Taste Experıence

Transcription

Taste Experıence

Taste
Experıence
LCBO’s Guide to Hands-on Learning
goût
découverte
de la
Le
Les activités éducatives de la LCBO
WINTER 2016
Eastern Area
HIVER 2016
Région de l’Est
WINE APPRECIATION • TUTORED TASTINGS • COOKING CLASSES • LIFE & STYLE • COURS SUR LES VINS • DÉGUSTATIONS COMMENTÉES
Taste
Experıence
Enliven the winter months with
one of our many inspired events. Our classes are
a shortlist of what makes cold weather special –
things like comfort food for a crowd and warming
desserts, as well as the latest trends (and favourite
classics) in wine, beer and spirits. Sign up soon,
especially if you’re interested in one of our alwayspopular scotch classes – and get ready to fall in
love with winter.
Wine Appreciation
3
Tutored Tastings
NEPEAN CROSSROADS
6
RIDEAU STREET
8
Cooking Classes
Winter
NEPEAN CROSSROADS
12
RIDEAU STREET
17
Life & Style
NEPEAN CROSSROADS
23
POUR VOIR LES ACTIVITÉS OFFERTES EN
FRANÇAIS, ALLEZ À LA PAGE 19.
To purchase your tickets, please register in person at
the Customer Service Desk at the desired location.
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 Bubbles
Not 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 Finesse
Wine
Appreciation
Forget the notion that wine knowledge is lots of technical terms and lofty descriptions.
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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.
Are 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
Australia: What’s Up Down Under
Australia 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 West
Explore the wine regions of California, develop
your tasting approach and get the latest
on West Coast wines in the world market.
Spotlight: South America
Experience the unique tastes of Chile and Argentina while
expanding your knowledge of wines made at the foot of
the Andes.
Canada: Here at Home
Get acquainted with Canadian winemaking and the creation
of the Vintners Quality Alliance (VQA) as you sample
world-class wines from Ontario and British Columbia.
when
where
An Introduction to Wine Appreciation
NEPEAN CROSSROADS
THURSDAYS, JANUARY 7, 14, 21, 28
6:30 – 8:30 PM
RIDEAU STREET
WEDNESDAYS, JANUARY 6, 13, 20, 27
6:30 – 8:30 PM
Vive la France!
Wines of the New World
Wines of the Old World
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 Germany
You 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.
NEPEAN CROSSROADS
THURSDAYS, FEBRUARY 4, 11, 18, 25
6:30 – 8:30 PM
RIDEAU STREET
WEDNESDAYS, FEBRUARY 3, 10, 17, 24
6:30 – 8:30 PM
Wines of the Old World
NEPEAN CROSSROADS
THURSDAYS, MARCH 3, 10, 17, 24
6:30 – 8:30 PM
RIDEAU STREET
WEDNESDAYS, MARCH 2, 9, 16, 23
6:30 – 8:30 PM
lift here for
when & where
NEPEAN CROSSROADS
Tutored
Tastings
Why not rely on a pro?
Our Tutored Tastings let you do just that as
one of our expert Product Consultants reveals
a whole new approach to tasting in lively
and engaging seminars.
Perfect
Pairings
Matching food with drink shouldn’t be a mystery. Sip and sample
drinks which we will serve with specially chosen food matches in our
highly informative Perfect Pairings seminars. Eat, drink and
learn how easy it is to complement menus with wine, spirits and beer.
*
BROKEN BANK BEAUTIES – $35
TUESDAY, JANUARY 5
7:00 – 8:00 PM
Does the price of wine really determine
its quality? An expert Product Consultant
answers this question with a tasting of
great value wines that are available all year
long. Come and experience what
budget-friendly wines really have to offer
– be prepared to be pleasantly surprised.
DIY WINE TASTINGS – $45
TUESDAY, JANUARY 12
7:00 – 8:30 PM
Have you always wanted to host your own
wine tasting? Or know the secrets of
hosting a successful wine night? Learn
how to recognize and describe the
aroma and flavour profile of the six classic
grape varieties. Attend this class and
you’ll master the essentials on how to host
a perfect, fun and educational evening.
*
TAPAS DE ESPAÑA – $45
Perfect
Pairings
TUESDAY, JANUARY 19
7:00 – 8:30 PM
¡Dile si al vino! Say yes to wine! Spain
produces many exciting wines based on
both indigenous and international
grape varieties. Let an expert Product
Consultant take you on a tasting tour
to discover the unique flavours and styles
of wine this country has to offer, and
say “si” to this fun-filled tasting of Spain’s
finest wines and tapas.
WHISKY SHOP TASTING
ROBBIE BURNS DAY – $75
Perfect
Pairings
TUESDAY, JANUARY 26
6:30 – 8:30 PM
Celebrate the spirit of Robbie Burns
Day (January 25th) as we sample some of
Scotland’s finest whisky offerings to
the world. From the Islands to the Highlands,
you’ll taste and discover a special
selection of single malts from our Whisky
Shop. Sign up early as this popular
class sells out quickly!
FAST FOOD, SLOW SIPPERS,
GAME DAY STARTERS – $45
TUESDAY, FEBRUARY 2
7:00 – 8:30 PM
Robust ales and lagers set the scene as
you begin to debate the outcome of the
Big Game, but let’s not forget the ciders
and sippers that can also crash the party.
Taste and discover the best selections for
your special sports gathering as we serve
them up with some fun football fare.
TWO-PART WHISK(E)Y TOUR:
IRELAND VS. SCOTLAND – $130
$70 per class or save $10 when
purchasing both classes.
MONDAY, FEBRUARY 22
7:00 – 8:30 PM
MONDAY, FEBRUARY 29
7:00 – 8:30 PM
Discover the diversity of single malt
scotches and Irish whiskies by sampling
a selection from each country’s main
production areas. The first class will be
dedicated to all that is Scottish along
with proper pub fare. The second class
will showcase all that is Irish along
with traditional Irish food.
BE MY DESSERT &
WINE VALENTINE – $50
SOMMELIER SMACKDOWN – $40
TUESDAY, FEBRUARY 16
7:00 – 8:00 PM
It’s time to demystify this most natural
of all pleasures. Can you taste like
a professional? Join us for a fun and
informative tasting experience of
six wines where your visual, olfactory
and taste senses will be put to the
test against an expert Product Consultant’s.
A great class for those who have taken
our Wine Appreciation Series.
TUESDAY, FEBRUARY 9
7:00 – 8:30 PM
St. Valentine’s Day is just around the
corner and it’s time for a little indulgence.
Prepare for the big night with a selection
of some of our favourite wines paired with
food. Tantalize the one you love with
wines including charming Champagnes,
romantic reds and sexy Sauternes.
Each will be paired with charcuterieinspired bites and luscious desserts.
THE BOLD & THE BLIND
FROM DOWN UNDER – $40
7:00– 8:00 PM
Can you identify a Grenache? A Shiraz?
