Taste ExperıenceThe 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

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

AUTUMN 2014Greater Toronto Area

Taste Experıence

LCBO’s Guide to Hands-on Learning

1

AutumnAs 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 BAYVIEW VILLAGE 6

LCBO MILLCROFT CENTRE 7

LCBO SUMMERHILL 8

LCBO THE KINGSWAY 12

Cooking ClassesLCBO BAYVIEW VILLAGE 14

LCBO MILLCROFT CENTRE 18

LCBO SUMMERHILL 23


Life & Style EventsLCBO MILLCROFT CENTRE 30


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 3

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

An Introduction to Wine AppreciationLCBO BAYVIEW VILLAGEWEDNESDAYS, SEPTEMBER 3, 10, 17, 24 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, SEPTEMBER 3, 10, 17, 24 7:00 – 9:00 PM

LCBO SUMMERHILLSESSION 1: MONDAYS, SEPTEMBER 8, 15, 22, 29 6:30 – 8:30 PMSESSION 2: WEDNESDAYS, SEPTEMBER 10, 17, 24 & OCTOBER 1 6:30 – 8:30 PM

LCBO THE KINGSWAYMONDAYS, SEPTEMBER 8, 15, 22, 29 6:30 – 8:30 PM

Wines of the Old WorldLCBO BAYVIEW VILLAGEWEDNESDAYS, NOVEMBER 5, 12, 19, 26 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, OCTOBER 1, 8, 15, 22 7:00 – 9:00 PM

LCBO SUMMERHILLMONDAY, OCTOBER 6; TUESDAY, OCTOBER 14 & MONDAYS, OCTOBER 20, 27 6:30 – 8:30 PM

LCBO THE KINGSWAYMONDAYS, OCTOBER 6, 20, 27 & NOVEMBER 3 6:30 – 8:30 PM

Wines of the New WorldLCBO BAYVIEW VILLAGEWEDNESDAYS, OCTOBER 1, 8, 15, 22 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, OCTOBER 29 & NOVEMBER 5, 12, 19 7:00 – 9:00 PM

LCBO SUMMERHILLMONDAYS, NOVEMBER 3, 10, 17, 24 6:30 – 8:30 PM

LCBO THE KINGSWAYPLEASE WATCH FOR THE RETURN OF THIS SERIES IN UPCOMING SEASON.

when where

3

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.

LCBO BAYVIEW VILLAGE

GEMS FROM SOUTH AMERICA – $35TUESDAY, SEPTEMBER 9 6:30 – 8:00 PMKnown for their great-value wines, the vineyards of Chile and Argentina are producing exceptional offerings worthy of serious attention. Discover why enthusiasts around the world are turning to these wines for value, variety and quality.

GIFTS OF ONTARIO: VQA SUPERSTARS – $35TUESDAY, SEPTEMBER 16 7:00 – 8:00 PMVQA, Ontario’s wine appellation system, is a guarantee of quality from the vineyard to the glass. An expert Product Consultant hosts a tasting of some of our finest examples. Sip and discover why these wines are winning awards around the world.

COGNAC VS. ARMAGNAC – $60TUESDAY, SEPTEMBER 23 6:30 – 8:00 PMCognac and Armagnac: Two premium spirits, two histories and one country. Both are magnificent brandies from France, yet offer different and unique styles. Come and share the experience and taste the differences for yourself.

Includes a food-matching segment.

BORDEAUX 2011: THE BEST OF THE VINTAGE – $50FRIDAY, SEPTEMBER 26 6:30 – 8:00 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.

SANGIOVESE: ITALY’S MOST POPULAR RED GRAPE – $30TUESDAY, SEPTEMBER 30 7:00 – 8:00 PMFrom Chianti to the “Super Tuscans,” Sangiovese is the foundation of many of Italy’s greatest wines. Discover this classic variety and gain a better understanding of its many expressions and styles.

RICH AUSTRALIAN REDS – $40TUESDAY, OCTOBER 7 7:00 – 8:00 PMAustralia has charmed the world with its plush, fruit-driven red wines. Don’t miss this opportunity to sample sumptuous Shiraz, gorgeous Grenache, concentrated Cabs and more.

HOW TO TASTE – $25TUESDAY, OCTOBER 14 7:00 – 8:00 PMYou might think you already know how to taste, but do you really? An expert Product Consultant will lead you through a series of fun exercises, awakening your palate, as well as your visual and olfactory senses. An entertaining class not to be missed…

SCOTCH APPRECIATION SERIES SERIES OF THREE CLASSES – $250*

* Save $40 when purchasinga three-class series

CLASS 1: SINGLE MALTS, GETTING STARTED* – $75FRIDAY, OCTOBER 17 6:30 – 8:00 PMFrom the Highlands to the Lowlands, from Islay to Campbeltown, each area produces a distinctive and unique spirit. Discover your favourite as we venture on a tasting tour of Scotland’s “water of life.” Sign up early as this very popular class sells out quickly.

CLASS 2: SINGLE AND LOVING IT!* – $90 FRIDAY, OCTOBER 24 6:30 – 8:00 PMIn the intermediate class of this series, an expert Product Consultant presents an exclusive tasting of Single Malts and reveals how each region affects Malt’s characteristic colour, bouquet, flavour and texture.

CLASS 3: PREMIUM SINGLE MALTS* – $125FRIDAY, OCTOBER 31 6:30 – 8:00 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. Don’t delay; this class sells out quickly.

*All classes include a catered food matching. There will be no refunds for three-class seriespurchased after October 16, 2014.

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.

65

LCBO BAYVIEW VILLAGE LCBO SUMMERHILLLCBO MILLCROFT CENTRE

MATCHING FOOD AND OUR CRAFT BEERS – $35

* Perfect PairingsFRIDAY, SEPTEMBER 5 7:00 – 9:00 PMOh Canada! Sample some of our nation’s best craft beers and discover the diversity of beer flavours when they are paired with some surprising food matches. Don’t miss out on this incredibly popular class as it sells out quickly.

ONTARIO VQA: WHAT’S IN AN APPELLATION? – $30MONDAY, SEPTEMBER 15 7:00 – 8:00 PMOntario’s VQA has identified three distinct appellations within our province. Wine lovers are following these developments and beginning to identify the nuances of Ontario terroir and wine. Explore the subtle distinctions between these areas and tasting what winemakers have coaxed from the soil beneath them.

NEW WORLD VS. OLD WORLD: HOW DIFFERENT ARE THEY? – $30FRIDAY, SEPTEMBER 26 7:00 – 8:00 PMWhat’s the difference between an Argentinean Malbec and the original incarnation from France? Find out as we present some delicious examples of New World wines and compare them to the originals. Explore a number of different varietals and see if it’s the favourites or the originals that surprise us.

WHAT WINE DO I SERVE WITH TURKEY? – $35

* Perfect PairingsMONDAY, OCTOBER 6 7:00 – 8:30 PMNo question is asked more often at this time of year and there is no one answer. The best idea is to come and try a number of different wines and pick your favourite. Having ham or roast beef? That’s okay too because we’ll be discussing wines that match these classic dishes as well. Don’t miss this chance to master wine pairings for the holidays.

A SNEAK PEAK INTO VINTAGES – $25FRIDAY, OCTOBER 10 7:00 – 8:00 PMJoin us for a fun night sampling some of the newest wines released through Vintages this weekend. Learn the newest wine trends and what gems to look forward to in future releases.

WHISKY GOLD – $45MONDAY OCTOBER 20 7:00 – 8:00 PM

“Autumn carries more gold in its pocket than all the other seasons.” – Jim Bishop Fall has settled in heralding our annual nod to the wide world of Whisky... or is it Whiskey? An expert Product Consultant presents samples of this golden spirit from around the world so you can pick your favourite.

WINE AND CHEESE– $50TUESDAY, OCTOBER 21

6:30 – 8:00 PMFrom lighter cheeses to heavier, more robust styles, we explore the diversity of cheese flavours paired with some of the best, and unexpected, wine matches. This class is a must for those who love to entertain.Includes a food-matching segment.

BEST OF GENERAL LIST – $30TUESDAY, OCTOBER 28 7:00 – 8:00 PMAn expert Product Consultant presents some of our best-value wines to help you shop on a budget. Whether you’re buying at your local LCBO or one near your ski resort or cottage, you’ll be able to select the best!

CHAMPAGNE DREAMS – $90TUESDAY, NOVEMBER 4 6:30 – 8:00 PMChampagne is one of the world’s greatest and most misunderstood beverages. Though long recognized as a celebratory drink, it is less recognized as a versatile partner at the dinner table. Learn how Champagne is made, then discover its different styles and why it is a perfect match for food. A great date-night idea! Includes a food-matching segment.

90+ POINTS (UNDER $30) – $30WEDNESDAY, SEPTEMBER 3 7:00 – 8:00 PMWhat does it take to be ranked a 90+ wine? Get out your markers and, through a structured tasting, sip and review wines that have attained this stellar ranking and are all under $30! This in-demand class sells out quickly.

WINE AND CHEESE – $45THURSDAY, SEPTEMBER 4 7:00 – 8:00 PMThink outside the simple wine and cheese box. Discover some inspired fine wine and regional cheese matches, learn simple strategies for flawless pairings and explore cheeses you likely haven’t tried before.

