MARCH RD & LIFESTYLE CENTRE · 2018-02-26 · Addictive scratch Pretzel Bites with a Beer Cheddar...
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MARCH RD GOOD FOOD SCHOOL & LIFESTYLE CENTRE FEBRUARY • MARCH • APRIL • Chef Taught Cooking Classes • Family Fun Cooking Classes • Learning and Lifestyle Classes • Birthday Parties • Corporate Team Building Classes • Much more... HAVE YOUR BIRTHDAY PARTY HERE! We offer a variety of interactive Birthday Cooking Class options and we encourage new ideas. Information brochures are available at the Service Desk. Complete the Birthday request form and I will contact you… Thanks, Kevin If you have any questions email: Kevin McCarthy [email protected] or call (613) 599-8965 Thursday through Sunday Register for classes in person at the March Road Service Desk. Register in advance at March Road Service Desk 613.599.8965 PRE-REGISTRATION REQUIRED FOR ALL CLASSES AND EVENTS CANCELLATIONS Payments for all classes are non-refundable unless a refund is requested 7 days prior to the class. If you are unable to attend your booked class, please notify Sobeys at least 7 days before your class date to change to another class or to send a replacement. Please contact Customer Service for more information. ALLERGIES Our room is NOT a peanut or allergy free zone. SPECIAL NEEDS The Cooking School is accessible to participants with wheelchairs and mobility aids. Upon registration, our staff must be aware of other special needs. 840 March Rd., Kanata, ON 8293 FLAVOURS OF APRIL THURSDAY, APRIL 5 • 6:00 - 7:00 PM • $10 + HST Crab & Shrimp Stuffed Sole and Lobster Newberg These fresh fillets are filled with shrimp and cooked crab then baked. Learn how to make it in just few steps The most casual dinner will seem elegant when it stars this delicate fish. Presented on a roasted Red Pepper Potato Purée and Lobster Newberg Sauce. SATURDAY, APRIL 7 • 12:00 - 1:00 PM • $10 + HST Dry Rub Glazes and Hot Sauce Using Chicken Wings, Chef Kevin will demonstrate some basic Cajun and Jerk dry rubs. We’ll also be making a Blueberry BBQ Glaze and a Coffee Molasses BBQ Glaze. For a kick of heat, we’ll also make a Scotch Bonnet Sauce. The wings will be served with a signature dipping sauce of Blue Cheese, Ranch and Horseradish. Sign up for this sizzling class today! SUNDAY, APRIL 8 • 12:00 - 1:00 PM • $10 + HST • KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE Family Tacos There is nothing like fresh Flour Tortillas for your Taco! This will be a hands-on class on the prep and cooking of the Tortilla Dough. Also, you’ll learn how to make Pico de Gallo Salsa and fresh Guacamole. Build your own Chicken Soft Tacos with all of these ingredients and more! Halal chicken available upon request. WEDNESDAY, APRIL 11 • 6:00 - 7:00 PM • $10 + HST Sous Vide Brisket Cooking – Immersion Circulation Method The best Barbecue Brisket you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen! You don’t need a smoker, and you don’t need a lot of space and you don’t even have to have any prior barbecuing experience! Come join Chef Kevin a he shows you how to make the best Barbeque Brisket ever! Sample a Brisket Sandwich on Rye Bread with all the fixings. SATURDAY, APRIL 14 • 12:00 - 1:00 PM • $10 + HST • KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE Banana Split Looking for something fun to do with the family? Come join Chef Kevin at March Road Sobeys for this interactive and class where everyone gets to build their own gigantic Banana Split. You’ll also get your choice of Ice Creams, Fruit Toppings and Brownie Pieces! See you there! SUNDAY, APRIL 15 • 12:00 - 1:00 PM • $10 Green Peppercorn Fettuccini – Deconstructed Pesto & Lobster Learn how to make Green Pepper Fettuccini Pasta from scratch with a deconstructed Pesto loaded with fresh Basil, roasted Garlic, Parmesan, toasted Pine Nuts for some extra flavour. This recipe differs from the classic Pesto making by not pureeing the ingredients. All tossed with olive