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
SPRING 2015
Eastern Area
PRINTEMPS 2015
Région de l’Est
WINE APPRECIATION • TUTORED TASTINGS • COOKING CLASSES • LIFE & STYLE • COURS SUR LES VINS • DÉGUSTATIONS COMMENTÉES
Spring
Taste
Experıence
LCBO’s Guide to Hands-on Learning
After a long, cold winter, spring
has finally arrived! Embrace the season with one
– or more – of our exciting and informative
classes. Brush up on wine and beer basics, learn
how to mix on-trend cocktails or get cooking
with tempting menus that whip up everything
from spring veggies to sumptuous desserts.
Make this spring a memorable one – find your
perfect class, sign up early and try something new.
Wine Appreciation
3
Tutored Tastings
LCBO NEPEAN CROSSROADS
6
LCBO RIDEAU STREET
9
Cooking Classes
12
LCBO RIDEAU STREET
15
POUR VOIR LES ACTIVITÉS OFFERTES EN
FRANÇAIS, ALLEZ À LA PAGE 23.
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.
3
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
(Four-week Course) – $130
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 worldclass wines from Ontario and British Columbia.
when
where
An Introduction to Wine Appreciation
THURSDAYS, APRIL 9, 16, 23, 30 6:30 – 8:30 PM
(Four-week course) – $130
LCBO RIDEAU STREET
WEDNESDAYS, APRIL 8, 15, 22, 29
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.
THURSDAYS, MAY 7, 14, 21, 28
6:30 – 8:30 PM
LCBO RIDEAU STREET
WEDNESDAYS, MAY 6, 13, 20, 27
6:30 – 8:30 PM
Wines of the Old World
THURSDAYS, JUNE 4, 11, 18, 25 6:30 – 8:30 PM
LCBO RIDEAU STREET
WEDNESDAYS, JUNE 3, 10, 17, 24
6:30 – 8:30 PM
Tutored
Tastings
PASSOVER WINES – $30
TUESDAY, APRIL 7
7:00 – 8:30 PM
Join us for matzo and learn the difference
between kosher wines and kosher for
Passover. Kosher wines are produced in
Australia, Israel, Chile, France, New
Zealand and even Africa. As well as using
the more traditional Concord grape,
kosher wines are now being made with
Moscato, Sauvignon Blanc, Cabernet,
Merlot and Pinot Noir grapes to name a
few. Find out all there is to know about
this fascinating, and delicious, wine. Keep
calm and Shalom!
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.
*
BEER APPRECIATION:
A FOUR-WEEK SERIES – $105*
Perfect
Pairings
*Save $35 when purchasing a
four-class series.
Perfect
Pairings
lift here for when & where
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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.
WEEK 1: HISTORY OF
BREWING / LAGERS VS. ALES – $35
MONDAY, APRIL 13
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.
WEEK 2: THE WORLD OF ALESFROM IPAS TO STOUTS – $35
MONDAY, APRIL 20
7:00 – 8:30 PM
Explore varied styles of IPAs, stouts and
wheat beers as you come to understand
the different historic styles 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, APRIL 27
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 during summer patio months.
WEEK 4: CRAFT BREWING & FUTURE
TRENDS-GUEST BREWERY – $35
MONDAY, MAY 4
7:00 – 8:30 PM
We finish our series closer to home as we
examine the huge trend of craft brewing.
Co-founder Steve Beauchesne of Beau’s
All Natural will be on hand to discuss his
family-run, certified organic, award-winning,
DIY-ethic craft brewery from Vankleek Hill.
Steve, a vice-chairman and board member
of the Ontario Craft Brewers’ Association,
will explain new techniques and crafting
new takes on ancient styles, all while
maintaining a 100% organic brew.
EXCEPTIONAL WINES
FROM $20 – $35
TUESDAY, APRIL 14
7:00 – 8:00 PM
Join us for a tasting of exceptional wines,
rich in flavour and all under $20. From
full-bodied reds to crisp whites, discover
premium tastes that won’t break the
bank for those casual Monday-TuesdayWednesday wines.
WHISKY! – $75
TUESDAY, APRIL 21
7:00 – 8:30 PM
Join us for a wee dram of whisky! We can’t
help talking about this iconic spirit! We’re
increasingly engaged with whiskies from
both traditional and new origins.
From Bourbons and blends to single malts
and Canadian classics, this class will
highlight the diverse range of Whisky
products available.
TRENDY ROSÉS FOR SPRING – $35
TUESDAY, APRIL 28
7:00 – 8:00 PM
Rosés are spring’s hottest wine story.
They offer the freshness of a white
with the structure of a red. Sample a
selection of classic and trendsetting
rosés from around the world. Perfect for
that upcoming Mother’s Day brunch!
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CHAMPAGNE: UNCORKED &
UNWRAPPED! – $45
TUESDAY, MAY 5
7:00 – 8:30 PM
Champagne 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 through fun and mystery!
At the end of the evening, the wine labels
will be revealed. You may be surprised at
what you discover!
Vintages hosts a range of events, from
winemaker’s dinners to walk-around
tastings. Visit vintages.com/events to
see what’s on.
FLIGHT OF FANCY: EXCLUSIVE &
LIMITED VINTAGES – $90
TUESDAY, MAY 12
7:00 – 8:30 PM
A perfect Mother’s Day gift, this fabulous
tasting features premium and preferred
wines from France, Australia, Italy and
California. Don’t miss this extraordinary
opportunity to taste some of the world’s
most popular and highly sought-after
wines, such as Châteauneuf-du-Pape,
Antinori Solaia, Chateau Montelena, Louis
Roederer Cristal and more! Let the
get-togethers commence! Register early
– this class will sell out quickly!
