Taste Experıence - LCBO...Ciao Italia! From the top of the boot to its toe, there isn’t a region in Italy that doesn’t grow grapes for wine. Taste the quality and romance of wines

WINE APPRECIATION • TUTORED TASTINGS • COOKING CLASSES • LIFE & STYLE • COURS SUR LES VINS • DÉGUSTATIONS COMMENTÉES

WINTER 2015Eastern Area

HIVER 2015Région de l’Est

Le goût de la découverte

Les activités éducatives de la LCBO

Taste Experıence

LCBO’s Guide to Hands-on Learning

Winter

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Good food, a crackling fire and family and friends… Just some of our favourite ways to warm up a cold winter. And our latest guide feeds that warmth with inspirational menus – think easy comfort food and elegant Valentine’s dishes – as well as just-released wines, fabulous cocktails, smoky Scotches and so much more. Sign up now and get ready to experience the comfort of winter.

Wine Appreciation 3

Tutored Tastings LCBO NEPEAN CROSSROADS 6

LCBO RIDEAU STREET 9

Cooking ClassesLCBO NEPEAN CROSSROADS 12

LCBO RIDEAU STREET 15

Life & Style EventsLCBO NEPEAN CROSSROADS 22

To purchase your tickets, please register in person at the Customer Service Desk at the desired location.

Taste Experıence

LCBO’s Guide to Hands-on Learning

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An Introduction to Wine AppreciationLCBO NEPEAN CROSSROADSTHURSDAYS, JANUARY 8, 15, 22, 29 6:30 – 8:30 PM

LCBO RIDEAU STREETSESSION 1: THURSDAYS, JANUARY 8, 15, 22, 29 6:30 – 8:30 PMSESSION 2: MONDAYS, FEBRUARY 23 & MARCH 2, 9, 16 6:30 – 8:30 PM

Wines of the New WorldLCBO NEPEAN CROSSROADSTHURSDAYS, FEBRUARY 5, 12, 19, 26 6:30 – 8:30 PM

LCBO RIDEAU STREETTHURSDAYS, MARCH 5, 12, 19, 26 6:30 – 8:30 PM

Wines of the Old WorldLCBO NEPEAN CROSSROADSTHURSDAYS, MARCH 5, 12, 19, 26 6:30 – 8:30 PM

LCBO RIDEAU STREETTHURSDAYS, FEBRUARY 5, 12, 19, 26 6:30 – 8:30 PM

&when where

Wine Appreciation

Forget the notion that wine knowledge is lots of technical terms and lofty descriptions. The LCBO’s Wine Appreciation series dispels the myth with a fun approach to the constantly evolving world of wine. An expert Product Consultant will highlight all aspects of winemaking and food pairings (even for tricky dishes like chocolate desserts!), plus give you the inside scoop on wine-producing countries, regions and grape varieties. All this in your choice of three four-week sessions: Introduction to Wine Appreciation, Wines of the Old World and Wines of the New World.

An Introduction to Wine Appreciation(Four-week Course) – $100

White Wines Wow Cultivate a new relationship with white wine. Sip and savour during a step-by-step tasting of eight white wines that will broaden your wine vocabulary and reveal the fascinating complexities of classic whites.

Revealing Reds Learn winemaking 101 and enhance your understanding of wine. Your palate will be developed by tasting eight classic reds.

Bring on the BubblesNot all sparkling wines are Champagne with a capital “C.” Taste styles from all over the world and learn how winemakers get those bubbles in the bottle.

Fortified FinesseAre all sherries sweet? Does all Port come from Portugal? Why do they put herbs in vermouth? Discover these answers and more… Includes a food-matching segment.

Wines of the New World(Four-week Course) – $130

Australia: What’s Up Down UnderAustralia knows what wine consumers want. Find out why Shiraz and other Aussie wines are becoming such a presence at our dinner tables.

California: Window on the WestExplore the wine regions of California, develop your tasting approach and get the latest on West Coast wines in the world market.

Spotlight: South AmericaExperience the unique tastes of Chile and Argentina while expanding your knowledge of wines made at the foot of the Andes.

Canada: Here at HomeGet acquainted with Canadian winemaking and the creation of the Vintners Quality Alliance (VQA) as you sample world-class wines from Ontario and British Columbia.

Wines of the Old World(Four-week course) – $130

Vive la France!While uncovering French wine appellations and regions, learn why the world looks to France as the benchmark for fine wines.

Ciao Italia!From the top of the boot to its toe, there isn’t a region in Italy that doesn’t grow grapes for wine. Taste the quality and romance of wines from Piedmont, Tuscany, Sicily and more.

Say “Si” to Spain Hot temperatures, dry climate and more grape-growing acreage than any other country in the world! Explore Spain’s traditions, innovations and Tempranillo and Palomino grapes (which easily challenge Cabernet and Chardonnay).

Journey to GermanyYou might think Germany is too cold to grow quality wine grapes. Think again! Discover how German winemakers face this challenge, and get familiar with their wine labels and unique quality grading system.

Tutored Tastings

Why not rely on a pro?Our Tutored Tastings let you do just that as one of our expert Product Consultants reveals a whole new approach to tasting in lively and engaging seminars.

Perfect Pairings

Matching food with drink shouldn’t be a mystery. Sip and sample in our

highly informative Perfect Pairings seminars, and learn how easy it is to complement menus with wines, spirits and beers.

LCBO NEPEAN CROSSROADS

FOUR-WEEK THE WORLD OF WHISKY, BOURBONS AND SCOTCHES – $250*(Individual Classes $75)

Includes a food-matching segment * All four classes must be booked atthe same time to receive the special discounted price of $250.

MONDAY, JANUARY 5 (CANADA & THE WORLD)

MONDAY, JANUARY 12 (IRELAND)

MONDAY, JANUARY 19 (SCOTLAND)

MONDAY, JANUARY 26 (USA)

6:30 – 8:00 PM

These spirits have come a long way since their humble beginnings. Explore Canadian Ryes and Whiskies as you savour flavourful homegrown spirits that put us on the map. Then fly around the world for Whiskies and Scotches from Japan and India. Next, discover Ireland and Scotland’s unique bouquets, flavours and colours, perfect for Robbie Burns Day! Finish up your world tour with some good ol’ American Bourbon as you experience its versatility in cocktails.

OLD WORLD WINE AND CHEESE – $45

* Perfect PairingsTUESDAY, JANUARY 13 6:30 – 8:00 PMFor the gourmand: discover the diversity of Italian and French wines and some of the best artisanal cheese matches from each country. An expert Product Consultant will showcase three Italian wines and three French wines and guide you through the simple strategies for flawless pairings, while exploring cheeses you likely haven’t tried before.

