Looking for our Spring Cooking Class series?  Registration begins March 22nd at 6:30 a.m.
From hands-on pizza making to wonderful food and wine pairing, we’ve got something for everyone.  We invite you to join us in the kitchen for a great night out at Jill’s Table.
 

View Our Payment and Cancellation Policy

  • Tuesday, April 4th - 6:30 PM to 9:30 PM

    Italian Chef's Menu with Chris Squire

    Looking for a spring getaway but can’t find the time? Tonight, Chris Squire will treat you to an Italian vacation without the jetlag. He will begin the evening by showing you the trick to making the perfect risotto alla pescatora. Next up is cacciatore di pollo, followed by semifreddo di mandorle e cioccolato bianco.

     

    ***All ticket sales are final***

  • Wednesday, April 5th - 6:30 PM to 9:30 PM

    Lovely Lemons

    Lemons are a staple in many kitchens that provide loads of flavour and wonderful pucker power.  Just in time for the warmer weather, Jill will demonstrate how to make a simple lemonade, followed by a seasonal salad with fresh lemon and Tuscan olive oil.  Next is lemon chicken served with asparagus.  Dessert is a luscious and light lemon cream with fresh berries.

     

    ***All ticket sales are final***

  • Monday, April 10th - 6:30 PM to 9:30 PM

    Cozy Vegan Encore

    Christie Pollard is in the kitchen to help you “wow” with vegan cooking. The night will begin with delicious turmeric popcorn, followed by a chopped salad with kohlrabi, apple and pomegranate. Next, Christie will serve an Italian classic with a twist, sweet potato gnocchi with broccolini aglio olio. You will then enjoy roasted squash with black garlic harissa and hazelnut gremolata. Finally, enjoy hazelnut almond milk and salted chocolate chip cookies.

     

    ***All ticket sales are final***

  • Tuesday, April 11th - 6:30 PM to 9:30 PM

    French Countryside

    Let’s get lost in the French countryside with chef Chris Squire as he treats you to some mouth-watering French favourites. First up is a wonderful twice-baked goat cheese soufflé. Next is a rack of lamb with roasted garlic, creme fraiche potatoes and spring vegetables. No French meal would be complete without dessert. Enjoy a rich chocolate terrine to finish off the evening.

     

    ***All ticket sales are final***

  • Wednesday, April 19th - 6:30 PM to 9:30 PM

    Hands-on Pasta Making

    Tonight, Troy Spicer will share his love of pasta-making in this technique-focussed class.  The evening will begin with you learning the tricks to making delicious spinach ricotta ravioli.  Next, try your hand at making pasta e fagioli with farfalle.  Finally, you will make linguini carbonara with prosciutto and asparagus. These are skills that you will be dying to show off!

     

    ***All ticket sales are final***

  • Friday, April 21st - 6:30 PM to 9:30 PM

    The Big Red Bowl!

    Find out why Jill loves her custom-made red bowl from Emile Henry in France. This oven, dishwasher, microwave and freezer-safe dish is her “go to” at home.  Jill will share several of her family’s favourite dishes, including a colourful seasonal salad with an herbed vinaigrette, Greek pastitsio and Chinese spaghetti. Each guest will take home Jill’s favourite red bowl. (Value $54.99)

     

    ***All ticket sales are final***

     

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

    French Baking

    Tonight, picture yourself in a wonderful French patisserie as chef Carmen Barquero treats you to some of the best sweets that France has to offer. She’ll demonstrate how to make the ubiquitous macarons. Next is a lesson on how to make choux paste. From the choux, Carmen will prepare eclairs and the spectacular classic – croquembouche.   A light soup and salad will also be served during the class.

     

    ***All ticket sales are final***

  • Tuesday, April 25th - 10:30 AM to 12:30 PM

    Chinese with Jill & Ran

    Join Jill and Ran Ai for a morning of delicious Chinese food. Learn about the essential ingredients you need to have on hand to prepare such delicious dishes as pork dumplings with a dipping sauce. Also on the menu is a shrimp and mushroom soup. Learn how to make a healthy chicken and vegetable stir-fry that will be served over steamed rice.

     

    ***All ticket sales are final***

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

    Easy Soups

    Jill will feature some of the super easy recipes from her latest cookbook, Soups, Stews and Breads.  She’ll start off with a rich cheese soup, and Irish wheaton bread, followed by her all-time favourite tomato lentil soup, served with warm focaccia. Last will be the super easy cod in “Crazy” Water.

     

    ***All ticket sales are final***

  • Thursday, April 27th - 6:00 PM to 7:30 PM + Friday, April 28th - 6:00pm-8:00pm

    Sourdough Masterclass - Two Part Event!

    Join Josie for a two-evening intense sourdough bread-making clinic.

