Taste Experıence

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Taste Experıence
Taste
Experıence
LCBO’s Guide to Hands-on Learning
goût
découverte
de la
Le
Les activités éducatives de la LCBO
WINTER 2015
Eastern Area
HIVER 2015
Région de l’Est
WINE APPRECIATION • TUTORED TASTINGS • COOKING CLASSES • LIFE & STYLE • COURS SUR LES VINS • DÉGUSTATIONS COMMENTÉES
Winter
Taste
Experıence
LCBO’s Guide to Hands-on Learning
Good food, a crackling fire and
family and friends… Just some of our favourite
ways to warm up a cold winter. And our latest
guide feeds that warmth with inspirational
menus – think easy comfort food and elegant
Valentine’s dishes – as well as just-released
wines, fabulous cocktails, smoky Scotches and
so much more. Sign up now and get ready to
experience the comfort of winter.
Wine Appreciation
3
Tutored Tastings
LCBO NEPEAN CROSSROADS
6
LCBO RIDEAU STREET
9
Cooking Classes
LCBO NEPEAN CROSSROADS
12
LCBO RIDEAU STREET
15
Life & Style Events
LCBO NEPEAN CROSSROADS
22
To purchase your tickets, please register in person at
the Customer Service Desk at the desired location.
1
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.
Wines of the Old World
(Four-week course) – $130
Vive la France!
While uncovering French wine appellations and regions,
learn why the world looks to France as the benchmark for
fine wines.
Ciao Italia!
From the top of the boot to its toe, there isn’t a region in Italy
that doesn’t grow grapes for wine. Taste the quality and
romance of wines from Piedmont, Tuscany, Sicily and more.
Say “Si” to Spain
Hot temperatures, dry climate and more grape-growing
acreage than any other country in the world! Explore Spain’s
traditions, innovations and Tempranillo and Palomino
grapes (which easily challenge Cabernet and Chardonnay).
Journey to 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.
&
when
where
An Introduction to Wine Appreciation
LCBO NEPEAN CROSSROADS
THURSDAYS, JANUARY 8, 15, 22, 29 6:30 – 8:30 PM
LCBO RIDEAU STREET
SESSION 1:
THURSDAYS, JANUARY 8, 15, 22, 29
6:30 – 8:30 PM
SESSION 2:
MONDAYS, FEBRUARY 23 & MARCH 2, 9, 16 6:30 – 8:30 PM
Wines of the New World
LCBO NEPEAN CROSSROADS
THURSDAYS, FEBRUARY 5, 12, 19, 26
6:30 – 8:30 PM
LCBO RIDEAU STREET
THURSDAYS, MARCH 5, 12, 19, 26
6:30 – 8:30 PM
Wines of the Old World
LCBO NEPEAN CROSSROADS
THURSDAYS, MARCH 5, 12, 19, 26 6:30 – 8:30 PM
LCBO RIDEAU STREET
THURSDAYS, FEBRUARY 5, 12, 19, 26
6:30 – 8:30 PM
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.
LCBO NEPEAN CROSSROADS
FOUR-WEEK
THE WORLD OF WHISKY,
BOURBONS AND
SCOTCHES – $250*
(Individual Classes $75)
Includes a food-matching segment
* All four classes must be booked at
the same time to receive the special
discounted price of $250.
*
MONDAY, JANUARY 5
(CANADA & THE WORLD)
MONDAY, JANUARY 12
(IRELAND)
MONDAY, JANUARY 19
(SCOTLAND)
MONDAY, JANUARY 26
(USA)
6:30 – 8:00 PM
Perfect
Pairings
Matching food with drink shouldn’t
be a mystery. Sip and sample in our
highly informative Perfect Pairings
seminars, and learn how easy
it is to complement menus with
wines, spirits and beers.
5
These spirits have come a long way
since their humble beginnings. Explore
Canadian Ryes and Whiskies as you
savour flavourful homegrown spirits that
put us on the map. Then fly around the
world for Whiskies and Scotches from Japan
and India. Next, discover Ireland and
Scotland’s unique bouquets, flavours and
colours, perfect for Robbie Burns Day!
Finish up your world tour with some good
ol’ American Bourbon as you experience
its versatility in cocktails.
OLD WORLD WINE AND CHEESE – $45
Perfect
Pairings
TUESDAY, JANUARY 13
6:30 – 8:00 PM
For the gourmand: discover the diversity
of Italian and French wines and some of the
best artisanal cheese matches from each
country. An expert Product Consultant will
showcase three Italian wines and three
French wines and guide you through the
simple strategies for flawless pairings,
while exploring cheeses you likely haven’t
tried before.
WHAT’S NEW: SUPERSTAR
AUSTRALIAN WINEMAKERS – $40
TUESDAY, FEBRUARY 3
6:30 – 7:30 PM
From the stylish, full-bodied Shiraz to the
elegant yet bold Chardonnay, Australia
continues to produce outstanding wines.
This evening, sample some of “Down
Under’s” best new additions.
*
BLIND WINE TASTING – $40
TUESDAY, JANUARY 20
6:30 – 7:30 PM
One of best ways to learn about wine is
to taste it blind, without the influence
of a price or label. Challenge yourself in
this evening full of fun and surprises.
This is an essential class for all wine lovers,
particularly those who participated in
our Wine Appreciation series. Put your
knowledge to the test and see if you
can identify a $15 bottle vs. a $50.
LIQUID GOLD RUSH – $40
TUESDAY, JANUARY 27
6:30 – 7:30 PM
Tantalize your taste buds with some of
the greatest fortified and dessert wines
from around the world. Discover the
sweet luscious textures of Port, Icewine,
Sauterne, Recioto, Vin Santo and
Tokaji, along with their classic food matches.