BLIND WINE TASTING – $40TUESDAY, JANUARY 20 6:30 – 7:30 PM One of best ways to learn about wine is to taste it blind, without the influence of a price or label. Challenge yourself in this evening full of fun and surprises. This is an essential class for all wine lovers, particularly those who participated in our Wine Appreciation series. Put your knowledge to the test and see if you can identify a $15 bottle vs. a $50.

LIQUID GOLD RUSH – $40TUESDAY, JANUARY 27 6:30 – 7:30 PM Tantalize your taste buds with some of the greatest fortified and dessert wines from around the world. Discover the sweet luscious textures of Port, Icewine, Sauterne, Recioto, Vin Santo and Tokaji, along with their classic food matches. Includes a food-matching segment.

WHAT’S NEW: SUPERSTAR AUSTRALIAN WINEMAKERS – $40TUESDAY, FEBRUARY 3 6:30 – 7:30 PMFrom the stylish, full-bodied Shiraz to the elegant yet bold Chardonnay, Australia continues to produce outstanding wines. This evening, sample some of “Down Under’s” best new additions.

YOU SAY MARDI GRAS, I SAY FAT TUESDAY – $45

* Perfect PairingsTUESDAY, FEBRUARY 17 6:30 – 8:00 PM Explore the best way to showcase Cajun cuisine and mix and match wines with the hot and spicy foods from the Bayou. See why Riesling, Gewürztraminer, Sauvignon Blanc and Pinot Noir have the best structure to pair with the fare from New Orleans. Don’t forget your mask!

BEER! – $40TUESDAY, FEBRUARY 24 6:30 – 7:30 PMExplore the craft of brewing and discover the wonderful diversity of beer. Join us for an exciting and educational tasting of beer styles from around the world. Sample monastery-made Belgian brews, small-production Ontario craft beers, classic British pub bitters and many others. Includes a food-matching segment.

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DISCOVER CHARDONNAY – $40TUESDAY, MARCH 3 6:30 – 7:30 PM Ask any wine lover their favourite white grape and nine times out of ten it’s Chardonnay. Join us as we challenge your senses with a comparative tasting of Chardonnays from Ontario, California, Australia, France, South Africa and Chile. This is ideal for the wine aficionado and novice alike.

MARCH BREAK MADNESS – $40TUESDAY, MARCH 10 6:30 – 7:30 PM We leave this one up to you. When you sign up for this class, you’ll be asked what you would most like to sample and know more about. An expert Product Consultant will compile the votes and create a night of the six most popular topics. Sign up now as this class will sell out quickly!

TOAST TO ST. PATRICK – $50TUESDAY, MARCH 17 6:30 – 8:00 PM Taste and discover Irish Whiskeys and see what makes them unique as an expert Product Consultant samples some of the finest offerings from the Emerald Isle. Includes a food-matching segment.

FRIED CHICKEN AND CHAMPAGNE – $50

* Perfect PairingsTUESDAY, MARCH 24 6:30 – 8:00 PM It’s not just a slogan – it really is a Perfect Pairing. Discover how six classic wines can pair amazingly with fast food. Think Champagne and fried chicken; Alsatian Pinot Blanc and onion rings; Moscato d’Asti with doughnuts; Chardonnay and popcorn; Barbera and pizza; and even Pinotage with Doritos. Get ready – we are breaking all the rules on this one!

HANDS-ON COCKTAIL HOUR – $40TUESDAY, MARCH 31 6:30 – 8:00 PM Get familiar with jiggers, Gin, Vodka, olives, bitters, syrups and herbs. Muddle, shake, stir and blend your own cocktails as an expert Product Consultant demonstrates how to create the latest and classic cocktails. This is an evening of flavour and fun that’s great for friends or small groups. It sells out quickly so register early!

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WEEK 2: THE WORLD OF ALES FROM IPAs TO STOUTSWEDNESDAY, MARCH 18 7:00 – 8:30 PMExplore varied styles of IPAs, stouts and wheat beers as you come to understand the different historic styles and the countries that inspired them. Everything from hugely hoppy to mightily malty! Food matches will be a special focus as these beers pack tremendous flavour.

WEEK 3: THE WORLD OF LAGERS AND THE RISE OF CIDERWEDNESDAY, MARCH 25 7:00 – 8:30 PMA somewhat recent addition in the long history of brewing, lagers are hugely popular in most parts of the world. Well-regarded for their crisp and clean profile, they’re also very food-friendly as we’ll discover together. An expert Product Consultant will also discuss cider during this portion of the series, and why it’s become so popular in recent years.

WEEK 4: CRAFT BREWING AND FUTURE TRENDSWEDNESDAY, APRIL 1 7:00 – 8:30 PMWe finish our series closer to home as we examine the huge trend of craft brewing. What’s current and where is the industry headed? Local and adventurous brewers are exploring new techniques, as well as crafting new takes on ancient styles. Join us as we uncover the world of craft, cottage and artisanal brewing, and sample some inspired food-pairing ideas.

LCBO RIDEAU STREET

ORGANIC OPTIONS – $30WEDNESDAY, JANUARY 7 7:00 – 8:00 PMSample organic wines and beers, grown without the use of pesticides, herbicides and chemical fertilizers. Learn how and why more and more vineyards and breweries are embracing earth-friendly options.

WINTER WARMERS – $45WEDNESDAY, JANUARY 14 7:00 – 8:00 PMHot ciders, spicy mulled wine, specialty coffees…These are just some of the most popular warm drinks for savouring on a cold night. An expert Product Consultant will show how to create these exciting blends and more.

CLASSIC WINE AND CHEESE – $45

* Perfect PairingsWEDNESDAY, JANUARY 21 7:00 – 8:30 PMMatching wine with cheese is not as easy as it sounds. An expert Product Consultant will explain the diversity of flavours in each and how best to match them flawlessly.

AMARONE: VERONA’S MASTERPIECE – $50WEDNESDAY, JANUARY 28 7:00 – 8:00 PMAn expert Product Consultant guides you through rich and complex reds from Veneto. This is a rare opportunity to discover this unique wine style and learn about its many great producers.

WINES OF SOUTH AMERICA – $35WEDNESDAY, FEBRUARY 4 7:00 – 8:00 PMWine enthusiasts around the world are turning to the wines of this continent for value, variety and quality. Experience the unique tastes of Chile and Argentina, while expanding your knowledge of wines made at the foot of the Andes.

A CELEBRATION OF BUBBLES – $60

* Perfect PairingsWEDNESDAY, FEBRUARY 11 7:00 – 8:30 PMFrom Prosecco and Cava to Crémant and Champagne, we’ll be exploring the world of sparkling wines. And since our motto for food and wine pairing is,

“when in doubt, sparking wine,” we thought it best to include food matches worthy of Valentine’s Day.

EXPLORING SCOTLAND – $200 (THREE-WEEK SERIES) CLASS 1: WHISKY VS. WHISKEY WEDNESDAY, FEBRUARY 18 7:00 – 8:30 PMWhisky has come a long way since its humble beginnings. Explore the Whiskies of Scotland, Ireland, Canada and the United States, their unique flavours and the best ways to serve “the water of life.” Includes a food-matching segment.

