Taste Experıence - LCBO · 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

AUTUMN 2016Windsor Area

Taste Experıence

LCBO’s Guide to Hands-on Learning

W I N E A P P R E C I A T I O N • T U T O R E D T A S T I N G S • C O O K I N G C L A S S E S • L I F E & S T Y L E

Taste Experıence

LCBO’s Guide to Hands-on Learning

Wine Appreciation 3

Tutored Tastings 5

Cooking Classes 9

Life & Style Events 17

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

Autumn The bounty of Ontario harvests, the vibrancy of changing leaves, the freshness of clear, crisp days… There is so much to love about this time of year, including our latest guide. Discover something new, get the latest on the very best pours (including our own craft beers!), learn how to make scrumptious meals that will get everyone around the table and so much more. Register now – we look forward to welcoming you.

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.

Wine Appreciation

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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.

PLEASE WATCH FOR THE RETURN OF THIS SERIES IN AN UPCOMING SEASON

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TABLING ONTARIO VQA WINES – $40

*Perfect PairingsWEDNESDAY, SEPTEMBER 14 6:30 – 8:00 PM Featuring Chardonnay, Riesling, Baco Noir, Sparkling and Icewine, this class promises to showcase only the finest wines to hit the LCBO shelves. Each wine will be paired with a course from a mini six-course meal to demonstrate how versatile and food-friendly Ontario wines really are.

SCOTCH & DESSERTS – $65

*Perfect PairingsWEDNESDAY, SEPTEMBER 21 6:30 – 8:00 PM With its smoky, peaty and often saline notes, Scotch can pair amazingly well with sweets. Tonight’s offerings will include as many new products as our shelves have to offer from as many sub regions of Scotland as possible. Each of these six products will be served with a dessert that’ll knock your kilt off.

BEER & SAUSAGE DISHES – $40

*Perfect PairingsWEDNESDAY, SEPTEMBER 28 6:30 – 8:00 PM As October approaches, the desire to drink beer and eat sausages seems to be a naturally instinctive one. Join us tonight as an expert Product Consultant pairs up four sausage-based dishes each with two beers which will be sourced from around the globe.

DARE TO COMPARE: SWEET VS. SAVOURY FOOD WITH ICEWINE – $60

*Perfect PairingsWEDNESDAY, OCTOBER 5

6:30 – 8:30 PM In this sampling, we’ll present four menu items (two sweet and two savoury) each paired with two Icewines for comparison. With this range of eight Icewines and a great variety of foods, we’re determined to demonstrate the amazing versatility of an iconic Canadian classic.

DARE TO COMPARE: TRADITIONAL VS. MODERN WINEMAKING – $60

*Perfect PairingsWEDNESDAY, OCTOBER 12 6:30 – 8:30 PM Whether Old World countries making wine the way they have for eons or New World countries following in their footsteps, there is a distinct style that comes from traditional winemaking. However, new machinery and technology treat wine-making as much like science as art. This approach is being used from the newest vineyard owners to châteaus rich in generations of winemakers. Discover what makes these wines different. To complete the evening, four dishes will be served, each with an example of both a traditional and a modern style of wine.

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DARE TO COMPARE: VARIETAL VS. BLENDED WINES – $60

*Perfect PairingsWEDNESDAY, OCTOBER 19 6:30 – 8:30 PM Each grape variety is distinct and brings its unique qualities to a finished product. In order to capture these qualities, many winemakers choose to separate grapes into single varietal wines. However, each unique quality that a single variety offers can also work into a marriage of flavours in a blended wine. In these cases most winemakers believe the whole is greater than the sum of its parts. Find out how special all of these wines can be as you sample four dishes, each paired with an example of both a single varietal and a blended wine.

DARE TO COMPARE: STANDARD CLASSICS VS. LUXURY WINES – $100

*Perfect PairingsWEDNESDAY, OCTOBER 26 6:30 – 8:30 PM An expert Product Consultant will pair two wines– one standard classic and one luxury – from four regions of the world with a food item reflecting its region of origin. Oh, and did we mention this will be a blind tasting? Will you choose the standard classic or the luxury wine?

