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

WINTER 2016Eastern Area

HIVER 2016Région de l’Est

Le goût de la découverte

Les activités éducatives de la LCBO

Taste Experıence

LCBO’s Guide to Hands-on Learning

Wine Appreciation 3

Tutored Tastings NEPEAN CROSSROADS 6

RIDEAU STREET 8

Cooking ClassesNEPEAN CROSSROADS 12

RIDEAU STREET 17

Life & StyleNEPEAN CROSSROADS 23

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

Taste Experıence


Winter

Enliven the winter months with one of our many inspired events. Our classes are a shortlist of what makes cold weather special – things like comfort food for a crowd and warming desserts, as well as the latest trends (and favourite classics) in wine, beer and spirits. Sign up soon, especially if you’re interested in one of our always-popular scotch classes – and get ready to fall in love with winter.

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An Introduction to Wine AppreciationNEPEAN CROSSROADSTHURSDAYS, JANUARY 7, 14, 21, 28 6:30 – 8:30 PM

RIDEAU STREETWEDNESDAYS, JANUARY 6, 13, 20, 27 6:30 – 8:30 PM

Wines of the New WorldNEPEAN CROSSROADSTHURSDAYS, FEBRUARY 4, 11, 18, 25 6:30 – 8:30 PM

RIDEAU STREETWEDNESDAYS, FEBRUARY 3, 10, 17, 24 6:30 – 8:30 PM

Wines of the Old WorldNEPEAN CROSSROADSTHURSDAYS, MARCH 3, 10, 17, 24 6:30 – 8:30 PM

RIDEAU STREETWEDNESDAYS, MARCH 2, 9, 16, 23 6:30 – 8:30 PM

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.

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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Tutored Tastings

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.

BROKEN BANK BEAUTIES – $35TUESDAY, JANUARY 5 7:00 – 8:00 PMDoes the price of wine really determine its quality? An expert Product Consultant answers this question with a tasting of great value wines that are available all year long. Come and experience what budget-friendly wines really have to offer

– be prepared to be pleasantly surprised.

DIY WINE TASTINGS – $45TUESDAY, JANUARY 12 7:00 – 8:30 PMHave you always wanted to host your own wine tasting? Or know the secrets of hosting a successful wine night? Learn how to recognize and describe the aroma and flavour profile of the six classic grape varieties. Attend this class and you’ll master the essentials on how to host a perfect, fun and educational evening.Includes a food-matching segment.

TAPAS DE ESPAÑA – $45

*Perfect PairingsTUESDAY, JANUARY 19 7:00 – 8:30 PM¡Dile si al vino! Say yes to wine! Spain produces many exciting wines based on both indigenous and international grape varieties. Let an expert Product Consultant take you on a tasting tour to discover the unique flavours and styles of wine this country has to offer, and say “si” to this fun-filled tasting of Spain’s finest wines and tapas.

WHISKY SHOP TASTING ROBBIE BURNS DAY – $75

*Perfect PairingsTUESDAY, JANUARY 26 6:30 – 8:30 PMCelebrate the spirit of Robbie Burns Day (January 25th) as we sample some of Scotland’s finest whisky offerings to the world. From the Islands to the Highlands, you’ll taste and discover a special selection of single malts from our Whisky Shop. Sign up early as this popular class sells out quickly!

FAST FOOD, SLOW SIPPERS, GAME DAY STARTERS – $45 TUESDAY, FEBRUARY 2 7:00 – 8:30 PMRobust ales and lagers set the scene as you begin to debate the outcome of the Big Game, but let’s not forget the ciders and sippers that can also crash the party. Taste and discover the best selections for your special sports gathering as we serve them up with some fun football fare.Includes a food-matching segment.

BE MY DESSERT & WINE VALENTINE – $50

*Perfect PairingsTUESDAY, FEBRUARY 9 7:00 – 8:30 PMSt. Valentine’s Day is just around the corner and it’s time for a little indulgence. Prepare for the big night with a selection of some of our favourite wines paired with food. Tantalize the one you love with wines including charming Champagnes, romantic reds and sexy Sauternes.

Each will be paired with charcuterie-inspired bites and luscious desserts.

TWO-PART WHISK(E)Y TOUR: IRELAND VS. SCOTLAND – $130$70 per class or save $10 when purchasing both classes.MONDAY, FEBRUARY 22 7:00 – 8:30 PMMONDAY, FEBRUARY 29 7:00 – 8:30 PMDiscover the diversity of single malt scotches and Irish whiskies by sampling a selection from each country’s main production areas. The first class will be dedicated to all that is Scottish along with proper pub fare. The second class will showcase all that is Irish along with traditional Irish food.Includes a food-matching segment.

SOMMELIER SMACKDOWN – $40TUESDAY, FEBRUARY 16 7:00 – 8:00 PMIt’s time to demystify this most natural of all pleasures. Can you taste like a professional? Join us for a fun and informative tasting experience of six wines where your visual, olfactory and taste senses will be put to the test against an expert Product Consultant’s. A great class for those who have taken our Wine Appreciation Series.

THE BOLD & THE BLIND FROM DOWN UNDER – $40TUESDAY, FEBRUARY 23 7:00– 8:00 PMCan you identify a Grenache? A Shiraz? How about a Chardonnay or a Semillon? Join us on a blind tasting tour of fabulous wines from Down Under, experiencing the big and bold red wines and the crisp and elegant whites of Australia. A great opportunity to better understand their unique characteristics and styles.

