taste experıence - lcbo...3 an introduction to wine appreciation lcbo nepean crossroads thursdays,...

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

SPRING 2015Eastern Area

PRINTEMPS 2015Région de l’Est

Le goût de la découverte

Les activités éducatives de la LCBO

Taste Experıence

LCBO’s Guide to Hands-on Learning

SpringAfter 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 ClassesLCBO NEPEAN CROSSROADS 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.

LCBO’s Guide to Hands-on Learning

Taste Experıence

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An Introduction to Wine AppreciationLCBO NEPEAN CROSSROADSTHURSDAYS, APRIL 9, 16, 23, 30 6:30 – 8:30 PM

LCBO RIDEAU STREETWEDNESDAYS, APRIL 8, 15, 22, 29 6:30 – 8:30 PM

Wines of the New WorldLCBO NEPEAN CROSSROADSTHURSDAYS, MAY 7, 14, 21, 28 6:30 – 8:30 PM

LCBO RIDEAU STREETWEDNESDAYS, MAY 6, 13, 20, 27 6:30 – 8:30 PM

Wines of the Old WorldLCBO NEPEAN CROSSROADSTHURSDAYS, JUNE 4, 11, 18, 25 6:30 – 8:30 PM

LCBO RIDEAU STREETWEDNESDAYS, JUNE 3, 10, 17, 24 6:30 – 8:30 PM

An Introduction to Wine Appreciation(Four-week Course) – $100

White Wines Wow Cultivate a new relationship with white wine. Sip and savour during a step-by-step tasting of eight white wines that will broaden your wine vocabulary and reveal the fascinating complexities of classic whites.

Revealing Reds Learn winemaking 101 and enhance your understanding of wine. Your palate will be developed by tasting eight classic reds.

Bring on the BubblesNot all sparkling wines are Champagne with a capital “C.” Taste styles from all over the world and learn how winemakers get those bubbles in the bottle.

Fortified FinesseAre all sherries sweet? Does all Port come from Portugal? Why do they put herbs in vermouth? Discover these answers and more… Includes a food-matching segment.

Wines of the New World(Four-week Course) – $130

Australia: What’s Up Down UnderAustralia knows what wine consumers want. Find out why Shiraz and other Aussie wines are becoming such a presence at our dinner tables.

California: Window on the WestExplore the wine regions of California, develop your tasting approach and get the latest on West Coast wines in the world market.

Spotlight: South AmericaExperience the unique tastes of Chile and Argentina while expanding your knowledge of wines made at the foot of the Andes.

Canada: Here at HomeGet acquainted with Canadian winemaking and the creation of the Vintners Quality Alliance (VQA) as you sample world-class wines from Ontario and British Columbia.

Wines of the Old World(Four-week course) – $130

Vive la France!While uncovering French wine appellations and regions, learn why the world looks to France as the benchmark for fine wines.

Ciao Italia!From the top of the boot to its toe, there isn’t a region in Italy that doesn’t grow grapes for wine. Taste the quality and romance of wines from Piedmont, Tuscany, Sicily and more.

Say “Si” to Spain Hot temperatures, dry climate and more grape-growing acreage than any other country in the world! Explore Spain’s traditions, innovations and Tempranillo and Palomino grapes (which easily challenge Cabernet and Chardonnay).

Journey to GermanyYou might think Germany is too cold to grow quality wine grapes. Think again! Discover how German winemakers face this challenge, and get familiar with their wine labels and unique quality grading system.

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

Wine Appreciation

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

Perfect Pairings

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

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

LCBO NEPEAN CROSSROADS

PASSOVER WINES – $30TUESDAY, 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!

BEER APPRECIATION: A FOUR-WEEK SERIES – $105*

*Perfect Pairings*Save $35 when purchasing a four-class series.

WEEK 1: HISTORY OF BREWING / LAGERS VS. ALES – $35MONDAY, APRIL 13 7:00 – 8:30 PMWe 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 ALES-FROM IPAS TO STOUTS – $35MONDAY, APRIL 20 7:00 – 8:30 PMExplore 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 – $35MONDAY, APRIL 27 7:00 – 8:30 PMFunk, 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 – $35MONDAY, MAY 4 7:00 – 8:30 PMWe 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. Includes a food-matching segment.

EXCEPTIONAL WINES FROM $20 – $35TUESDAY, 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-Tuesday-Wednesday wines.

WHISKY! – $75TUESDAY, APRIL 21 7:00 – 8:30 PMJoin 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.Includes a food-matching segment.

TRENDY ROSÉS FOR SPRING – $35TUESDAY, APRIL 28 7:00 – 8:00 PMRosés 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! – $45TUESDAY, MAY 5 7:00 – 8:30 PMChampagne is one of the world’s greatest and most misunderstood beverages. Though long recognized as a celebratory drink, it is less recognized as a versatile partner at the dinner table. Learn how Champagne is made, then discover its different styles through fun and mystery! At the end of the evening, the wine labels will be revealed. You may be surprised at what you discover! Includes a food-matching segment.

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 – $90TUESDAY, MAY 12 7:00 – 8:30 PMA 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. Includes a food-matching segment.