*Product selection may vary depending
on product availability.
see what’s on.
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SINGLE MALTS:
THE HIGHLANDS VS. ISLAY – $60
TUESDAY, MAY 19
7:00 – 8:30 PM
Tonight we will sample scotches from
the Highlands, which are considered
the heartland of Scotland’s whisky
production, and scotches of the tiny Islay
district, which produces some of the
most distinctive whiskies. Highland scotches
tend to be full-bodied with deep notes
varying from peat and smoke to extreme
heather and fruity-honey, depending
on the area. Islay scotches are considered
the smokiest and strongest flavoured
with a briny sea taste. Join us as we savour
them. Don’t delay – our Scotch classes
sell out quickly!
*
SAKE & SUSHI – $50
Perfect
Pairings
TUESDAY, MAY 26
7:00 – 8:30 PM
Sake, or sheishu, is an alcoholic beverage
made from fermented rice. Styles range
from soft and light to rich and robust.
Join expert Product Consultant Gabriel
Major-Marothy as he discusses sake’s
history, production, varieties and flavours,
as well as how to serve it. Each saké will
be paired with a sample of sushi so you
can discover umami: the fifth taste.
WARM WEATHER FAVOURITES:
BEER VS. CIDER – $35
TUESDAY, JUNE 2
7:00 – 8:00 PM
With the summer just weeks away,
our focus turns to easy warm-weather
beverages and great barbecue
refreshers. Explore perfect ice cold
beers, like ales and lagers, as well
as crisp, tart and sweet ciders. There is
something for everyone, and every
palate, in this class.
BRANDY THE KINDRED
SPIRIT: COGNAC, ARMAGNAC &
CALVADOS – $60
TUESDAY, JUNE 9
7:00 – 8:30 PM
Cognac and Armagnac: two premium
spirits, two histories, one country.
An expert Product Consultant will
demonstrate the differences and
highlight the complexities of these iconic
French brandies. We will also explore
Calvados. Distilled from cider, Calvados
is made from specifically grown and
selected apples, and is a perfect way to
end the night.
SENSORY DEPRIVATION – $45
TUESDAY, JUNE 16
7:00 – 8:00 PM
Close your eyes and take a sip – do you
think this might enhance your sense of
smell and taste? Find out as you sample
eight wines which will be presented in
pairs and matched with food. The focus
will be on smell, taste and texture in this
“un”sightful evening. We will reveal the
wine labels at the end of the evening.
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FATHER’S DAY FANTASY:
ALL THAT IS WHISKY – $75
TUESDAY, JUNE 23
7:00 – 8:30 PM
From Highlands to Lowlands, Islay to
Campbeltown, each area produces a
distinctive and unique spirit. Discover
your favorite “water of life” as we bring
out the “Big Boys” of whisky and sample
some rare gems.
see what’s on.
*
RED & WHITE: CANADIAN WINES &
CHEESES – $45
Perfect
Pairings
TUESDAY, JUNE 30
7:00 – 8:30 PM
We have outstanding cheese-makers
from coast to coast creating hard, soft,
semi-soft and cloth-bound cheeses,
made with a variety of milks including
cow, goat, sheep and water buffalo.
Matching these cheeses with wine 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.
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LCBO RIDEAU STREET
*
*
WHISKY AROUND THE WORLD – $45
SPEYSIDE SPECTACULAR – $50
THURSDAY, APRIL 9
7:00 – 8:30 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, all paired with
some delightful food matches.
THURSDAY, APRIL 30
7:00 – 8:30 PM
Speyside single malts are distilled in
northeastern Scotland. This area is
the heart of the Highlands with more
distilleries per block than any other place
in the world. Tonight, we will sample six
delicious whiskies paired with food, and
you’re bound to find something new to
treasure and enjoy.
Perfect
Pairings
CUTTING-EDGE TRENDY: GIN – $30
THURSDAY, APRIL 16
7:00 – 8:00 PM
Gin is the classic British spirit. It’s traditional,
flavourful, made for mixing and hot hot
hot! An Expert Product Consultant presents
fantastic modern applications of this
iconic spirit that was there for Winston
Churchill, the Queen Mother and James
Bond and now for today’s hipsters.
*
THE LATEST WINES FROM
SPAIN WITH TAPAS – $40
Perfect
Pairings
THURSDAY, APRIL 23
7:00 – 8:30 PM
Spanish wines entice! Try a selection of
the best new wines from one of the most
exciting wine-producing countries.
Come, taste and learn as each wine will be
presented with a sample-size food
pairing bound to tantalize your senses.
Perfect
Pairings
90+ TOP SCORING WINES – $50
THURSDAY, MAY 7
7:00 – 8:00 PM
What does it take to be ranked a 90+ wine?
Join an expert Product Consultant, get
out your markers and sample wines that
have attained this stellar ranking.
see what’s on.
ROSÉ: THE PERFECT SPRING
MATCHMAKER – $25
THURSDAY, MAY 14
7:00 – 8:00 PM
With food or sipped on its own, rosé offers
the freshness of a white with the structure
of a red. Sample a selection of classic and
trendsetting rosés from around the world.
This is a perfect course for those planning
spring get-togethers!
*
PREMIUM CALIFORNIA – $50
Perfect
Pairings
THURSDAY, MAY 21
7:00 – 8:30 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 – all
paired with delightful food matches.
see what’s on.