CLASS 2: SINGLE AND LOVING IT! WEDNESDAY, FEBRUARY 25 7:00 – 8:30 PMIn the intermediate class of this series, an expert Product Consultant presents an exclusive tasting of single malts and reveals how each region affects malt’s characteristic colour, bouquet, flavour and texture.Includes a food-matching segment.

CLASS 3: PREMIUM SINGLE MALTS WEDNESDAY, MARCH 4 7:00 – 8:30 PMIn the final class of this series, we celebrate the spirit of Scotland by sampling some of its rarest and finest single malts. Experience the influence that each region’s rolling hills, heather, salty sea air and famous peat has on this unique libation.Includes a food-matching segment.

BEER APPRECIATION: A NEW RELATIONSHIP WITH BEER (FOUR-WEEK SERIES) – $100

* Perfect Pairings

WEEK 1: HISTORY OF BREWING / LAGERS VS. ALES WEDNESDAY, MARCH 11 7:00 – 8:30 PMWe begin our series with a discussion about the history of beer production, its global impact and upcoming trends in brewing. Why does beer taste the way it does? While sampling various styles of both lagers and ales, we will examine the beer family tree, and discover how only two branches can yield such varied results. Beer and food matching will also be discussed as you learn just how versatile beer can be at your table.

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Cooking Classes

LCBO Cooking Classes let you get creative asyou learn how to prepare some of your favourite menu items. Classes include a small food sample of each prepared recipe paired with a complementary wine, spirit or beer chosen by our expert Product Consultants.


WARMING UP THE NEW YEAR – $60SATURDAY, JANUARY 3 10:30 AM – 12:30 PMIf you need to stave off the deep chill of the Ottawa winter, Chef Laura Clarke Giberson has just the ticket with her favourite winter comfort dishes. On the menu: Three-Cheese Macaroni with Crispy Panko; Minted Lamb Meat Loaf with Caramelized Root Vegetables; Cajun Chicken and Dumplings; and Caramel Apple Bread Pudding.

FISH FRIENDLY – $60WEDNESDAY, JANUARY 7 6:00 – 8:00 PMJoin Chef Jeff Parlardg of Lapointe’s Seafood Grill and Westboro Fish House for an evening of sumptuous seafood that’s good, and good for you. On the menu: Tuna Tartare with Herbed Bread Crisps and Wasabi Crème Fraîche; Blackened Salmon Sliders with Red Cabbage Slaw and Chili Lime Mayo; and Deconstructed Lemon Meringue Pie.

COAST TO COAST INFLUENCE – $60SATURDAY, JANUARY 10 10:30 AM – 12:30 PMChef and culinary instructor Andrew Skorzewski has worked from one coast of Canada to the other to offer up an amazing selection of dishes inspired the diversity of this vast country. On the menu: Warm Salad of Monkfish with Green Onion Pesto, Shiitake Mushrooms and Black Plum Sauce; Venison Loin served with Bulgur and Buckwheat Pilaf and Rhubarb Butter; and Jeffery’s Birch Syrup Ice Cream with Berries.

SEAFOOD DELIGHT – $70WEDNESDAY, JANUARY 14 6:00 – 8:00 PMChef Carlton Melbourne, owner of Island Spiced, draws on an international culinary career and the tastes and traditions of his Caribbean roots to produce mouthwateringly delicious food. On the menu: Shrimp and Lobster in Coconut Chili Sauce; Citrus Ginger Salmon with Crab Butter Sauce; Mushroom Risotto; and Lime Banana Rum Cheesecake.

SOUP SENSATION – $60SATURDAY, JANUARY 17 10:30 AM – 12:30 PMOttawa’s gourmet nutrition coach Teri Gentes knows that winter is the best time to build a meal around a delicious, nutritious soup. On the menu: Spicy Sweet Potato Hummus with Organic Lentil Chips; Spicy Quinoa and Kale Salad with Sprouted Brazil Nut Croutons; Warming Thai Coconut Curry Soup with Caramelized Butternut Squash and Red Lentils; and Lemon-Lime Coconut Mousse with Toasted Coconut Sprinkles. These dishes are vegan and gluten-, dairy- and soy-free.

WINTER WARMTH MENU – $60WEDNESDAY, JANUARY 21 6:00 – 8:00 PMChef Justin Scott of Kudos Cuisine emphasizes a health-based approach to delicious cuisine. Known as an innovator in tantalizing gluten-free and vegan gourmet food, Chef Scott is quickly becoming the go-to caterer for thoughtful party planners. On the menu: Apple Coconut Parsnip Soup (gluten free and vegan); Pan-seared Almond-crusted Sole with Amaretto Beurre Blanc, Steamed Rapini and Wild Brown Rice Pilaf (gluten free); Camino Raw Chocolate Energy Bites (gluten free and vegan).

MEXICAN VACATION – $60 SATURDAY, JANUARY 24 10:30 AM – 12:30 PMChef Joe Juarez of El Camino prides himself on making some of the most delicious Mexican fusion cuisine available, masterfully combining traditional and contemporary techniques and ingredients. On the menu: Roasted Poblano Pepper and Chorizo Queso Fundido (melted fresh cheese dish); Seared Scallops in Tomatillo and Cilantro Agua De Chile (chili cilantro infusion); and Churros with Golden Dulce de Leche, Cinnamon and Sugar.

THE WARMTH OF WHISKY – $60WEDNESDAY, JANUARY 28 6:00 – 8:00 PMChef and culinary Instructor Andrew Skorzewski, former Culinary Director at the venerable Tulips and Maple The Art of Catering, demonstrates his love of cooking with Whisky in one of our most popular classes in the winter season. On the menu: Smoked Salmon Chowder with Whisky Pearls; Roast Pork Tenderloin with Barley, Corn and Pale-Ale Risotto with Scotch Whisky Sauce; and Croissant Bread Pudding with Brown Sugar Peaches and Bourbon Crème Anglaise.

FABULOUS SEAFOOD – $70SATURDAY, JANUARY 31 10:30 AM – 12:30 PMChef Jeff Parlardg, owner of Lapointe’s Seafood Grill and Westboro Fish House, has dedicated his career to producing delicious seafood dishes that delight his faithful customers. On the menu: Mahi Mahi Tacos with Guacamole, Fresh Salsa and Curry Sour Cream; Italian Shrimp with Eggplant Parmesan; and Warm Berry Compote with Lemon Loaf and Toasted Meringue.

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Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration.

