LCBO’s Guide to Hands-on Learning goût · The LCBO’s Wine Appreciation series dispels the myth with a fun approach to the constantly evolving world ... (even for tricky dishes

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

AUTUMN 2014Eastern Area

AUTOMNE 2014Région de l’Est

Le goût de la découverte

Les activités éducatives de la LCBO

Taste Experıence

LCBO’s Guide to Hands-on Learning

Autumn

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As summer days come to an end, our new Taste & Experience guide embraces all the sensory glories of autumn. Discover wines the colour of beautifully burnished leaves, sip a Single Malt that delights with aromas of smoke and honey and learn how to prepare holiday cocktails and meals that taste like home. Don’t miss all we have to offer this fall – register now to welcome this spectacular season in style.

Wine Appreciation 3

Tutored Tastings LCBO NEPEAN CROSSROADS 6

LCBO RIDEAU STREET 8

Cooking ClassesLCBO NEPEAN CROSSROADS 12

LCBO RIDEAU STREET 17

Life & Style EventsLCBO RIDEAU STREET 22

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

Taste ExperıenceClasses are a click away!

Our exclusive Taste & Experience events will soon be available for online registration. Stay tuned…

LCBO’s Guide to Hands-on Learning

Wine Appreciation

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

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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) – $30

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.

An Introduction to Wine AppreciationLCBO NEPEAN CROSSROADSTHURSDAYS, SEPTEMBER 4, 11, 18, 25 6:30 – 8:30 PM

LCBO RIDEAU STREETTHURSDAYS, SEPTEMBER 11, 18, 25 & OCTOBER 2 6:30 – 8:30 PM

Wines of the New WorldLCBO NEPEAN CROSSROADSTHURSDAYS, OCTOBER 2, 9, 16, 23 6:30 – 8:30 PM

LCBO RIDEAU STREETTHURSDAYS, OCTOBER 9, 16, 23, 30 6:30 – 8:30 PM

Wines of the Old WorldLCBO NEPEAN CROSSROADSTHURSDAYS, NOVEMBER 6, 13, 20, 27 6:30 – 8:30 PM

LCBO RIDEAU STREETTHURSDAYS, NOVEMBER 6, 13, 20, 27 6:30 – 8:30 PM

&when where

LCBO NEPEAN CROSSROADS

UNEXPECTED WINES – $40 TUESDAY, SEPTEMBER 2 7:00 – 8:00 PMMost of us are well acquainted with Chardonnay, Merlot and Sauvignon Blanc. But a worthy aspect of any wine education is looking further and exploring varieties that are out of the limelight, such as Brachetto, Furmint and Volnay. An expert Product Consultant will guide you through these hidden gems in this not-to-be-missed class.

FOUR-WEEK WINE & CHEESE TOUR – $130*(Individual Classes $40)

Includes a food-matching segment * All four classes must be booked atthe same time to receive the special discounted price of $130.

MONDAY, SEPTEMBER 8 (ITALY)

MONDAY, SEPTEMBER 15 (FRANCE)

MONDAY, SEPTEMBER 22 (ONTARIO)

MONDAY, SEPTEMBER 29 (REST OF WORLD)

6:30 – 8:00 PM

Savour inspired wine and cheese pairings from Ontario, Italy, France and all over the world as an expert Product Consultant reveals the strategies for flawless pairings.

OLD WORLD RIESLING GROUNDBREAKERS – $40TUESDAY, SEPTEMBER 9 7:00 – 8:00 PMIn the Old World, Riesling is treasured by German winemakers and drinkers as their noblest variety. Just over the border, in France’s Alsace region, Riesling is also considered one of the noblest of vines. The warmer, drier and sunny Alsatian climate makes distinctively different Riesling than in Germany. Try a variety of Old World Rieslings, and discover why they’re one of the most versatile wines for today’s cuisine.

CAUSE AND EFFECT – $45

* Perfect PairingsTUESDAY, SEPTEMBER 16 7:00 – 8:30 PMAn expert Product Consultant reveals the key factors to matching wine to menus, and discusses how wine combinations affect the flavours of artisanal cheeses and cured meats. Register now as this class fills up quickly. Includes a food-matching segment.

SENSING WHITE SPIRITS – $40TUESDAY, SEPTEMBER 23 7:00 – 8:00 PMExperience white spirits in an exciting new way! An expert Product Consultant challenges and tests your knowledge (and palate) in this blind tasting, which focuses on classics, such as Gin, Vodka, Tequila and Rum, along with a few twists like Sake and Cachaça.

PREMIUM SINGLE MALT SCOTCH – $60TUESDAY, SEPTEMBER 30 7:00 – 8:30 PMHere’s a unique opportunity to sample some of Scotland’s rarest and finest Malts. Enjoy an educational tasting of premium Single Malt and experiment with intriguing food pairings. Register now as this class sells out quickly.

Includes a food-matching segment

BEER AND CHEESE FROM AROUND THE WORLD – $45MONDAY, OCTOBER 6 7:00 – 8:30 PMThere’s more to beer than you might think. Learn how it’s produced and how greatly its flavours can differ as you explore the craft of brewing and discover the wonderful diversity of beers perfect for cheese pairings.