PINOT NOIR FACE-OFF – $40THURSDAY, SEPTEMBER 11 7:00 – 8:30 PMThis classic grape variety has found its way around the globe. Accompany us in a tasting tour as we sample and explore this seductive grape variety in various wines from around the world and reveal why it is known as the “heartbreak grape.”Includes a food-matching segment.

BEST OF GENERAL LIST – $30THURSDAY, SEPTEMBER 18 7:00 – 8:00 PMAn expert Product Consultant presents some of our best-value wines so you can shop on a budget. Whether you’re buying at your local LCBO or the one near your ski resort or cottage, you’ll be able to select the best!

MARTINI NIGHT – $40 TUESDAY, NOVEMBER 18 6:30 – 8:00 PMAn expert Product Consultant demonstrates how to make perfect martinis from classic dry standards to decadent dessert versions. Don’t miss this great opportunity to learn the latest recipes for entertaining, along with fun tips and tricks for mixing and garnishing this classic cocktail. Includes a food-matching segment.

WINE FOR THE HOLIDAY – $30TUESDAY, NOVEMBER 25 7:00 – 8:00 PMAn expert Product Consultant reveals everything you need to know to flawlessly match wine to your holiday feasts and entertaining needs. From white and red to rosé, discover a wine to please every palate

PERFECT PARTY PICKS – $30MONDAY, NOVEMBER 3 7:00 – 8:00 PMPlanning a large gathering soon and worried about your budget? Never fear! An expert Product Consultant conducts a tasting of some of the best-value wines for this holiday season. You’ll also learn tips on how to plan the perfect, socially responsible party and how to avoid pitfalls that can trip up even the most organized of hosts.

BORDEAUX 2011: THE BEST OF THE VINTAGE – $50FRIDAY, NOVEMBER 7 6:30 – 8:00 PM


CHAMPAGNE: THE KING OF WINES AND THE WINE OF KINGS – $55FRIDAY, NOVEMBER 21 7:00 – 8:00 PMWhy is Champagne so revered amongst sparkling wines? What’s the mythology behind this wine’s humble beginnings and its incredible rise to superstar status? An expert Product Consultant tutors you in the history of bubbly and offers samples of iconic Champagnes.

7 8

LCBO SUMMERHILL

VINTAGES ON A BUDGET – $30WEDNESDAY, OCTOBER 8 7:00 – 8:00 PM An expert Product Consultant presents some of Vintages’ best-kept secrets. Everyone has a budget, even in Vintages, and with the holidays coming up, now is the perfect time to experience some budget-friendly wines that will help you in your entertaining selections.

PORTUGAL’S WINES AND CUISINE – $40 THURSDAY, OCTOBER 9 7:00 – 8:00 PMIt’s no secret that Portugal has gifted the world with wonderful fortified wines for many years. Now Portugal’s table wines have also reached new heights of quality, while still being able to maintain a firm grip on value. Savour some of the best wines paired with regional specialties, such as Piri Piri chicken and custard tarts. Don’t miss this informative class.Includes a food-matching segment.

CABERNET SAUVIGNON: NEW WORLD VS. OLD WORLD – $45WEDNESDAY, OCTOBER 15 7:00 – 8:30 PMThe king of the red grape varieties, Cabernet Sauvignon is grown in almost all of the world’s wine regions. Enjoy a blind-tasting of a selection of styles from around the globe and see if you can taste the difference between New and Old World varieties. Includes a food-matching segment.

WINES OF PIEDMONT – $40WEDNESDAY, OCTOBER 22 7:00 – 8:00 PM Piedmont in Italian means “at the foot of the mountain.” Surrounded on three sides by the Alps, this region produces such best-known wines as Barbera, Barolo, Barbaresco, Moscato D’Asti and more. Join us this evening to sample wines from our latest Piedmont release.

ENTHUSIASTS OF SINGLE MALT AND CHEESE – $75WEDNESDAY, OCTOBER 22 7:00 – 8:30 PM From the Lowlands to the Highlands, each area produces a distinctive and unique spirit. Discover your favourite as expert Product Consultant Geoff Kahnert conducts a tasting tour of Scotland’s “water of life” that includes some distinct and delectable cheese pairings presented by The Cheese Boutique.

CALIFORNIA: FOCUS ON SONOMA – $35THURSDAY, OCTOBER 23 7:00 – 8:00 PMSonoma County stretches from the Pacific Coast in the west to the Mayacamas Mountains in the east and is home to some of California’s best-known wineries. Its geographical diversity makes it one of California’s most popular wine country destinations. Join us as we sample wines from our latest Sonoma release.

VQA WINE AND ARTISANAL CHEESE – $40 THURSDAY, SEPTEMBER 25 7:00 – 8:00 PMVintners Quality Alliance (VQA) is the consumer’s guarantee of quality and origin for wine produced in Ontario and British Columbia. Come taste and discover a range of VQA wines that have put Canada firmly on the international wine map then savour them with a sampling of wonderful artisanal cheeses.

SINGLE MALTS: THE HIGHLANDS – $60THURSDAY, OCTOBER 2 7:00 – 8:30 PM The Highlands have long been considered the heartland of Scotland’s Malt Whisky production and the majority of Single Malt Whiskies are distilled and bottled here. Discover a favourite as we taste a selection of fine examples from this area. Don’t delay as our Scotch classes sell out quickly.

NEW WORLD GROUNDBREAKERS – $30THURSDAY, OCTOBER 2 7:00 – 8:00 PMJourney through the vineyards of the New World and discover some great-value wines and grape varietal alternatives. Tempt your palate with wines from around the globe including South America, Australia, California and South Africa.

9 10

11

LCBO THE KINGSWAY

SPOTLIGHT PINOT NOIR – $30WEDNESDAY, SEPTEMBER 10 6:30 – 7:30 PM Pinot Noir fans are so passionate they often spend their lives searching out the best. Tonight, we’ve done it for them. Taste Pinots from Ontario, Burgundy, California and Oregon and see what all the fuss is about. This class is ideal for the wine aficionado and novice alike.

DISCOVER VQA WINE – $30WEDNESDAY, SEPTEMBER 17 6:30 – 7:30 PM Get the goods on VQA. The Vintners Quality Alliance is the guarantee of quality and origin for Ontario and BC wines. Taste a range of VQA wines that have put Canada firmly on the international wine map.

DISCOVER MERLOT – $30WEDNESDAY, SEPTEMBER 24 6:30 – 7:30 PM One of the most beloved grape varietals, Merlot is still gaining popularity worldwide. Sample a range of Merlot-based wines and taste for yourself why this grape has become so popular.

GREAT WINES, GREAT VINTAGE AND GREAT VALUE! – $35WEDNESDAY, OCTOBER 1 6:30 – 7:30 PM Balance the budget! Discover all that wallet-friendly wines have to offer. An expert Product Consultant will surprise you with an unexpected selection of quality wines, all under $30.

ONTARIO CRAFT BREWERS – $25WEDNESDAY, OCTOBER 8 6:30 – 7:30 PM Go local! Explore the craft of brewing at this educational tasting of wonderfully diverse beer styles from our own Ontario craft brewers.

PREMIUM CALIFORNIA – $30WEDNESDAY, OCTOBER 15 6:30 – 7:30 PM Compare the premium reds of Napa and Sonoma, California’s best-known wine regions. An expert Product Consultant presents amazing wines, develops tasting approaches and provides hands-on information about shopping for Californian wines.

BORDEAUX 2011: THE BEST OF THE VINTAGE – $50WEDNESDAY, OCTOBER 22 6:30 – 7:30 PM


WHISKY AROUND THE WORLD – $45WEDNESDAY, OCTOBER 29 6:30 – 7:30 PM Scottish, Canadian, Irish or American? Taste the character of spirits made from malted barley, rye and corn, while discovering the similarities and celebrating the differences of Whiskies from around the world.

UNDER THE TUSCAN SUN – $30WEDNESDAY, NOVEMBER 5 6:30 – 7:30 PM Tuscany keeps reinventing itself. Taste a selection of its vinous gems and discover the past, present and future of this exciting wine region. This promises to be a memorable evening, so register early.

WINE: OZ AND NEW ZEALAND – $35WEDNESDAY, NOVEMBER 12 6:30 – 7:30 PM Experience the big and bold wines of Australia and the crisp and elegant wines of New Zealand, as an expert Product Consultant explains why these wines from

“Down Under” are coming out on top.

CLASSIC WINES TO SERVE FOR THE HOLIDAYS – $45

* Perfect PairingsWEDNESDAY, NOVEMBER 19 6:30 – 7:30 PM Discover the perfect wine to cap off your holiday dinner. An expert Product Consultant presents an assortment of luscious, full-bodied wines from around the world, highlighting classic wines to complement holiday menus and impress guests. Includes a food-matching segment.

PREMIUM CHAMPAGNE AND SPARKLING WINE – $30WEDNESDAY, NOVEMBER 26 6:30 – 7:30 PM Discover how “bubbly” from around the world compares with authentic French Champagne. Don’t miss this interesting event that’s a great night out for friends and small groups.