     

    Thursday, April 27 – 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. (Note: Class begins at 6:00pm.)

     

    Friday, April 28 – 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! (Note: Class begins at 6:00pm.)

     

    ***All ticket sales are final***

  • Monday, May 1st - 6:30 PM to 9:30 PM

    What to Drink with What You Eat: Spring Down Under

    Let’s take a trip down under! Sommelier Christie Pollard is here to escort you on a culinary tour of an area that’s often overlooked for its food and wine; New Zealand and Australia. First up, Christie will be pairing a roasted asparagus salad with green mayo with a New Zealand sauvignon blanc, followed by shrimp on the “barbie” with an Aussie chardonnay. Next is salt roasted beets with whipped goat cheese and pistachio butter with NZ pinot noir, and herb-crusted rack of lamb with Aussie shiraz. Finally, Christie will treat you to a New Zealand favourite, the wonderful pavlova.

    Must be 19 years of age or older to participate.

     

    ***All ticket sales are final***

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

    Herbs!

    Join Jill to learn about growing and cooking with herbs. Sip on a rhubarb/basil cocktail as the evening starts with a salad of organic greens with a buttermilk-herb dressing. Next is a hearty Tuscan bean and sage soup. The main course is rosemary lemon chicken served on garlic/chive mashed potatoes. Dessert is a lemon basil yogurt cake.

     

    ***All ticket sales are final***

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

    It's Eggtastic!

    Chef Paul Harding is back and ready to showcase everything that is exciting about eggs! He will begin the night with a devilled egg recipe that will become your go-to, followed by a Chinese oyster mushroom omelette with sweet black vinegar sauce and fresh herb salad. Next will be an asparagus and ham eggs Benedict with smoked paprika hollandaise. Vanilla bean crème brûlée will finish the evening on a sweet note.

     

    ***All ticket sales are final***

  • Monday, May 8th - 6:30 PM to 9:30 PM

    Salvadoran Street Food

    Let’s head down south! Tonight, chef Carmen Barquero is here to treat you to the joys of Salvadorian cooking. The evening will begin with Salvadorian hot chocolate to get you warmed up. Next will be pupusas, and pasteles with fresh coleslaw and tomato salsa followed by casamiento with platanos fritos (comforting beans and rice with fried plantains) Finally, Carman will prepare a coffee caramel flan that will leave you wanting more!

     

    ***All ticket sales are final***

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

    Moroccan

    Be transported to the bustling alleys of a Moroccan medina while learning about this flavourful North African cuisine. Tonight, Daphna Rabinovitch will show you how to make tomato and pepper jam, Marrakesh tagine bread, Moroccan chicken with preserved lemons and a grated carrot salad. She will end the evening with a special classic dessert.

     

    ***All ticket sales are final***

  • Thursday, May 11th - 6:30 PM to 9:30 PM

    Sweet & Savoury with Daphna

    Tonight, Daphna Rabinovitch is here to treat you to a tart-filled evening. Learn how to make the perfect pastry for both sweet and savory dishes. First up will be a French leek tart, followed by a tomato, herb and cheese galette. Next, satisfy your sweet tooth with a strawberry rhubarb galette and a fudge truffle tart.

     

    ***All ticket sales are final***

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

    Nourish with Nettie

    Nettie Cronish, author of Nourish, joins us in the kitchen at Jill’s Table to share some of her favourite “to-go” recipes. She will start the evening with broccoli brunch patties, followed by watermelon salad with chickpeas, feta and mint. Next is a healthy and filling one bowl sushi. Finally, for those on-the-fly times, she will show you how to make on-the-go granola bars so you’re never left feeling hungry.

     

    ***All ticket sales are final***

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

    Cooking with Cast Iron

    For those of you who count down the days to breaking out the camping skillet over the fire, or those who prefer the luxuries of cooking with cast iron at home, this class will show how that skillet is meant to be used. Chef Troy Spicer will first show you how to make cast iron biscuits, followed by chicken chasseur, sweet potato gratin and zesty lemon asparagus. He will end the evening with finger licking skillet brownies. Guests will take home a 10 ¼” cast iron pan valued at $42.99.

     

    ***All ticket sales are final***

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

    Spring Vegan

    With more and more people exploring a vegan diet, it’s great to have a few trusted crowd-pleasers up your sleeve. Christie Pollard will begin the evening with a chilled ginger berry watermelon soup with refreshing mint. Next, she will be showing you a variety of mixed flatbreads that will put a smile on everyone’s face. Christie will then make a fig and basil salad with pomegranate vinaigrette and vegan blue cheese, followed by curried “fa-waffles” (falafel/waffles) with aioli and slaw. Finally, a little sweet treat, salted caramel tahini cheesecake.

