TheLoft Winter2017 Bathurst v1 - longos.com Winter Brochures - Bathurst.pdf · Sausage, Blackened Shrimp ... Then the ever-popular Goan Vindaloo and Masala Chickpeas tempered with

HOW TO REGISTER

To register for a class and for more information, call or visit Longo’s Personal Touch Services Counter.

Space is limited so book early to secure your spot.

gather cook learn

gather cook learn

COOKING SCHOOL

SCHEDULE

JAN 2018 - AUG 2018

The Loft at Longo’s Bathurst

THE LOFT AT LONGO’S BATHURST

9306 Bathurst Street Vaughan, Ontario

289.304.9520Loft Coordinator: [email protected]

PAYMENTPayment may be made at the store by cash, debit,

major credit card or Longo’s Gift Card. Payment for phone-in registrations must be made by credit card.

REFUNDSRefunds are available up to 48 hours before the class begins,

either in person or by notifying Longo’s by phone. Refunds will not be given for a missed class.

CANCELLATIONWe reserve the right to cancel or postpone a class

due to insufficient enrolment or other circumstances.

ALLERGIESThe Loft is not an allergy or peanut free area.

FOOD SAMPLINGAll classes include a sampling of the dishes prepared in class to be enjoyed in the Loft and a copy of the recipes for you to take home. Food cannot be taken home unless

specified in the class description.

CLASS FORMATAll classes are demonstration format unless indicated otherwise.

Interactive classes allow you to participate in the preparation of some aspects of one or more dishes with the chef and other

participants, or as indicated in the class description.

For birthday parties, private classes, corporate events or room rentals, contact the Loft Coordinator. For a list of other Loft locations and to view their programs, visit: Longos.com/Loft

gather cook learn

gather cook learn

Classes for: Adults • Teens • Parent & Child • Chlldren

Adult Classes

WEDNESDAY, JANUARY 17, 2018 – 7:00PM – 9:00PM

The Louisiana Kitchen Tonight, we head back to the kitchens of New Orleans where Chef Jim Comishen continues his never-ending journey to bring classic Southern cooking to the kitchens of Canada. We start with a rich and creamy Snow Crab and Corn Chowder finished with heavy cream and chives. Next, it’s the classic Sausage, Blackened Shrimp, Red Beans and Rice as a great main. For dessert a decadent Chocolate, Banana, Pecan and Bourbon Bread Pudding with bourbon sauce and whipped cream to satisfy any sweet tooth. $35 THURSDAY, JANUARY 25, 2018 – 7:00PM – 9:00PM

Tasty Recipes from Chickpeas (Interactive) Dairy free, vegan/vegetarian, low glycemic. From crunchy, spicy snacks to main ingredients, chickpeas are one of the best ingredients you can keep in your pantry. This protein-packed legume is high in fibre, folate and zinc, and has been said to even help with weight loss. Here are four ways to put those versatile little beans to good use in your everyday dishes. Join Culinary Nutritionist Silvia Rocca as she demonstrates how to use this heart-healthy bean in delicious dips, wraps and dessert. Tasty dishes include Herbalicious Hummus, Rainbow Chickpea Salad Wrap and Decadent Blondie Bar dessert. $30

MONDAY, JANUARY 29, 2018 – 6:30PM – 8:00PM

Gather Cook & Eat Evening: Soup & Sandwich

Join our Longo’s Loft team members as they show you how easy it is to elevate the humble soup and sandwich to something you and your family will look forward to eating. We have two soup and sandwich combinations to enjoy during this class. The first is a Roasted Tomato Soup and Grilled Cheese Bread Bowl. The second is a Potato Leek Fennel Soup with Crispy Pancetta paired with an Avocado, Lettuce and Tomato Wrap. $15

TUESDAY, JANUARY 30, 2018 – 12:15PM – 1:45PM

Gather Cook & Eat Daytime: Soup & Sandwich Join our Longo’s Loft team members as they show you how easy it is to elevate the humble soup and sandwich to something you and your family will look forward to eating. We have two soup and sandwich combinations to enjoy during this class. The first is a Roasted Tomato Soup and Grilled Cheese Bread Bowl. The second is a Potato Leek Fennel Soup with Crispy Pancetta paired with an Avocado, Lettuce and Tomato Wrap. $15