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ASIAN FLAIR – $60WEDNESDAY, MARCH 25 6:00 – 8:00 PMFor Chef Tim Barton, co-owner of 327 Wine Bar, the winter months are a chance to liven up the menu with creative, delicious, and sometimes unexpected combinations that are a great match with cocktails or wine. On the menu: Hot-and-Sour Soup; Pork Dumplings; Chinese Barbecued Pork Tenderloin with Udon Noodles, Seasoned Broth and Baby Bok Choy; and Ginger Crème Brûlée.Featured chef

DELECTABLE DELIGHTS – $60 SATURDAY, MARCH 28 10:30 AM – 12:30 PMChef Jeff Parlardg demonstrates delicious dishes that he serves at his popular Lapointe’s Seafood Grill and Westboro Fish House. On the menu: Seared Large Pink Sea Scallops on Lemon Tomato Butter Sauce with Rustic Ratatouille; Seared Tuna on Hummus with Chive Lime Oil; and Fresh Fruit Salad Infused with Vodka in a Margarita Glass.

IN THE HANDS OF THE MASTER – $60WEDNESDAY, FEBRUARY 4 6:00 – 8:00 PM Chef Tim Barton, co-owner of Ottawa’s 327 Wine Bar, earned his reputation at some of the most well-known dining establishments in Canada, including The Banff Springs Hotel, The Brookstreet Hotel and Hy’s Steakhouse where he was Executive Chef for four years. On the menu: Freshly Shucked Seasonal Oysters with Mignonette and Hot Sauce; Jerk-spiced White Bass with Melon and Fruit Salsa, Butternut Squash Crispy Roll and Bulgur Pilaf; and Cinnamon-roasted Pineapple with Lavender Anglaise. Plus, one lucky customer will receive a $40 gift certificate to 327 Wine Bar.Featured chef

ARE YOU GAME? – $85 WEDNESDAY, FEBRUARY 11 6:00 – 8:30 PMChef Laura Clarke Giberson serves a five-course, five-star meal that includes four of her favourite game meats. On the menu: Venison Carpaccio; Duck Confit Poutine; Rabbit Fricassee; Wild Boar Sliders; and Sugar Pie.Full-meal class

MARDI GRAS VALENTINE’S MENU – $60SATURDAY, FEBRUARY 14 10:30 AM – 12:30 PMHeat up the stove and “laissez les bons temps rouler” with Chef Andrew Skorzewski in this Mardi Gras-themed class of Cajun classics perfect for Valentine’s Day. On the menu: Crab Gumbo; Shrimp and Andouille Sausage Jambalaya; and Toasted Pecan Sour Cream Cake with Caramelized Spiced Rum Peaches.

EAT BETTER, FEEL BETTER – $60WEDNESDAY, FEBRUARY 18 6:00 – 8:00 PMKudos Cuisine Chef and owner Justin Scott offers a fresh and delicious perspective on healthy gourmet cooking that packs a big flavour punch. On the menu: Tri-Colour Quinoa cooked in Sencha Green Tea; Vegetable Salad with Avocados, Tomatoes and Cucumbers in Lemon-Lavender Vinaigrette (gluten free, vegan); Winter Squash Risotto with Sprouted Lentils, Curried Pistachios, Edamame and Crispy Kale (gluten free, vegan); and Camino Chocolate Vegan Mousse Cake with Giggling Goji Berries in Fireball Whisky (gluten free).

COOKING WITH PASSION – $60SATURDAY, FEBRUARY 21 10:30 AM – 12:30 PMRaised and classically trained in France, Chef Jean Marc Baqué of cuisinestories.com demonstrates his lifelong passion for delivering beautifully conceived food with flavour and flair. On the menu: Hot Oysters Rockefeller; Ginger Lime Chicken and Shrimp Brochettes; and Roasted Vanilla Pineapple in Salty Crust with Dark Rum Caramel.

FIVE-STAR CABANE À SUCRE –$60WEDNESDAY, FEBRUARY 25 6:00 – 8:00 PMChef and culinary instructor Andrew Skorzewski shares some favourite sugar shack recipes in a refined and somewhat lightened format. On the menu: Traditional Cretons served with Cranberries, Greens and Multigrain Croutons; Maple and Beer-glazed Ham with Hot Mustard Sauce, Baked Beans and Swiss Chard; and Sugar Pie with Tart Apple Compote.

THE LATIN FUSION EXPERIENCE – $60SATURDAY, FEBRUARY 28 10:30 AM – 12:30 PMEl Camino Chef Joe Juarez is always prepared to go the extra mile to build outstanding flavour combinations that meld traditional and contemporary techniques and ingredients into seamless culinary perfection. On the menu: Zucchini and Cilantro Potage-Style Soup with Truffle Chèvre Crema; Chilaquiles with Salsa Verde, Queso Fresco, Braised Pork and Fried Egg (traditional corn tortilla-based dish, updated); and Grilled Pineapple topped with Coconut Crème Brûlée.

TASTE OF THE TROPICS – $60 WEDNESDAY, MARCH 4 6:00 – 8:00 PMBig and bright! That’s the way to look at the delicious and complex flavours of the tropics. Chef Carlton Melbourne, owner of Island Spiced, draws on his wealth of experience and love of big flavours to take you on a culinary cruise through the tropics. On the menu: Jerk Chicken Lollipops with Passion Fruit Dipping Sauce; Chipotle Papaya Honey-Glaze Pork Tenderloin and Roasted Sweet Potatoes; and Caramelized Pineapple Coconut Cake in Mango Rum Sauce.

GLUTEN-FREE FLAVOUR EXPLOSION – $60 WESDNESDAY, MARCH 11 6:00 – 8:00 PMKudos Cuisine owner and Chef Justin Scott is dedicated to using quality ingredients to produce healthy, delicious food, which frequently happens to be gluten free, for his guests. On the menu: Tamarind-glazed Bamboo-steamed Scallops with Mango Salsa; Cod en Papillote with Sauvignon Blanc, Ratatouille and Sliced Redskin Potatoes; and Quinoa Pear Crisp with Kefir Saigon Cinnamon Yogurt.

IN THE MOOD FOR GREAT FOOD – $60SATURDAY, MARCH 14 10:30 AM – 12:30 PMChef Andrew Skorzewski will show you how to set the right tone for your next get-together. On the menu: Amuse Bouche of Balderson 5-year Aged Cheddar with Wild Blueberry Compote and Candied Lemon Peel; Acadian Salt Cod Chowder with Yukon Gold Potato, Double-Smoked Bacon, Pasilla Chili Oil and Pea Shoots; Maple-marinated and Pepper- and Sage-crusted Quebec Cornish Hen served with Smoked Granny Smith Apple, Acorn Squash and Morel Mushroom Jus; and Fudgy Chocolate Brownie layered with Seville Orange Preserves, Candied Hazelnuts and Madagascar Vanilla Cointreau Sauce.