BORDEAUX 2011: THE BEST OF THE VINTAGE – $50TUESDAY, OCTOBER 7 7:00 – 8:30 PM

“A lot of good winemaking has produced excellent wines throughout Bordeaux.” So says renowned wine critic Robert Parker Jr. of the region’s 2011 vintage, which successfully produced a collection of enjoyable, typically Bordeaux wines despite the year’s challenging conditions. Don’t miss this opportunity to sample a selection of this legendary region’s top wines, crafted by some of the world’s finest producers.


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Tutored Tastings

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

Perfect Pairings

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

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

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LCBO RIDEAU STREET

CONSULTANT’S CHOICE – $35TUESDAY, OCTOBER 14 7:00 – 8:00 PMEveryone has a preferred beverage, from a full-bodied Aussie Shiraz and classic Bordeaux to a Port from Portugal or a Sherry from Spain. An expert Product Consultant will reveal his six favourite wines for a dinner party, including pre- and post-dinner sips and flawless wine and food pairings.

WHISKY! – $60TUESDAY, OCTOBER 21 7:00 – 8:30 PMWe can’t help but keep talking about this iconic spirit! We’re increasingly engaged with Whiskies from both traditional and new origins. From Bourbon and blends to Single Malts and Canadian classics, this class will highlight the diverse range of Whisky products available.

Includes a food-matching segment.

CREEPY COCKTAILS – $40TUESDAY, OCTOBER 28 7:00 – 8:00 PMHosting a Halloween party and want more than the classic eyeball punch? An expert Product Consultant will take you on a ghoulish adventure with drinks such as Itsy Bitsy, Witches’ Brew, Spider Kiss and Daiquiri Noir. Your Halloween soirée has just been taken to a whole new level!

FANTASY WINES: A PREMIUM EVENING – $45

* Perfect PairingsTUESDAY, NOVEMBER 4 7:00 – 8:00 PMBack by popular demand: a fabulous tasting of rare and premium wines from around the world. Don’t miss this extraordinary opportunity to taste some of the world’s most coveted wines. See why aged cheese, cured meat and dark chocolate work best with these Rhône, Tuscan and Spanish wines. Register early – this class sells out quickly!

PORTS OF CALL – $45MONDAY, NOVEMBER 10 7:00 – 8:30 PMPort has been popular for centuries; its rich flavours frequently enjoyed with cheese, chocolate or cigars. Discover this British-Portuguese specialty’s long history, wide range of flavours and exceptionally delicious styles of ruby, tawny and vintage port before you pick a favourite.


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REMARKABLE REDS – $40 TUESDAY, NOVEMBER 11 7:00 – 8:00 PMSample some of the biggest and boldest red wines – Shiraz/Syrah, Barolo, Grenache, Cabernet Sauvignon, Malbec and Carmenère – at a premium tasting that promises to be both memorable and informative. This is a must for lovers of full-bodied reds.

WINE AND CHOCOLATE – $40MONDAY, NOVEMBER 17 7:00 – 8:00 PMExplore a sweet and decadent pairing of red, white, dessert, fortified and ice wines with delicious chocolates ranging from dark and sweet to salty and spicy. This is quite possibly the best food-pairing just in time for the holidays!


SCOTCH ROCKS! – $75TUESDAY, NOVEMBER 18 7:00 – 8:30 PMHere’s a unique opportunity to sample some of Scotland’s rarest and finest Malts. Enjoy an educational tasting of premium Single Malt and experiment with intriguing food pairings. Register now as this class sells out quickly.


AN EVENING OF COGNAC – $50WEDNESDAY, SEPTEMBER 3 7:00 – 8:30 PMCognac is an eau de vie distilled from wine produced in the Cognac region of France. Within Cognac, there are sub-regions that produce cognacs of different styles and quality levels. Come and taste the differences for yourself.

ENTERTAINING WITH BEER AND CHEESE – $45MONDAY, SEPTEMBER 8 7:00 – 8:30 PMWe’ve all heard of the famous wine and cheese party but frankly the rich fats of some cheese can mask the taste of wine. Enter beer. With its cleansing bubbles and refreshing bitterness, beer can cut through the richness of cheese, while the vast array of beer flavours can match almost any cheese out there. Don’t miss this chance to discover a new way to serve cheese.

SINGLE MALTS: THE HIGHLANDS VS. LOWLANDS – $ 50WEDNESDAY, SEPTEMBER 10 7:00 – 8:30 PMThough it’s not set in the Highlands, which are considered the heartland of Scotland’s Whisky production, the tiny Islay district still produces some of Scotland’s most distinctive Whiskies. Join us as we savour them. Register early – our Scotch classes sell out quickly.

VIVA ESPAÑA – $40WEDNESDAY, SEPTEMBER 24 7:00 – 8:00 PMSpain produces many exciting wines based on both indigenous and international grape varieties. From sparkling Cavas in the north to the reds of Rioja and Ribero del Duero, taste the outstanding and value- priced wines currently available from both the new and established regions of Spain.

TOUR DE FRANCE: FRANCE’S WINE REGIONS MINI-SERIES – $80 WEDNESDAYS, OCTOBER 1 & 8 7:00 – 8:00 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. Register now, as this series is in demand.

CHAMPAGNE, CHEESE AND CHARCUTERIE – $50

* Perfect PairingsMONDAY, NOVEMBER 24 7:00 – 8:00 PMJoin us as we pair party food with sparkling wines. See why salty prosciutto and aged cheeses are great matches for bubbles during this unique opportunity to taste and assess a variety of sparkling wines from Cava and Crémant to Champagne. Just in time for New Year’s Eve!