12

BORDEAUX 2011: THE BEST OF THE VINTAGE – $50WEDNESDAY, OCTOBER 29 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.

TOUR OF TUSCANY – $50WEDNESDAY, NOVEMBER 5 7:00 – 8:30 PMTuscany is an ancient region that keeps reinventing itself. We celebrate this fact with a sampling of our latest releases of Brunello di Montalcino and Chianti. Savour them and discover what “tradition” and “innovation” mean to the winemakers of this exciting wine region. This promises to be a memorable evening, so don’t miss out!

PORT OF CALL – $45WEDNESDAY, NOVEMBER 12 7:00 – 8:00 PMExperience one of the oldest traditions in fortified wines. Ruby, Tawny or Vintage Port? An expert Product Consultant explains the differences while you decide your favourite for sipping on its own or savouring with food. Includes a food-matching segment.

WINES OF CHILE – $30WEDNESDAY, NOVEMBER 12 7:00 – 8:00 PMWine enthusiasts around the world are turning to the wines of this country for value, variety and quality. Experience the unique taste of our latest release of Chilean wines ranging from Carmenère and Cabernet Sauvignon to Chardonnay and Sauvignon Blanc.

AMERICAN WHISKEY – $45WEDNESDAY, NOVEMBER 19 7:00 – 8:30 PMFrom Bourbon to Tennessee Sour Mash, taste the very essence of Americana. Expert Product Consultant Stan Cotterill discusses the styles and differences between Kentucky Bourbon and Tennessee Sour Mash, and suggests some casual food pairings for these American spirits. Register early as this class sells out quickly.

SAY “SI” TO SPAIN – $35THURSDAY, NOVEMBER 20 7:00 – 8:00 PMFrom popular Cavas to elegantly styled Riojas, Spain produces many exciting wines based on both indigenous and international grape varieties. An expert Product Consultant takes you on a tasting tour of Spain highlighting the unique flavours and styles found in one of the world’s oldest wine regions.

BIG REDS: NEW WORLD VS. OLD WORLD – $50WEDNESDAY, NOVEMBER 26 7:00 – 8:30 PMAn expert Product Consultant presents a flight of big, bold reds from around the world. Enjoy a comparative sampling of New and Old World reds and discover what makes them so popular and in demand. This class is a must for fans of full-bodied red wines.

THE RHÔNE – $35 THURSDAY, NOVEMBER 27 7:00 – 8:00 PMRoam through the Rhône and discover the variety of wines found there. Let your taste buds come alive as we tour the diversity represented by the north and south regions of the Rhône Valley. See why enthusiasts around the world are turning to these spectacular wines for value, variety and quality.

LCBO SUMMERHILL

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.

13


SHRIMP AND SCALLOP FESTIVAL – $70MONDAY, SEPTEMBER 8 6:00 – 8:00 PM Chef Jim Comishen takes the perfect matching of shrimps and scallops and creates an exciting feast for family and friends. On the menu: Baby Shrimp and Scallop Parfait with Fresh Cilantro and Lime; Manhattan-Style Shrimp, Scallop and Bacon Chowder with Smoky Tomato Broth; and Salmon Wellington in Puff Pastry stuffed with Shrimp and Scallop Newburg.

HARVEST ENTERTAINING MENU FROM DELICIOUS DISH – $85MONDAY, SEPTEMBER 15 5:30 – 8:30 PMChef/instructor Carolyn Cohen, owner of Delicious Dish Cooking School, Toronto, shares her tips and tricks on how to make entertaining easier with flavour-packed seasonal dishes. On the menu: Squash and Pear Soup; Porcini-rubbed Chicken with Leek and White Wine Pan Sauce; Black Kale, Yellow Beet and Red Quinoa Salad; Fall Harvest Salad with Tahini Date Syrup Vinaigrette; and Apple-Pear Galette. Full-meal class

BASIC KNIFE SKILLS – $145FRIDAY, SEPTEMBER 19 6:00 – 8:30 PM The chefs of Dining In Chez Vous will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident. On the menu: Green Salad with Buttermilk Dressing; Wild Mushroom Risotto; and Strawberry Cheesecake in a martini glass.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.

A NIGHT IN JAMAICA – $60MONDAY, SEPTEMBER 22 6:00 – 8:00 PM Chef Luleta Brown, owner of My Secret Chef Personal Chef Service, celebrates Jamaica with this colourful and delicious feast. On the menu: Red Pea Bisque with Crème Fraîche and Caramelized Coconut; Ginger and Tamarind-stuffed Pork Tenderloin with Scallion-Plantain Cakes; and Cream Puffs with Spiced Rum and Mango Sauce.

ELISE BURTON’S ELEGANT FRENCH BISTRO DINNER – $85MONDAY, SEPTEMBER 29 5:30 – 8:30 PM Chef Elise Burton is sure to impress you with this classic, yet creative French bistro meal. On the menu: Homemade Beet Gravlax; Leek and Asparagus Soup; Chicken with Dijon and Tarragon; and French Apple Cake.Hands-on class

HANDS-ON MODERN THAI FLAVOURS – $75THURSDAY, OCTOBER 2 6:00 – 8:30 PM Chef Brenda Kwong Hing combines favourite Thai flavours in unique and enticing ways. On the menu: Lemongrass Chicken Larb (minced meat) in Crisp Lettuce; Noodles in Spicy Broth with Spicy Pork Garnish; and Grilled Salmon with Kaffir Lime Sauce and Spicy Mint Noodles.Hands-on class

FANTASTIC FOOD AND TALES FROM THE SILK ROUTE – $60MONDAY, OCTOBER 6 6:00 – 8:00 PMCookbook authors and food historians Smita and Sanjeev Chandra present a fascinating journey along the famous Silk Route. On the menu: Hakka Pan-fried Momos (dumplings) stuffed with Chicken, Lamb and Herbs from China and served with a Spicy Fresh Tomato Chutney from Afghanistan; Oven-roasted Spiced Chicken stewed with Tomatoes and Chick Peas from Pakistan and served with Saffron Rice; Masala Paneer Tikka (grilled chunks of cottage cheese in creamy tomato gravy) with Sautéed Onions, Peppers and Tomatoes from India; and Persian-Style Baklava.

14

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

15

ADVANCED KNIFE SKILLS – $160 FRIDAY, OCTOBER 10 6:00 – 8:30 PM Get your cooking skills in shape in this interactive class with the chefs from Dining In Chez Vous. You’ll learn the proper way to de-bone a chicken breast and fillet a fish. Plus, each registrant will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof-Trident. On the menu: Sicilian Fennel and Orange Salad with Chicken, Red Onion and Mint; Roasted Salmon with Creamy Dill Sauce; and Dessert Pizza. Hands-on class


SUPPERTIME SURVIVAL WITH EMILY RICHARDS – $60 THURSDAY, OCTOBER 16 6:00 – 8:00 PMChef and cookbook author Emily Richards showcases meals that are fast and full of flavour to get you through the week. On the menu: Sweet Potato Mac’ and Cheese; Spiced Salmon Sticks with Roasted Sweet Potato and Pepper Quinoa; Slow Cooker Lasagna; and Mango Coconut Tilapia with Ginger Basmati Rice.

TONY ANDRADY’S SEASONAL ENTERTAINING MENU – $85 MONDAY, OCTOBER 20 5:30 – 8:30 PM Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a gift certificate for a complimentary appetizer platter (retail value: $100) for 10 people. Full-meal class /Featured chef

MATTHEW KENNEDY’S AUTUMN COMFORTS – $60 THURSDAY, OCTOBER 23 6:00 – 8:00 PMChef Matthew Kennedy prepares a comforting autumn menu with entertaining-friendly recipes you’ll make over and over again. On the menu: Fried Green Tomatoes with Field Arugula, Cured Cherry Tomatoes, Marinated Olives, Tuscano Cheese and Vin Cotto (Italian condiment); Braised Ontario Beef Short Ribs with Roasted Acorn Squash; Yukon Gold Galette with Sautéed Kale and Natural Reduction; and Apple Cinnamon Beignets with Dulce de Leche.

FRIDA RESTAURANT & BAR: MODERN MEXICAN FOOD – $60THURSDAY, OCTOBER 30 6:00 – 8:00 PMChef Jose Hadad, co-owner of Frida Restaurant & Bar, Toronto, and founding revolutionary behind Mad Mexican artisan salsa and nachos prepares modern, spiced-up authentic dishes, featuring the best produce of the season. On the menu: Empanadas de Poblano con Queso (charred and peeled poblano pepper strips and Oaxaca cheese empanada) served with Salsa Verde and Sour Cream; Puntas de Filete al Albañil with Corn and Caramelized Garlic White Rice (tenderloin ends topped with tomato-onion-chipotle “Albañil” sauce) served with Corn and Caramelized Garlic White Rice; and Dulce de Calabaza (braised pumpkin in Mexican cinnamon and cloves) served with a fluffy Orange Zest Cream.