Includes a food-matching segment.
YOU SAY MARDI GRAS, I SAY FAT
TUESDAY – $45
Perfect
Pairings
TUESDAY, FEBRUARY 17
6:30 – 8:00 PM
Explore the best way to showcase Cajun
cuisine and mix and match wines with the
hot and spicy foods from the Bayou. See
why Riesling, Gewürztraminer, Sauvignon
Blanc and Pinot Noir have the best
structure to pair with the fare from New
Orleans. Don’t forget your mask!
BEER! – $40
TUESDAY, FEBRUARY 24
6:30 – 7:30 PM
Explore the craft of brewing and discover
the wonderful diversity of beer. Join us
for an exciting and educational tasting
of beer styles from around the world.
Sample monastery-made Belgian brews,
small-production Ontario craft beers,
classic British pub bitters and many others.
Includes a food-matching segment.
6
LCBO NEPEAN CROSSROADS
DISCOVER CHARDONNAY – $40
TUESDAY, MARCH 3
6:30 – 7:30 PM
Ask any wine lover their favourite white
grape and nine times out of ten it’s
Chardonnay. Join us as we challenge
your senses with a comparative
tasting of Chardonnays from Ontario,
California, Australia, France, South
Africa and Chile. This is ideal for the wine
aficionado and novice alike.
*
MARCH BREAK MADNESS – $40
TUESDAY, MARCH 10
6:30 – 7:30 PM
We leave this one up to you. When you
sign up for this class, you’ll be asked what
you would most like to sample and know
more about. An expert Product Consultant
will compile the votes and create a night
of the six most popular topics. Sign up now
as this class will sell out quickly!
TOAST TO ST. PATRICK – $50
TUESDAY, MARCH 17
6:30 – 8:00 PM
Taste and discover Irish Whiskeys and see
what makes them unique as an expert
Product Consultant samples some of the
finest offerings from the Emerald Isle.
Includes a food-matching segment.
7
FRIED CHICKEN
AND CHAMPAGNE – $50
Perfect
Pairings
TUESDAY, MARCH 24
6:30 – 8:00 PM
It’s not just a slogan – it really is a Perfect
Pairing. Discover how six classic wines
can pair amazingly with fast food. Think
Champagne and fried chicken; Alsatian
Pinot Blanc and onion rings; Moscato d’Asti
with doughnuts; Chardonnay and
popcorn; Barbera and pizza; and even
Pinotage with Doritos. Get ready –
we are breaking all the rules on this one!
HANDS-ON COCKTAIL HOUR – $40
TUESDAY, MARCH 31
6:30 – 8:00 PM
Get familiar with jiggers, Gin, Vodka,
olives, bitters, syrups and herbs.
Muddle, shake, stir and blend your
own cocktails as an expert Product
Consultant demonstrates how to create
the latest and classic cocktails. This is
an evening of flavour and fun that’s great
for friends or small groups. It sells out
quickly so register early!
8
LCBO RIDEAU STREET
ORGANIC OPTIONS – $30
WEDNESDAY, JANUARY 7
7:00 – 8:00 PM
Sample organic wines and beers, grown
without the use of pesticides, herbicides
and chemical fertilizers. Learn how and why
more and more vineyards and breweries are
embracing earth-friendly options.
*
WINTER WARMERS – $45
WEDNESDAY, JANUARY 14
7:00 – 8:00 PM
Hot ciders, spicy mulled wine, specialty
coffees…These are just some of the most
popular warm drinks for savouring on a
cold night. An expert Product Consultant
will show how to create these exciting
blends and more.
*
CLASSIC WINE AND CHEESE – $45
Perfect
Pairings
WEDNESDAY, JANUARY 21
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.
AMARONE: VERONA’S
MASTERPIECE – $50
WEDNESDAY, JANUARY 28
7:00 – 8:00 PM
An expert Product Consultant guides
you through rich and complex reds from
Veneto. This is a rare opportunity to
discover this unique wine style and learn
about its many great producers.
9
WINES OF SOUTH AMERICA – $35
WEDNESDAY, FEBRUARY 4
7:00 – 8:00 PM
Wine enthusiasts around the world are
turning to the wines of this continent for
value, variety and quality. Experience
the unique tastes of Chile and Argentina,
while expanding your knowledge of
wines made at the foot of the Andes.
A CELEBRATION OF BUBBLES – $60
Perfect
Pairings
WEDNESDAY, FEBRUARY 11
7:00 – 8:30 PM
From Prosecco and Cava to Crémant
and Champagne, we’ll be exploring the
world of sparkling wines. And since
our motto for food and wine pairing is,
“when in doubt, sparking wine,” we
thought it best to include food matches
worthy of Valentine’s Day.
CLASS 3: PREMIUM SINGLE MALTS
WEDNESDAY, MARCH 4
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.
Includes a food-matching segment.
BEER APPRECIATION: A NEW
RELATIONSHIP WITH BEER
(FOUR-WEEK SERIES) – $100
*
EXPLORING SCOTLAND – $200
(THREE-WEEK SERIES)
CLASS 1: WHISKY VS. WHISKEY
WEDNESDAY, FEBRUARY 18
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.”
Includes a food-matching segment.
CLASS 2: SINGLE AND LOVING IT!
WEDNESDAY, FEBRUARY 25
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, flavour
and texture.
Includes a food-matching segment.
Perfect
Pairings
WEEK 1: HISTORY OF BREWING /
LAGERS VS. ALES
WEDNESDAY, MARCH 11
7:00 – 8:30 PM
We begin our series with a discussion about
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 both lagers
and ales, we will 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
WEDNESDAY, MARCH 18
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. Everything
from hugely hoppy to mightily malty!
