taste experıence - lcbo · jetted off to beautiful, warm and sunny spain. enjoy some of the best...

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

WINTER 2015Greater Toronto Area

Taste Experıence

LCBO’s Guide to Hands-on Learning

WinterGood 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 BAYVIEW VILLAGE 6

LCBO MILLCROFT CENTRE 7

LCBO SUMMERHILL 8

Cooking ClassesLCBO BAYVIEW VILLAGE 12


LCBO SUMMERHILL 25

Life & Style EventsLCBO BAYVIEW VILLAGE 28


LCBO SUMMERHILL 29

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

Wine Appreciation

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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 AppreciationLCBO BAYVIEW VILLAGEWEDNESDAYS, JANUARY 7, 14, 21, 28 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, JANUARY 7, 14, 21, 28 6:30 – 8:30 PM

LCBO SUMMERHILLSESSION 1: MONDAYS JANUARY 5, 12, 19, 26 6:30 – 8:30 PM SESSION 2: WEDNESDAYS JANUARY 7, 14, 21, 28 6:30 – 8:30 PM

Wines of the Old World LCBO BAYVIEW VILLAGEWEDNESDAYS, FEBRUARY 4, 11, 18, 25 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, FEBRUARY 4, 11, 18, 25 6:30 – 8:30 PM

LCBO SUMMERHILLMONDAYS, FEBRUARY 2, 9; TUESDAY, 17 & MONDAY, 23 6:30 – 8:30 PM

Wines of the New WorldLCBO BAYVIEW VILLAGEWEDNESDAYS, MARCH 4, 11, 18, 25 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, MARCH 4, 11, 18, 25 6:30 – 8:30 PM

LCBO SUMMERHILLMONDAYS, MARCH 2, 9, 16, 23 6:30 – 8:30 PM

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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.

GEMS FROM SOUTH AMERICA – $30TUESDAY, FEBRUARY 3 7:00 – 8:00 PMKnown for their great value wine, the vineyards of Chile and Argentina are producing exceptional bottles worthy of serious attention. Tonight discover our latest releases and learn why enthusiasts around the world are turning to these wines for value, variety and quality.

SYRAH VS. SHIRAZ – $30TUESDAY, FEBRUARY 10 7:00 – 8:00 PMThis grape with two names has become a favourite of home entertainers and wine lovers everywhere. It can be rich and peppery, round and fruity, or earthy and complex – and all styles in between. Let us introduce you to the many faces of Syrah/Shiraz.

GRAB A GRAPPA – $45

*Perfect PairingsTUESDAY, FEBRUARY 17 6:30 – 8:00 PM Modern grappa has recently exploded onto the spirit scene. An expert Product Consultant discusses this new trend, along with the history of this enticing Italian beverage as you sample its elegant aromas and flavours. Each grappa will be matched with samples of antipasto.

SPARKLING WINE – $30TUESDAY, FEBRUARY 24 7:00 – 8:00 PMTantalize your taste buds! Join us to experience the wide range and versatility of sparkling wines on offer and find out why there’s a bubbly for every occasion. Plus, discover how easy it is to incorporate this wonderful wine into everyday menus.

PREMIUM CALIFORNIA – $90

*Perfect PairingsTUESDAY, MARCH 3 6:30 – 8:00 PMThe quality of Californian wine has never been better. Tonight we taste and compare the premium reds of Napa and Sonoma, California’s best-known wine regions. This premium tasting promises to be both memorable and informative and is a must for lovers of full-bodied reds. A variety of California-style appetizers will be served to show how well these wines can be paired with food.

A TOAST TO ST. PATRICK – $40TUESDAY, MARCH 17 7:00 – 8:00 PMJoin us tonight and sample some brews and spirits from where the “island is green, the Beer black and the Whiskey gold.” Celebrate the flavours of Irish Beer and Whiskey and earn a new appreciation of what the Emerald Isle has to offer.

DESIGNER COCKTAILS, SIMPLE AND DELICIOUS – $45TUESDAY, MARCH 24 6:30 – 8:00 PMThis evening we discover the latest cocktails and martinis for inspiring and delicious entertaining ideas. An expert Product Consultant will demonstrate how to create exciting and delightful drinks that are sure to impress your friends and make any event a success.Includes a food-matching segment.

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.

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LCBO BAVIEW VILLAGE

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.

SPANISH TREASURES – $30TUESDAY, JANUARY 13 7:00 – 8:00 PMSpain is poised to become your favorite new winemaking country. This evening we will sample and discover its diverse wines regions. From the fresh, zippy whites of Rias Baixas and the elegantly styled wines from Rioja, to the rich, generous reds of the Priorat, this will be an event to remember.

A TOAST TO ROBBIE BURNS – $90

*Perfect PairingsTUESDAY, JANUARY 20 6:30 – 8:00 PMBack by popular demand! Join us as we toast a great Scot with some great Scotch.Tonight we will experience the spirit by sampling different styles of Single Malt Scotch produced throughout Scotland. Plus, don’t think you’re limited to smoked salmon and stilton! In tonight’s class, you’ll sample some surprising food matches. Do not delay – our Scotch classes sell out quickly.

SPOTLIGHT PINOT NOIR – $30TUESDAY, JANUARY 27 7:00 – 8:00 PMPinot Noir fans are so passionate about this wine they often spend their lives searching for the best. Tonight, we’ve done it for them, offering tastes of Pinots from Ontario, Burgundy, California and Oregon. This is an ideal class for the wine aficionado and novice alike.

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LCBO BAYVIEW VILLAGE

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LCBO MILLCROFT CENTRE

AMAZING AMARONE – $45

*Perfect PairingsMONDAY, JANUARY 5 6:30 – 8:00 PM Tonight, we are going to taste the undisputed king of Venetian wines, the mighty Amarone. This dense rich wine can often intimidate people when it comes to food pairing but we’re going to explore the different flavours that are a natural match for this wine.

PERFECT SIPPING WINES – $30MONDAY, JANUARY 19 7:00 – 8:00 PM Do you ever want a nice, easy-drinking, affordable wine that is just as delicious when sipped and savoured on its own? Tonight we’re going to introduce you to a few of our favourites from around the world.

SPANISH TAPAS – $45

*Perfect PairingsMONDAY, JANUARY 26 6:30 – 8:00 PM Forget winter – come into our kitchen tonight where we’re going to pretend we’ve jetted off to beautiful, warm and sunny Spain. Enjoy some of the best Spanish wines, sipped on their own and also deliciously paired with traditional tapas.

PREPARING FOR CARNIVAL – $30MONDAY, FEBRUARY 9 7:00 – 8:00 PM Dust off your beads and get ready, Mardi Gras is next week! An expert Product Consultant is going to teach you how to make some of the most colourful and creative martinis and cocktails, perfect for Mardi Gras. You’ll be introduced to a variety of new flavoured spirits and shown how an easy garnish can make a simple drink that much more fun!

FOOD + WINE = BALANCE – $45

*Perfect PairingsMONDAY, FEBRUARY 23 6:30 – 8:00 PM Product Consultant and food-matching expert Dimi Pettigrew will reveal how to strike the perfect food and wine balance. Explore classic food and wine pairings and learn why they work so well together. Dimi will also point out the pitfalls to watch for when matching specific foods with certain wines.

PINOT NOIR: THE HEARTBREAK GRAPE – $30MONDAY, MARCH 2 7:00 – 8:00 PM Pinot Noir is known as the “Heartbreak Grape” for good reason. This fickle crop has to be treated with incredible care in order to evolve into the beautiful wine we love. Pinot Noir fans are so passionate they often spend their lives searching out the best. Tonight we’ll make it easy for you to find them as we explore the old and new world styles of this iconic wine.

IGT: BREAKING THE RULES WITH PERMISSION – $30FRIDAY, MARCH 6 7:00 – 8:00 PM Indicazione Geografica Tipica wines are exquisite Italian wines that do not follow the rules of the strict DOC or DOCG designations. Nicknamed “Super Tuscans” to reflect one of the localities and the once exclusively steep prices, these wines have since become much more widely accepted and affordable. Tonight, explore these and other Italian wine rebels.

BREAK OUT YOUR INNER IRISH – $30MONDAY, MARCH 16 7:00 – 8:00 PM Taste and discover what makes Irish Whiskies unique and garner a new appreciation for this iconic spirit from the Emerald Isle.