FESTIVE WINTER WARMERS – $40TUESDAY, NOVEMBER 25 7:00 – 8:00 PMHot ciders, spicy mulled wine, specialty coffees… These are just some of the most popular warm drinks for savouring on a cold night with friends and family during holiday celebrations. An expert Product Consultant will show how to create these exciting blends and more.


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TEQUILA – $40

* Perfect PairingsWEDNESDAY, NOVEMBER 5 7:00 – 8:30 PMTequila is Mexico’s signature drink, made from the fermented and distilled sap of the blue agave plant. As premium quality 100% Agave Tequilas continue to increase in popularity, we explore the world of Tequila while pairing it with traditional food matches.

FOUR-WEEK MEAT, CHEESE AND WINE TOUR – $130 MONDAYS, OCTOBER 20, 27 & NOVEMBER 3, 10 7:00 – 8:30 PMThink outside the wine and cheese box. Discover a range of fine wines which will be paired with a selection of cheeses and meats from their region of origin. Each week we will focus on a different wine-producing region and strategies for flawless pairings.

BORDEAUX 2011: THE BEST OF THE VINTAGE – $50MONDAY, NOVEMBER 17 7:00 – 8:30 PM

“A lot of good winemaking has produced excellent wines throughout Bordeaux.” So says renowned wine critic Robert Parker Jr. of the region’s 2011 vintage, which successfully produced a collection of enjoyable, typically Bordeaux wines despite the year’s challenging conditions. Don’t miss this opportunity to sample a selection of this legendary region’s top wines, crafted by some of the world’s finest producers.Includes a food-matching segment.

FOR THE LOVE OF PORT – $40

* Perfect PairingsMONDAY, NOVEMBER 24 7:00 – 8:30 PMPort has been popular for centuries; its rich flavours frequently enjoyed with cheese, chocolate or cigars. Discover this British-Portuguese specialty’s long history, wide range of flavours and exceptionally delicious styles of ruby, tawny and vintage port before you pick a favourite.Includes a food-matching segment.

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OKTOBERFEST: BAVARIAN BREWS – $25WEDNESDAY, OCTOBER 15 7:00 – 8:00 PMFounded in Munich in 1810, Oktoberfest is now the world’s most recognized Bavarian beer festival, with autumn being considered the perfect time to celebrate the gift of beer. Experience the Oktoberfest mood during this flavourful guided sampling of some of our best Bavarian brews.

TO AGE OR NOT TO AGE – $50WEDNESDAY, OCTOBER 22 7:00 – 8:30 PMFor those just starting their wine collection, find out everything you need to know about cellaring wines, plus valuable tips on selecting and maintaining a balanced wine cellar. Don’t miss this extraordinary opportunity to learn and taste some of the world’s most coveted wines

LCBO RIDEAU STREET


BUILDING ON FLAVOUR – $60WEDNESDAY, SEPTEMBER 3 6:00 – 8:00 PM Chef Tim Barton, co-owner of 327 Winebar, has a wealth of experience at some of the country’s most well-respected hotels and restaurants. He uses that to prepare a range of dishes using dynamic flavour combinations. On the menu: Hoisin Duck Vermicelli Rice Rolls; Maple Chili Cumin-marinated Flank Steak with Seared Wood Mushrooms and Garlic-toasted Artisanal Bread; and Profiteroles in a variety of fun flavours.

FABULOUS FUSION – $60SATURDAY, SEPTEMBER 6 10:30 AM – 12:30 PMChef Joe Juarez of El Camino combines ingredients and techniques from all over the world to produce his special brand of delicious fusion cuisine. On the menu: Crispy Skin Duck Legs with Apricot, Pasilla Chile and Wild Honey Sauce; Oaxaca Cheese and Herb-filled Zucchini Flowers with Maple Chipotle Dipping Sauce; and Sumac-rubbed Albacore Tuna Taco with Wasabi Aioli, Pickled Ginger and Crispy Asian Slaw. Plus, one lucky registrant will go home with an El Camino gift certificate. Featured chef

BACK EAST PARTY PLEASERS – $60WEDNESDAY, SEPTEMBER 10 6:00 – 8:00 PM Chef Glen “Skip” Sansome of Petit Bill’s Bistro cooks up some of his childhood favourites in new and imaginative ways that embrace Maritime attitude and ingredients. On the menu: Salt Cod and Lobster Croquettes with East Coast Remoulade; Atlantic Salmon stuffed with Spinach and Goat’s Cheese, wrapped in Prosciutto, topped with Orange-scented Hollandaise and served with Sweet Potato Vegetable Hash; and Peanut Butter and Partridgeberry Jam Crème Brûlée.