SENSING WHITE SPIRITS – $40
MONDAY, MAY 25
7:00 – 8:00 PM
Experience white spirits in an exciting
new way! An expert Product Consultant
challenges and tests your knowledge
(and palate) in this blind tasting, which
focuses on classics, such as gin, vodka,
tequila and rum.
CIDER CHALLENGE – $25
THURSDAY, MAY 28
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.
*
SAKE & SUSHI – $50
Perfect
Pairings
THURSDAY, JUNE 4
7:00 – 8:30 PM
Sake, or sheishu, is an alcoholic beverage
made from fermented rice. Styles range
from soft and light to rich and robust.
Join expert Product Consultant Gabriel
Major-Marothy as he discusses sake’s
history, production, varieties and flavours,
as well as how to serve it. Each saké
will be paired with a sample of sushi so
you can discover umami: the fifth taste.
ONTARIO WINE & CHEESE – $30
THURSDAY, JUNE 11
4:00 – 5:30 PM
Get to know a vast array of wines from
our own backyard. Skillfully paired with
some of our province’s artisanal cheeses,
they’ll make you wonder why you haven’t
shopped locally more often.
BEER & CHEESE FROM AROUND THE
WORLD – $45
MONDAY, JUNE 15
7:00 – 8:30 PM
There’s more to beer than you might think.
Learn how it’s produced and how greatly
its flavours can differ as you explore the
craft of brewing and discover the
wonderful diversity of beers perfect for
cheese pairings.
Includes a food-matching segment
TASTE THE ESSENTIALS – $40
THURSDAY, JUNE 18
7:00 – 8:00 PM
Uncork some of the essentials in the
Vintages portfolio. Sample a variety
of wines selected for their superior
quality and value. This is a must for
anyone who likes to be in the know.
see what’s on.
RICH REDS FOR THE BBQ – $30
THURSDAY, JUNE 25
7:00 – 8:00 PM
Exceptional wines, extraordinary value
and surprising affordability. Experience
some of the richest reds with which to
complement the best barbecue fare. An
essential class for summer entertaining.
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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.
QUALITY CATERING – $60
WEDNESDAY, APRIL 1
6:00 – 8:00 PM
Chef/owner Jamie Fine of Lime Leaf Catering
prides herself on quality and innovation
and delivers delicious every time! On the
menu: Prosciutto, Quail Egg and
Caramelized Onion Flatbread; Roasted
Lamb Rack on a Bed of Purple Mashed
Potatoes Topped with Warm Arugula
Salad; and Avocado Chocolate Mousse.
WINNER, WINNER
SEAFOOD DINNER – $60
WEDNESDAY, APRIL 8
6:00 – 8:00 PM
Chef Owner Jeff Parlardg of Lapointe’s
Seafood Grill and Westboro Fish House
knows how to please. With a large and loyal
following in Ottawa and Kanata, his
restaurants set the benchmark for seafood
in the Valley. On the menu: Spicy Lobster
Cigars with Chili Dill Lime Mayo; East Coast
Seafood Stew; and Mars Bar Crème Brulée.
SANTÉ SOIRÉE – $60
WEDNESDAY, APRIL 15
6:00 – 8:00 PM
Santé Restaurant has always taken an
innovative approach to the dining
experience, most recently incorporating
the “pop up” restaurant theme into
its repertoire. Tonight Chef Daniel David
Guerra cooks up some creative dishes.
On the menu: Tofu Tacos with Avocado;
Spring Salad of Honey Berries and Micro
Greens; and Seared Scallops with Parsnip
Purée and Caramelized Carrots.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
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HANDS-ON BASIC
KNIFE SKILLS – $145
SATURDAY, APRIL 18
10:30 AM – 1:00 PM
Chef Andrew Skorzewski teaches safe
and efficient techniques for slicing, dicing
and chopping with a range of recipes
perfect for using your new knife skills. On
the menu: Classic French Onion Soup;
Pesto-marinated Chicken with Caponata
(Southern Italian aubergine antipasto);
and Tarte Tatin. Plus, each registrant will
also receive a complimentary paring
knife, chef’s knife and honing steel (retail
value: $165) courtesy of Wüsthof-Trident.
Hands-on
Please note: Registrants will be asked to sign
a safety waiver and wear close-toed shoes.
Ticket price covers attendance to the class only.
Registrant must attend the class to receive the
knife set. See back page for our cancellation policy.
EVENING OF EXCELLENCE – $60
WEDNESDAY, APRIL 22
6:00 – 8:00 PM
Chef Harriet Clunie’s approach is all about
quality and presentation, earning her
rave reviews and positions in great kitchens,
most recently at the much-loved Elmdale
Oyster House Tavern. On the menu: Rabbit
Rillettes with Mrs. McGarrigle’s Mustard,
Crostini and Pickles; Roasted Carrot Salad
with Birch Dressing, Raisin Chutney and
Pine Nuts; and Spaetzle with Spring Vegetables,
Crumbled Pancetta and Jus. Plus, one
lucky registrant will receive a $50 gift certificate
from Elmdale Oyster House Tavern.
Featured chef
MEXICAN BRUNCH – $60
SATURDAY, APRIL 25
10:30 AM – 12:30 PM
El Camino Chef Joe Juarez is known for his
particular approach to Mexican Asian
fusion cuisine. If you’ve ever wondered how
to achieve a stellar molé sauce, find out
today! On the menu: Shrimp and Goat’s Cheese
Corn Quesadilla; Roasted Salsa Ranchero
with Passilla, Ancho and Guajillo Chilies
(Mexico’s finest, most robust, dried Chilies);
and Braised Chicken and Molé Sauce
(Mexico’s famous and indescribably
delicious sauce).