CIDER RULES! – $45

*Perfect PairingsMONDAY, MARCH 30 6:30 – 8:00 PM What’s not to love about cider? You get the refreshing simplicity of real fruit with the complexity and depth of craft beer or wine. Tonight we’ll be exploring local picks and how incredibly well they match with great food.

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LCBO SUMMERHILL

INTRODUCTION TO SINGLE MALTS – $60THURSDAY, JANUARY 8 7:00 – 8:30 PMCome and join us as we explore Scotland’s gift to the world of spirits. From theHighlands to the Lowlands, from Islay to Campbeltown, each area produces a distinctive and unique spirit. Discover your favourite as we venture on a tasting tour of Scotland’s “water of life.” Sign up early as this very popular class sells out quickly!

SMART BUYS: GREAT FINDS ON A BUDGET – $30THURSDAY, JANUARY 15 7:00 – 8:00 PM Just in time after the holidays. An expert Product Consultant introduces you to some of Vintages’ best-kept secrets. Everyone has a budget, even in Vintages. Come and experience the budget-friendly wines and expect to be pleasantly surprised.

PORTS AND CHEESES WITH THE CHEESE BOUTIQUE – $50THURSDAY, JANUARY 15 7:00 – 8:30 PMAlthough great alone, some Ports can be made even better when combined with fine cheese. Cheese expert Afrim Pristine and an expert Product Consultant guide you through the magical pairing of Ports and fine cheeses, as you sample a selection of Ruby, Tawny, LBV and Vintaged Port matched with specially selected cheeses, such as Delice de Bourgogne, Roaring Forty and seven-year-old Gouda.

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FRENCH WINE AND CHEESE – $50WEDNESDAY, FEBRUARY 4 7:00 – 8:30 PMBack by popular demand, this class demonstrates how to match French wine with French-style cheeses, and experience the diversity of flavours on offer. Discover some of the best wine and cheese matches, some of which you may not have experienced before!

90+ WINES – $45 WEDNESDAY, FEBRUARY 11 7:00 – 8:00 PM What does it take to make the grade? An expert Product Consultant offers wines that have scored 90+ points by the world-renowned wine critics. Put your judging skills to the test and see if you agree with the professionals. Do you have the same palate as Robert Parker? There’s only one way to find out!

SINGLE MALT SCOTCH: ISLAY AND THE ISLANDS – $65 WEDNESDAY, FEBRUARY 11 7:00 – 8:30 PM Hopping from Islay to Islands, learn what peat is, how it is formed and the role it and smoking play in the production of Single Malt Scotch. Whether it’s a pour for the peatheads or the smokeheads, we have it! Sign up early as these classes sell out quickly.

BRING ON THE BUBBLES – $35THURSDAY, FEBRUARY 12 7:00 – 8:00 PMNot all sparkling wines are Champagne with a capital “C.” Taste styles from all over the world, learn how winemakers get those bubbles in the bottle and discover how to incorporate these wonderful sparklers into everyday menus. Just in time for Valentine’s!

SCOTCH ENTHUSIASTS – $60THURSDAY, JANUARY 22 7:00 – 8:30 PM Join us as we explore Scotland’s gift to the world of spirits. From Lowlands to the Highlands, each area produces a distinctive and unique spirit. Discover your favourite as we venture on a tasting tour of Scotland’s “water of life.”

SPAIN: THE GLORIOUS PAST AND DYNAMIC FUTURE – $90TWO-PART CLASSTHURSDAYS, JANUARY 29 & FEBRUARY 5 7:00 – 8:30 PMJourney through Spanish wine country in this two-part program that discusses the evocative wines of Old Spain, visiting the traditionalists of Rioja, Navarra, Ribera del Duero, Priorat, Rias Baixes and Jerez (home of enticing sherries). Then, explore the New Spain and see how the emergence of talented and creative winemakers is garnering accolades for intriguing wines. Enjoy authentic tapas as you learn! ¡ Disfruta ! Includes a food-matching segment.

PUGLIA: THE HEEL OF ITALY – $35WEDNESDAY, FEBRUARY 4 7:00 – 8:00 PMFlanked by the Adriatic and Ionian Seas, Puglia lies at the heart of the Mediterranean and it’s a spectacularly fertile area known for its olives, figs, almonds and Primitivo, which is probably the most recognized grape in this region. Taste some of the latest and best examples of these must-try wines.

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WINE AND CHEESE – $45WEDNESDAY, FEBRUARY 18 7:00 – 8:30 PMThink outside the simple wine and cheese box. From lighter cheeses to heavier more robust styles, explore the diversity of cheese flavours paired with some of the best and unexpected wine matches you likely haven’t tried before. This is a popular class and a must for those who love to entertain!

AUSTRALIAN 2012 VINTAGE – $40WEDNESDAY, FEBRUARY 25 7:00 – 8:00 PMAustralian wines offer a diversity of flavours and styles, along with exceptional value. Taste and discover what makes these great wines so popular as you sample some of our favourites matched with light fare.

BIG, BOLD AND BRAWNY – $75THURSDAY, FEBRUARY 26 7:00 – 8:30 PMSample some of the biggest and boldest red wines at this premium tasting that promises to be both memorable and informative. From Barolo and Châteauneuf-Du-Pape to California Cabernet and more, this class is a must for lovers of full-bodied reds.

TUSCANY: THE HOME OF CHIANTI – $60WEDNESDAY, MARCH 4 7:00 – 8:30 PMThe Chianti region in central Tuscany covers a vast area and includes within its boundaries several overlapping regions, such as Brunello di Montalcino, Vino Nobile di Montepulciano and Vernaccia di San Gimignano, with the main grape variety being Sangiovese. An expert Product Consultant leads a tasting of our latest release from Chianti.

SOUTH AFRICA’S WINES – $30THURSDAY, MARCH 5 7:00 – 8:00 PMSouth Africa is located at the tip of the African continent with most of its wine regions located near the coastal influences of the Atlantic and Indian Oceans. These regions have mostly a Mediterranean climate with varietals such as Chardonnay, Chenin Blanc, Pinotage and Cabernet Sauvignon. An expert Product Consultant will lead us through a tasting of some wines from our latest release.

ST. PATRICK: A CELEBRATION OF IRELAND’S GEMS – $50WEDNESDAY, MARCH 11 7:00 – 8:30 PMLet’s have a toast to St. Patrick and taste and discover what makes Irish Whiskies so unique. Celebrate the flavours of Whiskey and learn a new appreciation of what the Emerald Isle has to offer with some new arrivals you may have not yet discovered. Includes a food-matching segment.

PREMIUM SINGLE MALT SCOTCH – $125THURSDAY, MARCH 12 7:00 – 8:30 PMHere’s a unique opportunity to sample some of Scotland’s rarest and finest malts. Come experience the influence that each region’s rolling hills, heather, salty sea air and famous peat has on this unique libation. From fresh grassy aperitifs to the richly honeyed and the pungent and smoky, Scotland’s Whiskies offer something for all occasions. A wonderful gift for Scotch aficionados!

REGIONAL ITALIAN WINE AND CHEESE – $90TWO-PART CLASS WEDNESDAYS, MARCH 18 & 25 7:00 – 8:30 PMItaly is one of the world’s most diverse wine producing countries. Join us to discover the lesser-known Italian white wines, such as Falanghina from Campagnia, and some intense, powerful reds, such as Montepulciano D’Abruzzo. Plus, explore Sicily, Le Marche, Campagnia and many other up-and-coming wine regions of Italy, each paired with a selection of regional Italian cheeses.

CALIFORNIA: PREMIUM WINES – $45THURSDAY, MARCH 19 7:00 – 8:30 PMCalifornia produces premium wines that are known all over the globe. Tonight, let an expert Product Consultant treat you to amazing wines and practical information that will be useful when you next shop for Californian wines.

LCBO SUMMERHILL

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EXQUISITE WINES OF BURGUNDY – $50THURSDAY, MARCH 26 7:00 – 8:30 PMThe vineyards of Burgundy have for over a 1,000 years created wines that express the very spirit of the rocky soil from which they draw. Join us for a wonderful opportunity to try wines made by some of the very best producers, and originating from a selection of the most outstanding appellations in all of France.