Food matches will be a special focus as
these beers pack tremendous flavour.
WEEK 3: THE WORLD OF LAGERS
AND THE RISE OF CIDER
WEDNESDAY, MARCH 25
7:00 – 8:30 PM
A somewhat recent addition in the long
history of brewing, lagers are hugely
popular in most parts of the world. Wellregarded for their crisp and clean profile,
they’re also very food-friendly as
we’ll discover together. An expert Product
Consultant will also discuss cider during
this portion of the series, and why
it’s become so popular in recent years.
WEEK 4: CRAFT BREWING AND
FUTURE TRENDS
WEDNESDAY, APRIL 1
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-pairing ideas.
10
LCBO NEPEAN CROSSROADS
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.
11
WARMING UP THE NEW YEAR – $60
SATURDAY, JANUARY 3
10:30 AM – 12:30 PM
If you need to stave off the deep chill of the
Ottawa winter, Chef Laura Clarke Giberson
has just the ticket with her favourite winter
comfort dishes. On the menu: Three-Cheese
Macaroni with Crispy Panko; Minted Lamb
Meat Loaf with Caramelized Root Vegetables;
Cajun Chicken and Dumplings; and Caramel
Apple Bread Pudding.
SEAFOOD DELIGHT – $70
WEDNESDAY, JANUARY 14
6:00 – 8:00 PM
Chef Carlton Melbourne, owner of Island
Spiced, draws on an international culinary
career and the tastes and traditions of his
Caribbean roots to produce mouthwateringly
delicious food. On the menu: Shrimp and
Lobster in Coconut Chili Sauce; Citrus Ginger
Salmon with Crab Butter Sauce; Mushroom
Risotto; and Lime Banana Rum Cheesecake.
FISH FRIENDLY – $60
WEDNESDAY, JANUARY 7
6:00 – 8:00 PM
Join Chef Jeff Parlardg of Lapointe’s
Seafood Grill and Westboro Fish House for
an evening of sumptuous seafood that’s
good, and good for you. On the menu: Tuna
Tartare with Herbed Bread Crisps and
Wasabi Crème Fraîche; Blackened Salmon
Sliders with Red Cabbage Slaw and Chili
Lime Mayo; and Deconstructed Lemon
Meringue Pie.
SOUP SENSATION – $60
SATURDAY, JANUARY 17
10:30 AM – 12:30 PM
Ottawa’s gourmet nutrition coach Teri
Gentes knows that winter is the best time
to build a meal around a delicious,
nutritious soup. On the menu: Spicy Sweet
Potato Hummus with Organic Lentil Chips;
Spicy Quinoa and Kale Salad with Sprouted
Brazil Nut Croutons; Warming Thai Coconut
Curry Soup with Caramelized Butternut
Squash and Red Lentils; and Lemon-Lime
Coconut Mousse with Toasted Coconut
Sprinkles. These dishes are vegan and gluten-,
dairy- and soy-free.
COAST TO COAST INFLUENCE – $60
SATURDAY, JANUARY 10
10:30 AM – 12:30 PM
Chef and culinary instructor Andrew
Skorzewski has worked from one coast
of Canada to the other to offer up an
amazing selection of dishes inspired the
diversity of this vast country. On the
menu: Warm Salad of Monkfish with Green
Onion Pesto, Shiitake Mushrooms and
Black Plum Sauce; Venison Loin served
with Bulgur and Buckwheat Pilaf and
Rhubarb Butter; and Jeffery’s Birch Syrup
Ice Cream with Berries.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
WINTER WARMTH MENU – $60
WEDNESDAY, JANUARY 21
6:00 – 8:00 PM
Chef Justin Scott of Kudos Cuisine emphasizes
a health-based approach to delicious
cuisine. Known as an innovator in tantalizing
gluten-free and vegan gourmet food,
Chef Scott is quickly becoming the go-to
caterer for thoughtful party planners.
On the menu: Apple Coconut Parsnip Soup
(gluten free and vegan); Pan-seared
Almond-crusted Sole with Amaretto Beurre
Blanc, Steamed Rapini and Wild Brown
Rice Pilaf (gluten free); Camino Raw Chocolate
Energy Bites (gluten free and vegan).
MEXICAN VACATION – $60
SATURDAY, JANUARY 24
10:30 AM – 12:30 PM
Chef Joe Juarez of El Camino prides himself
on making some of the most delicious
Mexican fusion cuisine available, masterfully
combining traditional and contemporary
techniques and ingredients. On the menu:
Roasted Poblano Pepper and Chorizo
Queso Fundido (melted fresh cheese dish);
Seared Scallops in Tomatillo and Cilantro
Agua De Chile (chili cilantro infusion); and
Churros with Golden Dulce de Leche,
Cinnamon and Sugar.
THE WARMTH OF WHISKY – $60
WEDNESDAY, JANUARY 28
6:00 – 8:00 PM
Chef and culinary Instructor Andrew
Skorzewski, former Culinary Director at the
venerable Tulips and Maple The Art of
Catering, demonstrates his love of cooking
with Whisky in one of our most popular
classes in the winter season. On the menu:
Smoked Salmon Chowder with Whisky
Pearls; Roast Pork Tenderloin with Barley,
Corn and Pale-Ale Risotto with Scotch
Whisky Sauce; and Croissant Bread Pudding
with Brown Sugar Peaches and Bourbon
Crème Anglaise.