oil and topped with a broiled ½ lobster tail. Served with a rosemary sea salt breadstick twist. THURSDAY, APRIL 19 • 6:00 - 7:00 PM • $10 + HST Grilled Garlic Chicken & Tzatziki With Special guest Chef and 5yr veteran of the Good Food School. Annie will prepare a scratch Greek Garlic Chicken Kebabs and a garlic lovers Tsatziki Sauce. This is a recipe she has perfected over the years and passed onto many others. Sign up today and don’t miss out on this delicious class! SATURDAY, APRIL 21 • 12:00 - 1:00 PM • $10 + HST Salad Dressings 101 It’s easy to make your own personalized salad dressings. The basic ratio of sour, sweet and oil is easily modified and infinitely variable. And right now is the time to be talking about salads. Spring greens are blooming out onto our tables, and they need nothing more than a drizzle of delicious dressing SUNDAY, APRIL 22 • 12:00 - 1:00 PM • $20 + HST Chef’s Table – Canadian Rack of Lamb Come join Chef Kevin for this delicious class. On the menu tonight: Herb, Dijon and Pine Nut Crusted Rack of Lamb with a Roasted Garlic and Basil Potato Purée with Lemon Butter Asparagus with Béarnaise Sauce WEDNESDAY, APRIL 25 • 6:00 - 7:00 PM • $10 + HST Louisianna Gumbo Yaya Learn how to cook this Southern Cajun Stew with our store made Campfire Sausage and Smoked Ham, along with Large Shrimp and Roast Chicken in a zesty Tomato Okra Bisque. Served with Jalapeño Corn Waffle. Again, the secret is in the quality of the dark, mahogany coloured roux that you create as the basis for the recipe. SATURDAY, APRIL 28 • 12:00 - 1:00 PM • $10 + HST Three Slider Toppers – Steak House Style Chef Kevin is going to show you how to top off summers iconic staple menu item with endless possibilities. Here are three burger toppers chef will be showcasing: 1) Steak Oscar – Lobster, Lemon Poached Asparagus in scratch Béarnaise sauce. 2) Horseradish Mascarpone topped with Crispy Leeks. 3) Caramelized Onion and Marinated Mushroom. You’ll get to sample all three on Mini Beef Sliders! Sign up now and don’t miss out this summer! SUNDAY, APRIL 29 • 12:00 - 1:00 PM • $10 + HST Ramila Padiachy DNM C.R.C. Author of The Belly of the Beast As seen on CTV’s Morning Show Ramila from Ramila’s Healing Arts Clinic will be doing a workshop on The Belly of the Beast. We will uncover tips and insights concerning the extremely important roll that food and cleansing plays in your health. Chef Kevin will prepare and sample snacks and desserts from the book. Your registration fee of $10.00 can be used toward a purchase of the book and access to the digital cook book.
Transcript of MARCH RD & LIFESTYLE CENTRE · 2018-02-26 · Addictive scratch Pretzel Bites with a Beer Cheddar...
MARCH RD GOOD FOOD SCHOOL& LIFESTYLE CENTRE
FEBRUARY • MARCH • APRIL
•ChefTaughtCookingClasses
•FamilyFunCookingClasses
•LearningandLifestyleClasses
•BirthdayParties
•CorporateTeamBuildingClasses
•Muchmore...
HAVEYOURBIRTHDAYPARTYHERE!We offer a variety of interactive Birthday Cooking Class options and we encourage new ideas. Information brochures are available at the Service Desk. Complete the Birthday request form and I will contact you…Thanks, KevinIf you have any questions email: Kevin McCarthy [email protected] or call (613) 599-8965 Thursday through Sunday Register for classes in person at the March Road Service Desk.
Register in advance at March Road Service Desk 613.599.8965
PRE-REGISTRATIONREQUIREDFORALLCLASSESANDEVENTSCANCELLATIONS
Payments for all classes are non-refundable unless a refund is requested 7 days prior to the class. If you are unable to attend your booked class, please notify Sobeys at least 7 days before your class date to change to another class or to send a replacement. Please contact Customer Service for more information.ALLERGIES
Our room is NOT a peanut or allergy free zone.SPECIALNEEDS
The Cooking School is accessible to participants with wheelchairs and mobility aids. Upon registration, our staff must be aware of other special needs.