How about a Chardonnay or a Semillon?
Join us on a blind tasting tour of fabulous
wines from Down Under, experiencing
the big and bold red wines and the crisp
and elegant whites of Australia. A great
opportunity to better understand their
unique characteristics and styles.
*
Perfect
Pairings
Featured products will be served with sample-sized portions of catered food matches.
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NEPEAN CROSSROADS
LOCO FOR LOCAL – $45
TUESDAY, MARCH 1
7:00 – 8:00 PM
Award-winning wines from Ontario boast
exceptional quality and variety. This
evening, an expert Product Consultant will
feature a tasting of some of the best
from our VQA Boutique paired with local
cheeses made right here in Ontario.
Discover why there’s no place like home to
find great value and fabulous wines!
FOUR-WEEK BEER TOUR – $105
*Save $35 when purchasing
a four-class series.
Each class includes a
food-matching segment.
WEEK 1: HISTORY OF BREWING /
LAGERS VS. ALES – $35
MONDAY, FEBRUARY 29
7:00 – 8:30 PM
We begin our series with the history of
beer production, its global impact
and upcoming trends in brewing. While
sampling various styles of lager and
ales, we’ll examine the beer family tree,
and discover how only two branches
can yield such varied results. Beer and
food matching will also be discussed
as you learn how versatile beer can be at
your table.
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WEEK 2: THE WORLD OF ALESFROM IPAS TO STOUTS – $35
MONDAY, MARCH 7
7:00 – 8:30 PM
Explore varied styles of IPAs, stouts and
wheat beers as you come to understand
the different historic influences and the
countries that inspired them. Savour
tastes that are everything from hugely hoppy
to mightily malty! Food matches will
be a special focus as these beers pack
tremendous flavour.
WEEK 3: THE RISE OF SOURS,
LAMBICS, RADLERS & CIDERS – $35
MONDAY, MARCH 14
7:00 – 8:30 PM
Funk, esoteric, rare. Let us help you decipher
the wild lambic world of the often
misunderstood spontaneous beer. Also on
the docket will be radlers and ciders.
Delicious and crisp, both are made with
fruit and/or fruit juices and are on the rise.
WEEK 4: CRAFT BREWING
& FUTURE TRENDS – $35
MONDAY, MARCH 21
7:00 – 8:30 PM
We finish our series closer to home as we
examine the huge trend of craft brewing.
Each craft brew offers so many flavours
and styles, each unique and distinctive.
On deck this evening, a variety of some
local artisanal brews.
HORIZONTAL TASTING – $40
TUESDAY, MARCH 8
7:00 – 8:00 PM
In a horizontal tasting, the wines are all
from the same vintage year, but are from
different wineries/producers. Join us
as we keep the grape variety or type and
wine region the same to demonstrate
the differences in winery styles. See how
each winemaker manipulates the wine or
allows the terroir and climate to do its thing.
LCBO RIDEAU STREET
ST. PATTY’S DAY CELEBRATION – $45
TUESDAY, MARCH 15
7:00 – 8:00 PM
Come celebrate St. Patrick’s Day dressed
in green as we taste and discover
some fine libations from Ireland. An expert
Product Consultant shares samples of
some fine offerings from beer to whisky,
all from the Emerald Isle.
MARCH MADNESS – $35
TUESDAY, MARCH 22
7:00 – 8:00 PM
Consultant’s choice! Join us for an evening
of discovery as an expert Product
Consultant chooses favourite gems from
the March 19th Vintages release.
This class will be educational for both the
beginner and experienced wine lover.
GLOBE TROTTERS: WINES OF THE
NEW & OLD WORLD – $40
TUESDAY, MARCH 29
7:00 – 8:00 PM
Join in the challenge as we pit the wines of
the Old World against its contenders.
Experience a friendly tasting competition
between the innovation and forwardfruit seductiveness of the New World versus
the mastery of the blend and the influence
of terroir in the Old. You may discover a
new favourite!
BEER APPRECIATION: A NEW
RELATIONSHIP WITH BEER
(FOUR-WEEK SERIES) – $105
WEEK 1: HISTORY OF BREWING /
LAGERS VS. ALES
THURSDAY, JANUARY 7
7:00 – 8:30 PM
We begin our series with the history of beer
production, its global impact and upcoming
trends in brewing. Why does beer taste the
way it does? While sampling various styles
of lagers and ales, we’ll examine the beer
family tree, and discover how only two
branches can yield such varied results.
Beer and food matching will also be
discussed as you learn just how versatile
beer can be at your table.
WEEK 2: THE WORLD OF ALES
FROM IPAS TO STOUTS
THURSDAY, JANUARY 14
7:00 – 8:30 PM
Explore varied styles of IPAs, stouts and
wheat beers as you come to understand
the different historic influences and the
countries that inspired them. Everything
from hugely hoppy to mightily malty! Food
matches will be a special focus as these
beers pack tremendous flavour.
WEEK 3: THE RISE OF SOURS,
LAMBICS, RADLERS & CIDERS – $35
7:00 – 8:30 PM
Funk, esoteric, rare. Let us help you decipher
the wild lambic world of the often
misunderstood spontaneous beer. Also on
the docket will be radlers and ciders.
Delicious and crisp, both are made with
fruit and/or fruit juices and are on the rise.
WEEK 4: CRAFT BREWING
& FUTURE TRENDS
7:00 – 8:30 PM
We finish our series closer to home as we
examine the huge trend of craft brewing.
What’s current and where is the industry
headed? Local and adventurous brewers
are exploring new techniques, as well as
crafting new takes on ancient styles.
Join us as we uncover the world of craft,
cottage and artisanal brewing, and
sample some inspired food-pairings.
MOUTHWATERING MALBECS – $30
MONDAY, JANUARY 11
7:00 – 8:00 PM
A few years ago people were just becoming
acquainted with Malbec. Today, exciting
Malbec wines and unusual grape combinations
make for some great discoveries. Join us
this evening as we explore some examples
of your new favourite grape.
PORT, CHOCOLATE & CHEESE – $50
WEDNESDAY, JANUARY 20
7:00 – 8:30 PM
Experience one of the oldest traditions
in fortified wines. From bottle-aged to
wood-aged, taste and discover Ports of
many styles as an expert Product Consultant
presents a delicious selection guaranteed
to develop a greater appreciation of this
exciting Portuguese wine.
LOCO FOR LOCAL – $45
MONDAY, FEBURARY 1
7:00 – 8:30 PM
Award-winning wines from Ontario boast
exceptional quality and variety. This evening,
an expert Product Consultant will feature
a tasting of some of the best from our VQA
Boutique paired with local cheeses made
right here in Ontario. Discover why there’s
no place like home to find great value and
fabulous wines!
