathering a breeze!

    • Grilled Ratatouille Salad
    • Asian Cabbage Noodle Salad
    • Rosemary Flank Steak with Garlic Aioli, Jill’s favourite mustards and Grilled Ciabatta
    • No-bake Blueberry Lemon Cheesecake Pots

    ***All ticket sales are final***

  • Tuesday, April 24th - 6:30 PM to 9:30 PM

    Sweetie Pie

    Celebrate the sweet flavours of spring with Vicci Coughlin of Port Stanley’s Telegraph House Bed & Breakfast and her daughter-in-law, Alana Coughlin of Haven’s Creamery. Handmade pies and handmade ice cream…a perfect labour of love!  Enjoy  a bowl of soup while you learn all you need to know to make perfect pies.

    • Light Flaky Pastry for 6 Pies
    • Pecan, Ginger & Bourbon Pie
    • Cranberry Apple Pie
    • Vanilla ice cream

    Take home an Emile Henry Pie dish valued at $54.99

    ***All ticket sales are final***

  • Thursday, April 26th - 6:30 PM to 9:30 PM

    Chef's Menu with Paul

    Chef Paul Harding of The Root Cellar will share a special menu.

    • Herb Crusted Cod with Fine Herbs, Heirloom Tomato Confit, Tomato Water and Bacon Bits
    • Agnello Tonnato — Roasted Lamb served chilled with Tuna, Capers and Green Beans
    • Florentine T-bone Steak,with Arugula, Anchovies, Grilled Lemon, Aged Balsamic, Parmigiano Reggiano and Tuscan Olive Oil
    • Summer Berries, Crunchy Meringue, Lavender Zabaglione

    ***All ticket sales are final***

  • Tuesday, May 1st - 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.

    • Basic Pasta Dough
    • Spring Pea and Ricotta Ravioli with Pan-Seared Scallops and Saffron Broth
    • Tagliatelle with Sausage and Eggplant Ragu
    • Orecchiette with Asparagus, Heirloom Tomatoesand Basil and Parsley Pesto Sauce

    ***All ticket sales are final***

  • Wednesday, May 2nd - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Although cast iron cookware was invented centuries ago, a resurgence of love for cast iron cooking has made it among the hottest kitchen pieces today. Chef Chad Stewart’s menu will show you just why cast iron should be a staple in your kitchen.

    As a bonus guests will take home a 10-1/4″ cast iron pan (valued at $42.99) or pay an additional $3.00 and upgrade to a 10-1/4 “ cast iron grill pan (valued at $45.99).

    • Seared Wild Sea Scallop
    • Perfectly Cooked Steak with Roasted Garlic & Thyme
    • Duck Fat Potatoes & Local Vegetables
    • Cast Iron Pear Tarte Tatin

    ***All ticket sales are final***

  • Thursday, May 3rd - 6:30 PM to 9:30 PM

    Vegan Italian

    Plant-based cucina! Back from her European travels, chef Yoda Oylink is in the kitchen for an evening of Italian-inspired vegan dishes.

    • Arancini (Risotto Fritters)
    • “Spaghetti and Meatballs” with Zucchini Pasta and White Bean Meatballs
    • “Traditional Lasagna” with Tofu Ricotta and Walnut Parmesan
    • Vegan “Panna Cotta” with Chocolate Espresso Sauce and Hazelnuts

    ***All ticket sales are final***

  • Tuesday, May 8th - 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.

    • Basic Pasta Dough
    • Spring Pea and Ricotta Ravioli with Pan-Seared Scallops and Saffron Broth
    • Tagliatelle with Sausage and Eggplant Ragu
    • Orecchiette with Asparagus, Heirloom Tomatoesand Basil and Parsley Pesto Sauce

    ***All ticket sales are final***

  • Thursday, May 10th - 6:30 PM to 9:30 PM

    French Baking

    Learn the art of French baking with chef Carmen Barquero as she treats you to an evening of classic French pastries. This is an excellent class for aspiring bakers. Be sure to bring along your sweet tooth! A fresh salad will be served alongside the savoury gougeres.