DAILY APPLE’S ONTARIO TABLE – $60MONDAY, NOVEMBER 3 6:00 – 8:00 PM The chefs from Daily Apple, Toronto, showcase the best of seasonal Ontario produce with a menu focused on the freshest fall flavours. On the menu: Ontario Wedding Soup with White Beans, Swiss Chard and shaved Toscana; Glazed Brussels Sprout Salad with Fresh Candy Cane Beets and Warm Chèvre drizzled with Sweet Maple Vinaigrette; Oven-roasted Heirloom Tomato, Herbed Squash and Garlic Feta “Hero” Sandwiches; and Fresh Apple, Pear and Cranberry Crisp with Creamy Caramel Sauce.



16

17 18

HANDS-ON HOLIDAY TREATS – $75 MONDAY, NOVEMBER 24 6:00 – 8:30 PM Pastry Chef Paula Bambrick shows you how to prepare an assortment of delectable holiday treats you can take home for family and friends. On the menu: Classic Shortbread; Toffee Pecan Drops; Brown Sugar Shortbread; Cranberry Pistachio Cookies; Cappuccino Shortbread; Swedish Almond Fingers; Ginger Lime White Chocolate Truffles; Chocolate-drizzled Caramel Popcorn; Chocolate Haystacks; Spiced Mixed Nuts; Cheese “Truffles;” and Fig and Walnut Tapenade. Hands-on class

CELEBRATION DINNER WITH INTERNATIONAL FLAVOURS – $85 THURSDAY, NOVEMBER 27 5:30 – 8:30 PMChef Chris Pires will impress you with this festive celebration meal, featuring the international flavours of Canada, India, Italy and France. On the menu: Curried Mussel Shooters with French Baguette Toast Points; Italian Erbazzone Torta with Squash Filling (savoury squash tart); Beef Tenderloin with Brie and Mushroom Gravy served with Roasted Garlic Mashed Potatoes; and Canadian Maple Pecan Pie with Cranberry Crème. Full-meal class

MOROCCAN FEAST WITH THE SULTAN’S TENT – $60FRIDAY, NOVEMBER 7 6:00 – 8:00 PMExecutive Chef Lahcen Chaboun from The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best quality ingredients to create an authentic, celebratory feast. On the menu: Mini Bastilla filled with Butternut Squash; Whole Roast Chicken stuffed with Moroccan Seffa (vermicelli) and roasted with Green Olives in Preserved Lemon Sauce; and Traditional Moroccan Orange Sponge Cake with Moroccan Coffee.

PREMIUM KNIFE SKILLS – $260 MONDAY, NOVEMBER 10 6:00 – 8:30 PM The chefs of Dining In Chez Vous will teach you how to slice, dice and chop in the safest and most efficient manner. Plus, 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 menu: Tomato Basil Bruschetta; Roasted Pepper and Goat’s Cheese Bruschetta; Creamy Chicken and Mushroom Crêpes; and Apple Strudel.Hands-on class


THE MONGOLIAN GRILL – $70 FRIDAY, NOVEMBER 14 6:00 – 8:00 PMChef Suzy Cui makes Mongolian grilling a fun dining and social event preparing your favourite meat, as well as various grilled sides. On the menu: Grilled Beef Tenderloin; Sliced Chicken Breasts; Pork Tenderloin; Suzy’s Homemade Chicken and Vegetable Spring Rolls; and Dumplings.

TERRONI: TRADITIONAL ITALIAN HARVEST – $60 MONDAY, NOVEMBER 17 6:00 – 8:00 PMExecutive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges us with premium ingredients, simple techniques and spectacular seasonal Italian dishes. On the menu: Zuppa di Funghi e Ceci (porcini-chick pea soup); Stinco d’Agnello All’uva (braised lamb shank with Muscat grapes, pine nuts, polenta and dandelion); and Nutella Soufflé.

JEFFREY MARSHALL: FLAVOURS OF PORTUGAL– $60 THURSDAY, NOVEMBER 20 6:00 – 8:00 PMExecutive Chef Jeffrey Marshall of George Weston Limited focuses on the rich, bold flavours of traditional Portuguese cuisine. On the menu: Caldo Verde (kale soup with chorizo sausage); Dry-Rub Piri Piri Roast Pork Tenderloin with Smashed Potatoes and Rice; and Molotov (fluffy meringue with caramel and Crème Anglaise).



EXQUISITE TASTES – $85THURSDAY, SEPTEMBER 4 6:00 – 9:00 PMExecutive Chef Ray Taylor of 21 Club at Fallsview Casino Resort kicks off the fall series of cooking classes in style with an array of exquisite flavours to whet your appetite. On the menu: Pan-roasted Sea Scallops served with Fennel Purée, Double-smoked Bacon and Sherry Glaze; Squash Risotto with Sweet Pea Crème Fraîche and Shaved Truffle; Ontario Rack of Lamb with Parsnip Gratin and Mint Pesto; and Apple Trifle with Cider Granita and Doughnuts. Full-meal class

A RUSTIC ITALIAN FEAST – $60SATURDAY, SEPTEMBER 6 10:30 AM – 12:30 PMCorporate Executive Chef William Wallace shows you how make your next get-together a breeze with this Italian-inspired feast. On the menu: Antipasto Misto; Handmade Tagliolini with Fresh Mixed Seafood and White Wine Lemon Sauce; Grilled Lamb Chops Fresca with Tomato and Grilled Root Vegetables; and Tiramisu.

DUELLING CHEFS: “HE SAID, HE SAID” – $85MONDAY, SEPTEMBER 8 6:00 – 9:00 PMFun never tasted so good! Executive Chef Andrew McLeod and Sous-Chef James Bourdeau of Burlington’s Spencer’s at the Waterfront present an evening full of great food, good-natured competition and a lot of fun as they compete for your taste buds. You’ll be the winner in this light-hearted competition as you sample the wonderful seasonally-inspired foods created by the chefs! Full-meal class

ADVENTURES THROUGH GREECE – $60TUESDAY, SEPTEMBER 9 7:00 – 9:00 PMChef and culinary instructor Jessica Tennier showcases Greek-inspired cuisine in a variety of outstanding dishes. On the menu: Spanokapita; Chicken Souvlaki served with Homemade Tzatziki and Saffron Vegetable Rice; and Baklava.

HARVEST DINING WITH ONTARIO WINES – $60THURSDAY, SEPTEMBER 11 7:00 – 9:00 PMChef Sarah Nguyen of Sarah’s Kitchen prepares warm, satisfying and delicious dishes incorporating Ontario wines. On the menu: Cremini Mushroom Leek Soup garnished with Aged White Cheddar Cheese; Stuffed Flank Steak Roast with Blanched Swiss Chard , Avocado Salad and Balsamic Vinegar Garlic Dressing; Stewed Veal with Mashed Sweet Potato; and Crust-less Fruit Tart with Ice Wine Drizzle.

HANDS-ON GNOCCHI –$75SATURDAY, SEPTEMBER 13 10:30 AM – 1:00 PMChef Donna Miller returns to her Italian roots and teaches you how to make a variety of flavoured gnocchi in this unique hands-on experience. On the menu: Pizza Bread; Gnocchi variations with Cheese, Meat and Pumpkin; Simple Tomato Sauce with variations including Rosé, Veal and Mushroom; and Ice Cream with Cooked Fruit.Hands-on class

CLASSIC ITALIAN FAMILY FAVOURITES – $60TUESDAY, SEPTEMBER 16 7:00 – 9:00 PMChef John Scarchilli prides himself on his ability to create food that’s not only delicious and fun to eat, but quite simple to prepare and serve when entertaining. On the menu: Antipasto; Bruschetta; Chicken Parmigiana; Rigatoni and Zucchini; and Tartuffo Ice Cream.

A GUIDE TO GLUTEN-FREE BAKING – $60THURSDAY, SEPTEMBER 18 7:00 – 9:00 PMChef, culinary instructor and cookbook author Nettie Cronish presents a menu designed for those gluten-intolerant friends and family members in your life. Learn about cooking techniques and ingredients that will make your gluten-free entertaining a breeze. On the menu: Apricot Lentil Soup; Lime Quinoa Salad; Curried Tofu in Almond Nut Butter Sauce; and Oatmeal Chocolate Chip Cookies.

NEW TWISTS ON CLASSIC FALL FLAVOURS – $60TUESDAY, SEPTEMBER 23 7:00 – 9:00 PMExecutive Chef Carl Dahl, of Ristorante Julia and Ritorno, Oakville, reveals new and delicious ways to combine traditional fall fare. On the menu: Carrot and Boniato (sweet potato) Soup with Lime Pepper Croutons; Beer-braised Short Ribs with Harvest Vegetable Sauté; and Apple Crumble-stuffed Pastry with Crème Anglaise.


LCBO MILLCROFT CENTRE

19 20

BASIC KNIFE SKILLS – $145THURSDAY, SEPTEMBER 25 6:30 – 9:00 PMChef Tony Andrady teaches safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new 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: Mushroom and Barley Soup with Garlic-Cheesy Foccacia Bread; Pan-Roasted Pork Tenderloin on a bed of Julienne Vegetables; and Fresh Fruit Salad. Hands-on class


RETRO COMFORT FOODS – $60SATURDAY, SEPTEMBER 27 10:30 AM – 12:30 PMChef Andy McKinney prepares the delicious comfort foods of your childhood with an upscale, modern approach. On the menu: Brie and Lobster Mac ’n’ Cheese; Cottage Pie; Tuna Casserole; and “best ever” Chocolate Pudding.