SINGLE MALTS: THE HIGHLANDS VS. ISLAY – $60TUESDAY, MAY 19 7:00 – 8:30 PMTonight 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! Includes a food-matching segment.

SAKE & SUSHI – $50

*Perfect PairingsTUESDAY, 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.

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WARM WEATHER FAVOURITES: BEER VS. CIDER – $35TUESDAY, JUNE 2 7:00 – 8:00 PMWith 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 – $60TUESDAY, JUNE 9 7:00 – 8:30 PMCognac 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 – $45TUESDAY, JUNE 16 7:00 – 8:00 PMClose 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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SAKE & SUSHI – $50

*Perfect PairingsTHURSDAY, 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 – $30THURSDAY, JUNE 11 4:00 – 5:30 PMGet 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 – $45MONDAY, JUNE 15 7:00 – 8:30 PMThere’s more to beer than you might think. Learn how it’s produced and how greatly its flavours can differ as you explore the craft of brewing and discover the wonderful diversity of beers perfect for cheese pairings. Includes a food-matching segment

TASTE THE ESSENTIALS – $40THURSDAY, JUNE 18 7:00 – 8:00 PMUncork 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.


RICH REDS FOR THE BBQ – $30THURSDAY, JUNE 25 7:00 – 8:00 PMExceptional 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.

LCBO RIDEAU STREET

WHISKY AROUND THE WORLD – $45

*Perfect PairingsTHURSDAY, 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.

CUTTING-EDGE TRENDY: GIN – $30THURSDAY, APRIL 16 7:00 – 8:00 PMGin 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 PairingsTHURSDAY, APRIL 23 7:00 – 8:30 PMSpanish 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.

SPEYSIDE SPECTACULAR – $50

*Perfect PairingsTHURSDAY, APRIL 30 7:00 – 8:30 PMSpeyside 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.

90+ TOP SCORING WINES – $50THURSDAY, MAY 7 7:00 – 8:00 PMWhat 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.


ROSÉ: THE PERFECT SPRING MATCHMAKER – $25THURSDAY, MAY 14 7:00 – 8:00 PMWith 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 PairingsTHURSDAY, MAY 21 7:00 – 8:30 PMCompare 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.


SENSING WHITE SPIRITS – $40MONDAY, MAY 25 7:00 – 8:00 PMExperience white spirits in an exciting new way! An expert Product Consultant challenges and tests your knowledge (and palate) in this blind tasting, which focuses on classics, such as gin, vodka, tequila and rum.

CIDER CHALLENGE – $25THURSDAY, MAY 28 7:00 – 8:00 PMCider 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.

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FATHER’S DAY FANTASY: ALL THAT IS WHISKY – $75TUESDAY, JUNE 23 7:00 – 8:30 PMFrom 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. Includes a food-matching segment.


RED & WHITE: CANADIAN WINES & CHEESES – $45

*Perfect PairingsTUESDAY, JUNE 30 7:00 – 8:30 PMWe 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.


Cooking Classes

LCBO Cooking Classes let you get creative asyou learn how to prepare some of your favourite menu items. Classes include a small food sample of each prepared recipe paired with a complementary wine, spirit or beer chosen by our expert Product Consultants.


QUALITY CATERING – $60WEDNESDAY, APRIL 1 6:00 – 8:00 PMChef/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 – $60WEDNESDAY, APRIL 8 6:00 – 8:00 PMChef 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 – $60WEDNESDAY, APRIL 15 6:00 – 8:00 PMSanté 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.

HANDS-ON BASIC KNIFE SKILLS – $145SATURDAY, APRIL 18 10:30 AM – 1:00 PMChef 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 PMChef 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 – $60SATURDAY, APRIL 25 10:30 AM – 12:30 PMEl 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 – $60WEDNESDAY, MAY 6 6:00 – 8:00 PMChef/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.

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

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CREATIVE CONTROL – $60WEDNESDAY, MAY 13 6:00 – 8:00 PMChef 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 KNIFE SKILLS – $160SATURDAY, MAY 16 10:30 AM – 1:00 PMIn 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


NEO COASTAL CATERING – $60WEDNESDAY, MAY 20 6:00 – 8:00 PMChef/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 – $60SATURDAY, MAY 23 10:30 AM – 12:30 PMSplitting 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 – $60WEDNESDAY, MAY 27 6:00 – 8:00 PMChef 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 – $60WEDNESDAY, JUNE 3 6:00 – 8:00 PMChef 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 – $60WEDNESDAY, JUNE 10 6:00 – 8:00 PMVictoria 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.



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ODE TO SUMMER TIME IN OTTAWA – $60WEDNESDAY, JUNE 24 6:00 – 8:00 PMWith 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 – $60SATURDAY, JUNE 27 10:30 AM – 12:30 PMIn 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.

HANDS-ON PREMIUM KNIFE SKILLS – $260SATURDAY, JUNE 13 10:30 AM – 1:00 PMIn 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 – $60WEDNESDAY, JUNE 17 6:00 – 8:00 PMTreat 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– $60SATURDAY, JUNE 20 10:30 AM –12:30 PMChef 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.