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 drinks which we will serve with specially chosen food matches in our highly informative Perfect Pairings seminars. Eat, drink and learn how easy it is to complement menus with wine, spirits and beer.

Featured products will be served with sample-sized portions of catered food matches.

BRANDIES & MARCS – $40WEDNESDAY, NOVEMBER 2 6:30 – 7:30 PM From brandy to Cognac, grappa to aguardente and whatever else our shelves may currently be sporting, an expert Product Consultant will guide you through the world of spirits made from the pommace of crushed grapes. Though it may not sound terribly romantic, the resulting liquid is just that, and so much more.

CHRISTMAS COCKTAILS & SEASONAL HORS D’OEUVRES – $40

*Perfect PairingsWEDNESDAY, NOVEMBER 9 6:30 – 8:00 PM Six cocktails based on the upcoming season of holly and mistletoe will be paired with appetizers inspired by jolly old St. Nick himself. Don’t miss this chance to plan out all of your holiday entertaining.

SPARKLING WINE WITH GREEN & RED FOOD FOR CHRISTMAS – $50

*Perfect PairingsWEDNESDAY, NOVEMBER 16 6:30 – 8:00 PMSparkling wine is one of the most versatile for food pairing, with general pairings such as salty, creamy or fried topping the list. Tonight, for levity of the season, all of our food will be primarily green or red. The wines will be from around the world and the pairings will be out of this world. Join us for a flight of fancy.

TABLING FORTIFIED WINES – $40

*Perfect PairingsWEDNESDAY, NOVEMBER 23 6:30 – 8:00 PMAt this time of year fortified wines such as Port and sherry come out to play, but many people shy away from these very traditional drams as they can be intimidating to the novice consumer. But, these are amazing wines to bring to the table and show off their versatility. We’ll cover as many styles of fortified wines as our shelves have to offer, each paired with a course from a mini a six-course meal.

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Get 1 Mile for every $30 you spend at the LCBO on a monthly cumulative basis.*

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

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

EVERYTHING’S BETTER WITH BACON – $60TUESDAY, SEPTEMBER 13 6:30 – 8:30 PMFeatured Pitmaster Jules Mailloux, of the BBQ Den and Roast ’n’ Toast BBQ Team Jules, brings his passion for bacon to the forefront and demonstrates how the taste of bacon adds an undeniably unique and delicious enhancement to foods. On the menu: Grilled Pork Belly Sliders; Peameal Bacon Sushi Roll; Grilled Bacon Pizza; and Bacon and Cookie Dough Chocolate Truffles. Plus, one lucky registrant will go home with a gift basket full of BBQ Den merchandise (retail value: $150).Featured chef

THANKSGIVING MADE EASIER – $60THURSDAY, SEPTEMBER 15 6:30 – 8:30 PMWith Thanksgiving just around the corner, Executive Chef/owner and culinary instructor Bianca Maria of Ciao Pasta Bar knows that the preparation of so much food can be stressful and sometimes complicated. Learn these tested and true recipes and techniques to help make this occasion more enjoyable. On the menu: Stuffed, Roasted Turkey Breast Roulade; Balsamic and Brown Sugar Sweet Potatoes; Twice-Baked Sage and Goat’s Cheese Potatoes; and Roasted Pancetta Brussel Sprouts.

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CAN’T BEET IT – $60TUESDAY, SEPTEMBER 20 6:30 – 8:30 PMChef and innkeeper Benjamin Leblanc-Beaudoin, of the Iron Kettle Bed & Breakfast, introduces you to the fantastic taste, colour and versatility of the beet root! Learn the many uses of this delicious and nutritious locally grown root, in your back yard or which can be cellared through the winter months. On the menu: Golden Beet Borscht served with Ontario Goat’s Cheese Crème Fraîche; Warm Beet Salad with Ancient Grains and Pistachio Vinaigrette; Beet Gnocchi with Kale Pesto and Roasted Pine Nuts; and Beet and Dark Chocolate Mousse.