A TOUR OF SOUTHERN FRANCE’S WINE REGIONS – $30MONDAY, MARCH 30 7:00 – 8:00 PMAn expert Product Consultant takes you on a tasting tour of the unique flavours that this southern French region has to offer, including wines from Languedoc-Roussillon, Midi and more.

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.

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A BLAST IN THE BAYOU WITH CHEF JIM COMISHEN – $60MONDAY, JANUARY 5 6:00 – 8:00 PM Visit the Louisiana kitchen as Chef Jim Comishen focuses on southern cooking from the great city of New Orleans with these warming dishes. On the menu: Cabbage and Sausage Creole Soup; Blackened Garlic and Lime Shrimp over a creamy bed of Cheese Grits; and Cajun Chicken Pot Gumbo Pie topped with Puff Pastry.

FIVE-STAR SUSTAINABLE SEAFOOD WITH MATTHEW KENNEDY – $70SATURDAY, JANUARY 10 10:30 AM – 12:30 PM Chef Matthew Kennedy highlights the best of the season, and prepares a delicious meal with ocean-friendly seafood. On the menu: Pan-seared Scallops with Avocado Cream, Charred Ontario Sweet Corn, Bell Pepper Salsa and Sweet Potato Crisps; Coriander-crusted Icelandic Cod with Stewed Tomatoes, Black Olives and Capers and served with Fingerling Potatoes and Citrus Beurre Blanc; and Profiteroles with Vanilla Ice Cream and Warm Dark Chocolate Ganache.

CHEF CHALLENGE – $85MONDAY, JANUARY 12 5:30 – 8:30 PM Chefs Andrew Barber and Scott Chalmers, of Simplicity Bistro, Thornbury, compete for kitchen supremacy. Each chef will prepare a meal including appetizer, entrée and dessert from a common table of secret ingredients bought and revealed just as the class begins. You will decide who the winner is! Full-meal class

TROPICAL CELEBRATION: CARIBBEAN-INSPIRED MENU – $60THURSDAY, JANUARY 15 6:00 – 8:00 PMChef Luleta Brown, owner of My Secret Chef Personal Chef Service, celebrates the Caribbean with this colourful and delicious feast. On the menu: Johnny Cakes with Codfish and Mango Relish; Coconut and Pineapple Chicken with Tostones (fried plantains) and Rice; and Tapioca with Fruit Pudding.

TASTE OF NORTHERN EUROPE – $60 MONDAY, JANUARY 19 6:00 – 8:00 PM Chef Paul Lillikas updates Old World classics and creates a modern twist on traditional hearty and rustic Nordic flavours. On the menu: Roasted Redskin Potato Salad with Dill and Herring Vinaigrette; Beet-stained Ruby Vodka Gravlax; Horseradish-braised Pork Shoulder with Golden Mustard Dumplings; and Meringue Torte with Mocha Cream and Sparkling Strawberries.

GIOVANNA ALONZI: TERRONI RESTAURANT – $60THURSDAY, JANUARY 22 6:00 – 8:00 PM Start the season off with the delicious and rustic flavours of Italy. Giovanna Alonzi, Executive Chef of Terroni Restaurant, showcases a selection of signature Terroni dishes that include seasonal, fresh and local fare. On the menu: Tortelloni di Castagne (roasted chestnut and ricotta-filled tortelloni) with Seasonal Mushrooms, Guanciale and Parmesan; Filetto di Maiale in Crosta di Nocciola (pork tenderloin encrusted in hazelnuts) with Butternut Squash Purée and Wilted Greens; and Torta Caprese allo Zabaione (traditional flourless chocolate almond cake with zabayon sauce). Plus, one lucky participant will receive a $25 gift certificate to Terroni’s bakery, Sud Forno. Featured chef

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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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BASIC KNIFE SKILLS – $145 SATURDAY, JANUARY 24 10:30 AM – 1:00 PMThe chefs of Dining In Chez Vous will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. In this class, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident. On the menu: Green Salad served with Buttermilk Dressing; Wild Mushroom Risotto; and Strawberry Cheesecake in a martini glass.

Please note: Registrants will be asked to sign a safety waiver and wear close-toed shoes. Ticket price covers attendance to the class only. Registrant must attend the class to receive the knife set. See back page for our cancellation policy.Hands-on class

PAULA BAMBRICK’S SOUP AND BREAD – $60MONDAY, JANUARY 26 6:00 – 8:00 PM Chef Paula Bambrick presents a warming soup and bread menu for cold winter days or nights. On the menu: Seafood Stew with Lemon Aioli; Goat’s Cheese and Fresh Herb Muffins; White Bean and Vegetable Soup with Turkey Sausage; Herbed Cheese Bread; Smoked Chicken, Wild Rice and Corn Chowder; and Bacon Cheddar Scones.

CHEF TONY ANDRADY’S SEASONAL ENTERTAINING – $85THURSDAY, JANUARY 29 5:30 – 8:30 PMChef Tony Andrady treats you to this fabulous winter entertaining menu along with tips on how to organize your next gathering for family and friends. On the menu: Cauliflower and Smoked Bacon Chowder; Salmon Gravlax Martini; Rack of Lamb with Quinoa-Hazelnut Crust , Mint Pesto with Creamed Peas; and Artisanal Raisin Bread Pudding with Bourbon Cream.Full-meal class

JEFFREY MARSHALL’S VALENTINE’S – $60MONDAY, FEBRUARY 2 6:00 – 8:00 PM Executive Chef Jeffrey Marshall of George Weston Limited shares some of his favourite Valentine’s Day creations. Indulge yourself tonight and learn how to replicate these heart-warming dishes for your special Valentine. On the menu: Shrimp with Pineapple Salsa; Potato-Leek Soup with Truffle Oil; Skewered Beef and Béarnaise Mayonnaise on a bed of Arugula with Tarragon and Mustard; and Dense Chocolate Torte with Strawberries.

FLAVOURS OF PORTUGAL – $60MONDAY, FEBRUARY 9 6:00 – 8:00 PMChef and cookbook author Paula Costa presents the rich, bold flavours of traditional Portuguese cuisine with fare that delivers sensational taste and warms the soul. On the menu: Olive Tapenade; Salt Cod with Chickpeas and Tomatoes; Hearty Sweet Potato and White Bean Soup with Smoked Chorizo Sausage; and Poached Pears with Spiced Port Sauce.

A ROYAL INDIAN FEAST – $60THURSDAY, FEBRUARY 12 6:00 – 8:00 PM Cookbook authors and food historians Smita and Sanjeev Chandra invite you to savour the delicious flavours of India’s palace cuisine, also known as Mughlai food. On the menu: Roasted Eggplant Dip with Feta, Tomatoes and Herbs served with Warm Naan; Fava Bean Dill Rice Pilaf with Oven-roasted Spiced Chicken simmered with Chickpeas in a Rich Tomato Herb Sauce and served with Walnut Radish Raita; and Warm Cardamom Espresso Brownies with Mango Ice Cream.



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THE WINTER BRAISE WITH EMILY RICHARDS – $60MONDAY, MARCH 9 6:00 – 8:00 PMChef Emily Richards shows you how to build amazing flavour through the simple technique of braising to make comfort food at its best. On the menu: Braised Tomato and Rabbit; Red Wine Oxtails; Braised Leeks and Potatoes; and Vegetable Tagine.

A GREEK FEAST– $60 THURSDAY, MARCH 12 6:00 – 8:00 PMChef Peter Minaki introduces a feast that will take you beyond souvlaki and reveal the secrets of authentic Greek cooking. On the menu: Chicken Avgolemono (egg and lemon) Soup; Veal Sofrito from Corfu; and Fig and Almond Tart.

THE SULTAN’S TENT: MOROCCAN COMFORT FOOD – $60MONDAY, MARCH 16 6:00 – 8:00 PM Executive Chef Lahcen Chaboun from The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best-quality ingredients to create this comforting and easy-to-prepare meal. On the menu: Fennel Salad with Preserved Lemons; Harissa-marinated Olives; Pastilla (chicken and almond pie); and traditional Moroccan Mint Tea.