    • French Macarons
    • Florentines
    • Choux Pastry Swans and Eclairs
    • Savoury Gougères

    ***All ticket sales are final***

  • Tuesday, May 15th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Mexican Cuisine with Beer Pairings

    Learn the best beer pairings for taco night with sommelier Christie Pollard. The menu explores classic Mexican dishes full of fresh herbs, citrus and spicy flavours and how these pair with a variety of beer styles.

    • Michelada (Spicy Beer and Lime Cocktail)
    • Mexican Tortilla Soup
    • Fish Tacos with Red Cabbage, Jalapeño and Lime Slaw
    • Chilaquiles with Tomatillo Salsa, Corn, Chicken and Baked Eggs
    • Burnt Caramel Flan

    **Attendees must be 19 years of age or older to participate**

    ***All ticket sales are final***

  • Wednesday, May 16th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Mexican Cuisine with Beer Pairings

    Learn the best beer pairings for taco night with CAPS  sommelier Christie Pollard. The menu explores classic Mexican dishes full of fresh herbs, citrus and spicy flavours and how these pair with a variety of beer styles.

    • Michelada (Spicy Beer and Lime Cocktail)
    • Mexican Tortilla Soup
    • Fish Tacos with Red Cabbage, Jalapeño and Lime Slaw
    • Chilaquiles with Tomatillo Salsa, Corn, Chicken and Baked Eggs
    • Burnt Caramel Flan

    **Attendees must be 19 years of age or older to participate**

    ***All ticket sales are final***

  • Wednesday, May 23rd - 6:30 PM to 9:30 PM

    Weeknight Meals

    Emily Richards is in the kitchen to share her favourite weeknight meals. Simple, great tasting, quick meals for when you’ve got a lot on your plate!

    • One Dish Sausage, Peppers and Tomatoes
    • Spicy Shredded Beef Tacos
    • Zia Lina’s Frittata
    • Coconut Curry Salmon Linguine
    • Harissa Chicken Burgers

    ***All ticket sales are final***

  • Friday May 25th - 6:30 PM to 9:30 PM

    The Cottage Pantry

    Ever wonder about what essentials to take to the cottage to ensure you are always at “the ready” for entertaining? Jill will showcase some of her summer staples, including, salsa, olives, canned tomatoes, premium canned tuna, aioli, pasta, chutney, along with extra virgin olive oil and sherry vinegar.   From those simple ingredients she’ll create 8 dishes that will be sure to become part of your summer repertoire.

    • Bruschetta
    • Tuna Pasta Salad with Dill and Aioli
    • Gazpacho
    • Mexican Pizza
    • Warm Spiced Olives with Orange Zest
    • Cheddar Wrapped Olives
    • Chilled Asparagus with a Sherry Vinaigrette and Shaved Hard-Boiled Egg
    • BBQ Chicken Skewers with Chutney

    ***All ticket sales are final***

  • Tuesday, May 29th - 6:30 PM to 9:30 PM

    Simply Korean

    Explore the compelling flavours of Korean food with chef Ran Ai as she shares an evening full of rich, flavour-packed, spicy and exotic dishes.

     

    • Cabbage Kimchi
    • Japchae Salad
    • Beef Bulgogi
    • Tteokbokki (Spicy Stir-Fried Rice Cakes)
    • Subak Hwachae (Korean Watermelon Punch)

    ***All ticket sales are final***

  • Wednesday, May 30th - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Although cast iron cookware was invented centuries ago, a resurgence of love for cast iron cooking has made it among the hottest kitchen pieces today. Chef Chad Stewart’s menu will show you just why cast iron should be a staple in your kitchen.

    As a bonus guests will take home a 10-1/4″ cast iron pan (valued at $42.99) or pay an additional $3.00 and upgrade to a 10-1/4 “ cast iron grill pan (valued at $45.99).

    • Seared Wild Sea Scallop
    • Perfectly Cooked Steak with Roasted Garlic & Thyme
    • Duck Fat Potatoes & Local Vegetables
    • Cast Iron Pear Tarte Tatin

    ***All ticket sales are final***

  • Monday, June 4th - 6:30 PM to 9:30 PM

    Chef's Menu with Paul

    Chef Paul Harding of The Root Cellar will share a special menu.