GET IN THE GAME – $85
WEDNESDAY, APRIL 29
6:00 – 9:00 PM
Chef Laura Clarke-Giberson reveals the
tricks of the trade for cooking and
serving delicious game dishes. With a
contagious passion for big flavours
and quality entertaining, Chef Laura’s
classes are always top rated for fun
and information. On the menu: Quail
Salad; Elk Osso Bucco; Wild Boar
Ravioli; Venison Tenderloin; and Baked
Caramel Apples with Crème Fraîche
Ice Cream.
Full-meal class
EAST MEETS OTTAWA – $60
WEDNESDAY, MAY 6
6:00 – 8:00 PM
Chef/instructor Andrew Skorzewski
marries his considerable experience and
enthusiasm for food into a first-class
culinary fusion experience. On the menu:
Pan-seared Scallops with Lemongrass
and Lime Butter Sauce and Wilted Pea
Shoots; Pork Tenderloin Cooked in the
Style of Peking Duck served with Lemon
Scented Angel Hair Pasta, Fresh Greens
and Classic Hoisin Sauce; and Chai Ice
Cream with Espresso Chocolate Lava Cake.
12
CREATIVE CONTROL – $60
WEDNESDAY, MAY 13
6:00 – 8:00 PM
Chef Neil MacFarlane of Izakaya Sushi Bar
combines different food styles and
ingredients with a contemporary approach
that requires skill and vision. He takes
inspiration from the delicious food and
approachable attitude of the Japanese
izakaya and applies a modern twist. On the
menu: Shrimp- and Chorizo-stuffed
Mushrooms with Citrus Salad; Mango, Avocado
and Smoked Chicken Salad in Mustard
Dressing; and Glazed Salmon with Spinach
and Radish on Wild Rice and Burnt
Miso Sauce.
HANDS-ON ADVANCED
SATURDAY, MAY 16
10:30 AM – 1:00 PM
In this follow up to the Basic Knife Skills
class, Chef and culinary instructor Andrew
Skorzewski teaches safe and efficient
techniques for deboning a chicken, filleting
a fish, dicing and chopping, with a range
of recipes perfect for using your new knife
skills. On the menu: Marinated Trout with
a Composed Salad and Dill Cream; Pan-seared
Chicken Breast with Garlic Olive Oil Mashed
Potatoes and Grape Tomato Confit; and
Chocolate Chili Terrine with Grilled,
Aged Rum-soaked Pineapple. Plus, each
registrant will also receive a complimentary
boning knife, filleting knife and knife
block (retail value: over $200) courtesy of
Wüsthof-Trident.
Hands-on
13
NEO COASTAL CATERING – $60
WEDNESDAY, MAY 20
6:00 – 8:00 PM
Chef/owner Jamie Fine of Lime Leaf Catering
hosts an evening of classic coastal dishes
that combine traditional techniques with
the finest ingredients to produce
beautifully plated delicious food perfect for
entertaining. On the menu: Crab Cake with
Roasted Cherry Tomatoes and Light Goat’s
Cheese; Fried Cod with Golden Potatoes
and Microgreens; and Peach Tatin.
PESCATARIAN DELIGHT – $60
SATURDAY, MAY 23
10:30 AM – 12:30 PM
Splitting his time between the Parliamentary
Restaurant at the House of Commons
and Kudos Cuisine, his gourmet holistic
catering company, Chef Justin Ryan
Scott has a built a loyal following of catering
clients who demand the most nutritious
and delicious food available. On the menu:
Insalata di Mare (poached shrimp, calamari
and scallops in a court bouillon) with Lemon
and Garlic Dressing and a Blend of Carrots
and Celery; Pan-Fried Wild Sole with Almond
Panko Crust served with Amaretto Beurre
Blanc, Golden Duchesse Potatoes and
Sautéed Fiddleheads; and Gold and Green
Kiwi Brûlée with Meringue, Papaya Vanilla
Bean Coulis and Candied Lemon Zest.
SAVOUR SANTÉ – $60
WEDNESDAY, MAY 27
6:00 – 8:00 PM
Chef Daniel David Guerra of Santé Restaurant
is known for his innovative approach to the
overall dining experience, whether with live
jazz or “pop up” guest chef nights, and
preparing simply delicious meals. On the
menu: Pasta with Mushroom Mustard
and Sweetbreads; Pea Soup with Dill Crème
Fraîche; and Pork Loin with Beet Purée,
Sweet Potatoes and Thyme Ratatouille.
FOCUSED ON FLAVOUR – $60
WEDNESDAY, JUNE 3
6:00 – 8:00 PM
Chef Harriet Clunie of Elmdale Oyster
House Tavern has a deep understanding of
her craft and has earned the respect and
admiration of discerning diners, reviewers
and chefs alike. On the menu: Roasted
Bone Marrow with Nettle Salad, Vancouver
Island Salt and Rye Bread; Sautéed
Pear Tartlet with Devil’s Rock Blue Cheese,
Candied Pecans and Brown Butter;
Cornish Hen with Roasted Potatoes, Spring
Greens and Sherry Bacon Vinaigrette.
Plus, one lucky registrant will receive a $50
gift certificate for Elmdale Oyster
House Tavern.