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LCBO RIDEAU STRZEET
CLASSIC WINE & CHEESE – $45
THURSDAY, FEBRUARY 4
7:00 – 8:30 PM
Matching wine with cheese is not as easy
as it sounds. An expert Product Consultant
will explain the diversity of flavours in
each and how best to match them flawlessly.
TOUR DE FRANCE – $40
MONDAY, FEBRUARY 8
7:00 – 8:30 PM
From 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.
HAIL CAESAR! – $30
WEDNESDAY, FEBRUARY 17
7:00 – 8:30 PM
The Caesar is one of Canada’s most popular
mixed drinks and tonight our experts will
show you the many new twists on this classic
cocktail whether you like a slight bit of
kick or red-hot spice, you’ll learn everything
you need to know about how to make the
perfect Caesar.
THREE-WEEK SPIRIT MARATHON – $75
WEEK ONE: FREE & CLEAR
WEDNESDAY, MARCH 2
7:00 – 8:30 PM
Taste the world of all things clear. Explore
some of the best vodkas, gins, tequilas
and other clear beverage alcohols served
both straight and as popular mixed drinks
for you to sample.
WEEK TWO: BARRELED & BEAUTIFUL
WEDNESDAY, MARCH 9
7:00 – 8:30 PM
Explore the world of barreled spirits with
a look at their production and history,
as well as sampling some of the fun mixed
drinks that you can create from them.
WEEK THREE: ALL MIXED UP
WEDNESDAY, MARCH 16
7:00 – 8:30 PM
Examine the history and art of mixing
drinks, varied liqueurs and how they can
be used.
THREE-WEEK
EXPLORING SCOTLAND – $200
CLASS 1: WHISKY VS. WHISKEY
7:00 – 8:30 PM
Whisky has come a long way since its
humble beginnings. Explore the whiskies
of Scotland, Ireland, Canada and the
United States, their unique flavours and the
best ways to serve “the water of life.”
BUBBLES – $50
THURSDAY, MARCH 10
7:00 – 8:30 PM
From Prosecco and Cava to Cremant and
Champagne, we’ll explore the world of
sparkling wines. Our motto for food and
wine pairing is “when in doubt, sparkling
wine.” Join us as we explore the regional
differences between some of the
finest examples and find out why our motto
is foolproof.
CLASS 2: SINGLE & LOVING IT!
7:00 – 8:30 PM
In the intermediate class of this series, an
expert Product Consultant presents an
exclusive tasting of single malts and reveals
how each region affects malt’s characteristic
colour, bouquet, flavor and texture.
CIDER CHALLENGE – $25
THURSDAY, MARCH 10
7:00 – 8:00 PM
Cider has become more popular than ever.
Sample the wonderfully refreshing
versatility of cider (including trendy, new
styles) as you learn how it’s produced
and how greatly its flavours can differ with
artisanal styles.
CLASS 3: PREMIUM SINGLE MALTS
7:00 – 8:30 PM
In 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.
KISS ME, I’M IRISH – $45
THURSDAY, MARCH 17
7:00 – 8:00 PM
Join us tonight and sample some brews
and spirits from where the “island is green,
the beer black and the whiskey gold.”
Celebrate the flavours of Irish beer and
whiskey and earn a new appreciation
of what the Emerald Isle has to offer.
WINES FOR EASTER – $30
THURSDAY, MARCH 24
7:00 – 8:30 PM
It’s that time of year when friends and
families join in celebration. Let an expert
Product Consultant teach you everything
you need to know about matching wine to
your Easter feast. From white to red
to rosé, you’re sure to discover a wine to
please your palate.
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Need a great
gift idea?
Give a friend an LCBO Tutored Tasting,
Cooking Class or Wine Appreciation series
this holiday season.
Taste
Experıence
WINTER 2016
W I N E A PPRECI AT ION • T U T ORED TA S T I NG S • C OOK I NG CL A S SE S • L IF E & S T Y L E
LCBO Classes are available as special gift cards.
Visit lcbo.com/learn for more information.
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Cooking
Classes
LCBO Cooking Classes let you get creative as
you learn how to prepare some of your favourite menu items.
Classes include a small food sample of each prepared recipe
paired with a complementary wine, spirit or beer chosen
by our expert Product Consultants.
NEPEAN CROSSROADS
BEER COOKERY – $60
MONDAY, JANUARY 4
6:00 – 8:00 PM
As long as there’s been beer, cooks have
been incorporating it into their food. Join
Chef Laura Clarke Giberson for a delicious
retrospective of beer-infused dishes,
filled with creative and delicious ideas. On
the menu: Cajun Barbecue Shrimp with
Beer-leavened Bread; Cheese and Beer
Soup with Spicy Popcorn; Porter-braised
Beef served with Button Mushrooms, Pearl
Onions and Beer-battered Asparagus;
and Beer Gingerbread with Crème Anglaise.
WARMTH OF WHISKY – $60
6:00 – 8:00 PM
This is one of our most popular classes in
the winter season. Chef/culinary instructor
Andrew Skorzewski, former Culinary
Director at the venerable Tulips and Maple
The Art of Catering, demonstrates his
love of cooking with whisky. On the menu:
Smoked Salmon Chowder with Whisky
Pearls; Roast Pork Tenderloin served with
Barley, Corn and Pale Ale Risotto and
Scotch Whisky Sauce; and Croissant Bread
Pudding with Brown Sugar Peaches and
Bourbon Crème Anglaise.
HANDS-ON BASIC
KNIFE SKILLS – $145
SATURDAY, JANUARY 9
10:30 AM – 1:00 PM
Chef/culinary instructor Andrew
Skorzewski demonstrates how to properly
handle and sharpen knives and teaches
basic chef knife techniques for fruits and
vegetables. In this class each registrant
will also receive a complimentary paring
knife, chef’s knife and honing steel (retail
value: $165) courtesy of Wüsthof-Trident.
On the menu: French Onion Soup; Pestomarinated Chicken with Caponata; and
Traditional Tarte Tatin.
Hands-on class
Please note: Registrants will be asked to sign
a safety waiver and wear close-toed shoes.
Ticket price covers attendance to the class only.
Registrant must attend the class to receive the
knife set. See back page for our cancellation policy.
FEEDING FRIENDS – $60
MONDAY, JANUARY 11
6:00 – 8:00 PM
Limeleaf Catering Chef/owner Jamie Fine
has built a solid reputation for delivering
excellent-quality, delicious food for some
Ottawa’s most discerning clients. On the
menu: Eggplant Caprese with Infused Oils;
Honey Butter Pork Tenderloin served with
Garlic Mushroom Ragout and Crispy Asparagus;
and Honey Comb and Meringue.
SPECIAL SEAFOOD – $60
6:00 – 8:00 PM
Chef Jeff Parlardg, owner of Lapointe’s
Seafood Grill, has a longstanding love for
seafood in its many delicious forms.