A CULINARY ADVENTURE TO PARADISO – $60MONDAY, SEPTEMBER 29 7:00 – 9:00 PMExecutive Chef Adam MacKay of Burlington’s Paradiso Restaurant will teach you how to make an easy-to-prepare, Mediterranean-inspired meal to treat family and friends. On the menu: Spiced Sweet Potato and Pumpkin Soup with Toasted Pumpkin Seed and Maple Crème Fraîche; Braised Beef Cheek Gnocchi with Demi Glace Cream Sauce and Truffled Pecorino Crust; and Butternut Squash and Apple Tart with Rolled Oat Crumble and Cinnamon Anglaise Sauce.

30-MINUTE FAMILY MEALS – $60TUESDAY, SEPTEMBER 30 7:00 – 9:00 PMDelicious and nutritious has never been so fast and easy! Chef, cookbook author and culinary instructor Emily Richards presents an array of foods that can be incorporated or served on their own on those occasions where time is of the essence. On the menu: Veal Tacos with Avocado Tomato Sauce; Lazy Skillet Cabbage Roll Dinner; Roasted Sweet Potato and Pepper Quinoa Salad; Chorizo and Cauliflower Gnocchi; and Spiced Salmon Sticks.

SENSATIONAL FALL DINNER – $60THURSDAY, OCTOBER 2 7:00 – 9:00 PMExecutive Chef Ken Hodgins of Envers of Morriston shows how easy it is to entertain with this sensational fall meal. On the menu: Mushroom and Caramelized Onion Tart with Goat’s Cheese and Basil; Gnocchi with Bacon, Brussel Sprout Leaves, Caramelized Parsnips and Parmesan; and Pudding Chômeur with Roasted Pumpkin and Pecan Compote.

ITALIAN-INSPIRED THANKSGIVING ENTERTAINING – $60SATURDAY, OCTOBER 4 10:30 AM – 12:30 PMChef Paola Faiella of Two Wooden Spoons Catering demonstrates a colourful and flavourful Italian-inspired fall menu, perfect for entertaining. On the menu: Farro Soup with Basil and Ricotta Salata; Roasted Leg of Lamb with Artichokes and Potato Croquettes; and Gelato and Savoiardi Biscuits.

MADE FALL FRESH! – $60TUESDAY, OCTOBER 7 7:00 – 9:00 PMExecutive Chef Mitch Lamb of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant believes that the best food is made from premium, fresh ingredients. On the menu: Waldorf Salad; Beer-braised Short Ribs with Truffled Turnip Purée and Dried Cherry Jus; and Caramelized Pecan and Sweet Potato Pie.

MODERN THANKSGIVING DINING – $60THURSDAY, OCTOBER 9 7:00 – 9:00 PMChef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a complimentary $100 value appetizer platter for 10 people.Featured chef



A TASTE OF WHISKEY – $60TUESDAY, OCTOBER 14 7:00 – 9:00 PMChef Nina Sharpe, of St. Catharine’s Wellington Court Restaurant, demonstrates an impressive line-up of recipes incorporating Bourbon into guest-pleasing dishes. On the menu: Deep-fried Oysters with Bourbon Mustard Sauce; Bourbon Cream Cheese Crostini; Bourbon Beef Tenderloin with Whiskey and Sweet Potatoes; and Apple Dumpling with Bourbon Caramel and Homemade Vanilla Bean Ice Cream.

FROM THE BISTRO – $60THURSDAY, OCTOBER 16 7:00 – 9:00 PM Executive Chef Brandon Ashby of Burlington’s West Plains Bistro (winner of the Taste of Burlington’s People’s Choice award) presents a Parisian-inspired menu designed to whet your appetite and impress family and friends. On the menu: Crostini with Pear Chutney and Blue Cheese; Pork Tenderloin Medallions with Calvados-Apple-Cranberry Butter Sauce served with Spiced Roasted Sweet Potato Purée and Roasted Brussel Sprouts; and Pecan and Sweet Potato Tarts with Caramel Rum Sauce.

SIMPLY FRESH – $60FRIDAY, OCTOBER 17 7:00 – 9:00 PMFreelance Chef Jim Comishen takes all the hard work out of menu planning as he prepares fresh homemade recipes that are sure to please the whole family. On the menu: Green Bean Caprese-Style Salad with Grape Tomatoes, Mini Bocconcini and Sweet Roasted Peppers; Tomato Basil Bisque with Fresh Cilantro and Asiago Cheese; and Rack of Lamb with Cracked-Peppercorn Crust and Olive Tapenade served with Greek-Style Couscous.

THE ART OF BRUNCH – $60TUESDAY, OCTOBER 21 7:00 – 9:00 PMJust in time for your “anytime” entertaining needs, Chef and culinary instructor Bruce Duff gives you a fresh take on some of the old brunch standbys. On the menu: Grilled Figs stuffed with Goat’s Cheese; Huevos Taco with Chorizo, Monterey Jack and Avocado Salsa; Eggs and Grilled Beef Tenderloin served with Fresh Asparagus and Béarnaise Sauce; and Sweet Orange-Pecan French Toast.

GREAT GRILLING! – $60THURSDAY, OCTOBER 23 7:00 – 9:00 PM“Gastrotainer” and TV personality Christian Pritchard fires up some great BBQ ideas, perfect for all year long! On the menu: Grilled Asparagus Salad; Tuscan-inspired Grilled Crostini with various seasonal flavours; Jerk Pork Burger with Cold Rice and Pea Salad; and Banana Splits with Appleton Rum Sauce.

TASTY TAPAS TREATS – $60SATURDAY, OCTOBER 25 10:30 AM – 12:30 PMNiagara College Chef and culinary instructor Osvaldo Avila knows that the holidays are all about getting together with good friends and family and socializing! Experience a plethora of tasty tidbits, including a selection of offerings that are gluten-free and/or vegetarian. On the menu: Crispy Fall Salad with Yuca Croutons; Butternut Squash Highball with Toasted Red Quinoa and Pristine Oil; Sugar Snap Pea Salad with Montforte Toscano Cheese and Lime and Mint Dressing; Mac ’n’ Cheese made with Atlantic Lobster and Upper Canada Niagara Gold Cheese; Draft Ale-brined Pork Lollipops on Sugar Cane; and much more.

OUTSTANDING ITALIAN – $60MONDAY, OCTOBER 27 7:00 – 9:00 PMChef Julia Hanna of Oakville’s Ristorante Julia and Ritorno shares some of her favourite recipes for entertaining. On the menu: Pizza made with Fig Preserves, Herbed Olive Oil, Sliced Prunes, Prosciutto and Asiago; Blood Orange and Fennel Salad with Sicilian Olives, Toasted Red Walnuts and Shaved Romano; Veal Marsala with Cavolo Nero e Ceci (sautéed kale and chick peas); and Chocolate Cannoli.

TASTE OF ONTARIO AUTUMN – $85TUESDAY, OCTOBER 28 6:00 – 9:00 PMExecutive Chef Bryan Gibson of the Ancaster Mill prepares an elegant, fall-inspired meal that’s restaurant quality but can be made at home. On the menu: Cider-braised Squash and Lentil Salad with Brown Butter Vinaigrette and Feta Cheese; Jerusalem Artichoke Soup; Braised Beef Short Ribs with Parsnip and Yukon Gold Purée and Beet and Horseradish Relish; and Fall Apple and Pear Tart with Crisp Puff Pastry and Caramel. Full-meal class

“A” FOR AVOCADO – $85THURSDAY, OCTOBER 30 6:00 – 9:00 PMFood expert and culinary instructor Suzy Cui will teach you how to make amazing dishes with this one-of-a-kind superfood that’s pumped full of protein, vitamins and minerals! On the menu: Creamy Ginger Avocado Soup with Minced Pork; Deep-Fried Wontons with Cream Cheese and Avocado; Mango Avocado Salad; Avocado Chicken with Garlic Sauce and Coconut Brown Rice; Avocado Mango Smoothie; and more.Full-meal class

21

HOLIDAY HOSTING – $60SATURDAY, NOVEMBER 1 10:30 AM – 12:30 PMWith holiday hosting in mind, Chef Andy McKinney of Whisk Management demonstrates a menu based on seasonality, creativity and, above all, quality. On the menu: Leek and Potato Soup; Roasted Pork Loin with Scalloped Potatoes and Carrots roasted with Shallots, Maple and Sambal Olek; and White Chocolate and Cherry Bread Pudding.

ENTERTAIN WITH PANACHE – $60TUESDAY, NOVEMBER 4 7:00 – 9:00 PMChef/partner Sean Aktins of Streetsville’s Saucy and Brickhouse Pizza Co. whips up an assortment of recipes designed to please. On the menu: Roasted Butternut Squash Salad with Prosciutto, Feta and Balsamic Reduction; Stuffed Herb-crusted Pork Loin filled with Caramelized Onions, White Cheddar and Mushrooms and served with Potato Purée and Steamed Vegetables; and White Chocolate Skor Brownie.