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NEPEAN CROSSROADS

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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WEEK 2: THE WORLD OF ALES-FROM IPAS TO STOUTS – $35MONDAY, MARCH 7 7:00 – 8:30 PMExplore varied styles of IPAs, stouts and wheat beers as you come to understand the different historic influences and the countries that inspired them. Savour tastes that are everything from hugely hoppy to mightily malty! Food matches will be a special focus as these beers pack tremendous flavour.

WEEK 3: THE RISE OF SOURS, LAMBICS, RADLERS & CIDERS – $35MONDAY, MARCH 14 7:00 – 8:30 PMFunk, esoteric, rare. Let us help you decipher the wild lambic world of the often misunderstood spontaneous beer. Also on the docket will be radlers and ciders. Delicious and crisp, both are made with fruit and/or fruit juices and are on the rise.

WEEK 4: CRAFT BREWING & FUTURE TRENDS – $35MONDAY, MARCH 21 7:00 – 8:30 PMWe finish our series closer to home as we examine the huge trend of craft brewing. Each craft brew offers so many flavours and styles, each unique and distinctive. On deck this evening, a variety of some local artisanal brews.

HORIZONTAL TASTING – $40TUESDAY, MARCH 8 7:00 – 8:00 PMIn a horizontal tasting, the wines are all from the same vintage year, but are from different wineries/producers. Join us as we keep the grape variety or type and wine region the same to demonstrate the differences in winery styles. See how each winemaker manipulates the wine or allows the terroir and climate to do its thing.

ST. PATTY’S DAY CELEBRATION – $45TUESDAY, MARCH 15 7:00 – 8:00 PMCome celebrate St. Patrick’s Day dressed in green as we taste and discover some fine libations from Ireland. An expert Product Consultant shares samples of some fine offerings from beer to whisky, all from the Emerald Isle.

MARCH MADNESS – $35TUESDAY, MARCH 22 7:00 – 8:00 PMConsultant’s choice! Join us for an evening of discovery as an expert Product Consultant chooses favourite gems from the March 19th Vintages release. This class will be educational for both the beginner and experienced wine lover.

GLOBE TROTTERS: WINES OF THE NEW & OLD WORLD – $40TUESDAY, MARCH 29 7:00 – 8:00 PMJoin in the challenge as we pit the wines of the Old World against its contenders. Experience a friendly tasting competition between the innovation and forward- fruit seductiveness of the New World versus the mastery of the blend and the influence of terroir in the Old. You may discover a new favourite!

LOCO FOR LOCAL – $45TUESDAY, MARCH 1 7:00 – 8:00 PMAward-winning wines from Ontario boast exceptional quality and variety. This evening, an expert Product Consultant will feature a tasting of some of the best from our VQA Boutique paired with local cheeses made right here in Ontario. Discover why there’s no place like home to find great value and fabulous wines!Includes a food-matching segment.

FOUR-WEEK BEER TOUR – $105*Save $35 when purchasing a four-class series.Each class includes a food-matching segment.

WEEK 1: HISTORY OF BREWING / LAGERS VS. ALES – $35MONDAY, FEBRUARY 29 7:00 – 8:30 PMWe begin our series with the history of beer production, its global impact and upcoming trends in brewing. While sampling various styles of lager and ales, we’ll examine the beer family tree, and discover how only two branches can yield such varied results. Beer and food matching will also be discussed as you learn how versatile beer can be at your table.

NEPEAN CROSSROADSWEEK 3: THE RISE OF SOURS, LAMBICS, RADLERS & CIDERS – $35THURSDAY, JANUARY 21 7:00 – 8:30 PMFunk, esoteric, rare. Let us help you decipher the wild lambic world of the often misunderstood spontaneous beer. Also on the docket will be radlers and ciders. Delicious and crisp, both are made with fruit and/or fruit juices and are on the rise.

WEEK 4: CRAFT BREWING & FUTURE TRENDSTHURSDAY, JANUARY 28 7:00 – 8:30 PMWe finish our series closer to home as we examine the huge trend of craft brewing. What’s current and where is the industry headed? Local and adventurous brewers are exploring new techniques, as well as crafting new takes on ancient styles. Join us as we uncover the world of craft, cottage and artisanal brewing, and sample some inspired food-pairings.

MOUTHWATERING MALBECS – $30MONDAY, JANUARY 11 7:00 – 8:00 PMA few years ago people were just becoming acquainted with Malbec. Today, exciting Malbec wines and unusual grape combinations make for some great discoveries. Join us this evening as we explore some examples of your new favourite grape.

PORT, CHOCOLATE & CHEESE – $50 WEDNESDAY, JANUARY 20 7:00 – 8:30 PMExperience one of the oldest traditions in fortified wines. From bottle-aged to wood-aged, taste and discover Ports of many styles as an expert Product Consultant presents a delicious selection guaranteed to develop a greater appreciation of this exciting Portuguese wine. Includes a food-matching segment.

LOCO FOR LOCAL – $45MONDAY, FEBURARY 1 7:00 – 8:30 PMAward-winning wines from Ontario boast exceptional quality and variety. This evening, an expert Product Consultant will feature a tasting of some of the best from our VQA Boutique paired with local cheeses made right here in Ontario. Discover why there’s no place like home to find great value and fabulous wines! Includes a food-matching segment.

BEER APPRECIATION: A NEW RELATIONSHIP WITH BEER (FOUR-WEEK SERIES) – $105 Each class includes a food-matching segment.

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

WEEK 2: THE WORLD OF ALES FROM IPAS TO STOUTS THURSDAY, JANUARY 14 7:00 – 8:30 PMExplore varied styles of IPAs, stouts and wheat beers as you come to understand the different historic influences and the countries that inspired them. Everything from hugely hoppy to mightily malty! Food matches will be a special focus as these beers pack tremendous flavour.