BASIC KNIFE SKILLS – $145SATURDAY, SEPTEMBER 13 10:30 AM – 1:00 PM Chef and culinary instructor Andrew Skorzewski teaches safe and efficient techniques for slicing, dicing and chopping fruits and vegetables with a range of recipes perfect for your new knife 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’s Gourmet Series. On the menu: Warm New Potato Salad with Double-smoked Bacon and Grainy Mustard Vinaigrette; Chicken Mango Salad with Jicama and Roasted Jalapeño Lime Dressing; and Seasonal Fruit Salad with a Chiffonade of Mint and Citrus Jelly.Hands-on class

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

DEDICATED TO DELICIOUS – $60WEDNESDAY, SEPTEMBER 17 6:00 – 8:00 PMChef and caterer Justin Ryan Scott of Kudoscuisine believes in delivering consistently healthy and delicious food. Tonight, he’ll prepare his favourites. On the menu: Arugula Frisée Salad with Chipotle Goat’s Cheese, Pears, Walnuts, Calabrese Eggplant and Balsamic Vinaigrette; Risotto Antica with Organic Chicken, Asparagus, Heirloom Tomatoes, Saffron, Scallions and Parmesan Crisps; and Chocolate Avocado Mousse with Macerated Cognac Berries and Almonds.

CAPTIVATING COMTEMPORARY CUISINE – $60WEDNESDAY, SEPTEMBER 24 6:00 – 8:00 PMSidedoor Contemporary Kitchen’s Executive Chef Jonathan Korecki, the 2nd place finalist in the 2014 Ottawa Gold Medal Plates, has a knack for squeezing maximum flavour out of his ingredients. On the menu: Korean-Style Fried Cauliflower Taco (KFC!) with Celery; Coconut-poached Halibut with Green Mango Chili; and Passion Fruit Custard with Dark Chocolate.

DEEP-SEA FLAVOUR – $60SATURDAY, SEPTEMBER 27 10:30 AM – 12:30 PMChef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, has spent his career developing new and interesting seafood dishes, which have made his two Ottawa restaurants top picks for seafood lovers. On the menu: Lobster Thermidor with Shrimps and Scallops in Brandy Heavy Cream; Seared Tuna Sashimi with Wasabi and Caramelized Red Onions; and Chocolate Cherry Cheesecake Timbale.

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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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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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BACK TO THE ROOTS – $60SATURDAY, NOVEMBER 8 10:30 AM – 12:30 PMChef Jean Marc Baqué of Cuisinestories.com trained in France under some of the best chefs and is dedicated to delivering five-star cuisine to the dinner table. On the menu: Parsnip Cream with Granny Smith Apple and Celeriac Relish; Bison Steak with Grainy Mustard Sauce and Braised Salsify; and Mini Carrot Cakes with Carrot Confit and Orange Curd.

SAVOUR AUTUMN – $60WEDNESDAY, NOVEMBER 12 6:00 – 8:00 PMChef and caterer Justin Ryan Scott of Kudoscuisine is known for producing consistently healthy gourmet cuisine. On the menu: Roasted Butternut Squash Chai Soup with Coconut, Maple and Oatmeal Praline; Snow Crab Curry with Mango, Sweet Potato, Heirloom Peppers, Pistachios and Basmati Rice Cooked in Darjeeling Tea; and Tropical Flambé with Spiced Papaya, Pineapple, Bananas and Cashews in Vanilla Rum Sauce.

CARIBBEAN DELIGHT – $60WEDNESDAY, OCTOBER 1 6:00 – 8:00 PMChef Carlton Melbourne, owner of Island Spice Inc., pours his love of the islands and his creativity into every dish he designs. On the menu: Tropical Salad of Avocado , Almonds, Jerk Chicken and Mango Tequila Salsa; Pork Tenderloin with Orange Chili Glaze and Baby Potatoes; and Banana Coconut Cheesecake with Rum Cream.

AUTUMN INDOOR GRILLERY – $60SATURDAY, OCTOBER 4 10:30 AM – 12:30 PMChef Laura Clarke Giberson loves summer and barbecues, but won’t let the falling leaves dampen her enthusiasm for delicious grilled meals. On the menu: Roasted Garlic Crostini; Garlic Prawn Salad; East-meets-West Grilled Tenderloin; “Rossberger” Potatoes and Grilled Vegetables; and Fresh Fruit Pavlova.

UNSUNG HEROES – $60WEDNESDAY, OCTOBER 8 6:00 – 8:00 PMChef Skorzewski demonstrates how to get the most from humble ingredients in this class dedicated to the unsung heroes of the kitchen. On the menu: Oxtail Soup with Parsnips, Celeriac and Wild Mushrooms; Grilled Chimichurri-marinated Hangar Steak with Warm Spiced Potato Salad and Wilted Greens; and Apple and Quince Tarte Tatin.

ADVANCED KNIFE SKILLS – $160SATURDAY, OCTOBER 11 10:30 AM – 1:00 PMIn this follow up to the Basic Knife Skills class, Chef and culinary instructor Andrew Skorzewski demonstrates sharpening techniques, as well as proper knife handling for butchering, filleting fish and deboning a chicken breast. Plus, each registrant in this class 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 Chilli Terrine with Aged Rum-soaked Pineapple.Hands-on class


THE ART OF SEAFOOD – $60WEDNESDAY, OCTOBER 15 6:00 – 8:00 PMChef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, offers his tips and tricks on preparing consistently delicious seafood. On the menu: Smoked Trout and Egg Tart with Scallions and Red Peppers; Escargots with Mushrooms, Prosciutto and Heavy Cream on Garlic French Stick; and Bacon-wrapped Pink Sea Scallops with Worcestershire Garlic Glaze on Shredded Greens.