     

    ***All ticket sales are final***

  • Monday, May 29th- 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. You will then enjoy a spring vegetable pizza with asparagus, fennel gremolata. Lastly, Carmen will show you how to make a dessert pizza with strawberries, mascarpone and a drizzle of sweet aged balsamic vinegar.

     

    ***All ticket sales are final***

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

    Knife Skills

    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. Deb will demonstrate a delicious lunch from many of the featured ingredients.

     

    ***All ticket sales are final***

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

    Meet Me At the Chef's Table

    Join Josie for a night of inspired seasonal cooking. Learn how chefs select and prepare dishes and menus based on the best products available. Explore all of the creative elements that come together to create a memorable “trust me” meal. Josie will discuss tips and tricks to make your next dinner party a success!

     

    ***All ticket sales are final***

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

    More Herbs!

    Few things bring more interest and versatility to cooking than herbs. Join Jill for her perennial favourite class on herbs.  In this morning session, she will make a light spring pea soup with mint and goat cheese.  The salad course will be a pasta dish with tuna and dill.  After lunch, floral designer Ian Greasley will show you how to incorporate herbs into your floral arrangement. We will have a draw at the end of class where a few lucky people will take home arrangements.

     

    ***All ticket sales are final***

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

    Field to Fork

    Join the owner of Field to Fork Catering, Chad Stewart, as he shows you how to cook with the bounty of late spring. He will begin by making a mushroom bisque with local wild and cultivated mushrooms, caramelized leeks, fresh parmesan and white truffle oil. Next is local Sheppard’s ricotta gnocchi, pan fried in olive oil with lemon zest, chives and red chili. Chad will also show you how to make your own red chili oil. Lastly will be a pan- roasted duck breast with duck-fat fingerling potatoes, spring vegetable sauté and pickled local strawberries.

     

    ***All ticket sales are final***

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

    Alfresco!

    Chef and author Emily Richards is back in the kitchen at Jill’s Table to delight you with a wonderful menu. First up will be grilled polenta with asparagus and mushrooms, followed by grilled steak with blue cheese butter, accompanied by sausage and potato salad. She will then treat you to an Italian classic, chocolate panna cotta with fresh strawberry sauce.

     

    ***All ticket sales are final***

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

    Pass the Pie Please!

    Pie maker extraordinaire, Vicci Coughlin, joins us to pass on her knowledge of creating the perfect pie. Vicci will teach you the basics on how to make a show-stopping pastry that can be used for both sweet or savory pies. She will then use the pastry to make three variations of pie; an asparagus quiche, a seasonal fruit pie and a coconut meringue pie. Each guest will take home an Emile Henry pie dish valued at $54.99.

     

    ***All ticket sales are final***

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

    Spice It Up!

    Inspired by a trip to the Caribbean Spice Islands this winter, Jill will showcase some of the key spices in the pantry.  She’ll start off with a delicious Vietnamese beef pho that showcases star anise, ginger and cinnamon.  Next is a brilliantly easy Italian dish featuring black pepper, called Cacio e pepe.

    The next dish is a fragrant fish curry served on turmeric rice. For dessert, there are cardamom poached pears served with whipped vanilla cream.

     

    ***All ticket sales are final***

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

    Cooking with Cast Iron

    For those of you who count down the days to breaking out the camping skillet over the fire, or those who prefer the luxuries of cooking with cast iron at home, this class will show how that skillet is meant to be used. Chef Troy Spicer will first show you how to make cast iron biscuits, followed by chicken chasseur, sweet potato gratin and zesty lemon asparagus. He will end the evening with finger licking skillet brownies. Guests will take home a 10 ¼” cast iron pan valued at $42.99.

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

    Burgers!

    Join Paul Harding for a fan favourite class all about burgers!

    Burgers 101.  Learn all you need to know about grinding your own meats, shaping and seasoning fresh patties and creating some delicious condiments to compliment your burgers.

    Sip on a cold, local beer while you enjoy a Bahn Mi burger, accompanied by an organic green salad with a lemon shallot vinaigrette.  Next up is a classic beef burger that Paul will cook to perfection and top with an aged cheddar cheese, and tomato jam served alongside a warm potato bacon salad.

     

    ***All ticket sales are final***

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

    What to Drink with What You Eat: Rye, Whisky & Scotch

    Join sommelier Christie Pollard for an evening of whisky; the world’s most cherished spirit. For the most part, it is enjoyed ‘neat’ or ‘on the rocks’, without even a thought of what food might go along with it. However, the pairing possibilities of whisky and food are intriguing and when matched properly can be fabulous. Thanks to the global craft distilling revolution, we live in an age when there are just about as many styles, flavours and variations of whisky as there are wine.

    On tonight’s menu:

    • Smoked rainbow trout salad with Irish whiskey
    • Bacon okonomiyaki savoury pancake with Japanese whisky
    • Grilled flank steak with smoky corn tomato salsa and bourbon
    • Strawberry rye tarts with Canadian whisky
    • Millionaire bars with scotch

    You will also take home a Glencairn crystal tasting glass.