THE PASTA LADIES – $60WEDNESDAY, MARCH 18 6:00 – 8:00 PMThe Pasta Ladies from Pasta Tavola invite you to get “back to basics” with this authentic pasta-making demo. Working from one simple pasta dough recipe, The Pasta Ladies will demonstrate authentic techniques for rolling, cutting and shaping dough into various fresh pasta products. Learn how only four simple ingredients can set you on your way to creating a limitless assortment of delicately flavoured Italian dishes sure to please on any occasion. On the menu: Pasta Tavola Signature Ravioli; Creamy Butternut Squash and Spinach Lasagne; Tossed Green Salad; and Italian Pastry.

FEASTING WITH FRIENDS MENU – $60SATURDAY, MARCH 21 10:30 AM – 12:30 PMFood from the heart, made with passion. That is what El Camino’s Chef Joe Juarez is all about: mixing high-quality ingredients in innovative combinations for an exciting feast. On the menu: Masa Tartlet with Beans, Double-Smoked Bacon Lardons, Fresh Avocado and Ancho Chipotle; Steak Fillet with Shrimp Ceviche and Serrano Tequila Lime Compound Butter; and Mexican Flan with Kahlúa and Dark Chocolate.



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LCBO RIDEAU STREET

COAST TO COAST INFLUENCE – $60SATURDAY, JANUARY 3 10:30 AM – 12:30 PMChef and culinary instructor Andrew Skorzewski has worked from one coast of Canada to the other to offer up an amazing selection of dishes inspired the diversity of this vast country. On the menu: Warm Salad of Monkfish with Green Onion Pesto, Shiitake Mushrooms and Black Plum Sauce; Venison Loin served with Bulgur and Buckwheat Pilaf and Rhubarb Butter; and Jeffery’s Birch Syrup Ice Cream with Berries.

FLAVOURS OF SOUTHERN INDIA – $60TUESDAY, JANUARY 6 6:00 – 8:00 PM Coconut Lagoon Chef Joe Thottungal shares his masterful spice blends and extensive knowledge of tantalizing Indian dishes. On the menu: Beef and Potato Croquette with Chili Lime Sauce; Pepper Chicken Masala; Lemon Rice; Pumpkin and Peas Eruserry (a fragrant coconut-based dish); and Rice Pudding.

MEXICAN VACATION – $60SATURDAY, JANUARY 10 10:30 AM – 12:30 PMChef Joe Juarez of El Camino prides himself on making some of the most delicious Mexican fusion cuisine available, masterfully combining traditional and contemporary techniques and ingredients. On the menu: Roasted Poblano Pepper and Chorizo Queso Fundido (melted fresh cheese dish); Seared Scallops in Tomatillo and Cilantro Agua De Chile; and Churros with Golden Dulce de Leche, Cinnamon and Sugar.

WINTER WARMTH MENU – $60TUESDAY, JANUARY 13 6:00 – 8:00 PMChef Justin Scott of Kudos Cuisine emphasizes a health-based approach to delicious cuisine. Known as an innovator in tantalizing gluten-free and vegan gourmet food, Chef Scott is quickly becoming the go-to caterer for thoughtful party planners. On the menu: Apple Coconut Parsnip Soup (gluten free, vegan); Pan-seared Almond-crusted Sole with Amaretto Beurre Blanc, Steamed Rapini and Wild Brown Rice Pilaf (gluten free); Camino Raw Chocolate Energy Bites (gluten free and vegan).

SAUSAGE SATURDAY – $60 SATURDAY, JANUARY 17 10:30 AM – 12:30 PMChef Andrew Skorzewski demonstrates the art of sausage making. If you always wanted to make sausages, but felt intimidated, come and see just how easy it can be to produce absolutely delicious results with a few simple tools. On the menu: Scallop, Shrimp and Saffron Sausage with Chervil Cream Sauce; Spicy Italian Sausage Ragu with Rigatoni; and Chocolate Tart with Cocoa Nibs and Tarragon-macerated Fresh Strawberries.

FISH FRIENDLY – $70 TUESDAY, JANUARY 20 6:00 – 8:00 PMChef Jeff Parlardg of Lapointe’s Seafood Grill and Westboro Fish House presents an evening of sumptuous seafood that’s good, and good for you. On the menu: Tuna Tartare with Herbed Bread Crisps and Wasabi Crème Fraîche; Blackened Salmon Sliders with Red Cabbage Slaw and Chili Lime Mayo; and Deconstructed Lemon Meringue Pie.

BRUNCH ESSENTIALS – $60 SATURDAY, JANUARY 24 10:30 AM – 12:30 PMChef Laura Clarke Giberson celebrates her passion for big flavours with a sampling of some of her favourite winter brunch dishes. On the menu: Shitake and Goat’s Cheese Crêpes; Mini Eggs Benedict; Individual Tourtières; Filled Gougères; and Stuffed French Toast.

FRENCH COMFORT COOKERY – $60 TUESDAY, JANUARY 27 6:00 – 8:00 PMChef Jean Marc Baqué demonstrates dishes inspired by his native France, cooking with passion and respect to develop delicious flavours. On the menu: Maple Curry Cauliflower Soup with Blue Cheese Tartinades; Chef’s Special Quail; and Pear Crumble with Confit Chocolate Orange Zest.

SEAFOOD DELIGHT – $70 SATURDAY, JANUARY 31 10:30 AM – 12:30 PMChef Carlton Melbourne, owner of Island Spiced, draws on an international culinary career and the tastes and traditions of his Caribbean roots to produce mouthwateringly delicious food. On the menu: Shrimp and Lobster in Coconut Chili Sauce; Citrus Ginger Salmon with Crab Butter Sauce; Mushroom Risotto; and Lime Banana Rum Cheesecake.

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LATIN VALENTINE’S MENU – $60SATURDAY, FEBRUARY 14 10:30 AM – 12:30 PMFood from the heart, made with passion. That is what El Camino’s Chef Joe Juarez is all about: mixing high-quality ingredients in innovative combinations for an exciting feast. On the menu: Masa Tartlet with Beans, Double-Smoked Bacon Lardons, Fresh Avocado and Ancho Chipotle; Steak Fillet with Shrimp Ceviche and Serrano Tequila Lime Compound Butter; and Mexican Flan with Kahlúa and Dark Chocolate.

EAT BETTER, FEEL BETTER – $60TUESDAY, FEBRUARY 17 6:00 – 8:00 PMKudos Cuisine Chef and owner Justin Scott offers a fresh and delicious perspective on healthy gourmet cooking that packs a big flavour punch. On the menu: Tri-Colour Quinoa cooked in Sencha Green Tea; Vegetable Salad with Avocados, Tomatoes and Cucumbers in Lemon-Lavender Vinaigrette (gluten free, vegan); Winter Squash Risotto with Sprouted Lentils, Curried Pistachios, Edamame and Crispy Kale (gluten free, vegan); and Camino Chocolate Vegan Mousse Cake with Giggling Goji Berries in Fireball Whiskey (gluten free).