PREMIUM PASTA PRIMER – $60WEDNESDAY, OCTOBER 22 6:00 – 8:00 PMThe Pasta Ladies Paula and Victoria, owners and driving forces behind Pasta Tavola in Prince Edward and Hastings County, bring their Nona’s recipes and techniques to Ottawa for an exciting evening of pasta delights. On the menu: Crispy Fried Ravioli Bites and Dipping Sauces; Pasta Tavola Caesar (romaine lettuce and Haanover View Farms’ Smoked Eco-Pork Bacon) with Spaghetti Frites; Marinated Sausage, Rapini and Shiitake Cannelloni with Artisanal, Wine-infused Sausages and Prince Edward County Mushrooms; and Torta Ricciolina (Northern Italian sweet pasta tart with almonds, cocoa and candied fruit).

NO GUTS, NO GLORY – $60SATURDAY, OCTOBER 25 10:30 AM – 12:30 PMChef Andrew Skorzewski delves into the increasingly popular world of offal cookery with a delicious menu of underused proteins. On the menu: Sweetbreads with Brown Butter, Capers, Lemon and Butter Croutons; Calf’s Liver with Onions Caramelized in Cassis Vinegar and Homemade Bacon; and Chocolate Hazelnut Torte with Frangelico Sauce.

PETIT BILL’S GOURMET COMFORT – $60WEDNESDAY, OCTOBER 29 6:00 – 8:00 PMWith coast-to-coast high-end cuisine experience, Sous-Chef Dan Carkner of Petit Bill’s Bistro takes comfort food up a notch with delicious variations on fan favourites. On the menu: Sautéed Gnocchi with Crisp Prosciutto and Sage; Gremolata-crusted Arctic Char with Goat’s Cheese Polenta; and Lemon Meringue Baked Alaska (white chocolate and hazelnut cookie with Limoncello gelato and caramelized meringue).

TURN UP THE HEAT – $60SATURDAY, NOVEMBER 1 10:30 AM – 12:30 PMWorking in one of Ottawa’s hottest kitchens, Chef Joe Juarez of El Camino masterfully combines ingredients and fusion techniques with delicious results. On the menu: Ancho Spice-rubbed Mariposa Duck Breast with Maple Berry and Pasilla Chile Chutney; White Navy Bean Cassoulet with Root Vegetables and Double-Smoked Bacon Lardons; and Gambas Bravas (smoky shrimp). Plus, one lucky registrant will go home with an El Camino gift certificate. Featured chef

CHEF’S WORLD TOUR II – $60WEDNESDAY, NOVEMBER 5 6:00 – 8:00 PMIn this follow up to his popular Chef’s World Tour I class, Chef and instructor Andrew Skorzewski shares some of his favourite international-influenced dishes. On the menu: Broiled Miso-marinated Tuna with Jicama and Avocado Salsa; Tea-smoked Pork Tenderloin with Black Plum Preserves and Ginger-scented Wilted Asian Greens; and Apple and Black Cardamom Ice Cream with Almond Crisps.



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TREE MEETS SEA – $60SATURDAY, NOVEMBER 15 10:30 AM – 12:30 PMChef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, loves the ancient tradition of combining the food of the land with the food from the sea. On the menu: Teriyaki-glazed Atlantic Salmon with Orange and Grape Salsa; Pan-roasted Orange and Strawberry Salad with Grilled Calamari; and Pesto-infused Linguini with Seared Tuna and Caramelized Bermuda Onions.

LOBSTERMANIA – $60WEDNESDAY, NOVEMBER 19 6:00 – 8:00 PMChef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, offers up a tribute to East Coast lobster tradition with a collection of his favourite dishes. On the menu: Authentic East Coast Lobster Roll; Nova Scotia Lobster Chowder; and Lobster Turnover with White Chocolate Lime Beurre Blanc.


FINE COMFORT FOOD – $60WEDNESDAY, NOVEMBER 26 6:00 – 8:00 PMChef Carlton Melbourne of Island Spiced Inc. captures the warm tropical breezes and fragrant spices of the Caribbean with his authentic spice mixes and quality dishes. On the menu: Roasted Pepper Coconut Bisque with Corn Crisps; Guinness-braised Beef Sirloin and Fingerling Potatoes; and Apple Spice Bread Pudding with Brandy Sauce.

HOORAY FOR CANAPÉS – $60SATURDAY, NOVEMBER 29 10:30 AM – 12:30 PMJust in time for the holiday entertaining season, Chef and instructor Phil Wood presents the ins and outs of making delicious canapés. On the menu: Grilled Beef Tenderloin Crostini with Roasted Garlic Aioli; Mango Lobster Salad Shooters; Mustard Ginger Shrimp Canapés; Truffle-scented Deviled Eggs and Caviar; and Pulled Pork and Asian Slaw Bites.

BAKED HOLIDAY CHEER – $60SATURDAY, NOVEMBER 29 4:00 – 6:00 PMFreelance Chef Kelsey Warnock takes the stress out of holiday baking with beautifully crafted, delicious baked goods that deliver impressive results with a minimum of fuss. On the menu: Walnut- and Maple-topped Baked Brie with Cranberry Compote; Gingerbread Eggnog Bread Pudding; Cookie Dough Truffles; Pecan Tarts; and Peppermint Shortbread Cookies.