FABULOUS SEAFOOD – $70
SATURDAY, JANUARY 31
10:30 AM – 12:30 PM
Chef Jeff Parlardg, owner of Lapointe’s
Seafood Grill and Westboro Fish House,
has dedicated his career to producing
delicious seafood dishes that delight his
faithful customers. On the menu: Mahi
Mahi Tacos with Guacamole, Fresh Salsa
and Curry Sour Cream; Italian Shrimp
with Eggplant Parmesan; and Warm Berry
Compote with Lemon Loaf and
Toasted Meringue.
12
LCBO NEPEAN CROSSROADS
IN THE HANDS OF THE MASTER – $60
WEDNESDAY, FEBRUARY 4
6:00 – 8:00 PM
Chef Tim Barton, co-owner of Ottawa’s
327 Wine Bar, earned his reputation
at some of the most well-known dining
establishments in Canada, including
The Banff Springs Hotel, The Brookstreet
Hotel and Hy’s Steakhouse where he
was Executive Chef for four years. On the
menu: Freshly Shucked Seasonal
Oysters with Mignonette and Hot Sauce;
Jerk-spiced White Bass with Melon and
Fruit Salsa, Butternut Squash Crispy Roll
and Bulgur Pilaf; and Cinnamon-roasted
Pineapple with Lavender Anglaise. Plus, one
lucky customer will receive a $40 gift
certificate to 327 Wine Bar.
Featured chef
ARE YOU GAME? – $85
WEDNESDAY, FEBRUARY 11
6:00 – 8:30 PM
Chef Laura Clarke Giberson serves a
five-course, five-star meal that includes
four of her favourite game meats.
On the menu: Venison Carpaccio; Duck
Confit Poutine; Rabbit Fricassee;
Wild Boar Sliders; and Sugar Pie.
Full-meal class
MARDI GRAS
VALENTINE’S MENU – $60
SATURDAY, FEBRUARY 14
10:30 AM – 12:30 PM
Heat up the stove and “laissez les bons
temps rouler” with Chef Andrew
Skorzewski in this Mardi Gras-themed
class of Cajun classics perfect for
Valentine’s Day. On the menu: Crab Gumbo;
Shrimp and Andouille Sausage Jambalaya;
and Toasted Pecan Sour Cream Cake with
Caramelized Spiced Rum Peaches.
13
EAT BETTER, FEEL BETTER – $60
WEDNESDAY, FEBRUARY 18
6:00 – 8:00 PM
Kudos Cuisine Chef and owner Justin Scott
offers a fresh and delicious perspective
on healthy gourmet cooking that packs a
big flavour punch. On the menu: Tri-Colour
Quinoa cooked in Sencha Green Tea; Vegetable
Salad with Avocados, Tomatoes and
Cucumbers in Lemon-Lavender Vinaigrette
(gluten free, vegan); Winter Squash Risotto
with Sprouted Lentils, Curried Pistachios,
Edamame and Crispy Kale (gluten free,
vegan); and Camino Chocolate Vegan Mousse
Cake with Giggling Goji Berries in Fireball
Whisky (gluten free).
COOKING WITH PASSION – $60
SATURDAY, FEBRUARY 21
10:30 AM – 12:30 PM
Raised and classically trained in France,
Chef Jean Marc Baqué of cuisinestories.
com demonstrates his lifelong passion for
delivering beautifully conceived food with
flavour and flair. On the menu: Hot Oysters
Rockefeller; Ginger Lime Chicken and Shrimp
Brochettes; and Roasted Vanilla Pineapple
in Salty Crust with Dark Rum Caramel.
FIVE-STAR CABANE À SUCRE –$60
WEDNESDAY, FEBRUARY 25
6:00 – 8:00 PM
Chef and culinary instructor Andrew
Skorzewski shares some favourite sugar
shack recipes in a refined and somewhat
lightened format. On the menu: Traditional
Cretons served with Cranberries,
Greens and Multigrain Croutons; Maple
and Beer-glazed Ham with Hot Mustard
Sauce, Baked Beans and Swiss Chard;
and Sugar Pie with Tart Apple Compote.
THE LATIN FUSION
EXPERIENCE – $60
SATURDAY, FEBRUARY 28
10:30 AM – 12:30 PM
El Camino Chef Joe Juarez is always
prepared to go the extra mile to build
outstanding flavour combinations that
meld traditional and contemporary
techniques and ingredients into seamless
culinary perfection. On the menu:
Zucchini and Cilantro Potage-Style Soup
with Truffle Chèvre Crema; Chilaquiles
with Salsa Verde, Queso Fresco, Braised
Pork and Fried Egg (traditional corn
tortilla-based dish, updated); and Grilled
Pineapple topped with Coconut
Crème Brûlée.
TASTE OF THE TROPICS – $60
WEDNESDAY, MARCH 4
6:00 – 8:00 PM
Big and bright! That’s the way to look at the
delicious and complex flavours of the tropics.
Chef Carlton Melbourne, owner of Island
Spiced, draws on his wealth of experience
and love of big flavours to take you on a
culinary cruise through the tropics. On the
menu: Jerk Chicken Lollipops with Passion
Fruit Dipping Sauce; Chipotle Papaya
Honey-Glaze Pork Tenderloin and Roasted
Sweet Potatoes; and Caramelized Pineapple
Coconut Cake in Mango Rum Sauce.
GLUTEN-FREE FLAVOUR
EXPLOSION – $60
WESDNESDAY, MARCH 11
6:00 – 8:00 PM
Kudos Cuisine owner and Chef Justin Scott
is dedicated to using quality ingredients
to produce healthy, delicious food, which
frequently happens to be gluten free, for
his guests. On the menu: Tamarind-glazed
Bamboo-steamed Scallops with Mango
Salsa; Cod en Papillote with Sauvignon
Blanc, Ratatouille and Sliced Redskin
Potatoes; and Quinoa Pear Crisp with Kefir
Saigon Cinnamon Yogurt.