FALL FOR LOCAL – $60THURSDAY, SEPTEMBER 22 6:30 – 8:30 PMChef and culinary instructor Jennifer Hillis has an enduring passion for preparing creative and wonderful foods with the freshest and best possible ingredients she can find. On the menu: Thai Coconut Curry Butternut Squash Soup; Apple Bacon Walnut Cranberry Salad; Maple-glazed Chicken with Sweet Potato Pancakes; and Pumpkin Waffles with Pecan Caramel Ice Cream.

DUELING CHEFS: DUMPLING SUPREMACY – $85FRIDAY, SEPTEMBER 23 6:00 – 9:00 PMCulinary instructor Suzy Cui and Executive Chef/owner Joe Ciliberto of La Guardia Cucina Italiana take dumplings to the extreme as they embark on a light-hearted and tasty culinary competition. On the menu: Silky Shrimp Wonton Dumpling Soup with Chinese Rice Noodles, Goji Berries, Fresh Cilantro and Bean Sprouts; Pan-Fried Traditional Pork Dill Dumplings with Home- made Sweet Ginger Soy Sauce; Deep-Fried Brown Sugar Walnut Dumplings served with Fresh Strawberry Rum Sauce vs. Fried Ravioli with Palomino Dipping Sauce; Homemade Gnocchi tossed in Brown Butter and Sage Sauce; and Nutella and Mascarpone Ravioli served with Rich Vanilla Bean Ice Cream and Raspberry Coulis.Full-meal class

BE AN INSPIRED CHEF – $60TUESDAY, SEPTEMBER 27 6:30 – 8:30 PMChef and culinary instructor Pascal Tenthorey will educate and entertain you with this stylish menu, sure to delight your taste buds. On the menu: Smoked Kassler Pork Loin and Braised Cabbage Soup; Soy- and Maple-glazed Salmon served with Butternut Squash Risotto; Stout Braised Shortribs served with Southern Cornbread Bake and Seasonal Vegetable; and Lime- and Lemongrass-poached Pears topped with Pecan Clusters.

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

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LCBO Cooking Classes let you get creative as you 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.

Cooking Classes

WELCOME FALL – $60THURSDAY, SEPTEMBER 29 6:30 – 8:30 PMChef Helmut Markert of Bozii presents crowd-pleasing, down-to-earth dishes that truly represent the bounty of autumn. On the menu: Roasted Butternut Squash and Ginger Soup; Rosemary- and Citrus-roasted Cornish Game Hen served with Potato Pavée and Seasonal Vegetables; and Traditional Apple Strudel with Vanilla Sauce.

HANDS-ON PURDY’S TRUFFLES – $75 FRIDAY, SEPTEMBER 30 OR SATURDAY, OCTOBER 1 6:00 – 8:30 PMMaster Chocolate Connoisseur Peter Blanchet from Purdy’s Chocolatier will guide you through a chocolate-drenched tasting/pairing/cooking journey for the senses. Learn all about world of cocoa from growing, to production and sustainability. Experience and taste the savoury world of chocolate with mouthwatering appetizers. On the menu: Chocolate Brie Crostini with Chardonnay-infused Raisin and Goat’s Cheese Apricot (from Purdy’s E Book collection); and Truffles handmade using the correct piping-bag techniques Parisian style with a choice of liqueurs and flavours. Hands-on class

HAKKA CHINESE – $60TUESDAY, OCTOBER 4 6:30 – 8:30 PMExecutive Sous Chef Rajan Mehra of Caesar’s Windsor demonstrates a menu featuring the best of Oriental cuisine, combined with the fresh and tantalizing influences of Indian cuisine. On the menu: Sweet Corn Soup; Cauliflower Manchurian; Egg-fried Rice served with Chili Chicken and Hakka Noodles; and Ice Cream with Lychee.

