taste experıence - lcbospring 2017 greater toronto area taste experıence lcbo’s guide to...

SPRING 2017 Greater Toronto Area

Taste Experıence

LCBO’s Guide to Hands-on Learning

W I N E A P P R E C I A T I O N • T U T O R E D T A S T I N G S • C O O K I N G C L A S S E S • L I F E & S T Y L E

Cover: Food &Drink, Early Summer 2016 p. 89/ The Tropical Vineyard Cocktail

Wine Appreciation 3

Tutored Tastings BAYVIEW VILLAGE 6MILLCROFT CENTRE 7SUMMERHILL 9

Cooking ClassesBAYVIEW VILLAGE 12

MILLCROFT CENTRE 15

SUMMERHILL 26

Life & Style MILLCROFT CENTRE 29

To purchase tickets, please call or visit the Customer Service Desk at the desired location.

Taste Experıence

LCBO’s Guide to Hands-on Learning

If you haven’t experienced our classes yet, now is the perfect time. If you have, you already know how engaging they can be. From Old World wines and classic pours to what’s trending in beer and cider, we have something for everyone. Plus, don’t miss our cooking classes which range from decadent special-occasion menus to healthy, everyday eating inspiration. It’s all here and waiting for you – register now!

Spring is here!

Cover: foodanddrink.ca The Tropical Vineyard Cocktail

An Introduction to Wine AppreciationLCBO BAYVIEW VILLAGEWEDNESDAYS, APRIL 5, 12, 19, 26 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, APRIL 5, 12, 19, 26 7:00 – 9:00 PM

LCBO SUMMERHILLSESSION 1: MONDAYS, APRIL 3, 10 TUESDAY, APRIL 18 MONDAY, APRIL 24 6:00 – 8:00 PMSESSION 2: WEDNESDAYS, APRIL 5, 12, 19, 26 6:00 – 8:00 PM

Wines of the Old World LCBO BAYVIEW VILLAGEWEDNESDAYS, MAY 3, 10, 17, 24 6:00 – 8:00 PM

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

LCBO SUMMERHILLMONDAYS, MAY 1, 8, 15; TUESDAY 23 6:00 – 8:00 PM

Wines of the New WorldLCBO BAYVIEW VILLAGEWEDNESDAYS, JUNE 7, 14, 21, 28 6:00 – 8:00 PM

LCBO MILLCROFT CENTREWEDNESDAYS, JUNE 7, 14, 21, 28 7:00 – 9:00 PM

LCBO SUMMERHILL MONDAYS, MAY 29; JUNE 5, 12, 19 6:00 – 8:00 PM

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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.

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

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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.

REFRESHING WINES OF GERMANY – $35TUESDAY, MAY 30 7:00 – 8:00 PMPerfectly light and not always sweet, these wines offer an exciting range of flavours and great food versatility. Come discover the diversity of styles that the German wine regions offer, from the extra-dry to the wonderfully sweet.

KIWIS PLEASE – $35TUESDAY, JUNE 6 7:00 – 8:00 PMImagine hiking up a rocky hill, hair blown by the fresh wind; you reach the top and look down on a sweeping vista of breaking waves and distant hills. Now imagine that experience in a glass; that’s the thrill of New Zealand wines. Discover the pure and vibrant flavours characteristic of this dynamic country, from crisp Sauvignon Blanc to complex reds.

PREMIUM SINGLE MALT SCOTCH – $125

*Perfect PairingsTUESDAY, JUNE 13 6:30 – 8:00 PMGive Dad a special treat for Father’s Day! Here’s a unique opportunity to sample some of Scotland’s rarest and finest malts. Come experience the influence that each region’s rolling hills, heather, salty sea air and famous peat has on this unique libation. From the fresh grassy aperitifs to the richly honeyed and the pungent and smoky styles, Scotland’s whiskies offer something for all occasions. Try your favourite with a beautiful beef bourguignon or some blue cheese-stuffed dates wrapped in bacon, just a few of the goodies on the menu tonight!

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PASSIONATE ABOUT PINOT NOIR – $40TUESDAY, APRIL 4 7:00 – 8:00 PMIt is a difficult grape to grow and it can be even more challenging to take home a truly satisfying bottle. Yet wine lovers are so passionate about Pinot Noir that they will spend their lives searching out the best. Tonight sample wines from such regions as Burgundy, California and Australia; taste and discover what the world of Pinot has to offer.

AROMATIC WHITES & MATCHING CHEESES – $45 TUESDAY, APRIL 18 6:30 – 8:00 PMTaste and compare the exotic aromas of grape varieties such as Muscat, Gewürztraminer and Riesling. These distinctively perfumed wines are perfect as sipping wines or when matched with savoury entrées and desserts. Discover how these versatile wines will suit any occasion. Includes a food-matching segment.

BOURBON WHISKEY – $50TUESDAY, MAY 2 6:30 – 8:00 PMWhisky has come a long way since its humble beginnings. Tonight we will explore the various styles of whisky from the United States. Join us on this spirited tour to taste their unique flavours, learn about their origins and discover the best ways to serve “the water of life.”