Tonight he shares some of his favourite
recipes and techniques. On the menu:
Creamy Lobster Stew with Crisp Garlic
Baguette; Seared Yellow Fin Tuna Sashimi
Tostada with Cilantro Tomato Salsa,
Fresh Guacamole and Honey Mustard
Drizzle; and Stacked Rum Banana Pan
Cakes with Wild Berry Preserves and Maple
Whipped Cream.
ISLAND SEAFOOD DELIGHT
SATURDAY, JANUARY 16
10:30 AM – 12:30 PM
Island Spiced owner and Chef Carlton
Melbourne draws on his vast experience
to maximize soul-warming Caribbean
flavours using the islands’ wonderful
ingredients and fragrant spices. On the
menu: Island Lobster Salad with Avocado
and Fresh Coconut; Salmon in Lobster
Curry Sauce; and Banana Chocolate
Bread Pudding.
MORE BEER COOKERY – $60
MONDAY, JANUARY 18
6:00 – 8:00 PM
Chef Phil Wood explores the richness and
versatility of beer in the second instalment
of the cooking with beer series. Tonight the
focus is on beer in sauces. On the menu:
Pan-Seared Salmon Filet with Beer and
Mustard Sauce; Guinness Beef Ribs
and Silky Cauliflower Purée; and Blonde
Chocolate Mousse with Coriander Candy.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
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NEPEAN CROSSROADS
NEXT LEVEL
SOUTHERN COMFORT – $60
6:00 – 8:00 PM
Chef Neil MacFarlane of Joey Lansdowne is
practiced in the art of pleasing discerning
palates. Learn what Chef MacFarlane does
to take traditional southern dishes to the
next level. On the menu: Creamy Rich Lobster
Mac ’n’ Cheese with Bacon and Light
Bread Crumbs; Oven-Fried Southern Chicken
with Sweet Honey Bourbon Sauce, Slaw
and Red Beans; and Classic Sweet Potato Pie.
TOP NOSH – $60
10:30 AM – 12:30 PM
The Albion Rooms Chef Stephen La Salle
has a reputation for high-quality, stylish
cuisine. Enjoy a selection of his favourite
winter warmers and get some insight
into his techniques and philosophy. On the
menu: Mushrooms on Toast with Roasted
Broccoli and Broccoli Purée; Salmon Crudo
with B.C. Coho, Whipped Ricotta, Pickled
Pearl Onions, Smoked Capers, Montreal
Bagel, Lemon, Dill Pickle Dust and Olive
Oil; and Eton Mess with Meringue, Whipped
Cream, Stewed Berries and Sponge Toffee.
Plus, one lucky registrant will receive a $50
gift certificate for The Albion Rooms.
Featured chef
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BEER COOKERY 3 – $60
MONDAY, JANUARY 25
6:00 – 8:00 PM
Chef /culinary instructor Andrew Skorzewski
takes the helm for the third segment of
the cooking with beer series, focusing on
dishes that cover a range of beer
styles from light to dark. On the menu: Wit
Beer-poached Salmon, Pickled Onions,
Horseradish Sauce and Toasted Dark Rye
Crumbs; Braised Pork Shoulder with
English Ale, Mushrooms and Sage; and
Dark Chocolate and Porter Mousse
with Belgian Lambic Sour Cherry Sauce.
DAN’S THE MAN – $60
6:00 – 8:00 PM
After a successful run at Westboro’s Petit
Bill’s, Chef Dan Carkner is now wowing
our country’s leaders on Parliament Hill.
Always a crowd favourite, Chef
Dan shares his wealth of experience and
enthusiasm in this presentation-focused
class. On the menu: Green Pea Soup with
Parmesan Crisp and Crab Salad; Beerbraised Chicken; White Bean and Bacon
Ragout, with Toasted Rosemary Crumb;
and Dark Roast Brownie with Whipped
Ganache and Raspberry-Port Reduction.
FLAVOUR EXPLOSION – $60
10:30 AM – 12:30 PM
Chef Joe Juarez of El Camino emphasizes
high-quality ingredients and maximizes
flavour with thoughtful combinations and
fusion-inspired creative techniques.
On the menu: Salmon Sashimi Tostada with
Wasabi Aioli and Pickled Ginger; Braised
Lamb Enchiladas with Salsa Verde; and
Mexican Chocolate Strawberries in Lime
Whipped Cream.
THE SPICY LIFE – $60
6:00 – 8:00 PM
Chef Carlton Melbourne, owner of Island
Spiced, discusses the traditions and
techniques of delicious Caribbean cuisine
while preparing a sampling of updated
classic island dishes. On the menu: Pepper
Shrimp in Mango Sauce; Jerk Pork Ribs;
and Coconut Crème Caramel.
COOK LIKE A CHEF – $60
6:00 – 8:00 PM
Limeleaf Catering’s Chef Owner Jamie
Fine is known for her focus on beautiful
presentation and delicious ingredients.
Learn some of her tips and tricks while
enjoying a sampling of her favourite dishes.
On the menu: Tuna Tartare in a Wonton
Cone topped with Quail Egg; Braised Leg
of Lamb with Honey-seared Carrots and
Frites; and Sticky Toffee Pudding.
UNCOMMONLY DELICIOUS – $60
6:00 – 8:00 PM
Chef Instructor Andrew Skorzewski
demonstrates the versatility of underused
ingredients to help broaden your
repertoire of dazzling dinner ideas. On the
menu: Potato and Sage Tarte Tatin
with Aged Goat’s Cheese; Black Peppercrusted Hangar Steak with Celeriac
Fries, Puréed Yukon Golds, Watercress and
Wild Mushroom Jus; and Meyer Lemon
Curd Fool with Raspberry Jus and Maple
Candied Almonds.
14
NEPEAN CROSSROADS
HANDS-ON ADVANCED
SATURDAY, FEBRUARY 20
10:30 AM – 1:00PM
In this follow up to the Basic Knife Skills
class, Chef/culinary instructor Andrew
Skorzewski demonstrates sharpening
techniques as well as proper knife handling
technique for butchering, including
instruction on fileting fish and deboning
chicken. In this class each registrant
will also receive a complimentary boning
knife, filleting knife and knife block
(retail value: over $200) courtesy of WüsthofTrident. On the menu: Marinated Trout
with a Composed Salad and Dill Cream;
Pan-seared Chicken Breast with Garlic
Olive Oil-mashed Potatoes and GrapeTomato Confit; and Chocolate Chili Terrine
with Grilled, Aged Rum-soaked Pineapple.
Hands-on class
COOKING WITH BLACK TEA – $60
6:00 – 8:00 PM
Chef Justin Ryan Scott of Pure Kitchen
Vegetarian Food and Juice Bar specializes
in holistic cooking in Italian, French,
Mediterranean, International styles, as well
as Tea Fusion. Chef Scott has a farm-totable approach to his philosophy on haute
cuisine. On the menu: Assam Dal; Cod
poached in Lapsang Souchong with Smoky
Wild Mushroom Velour, Truffle Honey Whip
and Kale Caesar; and Chai Crème Brûlée.