ADVANCED KNIFE SKILLS – $160 SATURDAY, FEBRUARY 21 10:30 AM – 1:00 PMGet your cooking skills in shape in this interactive class with the chefs from Dining In Chez Vous. You’ll learn sharpening techniques, as well as proper knife handling for filleting a fish and deboning a chicken breast. In this class, each registrant will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof-Trident. On the menu: Sicilian Fennel and Orange Salad with Chicken, Red Onion and Mint; Roasted Salmon with Creamy Dill Sauce; and Dessert Pizza.

Please note: Registrants will be asked to sign a safety waiver and wear close-toed shoes. Ticket price covers attendance to the class only. Registrant must attend the class to receive the knife set. See back page for our cancellation policy.Hands-on

ELEGANT ENTERTAINING DINNER – $85MONDAY, FEBRUARY 23 5:30 – 8:30 PM Chef Elise Burton inspires with a simple and sophisticated warming winter meal that you’ll want to recreate for friends. On the menu: Cream of Asparagus and Leek Soup; World’s Best Crab Cakes; Lemon Risotto with Shrimp; and Individual Tartes Tatin à la Mode.Full-meal class

COLOMBIAN FEAST – $60THURSDAY, FEBRUARY 26 6:00 – 8:00 PMChef Melissa Brown prepares these authentic, regional Colombian specialties capturing refreshing flavours, varied textures and vibrant colours. On the menu: Avocado Shrimp Ceviche with Cassava Chips; Crispy Arepas filled with Chipotle-marinated Flank Steak, Homemade Queso Fresco and Salsa Verde; and Homemade Obleas (waffles filled with coconut caramel).

ONE CHICKEN MANY WAYS – $60FRIDAY, FEBRUARY 27 6:00 – 8:00 PM Chef, writer, food stylist and recipe developer Signe Langford demonstrates how to use one chicken to create a few easy meals. On the menu: Chicken Soup; Chicken and Vegetables; Chicken Pesto Pasta; and Fried Potatoes. You’ll also learn how to make a bouquet garni and which herbs work well with chicken.

WINTER COCKTAIL PARTY – $60MONDAY, MARCH 2 6:00 – 8:00 PM Chef Michael Kirkwood prepares an assortment of flavourful hors d’oeuvres, perfect for winter cocktail entertaining. On the menu: Ontario Lamb Lollipops with Smoked Tomato and Black Olive Crust; Ocean Trout and Apple Tartare with Vanilla Cream and Wasabi Tobiko on Shrimp Chips; and Sliced Aquavit-roasted Beets with Buttermilk Curd, Gooseberry Compote and Shaved Goat’s Cheese.


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MUSHROOM MANIA WITH NETTIE CRONISH – $60THURSDAY, MARCH 19 6:00 – 8:00 PMChef and cookbook author Nettie Cronish celebrates the versatility of mushrooms with easy-to-prepare and satisfying dishes. On the menu: Pita Pizza with Shiitake Mushrooms; Vegetarian Moussaka; Mushroom Buckwheat Burgers; and Split Pea Soup with Shiitake Mushrooms.

PREMIUM KNIFE SKILLS – $260 SATURDAY, MARCH 21 10:30 AM – 1:00 PMThe chefs of Dining In Chez Vous will teach you how to slice, dice and chop in the safest and most efficient manner with premium equipment to create this outstanding, top-quality menu. In this class, each registrant will also receive a complimentary Santoku knife, paring knife, peeling knife and wooden cutting board (retail value: over $400) courtesy of Wüsthof-Trident’s Classic Series. On the menu: Tomato Basil Bruschetta; Roasted Pepper and Goat’s Cheese Bruschetta; Creamy Chicken and Mushroom Crêpes; and Apple Strudel. Hands-on

Please note: Registrants will be asked to sign a safety waiver and wear close-toed shoes. Ticket price covers attendance to the class only. Registrant must attend the class to receive the knife set. See back page for our cancellation policy.

RISE AND DINE WITH FRAN’S RESTAURANT – $60MONDAY, MARCH 23 6:00 – 8:00 PM Chef Zak Choudhary of Fran’s Restaurant & Bar believes that brunch is a time to convene with friends and family over good food and conversation. Tonight he demonstrates how to transform an ordinary brunch into a special meal that unites classic dishes with unexpected ingredients. On the menu: Artisanal Caesar Cocktail; Portobello Brie Eggs Benedict with Dijon Hollandaise Sauce; Rosemary Pancakes with Vanilla Rhubarb Marmalade; Maple Citrus Coconut Salad with Tarragon; and Tomato Jam with Seasonal Roasted Vegetables.

BEAT THE WINTER BLAHS: DAILY APPLE’S WINTER FEAST – $60THURSDAY, MARCH 26 6:00 – 8:00 PMWinter is a time to get cozy, light a fire and celebrate with friends and family. Spend this evening with Daily Apple, Toronto, and learn some new recipes for a hearty supper of comfort food guaranteed to warm you up. On the menu: Loaded Potato Soup with Garlic Leeks and Heirloom Carrots topped with Aged White Cheddar and Crisp Bacon; Lemon and Herb Gnocchi with Kale-Walnut Pesto and Smoked Trout; and Fresh Apple, Pear and Cranberry Crisp with Vanilla Bean Cream.

HANDS-ON THAI – $75FRIDAY, MARCH 27 6:00 – 8:30 PMCooking instructor Brenda Kwong Hing guides you as you prepare a selection of classic and popular dishes from Thailand. On the menu: Thai Beef Salad; Yam Pla Salmon (grilled salmon) with Thai herbs; Massaman Curry (hearty curry with chicken and potatoes); Kao Phad (Thai fried rice); and Sweet Coconut Rice with Mango.Hands-on class

BISTRO AT HOME – $60MONDAY, MARCH 30 6:00 – 8:00 PMChef Vanessa Yeung, owner of Aphrodite Cooks, Toronto, prepares a meal inspired by the relaxed charm of bistro restaurants that you can replicate at home. On the menu: Frisée and Watercress Salad with Goat’s Cheese and Caramelized Shallot Vinaigrette; Soup au Pistou; Gruyère Potato Gratin; Pan-seared Skirt Steak with Bordelaise Sauce; and Madeleines.


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BASIC KNIFE SKILLS – $145THURSDAY, JANUARY 8 6:30 – 9:00 PMChef Jessica Tennier will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. In this class, each registrant will also receive a complimentary chef’s knife, paring knife and honing steel (retail value: $150) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Winter Salad with Blue Cheese, Apples and Roasted Walnuts; Vegetable Stir-Fry on a bed of Saffron-scented Basmati Rice; and Pear Cobbler with Fresh Whipped Mascarpone Cream. Hands-on


COMPOTES AND JAMS – $60SATURDAY, JANUARY 10 10:30 AM – 12:30 PMChef and culinary instructor Jessica Tennier gets inspired by the goodness of homemade compotes as she demonstrates how to make fresh compotes to complement everyday dishes. On the menu: Sweet Onion Bacon Jam on top of Brie served with Crostini; Apple Currant-Walnut Compote with Roasted Pork Tenderloin served with Goat’s Cheese-mashed Potato and Tri-Colour Heirloom Carrots; and Cheesecake on Graham Crust with a Trio of Compotes (vanilla cherry, lemon blueberry and orange cranberry – and the dessert toppings double as jam!). Plus, take home a small jar of Onion Bacon Jam to share with family and friends.

SOUP’S ON – $60MONDAY, JANUARY 12 7:00 – 9:00 PMChef and culinary instructor Paul Mattina of Georgetown’s Mattina’s Cucina will teach you how to create comforting and satisfying restaurant-worthy soups in your own kitchen. On the menu: Italian Wedding Soup; Smoked Bacon and Clam Chowder; Tomato-Basil Cream Soup with Croutons; and Maple Crème Brûlée.

ONE-POT MEALS – $60TUESDAY, JANUARY 13 7:00 – 9:00 PMWhether you’re using the stove, oven or slow cooker, making a delicious and hearty dinner can be done with only one pot! Chef and cookbook author Emily Richards will demonstrate how to make these easy family-pleasing meals. On the menu: Shredded Beef Tacos; Creamy Mushroom Soup; Favourite Turkey Chili with No- Knead Bread; and Seafood Risotto.