    • Herb Crusted Cod with Fine Herbs, Heirloom Tomato Confit, Tomato Water and Bacon Bits
    • Agnello Tonnato — Roasted Lamb served chilled with Tuna, Capers and Green Beans
    • Florentine T-bone Steak,with Arugula, Anchovies, Grilled Lemon, Aged Balsamic, Parmigiano Reggiano and Tuscan Olive Oil
    • Summer Berries, Crunchy Meringue, Lavender Zabaglione

    ***All ticket sales are final***

  • Tuesday, June 5th - 6:30 PM to 9:30 PM

    Fresh Spring Salads

    With the bounty of greens and vegetables available from your garden or farmers’ market, summer is the perfect time for salads to take centre stage. Emily Richards is in the kitchen to share a few of her favourite warm-weather salads.

    • Du Puy Lentil and Prosciutto Salad
    • Potato and Sausage Salad
    • Cauliflower “Potato” Salad
    • Fennel and Asiago Salad
    • Cod, Orange and Olive Tapas Salad

    ***All ticket sales are final***

  • Wednesday, June 6th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Latin American Flavours

    Separated by the Andes mountains, Latin American neighbours Chile and Argentina produce unique wines with different styles. Join sommelier Christie Pollard for an evening of classic Latin American dishes paired with wines from these dynamic wine regions.

     

    • Chorizo Tostadas with Salsa Verde
    • Arepas Stuffed with Black Bean, Cheese & Lime
    • Chimichurri Steak with Yuca in Hot Garlic Oil
    •  Dulce de Leche Banana Meringue Tart

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

  • Thursday, June 7th - 6:30 PM to 9:30 PM

    Easy Appetizers

    Summertime and the living should be easy. In this class Jill will share some of her easiest appetizers ever.

     

    • Feta, Tomato and Cucumber skewers drizzled with Kalikori Olive Oil
    • Curried Sweet Potato Hummus with Crudités
    • Chèvre Cheese Skewers
    • Crostini Three Ways:
      • Tuscan Bean and Sage
      • Beef Tenderloin with Blue Goat Cheese and Arugula
      • Zesty Tuna with Lemon
    • Vegetable Cups with Lime and Mexican Tagin

    ***All ticket sales are final***

  • Tuesday, June 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. The crispy crust. The melting cheese. Topped just the way you like it! Learn just how easy it is to make your own pizza dough and sauce under the guidance of chef Carmen Barquero.

    • Pizza Dough and Easy Tomato Sauce
    • Cauliflower Pizza
    • Peperonata Calabrese Pizza
    • Rocky Road Chocolate Pizza

    ***All ticket sales are final***

  • Monday, June 18th - 6:30 PM to 9:30 PM

    Italian Spring

    The flavours of Italy are perfect for that relaxing meal. Sip on an Aperol Spritz as Jill shares recipes and stories from her recent trip to Tuscany.

    • Pecorino Flans served on a bed of Italian greens
    • Assorted Bruschetta (Tomato, Tuscan Bean, Gorgonzola and Arugula)
    • Pinzimonio (Italian Style Crudités with Olive Oil and Sea Salt)
    • Grilled Vegetable Pizza
    • Mediterranean New Potato Salad with Fennel and Tomatoes

    ***All ticket sales are final***

  • Tuesday, June 19th - 6:30 PM to 9:30 PM

    Hands-on Chinese Dumplings

    Ever wondered how to make Chinese dumplings? Chef Ran Ai will guide you through every step from making your own wrapper dough, to shaping, folding and stuffing Chinese dumplings. Even better, you will get to enjoy all your delicious creations.

