|
Thursday, November 17  Food mavens Elizabeth Baird and Emily Richards team up again to entertain us with an evening of delectable holiday appetizers. |
Tuesday, September 27 Denis Cotter of Café Paradiso in Cork, Ireland kicks off our Fall/Winter season with another evening of unique vegetarian dishes. Denis will prepare recipes using local ingredients from his new book For The Love of Food. |
|
Monday, October 3 or Join Christie Pollard for a delicious evening of cooking with wine. Her menu includes appetizer-size coquilles Saint Jacques, fig and blue cheese salad with Port vinaigrette. Zinfandel spaghetti with walnuts and Pecorino, and wine-poached salmon with truffle sauce. The finale is merlot chocolate bundt cake with red wine raspberry reduction. |
Tuesday, October 4 Vicci Coughlin of Telegraph House in Port Stanley returns for another wonderful evening of pie-making. On the savoury side she will prepare a goat cheese and tomato tart with fresh thyme and olive oil, served with a light tossed salad. On the sweet side she will make pumpkin pie with maple whipped cream and an apple/apricot/ almond pie. Each participant will receive an Emile Henry pie plate with their class, valued at $49.99. |
|
Tuesday, October 11 or We welcome back David Chapman to the kitchen! This evening David will explore the exotic world of game. He kicks off the evening with herb-crusted wild boar tenderloin with celeriac mash and wild mushrooms. Next is roasted quail with cherry and Armagnac sauce followed by elk sirloin “Bordelaise” with red wine jus and marrow. He will finish with bison tourtiere with apple and pear chutney. Good game plan! |
Wednesday, October 12 Add pizzazz to your meals with some exciting Latin dishes. Jill gets the evening rolling with the ubiquitous “Cuban” sandwich, followed by Brazilian cod stew. The main course is Argentine steak with zesty chimichurri sauce served with roasted corn and black bean salad. Dessert is a decadent Mexican Tres leche cake. |
|
Friday, November 25 Emily Richards returns to Jill’s to prepare dishes from her new cookbook Get In The Kitchen and Cook! She will feature a casual kitchen party menu that will be great for the busy holiday season ahead. |
Monday, October 17 We are delighted to have Mairlyn Smith, award-winning Canadian cookbook author (and Second City Comedy Troupe alumnus!), in our kitchen for an evening of healthy cooking eating and laughter. Mairlyn will prepare a menu from her latest book Healthy Starts Here! She will prepare stuffed mushrooms, spinach salad with local apples, braised chicken with savory and dried cherries. For dessert there are triple chocolate brownie cookies served with vanilla frozen yogurt. |
|
Tuesday, October 18 Join Jill as she prepares dishes based on a recent trip to sunny Sicily. The evening will start with a sampling of Sicilian olive oils, including one from the Mandranova olive farm Jill visited. The meal will start with a Palermo-style potato, green bean and tomato salad, followed by classic pasta alla Norma. The next course is seafood couscous. Dessert is a light almond cake served with fresh fruit. |
Monday, October 24 or Paul Harding of The Only On King prepares another stellar menu. He’ll start the evening with parsley and parsnip soup with pan-fried halloumi. Next is an iceberg lettuce salad with Thornloe blue cheese dressing, Pingues pancetta and pickled red onions. The main course is roasted Far Ben lamb loin with Klondike potato gnocchi, wild arugula and chili pesto. Dessert is Quebecois maple pudding with milk ice cream. |
|
Tuesday, October 25 or Join Jill for a vegetarian class celebrating all manner of root vegetables. She’ll start the evening with roasted beet and chevre cucumber bites, followed by a bowl of warming parsnip, celery root, pear and ginger soup. Next is roasted sweet potatoes with black bean chili served with a side Mexican jicama and citrus salad. Dessert is a carrot flan served in a pool of spiced crème Anglaise. |
Tuesday, November 1 or Crepes are a versatile medium in which to encase a wide variety of delectable fillings. Join Chris Squire as he prepares a selection of crepe fillings including breakfast crepe Benedict style. Next is a ratatouille crepe with chevre and pancetta. The main course version features a crepe stuffed with field mushrooms, chicken with cream and tarragon and for dessert a delicious Coupe Normande – apples caramelized with calvados served with wild honey ice cream. |
|
Wednesday, November 2 We’re excited to have Canadian food icons Rose Murray and Emily Richards in our kitchen to prepare a Canadian holiday menu. Murray has authored more than 10 cookbooks. |