LCBO RIDEAU STREET

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LCBO Classes are available as special gift cards. Visit lcbo.com/learn for more information.

Give a friend an LCBO Tutored Tasting, Cooking Class or Wine Appreciation series this holiday season.

Need a great gift idea?

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


WINTER 2016

THREE-WEEK SPIRIT MARATHON – $75

WEEK ONE: FREE & CLEARWEDNESDAY, MARCH 2 7:00 – 8:30 PM Taste the world of all things clear. Explore some of the best vodkas, gins, tequilas and other clear beverage alcohols served both straight and as popular mixed drinks for you to sample.

WEEK TWO: BARRELED & BEAUTIFULWEDNESDAY, MARCH 9 7:00 – 8:30 PM Explore the world of barreled spirits with a look at their production and history, as well as sampling some of the fun mixed drinks that you can create from them.

WEEK THREE: ALL MIXED UP WEDNESDAY, MARCH 16 7:00 – 8:30 PM Examine the history and art of mixing drinks, varied liqueurs and how they can be used.

THREE-WEEK EXPLORING SCOTLAND – $200Each class includes a food-matching segment.

CLASS 1: WHISKY VS. WHISKEYTHURSDAY, FEBRUARY 11 7:00 – 8:30 PMWhisky has come a long way since its humble beginnings. Explore the whiskies of Scotland, Ireland, Canada and the United States, their unique flavours and the best ways to serve “the water of life.”

CLASS 2: SINGLE & LOVING IT! THURSDAY, FEBRUARY 18 7:00 – 8:30 PMIn the intermediate class of this series, an expert Product Consultant presents an exclusive tasting of single malts and reveals how each region affects malt’s characteristic colour, bouquet, flavor and texture.

CLASS 3: PREMIUM SINGLE MALTS THURSDAY, FEBRUARY 25 7:00 – 8:30 PMIn the final class of this series, we celebrate the spirit of Scotland by sampling some of its rarest and finest single malts. Experience the influence that each region’s rolling hills, heather, salty sea air and famous peat has on this unique libation.

BUBBLES – $50THURSDAY, MARCH 10 7:00 – 8:30 PMFrom Prosecco and Cava to Cremant and Champagne, we’ll explore the world of sparkling wines. Our motto for food and wine pairing is “when in doubt, sparkling wine.” Join us as we explore the regional differences between some of the finest examples and find out why our motto is foolproof.Includes a food-matching segment.

CIDER CHALLENGE – $25THURSDAY, MARCH 10 7:00 – 8:00 PMCider has become more popular than ever. Sample the wonderfully refreshing versatility of cider (including trendy, new styles) as you learn how it’s produced and how greatly its flavours can differ with artisanal styles.

KISS ME, I’M IRISH – $45THURSDAY, 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.

WINES FOR EASTER – $30THURSDAY, MARCH 24 7:00 – 8:30 PMIt’s that time of year when friends and families join in celebration. Let an expert Product Consultant teach you everything you need to know about matching wine to your Easter feast. From white to red to rosé, you’re sure to discover a wine to please your palate. Includes a food-matching segment.

CLASSIC WINE & CHEESE – $45 THURSDAY, FEBRUARY 4 7:00 – 8:30 PMMatching wine with cheese is not as easy as it sounds. An expert Product Consultant will explain the diversity of flavours in each and how best to match them flawlessly. Includes a food-matching segment.

TOUR DE FRANCE – $40MONDAY, FEBRUARY 8 7:00 – 8:30 PMFrom the sun-drenched Mediterranean to the cold hills of Champagne, from the foothills of the Alps to the Atlantic, France has long been a benchmark for the wine lover. Learn why these are some of the world’s most famous, and beloved, wine regions. Includes a food-matching segment.

HAIL CAESAR! – $30WEDNESDAY, FEBRUARY 17 7:00 – 8:30 PMThe Caesar is one of Canada’s most popular mixed drinks and tonight our experts will show you the many new twists on this classic cocktail whether you like a slight bit of kick or red-hot spice, you’ll learn everything you need to know about how to make the perfect Caesar.

LCBO RIDEAU STRZEET

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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.

Cooking Classes

NEPEAN CROSSROADSBEER COOKERY – $60MONDAY, JANUARY 4 6:00 – 8:00 PMAs long as there’s been beer, cooks have been incorporating it into their food. Join Chef Laura Clarke Giberson for a delicious retrospective of beer-infused dishes, filled with creative and delicious ideas. On the menu: Cajun Barbecue Shrimp with Beer-leavened Bread; Cheese and Beer Soup with Spicy Popcorn; Porter-braised Beef served with Button Mushrooms, Pearl Onions and Beer-battered Asparagus; and Beer Gingerbread with Crème Anglaise.

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

HANDS-ON BASIC KNIFE SKILLS – $145SATURDAY, JANUARY 9 10:30 AM – 1:00 PMChef/culinary instructor Andrew Skorzewski demonstrates how to properly handle and sharpen knives and teaches basic chef knife techniques for fruits and vegetables. 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: French Onion Soup; Pesto-marinated Chicken with Caponata; and Traditional Tarte Tatin.Hands-on class

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.

FEEDING FRIENDS – $60MONDAY, JANUARY 11 6:00 – 8:00 PMLimeleaf Catering Chef/owner Jamie Fine has built a solid reputation for delivering excellent-quality, delicious food for some Ottawa’s most discerning clients. On the menu: Eggplant Caprese with Infused Oils; Honey Butter Pork Tenderloin served with Garlic Mushroom Ragout and Crispy Asparagus; and Honey Comb and Meringue.