15
CARIBBEAN TRADITIONS – $60
10:30 AM – 12:30 PM
In this popular class, Chef Carlton Melbourne
has the cure for the winter blues with his
signature Island Spiced spice blends and a
lifetime of Caribbean cooking experience.
On the menu: Caribbean Fish Soup; Curried
Goat with Rice and Peas; and Tropical Rum
Cake and Rum Sauce.
JOE’S WINTER THRILLERS – $60
WEDNESDAY, MARCH 2
6:00 – 8:00 PM
Thinking of sunny beaches and palm trees
swaying in the breeze? Indulge yourself
and enjoy a fabulous evening of spectacular
Latin fusion with El Camino Chef Joe
Juarez. On the menu: White Bean Purée
Masa Cakes with Avocado Tomatillo
Salsa; Mexican Albondigas (chipotle
meatballs); and Lime Tequila Pie with
Ginger Snap Cookie Crumbs.
CATERING TO THE CROWD – $60
WEDNESDAY, MARCH 9
6:00 – 8:00 PM
Limeleaf Catering owner Chef Jamie Fine
demonstrates some of the delicious dishes
that are making her the go-to caterer for
high-end functions in the nation’s capital.
On the menu: Grilled Shrimp with Garlic
and Cilantro Marinade; Salmon en Croute
and Tomato Zucchini Tart; and Maple,
Caramel and Bacon Tart.
HANDS-ON PREMIUM
SATURDAY, MARCH 12
10:30 AM – 1:00 PM
In the third installment of the knife skills
series, Chef /culinary instructor Andrew
Skorzewski teaches students how to
combine their newly acquired skills with
cutting techniques using vegetables and
fruit, and butchering techniques, such as
filleting and deboning to delicious effect.
In this class each registrant will also receive
a complimentary Santoku knife, paring
knife, peeling knife and wooden cutting
board (retail value: over $400) courtesy
of Wüsthof-Trident’s Classic Series. On the
menu: Duo of Red Snapper and Salmon in
Lemon Thyme-scented Broth with Vegetable
Confetti; Mushroom Manchego-stuffed
Chicken Leg with Green Olive and Sage
Salsa Verde and Roasted New Potatoes;
and “Rubik’s Cube” of Seasonal Fruit, Vanilla
Bean Sauce and Honey Candied Almonds.
Hands-on class
COOKING WITH WHITE TEA – $60
WEDNESDAY, MARCH 16
6:00 – 8:00 PM
In the next instalment of his cooking with
tea series, Pure Kitchen Vegetarian
Food and Juice Bar Chef Justin Ryan Scott
concentrates on white tea. On the menu:
Salmon Tartar, Kelp, Caviar and Kombucha
Shooter; Snow Maple Tempeh Steaks
served with Wild Rice and Cranberries, and
Edamame with Spicy Peanut Sauce; and
Fujian Pear Tart with Silver Needles Glaze
and Cauliflower Ice Cream.
MEXICAN TRADITIONAL – $60
SATURDAY, MARCH 19
10:30 AM – 12:30 PM
Chef Laura Clarke Giberson walks you
through creative and delicious ideas
to change up your party menus. Great for
brunch, lunch, dinner or cocktail parties,
Chef Laura’s version of traditional Mexican
dishes are showstoppers! On the menu:
Chiles Poblano Rellenos (poblano peppers
stuffed with spiced beef); Taquitos de
Pollo (corn tortillas with pulled chicken,
salsa verde and crème fraîche); Sopas (corn
tarts with refried beans and queso fresco);
Pastel Asteca (Mexican-style lasagna); and
Caramelized Cream Cheese Flan.
UPSCALE DINNER AT HOME – $60
WEDNESDAY, MARCH 23
6:00 – 8:00 PM
Get the tips and tricks of the pros from
Joey Lansdowne Chef Neil MacFarlane as
he prepares a selection of do-at-home
crowd-pleasers that raise the bar for home
dining. On the menu: Vegetarian Terrine
with Roasted Garlic Spread in Truffle Oil
with Homemade Pickled Vegetables and
Toasted Crostini; Pan-Seared Halibut with
Garlic Seasonal Vegetables and Sweet
Nori Paste topped with Light Citrus Salad;
and Green Tea Crème Brûlée.
HANDS-ON KNIFE SKILLS
WHOLE HOG – $85
WEDNESDAY, MARCH 30
5:30 – 8:30 PM
Chef /culinary instructor Andrew
Skorzewski takes the hands-on knife skills
class to the next level with a whole hog.
Each guest will butcher part of a hog, make
their own take-home sausages and enjoy
a delicious meal. On the menu: Chickpea and
Chorizo Sausage Soup; Pork Loin Roast
with Crackling Skin and Roasted Apple Pan
Gravy; and Bacon and Birch Syrup Ice Cream.
Please note: Participation is limited to
registrants who have completed the three
previous Knife Skills classes (Basic, Advanced,
Premium) and everyone should bring their knives
from those classes.
Hands-on class
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16
RIDEAU STREET
HANDS-ON BASIC
SATURDAY, JANUARY 2
10:30 AM – 1:00 PM
Chef/culinary instructor Andrew
Skorzewski demonstrates how to properly
handle and sharpen knives and teaches
basic chef knife techniques for fruits and
vegetables. In this class each registrant
will also receive a complimentary paring
knife, chef’s knife and honing steel (retail
value: $165) courtesy of Wüsthof-Trident.
On the menu: French Onion Soup; Pestomarinated Chicken with Caponata; and
Traditional Tarte Tatin.
Hands-on class
CARIBBEAN TRADITIONS – $60
TUESDAY, JANUARY 5
6:00 PM – 8:00 PM
In this popular class, Chef Carlton Melbourne
has the cure for the winter blues with his
signature Island Spiced spice blends and a
lifetime of Caribbean cooking experience.
On the menu: Caribbean Fish Soup; Curried
Goat served with Rice and Peas; and
Tropical Rum Cake and Rum Sauce.
LATIN PRIDE – $60
SATURDAY, JANUARY 9
10:30 AM – 12:30 PM
With so many incredible flavours and
ingredients to choose from, it’s easy to see
why El Camino Chef Joe Juarez is such
fan of all Latin-inspired foods. For this class,
Chef Juarez skillfully demonstrates the
techniques involved for delivering top-notch
Latin dishes. On the menu: Shrimp
Ceviche and Guacamole Tostada; Braised
Pork Achiotte Tacos; and Mexican
Chocolate Ganache Grilled Flatbread with
Berries and Dulce de Leche.
DUCK NIGHT OUT – $60
TUESDAY, JANUARY 12
6:00 – 8:00 PM
Chef Phil Wood prepares a delicious
duck-centered menu that highlights the
versatility of the king of waterfowl.