Monday, November 7 David Chapman gets us ready for holiday entertaining with an outstanding selection of elegant sit-down appetizers. His menu includes: duck confit springrolls with dipping sauce; bacon and caramelized onion tart with arugula; escargot with herb sauce in choux pastry; warm salad with crispy sweetbreads, morels and roasted garlic; and last but not least pulled pork rillettes with three- onion relish. Bring on the cool weather and the holidays! |
|
Tuesday, November 8 or Join Jill in her annual quest to get ready for the holidays. Featured appetizers include lobster-mango fresh rolls with a tamarind dipping sauce and Provencal amuse bouche with rosemary breadsticks. Next is wild mushroom pate, grilled chicken skewers with Thai aioli and as a finale – rosemary, fennel and bean crostini. |
Sunday, November 13 Nicola Kamp of Nicola’s Garden Art joins Jill for their annual “get ready for the holidays.” This year, Jill will prepare lobster-mango fresh rolls with a tamarind dipping sauce, Provencal amuse bouche with rosemary breadsticks. Next is wild mushroom pate, grilled chicken skewers with Thai aioli and as a finale – rosemary, fennel and bean crostini. After lunch Nicola will guide you to make your own festive door wreath or centrepiece for the table. We work with |
|
Monday, November 28 Take home five delicious cookie recipes from Christie Pollard, just in time for holiday cookie exchanges. This class features: lacey oatmeal cookies, honey spice cookies, chocolate peppermint crunch cookies, macaroons and lemon cream sandwich cookies. Soup and local breads will also be served at the class. |
Tuesday, November 15 Chris Squire brings his bread-making knowledge and skills to this class where he will demonstrate how to make a number of classic styles of yeast breads, including baguette and focaccia. He will also make Provencal walnut and onion bread and yogurt and poppy seed dinner rolls that will be served with a hearty homemade soup. |
|
Monday, November 21 Baked goods are without a doubt the biggest challenge in a gluten-free diet. Join Christie Pollard and registered dietician Melissa Briones as they create some tasty gluten- free baked goods. Christie’s menu includes lemon blueberry corn muffins, sesame bread, thin crust pizza Margherita, fudgy chocolate brownies and peanut butter cookies. |
Tuesday, November 22 Chris Squire shares his pasta-making mastery. He’ll demonstrate how to make top-notch pasta dough for a variety of fresh pastas. Classic recipes include fettuccine alfredo, baked manicotti with ricotta spinach and cheese with a fresh tomato sauce and penne with homemade pesto. Mama Mia! |
|
Tuesday, January 17 Are you recently retired or just never had a chance to get in the kitchen? Join Chris Squire for an evening to learn a wonderful menu that will be sure to impress. He’ll start the evening by demonstrating how to make classic French onion soup. Next on the menu is a marinated skirt steak with delicious braised mushrooms and his famous gratin potatoes. For dessert he’ll show how to make an easy, dark chocolate mousse. |
Wednesday, January 18 or Join Jill for a class on how to prepare quick and easy pasta dishes using artisanal dried pasta from some of the best pasta makers in Italy. Recipes are from her travels this past summer and fall in Sicily and Tuscany. Included are Sicilian spaghetti with lemon and toasted breadcrumbs, and linguine with clam sauce and garlic cream. She’ll demonstrate a simple tomato sauce and show a number of variations. There will be other recipes based on her fall travels! |
|
Tuesday, January 31 The kitchen is a haven in the midst of winter. Join Chris Squire for a delicious dinner menu that starts with a salad of duck confit on a roasted red pepper and maple syrup coulis with wilted greens and olive oil. For the main course he will prepare a mouthwatering beef pot roast served with his signature roasted root vegetables. For dessert a classic apple tart served with homemade vanilla bean ice cream. |
Cooking Classes
Welcome to the Fall / Winter 2012 cooking classes at Jill's
Autumn signals a return to the kitchen and a great batch of cooking classes ahead of us!
We have a wide range of classes this season to help you get ready for the busy holiday season, as well as classes that will make your day-to-day meals more interesting.
Our regular contributors are back and we have some special guests, too.
Canadian cooking celebrity Rose Murray joins us in the kitchen with Emily Richards. We are also thrilled to have Mairlyn Smith, who presents a fall menu that emphasizes healthy cooking. These women are award-winning Canadian cookbooks authors, along with Elizabeth Baird, who returns for a class with Emily, too.
The trend to more vegetarian meals continues and we have Denis Cotter here to share a menu from his fab new book For The Love of Food.
Don't Miss Out!
Our next cooking classes are scheduled for March 2012. To receive information on our cooking classes and more, register here.
Don't forget a Jill's Table gift card can be used toward the purchase of cooking classes and makes an ideal gift.