Beat the heat with some light and refreshing dishes that showcase the best in summer produce. You'll want to have these recipes on-hand for your next patio party! Enjoy an amuse of Polenta Crisps with Wild Mushroom Ragout and Wilted Chard before moving on to Chilled Sweet Pea Soup with Creme Fraiche, a Caramelized Onion Tart with Garden Greens, Goat Cheese Ravioli with Raw Tomato-Basil Sauce, and last but not least a Berry Shortcake.

There is nothing like the cool crisp taste of a refreshing Niagara rose to go with that Summer sunset grill shared with a few great friends along the Niagara Escarpment. In this class we will taste Niagara's mid season Bounty. A Niagara rose alongside a fabulous menu of Bbalsamic and brown sugar grilled figs with a cambazola cream and arugula. Moving on to a salad of grilled apricots with wilted escarole and a hazelnut vinaigrette. Followed by rose marinated grilled chicken with a spicy peach chutney sauce served with tomatoes and red onions.A finale of raspberry gratin with sabayon.

Come experience the ultimate celebration of Terroir at this interactive food and wine event featuring Provenance Regional Cuisine and Ravine Vineyard Estate Winery. Shauna White, one of Niagara's, young, rising star winemakers will be on hand, with Wine Steward Krista Brodhurst, to conduct a tutored tasting of Ravine Vineyard's near cult-status, ultra-premium wines. Chef Alex Johnston will use the finest regional and sustainable sources to create small-dish accompaniments for each wine to demonstrate the ability of good food and wine pairing to take both into new dimensions. A dream for the locavore with a discerning palate! Online ticket sales at: www.provenancecuisine.ca

Fiery foods have long been thought to have aphrodisiac qualities. Fan the flames of passion in this class dedicated to all things spicy! Menu to include: Habanero crabcakes with avocado tomatillo salsa, chipotle ribs with cilantro gremolata, chili roasted cauliflower, creamy poblano rice, and deep chocolate chili ice cream with spicy gingersnaps

Join Chef Francisco Alejandri on a gastronomical tour through some of Mexico's favourite regions. You will start you tour with sikil p'ak, a Mayan pumpkin seed dip, and traditional guacamole from Central Mexico. Then on to Michoacan for a Tarascan bean and tortilla soup. Your main course of meatballs in burnt chipotle sauce comes from Central Mexico and you'll finish with lemon Charlotte with avocado ice-cream from Guanajuato. Buen provecho!