MARDI GRAS MENU – $60SATURDAY, FEBRUARY 21 10:30 AM – 12:30 PMHeat up the stove and “laissez les bons temps rouler” with Chef Andrew Skorzewski in this Mardi Gras-themed class of Cajun classics. On the menu: Crab Gumbo; Shrimp and Andouille Sausage Jambalaya; and Toasted Pecan Sour Cream Cake with Caramelized Spiced Rum Peaches.

FABULOUS SEAFOOD – $70 TUESDAY, FEBRUARY 24 6:00 – 8:00 PM Chef Jeff Parlardg, owner of Lapointe’s Seafood Grill and Westboro Fish House, has dedicated his career to producing delicious seafood dishes to delight his faithful customers. On the menu: Mahi Mahi Tacos with Guacamole, Fresh Salsa and Curry Sour Cream; Italian Shrimp with Eggplant Parmesan; and Warm Berry Compote with Lemon Loaf and Toasted Meringue.

TASTE OF THE TROPICS – $60 SATURDAY, FEBRUARY 28 10:30 AM – 12:30 PMBig and bright! Chef Carlton Melbourne, owner of Island Spiced, draws on his wealth of experience and love of big flavours to take you on a culinary cruise through the tropics. On the menu: Jerk Chicken Lollipops with Passion Fruit Dipping Sauce; Chipotle Papaya Honey-Glaze Pork Tenderloin and Roasted Sweet Potatoes; and Caramelized Pineapple Coconut Cake in Mango Rum Sauce.

DESTINATION JAPAN – $60 TUESDAY, MARCH 3 6:00 – 8:00 PMChef and culinary instructor Andrew Skorzewski says traditional Japanese cuisine is yours to discover! Learn about light-as-air tempura and the versatility, depth and complexity of dashi, Japan’s answer to chicken stock. On the menu: Shrimp Tempura and Buckwheat Soba; Goma-Ae (spinach and sesame salad); and Grilled Chicken with Green Onions and Udon Noodles.

FLAVOURS OF SOUTH AMERICA – $60 TUESDAY, FEBRUARY 3 6:00 – 8:00 PMDo you know why hanger steak (bavette) is known as the butcher’s cut? They want to keep it all for themselves! Chef Andrew Skorzewski guides a tour of some fabulous South American-inspired crowd pleasers, including hanger steak. On the menu: Coconut Shrimp, Cheese Fritters and Plantain Chip Appetizers; Chimichurri-marinated Hanger Steak with Molho Campanha (a vinegar-based sauce popular in Brazil); and Avocado and Rum Ice Cream served with Fresh Mango.

THE PASTA LADIES – $60 TUESDAY, FEBRUARY 10 6:00 – 8:00 PMThe Pasta Ladies from Pasta Tavola invite you to get “back to basics” with this authentic pasta-making demo. Working from one simple pasta dough recipe, The Pasta Ladies will demonstrate authentic techniques for rolling, cutting and shaping dough into various fresh pasta products. Learn how only four simple ingredients can set you on your way to creating a limitless assortment of delicately flavoured Italian dishes sure to please on any occasion. On the menu: Pasta Tavola Signature Ravioli; Creamy Butternut Squash and Spinach Lasagne; Tossed Green Salad; and Italian Pastry.

LCBO RIDEAU STREET


Spotlight

Born a Canadian citizen abroad in Manila, Philippines, Chef Timothy Barton spent his childhood travelling the world from Pakistan and New Zealand to Washington D.C., forming what would become a deep passion for food of all kinds.

Destined for a foodie life, Timothy graduated from the Culinary Management program at Algonquin College and set out for the Banff Springs Hotel. After almost seven years in the Canadian Rockies, where he achieved his Red Seal Certificate in 1999, he assisted in the opening of the CAA Five-Diamond awarded Banffshire Club. Timothy has worked at acclaimed establishments in Niagara and Ottawa, including Tulips & Maple Catering, The Brookstreet Hotel, Hy’s Steakhouse, The Ottawa Marriott Hotel, The Merlot Rooftop Grill & Spin Kitchen & Bar.

In 2012, Chef Barton and business partner Brad Henderson opened 327 Wine Bar, a destination that’s charming diners with its quaint atmosphere and fantastic culinary creations.

Timothy Barton What would people be surprised to find in your kitchen?

Whole pieces of meat. We clean whole strip loins and tenderloins. A lot of people think they’re pre-portioned.

The place is burning down; you can only grab three things from the kitchen.

My staff, my chef’s knife, my scale.

Favourite guilty pleasure? Pizza! OOOOOhh how I love my pizza!

What is your motto? Kept my Boy Scouts motto, “Be prepared.”

What do you value most in a cook? Work ethic.

You need on a desert island? A big knife, like a machete or a Tarzan hunting knife.

meet him...LCBO NEPEAN CROSSROADS FEBRUARY 4 & MARCH 25

LCBO RIDEAU STREET MARCH 17

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GLUTEN-FREE FLAVOUR EXPLOSION – $60 TUESDAY, MARCH 10 6:00 – 8:00 PMKudos Cuisine owner and Chef Justin Scott is dedicated to using quality ingredients to produce healthy, delicious food, which frequently happens to be gluten free. On the menu: Tamarind-glazed Bamboo-steamed Scallops with Mango Salsa; Cod en Papillote with Sauvingon Blanc, Ratatouille and Sliced Redskin Potatoes; and Quinoa Pear Crisp with Kefir Saigon Cinnamon Yogurt.

THE LATIN FUSION EXPERIENCE – $60 SATURDAY, MARCH 14 10:30 AM – 12:30 PMEl Camino Chef Joe Juarez is always prepared to go the extra mile to build outstanding flavour combinations that meld traditional and contemporary techniques and ingredients into seamless culinary perfection. On the menu: Zucchini and Cilantro Potage-Style Soup with Truffle Chèvre Crema; Chilaquiles with Salsa Verde, Queso Fresco, Braised Pork and Fried Egg (traditional corn tortilla-based dish, updated); and Grilled Pineapple topped with Coconut Crème Brûlée.

CONTEMPORARY WINE BAR – $60 TUESDAY, MARCH 17 6:00 –8:00 PMWith a wealth of experience and a single-minded dedication to his craft, 327 Wine Bar co-owner and Chef Timothy Barton has earned a reputation for standout cuisine that blends many approaches and traditions into a unique style. On the menu: Poached Eggs in Tomato Sauce with Shredded Asiago Topping; Haddock Saltimbocca with Forked Yukon Mash and Market Vegetables; and Classic Panna Cotta with Berry Coulis. Plus, one lucky registrant will receive a $40 gift certificate to 327 Wine Bar.Featured chef

DELECTABLE DELIGHTS – $70 SATURDAY, MARCH 21 10:30 AM –12:30 PMChef Jeff Parlardg demonstrates delicious dishes that he serves at Lapointe’s Seafood Grill and Westboro Fish House. On the menu: Seared Large Pink Sea Scallops on Lemon Tomato Butter Sauce with Rustic Ratatouille; Seared Tuna on Hummus with Chive Lime Oil; and Fresh Fruit Salad Infused with Vodka in a Kool-Aid Margarita Glass.