ROCKIN’ MOROCCAN – $60THURSDAY, NOVEMBER 6 7:00 – 9:00 PM Chef and food writer Therese De Grace showcases her experience and knowledge of Moroccan-inspired foods with a refreshing hit of flavour. On the menu: Harira Soup with Merguez Sausage; Fattoush Salad with Harissa-roasted Prawns; Moroccan Brick Chicken with Minted Yogurt, Olives, Preserved Lemon and Apricot Scented Couscous; and Phyllo Cigars with Date and Pomegranate Filling served with Cinnamon Custard and Rosewater-scented Oranges.

THAI’RIFFIC – $60SATURDAY, NOVEMBER 8 10:30 AM – 12:30 PMChef William Wallace presents authentic Thai foods that are not only mouth-watering but also easy to prepare and sure to elevate your entertaining repertoire to new heights. On the menu: Fresh Spring Rolls with Quinoa; Spicy Coconut Milk Soup; Pad Thai; and Mango Rice Pudding.

HOLIDAY APPETIZERS –$60MONDAY, NOVEMBER 10 7:00 – 9:00 PMChef and culinary instructor Jessica Tennier shares her expertise and introduces you to a class devoted to the little edibles we all love to savour. On the menu: Mini Frittatas; Thai Chicken Meatballs; Scallop Ceviche in a Cucumber Cup; Mexican Bites; Stuffed Mushrooms; Pear and Blue Cheese wrapped in Prosciutto; and Twice-Stuffed Mini Potatoes.

DINNER AT MY HOUSE – $60THURSDAY, NOVEMBER 13 7:00 – 9:00 PMExecutive Chef Adrian Rusyn of the award-winning Breakwater Restaurant at Port Credit’s Waterside Inn shares some of his favourite go-to dishes for entertaining. On the menu: Potato and Leek Soup garnished with Leek Ash, Sour Cream and Chives; Braised Lamb Shoulder with Mashed Potatoes, Grated Horseradish, Caramelized Onions and Lamb Jus; and “The Cookie” (freshly baked chocolate chip cookie served with crème anglaise, gold flakes and vanilla ice cream).

HANDS-ON PLATING FOR THE HOLIDAYS – $100FRIDAY, NOVEMBER 14 6:30 – 9:00 PMJust in time for all your festive gatherings! Executive Chef Tony Andrady will show you how to turn your favourite celebratory meal into a restaurant-worthy presentation and wow your guests at your next gathering. Plating and presentation provide the all-important first impression and set the stage for the sensory experience of enjoying a fabulous meal! Registrants will receive a presentation kit and the other class tools required (retail value: $25).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.

SMALL PLATES, BIG FLAVOURS! – $60TUESDAY, NOVEMBER 18 7:00 – 9:00 PMChef, cookbook author, and culinary instructor Emily Richards cooks up some small bites, which provide big punches of flavour and are perfect for entertaining. On the menu: Smoked Paprika and Lime Shrimp; Citrus Crab Salad; Mushroom Tenderloin Bites; Garlic Bread and Chorizo; and Olive and Cheese Empanadas.


22

23 24

PLAYA CABANA: HEALTHY AND WHOLESOME MEXICAN – $60 TUESDAY, SEPTEMBER 9 6:30 – 8:30 PM Executive Chef Dave Sidhu of Playa Cabana, Toronto, demonstrates how to bring the flavours of Mexico into your own home using the freshest and most local ingredients to create an authentic autumn feast. On the menu: Fresh Guacamole; Chicken Mole; and Churros.

EMILY RICHARDS’ SUPPERTIME SURVIVAL – $60 TUESDAY, SEPTEMBER 16 6:30 – 8:30 PM Chef and cookbook author Emily Richards showcases meals that are fast and full of flavour to get you through the week. On the menu: Sweet Potato Mac ’n’ Cheese; Spiced Salmon Sticks with Roasted Sweet Potato and Pepper Quinoa; Slow Cooker Lasagna; and Mango Coconut Tilapia with Ginger Basmati Rice.

DAILY APPLE’S ONTARIO TABLE – $60 TUESDAY, SEPTEMBER 23 6:30 – 8:30 PM The chefs from Daily Apple, Toronto, showcase the best of seasonal Ontario produce with a menu focused on the freshest fall flavours. On the menu: Ontario Wedding Soup with White Beans, Swiss Chard and shaved Toscana; Glazed Brussels Sprout Salad with Fresh Candy Cane Beets and Warm Chèvre drizzled with Sweet Maple Vinaigrette; Oven-roasted Heirloom Tomato, Herbed Squash and Garlic Feta “Hero” Sandwiches; and Fresh Apple, Pear and Cranberry Crisp with Creamy Caramel Sauce.

MATTHEW KENNEDY’S AUTUMN COMFORTS – $60 TUESDAY, SEPTEMBER 30 6:30 – 8:30 PM Chef Matthew Kennedy prepares a comforting autumn menu with entertaining-friendly recipes you’ll make over and over again. On the menu: Fried Green Tomatoes with Field Arugula, Cured Cherry Tomatoes, Marinated Olives, Tuscano Cheese and Vin Cotto (Italian condiment); Braised Ontario Beef Short Ribs with Roasted Acorn Squash; Yukon Gold Galette with Sautéed Kale and Natural Reduction; and Apple Cinnamon Beignets with Dulce de Leche.

JEFFREY MARSHALL: FLAVOURS OF PORTUGAL – $60 TUESDAY, OCTOBER 7 6:30 – 8:30 PM Executive Chef Jeffrey Marshall of George Weston Limited focuses on the rich, bold flavours of traditional Portuguese cuisine. On the menu: Caldo Verde (kale soup with chorizo sausage); Dry-Rub Piri Piri Roast Pork Tenderloin with Smashed Potatoes and Rice; and Molotov (fluffy meringue with caramel and crème Anglaise).

HARVEST ENTERTAINING DINNER FROM DELICIOUS DISH – $85THURSDAY, OCTOBER 16 6:00 – 9:00 PMChef/instructor Carolyn Cohen, owner of Delicious Dish Cooking School, Toronto, shares her tips and tricks on how to make entertaining easier with flavour-packed seasonal dishes. On the menu: Squash and Pear Soup; Porcini-rubbed Chicken with Leek and White Wine Pan Sauce; Black Kale, Yellow Beet and Red Quinoa Salad; Fall Harvest Salad with Tahini Date Syrup Vinaigrette; and Apple-Pear Galette. Full-meal class

FANTASTIC FOOD AND TALES FROM THE SILK ROUTE – $60 TUESDAY, OCTOBER 21 6:30 – 8:30 PM Cookbook authors and food historians Smita and Sanjeev Chandra present a fascinating journey along the famous Silk Route. On the menu: Hakka Pan-fried Momos (dumplings) stuffed with Chicken, Lamb and Herbs from China and served with a Spicy Fresh Tomato Chutney from Afghanistan; Oven-roasted Spiced Chicken stewed with Tomatoes and Chick Peas from Pakistan and served with Saffron Rice; Masala Paneer Tikka (grilled chunks of cottage cheese in creamy tomato gravy) with Sautéed Onions, Peppers and Tomatoes from India; and Persian-Style Baklava.

TERRONI: TRADITIONAL ITALIAN HARVEST – $60 TUESDAY, OCTOBER 28 6:30 – 8:30 PM Executive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges us with premium ingredients, simple techniques and spectacular seasonal Italian dishes. On the menu: Zuppa di Funghi e Ceci (porcini-chick pea soup); Stinco d’Agnello All’uva (braised lamb shank with Muscat grapes, pine nuts, polenta and dandelion); and Nutella Soufflé.

BRINGING HOME THE BACON – $60TUESDAY, NOVEMBER 4 6:30 – 8:30 PM Chef Sean Vodden of Trevor Kitchen and Bar, Toronto, celebrates bacon showcasing various types – Streaky, Peameal and Buckboard – and incorporating them into succulent dishes. On the menu: Fresh Pork Rinds; “Pig Shots” (sausage wrapped in Buckboard bacon filled with cream cheese and served with mixed baby greens); BLT with Roasted Peameal, Arugula, Heirloom Tomatoes, Caramelized Onions and Truffle Aioli served with Yukon Gold BBQ Chips; and Maple Bacon Doughnuts with Bourbon Crème Anglaise.

HANDS-ON MODERN THAI FLAVOURS – $75 WEDNESDAY, NOVEMBER 5 12:00 – 2:30 PMChef Brenda Kwong Hing combines favourite Thai flavours in unique and enticing ways. On the menu: Lemongrass Chicken Larb (minced meat) in Crisp Lettuce; Noodles in Spicy Broth with Spicy Pork Garnish; and Grilled Salmon with Kaffir Lime Sauce and Spicy Mint Noodles.Hands-on class

CHEESECAKE 101 – $60THURSDAY, NOVEMBER 20 7:00 – 9:00 PMChef and cookbook author Sabrina Falone showcases the versatility and wow-factor of these cheese-based crowd-pleasers! On the menu: Aged White Cheddar Cheesecake with Bacon Jam and Oven-roasted Tomatoes (to serve as an appetizer or as part of a cheese board); White Chocolate Raspberry Cheesecake Bars; Chocolate Pecan Cheesecake Bites with Caramel Sauce; Candy Cane Cheesecake Brownies; and Egg Nog Cheesecake.