PREMIUM KNIFE SKILLS – $260SATURDAY, NOVEMBER 22 10:30 AM – 1:00 PMIn the third installment of the knife skills series, Chef and instructor Andrew Skorzewski will show you how to use your new knife skills to create these outstanding dishes. Plus, each registrant in this class 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 and 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


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SAVOUR AUTUMN – $60SATURDAY, OCTOBER 25 10:30 AM – 12:30 PMChef and caterer Justin Ryan Scott of Kudoscuisine is known for producing consistently healthy gourmet cuisine. On the menu: Roasted Butternut Squash Chai Soup with Coconut, Maple and Oatmeal Praline; Snow Crab Curry with Mango, Sweet Potato, Heirloom Peppers, Pistachios and Basmati Rice Cooked in Darjeeling Tea; and Tropical Flambé with Spiced Papaya, Pineapple, Bananas and Cashews in Vanilla Rum Sauce.

CARIBBEAN VACATION – $60TUESDAY, OCTOBER 28 6:00 – 8:00 PMChef Carlton Melbourne of Island Spiced Inc. uses his two decades of international cooking experience to deliver an evening of exceptional surf and turf that showcases the flavours and techniques of the Caribbean. On the menu: Coconut Shrimp with Mango Pepper Sauce; Island-Style Pepper Steak with Sweet Potato Mash; and Tropical Trifle Layered with Baileys Irish Cream and Summer Berries.

THE ART OF SEAFOOD – $60TUESDAY, SEPTEMBER 9 6:00 – 8:00 PMChef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, shares his tips and tricks for preparing consistently delicious seafood. On the menu: Smoked Trout and Egg Tart with Scallions and Red Peppers; Escargots with Mushrooms, Prosciutto and Heavy Cream on Garlic French Stick; and Bacon-wrapped Pink Sea Scallops with Worcestershire Garlic Glaze On Shredded Greens.

FALL FRESH – $60SATURDAY, SEPTEMBER 13 10:30 AM – 12:30 PMChef Laura Clarke Giberson explores the bounty of late summer and early fall with a delicious range of dishes that are a cinch to make. On the menu: Pasta Fresca; Tomato Gazpacho with Pickled Shrimp; Grilled Rainbow Trout with Smoked Tomato Vinaigrette; Charred Onion and Tomato Salad; and Vanilla Bean Panna Cotta with Tomato Confit.

A TASTE OF THE TROPICS – $60TUESDAY, SEPTEMBER 16 6:00 – 8:00 PMChef Carlton Melbourne of Island Spiced Inc. knows how to cater for a crowd with delicious signature spice blends that convey the joy and exuberance of the islands. On the menu: Creamy Island-Style Seafood Chowder with Chili Drizzle; Coconut Curry Chicken with Wild Rice Medley; and Mango Mousse with Ginger Crisp.

NO GUTS, NO GLORY – $60TUESDAY, SEPTEMBER 23 6:00 – 8:00 PMChef Andrew Skorzewski delves into the increasingly popular world of offal cookery with a delicious menu of underused proteins. On the menu: Sweetbreads with Brown Butter, Capers, Lemon and Butter Croutons; Calf’s Liver with Onions Caramelized in Cassis Vinegar and Homemade Bacon; and Chocolate Hazelnut Torte with Frangelico Sauce.

FESTIVE FALL – $60SATURDAY, SEPTEMBER 27 10:30 AM –12:30 PMChef Phil Wood offers up soothing flavours with a variety of internationally inspired dishes made with local ingredients. On the menu: Fall Vegetable Chicken Chileatole (hearty Mexican soup); Garlic Soya-braised Beef Ribs; and Apple Maple Phyllo Turnover with Walnut Coriander Crumble.

PETIT BILL’S GOURMET COMFORT – $60TUESDAY, SEPTEMBER 30 6:00 – 8:00 PMWith coast-to-coast high-end cuisine experience, Sous-Chef Dan Carkner of Petit Bill’s Bistro takes comfort food up a notch with delicious variations on fan favourites. On the menu: Sautéed Gnocchi with Crisp Prosciutto and Sage; Gremolata-crusted Arctic Char with Goat’s Cheese Polenta; Lemon Meringue Baked Alaska (white chocolate and hazelnut cookie with Limoncello gelato and caramelized meringue).

ADVANCED KNIFE SKILLS – $160 SATURDAY, OCTOBER 4 10:30 AM – 1:00 PMIn this follow up to the Basic Knife Skills class, Chef and culinary instructor Andrew Skorzewski demonstrates sharpening techniques, as well as proper knife handling for butchering, filleting fish and deboning a chicken breast. Plus, each registrant in this class 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 Chilli Terrine with Aged Rum-soaked Pineapple.Hands-on class


FABULOUS FUSION – $60TUESDAY, OCTOBER 7 6:00 – 8:00 PMChef Joe Juarez of El Camino combines ingredients and techniques from all over the world to produce his special brand of delicious fusion cuisine. On the menu: Crispy Skin Duck Legs with Apricot, Pasilla Chile and Wild Honey Sauce; Oaxaca Cheese and Herb-filled Zucchini Flowers with Maple Chipotle Dipping Sauce; and Sumac-rubbed Albacore Tuna Taco with Wasabi Aioli, Pickled Ginger and Crispy Asian Slaw. Plus, one lucky registrant will go home with an El Camino gift certificate. Featured chef

AT A FRENCH TABLE – $60SATURDAY, OCTOBER 11 10:30 AM – 12:30 PMFrench-trained Chef Jean Marc Baqué of Cuisinestories.com honed his craft in some of France’s most important restaurants. Now he’s wowing crowds in Ottawa with his brand of fantastic classic French food. On the menu: Pan-seared Scallop with Lemon Crumb and Cauliflower Purée; Mushroom Risotto with Arugula and Hazelnut Pesto; and Roasted Pear with Sweet and Salty Caramel.