WINES OF SOUTH AMERICA – $35 TUESDAY, MAY 16 7:00 – 8:00 PM Wine enthusiasts around the world are turning to the wines of this continent for value, variety and quality. Join us this evening as we sample some wonderful wines of South America and see what the buzz is about.

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BAYVIEW VILLAGESUMMER COCKTAIL PARTY– $50

*Perfect PairingsTUESDAY, JUNE 20 6:30 – 8:00 PMBe prepared for a summer of great fun and leisure. Join an expert Product Consultant for a class on summer entertaining, cocktail style. Learn simple, hassle-free, tips and tricks that will allow you to dazzle your guests, without the stress. Find out what the latest trends are and which appetizers match best with which flavours!

RING AROUND THE ROSÉ – $30TUESDAY, JUNE 27 7:00 – 8:00 PMThese beautifully coloured wines are the hottest new story. Versatile and flavourful, they make great food-partners and refreshing sunny-weather sippers. Let an expert Product Consultant introduce you to a selection of classic rosés and their trendsetting innovative cousins from around the world.

Featured products will be served with sample-sized portions of catered food matches.

Perfect Pairings

Matching food with drink shouldn’t be a mystery. Sip and sample drinks which we will serve with specially chosen food matches in our highly informative Perfect Pairings seminars. Eat, drink and learn how easy it is to complement menus with wine, spirits and beer.

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MILLCROFT CENTREBEER APPRECIATION: A FOUR WEEK SERIES – $105

*Perfect PairingsPrud’homme-certified Beer Specialist and expert Product Consultant Melissa Wrigley will be leading this unique four-week course on beer appreciation. Each week will focus on a different style of beer and the foods that naturally match it.

*Save $35 when purchasing a four-class series. Each class includes a food-matching segment.

WEEK 1: FOR THE LOVE OF LAGER – $35FRIDAY, MAY 26 7:00 – 8:00 PMWe begin with a brief history of beer, how lagers are made and what makes them unique. A sampling of different products along with perfect food pairings will show how versatile the world’s most widely consumed alcoholic beverage can be.

WEEK 2: ALL ABOUT ALES – $35FRIDAY, JUNE 2 7:00 – 8:00 PMAles come in all styles from hoppy and refreshing to strong and flavourful. This class will allow participants to experience the varied and unique types of ales and how impactful these diverse flavours can be when paired with the right foods.

WEEK 3: BEERS OUTSIDE THE BOX – $35FRIDAY, JUNE 9

7:00 – 8:00 PMRadlers, fruit beers and the weird and wonderful! There are so many new and exciting beer styles and brewing techniques on the market that are gaining in popularity. Let’s explore some of these unique brews and get creative with beer cocktails and food pairings!

WEEK 4: CRAFT BREWERY SPOTLIGHT, COLLECTIVE ARTS – $35FRIDAY, JUNE 16 7:00 – 8:00 PMJoin us tonight for an exclusive experience in craft beer! Dan Johnston from Collective Arts Brewing will take us on a journey from barley to beer while showcasing some of their finest brews. Learn how craft brewers use their passion and panache to create unique and special products their community can be proud of!

SUMMER SIZZLERS: RICH REDS FOR THE BBQ – $35MONDAY, MAY 29 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.

INTRODUCTION TO SINGLE MALTS – $50FRIDAY, APRIL 7 7:00 – 8:00 PM From the Highlands to the Lowlands, from Islay to Campbeltown, each area produces a distinctive and unique spirit. Discover your favourite on a tasting tour of Scotland’s

“water of life.” Sign up early as this very popular class sells out quickly!

HOT-CLIMATE WINES – $40FRIDAY, APRIL 28 7:00 – 8:00 PMBold, fruity, velvety and spicy – warm up with the ripe flavours of wines from some of the world’s hottest wine regions. An expert Product Consultant presents an assortment of wines from Australia, Spain, Southern Italy and more. Don’t miss this informative class.

BOURBON 101 – $40FRIDAY, MAY 5 7:00 – 8:00 PMAmerican whiskey has come a long way since its humble beginnings. Join an Expert Product Consultant and explore the

“United States of Bourbon.” Discover your favourites.

PREMIUM BORDEAUX – $50 FRIDAY, MAY 12 7:00 – 8:00 PMTaste the classic wines of Pauillac, St-Julien, Margaux, St-Estèphe and more, to see why Bordeaux are held in such reverence by wine connoisseurs the world over. A must for the wine aficionado!

WINES OF PIEDMONT – $40WEDNESDAY, MAY 31 7:00 – 8:00 PMPiedmont without a passport. Experience a selection of premium wines made from the classic Nebbiolo, Barbera and Dolcetto grapes, as well as this region’s best-known whites and sparkling wines.

ADVANCED SINGLE MALTS – $75 MONDAY, JUNE 12 7:00 – 8:00 PMFrom the Islands to the Highlands, each region has its own colour, bouquet, flavour and texture. Sample some of Scotland’s finest whiskies and discover the diversity of single malts. Sign up early as this very popular class normally sells out!