WINTER COMFORT – $60 TUESDAY, MARCH 24 6:00 – 8:00 PMChef Carlton Melbourne, owner of Island Spiced, has just the cure for the winter blues: an infusion of his favourite flavours! On the menu: Duck Satay with Beet and Goat’s Cheese Salad and Pomegranate Sauce; Beef Tenderloin with Potato Bacon Hash and Red Wine Mushroom Sauce; and Apple Tart with Vanilla Ice Cream and Raspberry Brandy Sauce.

IN THE MOOD FOR GREAT FOOD – $60SATURDAY, MARCH 28 10:30 AM – 12:30 PMChef Andrew Skorzewski will show you how to set the right tone for your next get-together. On the menu: Amuse Bouche of Balderson 5-Year Aged Cheddar with Wild Blueberry Compote and Candied Lemon Peel; Acadian Salt Cod Chowder with Yukon Gold Potato, Double-Smoked Bacon, Pasilla Chili Oil and Pea Shoots; Maple-marinated and Pepper- and Sage-crusted Quebec Cornish Hen served with Smoked Granny Smith Apple, Acorn Squash and Morel Mushroom Jus; and Fudgy Chocolate Brownie layered with Seville Orange Preserves, Candied Hazelnuts and Madagascar Vanilla Cointreau Sauce.

COMPLETELY WONDERFUL – $60TUESDAY, MARCH 31 6:00 – 8:00 PM Full-flavoured foods with hints of spice bring perfect winter warmth even on the coldest of days. Ottawa’s gourmet nutrition coach Teri Gentes prepares familiar foods with a slightly different spin for a delicious dinner experience. On the menu: Sprouted Wild Rice Salad with Walnut Maple Vinaigrette; Caramelized Lemon and Caper Oven-roasted Fish (to be determined subject to availability) on Lemony Greens served with Roasted Rosemary Honey-glazed Mustard Seed Carrots; and Crazy Good Triple-Chocolate Raw Cacao Nib Cashew Pecan Clusters.


LCBO RIDEAU STREET

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let’s keep in touch!

If you wish to receive Taste & Experience, The LCBO’s Guide to Hands-on Learning, are moving, or wish to be removed from our mailing list, please email us at [email protected].

If you have a comment, suggestion or concern, please contact helloLCBO at www.hellolcbo.com or call us toll-free at 1-800-668-5226 or 416-365-5900

AIR MILES® OfferEarn AIR MILES® reward miles at the LCBO. Earn 1 reward mile for every $30 you spend at an LCBO store on a monthly cumulative basis.*

Plus earn Bonus reward miles on specially selected products each month!

* Including all taxes. Reward miles are not applicable on container deposit fees, gift card purchases or on sales to licensees.

®TM Trademarks of AIR MILES International Trading B.V.Used under licence by LoyaltyOne, Co. and the LCBO.

Life Style

Just in time for Valentine’s Day, this exclusive event focuses ontwo favourite celebratory ingredients: wine and oysters. Don’t miss it!


OYSTER BAY – $50TUESDAY, FEBRUARY 10 6:30 – 8:30 PM Join Oyster Bay Wines, a premium New Zealand producer, for an evening of pure discovery as we pair its world-renowned wines with fresh oysters and seafood. Learn about the wines from an Oyster Bay special representative, while a chef presents various food pairings and preparation techniques.

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Un bon repas, un feu qui crépite, de la bonne compagnie… Voici comment on se garde au chaud durant l’hiver en Ontario. Pour vous aider, notre tout dernier guide propose des menus des plus inspirés, allant des mets réconfort aux délices de la Saint-Valentin, de nouveaux vins, de merveilleux cocktails, des scotchs fumés et bien plus encore! Inscrivez-vous dès maintenant pour vivre un hiver chaleureux.

L’hiver

Pour vous inscrire et acheter des billets, veuillez vous rendre en personne au comptoir du Service à la clientèle de la succurale qui tient l’activité.

Le goût de la découverte

Les activités éducatives de la LCBO

Gardez le contact!

Vous souhaitez recevoir le guide Le goût de la découverte? Vous changez d’adresse? Vous aimeriez que l’on retire votre nom de notre liste de distribution? Communiquez avec nous par courriel à l’adresse [email protected].

Vous avez un commentaire, une suggestion ou une préoccupation à nous transmettre? Communiquez avec alloLCBO à l’adresse allolcbo.com ou par téléphone au 416-365-5900 ou sans frais au 1-800-668-5226.

* Toutes taxes comprises. Aucun mille de récompense pour les consignes, les cartes-cadeaux et les achats des titulaires de permis.

MD/MC Marque déposée/de commerce d’AIR MILES International Trading B.V., employée en vertu d’une licence par LoyaltyOne, Co. et par la LCBO.

Offre AIR MILESMD

Obtenez des milles de récompense AIR MILESMD à la LCBO. Obtenez un mille de récompense pour chaque achat de 30 $ sur une base cumulative mensuelle.*

Vous recevrez des milles de récompense en prime à l’achat de produits spécialement sélectionnés chaque mois.

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Cours sur les vins

N’allez pas croire que la connaissance des vins se résume à apprendre un jargon technique compliqué et à se bourrer le crâne de vagues notions. Les cours sur les vins de la LCBO démystifient le sujet sur un ton beaucoup plus léger en vous donnant des notions pratiques sur le monde du vin, qui est en constante évolution. Notre conseiller en produits traitera de différents aspects concernant l’élaboration du vin et l’harmonie entre les vins et les mets (même pour les mets où cela est difficile, comme les desserts au chocolat!), et vous fournira des renseignements utiles sur les régions productrices de vin et sur les variétés de raisins. Les cours sont étalés sur trois sessions de quatre semaines : Une introduction au monde du vin, Les vins du Vieux Continent et Les vins du Nouveau Monde.

Une introduction au monde du vin(sur quatre semaines) – 100 $

Le merveilleux monde du vin blancRedécouvrez le vin blanc. Participez à des dégustations dirigées de huit vins blancs qui enrichiront votre vocabulaire vinicole tout en vous révélant la fascinante complexité des vins blancs classiques.

Rouges révélateurs Apprenez l’A B C de la fabrication du vin et approfondissez vos connaissances sur les vins. Développez vos papilles en dégustant huit vins rouges faits à partir de cépages classiques et découvrez les différences!

Au tour des bulles Les vins mousseux ne sont pas tous des champagnes. Dégustez des mousseux de partout dans le monde et découvrez de quelle façon les vinificateurs réussissent à mettre les bulles dans les bouteilles.