MID-WINTER DINNER PARTY – $60THURSDAY, JANUARY 15 7:00 – 9:00 PMExecutive Chef Adrian Rusyn of the Breakwater Restaurant at Port Credit’s Waterside Inn presents impressive additions to your seasonal entertaining. On the menu: Bread, Olive Oil and Balsamic Vinegar Tasting; Mussels with Green Garlic Butter served with Forked Spaghetti; Mushroom and Steak Pot Pie served with Fig Brûlée; and Poached Pears in Spiced Red Wine served with Vanilla Ice Cream.

LA DOLCE VITA – $60SATURDAY, JANUARY 17 10:30 AM – 12:30 PMExecutive Corporate Chef William Wallace takes you on a taste adventure to the finer side of Italian dining and teaches you the art of handmade pasta making and lobster preparation along the way. On the menu: Lobster Lasagna with Tomato Fondata; Grilled Lamb Mediterranean with Roasted Rapini and Garlic; and Tiramisu.

COMPANY FAVOURITES – $60TUESDAY, JANUARY 20 7:00 – 9:00 PMHead Chef Eli Jankiv of Grimsby’s Cibo Osteria presents a decadently delicious meal incorporating upscale twists on classic dishes. On the menu: Smoked Gouda and Ale Mac ’n’ Cheese; Mustard-marinated, Bacon-wrapped Pork Tenderloin served with Caramelized Brussel Sprouts and Apricot Chutney; and Five-Minute Chocolate Peanut Butter Fudge.

FOR YOUR SPECIAL MOMENTS – $60THURSDAY, JANUARY 22 7:00 – 9:00 PMChef and culinary instructor Robert McLaughlin of Stoney Creek’s Special Moment’s Catering will teach you how to make dishes designed to shake off winter’s chill. On the menu: Sesame Firecracker Shrimp; Roasted Tomato-Basil Soup; Pan-roasted Portuguese Pork Tenderloin with Yukon Gold Mashed Potatoes and Seasonal Vegetables; and Coconut Cream Cheesecake.


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COZY ITALIAN LUNCH – $60SATURDAY, JANUARY 24 10:30 AM – 12:30 PMComfort food never tasted so good! Chef Paola Faiella of Two Wooden Spoons Catering presents delicious Italian dishes made easy. On the menu: Tortino di Patate (savoury potato tart); Cotolette di Melanzane (eggplant schnitzel); Polenta con Mascarpone; and Crostata di Fico (baked tart with fig jam).

EVERYTHING’S BETTER WITH BACON! – $60TUESDAY, JANUARY 27 7:00 – 9:00 PMBacon lovers know that the taste bacon adds to the preparation of a meal is unique, delicious and not to be denied. Executive Chef Mitch Lamb, of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant, celebrates bacon in this unique class. On the menu: Beer-braised Pork Belly served with Bacon and Dried Cherry Jus; Bacon and Cheddar Crostini; Bacon-wrapped Monkfish served with Bacon and Gorgonzola Cream Sauce and Confit Fingerling Potatoes (in bacon fat of course!); and Bacon-wrapped Dates, Bacon Crême Brûlée and Chocolate-covered Bacon.

A TASTE OF BRAZIL – $60THURSDAY, JANUARY 29 7:00 – 9:00 PMNiagara College Chef Carla Castro incorporates traditional ingredients from South America with some of the best that Canada has to offer. On the menu: Arctic Char and Caipirinha Risotto (lime and cachaça risotto served with pan-fried arctic char cakes); Churrasco (Brazilian barbeque-style skirt steak and red chimichurri), Plantain Purée and Collard Greens; and Romeo and Juliet Cheesecake (traditional Brazilian combination of guava paste and fresh cheese) with an Icewine Reduction.

SPICY AND HOT: AUTHENTIC INDIAN DISHES – $60SATURDAY, JANUARY 31 10:30 AM – 12:30 PMThis class is for those brave souls who can eat the hottest food ever and love every bite of it! Chef Jasjit Kaur will demonstrate Chicken 99 (the hottest Indian Chicken dish done in two stages – two recipes will be discussed), along with vegetarian Bhari Mirch Aaloo (long green chilies filled with potato and spices), Naan bread and Raita (seasoned yogurt). A surprise dessert will be served to soothe the palate after the spicy flavours.

BE AN INSPIRED CHEF – $60MONDAY, FEBRUARY 2 7:00 – 9:00 PM Chef Sheila Polingga of Jordan’s Inn on The Twenty demonstrates a special meal designed to be impressive, delicious and easy-to-prepare for successful entertaining. On the menu: Cremini Mushrooms stuffed with Gruyère and Herbs; Duck Confit Lasagna with Chianti Sauce; and Spiced Plums served à la Mode. A TASTE OF CUCCI – $60TUESDAY, FEBRUARY 3 7:00 – 9:00 PMExecutive Chef Gordon Goss of Oakville’s Cucci Restaurant brings his inspiration and creativity to the table and shares recipes and techniques to create memorable tasty dishes. On the menu: Celeriac Soup with Salmon Caviar and Micro Cress; Amarone-braised Veal Cheeks with Yukon Potato; Roast Parsnip Gratin with Goat’s Cheese and Thyme; and Sticky Apple Cakes with Praline Ice Cream.

STEWING OVERSEAS: INTERNATIONAL COMFORT FOODS – $60THURSDAY, FEBRUARY 5 7:00 – 9:00 PMChef and culinary instructor Bruce Duff knows that during the long, cold winter, we embrace warm, delicious and satisfying dishes that give us a break from the cold! In this diverse class sample some internationally inspired dishes. On the menu: North African-inspired Spicy Vegetarian Stew served with Poppadum flatbread; Irish-inspired Lamb and Guinness Stew; French-inspired Blanquette of Turkey; and seasonally-inspired Stewed Fruits with Chocolate-Cardamom Cookies.

IRRESISTIBLE DINING – $60TUESDAY, FEBRUARY 10 7:00 – 9:00 PMChef Tony Andrady treats you to this fabulous winter entertaining menu along with tips on how to organize your next gathering for family and friends. On the menu: Cauliflower and Smoked Bacon Chowder; Salmon Gravlax Martini; Rack of Lamb with Quinoa-Hazelnut Crust , Mint Pesto with Creamed Peas; and Artisanal Raisin Bread Pudding with Bourbon Cream.

WINTER PICKS – $85THURSDAY, FEBRUARY 12 6:00 – 9:00 PMExecutive Chef Ray Taylor of 21 Club at Fallsview Casino Resort demonstrates how to treat family and friends and splurge on flavour galore! On the menu: Sunchoke Soup served with Truffle Aioli and Sunchoke Crisps; Wild Mushroom Ravioli with Chestnut Broth; Ontario Rack of Lamb served with Roasted Cauliflower, Pistachio Purée and Sherry Vinegar Glaze; and Apple Crumble served with Cardamom Ice Cream and Green Apple Sorbet.Full-meal class

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FOR MY VALENTINE – $60FRIDAY, FEBRUARY 13 7:00 PM – 9:00 PMLearn how to create a special occasion meal with these decadent chocolate-enhanced dishes. On the menu: Cornmeal-crusted Scallops and du Puy Lentils Ragout with White Chocolate Beurre Blanc; Sous-Vide Ontario Lamb Sirloin and Mint served with Cocoa Nibs Jus and Roasted Fingerling Potato Cake; and Golden Guernsey Milk Panna Cotta and Dark Chocolate Curls served with July 2014 Preserved Raspberry Jam.

GEORGIA ON MY MIND – $60TUESDAY, FEBRUARY 17 7:00 – 9:00 PMChef/owner and Pit Crew Chief Mike Pitton of Southern Smoke Truck, Southern Style BBQ takes you east of the Mississippi for food that is delicious, easy-to-make and fun to share! On the menu: Pecan and Peach Salad; Chicken-fried Steak with Pork Gravy served with Green Beans, Red Potatoes and Bacon; and Peach Cobbler.

SPOTLIGHT ON PORTUGAL – $60THURSDAY, FEBRUARY 19 7:00 – 9:00 PMChef Paula Costa transports your palate and imagination to the sunny shores of Portugal in an authentic and exquisite evening. On the menu: Vinho Verde Citrus Sangria; Warmed Herbed Olives with Lemon and Orange; Flaming Chourico Sausage; Piri Piri Shrimp with Brandy served with Golden Saffron Rice and Tomato and Cucumber Salad with Lemon and Olive Oil Dressing; and Little Orange Cakes.