A CELEBRATION TO REMEMBER – $60SATURDAY, NOVEMBER 22 10:30 AM – 12:30 PMExecutive Chef Chris Smythe, of Escabeche at Niagara-on-the-Lake’s Prince of Wales Hotel, shares his cooking tips and techniques to make entertaining a breeze. On the menu: Victory Farm’s Lettuce Hearts with Sun-dried Cherries, Toasted Pumpkin Seeds, Tiger Blue Cheese and Avocado Oil Vinaigrette; Cabernet-braised Beef Short Ribs served with Thyme-creamed Potatoes and Roast Heirloom Carrots; and Dark Chocolate Tart with Preserved Berry Compote.

CHOCOLATE, CHOCOLATE, CHOCOLATE – $85MONDAY, NOVEMBER 24 6:00 – 9:00 PMNothing evokes thoughts of luxury, decadence and richness in foods like chocolate! Executive Chef Mitch Lamb, of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant, incorporates chocolate in every course. On the menu: Pan-seared Sea Scallop with White Chocolate Hollandaise, Pomegranate Molasses and Fennel Pollen; Mexican Chocolate Soup with Dried Fruits and Chilies; Venison Strip Loin with Black Currant and 80% Dark Chocolate Jus served with White Chocolate Ricotta Gnocchi; and Phyllo-wrapped Brie with Milk Chocolate, Pecans and Blood Orange Marmalade.Full-meal class

LET’S THROW A COCKTAIL PARTY! – $60TUESDAY, NOVEMBER 25 7:00 – 9:00 PMChef, cookbook author and culinary instructor Daphna Rabinovitch shows you how elegant and delicious foods can be baked in a flash. On the menu: Rosemary and Pine Nut Shortbread; Savoury Rugelach; Triple Cheese Straws; and Goat’s Cheese and Smoked Salmon in Phyllo.



LCBO SUMMERHILLLCBO MILLCROFT CENTRE

25

UNIQUE NOODLES WITH PASTA TAVOLA – $60THURSDAY, NOVEMBER 6 6:30 – 8:30 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 Toronto 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) and 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).

HANDS-ON HOLIDAY TREATS – $75THURSDAY, NOVEMBER 13 6:00 – 8:30 PM Pastry Chef Paula Bambrick shows you how to prepare an assortment of delectable holiday treats you can take home for family and friends. On the menu: Classic Shortbread; Toffee Pecan Drops; Brown Sugar Shortbread; Cranberry Pistachio Cookies; Cappuccino Shortbread; Swedish Almond Fingers; Ginger Lime White Chocolate Truffles; Chocolate-drizzled Caramel Popcorn; Chocolate Haystacks; Spiced Mixed Nuts; Cheese “Truffles;” and Fig and Walnut Tapenade. Hands-on class

TONY ANDRADY’S SEASONAL ENTERTAINING MENU – $85 TUESDAY, NOVEMBER 18 6:00 – 9:00 PM Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a $100 gift certificate for an appetizer platter for 10 people (retail value: $100). Full-meal class/Featured chef

MOROCCAN HOLIDAY DINNER WITH THE SULTAN’S TENT – $60 TUESDAY, NOVEMBER 25 6:30 – 8:30 PMExecutive Chef Lahcen Chaboun of The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best quality ingredients to create an authentic, celebratory feast. On the menu: Mini Bastilla filled with Butternut Squash; Whole Roast Chicken stuffed with Moroccan Seffa (vermicelli) and roasted with Green Olives in Preserved Lemon Sauce; and Traditional Moroccan Orange Sponge Cake with Moroccan Coffee.


LCBO THE KINGSWAY

TERRONI: TRADITIONAL ITALIAN HARVEST – $60 TUESDAY, SEPTEMBER 9 6:30 – 8:30 PM Executive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges us with premium ingredients, simple techniques and spectacular seasonal Italian dishes. On the menu: Zuppa di Funghi e Ceci (porcini-chick pea soup); Stinco d’Agnello All’uva (braised lamb shank with Muscat grapes, pine nuts, polenta and dandelion); and Nutella Soufflé.

DAILY APPLE’S ONTARIO TABLE – $60 MONDAY, SEPTEMBER 15 1:00 – 3:00 PM The chefs from Daily Apple, Toronto, showcase the best of seasonal Ontario produce with a menu focused on the freshest fall flavours. On the menu: Ontario Wedding Soup with White Beans, Swiss Chard and shaved Toscana; Glazed Brussels Sprout Salad with Fresh Candy Cane Beets and Warm Chèvre drizzled with Sweet Maple Vinaigrette; Oven-roasted Heirloom Tomato, Herbed Squash and Garlic Feta “Hero” Sandwiches; and Fresh Apple, Pear and Cranberry Crisp with Creamy Caramel Sauce.

LCBO SUMMERHILL Spotlight

Originally from Nairobi, Kenya, Chef Tony Andrady was enticed into the culinary world by his passion for food and has been cooking for 24 years. Mentored by Chef Joseph Vonlanthen, Tony completed his culinary apprenticeship at the Constellation Hotel, Toronto, where he learned to develop his own unique style and f lair. Tony has had the opportunity to cultivate his palate in Europe, and has worked as an Executive Chef in the Cayman Islands, a private chef in Muskoka and in some of the GTA’s best restaurants including The Red Tomato and Fred’s Not Here. His current challenge? Taking on the complexities of Kosher cooking.

Tony’s culinary philosophy reflects a healthy lifestyle and an emphasis on local ingredients and partnerships with farmers. He is known for his expert restraint which allows the natural flavour of his food to express itself simply and deliciously.

Tony AndradyChef Tony Andrady

f.y.i.Which kitchen item couldn’t you live without?

My three-foot Pepper mill.

What is your favorite guilty pleasure?

Butter.

What is the most unusual thing you have ever eaten?

Camel.

What type of food has influenced you the most?

African home cooking.

meet him...LCBO KINGSWAY SEPTEMBER 16

MILLCROFT OCTOBER 9

BAYVIEW VILLAGE OCTOBER 20

LCBO SUMMERHILL NOVEMBER 18

26

28

EXQUISITE INDIAN VEGETARIAN – $85 THURSDAY, OCTOBER 16 5:30 – 8:30 PMIndian cuisine is known for its immense variety of vegetables combined with aromatic spices. Arvinda and Preena Chauhan of Arvinda’s Healthy Gourmet Indian Cooking use a bounty of vegetables and local produce to make a vegetarian meal that even meat-lovers will enjoy. On the menu: Pav Bhaji (Mumbai street food of vegetable curry on garlic-toasted crostini); South Indian Coconut Vegetable Curry; Saag Paneer (creamy Indian Cheese cubes cooked with spinach greens); Mattar Basmati Rice Pullao (cumin-scented basmati rice with peas); and Gajjar Ka Halwa (warm carrot sweetmeat with cardamom, nuts and vanilla chai ice cream). Full-meal class

HANDS-ON MODERN THAI – $75 MONDAY, OCTOBER 20 12:30 – 3:00 PM Chef Sara Nguyen helps you create your own Thai meal by preparing a four-course menu incorporating Thai essentials, including herbs, sauces, pastes and some cutting techniques. On the menu: Prawn Tom Yum Soup (hot-and-sour soup with shrimp); Tamarind Chicken Pad Thai; Stir-Fried Thai Basil Beef; and Red Curry-smoked Duck on a bed of Curry Vegetables. Hands-on class

TONY ANDRADY: SEASONAL ENTERTAINING MENU – $85 TUESDAY, SEPTEMBER 16 5:30 – 8:30 PM Chef Tony Andrady is sure to impress with this stylish entertaining menu featuring seasonal ingredients that celebrate local flavours. On the menu: Pumpkin and Blue Lump Crab Chowder; Organic Kale and Quinoa-roasted Butternut Squash Salad; Roasted Lamb Chops crusted with Sage and Pistachio Sausage on Autumn Succotash; and Chunky Apple Cake with Mascarpone Cheese Frosting. Plus, one lucky participant will receive a complimentary $100 value appetizer platter for 10 people.Full-meal class/Featured chef

PLAYA CABANA: HEALTHY AND WHOLESOME MEXICAN – $60 TUESDAY, SEPTEMBER 23 6:30 – 8:30 PM Executive Chef Dave Sidhu of Playa Cabana, Toronto, demonstrates how to bring the flavours of Mexico into your own home using the freshest and most local ingredients to create an, authentic autumn feast. On the menu: Fresh Guacamole; Chicken Mole; and Churros.

FANTASTIC FOOD AND TALES FROM THE SILK ROUTE – $60 TUESDAY, SEPTEMBER 30 6:30 – 8:30 PM Cookbook authors and food historians Smita and Sanjeev Chandra present a fascinating journey along the famous Silk Route. On the menu: Hakka Pan-fried Momos (dumplings) stuffed with Chicken, Lamb and Herbs from China and served with a Spicy Fresh Tomato Chutney from Afghanistan; Oven-roasted Spiced Chicken stewed with Tomatoes and Chick Peas from Pakistan and served with Saffron Rice; Masala Paneer Tikka (grilled chunks of cottage cheese in creamy tomato gravy) with Sautéed Onions, Peppers and Tomatoes from India; and Persian-Style Baklava.