SPECIAL SEAFOOD – $60WEDNESDAY, JANUARY 13 6:00 – 8:00 PMChef Jeff Parlardg, owner of Lapointe’s Seafood Grill, has a longstanding love for seafood in its many delicious forms. Tonight he shares some of his favourite recipes and techniques. On the menu: Creamy Lobster Stew with Crisp Garlic Baguette; Seared Yellow Fin Tuna Sashimi Tostada with Cilantro Tomato Salsa, Fresh Guacamole and Honey Mustard Drizzle; and Stacked Rum Banana Pan Cakes with Wild Berry Preserves and Maple Whipped Cream.

ISLAND SEAFOOD DELIGHT SATURDAY, JANUARY 16 10:30 AM – 12:30 PMIsland Spiced owner and Chef Carlton Melbourne draws on his vast experience to maximize soul-warming Caribbean flavours using the islands’ wonderful ingredients and fragrant spices. On the menu: Island Lobster Salad with Avocado and Fresh Coconut; Salmon in Lobster Curry Sauce; and Banana Chocolate Bread Pudding.

MORE BEER COOKERY – $60MONDAY, JANUARY 18 6:00 – 8:00 PMChef Phil Wood explores the richness and versatility of beer in the second instalment of the cooking with beer series. Tonight the focus is on beer in sauces. On the menu: Pan-Seared Salmon Filet with Beer and Mustard Sauce; Guinness Beef Ribs and Silky Cauliflower Purée; and Blonde Chocolate Mousse with Coriander Candy.

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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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THE SPICY LIFE – $60WEDNESDAY, FEBRUARY 3 6:00 – 8:00 PMChef Carlton Melbourne, owner of Island Spiced, discusses the traditions and techniques of delicious Caribbean cuisine while preparing a sampling of updated classic island dishes. On the menu: Pepper Shrimp in Mango Sauce; Jerk Pork Ribs; and Coconut Crème Caramel.

COOK LIKE A CHEF – $60WEDNESDAY, FEBRUARY 10 6:00 – 8:00 PMLimeleaf Catering’s Chef Owner Jamie Fine is known for her focus on beautiful presentation and delicious ingredients. Learn some of her tips and tricks while enjoying a sampling of her favourite dishes. On the menu: Tuna Tartare in a Wonton Cone topped with Quail Egg; Braised Leg of Lamb with Honey-seared Carrots and Frites; and Sticky Toffee Pudding.

UNCOMMONLY DELICIOUS – $60WEDNESDAY, FEBRUARY 17 6:00 – 8:00 PMChef Instructor Andrew Skorzewski demonstrates the versatility of underused ingredients to help broaden your repertoire of dazzling dinner ideas. On the menu: Potato and Sage Tarte Tatin with Aged Goat’s Cheese; Black Pepper-crusted Hangar Steak with Celeriac Fries, Puréed Yukon Golds, Watercress and Wild Mushroom Jus; and Meyer Lemon Curd Fool with Raspberry Jus and Maple Candied Almonds.

NEXT LEVEL SOUTHERN COMFORT – $60WEDNESDAY, JANUARY 20 6:00 – 8:00 PMChef Neil MacFarlane of Joey Lansdowne is practiced in the art of pleasing discerning palates. Learn what Chef MacFarlane does to take traditional southern dishes to the next level. On the menu: Creamy Rich Lobster Mac ’n’ Cheese with Bacon and Light Bread Crumbs; Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce, Slaw and Red Beans; and Classic Sweet Potato Pie.

TOP NOSH – $60SATURDAY, JANUARY 23 10:30 AM – 12:30 PMThe Albion Rooms Chef Stephen La Salle has a reputation for high-quality, stylish cuisine. Enjoy a selection of his favourite winter warmers and get some insight into his techniques and philosophy. On the menu: Mushrooms on Toast with Roasted Broccoli and Broccoli Purée; Salmon Crudo with B.C. Coho, Whipped Ricotta, Pickled Pearl Onions, Smoked Capers, Montreal Bagel, Lemon, Dill Pickle Dust and Olive Oil; and Eton Mess with Meringue, Whipped Cream, Stewed Berries and Sponge Toffee. Plus, one lucky registrant will receive a $50 gift certificate for The Albion Rooms.Featured chef

BEER COOKERY 3 – $60MONDAY, JANUARY 25 6:00 – 8:00 PMChef /culinary instructor Andrew Skorzewski takes the helm for the third segment of the cooking with beer series, focusing on dishes that cover a range of beer styles from light to dark. On the menu: Wit Beer-poached Salmon, Pickled Onions, Horseradish Sauce and Toasted Dark Rye Crumbs; Braised Pork Shoulder with English Ale, Mushrooms and Sage; and Dark Chocolate and Porter Mousse with Belgian Lambic Sour Cherry Sauce.

DAN’S THE MAN – $60WEDNESDAY, JANUARY 27 6:00 – 8:00 PMAfter a successful run at Westboro’s Petit Bill’s, Chef Dan Carkner is now wowing our country’s leaders on Parliament Hill. Always a crowd favourite, Chef Dan shares his wealth of experience and enthusiasm in this presentation-focused class. On the menu: Green Pea Soup with Parmesan Crisp and Crab Salad; Beer-braised Chicken; White Bean and Bacon Ragout, with Toasted Rosemary Crumb; and Dark Roast Brownie with Whipped Ganache and Raspberry-Port Reduction.

FLAVOUR EXPLOSION – $60SATURDAY, JANUARY 30 10:30 AM – 12:30 PMChef Joe Juarez of El Camino emphasizes high-quality ingredients and maximizes flavour with thoughtful combinations and fusion-inspired creative techniques. On the menu: Salmon Sashimi Tostada with Wasabi Aioli and Pickled Ginger; Braised Lamb Enchiladas with Salsa Verde; and Mexican Chocolate Strawberries in Lime Whipped Cream.