    Must be 19 years of age or older to participate.

     

    ***All ticket sales are final***

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

    What to Drink with What You Eat: Rye, Whisky & Scotch

    Join sommelier Christie Pollard for an evening of whisky; the world’s most cherished spirit. For the most part, it is enjoyed ‘neat’ or ‘on the rocks’, without even a thought of what food might go along with it. However, the pairing possibilities of whisky and food are intriguing and when matched properly can be fabulous. Thanks to the global craft distilling revolution, we live in an age when there are just about as many styles, flavours and variations of whisky as there are wine.

    On tonight’s menu:

    • Smoked rainbow trout salad with Irish whiskey
    • Bacon okonomiyaki savoury pancake with Japanese whisky
    • Grilled flank steak with smoky corn tomato salsa and bourbon
    • Strawberry rye tarts with Canadian whisky
    • Millionaire bars with scotch

    You will also take home a Glencairn crystal tasting glass.

    Must be 19 years of age or older to participate.

     

    ***All ticket sales are final***

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

    What to Drink with What You Eat: Canadian

    What better way to celebrate our great nation’s 150th birthday than with food and drink! Tonight, sommelier Christie Pollard will show you some of the wonderful pairings Canada’s food and wine scene has to offer.

    Tonight’s menu features:

    • East Coast lobster roll with sparkling riesling
    • Double-smoked bacon and local cheese curd poutine with chardonnay
    • Slow-baked rainbow trout with herb butter and crispy potatoes with pinot noir

    Strawberry rhubarb shortcakes with cabernet franc ice wine

    Must be 19 years of age or older to participate.

     

    ***All ticket sales are final***

  • Thursday, March 16th - 6:30 PM to 9:30 PM

    What to Drink with What You Eat: Hops + Barley - Winter Beer

    Sommelier Christie Pollard is here to showcase some great winter beers paired with the perfect dish. The evening will begin with poached egg, frisee and double-smoked bacon salad with wheat beer, followed by Tikka masala chicken wings with golden lager. Christie will then make cheddar polenta biscuits with ham and nut brown ale, followed by mushroom bacon forbidden rice with a dark porter. The evening will come to a close with gingerbread molasses cake with oatmeal stout.

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

    Seafood

    Tonight, learn about some seafood classics from chef Troy Spicer. First up is a crowd pleasing crab cake with lemon aioli. Next will be a Cajun seafood gumbo. Troy will then show you the tips and tricks of how to fillet a salmon and from this create a cajun rub, seared salmon with roasted sweet potatoes and kale.

  • Thursday, March 23rd - 6:00 PM to 7:30 PM + Friday, March 24th - 6:00pm-8:00pm

    Sourdough Masterclass - Two Part Event!

    Join Josie for a two-evening intense sourdough bread making clinic.

    Thursday March 23rd – 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.

    Friday March 24th – 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.

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

    All About Puff Pastry

    Using puff pastry doesn’t need to be a daunting task. Chef Carmen Barquero is here to show you how it’s done in this technique-based class. The night will start with kale tarts, followed by fennel, olive and Italian sausage rolls and then ham and cheese croissant. Next up will be French horns followed by the amazing flakey pain au chocolate.

  • Thursday, March 30th - 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, Josie Pontarelli will be passing on her knowledge and showing you how to cook the best fried chicken that will be served with buttermilk coleslaw and skillet cornbread.  Plus, enjoy delicious comforting cider and bacon baked beans, altogether creating the ultimate camper’s meal. The evening will end with a stunning cast iron lemon pudding with blackberry sauce. Take home a 10.25″ cast iron pan (valued at $41.99) and get cooking!

  • Friday, March 31st - 6:30 PM to 9:30 PM

    What to Drink with What You Eat: Rye, Whisky & Scotch

    Join sommelier Christie Pollard for an evening of whisky; the world’s most cherished spirit. For the most part, it is enjoyed ‘neat’ or ‘on the rocks’, without even a thought of what food might go along with it. However, the pairing possibilities of whisky and food are intriguing and when matched properly can be fabulous. Thanks to the global craft distilling revolution, we live in an age when there are just about as many styles, flavours and variations of whisky as there are wine.

    Tonight’s pairings include:

    • Duck Fat Chex Mix with Irish Whisky
    • Double Smoked Bacon Scallops with Japanese Whisky
    • Honey Harissa Ribs with Bourbon
    • Brown Butter Pecan Pie with Canadian Rye
    • Creamy Blue Cheese, Dark Chocolate and Shortbread with Single Malt Scotch

    You will also take home a Glencairn crystal tasting glass.

    Must be 19 years of age or older to participate.