SIDEDOOR SPECTACULAR – $60TUESDAY, OCTOBER 14 6:00 – 8:00 PMExecutive Chef Jonathan Korecki of Sidedoor Contemporary Kitchen prepares dishes that prove he is a master of big flavour combinations. On the menu: Late Summer Slaw of Warm Vegetables and Miso Vinaigrette; Braised Beef Short Ribs with Burnt Thai Chili Sauce; and Vanilla Bean Marshmallows.

LOBSTERMANIA – $60TUESDAY, OCTOBER 21 6:00 – 8:00 PMChef Jeff Parlardg, owner of Westboro Fish Market and Lapointe’s Seafood Grill, offers up a tribute to East Coast lobster tradition with a collection of his favourite dishes. On the menu: Authentic East Coast Lobster Roll; Nova Scotia Lobster Chowder; and Lobster Turnover with White Chocolate Lime Beurre Blanc.

TOP NOSH – $60TUESDAY, SEPTEMBER 2 6:00 – 8:00 PMExecutive Chef and Gold Medal Plates contender Jonathan Korecki of Sidedoor Contemporary Kitchen prepares some of the dishes that have made his restaurant an Ottawa favourite. On the menu: Octopus Puttanesca Taco; Grilled Late Summer Vegetable Salad with Preserved Lemon Provençal Dressing; and Espresso and Olivia Coconut Chocolate Truffles.

BASIC KNIFE SKILLS – $145 SATURDAY, SEPTEMBER 6 10:30 AM – 1:00 PMChef and culinary instructor Andrew Skorzewski teaches safe and efficient techniques for slicing, dicing and chopping fruits and vegetables with a range of recipes perfect for your new knife skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Warm New Potato Salad with Double-smoked Bacon and Grainy Mustard Vinaigrette; Chicken Mango Salad with Jicama and Roasted Jalapeño Lime Dressing; and Seasonal Fruit Salad with a Chiffonade of Mint and Citrus Jelly.Hands-on class


LCBO RIDEAU STREET


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Spotlight

Familiar to many as a renowned House DJ, Joe Juarez has been garnering attention in the past few years for seamlessly melding various culinary traditions into his own signature style. Chef Juarez has been lauded by top critics, such as Pierre Jury, and, after a stint as Head Chef at Canvas (voted #5 Best Restaurant in 2011 Ottawa City Magazine), he joined Chef Matthew Carmichael and his new team at El Camino, which garnered Ottawa City Magazine’s #1 New Restaurant in 2013. Since joining the El Camino team, Joe has been able to showcase his culinary talents and help support Chef Carmichael’s vision of turning El Camino into one of Ottawa’s most coveted tables.

Joe Juarez Chef Joe Juarez

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

Photos of my family and loved ones; they always get the love flowing to cook beautiful food.

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

My knives, any chefs that are in house (hope they are light) and the dishwasher!.

Favourite guilty pleasure? Ice cream.

What is your motto? Cook every meal as if you were cooking for royalty.

What do you value most in a cook? Reliability and passion.

You need on a desert island? Takeout /delivery.

meet him...LCBO NEPEAN CROSSROADS SEPTEMBER 6, NOVEMBER 1

LCBO RIDEAU STREET OCTOBER 7

PREMIUM KNIFE SKILLS – $260 SATURDAY, NOVEMBER 1 10:30 AM – 1:00 PMIn the third installment of the knife skills series, Chef and instructor Andrew Skorzewski will show you how to use your new knife skills to create these outstanding dishes. Plus, each registrant in this class 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 and 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 AlmondsHands-on class


PERFECT BALANCE – $60TUESDAY, NOVEMBER 4 6:00 – 8:00 PMChef Tim Barton of 327 Winebar is dedicated to delivering the very highest quality food and presentation. On the menu: Torched Chèvre on Caramelized Onions with Berry Gastrique; Chinese Barbecued Pork Loin with Roasted Garlic Mash and Glazed Beets; and Cinnamon Sugar-roasted Pineapple with Lavender Anglaise Sauce.

CHEF’S WORLD TOUR II – $60SATURDAY, NOVEMBER 8 10:30 AM – 12:30 PMIn this follow up to his popular Chef’s World Tour I class, Chef and instructor Andrew Skorzewski shares some of his favourite international-influenced dishes. On the menu: Broiled Miso-marinated Tuna with Jicama and Avocado Salsa; Tea-smoked Pork Tenderloin with Black Plum Preserves and Ginger-scented Wilted Asian Greens; and Apple and Black Cardamom Ice Cream with Almond Crisps.