THURSDAY, FEBRUARY 8, 2018 – 7:00PM – 9:00PM

Some Like It Hot Calling all “hotheads”! Oh yes, we have heat! But as Chef Chris Pires says, “It’s a good balanced heat.” He will start you off with Spicy Chicken-Filled Puff Pastry Tarts served on a bed of crispy greens. Then the ever-popular Goan Vindaloo and Masala Chickpeas tempered with Coconut Rice and Raita. For dessert, no heat, just loads of flavour, Carrot Halvah. A full-flavoured meal! $30

WEDNESDAY, FEBRUARY 21, 2018 – 7:00PM – 9:00PM

Paris Afternoon Tea Desserts (Interactive)As Audrey Hepburn once said, Paris is always a good idea. Paris Afternoon Tea Party is a unique interactive workshop created by Executive Pastry Chef Kenneth Ku. This class will introduce novice bakers and hobbyists alike to a unique opportunity to bring the taste of Paris to your front door. The afternoon tea menu includes Classic Crème Brûlée, freshly made Petit French Baguettes stuffed with Jambon and Gruyère, Tantalizing Savoury Tomato Confiture, Tarte au Citron and Chocolate-Orange Truffle Tartlets. You will have fun, learn and leave with a box of your very own delicious tea time treats! $35

MONDAY, FEBRUARY 26, 2018 – 6:30PM – 8:00PM

Gather Cook & Eat Evening: Healthier Game Day Join our Longo’s Loft team members to learn how you can celebrate game day with lighter, yet delicious, party fare. Savour Turkey Chili with a secret ingredient—chocolate. Pesto Chicken Cucumber Roll-Ups are easy to make with a shortcut—Longo’s rotisserie chicken. Our veggies come in the form of a BLT Salad in Parmesan-Crusted Cups. And for those with a sweet tooth in your group, no one will know that the no-bake brownies we learn to make are vegan. $15

TUESDAY, FEBRUARY 27, 2018 – 12:15PM – 1:45PM

Gather Cook & Eat Daytime: Healthier Game DayJoin our Longo’s Loft team members to learn how you can celebrate game day with lighter, yet delicious, party fare. Savour Turkey Chili with a secret ingredient—chocolate. Pesto Chicken Cucumber Roll-Ups are easy to make with a shortcut—Longo’s rotisserie chicken. Our veggies come in the form of a BLT Salad in Parmesan-Crusted Cups. And for those with a sweet tooth in your group, no one will know that the no-bake brownies we learn to make are vegan. $15 THURSDAY, MARCH 1, 2018 – 7:00PM – 9:00PM

Guilt-Free Chocolate Desserts (Interactive)Dairy free and vegetarian. Want to enjoy delicious chocolate desserts that satisfy your sweet tooth and support a healthy waistline? Culinary Nutritionist Silvia Rocca is here to show you that you can have your cake and eat it too. Learn how to bake with wholesome ingredients that are low in sugar and high in fibre—recipes that include whole grain flours, natural sweeteners, warming spices and superfoods like coconut,

avocados and dark chocolate! We’ll explore an interesting take on some favourite classics like Chocolate Pudding with Creamy Coconut Frosting, Decadent Brownies and Spicy Berry Bark Thins. $30

THURSDAY, MARCH 8, 2018 – 7:00PM – 9:00PM

Gluten Free Baking Thinking of making some healthy sweets for yourself and your family? Chef Elena Law will teach you how to make gluten free Chocolate Chip Macaroons, gluten free Blueberry Muffins and gluten free Crepes served with whipped cream and assorted fruits. Learn to make these favourites on your own at home with no reservations. $30 MONDAY, MARCH 19, 2018 – 6:30PM – 8:00PM

Gather Cook & Eat Evening: Let’s Do Brunch Our Longo’s Loft team members will take you through a quick and easy brunch menu for family and friends. Join them as you learn how easy it is to make these recipes at home. We will start with a Tomato and Burrata Caprese Salad, followed by an impressive Puff Pastry Brunch Braid. We’ll finish off the brunch with a Maple and Sour Cherry Pecan Granola Parfait. $15 TUESDAY, MARCH 20, 2018 – 12:15PM – 1:45PM

Gather Cook & Eat Daytime: Let’s Do Brunch Our Longo’s Loft team members will take you through a quick and easy brunch menu for family and friends. Join them as you learn how easy it is to make these recipes at home. We will start with a Tomato and Burrata Caprese Salad, followed by an impressive Puff Pastry Brunch Braid. We’ll finish off the brunch with a Maple and Sour Cherry Pecan Granola Parfait. $15