AUTUMN BRUNCH ENTERTAINING – $60 SATURDAY, OCTOBER 4 10:30 AM – 12:30 PMChef Brenda Kwong Hing celebrates the weekend with a long leisurely brunch menu, perfect for entertaining family and friends. On the menu: Hot Chocolate; Herbed Goat’s Cheese with Oranges and Balsamic Reduction; Homemade Apple and Sage Sausages; Three-Cheese Frittata; and Individual Apple Tarte Tatins.

MATTHEW KENNEDY’S LAID-BACK THANKSGIVING DINNER – $60TUESDAY, OCTOBER 7 6:30 – 8:30 PM Chef Matthew Kennedy prepares this casual Thanksgiving menu that’s low on stress but full of sparkle and style. On the menu: Roasted Tomato Velouté with Aged Cheddar and Buttermilk Scones; Crispy Cornish Game Hen with Cranberry and Wild Rice Stuffing, Maple-glazed Harvest Vegetables and Pan Sauce; and Dark Chocolate Pots de Crème with Whipped Mascarpone and Candied Oranges.

JEFFREY MARSHALL: FLAVOURS OF PORTUGAL – $60TUESDAY, NOVEMBER 4 6:30 – 8:30 PM Executive Chef Jeffrey Marshall of George Weston Limited focuses on the rich, bold flavours of traditional Portuguese cuisine. On the menu: Caldo Verde (kale soup with chorizo sausage); Dry-Rub Piri Piri Roast Pork Tenderloin with Smashed Potatoes and Rice; and Molotov (fluffy meringue with caramel and crème Anglaise).

THE MONGOLIAN GRILL – $70 THURSDAY, NOVEMBER 13 6:30 – 8:30 PM Chef Suzy Cui makes Mongolian grilling a fun dining and social event preparing your favourite meat, as well as various grilled sides. On the menu: Grilled Beef Tenderloin; Sliced Chicken Breasts; Pork Tenderloin; Suzy’s Homemade Chicken and Vegetable Spring Rolls; and Dumplings.

HANDS-ON HOLIDAY TREATS – $75 MONDAY, NOVEMBER 17 12:30 – 3:00 PM Pastry Chef Paula Bambrick shows you how to prepare an assortment of delectable holiday treats you can take home for family and friends. On the menu: Classic Shortbread; Toffee Pecan Drops; Brown Sugar Shortbread; Cranberry Pistachio Cookies; Cappuccino Shortbread; Swedish Almond Fingers; Ginger Lime White Chocolate Truffles; Chocolate-drizzled Caramel Popcorn; Chocolate Haystacks; Spiced Mixed Nuts; Cheese “Truffles;” and Fig and Walnut Tapenade. Hands-on class

27

LOW AND SLOW: BRAISING MENU – $60 TUESDAY, OCTOBER 21 6:30 – 8:30 PM Chef Paula Bambrick pairs up with Toronto’s west-end Butcher by Nature to discuss different cuts of meat and the long and slow braising technique. On the menu: Devilled Short Ribs; Lamb Shoulder with Garlic and Fresh Herbs in White Wine; and Chicken with Double-smoked Bacon, White Beans and Vegetables.

A NIGHT IN JAMAICA – $60 TUESDAY, OCTOBER 28 6:30 – 8:30 PM Chef Luleta Brown, owner of My Secret Chef Personal Chef Service, celebrates Jamaica with this colourful and delicious feast. On the menu: Red Pea Bisque with Crème Fraîche and Caramelized Coconut; Ginger and Tamarind-stuffed Pork Tenderloin with Scallion-Plantain Cakes; and Cream Puffs with Spiced Rum and Mango Sauce.

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


THE SULTAN’S TENT: MOROCCAN HOLIDAY DINNER – $85TUESDAY, NOVEMBER 18 5:30 – 8:30 PMExecutive Chef Lahcen Chaboun from The Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best quality ingredients to create an authentic, celebratory feast. On the menu: Mini Bastilla filled with Butternut Squash; Whole Roast Chicken stuffed with Moroccan Seffa (vermicelli) and roasted with Green Olives in Preserved Lemon Sauce; and Traditional Moroccan Orange Sponge Cake with Moroccan Coffee.Full-meal class

NEW YEAR’S TAPAS PARTY WITH EMILY RICHARDS – $60TUESDAY, NOVEMBER 25 6:30 – 8:30 PMChef and cookbook author Emily Richards shares her gourmet small plates menu, along with helpful hints on how to prepare and present it easily. On the menu: Smoked Paprika Shrimp with Lime Dip; Wilted Greens with Raisins and Pine Nuts; Spanish Tortilla with Tomato Sherry Salsa; Spiced-up Lamb Kebabs; and Citrus Caramel Flan.

LCBO THE KINGSWAY

28

29

Think of these events as your source for everythingfrom how to pair drinks with cheese and chocolate to understanding cognac and what’s hot in autumn hors d’oeuvres.

Life Style


APPETIZING CHEESE STARTERS – $45 FRIDAY, SEPTEMBER 12 6:30 – 8:00 PM Holiday entertaining need not be complicated. Cheese will always please.Join Debbie Levy from Dairy Farmers of Canada as she shares her favourite appetizer recipes for the holiday season. An expert Product Consultant will be on hand to present the perfect pairings.

CHEESE, CHOCOLATE AND WINE – $45 FRIDAY, OCTOBER 24 6:30 – 8:00 PMHave you ever wondered why chocolate cheesecake is so popular? What is it about chocolate and cheese that makes them perfect companions? Join Dairy Farmers of Canada cheese expert Debbie Levy as she explores how different varieties of cheese and chocolate can be combined. An expert Product Consultant will be on hand to show how wine can heighten our enjoyment of these two favourite food groups.

DEMISTIFYING COGNAC – $40MONDAY, NOVEMBER 17 7:00 – 8:30 PMTonight we welcome the Brand Ambassador for Remy Martin who will take us on a journey deep into the heart of Cognac. He’ll be sharing his knowledge and experience of this centuries-old distillery and the liquid gold they are world renowned for. You’ll learn why all Cognac is brandy but not all brandy is Cognac, the difference between VS and XO, what makes excellence unique and so much more.

LCBO THE KINGSWAY

APPETIZING CHEESE STARTERS – $45THURSDAY, NOVEMBER 6 7:00 – 8:30 PM Holiday entertaining need not be complicated. Cheese will always please. Join Debbie Levy from Dairy Farmers of Canada as she shares her favourite appetizer recipes for the holiday season. An expert Product Consultant will be on hand to present the perfect pairings.

let’s keep in touch!

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

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

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

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

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

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

1928

5Please recycle this guide.

LCBO Special EventsDept. 90343 Freeland StreetToronto, ONM5E 1L7

HOW TO REGISTERTo avoid disappointment, please register early! To purchase your tickets, please call or visit the Customer Service Desk at the desired location. Payment must be received in person prior to the class date. Spaces are limited.We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin. No refunds or transfers for missed class(es). Participants must be 19 years of age or older.

Please note: Events are subject to change, as are advertised recipes. Call the store in advance for confirmation.In accordance with Alcohol and Gaming Commission guidelines, beverage alcohol samples are offered in limited quantities. Customers will receive one sample only of each product. Seats in classes cannot be reserved, nor can we ask class participants to relinquish or change their seats to accommodate groups. We suggest you arrive early to ensure your group is seated together.Full-meal Classes feature full portions of the recipes prepared. Aroma is an important component of all beverage alcohol tastings. We recommend attendees refrain from wearing perfume, cologne or other scented products.LCBO is committed to serving people with disabilities. If you require accommodation, please advise us when registering for a class.

LCBO BAYVIEW VILLAGE TORONTO

2901 Bayview Ave. North York, ON M2K 1E6

Tel. 416-222-7658

LCBOBayviewVillage

Bay

view

Ave

nue

Sheppard Avenue

York Mills Road

Lesl

ie S

tree

t

Yong

e St

reet

LCBO MILLCROFT CENTREBURLINGTON

2000 Appleby Line Burlington, ON L7L 6M6

Tel. 905-336-6200

LCBOMillcroftCentre

Q.E.W.

Upper Middle Road

Highway 5

Bur

loak

Driv

e

Wal

kers

Lin

e

App

leby

Lin

e

LCBO SUMMERHILLL TORONTO

10 Scrivener Square Toronto, ON M4W 3Y9

Tel. 416-922-0403

LCBOSummerhill

Birch Ave

Macpherson Ave

Roxborough St W

Alcorn Ave

Yong

e St

reet

LCBO THE KINGSWAYTORONTO

2946 Bloor Street West Toronto, ON M8X 1B7

Tel. 416-239-3066

LCBOThe

Kingsway

Bloor Street West

Roy

al Y

ork

Roa

d

Islin

gton

Ave

nue

Prin

ce E

dwar

d D

rive

lcbo.com/learn

Documents

Taste ExperıenceThe 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