Les vins fortifiés Les xérès sont-ils tous sucrés? Les portos proviennent-ils tous du Portugal? Pourquoi met-on des herbes dans le vermouth? Obtenez des réponses à ces questions et faites d’autres découvertes…

Une partie du cours sur les vins fortifiés sera consacrée aux accords avec les mets.

Les vins du Nouveau Monde(sur quatre semaines) – 130 $

Australie : Le goût des antipodesL’Australie sait plaire aux amateurs de vin. Découvrez pourquoi le shiraz et les autres vins australiens se retrouvent si souvent sur notre table à dîner.

Californie : Une fenêtre sur l’OuestExplorez les secteurs vinicoles de la Californie, raffinez votre méthode de dégustation et découvrez la place qu’occupent les vins de la côte Ouest sur le marché international.

Pleins feux sur l’Amérique du Sud Découvrez les saveurs uniques des vins du Chili et de l’Argentine et approfondissez vos connaissances sur les vins élaborés au pied des Andes.

Canada : La découverte de soiFaites une tournée du Canada vinicole et apprenez comment a été créée la Vintners Quality Alliance (VQA). En dégustation, des vins de l’Ontario et de la Colombie-Britannique.

Les vins du Vieux Continent(sur quatre semaines) – 130 $

Vive la France! Explorez les appellations et régions viticoles de la France, et découvrez pourquoi ce pays est le modèle que tentent d’imiter les autres pays producteurs.

Ciao Italia!Du dessus de la botte jusqu’au bout du pied, il n’y a pas une seule province en Italie qui ne cultive pas le raisin pour produire du vin. Savourez la qualité et le romantisme des vins du Piémont, de la Toscane, de la Sicile et de bien d’autres régions encore.

L’Espagne : Si, si, si! Températures chaudes, climat sec et la plus grande superficie viticole du monde entier! Découvrez les traditions et les innovations vinicoles de l’Espagne et savourez ses cépages tempranillo et palomino (qui rivalisent facilement de qualité avec le cabernet sauvignon et le chardonnay).

Aventures allemandes Vous croyez qu’il fait trop froid en Allemagne pour cultiver du raisin de qualité? Il n’en est rien! Découvrez comment les viticulteurs d’Allemagne ont relevé le défi et familiarisez-vous avec leurs étiquettes et leur système de classement unique.

LA LCBO DE LA RUE RIDEAU

Une introduction au monde du vin – 100 $LES LUNDIS 12, 19, 26 JANVIER ET 2 FÉVRIER DE 18 H 30 À 20 H 30

Dégustation vin et fromage classique – 45 $ LE LUNDI 23 MARS DE 19 H À 20 H 30

Faire des accords vin-fromage n’est pas aussi simple que cela. Un de nos experts conseillers en produits vous brossera le tableau des saveurs et vous expliquera les principes qui vous permettront de faire les meilleurs accords.


Une introduction au monde du vin – 100 $LES LUNDIS 16, 23, 30 MARS ET 6 AVRIL DE 18 H 30 À 20 H 30

etoù quand?

Accords parfaits

L’accord entre les mets et les vins ne devrait pas être une science mystérieuse. Participez à notre séminaire sur les accords parfaits et découvrez comme il est facile d’apparier vos menus avec des vins, spiritueux et bières.

* Accords parfaits

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LCBO Special EventsDept. 90343 Freeland StreetToronto, ONM5E 1L7

HOW TO REGISTERTo avoid disappointment, please register early! To purchase your tickets, please call or visit the Customer Service Desk at the desired location. Payment must be received in person prior to the class date. Spaces are limited.We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es). Participants must be 19 years of age or older.Please note: Events are subject to change, as are advertised recipes. Call the store in advance for confirmation.In accordance with Alcohol and Gaming Commission guidelines, beverage alcohol samples are offered in limited quantities. Customers will receive one sample only of each product. Seats in classes cannot be reserved, nor can we ask class participants to relinquish or change their seats to accommodate groups. We suggest you arrive early to ensure your group is seated together.Full-meal Classes feature full portions of the recipes prepared. Aroma is an important component of all beverage alcohol tastings. We recommend attendees refrain from wearing perfume, cologne or other scented products.LCBO is committed to serving people with disabilities. If you require accommodation, please advise us when registering for a class.

RENSEIGNEMENTS SUR L’INSCRIPTIONInscrivez-vous tôt, car les places s’envolent rapidement! Pour vous inscrire et acheter vos billets, veuillez vous rendre en personne au comptoir du Service à la clientèle de la succursale qui tient l’activité avant le jour de sa tenue. Le nombre de places est limité.Nous nous réservons le droit d’annuler ou de reporter les activités (le cas échéant, nous avisons les participants, puis nous les remboursons ou leur offrons un crédit). Vous pouvez obtenir un remboursement ou effectuer un changement jusqu’à cinq jours avant le début de l’activité. Aucun échange ou remboursement ne sera offert pour les activités auxquelles vous ne pourrez assister. Les participants doivent être âgés de 19 ans ou plus. Veuillez prendre note que les activités peuvent faire l’objet de changements; il en va de même pour les recettes annoncées. Appelez à la succursale avant l’activité pour confirmer.Conformément aux règles de la Commission des alcools et des jeux de l’Ontario, les échantillons de boissons alcooliques sont servis en quantités limitées. Les participants recevront un échantillon seulement de chaque produit. Les places ne sont pas assignées et nous ne demanderons pas non plus à quiconque de changer de place pour accommoder un groupe. Si vous participez à une activité en groupe et souhaitez être assis ensemble, planifiez d’arriver tôt. Le sens de l’odorat est très important lors d’une dégustation de boissons alcooliques. Afin d’assurer à tous les meilleures conditions de dégustation possibles, veuillez ne pas porter d’eau de toilette ou d’autres parfums. La LCBO s’est engagée à assurer des services d’excellente qualité à tous ses clients, y compris ceux ayant un handicap. Si vous avez des demandes à formuler à ce sujet, veuillez en aviser le représentant au moment de votre inscription à l’activité.

LCBO NEPEAN CROSSROADS NEPEAN

543 West Hunt Club Road Nepean, ON K2G 5W5

Tel. 613-224-4333

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LCBO RIDEAU STREET OTTAWA

275 Rideau Street Ottawa, ON K1N 5Y3

Tel. 613-789-5226

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LCBO NEPEAN CROSSROADS NEPEAN

543 West Hunt Club Road Nepean, ON K2G 5W5

Tél. 613-224-4333

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LCBO DE LA RUE RIDEAU OTTAWA

275, rue Rideau Ottawa, ON K1N 5Y3

Tél. 613-789-5226

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Taste Experıence - LCBO...Ciao Italia! From the top of the boot to its toe, there isn’t a region in Italy that doesn’t grow grapes for wine. Taste the quality and romance of wines

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