WEDNESDAY, MARCH 21, 2018 – 7:00PM – 9:00PM

Noodle Delight You can eat noodles morning, noon and night. Rice is the most eaten staple in the world, with noodles no doubt a close second. In Asia, a great variety of noodles are made with rice flour, a great alternative for people who are gluten intolerant. Join Florence Kwok as she prepares this menu for the noodle lover in you: Udon Noodles with Shrimp, Malaysian-Style Chicken & Shrimp Laksa, Beef & Vegetables with Crispy Egg Noodle Cake, and Chili & Scallion Lo Mein with Sesame Oil & Seeds. $30

TUESDAY, MARCH 27, 2018 – 7:00PM – 9:00PM

Mexican Mango, Chicken & MoreMexican-Hungarian cooking instructor Hendrik Varju will take you on a Mexican culinary feast, starting with a delicious Pico de Gallo featuring mango, red onion, jalapeños and lime juice served with Tortilla chips. The main feature is Chicken served with the most amazing pumpkin seed Mole Verde, a green sauce you’ll want to sop up with your Mexican White Rice Pilaf. You’ll end off your journey with an incredible Chocolate Flan, oozing with caramel sauce. You’ve never had Mexican food this good! $35

THE LOFT: LONGO’S COOKING SCHOOL SCHEDULE THE LOFT: LONGO’S COOKING SCHOOL SCHEDULE

SPECIAL EVENTS, TEAM BUILDING, AND MORE!

In addition to the scheduled cooking classes, the Loft is the ideal space for special events, holiday parties, business meetings or community gatherings. Speak with your Loft Coordinator about planning a private cooking class, corporate event or room rentals.

TEAM BUILDINGWhether you’re with your friends and family or your co-workers, we are happy to bring your skills

in the kitchen to the next level with team building cooking events.

COMMUNITY SPACENot-for-profit groups are welcome to use the space at non-peak hours as a community meeting space at no cost.

DELICIOUS BIRTHDAY PARTIES FOR KIDSDo you have an aspiring young chef in the family? The Loft at Longo’s has the recipe

for a crowd-pleasing birthday party with lots of fun, creativity and edible treats! For themed menus and more party details, visit www.Longos.com/Loft

289.304.9520 | [email protected]

WEDNESDAY, APRIL 4, 2018 – 7:00PM – 9:00PM

Global Gourmet Meatless Mondays (Interactive) We are all well aware of the reasons to incorporate a “Meatless Monday” into our culinary lifestyle. From weight management to reducing our carbon footprint to just eating more nutritious meals, the concept has truly taken off with families. Join Chef/Culinary Instructor John Bela as he inspires you to give up meat one day per week. In our kitchen, Chef John will expertly guide you to produce Tuscan White Bean Soup with Spinach and Artichoke Dip Garlic Bread; Vietnamese Quinoa Bibimbap; Roasted Mushroom and Truffle Pizza with Homemade Pizza Dough, Fontina Cheese, Frisée Lettuce and Black Truffles; Goat’s Cheese and Chana Daal baked in Phyllo with Tomato Chutney; and Potato Shells Filled with Wild Mushrooms and Caramelized Vegetables. $35 THURSDAY, APRIL 12, 2018 – 7:00PM – 9:00PM

5 Easy Ways to Add Turmeric to your Diet Turmeric, the golden spice, has gained a lot of popularity because of its medicinal properties. Commonly used in curries, turmeric can be used many other ways to reap its benefits. Richa Gupta, Founder of Good Food For Good, will show you how to incorporate turmeric without the curry flavour into your diet. Enjoy and learn how to make Turmeric Tofu Scramble, Turmeric Chickpea Savoury Crepes, Turmeric Popcorn, Curried Coconut Carrot Lentil Soup with Garlic Naan (featuring Good Food For Good Coconut Curry Sauce), and Golden Cider (featuring Good Food For Good Turmeric Teas Winter Blend). Participants will have the option to receive a free PDF of 10 additional turmeric recipes and an exclusive discount to buy Turmeric Teas online. Good Food For Good is Canada’s first “Buy 1 Feed 1” venture where every purchase feeds a person in need. Visit www.Goodfoodforgood.ca to find out more. $15

TUESDAY, APRIL 17, 2018 – 7:00PM – 9:00PM

Cooking with Cauliflower (Interactive)Dairy free, low glycemic, vegetarian. Did you know that cauliflower is an extremely healthy vegetable that’s a significant source of nutrients and a vegetarian favourite? It contains unique plant compounds that support a healthy waistline and may reduce the risk of several diseases, including heart disease and cancer. Join Culinary Nutritionist Silvia Rocca as she demonstrates how to make delicious and simple cauliflower recipes in unique ways that you and your family will love: Cauli Couscous, Cauli Mash with Mushroom Gravy and Gourmet Cauli Pizza. $30