On the menu: Duck Ravioli with Herb
Browned Butter; Magret de Canard and
Port Cherry Sauce; and Apricot Mousse.
WARMTH OF WHISKY – $60
TUESDAY, JANUARY 19
6:00 – 8:00 PM
This is another of our most popular classes
in the winter season. Chef/culinary
instructor Chef Andrew Skorzewski, former
Culinary Director at the venerable Tulips
and Maple The Art of Catering, demonstrates
his love of cooking with whisky. On the
menu: Smoked Salmon Chowder with Whisky
Pearls; Roast Pork Tenderloin with
Barley, Corn and Pale Ale Risotto and Scotch
Whisky Sauce; and Croissant Bread
Pudding with Brown Sugar Peaches and
Bourbon Crème Anglaise.
BEST-EVER BREAKFASTS – $60
10:30 AM – 12:30 PM
Make this super important meal a breeze
with fantastic ideas that you can prep
in advance. Chef Teri Gentes share her
favourite vegan and dairy-, wheat/gluten-,
corn- and soy-free recipes that are sure
to win over the entire family. On the menu:
Cashew Cream Dream Parfait (a great
yogurt alternative); Breakfast Pizza with
The Works; Best-Ever Superfoods Chia
Cereal Parfait; Pumpkin Spice Breakfast
Pudding; Prep Ahead Smoothies; and
Power Bar Packs. Plus, one lucky registrant
will go home with a copy of her cookbook.
COOKING WITH HERBAL TEAS – $60
TUESDAY, JANUARY 26
6:00 – 8:00 PM
Chef Justin Ryan Scott of Pure Kitchen
Vegetarian Food & Juice Bar specializes
in holistic cooking in Italian, French,
Mediterranean, international food and
tea fusion. Join him for delicious and
informative evening with a menu of herbal
tea-infused dishes. On the menu: Chamomile
Celery Coconut Soup; Tri-Colour Sprouted
Quinoa, Lemongrass and Lavender Risotto
with Rainbow Swiss Chard, Garbanzo Beans,
Winter Squash, Sundried Tomatoes
and Wild Mushrooms; and Hibiscus Panna
Cotta with Vanilla Bean, Candied Ginger
and Mango.
HANDS-ON ADVANCED
10:30 AM – 1:00 PM
In this follow up to the Basic Knife Skills
class, Chef/culinary instructor Andrew
Skorzewski demonstrates sharpening
techniques as well as proper knife handling
technique for butchering, including instruction
on fileting fish and deboning chicken. In this
class each registrant will also receive a
complimentary boning knife, filleting knife
and knife block (retail value: over $200)
courtesy of Wüsthof-Trident. On the menu:
Marinated Trout with a Composed Salad
and Dill Cream; Pan-Seared Chicken Breast
with Garlic Olive Oil-mashed Potatoes
and Grape-Tomato Confit; and Chocolate
Chili Terrine with Grilled, Aged Rumsoaked Pineapple.
Hands-on class
DELICIOUSLY DECADENT – $60
TUESDAY, FEBRUARY 9
6:00 – 8:00 PM
Lapointe’s Seafood Grill Chef/owner Jeff
Parlardg demonstrates his techniques
for preparing spectacular and delicious
seafood. On the menu: Pan-Seared Sea
Scallops with Sweet Potato Mash, Roasted
Red Pepper Drizzle and Honey; PanRoasted Salmon with Lobster Mornay; and
White Chocolate Bailey’s Crème Brûlée.
MEXICAN TRADITIONAL – $60
10:30 AM – 12:30 PM
Chef Laura Clarke Giberson walks you through
creative and delicious ideas to change up
your party menus. Great for brunch, lunch,
dinner or cocktail parties, Chef Laura’s
version of traditional Mexican dishes are
showstoppers! On the menu: Chiles
Poblano Rellenos (poblano peppers stuffed
with spiced beef); Taquitos de Pollo
(corn tortillas with pulled chicken, salsa
verde and crème fraîche); Sopas (corn
tarts with refried beans and queso fresco);
Pastel Asteca (Mexican-style lasagna);
and Caramelized Cream Cheese Flan.
COOK LIKE A CHEF – $60
TUESDAY, FEBRUARY 2
6:00 – 8:00 PM
Limeleaf Catering’s Chef/owner Jamie Fine
is known for her focus on beautiful
presentation and delicious ingredients.
Learn some of her tips and tricks while
enjoying a sampling of her favourite dishes.
On the menu: Tuna Tartare in a Wonton
Cone topped with Quail Egg; Braised Leg
of Lamb with Honey Seared Carrots and
Frites; and Sticky Toffee Pudding.
THE SPICY LIFE – $60
6:00 – 8:00 PM
Learn about the traditions and techniques
of delicious Caribbean cuisine from Chef
Carlton Melbourne, owner of Island Spiced,
while enjoying a sampling of classic island
dishes. On the menu: Pepper Shrimp in Mango
Sauce; Jerk Pork Ribs; and Coconut
Crème Caramel.
THE ALBION ROOMS SAMPLER – $60
6:00 – 8:00 PM
Chef Stephen La Salle of The Albion
Rooms has garnered a lot of notice for his
attention to detail and amazing flavour
combinations. Enjoy and exquisite sampling
of some of Chef La Salle’s best dishes.
On the menu: Chorizo Scotch Egg with
Oregano Chimichurri; Crispy Arctic Char
with Farro, Beets and Beet-Chèvre; and
Apple Galette with Aged Cheddar Cream
Cheese and Cider-poached Apples. Plus,
one lucky registrant will receive a $50 gift
certificate for The Albion Rooms.
Featured chef
DAN’S THE MAN – $60
10:30 AM – 12:30 PM
After a successful run at Westboro’s Petit
Bill’s, Chef Dan Carkner is now wowing
our country’s leaders Parliament Hill. Always
a crowd favourite, Chef Dan shares his
wealth of experience and enthusiasm in
this presentation-focused class. On the
menu: Green Pea Soup served with Parmesan
Crisp and Crab Salad; Beer-braised
Chicken; White Bean and Bacon Ragout
with Toasted Rosemary Crumb; and
Dark Roast Brownie with Whipped Ganache
and Raspberry-Port Reduction.
17
18
Spotlight
RIDEAU STREET
NEXT LEVEL SOUTHERN
COMFORT – $60
TUESDAY, MARCH 1
6:00 – 8:00 PM
Chef Neil MacFarlane of Joey Lansdowne is
practiced in the art of pleasing discerning
palates. Learn what Chef MacFarlane does
to take traditional southern dishes to the
next level. On the menu: Lobster Mac ’n’ Cheese
with Bacon and Light Bread Crumbs;
Oven-Fried Southern Chicken with Sweet
Honey Bourbon Sauce, ’Slaw and Red
Beans; and Classic Sweet Potato Pie.