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HANDS-ON ADVANCED KNIFE SKILLS – $160SATURDAY, FEBRUARY 20 10:30 AM – 1:00PMIn this follow up to the Basic Knife Skills class, Chef/culinary instructor Andrew Skorzewski demonstrates sharpening techniques as well as proper knife handling technique for butchering, including instruction on fileting fish and deboning chicken. 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: Marinated Trout with a Composed Salad and Dill Cream; Pan-seared Chicken Breast with Garlic Olive Oil-mashed Potatoes and Grape-Tomato Confit; and Chocolate Chili Terrine with Grilled, Aged Rum-soaked Pineapple.Hands-on class


COOKING WITH BLACK TEA – $60WEDNESDAY, FEBRUARY 24 6:00 – 8:00 PMChef Justin Ryan Scott of Pure Kitchen Vegetarian Food and Juice Bar specializes in holistic cooking in Italian, French, Mediterranean, International styles, as well as Tea Fusion. Chef Scott has a farm-to-table approach to his philosophy on haute cuisine. On the menu: Assam Dal; Cod poached in Lapsang Souchong with Smoky Wild Mushroom Velour, Truffle Honey Whip and Kale Caesar; and Chai Crème Brûlée.

CARIBBEAN TRADITIONS – $60SATURDAY, FEBRUARY 27 10:30 AM – 12:30 PMIn this popular class, Chef Carlton Melbourne has the cure for the winter blues with his signature Island Spiced spice blends and a lifetime of Caribbean cooking experience. On the menu: Caribbean Fish Soup; Curried Goat with Rice and Peas; and Tropical Rum Cake and Rum Sauce.

JOE’S WINTER THRILLERS – $60WEDNESDAY, MARCH 2 6:00 – 8:00 PMThinking of sunny beaches and palm trees swaying in the breeze? Indulge yourself and enjoy a fabulous evening of spectacular Latin fusion with El Camino Chef Joe Juarez. On the menu: White Bean Purée Masa Cakes with Avocado Tomatillo Salsa; Mexican Albondigas (chipotle meatballs); and Lime Tequila Pie with Ginger Snap Cookie Crumbs.

CATERING TO THE CROWD – $60WEDNESDAY, MARCH 9 6:00 – 8:00 PMLimeleaf Catering owner Chef Jamie Fine demonstrates some of the delicious dishes that are making her the go-to caterer for high-end functions in the nation’s capital. On the menu: Grilled Shrimp with Garlic and Cilantro Marinade; Salmon en Croute and Tomato Zucchini Tart; and Maple, Caramel and Bacon Tart.

HANDS-ON PREMIUM KNIFE SKILLS – $260 SATURDAY, MARCH 12 10:30 AM – 1:00 PMIn the third installment of the knife skills series, Chef /culinary instructor Andrew Skorzewski teaches students how to combine their newly acquired skills with cutting techniques using vegetables and fruit, and butchering techniques, such as filleting and deboning to delicious effect. 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: Duo of Red Snapper and Salmon in Lemon Thyme-scented Broth with Vegetable Confetti; Mushroom Manchego-stuffed Chicken Leg with Green Olive and Sage Salsa Verde and Roasted New Potatoes; and “Rubik’s Cube” of Seasonal Fruit, Vanilla Bean Sauce and Honey Candied Almonds.Hands-on class


COOKING WITH WHITE TEA – $60WEDNESDAY, MARCH 16 6:00 – 8:00 PMIn the next instalment of his cooking with tea series, Pure Kitchen Vegetarian Food and Juice Bar Chef Justin Ryan Scott concentrates on white tea. On the menu: Salmon Tartar, Kelp, Caviar and Kombucha Shooter; Snow Maple Tempeh Steaks served with Wild Rice and Cranberries, and Edamame with Spicy Peanut Sauce; and Fujian Pear Tart with Silver Needles Glaze and Cauliflower Ice Cream.

MEXICAN TRADITIONAL – $60SATURDAY, MARCH 19 10:30 AM – 12:30 PMChef Laura Clarke Giberson walks you through creative and delicious ideas to change up your party menus. Great for brunch, lunch, dinner or cocktail parties, Chef Laura’s version of traditional Mexican dishes are showstoppers! On the menu: Chiles Poblano Rellenos (poblano peppers stuffed with spiced beef); Taquitos de Pollo (corn tortillas with pulled chicken, salsa verde and crème fraîche); Sopas (corn tarts with refried beans and queso fresco); Pastel Asteca (Mexican-style lasagna); and Caramelized Cream Cheese Flan.

UPSCALE DINNER AT HOME – $60WEDNESDAY, MARCH 23 6:00 – 8:00 PMGet the tips and tricks of the pros from Joey Lansdowne Chef Neil MacFarlane as he prepares a selection of do-at-home crowd-pleasers that raise the bar for home dining. On the menu: Vegetarian Terrine with Roasted Garlic Spread in Truffle Oil with Homemade Pickled Vegetables and Toasted Crostini; Pan-Seared Halibut with Garlic Seasonal Vegetables and Sweet Nori Paste topped with Light Citrus Salad; and Green Tea Crème Brûlée.