MONDAY, APRIL 23, 2018 – 6:30PM – 8:00PM

Gather Cook & Eat Evening: Herbs-A-Plenty Join our Longo’s Loft team members as they show you how to incorporate fresh herbs in recipes that will stimulate your taste buds and your senses. You will learn how to make Bruschetta Tartlets, Broiled Salmon with Lemon-Herb Sauce, and Cheese and Rosemary Shortbread Crackers. $15

TUESDAY, APRIL 24, 2018 – 12:15PM – 1:45PM

Gather Cook & Eat Daytime: Herbs-A-Plenty Join our Longo’s Loft team members as they show you how to incorporate fresh herbs in recipes that will stimulate your taste buds and your senses. You will learn how to make Bruschetta Tartlets, Broiled Salmon with Lemon-Herb Sauce, and Cheese and Rosemary Shortbread Crackers. $15

WEDNESDAY, APRIL 25, 2018 – 7:00PM – 9:00PM

Vegetarian Entertaining From Paul McCartney to Oprah Winfrey, celebrities and health professionals are advocating for people to go Meatless on Mondays! In this class, Chef Laura Boyd will teach you how to cook amazing meatless options that will please. You will make Falafel in Lettuce Cups, Tomato Soup with cheesy croutons, Buddha Bowls and a Superfood Crisp. Come explore how healthy can taste so good. $30

WEDNESDAY, MAY 2, 2018 – 7:00PM – 9:00PM

Dishes from the Lost Continent An introduction to African cuisine. Fusion recipes from the lost continent. First-generation Canadian Chef Deji Oduwole will take you on a journey through Nigeria but with a Mediterranean twist. After trying variations of classics like peanut soup and gumbo, your taste buds will thank you! Learn how to make Jollof Rice with Oil-Poached Squid—a traditional African dish made with white rice, tomatoes, red peppers and other delicious ingredients. Then it’s Seafood Gumbo, which is traditionally known as a creole dish, but this recipe shows its African roots. Braised Leg of Lamb with Black Eyed Peas and a Plantain Cake follow using traditional ingredients and Chef Deji’s family recipe. $30

TUESDAY, MAY 8, 2018 – 7:00PM – 9:00PM

Meatless Mondays We are all trying to eat less meat in our diet. Have you ever considered serving a vegetarian meal once a week? Easy to prepare with readily available ingredients, this menu will be a welcome addition to your household. Join Natural Foods Chef and Cookbook Author Nettie Cronish for an original, good-tasting vegetarian menu. Lentils are incredibly versatile. In this Apricot Lentil Soup recipe, we pair vegetables and sweet spices together to create a delicious soup. Lentils are an excellent nutrient. In our Quinoa Salad, we pair beans, pumpkin seeds, dried cranberries and a lime–lemon juice oil vinaigrette to add depth and flavour. Black Bean Burritos with sun-dried tomatoes and grated cheese are so easy to prepare and freeze as well. For dessert, a Dried Fruit Biscotti Cookie prepared with organic apricot or cherry dried fruit will soon become a family favourite. $30

MONDAY, MAY 14, 2018 – 6:30PM – 8:00PM

Gather Cook & Eat Evening: Spring Baking with Lemons When life gives you lemons, why not bake with them? Join our Longo’s Loft team members for this class featuring desserts that incorporate the light, fresh flavour of luscious lemons. You will learn how to make Lemon Raspberry Cheesecake Bars, Lemon Crinkle Cookies, and Lemon Blueberry and Brie Scones. $15

TUESDAY, MAY 15, 2018 – 12:15PM – 1:45PM

Gather Cook & Eat Daytime: Spring Baking with Lemons When life gives you lemons, why not bake with them? Join our Longo’s Loft team members for this class featuring desserts that incorporate the light, fresh flavour of luscious lemons. You will learn how to make Lemon Raspberry Cheesecake Bars, Lemon Crinkle Cookies, and Lemon Blueberry and Brie Scones. $15


Foundations of Stir Frying Strong heat, hot wok, a little oil. These are just a few of the must-haves of stir-frying. Once you are familiar with the basics, you will be able to quickly put together a healthy and tasty meal from countless combinations of proteins and vegetables. In this class, Florence Kwok will focus on stir-frying techniques, including how to cook fluffy rice every time. On the menu: Chicken & Shrimp Fried Rice, Beef with Broccoli & Red Pepper, Chicken & Bok Choy with Oyster Sauce, and Pork with Cabbage & Carrots. $30