BACK EAST PARTY PLEASERS – $60TUESDAY, NOVEMBER 18 6:00 – 8:00 PM Chef Glen “Skip” Sansome of Petit Bill’s Bistro cooks up some of his childhood favourites in new and imaginative ways that embrace Maritime attitude and ingredients. On the menu: Salt Cod and Lobster Croquettes with East Coast Remoulade; Atlantic Salmon stuffed with Spinach and Goat’s Cheese, wrapped in Prosciutto, topped with Orange-scented Hollandaise and served with Sweet Potato Vegetable Hash; and Peanut Butter and Partridgeberry Jam Crème Brûlée.

ISLAND SPICED DELIGHT – $60SATURDAY, NOVEMBER 22 10:30 AM – 12:30 PMChef Carlton Melbourne of Island Spiced Inc. brings his extensive experience and signature spice blends to these flavour-filled dishes. On the menu: Jerk Chicken Lollipops with Pineapple Rum Sauce; Citrus-spiced Salmon Filets with Caribbean Rice and Ginger Butter Sauce; and Flourless Chocolate Cake with Raspberry Brandy Sauce.

FRENCH FINESSE – $85 TUESDAY, NOVEMBER 25 6:00 – 8:30 PMChef Jean Marc Baqué of Cuisinestories.com draws on his training in France to produce top-notch cuisine for your enjoyment. On the menu: Leek and Goat’s Cheese Cream with Smoked Bacon Lardons; Pork Osso Bucco with Cassoulet-Style White Bean Ragout; and White Chocolate and Cranberry Tart with Porto Essence.Full-meal class

AUTUMN INDOOR GRILLERY – $60SATURDAY, NOVEMBER 29 10:30 AM – 12:30 PMChef Laura Clarke Giberson loves summer and barbecues, but won’t let the falling leaves dampen her enthusiasm for delicious grilled meals. On the menu: Roasted Garlic Crostini; Garlic Prawn Salad; East-meets-West Grilled Tenderloin; “Rossberger” Potatoes and Grilled Vegetables; and Fresh Fruit Pavlova.


LCBO RIDEAU STREET

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LCBO RIDEAU STREET

STUBBE CHOCOLATES – $40WEDNESDAY, OCTOBER 29 7:00 – 8:30 PM Learn how chocolate is freshly prepared according to the highest standards of konditorei (the traditional German pastry shop), and why it’s referred to as the “food of the gods.” Plus, sample different styles of chocolate each paired with delicious wines. A fun and informative evening.

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

Think of these events as your source for everything from how to pair drinks with cheese and what’s hot in spring hors d’oeuvres, to the latest news in books, cocktails and local wines and spirits.

Life Style

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

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

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

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

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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. Maintenant que l’été tire à sa fin,

il est temps de se tourner vers notre nouveau guide Le goût de la découverte pour savourer au maximum les plaisirs sensoriels de l’automne. Découvrez des vins aux reflets dorés comme les feuilles d’automne, dégustez un single malt qui vous charmera avec ses nuances de fumée et de miel, et apprenez à préparer des cocktails festifs et des mets qui incarnent le confort au foyer. Ne manquez pas notre généreuse offre automnale et inscrivez-vous dès maintenant pour accueillir en grand cette saison haute en couleur.

L’automne

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

Le goût de la découverte

Les activités éducatives de la LCBO

Des cours au bout des doigts!Vous pourrez bientôt en l’espace d’un clic vous inscrire en ligne aux cours et activités proposés dans notre guide Le goût de la découverte. Gardez l’œil ouvert…

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

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

Offre AIR MILESMD

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

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

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Cours sur les vins

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

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

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

Rouges révélateurs Apprenez l’ABC 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 viniculteurs d’Allemagne ont relevé le défi et familiarisez-vous avec leurs étiquettes et leur système de classement unique.

LA LCBO DE LA RUE RIDEAU

Une introduction au monde du vin – 100 $LES LUNDIS 15, 22, 29 SEPTEMBRE ET 6 OCTOBRE DE 18 H 30 À 20 H 30


Champagne, fromage et charcuterie – 50 $JEUDI 30 OCTOBRE DE 19 H À 20 H Joignez-vous à nous pour une délicieuse soirée qui portera sur les accords des mousseux avec les hors-d’œuvre. Le prosciutto salé et les fromages vieillis font d’excellentes harmonies avec les bulles sur votre palais. Voici une occasion unique de déguster une variété de vins mousseux, des cavas aux crémants, et jusqu’aux champagnes. Cette dégustation est offerte entièrement en français.

etoù quand?

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LCBO Special EventsDept. 90343 Freeland StreetToronto, ONM5E 1L7

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

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

LCBO NEPEAN CROSSROADS NEPEAN

543 West Hunt Club Road Nepean, ON K2G 5W5

Tel. 613-224-4333

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LCBO RIDEAU STREET OTTAWA

275 Rideau Street Ottawa, ON K1N 5Y3

Tel. 613-789-5226

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LCBO NEPEAN CROSSROADS NEPEAN

543 West Hunt Club Road Nepean, ON K2G 5W5

Tél. 613-224-4333

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LCBO DE LA RUE RIDEAU OTTAWA

275, rue Rideau Ottawa, ON K1N 5Y3

Tél. 613-789-5226

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lcbo.com/learnlcbo.com/apprendre

Documents

LCBO’s Guide to Hands-on Learning goût · The LCBO’s Wine Appreciation series dispels the myth with a fun approach to the constantly evolving world ... (even for tricky dishes