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LCBO RIDEAU STREET

TASTE EXPLOSION – $60TUESDAY, APRIL 7 6:00 – 8:00 PMChef 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 – $60TUESDAY, APRIL 14 6:00 – 8:00 PMBringing 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– $60SATURDAY, APRIL 18 10:30 AM – 12:30 PMChef 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.

WINNER WINNER SEAFOOD DINNER – $60TUESDAY, APRIL 21 6:00 – 8:00 PMChef/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 KNIFE SKILLS – $145SATURDAY, APRIL 25 10:30 AM – 1:00 PMChef and culinary instructor 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

PASTAAAAH – $60TUESDAY, APRIL 28 6:00 – 8:00 PMVictoria 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 – $60TUESDAY, MAY 5 6:00 – 8:00 PMSanté 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.

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HANDS-ON ADVANCED KNIFE SKILLS – $160SATURDAY, MAY 23 10:30 AM – 1:00 PMIn 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


GET YOUR FUSION GROOVE ON – $60TUESDAY, MAY 26 6:00 – 8:00 PMChef 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 Sake-infused 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 – $60TUESDAY, JUNE 2 6:00 – 8:00 PMWith 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 – $60TUESDAY, JUNE 9 6:00 – 8:00PMSanté 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.

EVENING OF EXCELLENCE – $60TUESDAY, MAY 12 6:00 – 8:00 PMChef 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! – $60SATURDAY, MAY 16 10:30 AM – 12:30 PMBelieve 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 – $60TUESDAY, MAY 19 6:00 – 8:00 PMChef 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.

LCBO RIDEAU STREET


Spotlight

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.

Harriet Clunie 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...LCBO NEPEAN CROSSROADS APRIL 22, JUNE 3

LCBO RIDEAU STREET MAY 12

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Chef Harriet Clunie

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SUPER SURF & TURF – $60SATURDAY, JUNE 13 10:30 AM – 12:30 PMKudos 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 Cheese-stuffed 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 – $60TUESDAY, JUNE 16 6:00 – 8:00 PMYou 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.

HANDS-ON PREMIUM KNIFE SKILLS – $260SATURDAY, JUNE 20 10:30 AM – 1:00 PMIn 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


DYNAMITE DINING – $60TUESDAY, JUNE 23 6:00 – 8:00 PMNothing 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.

POWER BRUNCH – $60SATURDAY, JUNE 27 10:30 AM – 12:30 PMChef 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 – $60TUESDAY, JUNE 30 6:00 – 8:00 PMWelcome 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.


LCBO RIDEAU STREET

let’s keep in touch!

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

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

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

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

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

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

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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!

Printemps

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

Le goût de la découverte

Les activités éducatives de la LCBO

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.

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

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

Offre AIR MILESMD

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

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

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Cours sur les vins

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

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

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

Rouges révélateurs Apprenez l’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.

Les vins du Nouveau Monde(sur quatre semaines) – 130 $

Australie : Le goût des antipodesL’Australie sait plaire aux amateurs de vin. Découvrez pourquoi le shiraz et les autres vins australiens se retrouvent si souvent sur notre table à dîner.

Californie : Une fenêtre sur l’OuestExplorez les secteurs vinicoles de la Californie, raffinez votre méthode de dégustation et découvrez la place qu’occupent les vins de la côte Ouest sur le marché international.

Pleins feux sur l’Amérique du Sud Découvrez les saveurs uniques des vins du Chili et de l’Argentine et approfondissez vos connaissances sur les vins élaborés au pied des Andes.

Canada : La découverte de soiFaites une tournée du Canada vinicole et apprenez comment a été créée la Vintners Quality Alliance (VQA). En dégustation, des vins de l’Ontario et de la Colombie-Britannique.

Les vins du Vieux Continent(sur quatre semaines) – 130 $

Vive la France! Explorez les appellations et régions viticoles de la France, et découvrez pourquoi ce pays est le modèle que tentent d’imiter les autres pays producteurs.

Ciao Italia!Du dessus de la botte jusqu’au bout du pied, il n’y a pas une seule province en Italie qui ne cultive pas le raisin pour produire du vin. Savourez la qualité et le romantisme des vins du Piémont, de la Toscane, de la Sicile et de bien d’autres régions encore.

L’Espagne : Si, si, si! Températures chaudes, climat sec et la plus grande superficie viticole du monde entier! Découvrez les traditions et les innovations vinicoles de l’Espagne et savourez ses cépages tempranillo et palomino (qui rivalisent facilement de qualité avec le cabernet sauvignon et le chardonnay).

Aventures allemandes Vous croyez qu’il fait trop froid en Allemagne pour cultiver du raisin de qualité? Il n’en est rien! Découvrez comment les viticulteurs d’Allemagne ont relevé le défi et familiarisez-vous avec leurs étiquettes et leur système de classement unique.

LA LCBO DE LA RUE RIDEAU

Une introduction au monde du vin – 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.

etoù quand?

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LCBO Special EventsDept. 90343 Freeland StreetToronto, ONM5E 1L7

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

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

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

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