Cooking with Guinness Stout There is more to do with Ireland’s beloved stout than just drink it. This evening, Chef/Culinary Instructor John Bela will create a menu that will make you want to eat your Guinness. Chef John will use the distinctive flavours of this iconic stout to create a multi-course meal, including Cheddar and Guinness Soup served with a Corned Beef Grilled Cheese with Guinness Caramelized Onions. The journey continues with a delectable Beef and Guinness Stew with Guinness-Braised Potatoes. Dessert is chocolate Guinness goodness: a beautiful Chocolate and Guinness Pudding with a Guinness cream made to resemble a poured glass of the iconic stout! Not just for St. Patrick’s Day. $30

WEDNESDAY, JUNE 6, 2018 – 7:00PM – 9:00PM

How to Make Dough (Interactive) There is absolutely nothing better than making and eating homemade Italian food. The simple flavours and tempting aromas transport us to a seaside trattoria in this beautiful Mediterranean country. Join Chef/Culinary Instructor John Bela for an interactive evening of Italian “dough-making.” Be prepared to roll up your sleeves and learn to create fresh Egg Pasta, then turn it into Spaghetti with a decadent Tomato Sauce. Chef John will teach you how to make his famous, effortless quick-rising pizza dough and make two types of pizza—a traditional Pizza Margherita and a Truffled Cream and Roasted Mushroom Pizza. Finally, you will create pillowy Potato Gnocchi with a Brown Butter Fresh Sage Sauce. Viva Italian dough! $35

THURSDAY, JUNE 14, 2018 – 7:00PM – 9:00PM

Surprising Salads From simple yet sophisticated to complex and crazy, these salads are delicious. Tonight you’ll watch as Chef Heather Johnson teaches you how to spice up your salads. We’ll start with Chickpea, Avocado & Feta Salad with lime herb dressing, then Cucumber Yogourt Salad with creamy dill dressing. Next we’ll be making a Thai-inspired Peanut Noodle Salad with Shrimp using a spiralizer. Finally we’ll enjoy a Berry, Orange, Spinach Salad served over quinoa with homemade balsamic dressing. Salad will never be the same! $30


“Chef was entertaining and food was incredible.”

“l love attending. So much fun to relax, learn and eat.”

“These classes are inspiring. A great way to learn!”

What people are saying about The Loft Cooking School

MONDAY, JUNE 18, 2018 – 6:30PM – 8:00PM

Gather Cook & Eat Evening: Global Summer Salads Nothing says summer like a light and colourful salad. Join Longo’s team members as you learn to make this perfect go-to summer meal. Enjoy the fresh bounty of the season with two Mediterranean salads—Watermelon and Feta Arugula Salad and Mediterranean Quinoa Salad. An Asian Steak Salad is sure to satisfy, as is a Black Bean, Corn and Red Pepper Salad with Lime Cilantro Vinaigrette. $15

TUESDAY, JUNE 19, 2018 – 12:15PM – 1:45PM

Gather Cook & Eat Daytime: Global Summer Salads Nothing says summer like a light and colourful salad. Join Longo’s team members as you learn to make this perfect go-to summer meal. Enjoy the fresh bounty of the season with two Mediterranean salads—Watermelon and Feta Arugula Salad and Mediterranean Quinoa Salad. An Asian Steak Salad is sure to satisfy, as is a Black Bean, Corn and Red Pepper Salad with Lime Cilantro Vinaigrette. $15

TUESDAY, JUNE 19, 2018 – 7:00PM – 9:00PM

Plate, Snap, Eat & Post It (Interactive) Want to fool your friends and family into thinking you’re a master chef? Tonight, Chef Alex Page will show you three easy, sophisticated dishes and how to beautifully plate them! Your menu includes Pan-Seared Shrimp with Citrus Bean Salad and warm pancetta dressing, Rosemary and Garlic Lamb Chops served with White Risotto and Salsa Verde, and for dessert Vanilla Gelato with pistachio, raspberry coulis and shaved dark chocolate. Along with Chef Alex, you will plate each course yourself, which you can then snap a picture of and post to social media! $35