ALL ABOUT CRÊPES – $60SATURDAY, FEBRUARY 21 10:30 AM – 12:30 PMChef Erica Guidi teaches all there is to know about the fundamentals of making tasty, delicate yet satisfying crêpes as she shares her recipes and techniques in this unique class. On the menu: Basic Crêpes; Crêpe Seafood Parcels with Leek Ribbon, Tomato Butter and Deep-Fried Basil; French Countryside-inspired Crêpes with Forest Mushrooms, Smoked Chicken and Gruyère-Tarragon Cream Sauce; and Layered Crêpe Cake with Grand Marnier-scented Blueberries, Sweet Ricotta and Orange-spiced Caramel.

LET THE SUN SHINE! – $60TUESDAY, FEBRUARY 24 7:00 – 9:00 PMExecutive Chef Therese De Grace brightens your winter-weary palate with delicious, colourful and imaginative foods. On the menu: Moroccan Cauliflower Soup with Moroccan Spices, Chickpeas, Cauliflower, Tahini and Dukah Sprinkle; Roasted Vegetable Terrine with Ontario Goat’s Cheese, Olive Dust and Sun-dried Tomato Hemp Dressing; Down South- and Caribbean-inspired Chicken (pan-roasted chicken suprême stuffed with spiced corn bread stuffing) served with Jerk Demi Glace and Bacon-sautéed Collards; and Ricotta Chocolate Cheesecake with Coffee Syrup and Toasted White Chocolate.

GOOD AND STUFFED! – $60THURSDAY, FEBRUARY 26 7:00 – 9:00 PMChef Donna Miller embellishes already great foods with fabulous stuffings that are easy to prepare and wonderful to eat. On the menu: Stuffed Mushroom and Tomato; Veal-stuffed Ravioli and Spinach and Ricotta-stuffed Pasta; Chicken Breast stuffed with Ham and Cheese in Mushroom Sauce; and Crêpes stuffed with Ice Cream and Fresh Fruit Topping.

TEMPTED – $60FRIDAY, FEBRUARY 27 7:00 – 9:00 PMExecutive Chef Michael Elliott of Milton’s Greystone Golf Club showcases his culinary talents as he prepares a stylish and unforgettable meal. On the menu: Ricotta Gnudi with Smoked Bacon, Wild Mushrooms, Sage-brown Butter and Grana Padano; Coffee-crusted Pork Tenderloin with Confit, Fingerling Potatoes and Cauliflower Purée; and Marsala Sabayon with Fresh Berries.

WINTER COMFORTS – $60SATURDAY, FEBRUARY 28 10:30 AM – 12:30 PMIf there is a silver lining to the snow clouds of winter, it must be that the long season inspires us in the kitchen. Executive Chef Scott Bailey of Oakville’s Compass Restaurant brings that inspiration and a wealth of information to the kitchen. On the menu: Pan-roasted Scallop with Celery Root Cream, Fried Purple Potato and Bacon Jam; Duck Confit with Maple Sweet Potato and Stewed Lentils; and Vanilla Custard Brioche Toast with Blackberry Cream and Caramel.



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ADVANCED KNIFE SKILLS – $160TUESDAY, MARCH 3 6:30 – 9:00 PMGet your cooking skills in shape in this interactive class. Chef and culinary instructor Tony Andrady demonstrates sharpening techniques, as well as proper knife handling for filleting a fish and deboning a chicken breast. In this class, each registrant will also receive a complimentary boning knife, chef’s knife and honing steel (retail value: $185) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Filet of Rainbow Trout with Fennel and Grapefruit Salad; and Chicken Marbella. Hands-on


SPRING BECKONING – $60THURSDAY, MARCH 5 7:00 – 9:00 PMExecutive chef Dan Megna of Cayuga’s Twisted Lemon Restaurant looks forward to spring with this celebratory meal. On the menu: Shaved Asparagus Salad with Grilled Oyster Mushrooms and Champagne Maple Vinaigrette; Jerk Salmon en Papillote; and Espresso Granita.

GREAT FOOD DEFINED – $60MONDAY, MARCH 9 7:00 – 9:00 PMThe sky’s the limit to your creativity and inspiration as Chef de Cuisine Justin Hill of the Ancaster Mill presents a menu filled with some of the very best of the season. On the menu: Roasted Beet and Quinoa Salad with Orange and Fennel; Duck Breast on White Bean Cassoulet; and Sticky Toffee Pudding with Vanilla Chèvre.

THE NAME OF THE GAME– $85TUESDAY, MARCH 10 6:00 – 9:00 PMExecutive Chef Mitch Lamb of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant shows how to bring out the robust and rich flavours of fresh game. On the menu: Wild Game Charcuterie Sampling; Warm Kale Salad with Wild Boar Tenderloin stuffed with Apples, Walnuts and Brie and served with Calvados Cream and Cranberry Jelly; Peppercorn-crusted Venison Striploin with Juniper and Blueberry Gastrique, Golden Beet Hash and Rapini; and Wild Game Sundae (candied wild boar bacon, cherry and chocolate shard ice cream, spiced pecans, wild flower honey and sour cherries).Full-meal class

FROM THE FRENCH BISTRO – $60THURSDAY, MARCH 12 7:00 – 9:00 PMChef and cookbook author Emily Richards uses simple elegant food, with a nod to French cuisine, to create a delicious and easy menu everyone will enjoy. On the menu: Crab Cakes with Rouille Sauce; Thyme- and Olive-marinated Goat’s Cheese; Roast Lamb with Sun-dried Tomatoes; and Emily’s favourite Lemon Tart.

COME IN FROM THE COLD – $60SATURDAY, MARCH 14 10:30 AM – 12:30 PMExecutive Chef Chris Smythe of Niagara-on-the-Lakes’s Prince of Wales Hotel creates culinary magic and shows you how to make delicious and impressive dishes for your friends and family. On the menu: Caramelized Oyster Mushroom Velouté with Crispy Shallots, Cold-Pressed Canola Oil and Clotted Cream; Espresso-rubbed Magret Duck Breast served with Pickled Honey Mushrooms, Dried Tomato Pesto and Parsnip Soubise; and Cinnamon and Vanilla Sugar Churros.

TASTES FROM TERRONI – $60TUESDAY, MARCH 17 7:00 – 9:00 PMSavour the delicious and rustic flavours of Italy. Giovanna Alonzi, Executive Chef of Terroni Restaurant, showcases a selection of signature Terroni dishes that include seasonal, fresh and local fare. On the menu: Tortelloni di Castagne (roasted chestnut and ricotta-filled tortelloni) with Seasonal Mushrooms, Guanciale and Parmesan; Filetto di Maiale in Crosta di Nocciola (pork tenderloin encrusted in hazelnuts) with Butternut Squash Purée and Wilted Greens; and Torta Caprese allo Zabaione (traditional flourless chocolate almond cake with zabayon sauce). Plus, one lucky participant will receive a $25 gift certificate to Terroni’s bakery, Sud Forno. Featured chef

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INDIAN-INSPIRED FIRESIDE COOKING – $60THURSDAY, MARCH 26 7:00 – 9:00 PMChef and culinary instructor Geeta Maini demonstrates a meal of warming spices, wintery vegetables and fresh ingredients in this authentic Indian-inspired class. On the menu: Shrimp Pakoras served on a bed of Cumin and Mustard Seed-infused ’Slaw; Silky White Cashew Chicken served with Fennel Butternut Squash Korma; Chickpeas cooked with Spices, Onions and Tomatoes and served with Rice Pullao; and Gulab Jamuns, (a traditional milk-based dessert similar to a dumpling) served warm with pre-prepared Chai-infused Cream.

JUST SAY “CHEESE PLEASE” – $60SATURDAY, MARCH 28 10:30 AM – 12:30 PMChef Andy McKinney of Whisk Management presents exquisite dishes featuring a variety of delicious cheeses. On the menu: Baked Brie with Cumberland Sauce; Chicken Breast stuffed with Emmental, Sage and Prosciutto; Scalloped Potatoes and Julienne Vegetables; and White Chocolate Cheesecake with Berry Coulis.