HANDS-ON KNIFE SKILLS WHOLE HOG – $85WEDNESDAY, MARCH 30 5:30 – 8:30 PMChef /culinary instructor Andrew Skorzewski takes the hands-on knife skills class to the next level with a whole hog. Each guest will butcher part of a hog, make their own take-home sausages and enjoy a delicious meal. On the menu: Chickpea and Chorizo Sausage Soup; Pork Loin Roast with Crackling Skin and Roasted Apple Pan Gravy; and Bacon and Birch Syrup Ice Cream. Please note: Participation is limited to registrants who have completed the three previous Knife Skills classes (Basic, Advanced, Premium) and everyone should bring their knives from those classes.

Hands-on class

NEPEAN CROSSROADS

Get AIR MILES® Reward Miles

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

Plus get Bonus Miles on specially selected products each month!

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

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RIDEAU STREET LATIN PRIDE – $60SATURDAY, JANUARY 9 10:30 AM – 12:30 PMWith so many incredible flavours and ingredients to choose from, it’s easy to see why El Camino Chef Joe Juarez is such fan of all Latin-inspired foods. For this class, Chef Juarez skillfully demonstrates the techniques involved for delivering top-notch Latin dishes. On the menu: Shrimp Ceviche and Guacamole Tostada; Braised Pork Achiotte Tacos; and Mexican Chocolate Ganache Grilled Flatbread with Berries and Dulce de Leche.

DUCK NIGHT OUT – $60TUESDAY, JANUARY 12 6:00 – 8:00 PMChef Phil Wood prepares a delicious duck-centered menu that highlights the versatility of the king of waterfowl. On the menu: Duck Ravioli with Herb Browned Butter; Magret de Canard and Port Cherry Sauce; and Apricot Mousse.

WARMTH OF WHISKY – $60TUESDAY, JANUARY 19 6:00 – 8:00 PMThis is another of our most popular classes in the winter season. Chef/culinary instructor Chef Andrew Skorzewski, former Culinary Director at the venerable Tulips and Maple The Art of Catering, demonstrates his love of cooking with whisky. On the menu: Smoked Salmon Chowder with Whisky Pearls; Roast Pork Tenderloin with Barley, Corn and Pale Ale Risotto and Scotch Whisky Sauce; and Croissant Bread Pudding with Brown Sugar Peaches and Bourbon Crème Anglaise.

BEST-EVER BREAKFASTS – $60SATURDAY, JANUARY 23 10:30 AM – 12:30 PMMake this super important meal a breeze with fantastic ideas that you can prep in advance. Chef Teri Gentes share her favourite vegan and dairy-, wheat/gluten-, corn- and soy-free recipes that are sure to win over the entire family. On the menu: Cashew Cream Dream Parfait (a great yogurt alternative); Breakfast Pizza with The Works; Best-Ever Superfoods Chia Cereal Parfait; Pumpkin Spice Breakfast Pudding; Prep Ahead Smoothies; and Power Bar Packs. Plus, one lucky registrant will go home with a copy of her cookbook.

COOKING WITH HERBAL TEAS – $60TUESDAY, JANUARY 26 6:00 – 8:00 PMChef Justin Ryan Scott of Pure Kitchen Vegetarian Food & Juice Bar specializes in holistic cooking in Italian, French, Mediterranean, international food and tea fusion. Join him for delicious and informative evening with a menu of herbal tea-infused dishes. On the menu: Chamomile Celery Coconut Soup; Tri-Colour Sprouted Quinoa, Lemongrass and Lavender Risotto with Rainbow Swiss Chard, Garbanzo Beans, Winter Squash, Sundried Tomatoes and Wild Mushrooms; and Hibiscus Panna Cotta with Vanilla Bean, Candied Ginger and Mango.

HANDS-ON BASIC KNIFE SKILLS – $145 SATURDAY, JANUARY 2 10:30 AM – 1:00 PMChef/culinary instructor Andrew Skorzewski demonstrates how to properly handle and sharpen knives and teaches basic chef knife techniques for fruits and vegetables. 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: French Onion Soup; Pesto-marinated Chicken with Caponata; and Traditional Tarte Tatin.Hands-on class


CARIBBEAN TRADITIONS – $60TUESDAY, JANUARY 5 6:00 PM – 8:00 PMIn this popular class, Chef Carlton Melbourne has the cure for the winter blues with his signature Island Spiced spice blends and a lifetime of Caribbean cooking experience. On the menu: Caribbean Fish Soup; Curried Goat served with Rice and Peas; and Tropical Rum Cake and Rum Sauce.

HANDS-ON ADVANCED KNIFE SKILLS – $160SATURDAY, JANUARY 30 10:30 AM – 1:00 PMIn this follow up to the Basic Knife Skills class, Chef/culinary instructor Andrew Skorzewski demonstrates sharpening techniques as well as proper knife handling technique for butchering, including instruction on fileting fish and deboning chicken. 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: Marinated Trout with a Composed Salad and Dill Cream; Pan-Seared Chicken Breast with Garlic Olive Oil-mashed Potatoes and Grape-Tomato Confit; and Chocolate Chili Terrine with Grilled, Aged Rum-soaked Pineapple.Hands-on class


COOK LIKE A CHEF – $60TUESDAY, FEBRUARY 2 6:00 – 8:00 PMLimeleaf Catering’s Chef/owner Jamie Fine is known for her focus on beautiful presentation and delicious ingredients. Learn some of her tips and tricks while enjoying a sampling of her favourite dishes. On the menu: Tuna Tartare in a Wonton Cone topped with Quail Egg; Braised Leg of Lamb with Honey Seared Carrots and Frites; and Sticky Toffee Pudding.

DELICIOUSLY DECADENT – $60TUESDAY, FEBRUARY 9 6:00 – 8:00 PMLapointe’s Seafood Grill Chef/owner Jeff Parlardg demonstrates his techniques for preparing spectacular and delicious seafood. On the menu: Pan-Seared Sea Scallops with Sweet Potato Mash, Roasted Red Pepper Drizzle and Honey; Pan-Roasted Salmon with Lobster Mornay; and White Chocolate Bailey’s Crème Brûlée.