IN THE MOOD FOR
GREAT FOOD – $60
SATURDAY, MARCH 14
10:30 AM – 12:30 PM
Chef Andrew Skorzewski will show you
how to set the right tone for your next
get-together. On the menu: Amuse Bouche
of Balderson 5-year Aged Cheddar with
Wild Blueberry Compote and Candied Lemon
Peel; Acadian Salt Cod Chowder with
Yukon Gold Potato, Double-Smoked Bacon,
Pasilla Chili Oil and Pea Shoots; Maplemarinated and Pepper- and Sage-crusted
Quebec Cornish Hen served with Smoked
Granny Smith Apple, Acorn Squash and Morel
Mushroom Jus; and Fudgy Chocolate
Brownie layered with Seville Orange Preserves,
Candied Hazelnuts and Madagascar
Vanilla Cointreau Sauce.
THE PASTA LADIES – $60
WEDNESDAY, MARCH 18
6:00 – 8:00 PM
The Pasta Ladies from Pasta Tavola invite
you to get “back to basics” with this
authentic pasta-making demo. Working
from one simple pasta dough recipe,
The Pasta Ladies will demonstrate authentic
techniques for rolling, cutting and shaping
dough into various fresh pasta products.
Learn how only four simple ingredients
can set you on your way to creating a limitless
assortment of delicately flavoured Italian
dishes sure to please on any occasion. On the
menu: Pasta Tavola Signature Ravioli; Creamy
Butternut Squash and Spinach Lasagne;
Tossed Green Salad; and Italian Pastry.
FEASTING WITH
FRIENDS MENU – $60
SATURDAY, MARCH 21
10:30 AM – 12:30 PM
Food from the heart, made with passion.
That is what El Camino’s Chef Joe Juarez is
all about: mixing high-quality ingredients
in innovative combinations for an exciting
feast. On the menu: Masa Tartlet with
Beans, Double-Smoked Bacon Lardons,
Fresh Avocado and Ancho Chipotle;
Steak Fillet with Shrimp Ceviche and Serrano
Tequila Lime Compound Butter; and Mexican
Flan with Kahlúa and Dark Chocolate.
ASIAN FLAIR – $60
WEDNESDAY, MARCH 25
6:00 – 8:00 PM
For Chef Tim Barton, co-owner of 327
Wine Bar, the winter months are a chance
to liven up the menu with creative,
delicious, and sometimes unexpected
combinations that are a great match
with cocktails or wine. On the menu:
Hot-and-Sour Soup; Pork Dumplings;
Chinese Barbecued Pork Tenderloin with
Udon Noodles, Seasoned Broth and
Baby Bok Choy; and Ginger Crème Brûlée.
Featured chef
DELECTABLE DELIGHTS – $60
SATURDAY, MARCH 28
10:30 AM – 12:30 PM
Chef Jeff Parlardg demonstrates delicious
dishes that he serves at his popular
Lapointe’s Seafood Grill and Westboro Fish
House. On the menu: Seared Large Pink
Sea Scallops on Lemon Tomato Butter Sauce
with Rustic Ratatouille; Seared Tuna on
Hummus with Chive Lime Oil; and Fresh
Fruit Salad Infused with Vodka in a
Margarita Glass.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
14
LCBO RIDEAU STREET
COAST TO COAST INFLUENCE – $60
SATURDAY, JANUARY 3
10:30 AM – 12:30 PM
Chef and culinary instructor Andrew Skorzewski
has worked from one coast of Canada to
the other to offer up an amazing selection
of dishes inspired the diversity of this
vast country. On the menu: Warm Salad of
Monkfish with Green Onion Pesto,
Shiitake Mushrooms and Black Plum Sauce;
Venison Loin served with Bulgur and
Buckwheat Pilaf and Rhubarb Butter; and
Jeffery’s Birch Syrup Ice Cream with Berries.
FLAVOURS OF SOUTHERN INDIA – $60
TUESDAY, JANUARY 6
6:00 – 8:00 PM
Coconut Lagoon Chef Joe Thottungal shares
his masterful spice blends and extensive
knowledge of tantalizing Indian dishes. On
the menu: Beef and Potato Croquette
with Chili Lime Sauce; Pepper Chicken
Masala; Lemon Rice; Pumpkin and Peas
Eruserry (a fragrant coconut-based dish);
and Rice Pudding.
MEXICAN VACATION – $60
SATURDAY, JANUARY 10
10:30 AM – 12:30 PM
Chef Joe Juarez of El Camino prides himself
on making some of the most delicious
Mexican fusion cuisine available, masterfully
combining traditional and contemporary
techniques and ingredients. On the menu:
Roasted Poblano Pepper and Chorizo
Queso Fundido (melted fresh cheese dish);
Seared Scallops in Tomatillo and Cilantro
Agua De Chile; and Churros with Golden
Dulce de Leche, Cinnamon and Sugar.
WINTER WARMTH MENU – $60
TUESDAY, JANUARY 13
6:00 – 8:00 PM
Chef Justin Scott of Kudos Cuisine emphasizes
a health-based approach to delicious
cuisine. Known as an innovator in tantalizing
gluten-free and vegan gourmet food, Chef
Scott is quickly becoming the go-to caterer
for thoughtful party planners. On the menu:
Apple Coconut Parsnip Soup (gluten free,
vegan); Pan-seared Almond-crusted Sole
with Amaretto Beurre Blanc, Steamed
Rapini and Wild Brown Rice Pilaf (gluten
free); Camino Raw Chocolate Energy Bites
(gluten free and vegan).