Featured chef
PASTAAAH – $60
WEDNESDAY, JUNE 10
6:00 – 8:00 PM
Victoria and Paula from Pasta Tavola return
to Ottawa for an evening of creative Italian
cooking. These “Pasta Ladies” invite you to
try their own modern twists on the classical
pasta noodle. Focusing on the versatility of
pasta, participants will learn how to incorporate
it into various appetizers, entrées and even
desserts for any occasion! On the menu:
Pasta Crostini with Fifth Town Chèvre and
Orzo Arancini; Fresh Pasta Entrée Tossed
in Salsa Stagionale (a sauce of the freshest
seasonal ingredients); and Chefs’ Choice
Italian Pastry.
14
HANDS-ON PREMIUM
SATURDAY, JUNE 13
10:30 AM – 1:00 PM
In the third instalment of Chef Andrew
Skorzewski’s knife skills series, students
will combine their newly acquired skills
with cutting techniques using vegetables
and fruit, along with butchering techniques,
such as filleting and deboning to delicious
effect. 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 a “Rubik’s Cube” of Seasonal
Fruit, Vanilla Bean Sauce and Honey
Candied Almonds. Plus, each registrant will
also receive a Santoku knife, a paring
knife, a peeling knife and a wooden cutting
board (retail value: over $400) courtesy
of Wüsthof-Trident.
Hands-on
BEST OF EAST MEETS WEST – $60
WEDNESDAY, JUNE 17
6:00 – 8:00 PM
Treat yourself to an evening of awesome
delights! In the hands of Izakaya Sushi Bar
Pub Chef Neil MacFarlane, well-known
ingredients and techniques are combined
in uncommon ways to create vibrant fusion
dining. On the menu: Smoked Salmon and
Cucumber Rolls with Fresh Chives, Thai
Basil and Crème Fraîche; Rice Noodle Salad
with Shrimp, Aromatics and Seasonal
Veggies in Thai Dressing; and Roasted Fillet
of Beef with Root Vegetables, Cherry
Tomatoes and Toasted Nori Tarragon Dressing.
TERRIFIC PACIFIC– $60
SATURDAY, JUNE 20
10:30 AM –12:30 PM
Chef Laura Clarke Giberson immerses
you in the flavours and aromas of the
Pacific Rim with a delicious sampling of
pan Asian delights. On the menu: Pho
(fragrant Vietnamese soup); Summer
Rolls; Bami Goreng (Indonesian stir-fried
noodle); Panch Phoran Shrimp (Bengali
fragrant spiced shrimp); Lamb Satay;
and Coconut Shakes.
ODE TO SUMMER
TIME IN OTTAWA – $60
WEDNESDAY, JUNE 24
6:00 – 8:00 PM
With a bounty of seasonal produce to
choose from, Chef Andrew Skorzewski
explores the culinary landscape of the
Ottawa Valley in a delicious and informative
class incorporating local, fresh ingredients.
On the menu: Warm Goat’s Cheese Salad
with Spring Greens and Caramelized
Rhubarb Dressing; Pan-seared Salmon
with Homemade Potato Gnocchi, Grilled
Asparagus and Nettle and Wild Garlic Cream
Sauce; and Bitter Almond Ice Cream with
Strawberry Soup and Almond, Cinnamon
Phyllo Crisps.
MÁS MEXICAN BRUNCH – $60
SATURDAY, JUNE 27
10:30 AM – 12:30 PM
In this follow up to his Mexican Brunch
class, El Camino Chef Joe Juarez
delves further into the world of Mexican
regional cuisine with his versions of
some brunch-appropriate favourites.
On the menu: Mango Papaya Fruit Salad;
Bean-stuffed Masa Cakes; and Heuvos
Rancheros served with Tomatillo Salsa
Verde and Queso.
15
16
LCBO RIDEAU STREET
TASTE EXPLOSION – $60
TUESDAY, APRIL 7
6:00 – 8:00 PM
Chef Jamie Fine, owner of Lime Leaf
Catering, knows how to wow the crowd
with creative, flavour-packed party
pleasers. On the menu: Marinated
Tomatoes, Fresh Bocconcini and Balsamic
Agar Agar Pearls; Honey and Horseradish
Salmon with Wild Rice Pilaf, Warm
Asparagus and Ginger Foam; and Passion
Fruit Gâteau.
JAPANESE PUB NIGHTS – $60
TUESDAY, APRIL 14
6:00 – 8:00 PM
Bringing the tradition of the Japanese
“corner pub” to Ottawa, Chef Neil
MacFarlane’s hyper popular Izakaya Sushi
Bar Pub marries traditional izakaya
style with a contemporary fusion approach
to create some of the most noteworthy
food offerings in the capital. On the menu:
Lobster Dashi Broth with Vegetable
Dumplings and Chinese Chives; Sushi
Pizza with Naan Bread, Tuna, Avocado
and Jalapeño Peppers Topped with Barbecue
Sauce; and Maki Roll with Steamed
Lobster, Asian Slaw and Mango topped
with Kaffir Lime Mayo.
TERRIFIC PACIFIC– $60
SATURDAY, APRIL 18
10:30 AM – 12:30 PM
Chef Laura Clarke Giberson immerses you
in the flavours and aromas of the Pacific
Rim with a delicious sampling of pan Asian
delights. On the menu: Pho (fragrant
Vietnamese soup); Summer Rolls; Bami
Goreng (Indonesian stir-fried noodles);
Panch Phoran Shrimp (Bengali fragrant
spiced shrimp); Lamb Satay; and
Coconut Shakes.