THE SPICY LIFE – $60TUESDAY, FEBRUARY 16 6:00 – 8:00 PMLearn about the traditions and techniques of delicious Caribbean cuisine from Chef Carlton Melbourne, owner of Island Spiced, while enjoying a sampling of classic island dishes. On the menu: Pepper Shrimp in Mango Sauce; Jerk Pork Ribs; and Coconut Crème Caramel.

MEXICAN TRADITIONAL – $60SATURDAY, FEBRUARY 20 10:30 AM – 12:30 PMChef Laura Clarke Giberson walks you through creative and delicious ideas to change up your party menus. Great for brunch, lunch, dinner or cocktail parties, Chef Laura’s version of traditional Mexican dishes are showstoppers! On the menu: Chiles Poblano Rellenos (poblano peppers stuffed with spiced beef); Taquitos de Pollo (corn tortillas with pulled chicken, salsa verde and crème fraîche); Sopas (corn tarts with refried beans and queso fresco); Pastel Asteca (Mexican-style lasagna); and Caramelized Cream Cheese Flan.

THE ALBION ROOMS SAMPLER – $60 TUESDAY, FEBRUARY 23 6:00 – 8:00 PMChef Stephen La Salle of The Albion Rooms has garnered a lot of notice for his attention to detail and amazing flavour combinations. Enjoy and exquisite sampling of some of Chef La Salle’s best dishes. On the menu: Chorizo Scotch Egg with Oregano Chimichurri; Crispy Arctic Char with Farro, Beets and Beet-Chèvre; and Apple Galette with Aged Cheddar Cream Cheese and Cider-poached Apples. Plus, one lucky registrant will receive a $50 gift certificate for The Albion Rooms.Featured chef

DAN’S THE MAN – $60SATURDAY, FEBRUARY 27 10:30 AM – 12:30 PMAfter a successful run at Westboro’s Petit Bill’s, Chef Dan Carkner is now wowing our country’s leaders Parliament Hill. Always a crowd favourite, Chef Dan shares his wealth of experience and enthusiasm in this presentation-focused class. On the menu: Green Pea Soup served with Parmesan Crisp and Crab Salad; Beer-braised Chicken; White Bean and Bacon Ragout with Toasted Rosemary Crumb; and Dark Roast Brownie with Whipped Ganache and Raspberry-Port Reduction.

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What would people be surprised to find in your kitchen?

Cattail hearts, spruce trips and other foraged edibles.

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

Assuming my staff has made it out safely, my recipes, my knives and a bottle of wine because, given the circumstances, it’s probably been a rough day.

Favourite guilty pleasure?

Buffalo wing sauce. Not solely for wings, great on crispy fried rabbit livers too.

What is your motto?

Cooking is comprised of three things: art, technique and most importantly love.

What do you value most in a cook?

A strong technical understanding of food and how food behaves, a passion for flavours and their combinations and a strong passion for hospitality.

You need on a desert island?

Ontario craft beer.

meet him......LCBO NEPEAN CROSSROADS JANUARY 23

LCBO RIDEAU STREET FEBRUARY 23

2019

Chef Stephen La Salle

f.y.i.NEXT LEVEL SOUTHERN COMFORT – $60TUESDAY, MARCH 1 6:00 – 8:00 PMChef Neil MacFarlane of Joey Lansdowne is practiced in the art of pleasing discerning palates. Learn what Chef MacFarlane does to take traditional southern dishes to the next level. On the menu: Lobster Mac ’n’ Cheese with Bacon and Light Bread Crumbs; Oven-Fried Southern Chicken with Sweet Honey Bourbon Sauce, ’Slaw and Red Beans; and Classic Sweet Potato Pie.

MAKING WAVES – $60TUESDAY, MARCH 8 6:00 – 8:00 PMChef Jeff Parlardg, owner of Lapointe’s Seafood Grill, shares his passion for excellent seafood in this class of crowd-pleasers. On the menu: Spanish Basque Stew with Crisp Garlic Baguette topped with Shrimp; Asparagus-stuffed Trout with Lobster Rosé; and Strawberry Grand Marnier Cheesecake Timbale.

FEEDING FRIENDS – $60TUESDAY, MARCH 15 6:00 – 8:00 PMLimeleaf Catering Chef/owner Jamie Fine has built a solid reputation for delivering excellent quality, delicious food for some Ottawa’s most discerning clients. Enjoy a sampling of her dinner favourites. On the menu: Eggplant Caprese with Infused Oils; Honey Butter Pork Tenderloin with Garlic Mushroom Ragout and Crispy Asparagus; and Honey Comb and Meringue.

VEGAN TACO THRILLER – $60TUESDAY, MARCH 22 6:00 – 8:00 PMWellness coach Teri Gentes knows a few things about delivering delicious food that makes you feel great. In this vegan, and dairy-, soy- and gluten-free class, Teri will wow you with a spicy vegan meat that’s super easy to make. Paired with faves like homemade guacamole, salsa, spicy black beans and raw veggie shells, this is guaranteed to elevate your traditional taco experience to impressive levels. And to accompany the tacos, Teri’s Spanish sangria with brandy and Cointreau-infused fresh fruits and a secret ingredient that makes this recipe a keeper.