840 March Rd.,Kanata, ON
8293
FLAVOURS OF APRILTHURSDAY, APRIL 5 • 6:00 - 7:00 PM • $10 + HST Crab&ShrimpStuffedSoleandLobsterNewbergThese fresh fillets are filled with shrimp and cooked crab then baked. Learn how to make it in just few steps The most casual dinner will seem elegant when it stars this delicate fish. Presented on a roasted Red Pepper Potato Purée and Lobster Newberg Sauce.
SATURDAY, APRIL 7 • 12:00 - 1:00 PM • $10 + HSTDryRubGlazesandHotSauceUsing Chicken Wings, Chef Kevin will demonstrate some basic Cajun and Jerk dry rubs. We’ll also be making a Blueberry BBQ Glaze and a Coffee Molasses BBQ Glaze. For a kick of heat, we’ll also make a Scotch Bonnet Sauce. The wings will be served with a signature dipping sauce of Blue Cheese, Ranch and Horseradish. Sign up for this sizzling class today!
SUNDAY, APRIL 8 • 12:00 - 1:00 PM • $10 + HST • KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE FamilyTacosThere is nothing like fresh Flour Tortillas for your Taco! This will be a hands-on class on the prep and cooking of the Tortilla Dough. Also, you’ll learn how to make Pico de Gallo Salsa and fresh Guacamole. Build your own Chicken Soft Tacos with all of these ingredients and more! Halal chicken available upon request.
WEDNESDAY, APRIL 11 • 6:00 - 7:00 PM • $10 + HST SousVideBrisketCooking–ImmersionCirculationMethodThe best Barbecue Brisket you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen! You don’t need a smoker, and you don’t need a lot of space and you don’t even have to have any prior barbecuing experience! Come join Chef Kevin a he shows you how to make the best Barbeque Brisket ever! Sample a Brisket Sandwich on Rye Bread with all the fixings.
SATURDAY, APRIL 14 • 12:00 - 1:00 PM • $10 + HST • KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE BananaSplitLooking for something fun to do with the family? Come join Chef Kevin at March Road Sobeys for this interactive and class where everyone gets to build their own gigantic Banana Split. You’ll also get your choice of Ice Creams, Fruit Toppings and Brownie Pieces! See you there!
SUNDAY, APRIL 15 • 12:00 - 1:00 PM • $10 GreenPeppercornFettuccini–DeconstructedPesto&LobsterLearn how to make Green Pepper Fettuccini Pasta from scratch with a deconstructed Pesto loaded with fresh Basil, roasted Garlic, Parmesan, toasted Pine Nuts for some extra flavour. This recipe differs from the classic Pesto making by not pureeing the ingredients. All tossed with olive oil and topped with a broiled ½ lobster tail. Served with a rosemary sea salt breadstick twist.
THURSDAY, APRIL 19 • 6:00 - 7:00 PM • $10 + HSTGrilledGarlicChicken&TzatzikiWith Special guest Chef and 5yr veteran of the Good Food School. Annie will prepare a scratch Greek Garlic Chicken Kebabs and a garlic lovers Tsatziki Sauce. This is a recipe she has perfected over the years and passed onto many others. Sign up today and don’t miss out on this delicious class!
SATURDAY, APRIL 21 • 12:00 - 1:00 PM • $10 + HSTSaladDressings101It’s easy to make your own personalized salad dressings. The basic ratio of sour, sweet and oil is easily modified and infinitely variable. And right now is the time to be talking about salads. Spring greens are blooming out onto our tables, and they need nothing more than a drizzle of delicious dressing
SUNDAY, APRIL 22 • 12:00 - 1:00 PM • $20 + HST Chef’sTable–CanadianRackofLambCome join Chef Kevin for this delicious class. On the menu tonight: Herb, Dijon and Pine Nut Crusted Rack of Lamb with a Roasted Garlic and Basil Potato Purée with Lemon Butter Asparagus with Béarnaise Sauce
WEDNESDAY, APRIL 25 • 6:00 - 7:00 PM • $10 + HST LouisiannaGumboYayaLearn how to cook this Southern Cajun Stew with our store made Campfire Sausage and Smoked Ham, along with Large Shrimp and Roast Chicken in a zesty Tomato Okra Bisque. Served with Jalapeño Corn Waffle. Again, the secret is in the quality of the dark, mahogany coloured roux that you create as the basis for the recipe.