17
WINNER WINNER
SEAFOOD DINNER – $60
TUESDAY, APRIL 21
6:00 – 8:00 PM
Chef/owner Jeff Parlardg of Lapointe’s
Seafood Grill and Westboro Fish House
knows how to please. With a large and loyal
following in Ottawa and Kanata, his
restaurants set the benchmark for quality
seafood in the valley. On the menu: Spicy
Lobster Cigars with Chili Dill Lime Mayo;
East Coast Seafood Stew; and Mars Bar
Crème Brulée.
HANDS-ON BASIC
SATURDAY, APRIL 25
10:30 AM – 1:00 PM
Chef and culinary instructor Andrew
techniques for slicing, dicing and
chopping with a range of recipes perfect
for using your new knife skills. On the
menu: Classic French Onion Soup; Pestomarinated Chicken with Caponata
(Southern Italian aubergine antipasto); and
Tarte Tatin. Plus, each registrant will also
receive a complimentary paring knife, chef’s
knife and honing steel (retail value: $165)
courtesy of Wüsthof-Trident.
Hands-on
PASTAAAAH – $60
TUESDAY, APRIL 28
6:00 – 8:00 PM
Victoria and Paula from Pasta Tavola return
to Ottawa for an evening of creative Italian
cooking. These “Pasta Ladies” invite you to
try their own modern twists on the
classical pasta noodle. Focusing on the
versatility of pasta, participants will
learn how to incorporate it into various
appetizers, entrées and even desserts
for any occasion! On the menu: Pasta Crostini
with Fifth Town Chèvre and Orzo
Arancini; Fresh Pasta Entrée Tossed in
Salsa Stagionale (a sauce of the freshest
seasonal ingredients); and Chefs’ Choice
Italian Pastry.
SANTÉ SOIRÉE – $60
TUESDAY, MAY 5
6:00 – 8:00 PM
Santé Restaurant has always taken an
innovative approach to the dining
experience, most recently incorporating
the “pop up” restaurant theme into its
repertoire. Tonight Chef Daniel David Guerra
cooks up some creative dishes. On the
menu: Tofu Tacos with Avocado; Spring
Salad of Honey Berries and Micro
Greens; and Seared Scallops with Parsnip
Purée and Caramelized Carrots.
knife set. See back page for our cancellation policy
18
18
Spotlight
LCBO RIDEAU STREET
EVENING OF EXCELLENCE – $60
TUESDAY, MAY 12
6:00 – 8:00 PM
Chef Harriet Clunie’s approach is all about
quality and presentation, earning her
rave reviews and positions in great kitchens,
most recently at the much-loved Elmdale
Oyster House Tavern. On the menu: Rabbit
Rillettes with Mrs. McGarrigle’s Mustard,
Crostini and Pickles; Roasted Carrot Salad
with Birch Dressing, Raisin Chutney
and Pine Nuts; and Spaetzle with Spring
Vegetables, Crumbled Pancetta and Jus.
Plus, one lucky registrant will receive a
$50 gift certificate from Elmdale Oyster
House Tavern.
Featured chef
I CAN’T BELIEVE IT’S BRUNCH! – $60
SATURDAY, MAY 16
10:30 AM – 12:30 PM
Believe it! In the hands of Chef Jeff Parlardg,
owner of Lapointe’s Seafood Grill and
Westboro Fish House, the concept of the
brunch menu has been expanded in
delightfully delicious ways! On the menu:
Baked Green Point Mussels Florentine;
Seafood Strudel with Guinness Cheddar
Sauce; and Vanilla Cheesecake Timbale
with Fresh Strawberry Sauce.
DESTINATION DELICIOUS – $60
TUESDAY, MAY 19
6:00 – 8:00 PM
Chef Joe Juarez of El Camino is the conductor
on this voyage of culinary discovery.
Combining his love of Asian and Mexican
cuisines, Chef Juarez is known throughout
the region for his dedication and passion,
so get your ticket stamped and climb
aboard. On the menu: Salt-and-Pepper
Squid with Maple Chipotle Dipping
Sauce; Salad of Avocado and Nopales
(tender cactus); and Authentic Pork
Carnita Tacos.
19
HANDS-ON ADVANCED
SATURDAY, MAY 23
10:30 AM – 1:00 PM
In this follow up to the Basic Knife Skills
class, Chef and culinary instructor Andrew
techniques for deboning a chicken, filleting
a fish, dicing and chopping, with a range
of recipes perfect for using your new knife
skills. On the menu: Marinated Trout
with a Composed Salad and Dill Cream;
Pan-seared Chicken Breast with Garlic
Olive Oil Mashed Potatoes and Grape Tomato
Confit; and Chocolate Chili Terrine with
Grilled, Aged Rum-soaked Pineapple. Plus,
each registrant will also receive a
complimentary boning knife, filleting knife
and knife block (retail value: over $200)
courtesy of Wüsthof-Trident.
Hands-on
GET YOUR FUSION GROOVE ON – $60
TUESDAY, MAY 26
6:00 – 8:00 PM
Chef Neil MacFarlane of Izakaya Sushi Bar
Pub combines his sushi experience with a
funky, fusion-forward approach to cooking,
producing some of the very tastiest and
innovative “pub food” in the city. On the menu:
Seared Spiced Maguro Tuna with Sakeinfused Melon and Balsamic Reduction;
Pork and Mushroom Spring Rolls with
Ginger and Citrus Ponzu Dipping Sauce;
and Stuffed Chicken Breasts with
Ricotta and Sage Wrapped in Prosciutto
and served with Garlic Potatoes.