TURKEY TALK: THE GREAT CREATIVE LEFTOVERS CHALLENGE – $60THURSDAY, OCTOBER 6 6:30 – 8:30 PMChef and culinary instructor Lisa Powers of The Cake and Pastry Connection shares her wealth of knowledge, insight and ideas for creating a “picture perfect” turkey for friends and family, then transforming the tasty remaining leftovers into inspired and creative meals for further enjoyment. On the menu: Spicy Turkey Nachos; Turkey and Jasmine Rice Soup; Turkey Mole; and Cranberry Roll with Cream Cheese Icing.

MODERN FLAVOURS OF THE SEASON – $60THURSDAY, OCTOBER 13 6:30 – 8:30 PMExecutive Chef and cookbook author Domenico Casagrande Bei, a.k.a. Mimmo, of Koolini’s Catering, Windsor, shares some of his favourite recipes featuring delicious flavours sure to impress. On the menu: Duck Confit Mini Tacos with Onions, Marmalade and Avocado Sauce; Tagliata di Manzo (cut of tender steak) with Celery, Arugula and Blue Cheese Salad; and Chocolate Soufflé with Vanilla and Lavender Sauce.

SURF & TURF – $85FRIDAY, OCTOBER 14 6:00 – 9:00 PMFeatured Pitmaster Jules Mailloux, of the BBQ Den and Pitmaster Roast ’n’ Toast BBQ Team Jules, shows you how to create a mouth-wateringly delicious grilled meal for great seasonal dining. On the menu: Margarita Shrimp; Injected Grilled Lobster Tails served with Rice Pilaf; Chocolate Espresso-rubbed Steaks with Grilled, Spiced Cauliflower; and Rum-marinated, Spiced Grilled Pineapple with French Vanilla Ice Cream. Plus, one lucky registrant will go home with a charcoal grill (retail value: $300).Full-meal class / Featured chef

FALL HARVEST FEAST – $60TUESDAY, OCTOBER 18 6:30 – 8:30 PMChef and cookbook author Rino Bortolin shares his passion for locally sourced ingredients wherever possible as he demonstrates delicious, seasonal and yet easy-to-prepare dishes. On the menu: Roasted Butternut Squash and Apple Salad; Baked Sweet Potato Manicotti; Roasted Mushrooms served over Fresh Polenta; and Maple Apple Crumble.

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

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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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SOUP’S ON! – $60THURSDAY, OCTOBER 20 6:30 – 8:30 PMWhen the chill of the wind is blowing and winter’s on the way, what better way to beat the cold than with a hearty bowl of homemade soup? Chef and culinary instructor Henry Furtado brings with him some of his tested and true soup recipes to dazzle your family – all perfect as first courses or a light meal. On the menu: Parsnip and Prosciutto Soup; Pumpkin Soup; Cauliflower Chowder; Roasted Butternut Squash and Bacon Soup; and Cannellini Bean with Spinach Soup.

THE NAME OF THE GAME – $70TUESDAY, OCTOBER 25 6:30 – 8:30 PMChef and innkeeper Benjamin Leblanc-Beaudoin of the Iron Kettle Bed & Breakfast knows that throughout history, French food has highlighted some of the best eats that money can buy. In this class, which features French-influenced dishes, you’ll learn how to bring out the robust and rich flavours of fresh game and also be persuaded to change your perception of these meats. On the menu: Duck Salad; Wild Duck Rillette; Roasted Rack of enison served with accompaniments; and Quail Egg Cheesecake.