WEDNESDAY, JUNE 27, 2018 – 7:00PM – 9:00PM

Cooking with Tofu There are many kinds of tofu: silken, extra-firm, frozen and soft. Learn how to buy, store and use these types of tofu in easy-to-prepare, delicious, plant-based recipes. Join Natural Foods Chef and Cookbook Author Nettie Cronish for an Introduction to Organic Tofu Recipes. People have been eating organic soy foods for thousands of years. In this class, you’ll enjoy these delicious tofu recipes: Our dip will be made from firm tofu with spinach, garlic, fresh basil and tahini. It will be followed by the best Vegetarian Meatballs that use extra-firm tofu, fresh sage and Parmesan cheese, and can be baked or stir-fried. Have you ever considered cutting back on the amount of dairy you use in a recipe? Tofu will be used for half of the ricotta in a fresh noodle Lasagna recipe. For dessert, we will use soft tofu in a Peach Raspberry Tofu Coconut Baked Kugel (pudding). $30

Teen Classes

6:00 pm – 8:00 pm Teens are invited to join our Loft team members in these interactive cooking classes where they will work with seasonal ingredients to make teen-friendly meals. Teens will develop their food preparation and cooking techniques while eating the food they make. They will explore their inner chef while having fun with other teens making tasty and memorable recipes together. $15 per teen per class

MONDAY, FEBRUARY 12, 2018

In Love with Chocolate Chocolate BarkTruffles Lava CakeWhite Caramel Chocolate Cookie

MONDAY, MARCH 26, 2018

Sleepover FunPopcorn 3-ways (chocolate and caramel, salt and pepper, cheesy) Pizza Bites Mini Burgers Morning Smoothie Puff Pastry Pop Tarts

MONDAY, APRIL 16, 2018

After-School SnacksCustom Grilled Cheese Tomato Soup with Homemade CroutonsHummus and Pita Chips No-Bake Power Balls

MONDAY, MAY 7, 2018

Cinco de MayoTortilla Soup Custom Quesadilla Individual 7-Layer Dip Churro Cupcakes

Parent & Child Classes

11:30am – 1:00pmCooking is the perfect way to spend a special Saturday morning together. Children ages 3 and up can attend with a parent, grandparent or other loved one. Learn new kitchen skills and eat delicious food while spending quality time together. $20 per adult per class (accompanied by one child)

SATURDAY, FEBRUARY 3, 2018

It’s Chilly OutsideCucumber Hummus Bites Pita PizzaGranola Bars

SATURDAY, MARCH 3, 2018

Kids’ FavouritesTrail Mix Parmesan Chicken Nuggets Cupcakes

SATURDAY, APRIL 7, 2018

Spring Is Here Fruit KabobsChicken Salad WrapsPop Tarts

SATURDAY, MAY 5, 2018

Let’s Make LunchVeggies and DipCreate a SandwichBanana Split Brownie Parfait

Parent & Toddler Classes

10:00am – 11:30amSpend some quality time with your toddler while we combine the worlds of food and fun. Children ages 1–3 can attend with a parent, grandparent or other loved one. Introduce your toddler to the world of food while making and eating simple and delicious toddler-friendly recipes you’ll both enjoy. $15 per adult per class (accompanied by one toddler)

WEDNESDAY, JANUARY 31, 2018

Warm & CozyStrawberry Banana SmoothieMinestrone Alphabet SoupEnglish Muffin Grilled Cheese

WEDNESDAY, FEBRUARY 28, 2018

Morning SunriseMuffin Cup SoufflésSilver Dollar PancakesLeprechaun Fruit Kabobs

WEDNESDAY, MARCH 28, 2018

Bite-Sized Snacks Homemade Hummus and Pita ChipsTomato Bocconcini BitesJello Rainbow Cut-Outs

WEDNESDAY, APRIL 25, 2018

Fun with VeggiesGreen Goddess SmoothieBroccoli Mac ‘n’ CheeseKale Chips

WEDNESDAY, MAY 30, 2018

Colour Me OrangeFresh Squeezed Longo’s Orange JuiceTurkey Flatbread Sandwich with Carrot SticksRoot Vegetable Fries and Dip

WEDNESDAY, JUNE 27, 2018

Summer GoodnessMango LassiCarrot Zucchini MuffinsCrumpet Pizza


What did you like about the class?

“We got to make our own food and it tasted good.”

“Making and trying foods my mom doesn’t make.”