ODE TO SPRINGTIME
IN OTTAWA – $60
TUESDAY, JUNE 2
6:00 – 8:00 PM
With a bounty of seasonal produce to
choose from, Chef Andrew Skorzewski
explores the culinary landscape of the
Ottawa Valley in a delicious and informative
class incorporating local, fresh ingredients.
On the menu: Warm Goat’s Cheese Salad
with Spring Greens and Caramelized
Rhubarb Dressing; Pan-seared Salmon
with Homemade Potato Gnocchi, Grilled
Asparagus and Nettle and Wild Garlic Cream
Sauce; and Bitter Almond Ice Cream
with Strawberry Soup and Almond, Cinnamon
Phyllo Crisps.
SAVOUR SANTÉ – $60
TUESDAY, JUNE 9
6:00 – 8:00PM
Santé Chef Daniel David Guerra is known
for his innovative approach to the overall
dining experience, whether with live jazz or
“pop up” guest chef nights, and preparing
simply delicious meals. On the menu: Pasta
with Mushroom Mustard and Sweetbreads;
Pea Soup with Dill Crème Fraîche; and Pork
Loin with Beet Purée, Sweet Potatoes and
Thyme Ratatouille.
Chef
Harriet Clunie
Harriet Clunie
Harriet’s interest in cooking was sparked at age six while watching an episode of
Today’s Special, after which she turned her parents’ kitchen into a “restaurant” called
“The Starlite Kaffae” and cooked them breakfast.
Since completing her Culinary Management degree at Algonquin College with honours
in 2007 Harriet has worked in many prominent Ottawa kitchens, been mentored by
some of this city’s great chefs, including Matt Carmichael at restaurant ei8hteen, Jamie
Stunt at Oz Kafe, Steve Mitton at Murray Street, Warren Sutherland at Sweetgrass
Aboriginal Bistro and Rene Rodriguez at Navarra, where she was Chef de Cuisine.
Harriet was chef at Das Lokal before taking her current position with Executive Chef
Micheal Radford and the talented crew at Elmdale Oyster House and Tavern.
Harriet’s love and passion is for cooking and learning everything she can about food.
She believes in cooking straightforward dishes that focus on execution, texture,
balance and the finish on the palate. Harriet also believes in what she calls total
utilization and is a supporter of local farmers and businesses.
f.y.i.
What would people be surprised to find in
your kitchen?
Ten varieties of hot sauce, I love hot sauce.
The place is burning down; you can only
grab three things from the kitchen.
My knives, the tamis and the chinois.
Favourite guilty pleasure?
Ramen noodles, any kind! My favourite things
in the world are noodles and dumplings from
any country.
What is your motto?
Total utilization.To use every part of the
ingredient you are working with, be it animal
or vegetable, and find innovative ways of
incorporating them into a dish
What do you value most in a cook?
I value hunger for knowledge. You can’t teach
someone something if they don’t want to learn.
You need
on a desert island?
Eggs. They are versatile and full of protein.
Provided I’ve learned to make prehistoric
cookware. And fire.
meet her...
APRIL 22, JUNE 3
LCBO RIDEAU STREET
MAY 12
20
LCBO RIDEAU STREET
SUPER SURF & TURF – $60
SATURDAY, JUNE 13
10:30 AM – 12:30 PM
Kudos Cuisine Chef/owner Justin Ryan
combines his knowledge of holistics and
culinary technique to create nutritious
and delicious meals that have earned him
a devoted and growing following of
quality-minded clients. On the menu: Crab
and Roasted Red Pepper Cream Cheesestuffed Zucchini Flower Blossoms; Portobello
Bacco (grilled portobello mushroom
topped with sautéed beef, vegetables and
crispy boxty potato) finished with Tomato
Concassé, Goat’s Cheese, Sprouts and
Balsamic Reduction; and Marsala Wine
Zabaglione with Local Fresh Fruits served
in a Coconut Tuile.
TOO MUCH IS JUST ENOUGH – $60
TUESDAY, JUNE 16
6:00 – 8:00 PM
You can’t get enough of a good thing and
Chef Jeff Parlardg of Lapointe’s Seafood
Grill and Westboro Fish House always delivers
a boat load of delicious. Tonight is no
exception, so enjoy as Chef Parlardg prepares
a delectable dishes. On the menu:
Lobster-stuffed Portobello Mushrooms
with Champagne Cream; Pan-roasted
Crispy Skin Snapper with Asian Shrimp
Stir-Fry; and Oreo Chocolate Chip
Cheesecake Timbales.
21
HANDS-ON PREMIUM
SATURDAY, JUNE 20
10:30 AM – 1:00 PM
In the third instalment of Chef Andrew
Skorzewski’s knife skills series, students
will combine their newly acquired skills
with cutting techniques using vegetables
and fruit, along with butchering
techniques, such as filleting and deboning
to delicious effect. On the menu: Duo of
Red Snapper and Salmon in Lemon Thymescented Broth with Vegetable Confetti;
Mushroom Manchego-stuffed Chicken Leg
with Green Olive and Sage Salsa Verde
and Roasted New Potatoes; and a “Rubik’s
Cube” of Seasonal Fruit, Vanilla Bean
Sauce and Honey Candied Almonds. Plus,
each registrant will also receive a Santoku
knife, a paring knife, a peeling knife and a
wooden cutting board (retail value: over
$400) courtesy of Wüsthof-Trident.