ON A (HANDS-ON) ROLL – $75 THURSDAY, OCTOBER 27 6:30 – 8:30 PMIt’s time to roll up your sleeves with culinary instructor Suzy Cui and learn how to make restaurant-quality Oriental-influenced rolls to impress your guests for the entertaining season. On the menu: Egg Rolls stuffed with Fresh Bean Sprouts, Chopped Celery, Chicken and Barbecued Pork and served with Plum Sauce; Vietnamese-Style Rice Wrapper Summer Rolls stuffed with Rice Noodles, Fresh Cucumber, Shredded Carrots and Pickled Radish and served with Peanut Butter Hoisin Sauce; Crispy Chicken Spring Rolls stuffed with White Chicken Meat, Fresh Bean Sprouts, Green Onions, Shiitake Mushrooms and Cabbage and served with Sweet and Chili Sauce; Stir-Fried Chicken and Mixed Vegetables on Rice; and Sesame Cookies. Hands-on class

TACO EXTRAVAGANZA – $60FRIDAY, OCTOBER 28 6:30 – 8:30 PMChef Fred Sorrell of Green Leaf Specialty Grocer presents an evening full of fun, fantastic food and authentic tacos. Learn how to make corn tortillas, then learn how to create a plethora of toppings and fillings. On the menu: Mojo de Ajo (garlic sauce); Yucatan-Style Jack Fruit; Pulled Pork; Seafood, Baja-Style; Carne Asada (grilled, sliced beef); Pico de Gallo; Salsa Borracha (beer-infused salsa); Salsa Xnipec (Mayan hot and spicy salsa); Baked Spanish Rice; Creamy Black Beans; and so much more! And best of all… mix and match as you build your own tacos!

DELICIOUS & DECADENT DESSERTS (& MORE!) – $60 THURSDAY, NOVEMBER 3 6:00 – 8:30 PMA wise person once said, “Life is too short, eat dessert first!” Chef Cody Northgrave of Take Five Bistro and Route 42 Diner and Dairy Bar knows how important the dessert component of any meal can be. Learn how to make these stunning guest-pleasing desserts as you enjoy a variety of savoury appetizers. On the menu: Brûléed Rice Pudding with Marinated Raisins; Profiteroles with Almond Praline and Dark Caramel Sauce; Cold Set Festive Cheesecakes; Not-So-Traditional Tiramisu; and Flourless Chocolate Cake. Plus, each registrant will go home with a $10 gift card for Take Five Bistro.

MADE FOR ENTERTAINING – $60TUESDAY, NOVEMBER 8 6:30 – 8:30 PMWhet your appetite for flavourful, fresh and delicious foods of the season as Chef Paul Sauvé of Take Five Bistro and Route 42 Diner and Dairy Bar demonstrates these dishes, perfect for entertaining all season long. On the menu: Wild Mushroom Flatbread with Brie and Fresh Herbs; Salmon Roulade with Shrimp and Scallop Mousseline; Lobster Mac and Cheese; and Baked Apple Pecan Tart with Crème Fraîche.

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“If it can be cooked on the stove or in the oven, you can grill it, barbecue it or smoke it! A weekend of BBQ Competition really gets your blood pumping.”

Jules Mailloux loves to cook on the grill and has always enjoyed barbecuing for family and friends. Jules attributes his passion for the grill to an early penchant for TV shows that had anything to do with competition barbecue. He was “hooked” to the point where his inner barbecue passion was released. Jules is self-taught and has spent many years participating in competition barbecues (in his own words,

“competition barbecue is a food sport”), as well as taking and teaching many cooking classes covering all types of food.

Jules now has a retail store called The BBQ Den. It started from his inability to find top-quality grills, smokers, barbecues and spice rubs locally. This hole in the market prompted him to open his own store, selling top-brand grills and accessories, as well as his own line of competition-quality barbecue rubs.

Spotlight

Pitmaster Jules Mailloux The BBQ Den

Jules Mailloux

f.y.i.What would people be surprised to find in your kitchen?

An electric grill. Definitely not the same, but sometimes you “got to do what you got to do.”

Which kitchen tool couldn’t you live without?

A thermometer! For perfection every time, over and over again, you need a thermometer.

What’s your favourite guilty pleasure?

Bacon! Enough said…

What’s the most unusual thing you’ve ever eaten?

Muskrat and squirrel – once was enough.

What type of food has influenced you the most?