Creative Kids’ Classes

11:00am – 12:30pmJoin us for some cooking fun as we continue with our Creative Kids’ classes. Kids get to let their imaginations run wild in these funky classes of learning and laughing. When finished, they get to show off and enjoy their amazing creations. For kids aged 6 and up. $25 per child per class. All classes are children drop off. SATURDAY, FEBRUARY 10, 2018

Be My ValentineTruffles Heart-Shaped Sandwiches with Veggies and DipRed Velvet Cupcakes

SATURDAY, MARCH 24, 2018

Easter Treats No-Bake Chocolate Egg Nest Cookies Chocolate Egg Pops Sugar CookiesRice Krispies Squares

SATURDAY, MAY 12, 2018

Mother’s Day SurpriseCookie Mix Jar

SATURDAY, JUNE 16, 2018

Father’s Day SurpriseSpice Rub Jar

P.A. Day Classes

10:00am – 1:00pmWhat better way for your child to spend a P.A. day than cooking with us in the Loft! Your child will learn the skills to create dishes while learning the basics in order to be comfortable in the kitchen and have fun. For kids ages 6 and up. $25 per child per class. All classes are children drop off. Lunch is included daily. FRIDAY, JANUARY 19, 2018

Cozy ComfortsHomemade Bread in a BagSloppy Joes Zucchini FriesTwo-Bite Brownies

FRIDAY, FEBRUARY 2, 2018

Bite-Sized FoodsRainbow Veggie PinwheelsLasagna RollsPotato Balls Cinnamon Buns

MONDAY, JUNE 4, 2018

Taste of the TropicsVeggies and Cumin-Lime Yogourt DipCoconut Chicken TendersStrawberry/Mango SalsaHawaiian Cheesecake

THE LOFT: LONGO’S COOKING SCHOOL SCHEDULE

What did you learn?

“I learned how to make good tasting foods.”

“How to do the proper measurements.”

March Break Cooking Camp

10:00am – 1:00pmCalling all junior chefs! Give your child a head start in the kitchen this March break. Kids will learn how food is prepared and have fun developing kitchen skills and working together as a team. For kids ages 6 and up. $25 per child per class. All classes are children drop off. Lunch is included daily.

MONDAY, MARCH 12, 2018

50s Style Diner MilkshakeMini Sliders Classic FriesApple Pie Bites

TUESDAY, MARCH 13, 2018

Ready for Breakfast Muffin Cup FrittatasHome FriesSmoothieMini Pancakes and Fruit on a Stick

WEDNESDAY, MARCH 14, 2018

It’s all Greek Greek SaladChicken SkewersTzatziki SaucePita ChipsBaklava Roll-Ups THURSDAY, MARCH 15, 2018

Cookies & Cream DayCookies & Cream Hot ChocolateOreo-Stuffed Chocolate Chip CookiesOreo Cheesecake Bites Oreo Parfait

FRIDAY, MARCH 16, 2018

Cooking with Green Shamrock Eggs Green Mac ’n’ Cheese Green Fruit Skewers Green Crinkle Cookies

Summer Cooking Camp

10:00am – 1:00pmDo your kids love spending time in the kitchen? We will teach them the basics they will need to work comfortably in the kitchen. Kids have fun working together as a team and enjoying the food they help create. For kids ages 6 and up. $25 per child per class. All classes are children drop off. Lunch is included daily.

Weekly Theme: Baking Bowl Fun

MONDAY, JULY 9, 2018

Tutti Fruity One-Bowl Chocolate Chip Banana Bread Berries and Cream Hand Pies Apple Fritter–Stuffed Pull Apart Cake Avocado Chocolate Brownies

TUESDAY, JULY 10, 2018

Calling all Chocolate Lovers Salted Caramel Hot Chocolate Brownie Fudge Cookies Homemade Chocolate Doughnuts Chocolate Marshmallow FudgeHomemade Chocolate Chip Cookies

WEDNESDAY, JULY 11, 2018

Everyone Loves Cheesecake Cheesecake Cookie Dough Cups Chocolate Raspberry Cheesecake Thumbprint Cookies Cheesecake-Stuffed Brownie Truffles Strawberry Cheesecake Crescent Rolls

THURSDAY, JULY 12, 2018

Mini Bite-Sized DessertsMini Key Lime Pies Two-Bite Brownies Mini Cinnamon Rolls Baked Churro Bites

FRIDAY, JULY 13, 2018

All about Bars Homemade Chocolate Chip Oatmeal Bars Cherry Crumb Bars Lemon Pie Bars Chocolate Mint Bars

THE LOFT: LONGO’S COOKING SCHOOL SCHEDULE

“I learned how to crack an egg properly.”

“How to cut basil.”