Hands-on
POWER BRUNCH – $60
SATURDAY, JUNE 27
10:30 AM – 12:30 PM
Chef Jamie Fine of Lime Leaf Catering
demonstrates a series of dishes that are as
visually impressive as they are delicious.
On the menu: Duck Confit Ravioli with Crispy
Pork Belly; Lobster Tail in a Bed of Roasted
Root Vegetables; and Red Velvet with
Mascarpone Crème Fraîche.
ON SUMMER’S DOORSTEP – $60
TUESDAY, JUNE 30
6:00 – 8:00 PM
Welcome summer with Chef Daniel David
Guerra of Ottawa’s Santé Restaurant.
In keeping with the change of season and
Santé’s focus on quality, Chef Guerra will
prepare delicious, vibrant dishes. On the
menu: Carrot Ginger Soup with Cinnamon
Aioli; Pan-seared Salmon with Bok Choy
and Parmesan Purée; and Sweet Ricotta
Cheese with Strawberry Confit.
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® Offer
Earn 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.*
DYNAMITE DINING – $60
TUESDAY, JUNE 23
6:00 – 8:00 PM
Nothing subtle, nothing tame, just big
flavours and bigger smiles. At El Camino,
Chef Joe Juarez focuses on keeping food
creative and exciting, which is why it’s
consistently one of the most-sought after
tables in the city. On the menu: Succulent
Prawn-stuffed Betel Leaves; Chipotle and
Maple Pulled Pork Sandwich with Asian
Slaw; and Coconut Ginger Crème Brulée.
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.
Gardez le
contact!
Vous souhaitez recevoir le guide Le goût de la
découverte? Vous changez d’adresse? Vous
aimeriez que l’on retire votre nom de notre liste de
distribution? Communiquez avec nous par
courriel à l’adresse [email protected].
Vous avez un commentaire, une suggestion ou
une préoccupation à nous transmettre?
Communiquez avec alloLCBO à l’adresse allolcbo.com
ou par téléphone au 416-365-5900 ou sans
frais au 1-800-668-5226.
Printemps
goût
découverte
de la
Le
Les activités éducatives de la LCBO
Après un hiver long et froid,
le printemps arrive enfin! Plongez
dans la nouvelle saison en vous inscrivant
à un ou plusieurs de nos ateliers aussi
divertissants qu’informatifs. Remettez à jour
vos connaissances sur les vins et les bières,
apprenez à faire les cocktails dernier cri ou enfilez
votre tablier et mitonnez de délicieuses
recettes, dont de bons légumes du printemps
ou de fabuleux desserts. Faites de ce
printemps une saison mémorable en essayant
quelque chose de nouveau. Trouvez un cours
qui vous intéresse et inscrivez-vous sans tarder!
Offre AIR MILESMD
Obtenez des milles de récompense
AIR MILES MD à la LCBO.
Obtenez un mille de récompense
pour chaque achat de 30 $ sur
une base cumulative mensuelle.*
Vous recevrez des milles de récompense
en prime à l’achat de produits spécialement
sélectionnés chaque mois.
* Toutes taxes comprises. Aucun mille de récompense pour les consignes,
les cartes-cadeaux et les achats des titulaires de permis.
D/MC Marque déposée/de commerce d’AIR MILES International Trading
M
B.V., employée en vertu d’une licence par LoyaltyOne, Co. et par la LCBO.
Pour vous inscrire et acheter des billets, veuillez vous
rendre en personne au comptoir du Service à la clientèle
de la succurale qui tient l’activité.
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
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
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!
25
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.
Australie : Le goût des antipodes
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.
Californie : Une fenêtre sur l’Ouest
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.
Vive la France!
Explorez les appellations et régions
viticoles de la France, et découvrez
pourquoi ce pays est le modèle que tentent
d’imiter les autres pays producteurs.
Ciao Italia!
Du dessus de la botte jusqu’au bout du
pied, il n’y a pas une seule province en Italie
qui ne cultive pas le raisin pour produire
du vin. Savourez la qualité et le romantisme
des vins du Piémont, de la Toscane, de la
Sicile et de bien d’autres régions encore.
L’Espagne : Si, si, si!
LA LCBO DE LA RUE RIDEAU
Une introduction au
monde du vin – 100 $
LES LUNDIS 13, 20, 27 AVRIL
ET 4 MAI
DE 18 H 30 À 20 H 30
Les Merveilles
du nouveau Monde – 30 $
LE LUNDI 1ER JUIN
DE 19 H À 20 H 30
Explorez les vins de l’Amérique du Sud et de
l’Afrique du Sud, ainsi que les styles régionaux,
les cépages locaux et les techniques de
vinification de ces paradis vinicoles. Découvrez
pourquoi les œnophiles du monde entier
affectionnent les assemblages de ces régions.
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.
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 à la succursale
avant l’activité pour confirmer.
Conformément aux règles de la Commission des alcools et des jeux de l’Ontario, les échantillons de
boissons alcooliques sont servis en quantités limitées. Les participants recevront un échantillon seulement
de chaque produit. Les places ne sont pas assignées et nous ne demanderons pas non plus à quiconque de
changer de place pour accommoder un groupe. Si vous participez à une activité en groupe et souhaitez être
assis ensemble, planifiez d’arriver tôt.
Le sens de l’odorat est très important lors d’une dégustation de boissons alcooliques. Afin d’assurer à tous
les meilleures conditions de dégustation 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.
20731
19285
Dept. 903
43 Freeland Street
Toronto, ON
M5E 1L7

Taste Experıence

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