MAKING WAVES – $60
TUESDAY, MARCH 8
6:00 – 8:00 PM
Chef Jeff Parlardg, owner of Lapointe’s
Seafood Grill, shares his passion for
excellent seafood in this class of crowdpleasers. On the menu: Spanish Basque
Stew with Crisp Garlic Baguette topped
with Shrimp; Asparagus-stuffed Trout
with Lobster Rosé; and Strawberry Grand
Marnier Cheesecake Timbale.
FEEDING FRIENDS – $60
TUESDAY, MARCH 15
6:00 – 8:00 PM
Limeleaf Catering Chef/owner Jamie Fine
has built a solid reputation for delivering
excellent quality, delicious food for some
Ottawa’s most discerning clients. Enjoy a
sampling of her dinner favourites. On the
menu: Eggplant Caprese with Infused
Oils; Honey Butter Pork Tenderloin with
Garlic Mushroom Ragout and Crispy
Asparagus; and Honey Comb and Meringue.
HANDS-ON PREMIUM
SATURDAY, MARCH 19
10:30 AM – 1:00 PM
In the third installment of the knife skills
series, Chef/culinary instructor Andrew
Skorzewski teaches students how to
combine their newly acquired skills with
cutting techniques using vegetables
and fruit, and butchering techniques, such
as filleting and deboning to delicious
effect. In this class each registrant will also
receive a complimentary Santoku knife,
paring knife, peeling knife and wooden
cutting board (retail value: over $400)
courtesy of Wüsthof-Trident’s Classic Series.
On the menu: Duo of Red Snapper and
Salmon in Lemon Thyme-scented Broth
with Vegetable Confetti; Mushroom
Manchego-stuffed Chicken Leg with Green
Olive and Sage Salsa Verde and Roasted
New Potatoes; and “Rubik’s Cube” of Seasonal
Fruit, Vanilla Bean Sauce and Honey
Candied Almonds.
Hands-on class
VEGAN TACO THRILLER – $60
TUESDAY, MARCH 22
6:00 – 8:00 PM
Wellness coach Teri Gentes knows a few
things about delivering delicious food that
makes you feel great. In this vegan, and
dairy-, soy- and gluten-free class, Teri will
wow you with a spicy vegan meat that’s
super easy to make. Paired with faves like
homemade guacamole, salsa, spicy
black beans and raw veggie shells, this is
guaranteed to elevate your traditional
taco experience to impressive levels. And
to accompany the tacos, Teri’s Spanish
sangria with brandy and Cointreau-infused
fresh fruits and a secret ingredient that
makes this recipe a keeper.
UPSCALE DINNER AT HOME – $60
TUESDAY, MARCH 29
6:00 – 8:00 PM
Get the tips and tricks of the pros from
Joey Lansdowne Chef Neil MacFarlane as
he prepares a selection of do-at-home
crowd-pleasers that raise the bar for home
dining. On the menu: Vegetarian Terrine
with Roasted Garlic Spread in Truffle Oil,
Homemade Pickled Vegetables and
Toasted Crostini; Pan-Seared Halibut with
Garlic Seasonal Vegetables and Sweet
Nori Paste topped with Light Citrus Salad;
and Green Tea Crème Brulée.
Chef
Stephen La Salle
Stephen
La
Salle
f.y.i.
The Albion Rooms
Ottawa native Chef Stephen La Salle loves his city and loves to show it off. As Chef of The
Albion Rooms at the Novotel Ottawa Hotel, La Salle not only gets to showcase the bounty
of this region to visitors of Ottawa but to flocks of locals as well.
The cooking spark came to La Salle from a summer job in the Byward Market and
after working with embassy chefs, La Salle enrolled in Algonquin College’s Culinary
Management program. From there he’s worked at restaurants such as Whalesbone
and ARC Lounge at ARC The Hotel before landing at Novotel Ottawa as the opening
chef of The Albion Rooms.
La Salle’s food is British-influenced regional cuisine and he draws
from Upper Canadian history and the Albion’s history as an
inn and tavern to provide a democratic menu for all tastes and
experiences. Working with the best regional offerings,
La Salle creates memorable experiences for locals and visitors
alike from simple, quality ingredients and creative
flavour combinations.
What would people be surprised to find in
your kitchen?
Cattail hearts, spruce trips and other
foraged edibles.
The place is burning down; you can only
grab three things from the kitchen.
Assuming my staff has made it out safely,
my recipes, my knives and a bottle of wine
because, given the circumstances, it’s
probably been a rough day.
Favourite guilty pleasure?
Buffalo wing sauce. Not solely for wings,
great on crispy fried rabbit livers too.
What is your motto?
Cooking is comprised of three things: art,
technique and most importantly love.
What do you value most in a cook?
A strong technical understanding of
food and how food behaves, a passion
for flavours and their combinations
and a strong passion for hospitality.
You need
on a desert island?
Ontario craft beer.
meet him......
LCBO NEPEAN CROSSROADS
JANUARY 23
19
LCBO RIDEAU STREET
FEBRUARY 23
20
Life
Style
RIDEAU STREET
Learn something new about whisky
in a special class that looks at its rich heritage
and exciting future.
JOHNNIE WALKER
JOURNEY OF WHISKY – $75
MONDAY, MARCH 21
7:00 – 8:30 PM
Come and taste the complete range of
finely crafted Johnnie Walker blended
whiskies. John Walker pioneered whisky
blending 194 years ago in Scotland – an
art-form and craft that the distillery
continues to refine and perfect each and
every day. The class will be led by Reserve
Brand Ambassador Simon Hooper, who
will guide consumers through the history of
the Johnnie Walker family during this
enhanced tasting.
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
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].
21
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
22
Gardez le
contact!
goût
découverte
de la
Le
Les activités éducatives de la LCBO
Égayez vos mois d’hiver en participant
à l’une de nos nombreuses activités divertissantes
et instructives. Nos cours d’art culinaire par
exemple vous feront apprécier les plaisirs de l’hiver,
qui passent souvent par le partage de mets
réconfortants et de desserts chaleureux. Vous
découvrirez aussi les dernières tendances
(et vos classiques favoris) en matière de vin, de
bière et de spiritueux. Réservez vos places
dès maintenant, surtout si vous souhaitez participer
à une de nos dégustations de whiskys
toujours très courues. Cette année, préparez-vous
à adorer l’hiver!
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.
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Hiver
Pour vous inscrire et acheter des billets, veuillez vous
rendre en personne au comptoir du Service à la clientèle
de la succursale qui tient l’activité.
24
et
quand?
où
Une introduction
au monde du vin
Les vins du
Nouveau Monde
Les vins du
Vieux Continent
(sur quatre semaines) – 100 $
Le merveilleux monde du vin blanc
Australie : Le goût des antipodes
Vive la France!
Californie : Une fenêtre sur l’Ouest
Ciao Italia!