    • Basic Dumpling Wrapper Dough
    • Pan-fried Bao with Veal and Chinese Long Bean Filling
    • Bok Choy, Chinese Shiitake Mushrooms and Egg Wonton with Szechuan Style Red Chili Oil Sauce
    • Pork and Chinese Chive Dumplings served with Asian Style Spring Vegetable Salad

    ***All ticket sales are final***

  • Wednesday, June 20th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Latin American Flavours

    Separated by the Andes mountains, Latin American neighbours Chile and Argentina produce unique wines with different styles. Join sommelier Christie Pollard for an evening of classic Latin American dishes paired with wines from these dynamic wine regions

     

    • Chorizo Tostadas with Salsa Verde
    • Arepas Stuffed with Black Bean, Cheese & Lime
    • Chimichurri Steak with Yuca in Hot Garlic Oil
    • Dulce de Leche Banana Meringue Tart

     

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

  • Wednesday, June 27th - 10:30 AM to 12:30 PM

    Summer Baking (Day Class)

    Every meal should end on a delicious note and so, bestselling author of The Baker In Me, Daphna Rabinovitch, joins us to share some of her best-loved summer desserts.

    • Pavlova Cupcakes with Rhubarb Compote
    • Cappuccino Semifreddo
    • Brownie Cake with Chocolate Swirled Meringue Topping

    ***All ticket sales are final***

  • Thursday, June 28th - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Although cast iron cookware was invented centuries ago, a resurgence of love for cast iron cooking has made it among the hottest kitchen pieces today. Chef Chad Stewart’s menu will show you just why cast iron should be a staple in your kitchen.

    As a bonus guests will take home a 10-1/4″ cast iron pan (valued at $42.99) or pay an additional $3.00 and upgrade to a 10-1/4 “ cast iron grill pan (valued at $45.99).

    • Seared Wild Sea Scallop
    • Perfectly Cooked Steak with Roasted Garlic & Thyme
    • Duck Fat Potatoes & Local Vegetables
    • Cast Iron Pear Tarte Tatin

    ***All ticket sales are final***

  • Wednesday, July 4th - 6:30 PM to 9:30 PM

    What to Eat with What You Drink - Sparkling Wine & Food Pairings

    Whether it is French Champagne or Cremant, Italian Prosecco or a Spanish Cava, sparkling wines can be some of the most versatile and food friendly. Join certified  sommelier Christie Pollard for a bubble-filled evening. Pop a cork!

    • Vietnamese Crepe with Vegetables, Herbs and Nuoc Cham
    • Lemon Ricotta Spaghetti with bacon and Swiss chard
    • Wild Mushroom and Truffle Ragout with poached egg
    • Roasted Summer Fruit with grilled sweet cornbread, maple cream and vanilla syrup

    **Attendees must be 19 years of age**

    ***All ticket sales are final***

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

    Jamaican

    Chef Carmen Barquero brings a taste of the islands to the kitchen with an evening filled with Caribbean flavours.

    • Homemade Ginger Beer
    • Cod Fritters with Pineapple Salsa
    • Jerk Pork Tenderloin – Rice and Peas with a Mango Coleslaw
    • Jamaican Toto – Crumbly Coconut Cake with a Rum Caramel Sauce

    ***All ticket sales are final***

  • Tuesday, July 10th - 6:30 PM to 9:30 PM

    All About Stir-Fry

    Stir-frying is a fast and easy way to cook. Simply toss ingredients in a hot wok or skillet and in a few minutes dinner is ready! Chef Ran Ai is here to share some of her favourite stir-fry recipes.

    • Stir-fried Shrimp, with Snap Peas, Carrots, Enoki Mushrooms and Vermicelli Noodle Salad
    • Spicy Beef with Black Bean and Garlic Chili Sauce
    • Szechuan Style Stir-fried Tofu and Summer Vegetables
    • The Perfect Fried Rice
    • Mango Pudding with Fresh Summer Fruit

    ***All ticket sales are final***

  • Wednesday, July 11th - 6:30 PM to 9:30 PM

    Cooking with Cast Iron

    Although cast iron cookware was invented centuries ago, a resurgence of love for cast iron cooking has made it among the hottest kitchen pieces today. Chef Chad Stewart’s menu will show you just why cast iron should be a staple in your kitchen.

    As a bonus guests will take home a 10-1/4″ cast iron pan (valued at $42.99) or pay an additional $3.00 and upgrade to a 10-1/4 “ cast iron grill pan (valued at $45.99).

    • Seared Wild Sea Scallop
    • Perfectly Cooked Steak with Roasted Garlic & Thyme
    • Duck Fat Potatoes & Local Vegetables
    • Cast Iron Pear Tarte Tatin

    ***All ticket sales are final***