AUTHENTIC CHINESE HOT POTS – $85THURSDAY, MARCH 19 6:00 – 9:00 PMCelebrate winter with culinary instructor Suzy Cui in a traditional Chinese Hot Pot class. Learn how to prepare the broths, dipping sauces and your favourite ingredients for your own hot pot main courses, which encourage gathering around the burner table, cooking, eating and socializing! On the menu: Thinly sliced Chicken Breast, Marinated Mongolian-Style Beef Tenderloin, Mandarin-marinated Pork Tenderloin; Fresh Vegetables; Suzy’s Homemade Wontons; Dumplings; and more.Full-meal class

HANDS-ON COOKIES – $75SATURDAY, MARCH 21 10:30 AM – 12:30 PMChef, cookbook author, and culinary instructor Daphna Rabinovitch has a passion for baking and will show you how to make some exquisite cookies in this unique hands-on class, where you’ll take home at least two dozen cookies to share with family and friends, and enjoy a luncheon of pasta and salad as you work. On the menu: Salted Coffee Toffee Chocolate Chip Cookies; Lime and Basil Meltaways; Chocolate Shortbread Thumbprints; and more.Hands-on class

A TASTE OF SPAIN – $60MONDAY MARCH 23 7:00 – 9:00 PMChef Elizabeth Peck, private culinary instructor and owner of Peckish? Catering, will lead you on a culinary tour to experience a taste of Spain. On the menu: Wine-baked Olives with Fresh Bread; Spicy Gazpacho Shooters; Paprika-crusted Lamb Racks with Roasted Garlic Lemon Aioli served with Fennel and Orange Salad with Serrano Ham; and Churros with Spanish Hot Chocolate.

RICE AND MORE RICE! – $60TUESDAY, MARCH 24 7:00 – 9:00 PMRice has been a staple for centuries in just about every country in the world! Certified Personal Chef Lorraine Powell will teach you how to prepare a selection of rice-based crowd-pleasing dishes that will have friends and family asking for more! On the menu: Brown Butter Risotto with Lobster; Arancini (rice balls) stuffed with Cheese and Vegetables topped with Quick Pan Tomato Sauce and served with Fresh Greens; and Creamy Lemon Almond Rice Pudding.

LCBO MILLCROFT CENTRE Spotlight

Giovanna Alonzi started her career at Terroni Restaurant 13 years ago. While finishing a degree at York University, she fell in love with Terroni ’s culinary vision, chose to follow her heart and became a chef. She is now Terroni ’s Executive Chef and also oversaw Terroni ’s new bakery Sud Forno, where she spent her time developing recipes, selecting quality local and Italian ingredients, baking and, of course, cooking.

She has been Chef at all three Terroni locations in Toronto, as well as Osteria Cicieri e Tria and Bettola, Toronto. Giovanna has a passion for running and has run eight marathons. She lives in Toronto with her partner Fabio (also a chef) and their two children.

Chef Giovanna AlonziChef Giovanna Alonzi

f.y.i.What is your favourite guilty pleasure?

Nutella, but I don’t really have any guilt about eating it.

What would people be surprised to find in your kitchen?

Italian boxed cookies and snacks that aren’t really good for us but remind us of our childhoods.

What is the most unusual thing that you have ever eaten?

One summer afternoon in the Maremma in Tuscany comes to mind. It was at least 40ºC and we found a truck that sold homemade prosciutto senese, lardo and finocchiona. We could see all the fat melting as the man sliced the meat. It was so salty, fatty and delicious but it was by far the weirdest thing I could imagine eating on such a stifling hot day.

What kitchen tool couldn’t you live without?

My long rolling pin used for making pasta. I use it all the time and there’s nothing that can substitute it!

meet her...LCBO SUMMERHILL JANUARY 6

LCBO BAYVIEW VILLAGE JANUARY 22

LCBO MILLCROFT CENTRE MARCH 17 24


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FIVE-STAR SUSTAINABLE SEAFOOD WITH MATTHEW KENNEDY – $70TUESDAY, FEBRUARY 24 6:00 – 8:30 PM Chef Matthew Kennedy highlights the best of the season, and prepares a delicious meal with ocean-friendly seafood. On the menu: Pan-seared Scallops with Avocado Cream, Charred Ontario Sweet Corn, Bell Pepper Salsa and Sweet Potato Crisps; Coriander-crusted Icelandic Cod with Stewed Tomatoes, Black Olives and Capers, Fingerling Potatoes and Citrus Beurre Blanc; and Profiteroles with Vanilla Ice Cream and Warm Dark Chocolate Ganache.

ULTIMATE CHEF CHALLENGE – $85TUESDAY, MARCH 3 6:00 – 9:00 PM Join us for a night of competition featuring Stephen Perrin, Chef and owner of Terra Restaurant, and Jerry Barber, Chef at Rusty’s Bar and Barbecue, Collingwood, as they compete for kitchen supremacy. Each chef will prepare a meal including appetizer, entrée and dessert from a common table of secret ingredients bought and revealed just as the class begins. You will decide who the winner is! Full-meal class

HANDS-ON PASTA WORKSHOP – $75TUESDAY, MARCH 10 6:00 – 8:30 PMImmerse yourself in the authentic Italian experience with a hands-on pasta-making course. Chef Paula Watts of Pasta Tavola will teach you how to be a true artisan as you learn the classic Italian techniques of hand rolling and cutting fresh pasta. When the work is done, indulge in a real Italian feast. Highlighting ingredients from the Hastings and Prince Edward County region, the menu will include an antipasto plate, a pasta main and Italian pastries. Mangia Bene! Hands-on class

ROB ROSSI: BESTELLEN RESTAURANT – $60TUESDAY, MARCH 17 6:30 - 8:30 PMRob Rossi, Executive Chef and owner of Bestellen Restaurant, Toronto, is dedicated to quality fare and creating memorable meals for friends. Tonight, he treats you to these fabulous rustic and stylish winter dishes. On the menu: Tuscan Kale Soup; Potatoes, Chili and Toasted Bread; Veal and Ricotta Meatballs with Tomato Sauce and Fresh Basil; and Dark Italian Ganache with Olive Oil and Sea Salt.

THE WINTER BRAISE WITH EMILY RICHARDS – $60 WEDNESDAY, MARCH 18 12:00 – 2:00 PMChef Emily Richards shows you how to build amazing flavour through the simple technique of braising to make comfort food at its best. On the menu: Braised Tomato and Rabbit; Red Wine Oxtails; Braised Leeks and Potatoes; and Vegetable Tagine.

DELICIOUS FOOD WITH RICHMOND STATION – $85TUESDAY, MARCH 24 6:00 – 9:00 PM Executive Chef Carl Heinrich and Chef Ryan Donovan, owners of Richmond Station Restaurant, Toronto, will educate and entertain you with this stylish winter menu, sure to delight your taste buds. On the menu: Duck Liver Pâté with Toasted Brioche and Pear-Allspice Chutney; Scallop Ceviche with Homemade Tortillas, Cucumber, Radish, Pickled Daikon and Cilantro; Chicken Pot Roast with Mushrooms, Carrots, Celery, Turnips and Bacon; and Apple Pie with Vanilla Chantilly.Full-meal class


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GIOVANNA ALONZI: TERRONI RESTAURANT – $60TUESDAY, JANUARY 6 6:30 – 8:30 PM Start the season off with the delicious and rustic flavours of Italy. Giovanna Alonzi, Executive Chef of Terroni Restaurant, showcases a selection of signature Terroni dishes that include seasonal, fresh and local fare. On the menu: Tortelloni di Castagne (roasted chestnut and ricotta-filled tortelloni) with Seasonal Mushrooms, Guanciale and Parmesan; Filetto di Maiale in Crosta di Nocciola (pork tenderloin encrusted in hazelnuts) with Butternut Squash Purée and Wilted Greens; and Torta Caprese allo Zabaione (traditional flourless chocolate almond cake with zabayon sauce). Plus, one lucky participant will receive a $25 gift certificate to Terroni’s bakery, Sud Forno. Featured chef