Redécouvrez 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
Cours sur
les vins
N’allez pas croire que la connaissance des vins
25
se résume à apprendre un jargon technique compliqué et à se bourrer
le crâne de vagues notions. Les cours sur les vins de la LCBO
démystifient le sujet sur un ton beaucoup plus léger en vous donnant
des notions pratiques sur le monde du vin, qui est en constante
évolution. Notre conseiller en produits traitera de différents aspects
concernant l’élaboration du vin et l’harmonie entre les vins et
les mets (même pour les mets où cela est difficile, comme les desserts
au chocolat!), et vous fournira des renseignements utiles sur les
régions productrices de vin et sur les variétés de raisins. Les cours sont
étalés sur trois sessions de quatre semaines : Une introduction au
monde du vin, Les vins du Vieux Continent et Les vins du Nouveau
Monde. Inscrivez-vous dès aujourd’hui!
Apprenez l’A B C de la fabrication du vin
et approfondissez vos connaissances
sur les vins. Développez vos papilles en
dégustant huit vins rouges faits à partir
de cépages classiques et découvrez
les différences!
Au tour des bulles
Les vins mousseux ne sont pas tous des
champagnes. Dégustez des mousseux
de partout dans le monde et découvrez
de quelle façon les vinificateurs réussissent
à mettre les bulles dans les bouteilles.
Les vins fortifiés
Les xérès sont-ils tous sucrés? Les portos
proviennent-ils tous du Portugal?
Pourquoi met-on des herbes dans le
vermouth? Obtenez des réponses à ces
questions et faites d’autres découvertes…
Une partie du cours sur les vins fortifiés
sera consacrée aux accords avec les mets.
L’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.
Explorez 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 soi
Faites 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.
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.
Du dessus de la botte jusqu’au bout du
pied, il n’y a pas une seule province en Italie
qui ne cultive pas le raisin pour produire
du vin. Savourez la qualité et le romantisme
des vins du Piémont, de la Toscane, de la
Sicile et de bien d’autres régions encore.
L’Espagne : Si, si, si!
Températures chaudes, climat sec et la
plus grande superficie viticole du monde
entier! Découvrez les traditions et les
innovations vinicoles de l’Espagne et
savourez ses cépages tempranillo et
palomino (qui rivalisent facilement de
qualité avec le cabernet sauvignon
et le chardonnay).
Aventures allemandes
Vous croyez qu’il fait trop froid en
Allemagne pour cultiver du raisin de
qualité? Il n’en est rien! Découvrez
comment les viticulteurs d’Allemagne
ont relevé le défi et familiarisez-vous avec
leurs étiquettes et leur système de
classement unique.
LA LCBO DE LA RUE RIDEAU
UNE INTRODUCTION
AU MONDE DU VIN
LES LUNDIS 4, 11, 18 ET 25 JANVIER
DE 18 H 30 À 20 H 30
LES VINS DU VIEUX CONTINENT
LES LUNDIS 22 ET 29 FÉVRIER, 7 ET 14 MARS
DE 18 H 30 À 20 H 30
DÉGUSTATION SPÉCIALE
DE VINS HAUT DE GAMME!
LA CRÈME DE LA CRÈME – 75 $
LE 1ER FÉVRIER
DE 19 H À 20 H 30
Cette dégustation très spéciale met à
l’honneur des classiques qui n’ont pas été
présentés auparavant dans nos dégustations
de vins haut de gamme. Elle propose un
assortiment des meilleurs vins de certains
des meilleurs producteurs au monde. Un
grand classique et une occasion à ne pas
manquer de découvrir les plaisirs du vin haut
de gamme. Ces vins feront d’excellents
cadeaux pour les Fêtes!
BULLES – 50 $
LE LUNDI 22 FÉVRIER
DE 19 H À 20 H 30
Du prosecco au cava et du crémant au
champagne, une exploration de l’univers des
vins mousseux. Notre devise pour les accords
vin-mets : « dans le doute, prends un
mousseux! » Découvrez avec nous les
différences régionales qui distinguent
certains des meilleurs exemples de vins
mousseux.
Un segment du cours sera consacré
aux accords avec les mets.
26
LCBO
NEPEAN CROSSROADS
NEPEAN
543 West Hunt Club Road
Nepean, ON
K2G 5W5
Tel. 613-224-4333
LCBO
RIDEAU STREET
OTTAWA
275 Rideau Street
Ottawa, ON
K1N 5Y3
HOW TO REGISTER
To 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.
Tel. 613-789-5226
LCBO
NEPEAN CROSSROADS
NEPEAN
543 West Hunt Club Road
Nepean, ON
K2G 5W5
Tél. 613-224-4333
LCBO
DE LA RUE RIDEAU
OTTAWA
275, rue Rideau
Ottawa, ON
K1N 5Y3
Tél. 613-789-5226
RENSEIGNEMENTS SUR L’INSCRIPTION
Inscrivez-vous tôt, car les places s’envolent rapidement! Pour vous inscrire et acheter
vos billets, veuillez vous rendre en personne au comptoir du Service à la clientèle de la
succursale qui tient l’activité avant le jour de sa tenue. Le nombre de places est limité.
Nous nous réservons le droit d’annuler ou de reporter les activités (le cas échéant, nous avisons
les participants, puis nous les remboursons ou leur offrons un crédit). Vous pouvez obtenir un
remboursement ou effectuer un changement jusqu’à cinq jours avant le début de l’activité. Aucun
échange ou remboursement ne sera offert pour les activités auxquelles vous ne pourrez assister.
Les participants doivent être âgés de 19 ans ou plus. Veuillez prendre note que les activités peuvent
faire l’objet de changements; il en va de même pour les recettes annoncées. Appelez la succursale
avant l’activité pour confirmer.
Conformément aux règles de la Commission des alcools et des jeux de l’Ontario, les échantillons de
boissons alcooliques sont servis en quantités limitées. Les participants recevront un échantillon seulement
de chaque produit. Les places ne sont pas assignées et nous ne demanderons pas non plus à quiconque de
changer de place pour accommoder un groupe. Si vous participez à une activité en groupe et souhaitez être
assis ensemble, planifiez d’arriver tôt. Des portions complètes des plats préparés seront servies lors des
cours comprenant un repas.
Le sens de l’odorat est très important lors d’une dégustation de boissons alcooliques. Afin d’assurer à tous
les meilleures conditions de dégustation possibles, veuillez ne pas porter d’eau de toilette ou d’autres
parfums. La LCBO s’est engagée à assurer des services d’excellente qualité à tous ses clients, y compris ceux
ayant un handicap. Si vous avez des demandes à formuler à ce sujet, veuillez en aviser le représentant au
moment de votre inscription à l’activité.
LCBO Special Events
lcbo.com/learn
lcbo.com/apprendre
7009755
Please recycle this guide.
22315
19285
Dept. 903
43 Freeland Street
Toronto, ON
M5E 1L7

Taste Experıence

Transcription

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