SATURDAY, APRIL 28 • 12:00 - 1:00 PM • $10 + HST ThreeSliderToppers–SteakHouseStyleChef Kevin is going to show you how to top off summers iconic staple menu item with endless possibilities. Here are three burger toppers chef will be showcasing: 1) Steak Oscar – Lobster, Lemon Poached Asparagus in scratch Béarnaise sauce. 2) Horseradish Mascarpone topped with Crispy Leeks. 3) Caramelized Onion and Marinated Mushroom. You’ll get to sample all three on Mini Beef Sliders! Sign up now and don’t miss out this summer!
SUNDAY, APRIL 29 • 12:00 - 1:00 PM • $10 + HST RamilaPadiachyDNMC.R.C.AuthorofTheBellyoftheBeastAsseenonCTV’sMorningShow Ramila from Ramila’s Healing Arts Clinic will be doing a workshop on The Belly of the Beast. We will uncover tips and insights concerning the extremely important roll that food and cleansing plays in your health. Chef Kevin will prepare and sample snacks and desserts from the book. Your registration fee of $10.00 can be used toward a purchase of the book and access to the digital cook book.
FEBRUARY – WHAT’S ON?THURSDAY, FEBRUARY 1 • 6:00 - 7:00 PM • $10 + HSTMuffalettaCordonBleuJoin us and learn how to make this scrumptious Voodoo-crusted Chicken stuffed with Capicola, Mortadella, Genoa Salami, Olive Tapenade and Provolone Cheese. Served golden on red rice. Gluten free available upon registration.
SATURDAY, FEBRUARY 3 • 12:00 - 1:00 PM • $10 + HST GameDayIdeasAddictive scratch Pretzel Bites with a Beer Cheddar Cheese Sauce for dipping. Mediterranean Herb Pita Crisp Nachos topped with a blend of Feta and Monterey Jack Cheese, Kalamata Olives, and Roma Tomatoes. Of course a double garlic hummus for dipping. Finally a mouth watering Black Pepper Bacon Wrapped Cheese Dog paired with a signature Chipotle Mayo.
SUNDAY, FEBRUARY 4 • 12:00 - 1:00 PM • $10 + HSTSelfishShellfish–ScratchFettucciniwithLobsterandShrimpMeatballsIn this class Chef Kevin will demonstrate the simple techniques of making homemade pasta dough. This recipe also includes a blend of fresh lobster and shrimp purée to enhance the flavour and gives a plump bite to the meatballs . Served with an easy roasted garlic tomato sauce.
SUNDAY, FEBRUARY 4 • 2:00 - 3:00 PM • $10 + HSTGlutenFreePierogieswithLaVoilaLearn to prepare and sample pierogies! You are also invited to bring your favourite recipe and share with the rest of the class. Special guest Kaleigh Richer; Pastry Chef and Ryan Richer; manager of La Viola Gluten Free Bakeree will be there to help answer your questions.
THURSDAY, FEBRUARY 8 • 6:00 - 7:00 PM • $10 + HST ReallyGoodCrab,LobsterandShrimpCakesCrispy on the outside, Cajun spicy on the inside. This recipe calls for a blend of frozen Lobster and canned Crab with sweet tasting results. It also includes a Shrimp Purée Mousseline to give a plump bite to the crabmeat and lobster. Dusted with Panko Crumbs and served on Creole Sauce, topped with an Avocado Drizzle. Available gluten free upon registration.
SATURDAY, FEBRUARY 10 • 12:00 - 1:00 PM • $10 + HST HomemadeButterChickenandCurryDaalWith Special Guest Chef and 5 year veteran of the Good Food School. Annie will prepare a scratch Butter Chicken, Curry Dahl and Jasmine Rice. This creamy curry Indian Butter Chicken recipe combines ethnic spices with simple ingredients like Onion, Butter and Tomato Sauce for a tasty dish. This is a recipe she has perfected over the years and passed onto many others. Sign up today and don’t miss out on this delicious class!