CHEF TONY ANDRADY’S SEASONAL ENTERTAINING – $85TUESDAY, JANUARY 13 6:00 – 9:00 PM Chef Tony Andrady treats you to this fabulous winter entertaining menu along with tips on how to organize your next gathering for family and friends. On the menu: Cauliflower and Smoked Bacon Chowder; Salmon Gravlax Martini; Rack of Lamb with Quinoa-Hazelnut Crust, Mint Pesto with Creamed Peas; and Artisanal Raisin Bread Pudding with Bourbon Cream.Full-meal class

HANDS-ON THAI – $75TUESDAY, JANUARY 20 6:00 – 8:30 PM Cooking instructor Brenda Kwong Hing guides you as you prepare a selection of classic and popular dishes from Thailand. On the menu: Thai Beef Salad; Yam Pla Salmon (grilled salmon with Thai herbs); Massaman Curry (hearty curry with chicken and potatoes); Kao Phad (Thai fried rice); and Sweet Coconut Rice with Mango.Hands-on class

WINTER SOUL FOOD – $60TUESDAY, JANUARY 27 6:30 – 8:30 PM Chef de Cuisine Sean Vodden from Trevor Kitchen and Bar, Toronto, whips up some hearty soul food, the ultimate comfort food, especially warming during winter. On the menu: Roasted Pumpkin Soup with Candied Pumpkin Seeds; Buttermilk Biscuits and Gravy with Frozen Foie Gras; Braised Pork Cheek with Mac ’n’ Cheese and Collard Greens; and Pecan Pie.

PAULA BAMBRICK’S SOUPS AND BREAD – $60TUESDAY, FEBRUARY 3 6:30 – 8:30 PM Chef Paula Bambrick presents a warming soup and bread menu for cold winter days or nights. On the menu: Seafood Stew with Lemon Aioli; Goat’s Cheese and Fresh Herb Muffins; White Bean and Vegetable Soup with Turkey Sausage; Herbed Cheese Bread; Smoked Chicken, Wild Rice and Corn Chowder; and Bacon Cheddar Scones.

JEFFREY MARSHALL’S VALENTINE’S MENU – $60TUESDAY, FEBRUARY 10 6:30 – 8:30 PM Executive Chef Jeffrey Marshall of George Weston Limited shares some of his favourite Valentine’s Day creations. Indulge yourself tonight and learn how to replicate these heart-warming dishes for your special Valentine. On the menu: Shrimp with Pineapple Salsa; Potato-Leek Soup with Truffle Oil; Skewered Beef and Béarnaise Mayonnaise on a bed of Arugula with Tarragon and Mustard; and Dense Chocolate Torte with Strawberries.

A ROYAL INDIAN FEAST– $60THURSDAY, FEBRUARY 19 6:30 – 8:30 PMCookbook authors and food historians Smita and Sanjeev Chandra invite you to savour the delicious flavours of India’s palace cuisine, also known as Mughlai food. On the menu: Roasted Eggplant Dip with Feta, Tomatoes and Herbs served with Warm Naan; Fava Bean Dill Rice Pilaf with Oven-roasted Spiced Chicken simmered with Chickpeas in a Rich Tomato Herb Sauce and served with Walnut Radish Raita; and Warm Cardamom Espresso Brownies with Mango Ice Cream.

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A GIN JOURNEY THROUGH COCKTAILS! – $35 THURSDAY, FEBRUARY 5 6:30 – 8:00 PM Come prepared to sip, shake and stir as we take you through the gin renaissance of the present day cocktail scene from the Aviation and the Fizz to the Martini and Negroni. Learn how to appreciate and balance the subtle and complex flavours of a London Dry gin with the help of one of Canada’s top-tier bartenders. In addition, you will learn the culinary versatility of the spirit and how it can be used in the kitchen. Cocktails and food will be served, all of which will feature Canada’s first premium gin: Victoria Gin.

HEALTHY ENTERTAINING FOR THE SEASON – $40THURSDAY, MARCH 5 6:00 – 8:00 PMJoin Chef David Marcus of David’s Condiments and learn more about his healthy, no-salt, no-preservative products. David will demonstrate how to make deliciously quick, easy and healthy appetizers for the upcoming festive season. Plus, all participants will receive a jar of David’s Special Steak Rub, and one lucky attendee will receive a beautiful basket of David’s products (retail value: $100).

CHAI-PANI AND OTHER INDIAN TEA TRADITIONS – $40FRIDAY, JANUARY 16 6:30 – 8:30 PM Join TV personality Chef Jasjit Kaur as she shares the traditions of Indian High Tea with her special Chai tea spices. Taste different teas, such as Tulsi (basil), Adrak Chai (ginger) and more, and learn how to make your own Chai Masala blends and the health benefits of Chai tea. Chef Jasjit will also share her baking skills by serving homemade Almond Fennel Biscotti, Cardamom Chai Tea Spice Cake Loaf, Samosas and Indian cookies. An expert Product Consultant will offer liqueurs to complement the teas and treats we’ll be sampling. Plus, each participant will receive a special gift from Chef Jasjit to take home with them. Includes a food-matching segment.

THE BAIRD, THE SCOTCH AND THE CHEESE – $65FRIDAY, JANUARY 23 6:30 – 8:00 PM Join Mickey Maguire’s Cheese Shop and expert Product Consultant Julianne Grabell for a magical night of tasting honouring Scotland’s bard, Robbie Burns. Experience flavours that go beyond traditional wine and cheese matches and that may inspire you to poetry.

A GIN JOURNEY THROUGH COCKTAILS! – $35FRIDAY, JANUARY 30 6:30 – 8:00 PM Come prepared to sip, shake and stir as we take you through the gin renaissance of the present day cocktail scene from the Aviation and the Fizz to the Martini and Negroni. Learn how to appreciate and balance the subtle and complex flavours of a London Dry gin with the help of one of Canada’s top-tier bartenders. In addition, you will learn the culinary versatility of the spirit and how it can be used in the kitchen. Cocktails and food will be served, all of which will feature Canada’s first premium gin: Victoria Gin.

DAIRY FARMERS OF CANADA – $45FRIDAY, FEBRUARY 6 6:30 – 8:30 PM“Age is not important unless you’re a cheese.” -Helen Hayes. Learn firsthand the wonderful effects of ageing on cheese. We’ll explore a few different styles, discovering the impact on taste, aroma and texture as cheese ages. Then to cap it off, we will toss all the cheese together into one sure-to-please dish. Join Dairy Farmers of Canada and an expert Product Consultant who will create the perfect pairings.

THE ODD COUPLE RETURNS – $65 FRIDAY, MARCH 20 6:30 – 8:00 PMThere are some things in life that go incredibly well together that you may have never considered. Join Dundas’s Mickey McGuire’s Cheese Shop and expert Product Consultant Julianne Grabell for an exciting taste exploration as they present a fun and informative evening of Scotch and cheese pairings. Register now because this highly popular class sells out quickly.

LCBO BAYVIEW VILLAGE LCBO MILLCROFT CENTRE

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Think of these events as your source for everything from how to pair Scotch with cheese to understanding Gin, seeing what’s new in winter entertaining and so much more.

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LCBO SUMMERHILL

A GIN JOURNEY THROUGH COCKTAILS! – $35 THURSDAY, JANUARY 22 6:30 – 8:00 PM Come prepared to sip, shake and stir as we take you through the gin renaissance of the present day cocktail scene from the Aviation and the Fizz to the Martini and Negroni. Learn how to appreciate and balance the subtle and complex flavours of a London Dry gin with the help of one of Canada’s top-tier bartenders. In addition, you will learn the culinary versatility of the spirit and how it can be used in the kitchen. Cocktails and food will be served, all of which will feature Canada’s first premium gin: Victoria Gin.

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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.

LCBO BAYVIEW VILLAGE TORONTO

2901 Bayview Ave. North York, ON M2K 1E6

Tel. 416-222-7658

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Sheppard Avenue

York Mills Road

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LCBO MILLCROFT CENTREBURLINGTON

2000 Appleby Line Burlington, ON L7L 6M6

Tel. 905-336-6200

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Upper Middle Road

Highway 5

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LCBO SUMMERHILLL TORONTO

10 Scrivener Square Toronto, ON M4W 3Y9

Tel. 416-922-0403

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Birch Ave

Macpherson Ave

Roxborough St W

Alcorn Ave

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lcbo.com/learn

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