Weekly Theme: Healthy & Delicious


Nutritious & SatisfyingFruit SaladTurkey Sliders with Mango-Tomato SalsaSweet Potato Fries with Chipotle DipBanana Bread


Greek Classics Chicken Gyros Greek Salad Roasted Oregano Potatoes Greek Yogourt Dessert


Wholesome Meals SmoothieBeef and Broccoli Teriyaki Stir-FryCauliflower Fried Rice Apple Crumble Minis


Global Goodness Warm Mexican Corn Salad Custom PizzaLebanese Turkey Meatballs in SauceEnglish Trifles


Garden FreshBruschetta on Homemade CrostiniCobb Salad Mediterranean Quinoa Salad Chocolate Zucchini Muffins

Weekly Theme: Around the World


ItalyFresh Mozza Tomato CupsPizza PinwheelsSpinach and Ricotta Shells Chocolate Tiramisu


ThailandMango Salad Sweet Chili Shrimp Lettuce Wraps Chicken Pad Thai Mango Pudding


SpainCorn and Chorizo HashSpanish Mini MeatballsChicken EmpanadasAstorga Puff Pastries


North AmericaCheesy Mashed Potato BallsParmesan Chicken Fingers with VeggiesGooey Chocolate Chip CookiesChocolate-Covered Frozen Bananas


PolandPolish Cucumber SaladThree-Cheese Perogies with BaconRogaliki (jam-filled crescents) Raspberry Crumble Cake

Weekly Theme: Fun in the Sun

MONDAY, AUGUST 6, 2018

Amusement Park Cotton Candy Slush Baked Corn Dog Bites Chicken Kabobs Mickey Mouse Cupcakes Bite-Sized Funnel Cakes

TUESDAY, AUGUST 7, 2018

Pack a PicnicOven-Fried Picnic Chicken Wagon Wheel Pasta Salad Cookie Cutter Cucumber Sandwiches Mini Berry Tarts

WEDNESDAY, AUGUST 8, 2018

Day at the BeachFruit Salsa with Cinnamon Tortilla Chips Sandwiches on a Stick Sandy Beach Parfait Watermelon Cooler Slushy

THURSDAY, AUGUST 9, 2018

Take Me to the Ball GameCrunchy Cereal Chicken Fingers Poutine Baseball Popcorn Balls Chocolate Chip Cookie Bars Fruit Kabobs


FRIDAY, AUGUST 10, 2018

Too Hot to CookKey Lime Pie Dip Cold Veggie Pizza with Hummus and Havarti Chocolate-Covered Frozen Bananas Brownie Coconut Raspberry Mousse Parfaits

Weekly Theme: Baking Bounty


Oh Caramel!Caramel Chocolate Chip Cookie Squares The Ultimate Caramel Apple Salted Caramel Mini Cheesecakes Caramel Thumbprint Cookies


Summer Fun Desserts No-Bake Monster Cookie Ice Cream Cake Summer Berry Poke Cake Cool Watermelon Pie Cupcake Ice Cream Cones


Baking with 5 Ingredients or Less Three-Ingredient Breakfast Cookies No-Bake Chocolate Energy Balls Marshmallow S’mores Treats Ice Cream Cake Chocolate Cake Frozen Smoothie Pops


Rolling in the Loft Cinnamon Rolls Strawberry Cheesecake Rolls Apple-Filled French Toast Roll-Ups Hand-Rolled Stuffed Doughnut Holes


Upside-Down Day Upside-Down Banana Bread Pineapple Upside-Down Cake Upside-Down Chocolate Coconut Bars Upside-Down Pear and Cranberry Tart

Weekly Theme: Cooking with Colour


Eat the RainbowFruit Skewers Veggies and Dip Colourful Fajitas Rainbow Chip Cookies


Orange & BlueBlueberry Pancakes Sweet Potato Fries Orange Glazed Meatballs Blueberry Tarts


YellowCorn on the Cob Lemon Chicken Mini Banana Splits Banana Cream Pie


Red & White Tomato and Bocconcini Skewers Pasta with Homemade Tomato Sauce Watermelon and Feta Salad Red Velvet Cupcakes


GreenGuacamole and Chips Green Popcorn and Pretzel Mix Baked Pesto Chicken and Pasta Grasshopper Pie

Documents

TheLoft Winter2017 Bathurst v1 - longos.com Winter Brochures - Bathurst.pdf · Sausage, Blackened Shrimp ... Then the ever-popular Goan Vindaloo and Masala Chickpeas tempered with