SUNDAY, FEBRUARY 11 • 12:00 - 4:00 PM • $7.99 + HST HeartShapedCakesBring the kids along to this family-fun class! Each child will receive a heart shaped cake of their own to decorate! Leave the mess to us. See our weekly flyer for details.
THURSDAY FEBRUARY 15 • 6:00 - 7:00 PM • $10 + HST ChineseNewYear–SingaporeVermicceliYou can’t beat a bowl of Curried Noodles loaded with Red Curry Pork, tender pieces of Chicken, plump Shrimp and crunchy Red Pepper, Carrot Slivers and Bean Sprouts for a warming meal. Unlike some noodle dishes, this one isn’t too saucy. If you like it fiery, add a little hot sauce.
FRIDAY, FEBRUARY 16 • 2:00 - 3:00 PM • $10 + HST• KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE PDDay–BeaverTailsLearn to make your own Beaver Tail! Prepare the pastry dough, proof, stretch and then fry it golden brown. Glaze with a pinch of lemon juice and dust with cinnamon sugar!
SUNDAY, FEBRUARY 18 • 12:00 - 1:00 PM • $20 + HST BeefWellingtonBeef Tenderloin seared and glazed with Dijon Mustard, layered with Wild Mushroom Duxelles and Prosciutto wrapped in pastry and baked until golden brown. In this class you will learn to make the Mushroom Duxelles reduction from Morels, Oyster and Portobello Mushrooms that are key to this classic.
THURSDAY, FEBRUARY 22 • 6:00 - 7:00 PM • $10 + HST MardiGras–LouisiannGumboYaYaLearn how to cook this Southern Cajun Stew with our store made Campfire Sausage and Smoked Ham, along with Large Shrimp and Roast Chicken in a zesty Tomato Okra Bisque. Served with Jalapeño Corn Waffle. Again, the secret is in the quality of the dark, mahogany coloured roux that you create as the basis for the recipe.
SATURDAY, FEBRUARY 24 • 12:00 - 1:00 PM • $10 + HST RoastedGarlicLinguinewithShrimpÉtoufféeJoin this class for a step by step demonstration on fresh pasta dough, rolling out pasta sheets and cutting Linguine. This rich Shrimp Étouffée is made with a dark, flavourful roux with a little spice and will bring a tasty piece of The Big Easy into your kitchen. You will learn to sense with your eyes and your nose whether the roux is coming along at the right rate.\
SUNDAY, FEBRUARY 25 • 12:00 - 1:00 PM • $10 + HST CajunBlackenedSalmonJoin us for this class and observe the art of blackening salmon. You’ll learn how to make your own signature seasoning and how to sear in the juicy flavours. Fire up succulent salmon with an exciting blend of Cajun-style spices. Salmon is fatty and flavourful enough to withstand bold seasonings. Served with chipotle salsa rice and grilled pineapple.
WEDNESDAY, FEBRUARY 28 • 6:00 - 7:00 PM • $10 + HST SousVide–LouisiannaFriedChicken&WafflesIn New Orleans, they jazz up their Extra Crispy Fried Chicken with all sorts of spices and seasonings. This Chicken is marinated in brine, then cooked slowly in the emersion circulation method. Dredged in seasoned flour, dipped in buttermilk then finally dredged in plain flour, with one awesome trick. Served with a Cajun Slaw and fresh spicy Sweet Corn Waffles. You won’t want to miss this class!
MARCH – MAPLE FLAVOUREDSATURDAY, MARCH 3 • 12:00 - 1:00 PM • $10 + HST SalmonWellingtonSkip out on making a basic salmon dish and make this elegant Salmon Wellington instead. The seasoned salmon is placed on a bed of sautéed Spinach, topped with an Herb Cream Cheese, wrapped in Puff Pastry, and baked to perfection.
THURSDAY, MARCH 8 • 6:00 - 7:00 PM • $10 + HST FiloPastry101–SpinachSpanakopitaandMapleBaclavaWith Special Guest Chef and 5 year veteran of the Good Food School. Annie will prepare a scratch filo pastry. This is a recipe she has perfected over the years and passed onto many others. Sign up today and don’t miss out on this delicious class!