Competition barbecue! I love the quick, fast pace of being under pressure to get everything done perfectly on time at the same time. The seasonings, wood flavours, marinades, injections and sauces: all the flavour components working together at the same time to give you that one perfect bite.

meet him...SEPTEMBER 13

OCTOBER 14

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CHEF UNPLUGGED – $60THURSDAY, NOVEMBER 10 6:30 – 8:30 PMChef Henry Furtado has developed the reputation for “thinking on his feet” in the kitchen and developing imaginative, spur- of-the-moment dishes. Join in Henry’s pure joy of fresh foods and creativity for a meal not to be forgotten. Menu includes the freshest, best ingredients found just hours before the class.

VEGAN FOR MEAT EATERS (WHERE’S THE BEEF?) – $60TUESDAY, NOVEMBER 15 6:30 – 8:30 PMChef Fred Sorrel of Green Leaf Specialty Grocer returns to the kitchen to share his passion and inspire you with vegan dishes that will please even the most carnivorous guests at your next get-together. On the menu: Caesar salad (includes vegan dressing and ba“con” bits); “Crab-less” Cakes with Sriracha-Tartar; Raw Vegan Maki Roll (sushi); Pulled “No Pork Waffles;” and Vegan “Cheeseless” Cake.

THROW A SMALL PLATES PARTY! – $60THURSDAY, NOVEMBER 17 6:30 – 8:30 PMChef and cookbook author Rino Bortolin shares his recipes for entertaining success in this class filled with an array of guest-friendly small plates. On the menu: Cranberry Chicken Salad Lettuce Wraps; Smoked Salmon Rolls; Greek Salad Cucumber Bites; Roasted Vegetable Ratatouille Crostini; Baked Dates wrapped in Bacon with Blue Cheese; Sea Salt and Honey Roasted Almonds; Blue Cheese and Pear Tartlets; and Caprese Salad Skewers.

DUELING CHEFS: “I SAY BLACK, HE SAYS WHITE” – $85FRIDAY, NOVEMBER 18 6:00 – 9:00 PMIt’s a battle of the opposites: black-inspired foods vs. white-inspired foods as Chefs Pascal Tenthorey and Helmut Markert embark on a light-hearted culinary competition for your taste buds. On the black-inspired menu: Tempura Vegetables with Black Eye Pea Salad; Blackened Red Snapper served with Studded “Forbidden Rice” and Seasonal Vegetable; and Tangy Lemon-Poppyseed Swiss Roll. On the white-inspired menu: Creamed Celeriac Soup; Scallop-stuffed and Poached Paupiette of Tilapia served with Coconut Couscous Risotto and Seasonal Vegetables; and White Chocolate Mousse with Triple Sec.

HANDS-ON PASTA – $75MONDAY, NOVEMBER 21 6:00 – 8:30 PMChef /owner Bianca Maria of Ciao Pasta Bar has a passion for authentic Italian pastas and will show you how to make some interesting and fun pastas in this unique hands-on class. On the menu: Arrabiata Spaghettini; Goat’s Cheese and Ricotta Gnocchi; Basil Farfalle (bow ties); and learn how to make the sauces that will be served with each variety. Hands-on class

THE CELEBRATION’S AT MY HOUSE – $60TUESDAY, NOVEMBER 22 6:30 – 8:30 PMIt could be any excuse to celebrate, from a “girls’ night in” to a pre-holiday gathering. Whatever the occasion, Chef Lisa Powers, of the Cake and Pastry Connection, knows that great foods will help to make the occasion memorable! On the menu: Asparagus-Pancetta Bundles with Hollandaise Sauce; Autumn Roasted Root Vegetable Salad; Merlot-braised Short Ribs served on Roasted Garlic Mash Potatoes; and Lemon Molten Cake With Raspberry Coulis.