UPSCALE DINNER AT HOME – $60TUESDAY, MARCH 29 6:00 – 8:00 PMGet the tips and tricks of the pros from Joey Lansdowne Chef Neil MacFarlane as he prepares a selection of do-at-home crowd-pleasers that raise the bar for home dining. On the menu: Vegetarian Terrine with Roasted Garlic Spread in Truffle Oil, Homemade Pickled Vegetables and Toasted Crostini; Pan-Seared Halibut with Garlic Seasonal Vegetables and Sweet Nori Paste topped with Light Citrus Salad; and Green Tea Crème Brulée.

HANDS-ON PREMIUM KNIFE SKILLS – $260SATURDAY, MARCH 19 10:30 AM – 1:00 PMIn the third installment of the knife skills series, Chef/culinary instructor Andrew Skorzewski teaches students how to combine their newly acquired skills with cutting techniques using vegetables and fruit, and butchering techniques, such as filleting and deboning to delicious effect. 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: Duo of Red Snapper and Salmon in Lemon Thyme-scented Broth with Vegetable Confetti; Mushroom Manchego-stuffed Chicken Leg with Green Olive and Sage Salsa Verde and Roasted New Potatoes; and “Rubik’s Cube” of Seasonal Fruit, Vanilla Bean Sauce and Honey Candied Almonds.Hands-on class


Spotlight

Stephen La Salle The Albion Rooms

Ottawa native Chef Stephen La Salle loves his city and loves to show it off. As Chef of The Albion Rooms at the Novotel Ottawa Hotel, La Salle not only gets to showcase the bounty of this region to visitors of Ottawa but to flocks of locals as well.

The cooking spark came to La Salle from a summer job in the Byward Market and after working with embassy chefs, La Salle enrolled in Algonquin College’s Culinary Management program. From there he’s worked at restaurants such as Whalesbone and ARC Lounge at ARC The Hotel before landing at Novotel Ottawa as the opening chef of The Albion Rooms.

La Salle’s food is British-influenced regional cuisine and he draws from Upper Canadian history and the Albion’s history as an inn and tavern to provide a democratic menu for all tastes and experiences. Working with the best regional offerings, La Salle creates memorable experiences for locals and visitors alike from simple, quality ingredients and creative flavour combinations.

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Life Style Learn something new about whisky

in a special class that looks at its rich heritage and exciting future.

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

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

let’s keep in touch!

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

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

JOHNNIE WALKER JOURNEY OF WHISKY – $75MONDAY, MARCH 21 7:00 – 8:30 PMCome and taste the complete range of finely crafted Johnnie Walker blended whiskies. John Walker pioneered whisky blending 194 years ago in Scotland – an art-form and craft that the distillery continues to refine and perfect each and every day. The class will be led by Reserve Brand Ambassador Simon Hooper, who will guide consumers through the history of the Johnnie Walker family during this enhanced tasting.

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Égayez vos mois d’hiver en participant à l’une de nos nombreuses activités divertissantes et instructives. Nos cours d’art culinaire par exemple vous feront apprécier les plaisirs de l’hiver, qui passent souvent par le partage de mets réconfortants et de desserts chaleureux. Vous découvrirez aussi les dernières tendances (et vos classiques favoris) en matière de vin, de bière et de spiritueux. Réservez vos places dès maintenant, surtout si vous souhaitez participer à une de nos dégustations de whiskys toujours très courues. Cette année, préparez-vous à adorer l’hiver!

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

Le goût de la découverte

Les activités éducatives de la LCBO

Gardez le contact!

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

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

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

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Obtenez des milles AIR MILESmd

Obtenez 1 mille pour chaque tranche de 30 $ d’achats sur une base cumulative mensuelle à la LCBO.*

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

LA LCBO DE LA RUE RIDEAU

UNE INTRODUCTION AU MONDE DU VINLES LUNDIS 4, 11, 18 ET 25 JANVIER DE 18 H 30 À 20 H 30

LES VINS DU VIEUX CONTINENTLES LUNDIS 22 ET 29 FÉVRIER, 7 ET 14 MARS DE 18 H 30 À 20 H 30

DÉGUSTATION SPÉCIALE DE VINS HAUT DE GAMME! LA CRÈME DE LA CRÈME – 75 $LE 1ER FÉVRIER DE 19 H À 20 H 30Cette dégustation très spéciale met à l’honneur des classiques qui n’ont pas été présentés auparavant dans nos dégustations de vins haut de gamme. Elle propose un assortiment des meilleurs vins de certains des meilleurs producteurs au monde. Un grand classique et une occasion à ne pas manquer de découvrir les plaisirs du vin haut de gamme. Ces vins feront d’excellents cadeaux pour les Fêtes!

BULLES – 50 $LE LUNDI 22 FÉVRIER DE 19 H À 20 H 30Du prosecco au cava et du crémant au champagne, une exploration de l’univers des vins mousseux. Notre devise pour les accords vin-mets : « dans le doute, prends un mousseux! » Découvrez avec nous les différences régionales qui distinguent certains des meilleurs exemples de vins mousseux.Un segment du cours sera consacré aux accords avec les mets.

etoù quand?

Cours sur les vins

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

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LCBO Special EventsDept. 90343 Freeland StreetToronto, ONM5E 1L7

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

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

LCBO NEPEAN CROSSROADS NEPEAN

543 West Hunt Club Road Nepean, ON K2G 5W5

Tel. 613-224-4333

LCBO RIDEAU STREET OTTAWA

275 Rideau Street Ottawa, ON K1N 5Y3

Tel. 613-789-5226

LCBO NEPEAN CROSSROADS NEPEAN

543 West Hunt Club Road Nepean, ON K2G 5W5

Tél. 613-224-4333

LCBO DE LA RUE RIDEAU OTTAWA

275, rue Rideau Ottawa, ON K1N 5Y3

Tél. 613-789-5226

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