SATURDAY, MARCH 10 • 12:00 - 1:00 PM • $10 + HST LobsterMac‘nCheeseBakeMac n’ Cheese is one of the most famous comfort foods in the world. We will take this classic to the next level with a blend of cheeses including morsels of St. Albert Cheese Curds and of course sweet Lobster! Topped with a crust of Panko Bread Crumbs, Parmesan Cheese and Bacon Bits.
SUNDAY, MARCH 11 • 12:00 - 1:00 PM • $10 + HST BakedChickenEnchiladasLearn to make fresh tortillas and assemble flour tortilla enchiladas. Roast Chicken, Seasoning, Tomatillas Sauce, and Garlic Cheddar Cheese. Baked crisp then topped with Montery Jack Cheese and Red Sauce.
WEDNESDAY, MARCH 14 • 12:00 - 1:00 PM • $10 + HSTMarchBreak–MapleAppleBurritoandIceCreamThis is an easy and awesome class for the entire family! We’ll use some Spy Apples, Maple Syrup, Cinnamon, Raisins and Cheese Curds. You get to roll your own fresh Tortilla! You make, we bake! Topped with Whipped Cream and Triple Berry Coulis.
WEDNESDAY, MARCH 14 • 6:00 - 7:00 PM • $10 + HSTMapleSalmonMaple Syrup is the star in this simple, delicious Salmon dish. Baked with a simple Maple Syrup and Soy Sauce marinade, this dish is topped with Green Beans Almandine and place on a bed of Maple Spaghetti Squash with a drizzle of Fig Balsamic to finish.
THURSDAY, MARCH 15 • 12:00 - 1:00 PM • $10 + HST• KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE MarchBreak–BeaverTailsBeaver Tails are a classic Canadian treat. Come learn how to make your own in this fun-filled class! We’ll prepare the Pastry Dough, stretch it, fry it golden brown and top it with Cinnamon Sugar and Maple Dipping Sauce!
FRIDAY, MARCH 16 • 2:00 - 3:00 PM • $10 + HST• KIDS UNDER 12 YRS $5 + HST • UNDER 6 FREE MarchBreak–SushiThis is a hands-on roll your own Sushi class. We will demystify any hesitation you may have had in the past of doing your own. We will use traditional ingredients such as Shrimp, Avocado, Cucumber, as well as some unlikely combinations from our Olive Boutique! Sign up today!
SATURDAY, MARCH 17 • 6:00 - 7:00 PM • $10 + HSTSt.Pattie’sDayCornedBeef&CabbagewithSmashedPotatoesandPeasPuddingThis traditional Irish dish is the centerpiece for St. Patrick’s Day. Corned Beef and Cabbage simmer with Potatoes and Carrots for a hearty dinner. The tower presentation however turns this peasant dish into a culinary art piece.
SUNDAY, MARCH 18 • 12:00 - 1:00 PM • $10 + HSTSousVidePorkRibsThe best barbecue ribs you’ll ever make. What’s more, you can make it in the climate-controlled comfort of your own kitchen! You don’t need a smoker, and you don’t need a lot of space and you don’t even have to have any prior barbecuing experience! Come join Chef Kevin a he shows you how to make the best barbeque ribs ever!
THURSDAY, MARCH 22 • 6:00 - 7:00 PM • $10 + HST MapleSweet&Sour,GarlicChickenBallsIt’s quite a thick batter, and it may not look like it’s going to do anything, but trust me, once those balls hit the hot fat it balloons out and you end up with crispy coated nuggets of chicken breast which is delicious outside and in. Served with Egg Fried Rice.
SUNDAY, MARCH 25 • 12:00 - 1:00 PM • $10 + HST GarlicFiestaGarlic Chicken Flautas stuffed with Mushrooms and Monterey Jack Cheese and served with three types of dipping sauces: Guacamole, Corn Salsa and Chipotle. Served with a Garden Salad topped with a Lime Garlic Dressing. Sign up today to reserve your spot!