SAUSAGE SATURDAY – $60
SATURDAY, JANUARY 17
10:30 AM – 12:30 PM
Chef Andrew Skorzewski demonstrates
the art of sausage making. If you always
wanted to make sausages, but felt
intimidated, come and see just how easy
it can be to produce absolutely delicious
results with a few simple tools. On the menu:
Scallop, Shrimp and Saffron Sausage
with Chervil Cream Sauce; Spicy Italian
Sausage Ragu with Rigatoni; and Chocolate
Tart with Cocoa Nibs and Tarragon-macerated
Fresh Strawberries.
FISH FRIENDLY – $70
TUESDAY, JANUARY 20
6:00 – 8:00 PM
Chef Jeff Parlardg of Lapointe’s Seafood
Grill and Westboro Fish House presents an
evening of sumptuous seafood that’s good,
and good for you. On the menu: Tuna Tartare
with Herbed Bread Crisps and Wasabi
Crème Fraîche; Blackened Salmon Sliders
with Red Cabbage Slaw and Chili Lime Mayo;
and Deconstructed Lemon Meringue Pie.
BRUNCH ESSENTIALS – $60
SATURDAY, JANUARY 24
10:30 AM – 12:30 PM
Chef Laura Clarke Giberson celebrates her
passion for big flavours with a sampling of
some of her favourite winter brunch dishes.
On the menu: Shitake and Goat’s Cheese
Crêpes; Mini Eggs Benedict; Individual
Tourtières; Filled Gougères; and Stuffed
French Toast.
FRENCH COMFORT COOKERY – $60
TUESDAY, JANUARY 27
6:00 – 8:00 PM
Chef Jean Marc Baqué demonstrates
dishes inspired by his native France, cooking
with passion and respect to develop
delicious flavours. On the menu: Maple
Curry Cauliflower Soup with Blue
Cheese Tartinades; Chef’s Special Quail;
and Pear Crumble with Confit Chocolate
Orange Zest.
SEAFOOD DELIGHT – $70
SATURDAY, JANUARY 31
10:30 AM – 12:30 PM
Chef Carlton Melbourne, owner of Island
Spiced, draws on an international culinary
career and the tastes and traditions of his
Caribbean roots to produce mouthwateringly
delicious food. On the menu: Shrimp and
Lobster in Coconut Chili Sauce; Citrus Ginger
Salmon with Crab Butter Sauce; Mushroom
Risotto; and Lime Banana Rum Cheesecake.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
15
16
Spotlight
LCBO RIDEAU STREET
FLAVOURS OF SOUTH AMERICA – $60
TUESDAY, FEBRUARY 3
6:00 – 8:00 PM
Do you know why hanger steak (bavette)
is known as the butcher’s cut? They want
to keep it all for themselves! Chef Andrew
Skorzewski guides a tour of some fabulous
South American-inspired crowd pleasers,
including hanger steak. On the menu: Coconut
Shrimp, Cheese Fritters and Plantain Chip
Appetizers; Chimichurri-marinated Hanger
Steak with Molho Campanha (a vinegarbased sauce popular in Brazil); and Avocado
and Rum Ice Cream served with Fresh Mango.
THE PASTA LADIES – $60
TUESDAY, FEBRUARY 10
6:00 – 8:00 PM
The Pasta Ladies from Pasta Tavola invite
you to get “back to basics” with this authentic
pasta-making demo. Working from one
simple pasta dough recipe, The Pasta Ladies
will demonstrate authentic techniques for
rolling, cutting and shaping dough into various
fresh pasta products. Learn how only four
simple ingredients can set you on your way
to creating a limitless assortment of delicately
flavoured Italian dishes sure to please on
any occasion. On the menu: Pasta Tavola
Signature Ravioli; Creamy Butternut
Squash and Spinach Lasagne; Tossed
Green Salad; and Italian Pastry.
LATIN VALENTINE’S MENU – $60
SATURDAY, FEBRUARY 14
10:30 AM – 12:30 PM
Food from the heart, made with passion.
That is what El Camino’s Chef Joe Juarez is
all about: mixing high-quality ingredients
in innovative combinations for an exciting
feast. On the menu: Masa Tartlet with
Beans, Double-Smoked Bacon Lardons,
Fresh Avocado and Ancho Chipotle;
Steak Fillet with Shrimp Ceviche and Serrano
Tequila Lime Compound Butter; and Mexican
Flan with Kahlúa and Dark Chocolate.
EAT BETTER, FEEL BETTER – $60
TUESDAY, FEBRUARY 17
6:00 – 8:00 PM
Kudos Cuisine Chef and owner Justin Scott
offers a fresh and delicious perspective on
healthy gourmet cooking that packs a big
flavour punch. On the menu: Tri-Colour Quinoa
cooked in Sencha Green Tea; Vegetable
Salad with Avocados, Tomatoes and Cucumbers
in Lemon-Lavender Vinaigrette (gluten
free, vegan); Winter Squash Risotto with
Sprouted Lentils, Curried Pistachios,
Edamame and Crispy Kale (gluten free,
vegan); and Camino Chocolate Vegan
Mousse Cake with Giggling Goji Berries in
Fireball Whiskey (gluten free).
MARDI GRAS MENU – $60
SATURDAY, FEBRUARY 21
10:30 AM – 12:30 PM
Heat up the stove and “laissez les bons
temps rouler” with Chef Andrew Skorzewski
in this Mardi Gras-themed class of Cajun
classics. On the menu: Crab Gumbo; Shrimp
and Andouille Sausage Jambalaya;
and Toasted Pecan Sour Cream Cake with
Caramelized Spiced Rum Peaches.