CHOCOLATE, CHOCOLATE, CHOCOLATE – $60THURSDAY, NOVEMBER 24 6:30 – 8:30 PM Chef Jennifer Hillis knows that nothing evokes thoughts of decadence and richness in foods like chocolate! Enjoy these tasty dishes, which include a chocolate component in every course, and learn to impress family and friends throughout the season with your new recipes. On the menu: White Chocolate Baba Ghannouj; Chicken Satays with Chocolate Barbecue Sauce; Cocoa-rubbed Beef Tenderloin with Red Wine Reduction; and Milk-Chocolate Mousse with Triple Chocolate

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

Life Style

Our specially curated autumn events offer everything from the bounty of local vegetables and Italian-inspired cocktails to the latest whisky and wine pairings. Plus, for beer lovers, there’s a special craft beer night. Don’t miss these exciting events…

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ONTARIO GREENHOUSE VEGETABLE GROWERS: TOMATOES, PEPPERS & CUKES, OH MY! – $40FRIDAY, SEPTEMBER 16 6:30 – 8:30 PMFiona McLean of the Ontario Greenhouse Vegetable Growers presents the offerings of the great glass houses peppering the countryside. In a vertical sampling of fresh tomatoes, peppers and cucumbers, discover the variety that greenhouse vegetables have to offer as a talented area chef creates three distinct dishes each featuring one of these vegetables, all matched with delicious pours by an expert Product Consultant.

PIZZA & ITALIAN-INSPIRED COCKTAILS –$40SATURDAY, OCTOBER 15 6:30 – 8:30 PMFrom the pizza ovens at Antonino’s Original Pizza come six varieties of pizza, each paired with an Italian-inspired cocktail created by an expert Product Consultant. As the season for entertaining approaches, this will be a terrific way to keep it simple, but still expand your ideas for food and drinks worthy of your guests.

TABLING WHISKIES OF THE WORLD WITH DIAGEO – $40FRIDAY, OCTOBER 21 6:30 – 8:30 PM Spirits expert Barb McDonald of Wirtz Beverage Canada will lead us through a world of whiskies available in the Diageo Canada portfolio. From award-winning Crown Royal to the iconic Johnny Walker family, we will feature six amazing whiskies including Bulleit and George Dickel bourbons. Each will be paired with a mini course from a six-course meal. Don’t miss this great opportunity!

TABLING PREMIUM WHISKIES WITH BEAM SUNTORY – $40SATURDAY, OCTOBER 22 6:30 – 8:30 PMMarcio Ramos, Luxury Brand Ambassador with Beam Suntory, will be featuring such whiskies as Laphroaig, McClelland, Glen Garioch and, based on availability, Hibiki and Toki Japanese whiskies. Each of these fine products will be paired with a course from a mini six-course meal to demonstrate their amazing versatility and food friendliness.

TABLING THE WINES OF CALIFORNIA WITH TREASURY WINE ESTATES – $40MONDAY, OCTOBER 24 6:30 – 8:30 PMFrom the producers of such labels as Beringer, Chateau St. Jean, Stag’s Leap and Etude, discover some of the best-known wines California has to offer. Each wine will be paired with a mini course from a six-course meal enhancing the flavours that each glass expresses. Don’t miss this West Coast-inspired evening.

ONTARIO’S BEST IN BEER – $40SATURDAY, NOVEMBER 12 6:30 –8:30 PM Join Jordan St. John, renowned beer writer and co-author of the Ontario Craft Beer Guide, as he takes you through a tasting of some of the best beers Ontario has to offer. Expect longtime popular favourites, under- stated and hidden gems, tips for tasting and a celebration of the amazing brewing talent coming out of our province today.

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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. Events are subject to change as are advertised recipes. Call the store in advance for confirmation. Aroma is an important component of all beverage alcohol tastings. We recommend attendees refrain from wearing perfume, cologne or other scented productsLCBO is committed to serving people with disabilities. If you require accommodation, please advise us when registering for a class.

LCBO THE ROUNDHOUSE CENTRE WINDSOR

3165 Howard Avenue Windsor, ON N8X 3Y9

Tel. 519-972-1772

LCBO Special EventsDept. 90343 Freeland StreetToronto, ONM5E 1L7

Please recycle this guide.23

942

7009755