FABULOUS SEAFOOD – $70
TUESDAY, FEBRUARY 24
6:00 – 8:00 PM
Chef Jeff Parlardg, owner of Lapointe’s
Seafood Grill and Westboro Fish House, has
dedicated his career to producing delicious
seafood dishes to delight his faithful customers.
On the menu: Mahi Mahi Tacos with
Guacamole, Fresh Salsa and Curry Sour
Cream; Italian Shrimp with Eggplant
Parmesan; and Warm Berry Compote with
Lemon Loaf and Toasted Meringue.
TASTE OF THE TROPICS – $60
SATURDAY, FEBRUARY 28
10:30 AM – 12:30 PM
Big and bright! Chef Carlton Melbourne,
owner of Island Spiced, draws on his wealth
of experience and love of big flavours
to take you on a culinary cruise through the
tropics. On the menu: Jerk Chicken
Lollipops with Passion Fruit Dipping Sauce;
Chipotle Papaya Honey-Glaze Pork
Tenderloin and Roasted Sweet Potatoes;
and Caramelized Pineapple Coconut
Cake in Mango Rum Sauce.
DESTINATION JAPAN – $60
TUESDAY, MARCH 3
6:00 – 8:00 PM
Chef and culinary instructor Andrew
Skorzewski says traditional Japanese
cuisine is yours to discover! Learn about
light-as-air tempura and the versatility,
depth and complexity of dashi, Japan’s
answer to chicken stock. On the menu:
Shrimp Tempura and Buckwheat Soba;
Goma-Ae (spinach and sesame salad);
and Grilled Chicken with Green Onions
and Udon Noodles.
Chef
Timothy Barton
Timothy Barton
Born a Canadian citizen abroad in Manila, Philippines, Chef Timothy Barton spent
his childhood travelling the world from Pakistan and New Zealand to Washington D.C.,
forming what would become a deep passion for food of all kinds.
Destined for a foodie life, Timothy graduated from the Culinary Management program
at Algonquin College and set out for the Banff Springs Hotel. After almost seven years
in the Canadian Rockies, where he achieved his Red Seal Certificate in 1999, he assisted
in the opening of the CAA Five-Diamond awarded Banffshire Club. Timothy has worked
at acclaimed establishments in Niagara and Ottawa, including Tulips & Maple Catering,
The Brookstreet Hotel, Hy’s Steakhouse, The Ottawa Marriott Hotel, The Merlot Rooftop
Grill & Spin Kitchen & Bar.
f.y.i.
What would people be surprised to find
in your kitchen?
Whole pieces of meat. We clean whole
strip loins and tenderloins. A lot of people
think they’re pre-portioned.
The place is burning down; you
can only grab three things from the
kitchen.
My staff, my chef’s knife, my scale.
In 2012, Chef Barton and business partner Brad Henderson opened 327 Wine Bar,
a destination that’s charming diners with its quaint atmosphere and fantastic
culinary creations.
Favourite guilty pleasure?
Pizza! OOOOOhh how I love my pizza!
What is your motto?
Kept my Boy Scouts motto, “Be prepared.”
What do you value most in a cook?
Work ethic.
You need
on a desert island?
A big knife, like a machete or a Tarzan
hunting knife.
meet him...
LCBO NEPEAN CROSSROADS
FEBRUARY 4 & MARCH 25
LCBO RIDEAU STREET
MARCH 17
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
17
18
LCBO RIDEAU STREET
GLUTEN-FREE FLAVOUR
EXPLOSION – $60
TUESDAY, MARCH 10
6:00 – 8:00 PM
Kudos Cuisine owner and Chef Justin Scott
is dedicated to using quality ingredients
to produce healthy, delicious food, which
frequently happens to be gluten free.
On the menu: Tamarind-glazed Bamboosteamed Scallops with Mango Salsa;
Cod en Papillote with Sauvingon Blanc,
Ratatouille and Sliced Redskin Potatoes;
and Quinoa Pear Crisp with Kefir Saigon
Cinnamon Yogurt.
THE LATIN FUSION
EXPERIENCE – $60
SATURDAY, MARCH 14
10:30 AM – 12:30 PM
El Camino Chef Joe Juarez is always prepared
to go the extra mile to build outstanding
flavour combinations that meld traditional
and contemporary techniques and ingredients
into seamless culinary perfection. On the
menu: Zucchini and Cilantro Potage-Style
Soup with Truffle Chèvre Crema; Chilaquiles
with Salsa Verde, Queso Fresco, Braised
Pork and Fried Egg (traditional corn tortillabased dish, updated); and Grilled Pineapple
topped with Coconut Crème Brûlée.
CONTEMPORARY WINE BAR – $60
TUESDAY, MARCH 17
6:00 –8:00 PM
With a wealth of experience and a singleminded dedication to his craft, 327 Wine
Bar co-owner and Chef Timothy Barton
has earned a reputation for standout cuisine
that blends many approaches and traditions
into a unique style. On the menu: Poached
Eggs in Tomato Sauce with Shredded Asiago
Topping; Haddock Saltimbocca with Forked
Yukon Mash and Market Vegetables; and
Classic Panna Cotta with Berry Coulis.
Plus, one lucky registrant will receive a $40
gift certificate to 327 Wine Bar.
Featured chef
DELECTABLE DELIGHTS – $70
SATURDAY, MARCH 21
10:30 AM –12:30 PM
Chef Jeff Parlardg demonstrates delicious
dishes that he serves at Lapointe’s Seafood
Grill and Westboro Fish House. On the menu:
Seared Large Pink Sea Scallops on Lemon
Tomato Butter Sauce with Rustic Ratatouille;
Seared Tuna on Hummus with Chive Lime
Oil; and Fresh Fruit Salad Infused with Vodka
in a Kool-Aid Margarita Glass.
WINTER COMFORT – $60
TUESDAY, MARCH 24
6:00 – 8:00 PM
Chef Carlton Melbourne, owner of Island
Spiced, has just the cure for the winter
blues: an infusion of his favourite flavours!
On the menu: Duck Satay with Beet and
Goat’s Cheese Salad and Pomegranate
Sauce; Beef Tenderloin with Potato
Bacon Hash and Red Wine Mushroom
Sauce; and Apple Tart with Vanilla Ice
Cream and Raspberry Brandy Sauce.
IN THE MOOD FOR GREAT FOOD – $60
SATURDAY, MARCH 28
10:30 AM – 12:30 PM
Chef Andrew Skorzewski will show you how
to set the right tone for your next gettogether. On the menu: Amuse Bouche of
Balderson 5-Year Aged Cheddar with
Wild Blueberry Compote and Candied
Lemon Peel; Acadian Salt Cod Chowder
with Yukon Gold Potato, Double-Smoked
Bacon, Pasilla Chili Oil and Pea Shoots;
Maple-marinated and Pepper- and Sagecrusted Quebec Cornish Hen served
with Smoked Granny Smith Apple, Acorn
Squash and Morel Mushroom Jus;
and Fudgy Chocolate Brownie layered
with Seville Orange Preserves, Candied
Hazelnuts and Madagascar Vanilla
Cointreau Sauce.
COMPLETELY WONDERFUL – $60
TUESDAY, MARCH 31
6:00 – 8:00 PM
Full-flavoured foods with hints of spice
bring perfect winter warmth even on
the coldest of days. Ottawa’s gourmet
nutrition coach Teri Gentes prepares
familiar foods with a slightly different spin
for a delicious dinner experience. On the
menu: Sprouted Wild Rice Salad with Walnut
Maple Vinaigrette; Caramelized Lemon
and Caper Oven-roasted Fish (to be determined
subject to availability) on Lemony Greens
served with Roasted Rosemary Honeyglazed Mustard Seed Carrots; and Crazy
Good Triple-Chocolate Raw Cacao Nib
Cashew Pecan Clusters.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
19
20
Life
Style
LCBO NEPEAN CROSSROADS
OYSTER BAY – $50
TUESDAY, FEBRUARY 10
6:30 – 8:30 PM
Join Oyster Bay Wines, a premium New Zealand
producer, for an evening of pure discovery as we
pair its world-renowned wines with fresh oysters
and seafood. Learn about the wines from an Oyster
Bay special representative, while a chef presents
various food pairings and preparation techniques.
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
Just in time for Valentine’s Day, this exclusive event focuses on
two favourite celebratory ingredients: wine and oysters. Don’t miss it!
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.*
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.
21
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.
L’ hiver
goût
découverte
de la
Le
Les activités éducatives de la LCBO
Un bon repas, un feu qui crépite,
de la bonne compagnie… Voici comment on
se garde au chaud durant l’hiver en Ontario.
Pour vous aider, notre tout dernier guide
propose des menus des plus inspirés, allant
des mets réconfort aux délices de la SaintValentin, de nouveaux vins, de merveilleux
cocktails, des scotchs fumés et bien plus
encore! Inscrivez-vous dès maintenant pour
vivre un hiver chaleureux.
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.
MD/MC Marque déposée/de commerce d’AIR MILES International Trading
B.V., employée en vertu d’une licence par LoyaltyOne, Co. et par la LCBO.
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 $
(sur quatre semaines) – 130 $
(sur quatre semaines) – 130 $
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.
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!
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).
LA LCBO DE LA RUE RIDEAU
Une introduction au
monde du vin – 100 $
LES LUNDIS 12, 19, 26 JANVIER
ET 2 FÉVRIER
DE 18 H 30 À 20 H 30
Dégustation vin et
fromage classique – 45 $
LE LUNDI 23 MARS
DE 19 H À 20 H 30
*
Accords
parfaits
Faire des accords vin-fromage n’est pas aussi
simple que cela. Un de nos experts conseillers
en produits vous brossera le tableau des
saveurs et vous expliquera les principes qui vous
permettront de faire les meilleurs accords.
Accords
parfaits
L’accord entre les mets et les vins ne devrait
pas être une science mystérieuse. Participez
à notre séminaire sur les accords parfaits et
découvrez comme il est facile d’apparier vos
menus avec des vins, spiritueux et bières.
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.
LCBO NEPEAN CROSSROADS
Une introduction au
monde du vin – 100 $
LES LUNDIS 16, 23, 30 MARS
ET 6 AVRIL
DE 18 H 30 À 20 H 30
26
LCBO
Nepean
Crossroads
Merivale Road
Woodroffe Road
Meadowlands Drive West
West Hunt Club Rd.
LCBO
NEPEAN CROSSROADS
NEPEAN
543 West Hunt Club Road
Nepean, ON
K2G 5W5
Murray Street
LCBO
Rideau
Street
Rideau Street
King Edward Avenue
Sussex Drive
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
Rue Merivale
Rue Woodroffe
Meadowlands Drive Quest
West Hunt Club Rd.
LCBO
NEPEAN CROSSROADS
NEPEAN
543 West Hunt Club Road
Nepean, ON
K2G 5W5
Rue Murray
La LCBO
de la
rue Rideau
Rue Rideau
Av. King Edward
Rue Sussex
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.
19285
19938
Dept. 903
43 Freeland Street
Toronto, ON
M5E 1L7

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