REDISCOVER ROSÉ – $30 MONDAY, JUNE 26 7:00 – 8:00 PMRosés are spring’s hottest wine story. Versatile and flavourful, they make

great food partners and refreshing sippers. Sample a selection of classic and trendsetting rosés from around the world.

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WINE & CHEESE – $50 THURSDAY, APRIL 6 6:30 – 8:00 PMThink outside the simple wine and cheese box. Discover some inspired fine wine and regional cheese matches, learn simple strategies for flawless pairings and explore cheeses you likely haven’t tried before.

WINE CHALLENGE: EUROPE VS. AUSTRALIA – $35THURSDAY, APRIL 20 6:30 – 7:30 PMThis evening we will guide you through a blind tasting challenge between the wines of the Old World and New World. Experience how a grape’s character and taste can change from different climatic regions. Be the first to taste these wines just from our latest release and see if you can tell the difference.

INTRODUCTION TO SINGLE MALTS – $65THURSDAY, APRIL 27 6:30 – 8:00 PM This class is a must for those wanting to enter the ever-so-popular world of single malts. From Islay to the Highlands and the Lowlands, each area has a distinctive and unique flavour. Discover your favourite as we experience Scotland’s pride. Sign up early for this very popular class.

WINE & CHEESE FROM AROUND THE WORLD – $50 WEDNESDAY, MAY 3 6:30 – 8:00 PMFor the gourmand: This evening we will take you on a tour of the globe. An expert Product Consultant will guide you through a structured tasting and help you discover the diversity of wines and cheeses from the Old World to the New World. This class is very popular and fills up fast, so don’t delay!

WASHINGTON & OREGON – $40 THURSDAY, MAY 4 6:30 – 7:30 PMJoin us as we sample the spectacular wines of the Pacific Northwest. The terroir of Washington and Oregon yields some of the finest examples of diversity and quality wine making in the New World. This evening will peak your curiosity and offer you the opportunity to savour the tastes of this prominent wine region.

ROSÉ: THE PERFECT SPRING MATCHMAKER – $45WEDNESDAY, MAY 10 6:30 – 8:00 PMSummer is almost upon us. With food or sipped on its own, rosé offers the freshness of a white wine with the structure of a red. Join us in tasting a selection of classic and trendsetting rosés from around the world.Includes a food-matching segment.

CLASSIC REDS FROM AROUND THE WORLD – $30 THURSDAY, MAY 11 6:30 – 7:30 PM Just in time for summer barbecue! Join us as we taste a selection of noble red varietals including Cabernet, Merlot and Pinot Noir. This is your chance to explore the classics and gain a better understanding of their unique characteristics and styles.Includes a food-matching segment.

NEW ZEALAND WINES PAIRED WITH FOOD – $45WEDNESDAY, MAY 17 6:30 – 8:00 PMNew Zealand’s topographic landscape is like no other and an exciting part of wines of the new world. Tonight we discover some of the latest wines from our Vintages release showcasing their unique and distinct flavours that are a great match for with food.Includes a food-matching segment.

MAINLAND MALTS – $65 THURSDAY, MAY 18 6:30 – 8:00 PMTonight we take a tour of crowd-pleasing malts from the Scottish mainland encompassing the Highlands and Speyside and showcasing the classic traits of notes of spice, stewed fruit and hints of peat. This class will appeal to the novice who is interested in deciding which style suits them and to the connoisseur who wants to sample some classics.

SAKE – $30 WEDNESDAY, MAY 24 6:30 – 7:30 PMWith some selections from our latest release, expert Product Consultant Thomas Hwang will take you into the world of sake, exploring proper etiquette, different types, styles, terminology and a basic history. We will discuss the different ways it is served (warm, hot and chilled). Kanpai!

INDULGE YOUR SENSES IN THE VINEYARDS OF CHILE & ARGENTINA – $30THURSDAY, MAY 25 6:30 – 7:30 PMChile and Argentina are heating things up with exceptional wines worthy of serious attention. Experience the unique tastes of Chile and Argentina while expanding your knowledge of wines made at the foot of the Andes. Discover why enthusiasts are turning to these wines for value, variety and quality.

WINES OF SOUTHERN ITALY – $40WEDNESDAY, MAY 31 6:30 – 8:00 PMThis evening we zone in on the sumptuous wines of the peninsula’s south: Campania, Basilicata, Puglia, Calabria, Sicily and Sardinia. The regions’ offerings will entice the senses and showcase wines made with passion and innovation. Don’t miss this chance to sample some vino from Italy’s glorious south tonight!

VINTAGES ON A BUDGET – $30THURSDAY, JUNE 1 6:30 – 7:30 PM Let an expert Product Consultant introduce you to some of Vintages best-kept secrets because everyone has a budget, even in Vintages. Come and experience the budget- friendly wines and be pleasantly surprised.

IT’S TIME FOR GIN: ITS ORIGINS & VARIETIES FROM AROUND THE WORLD – $45 WEDNESDAY, JUNE 7 6:30 – 8:00 PMGin is not solely for a Martini, Tom Collins or tonic but lends itself to a wider range of styles and flavours. Sample and learn about gins from the UK, the US and our own contribution of high-quality and unique gins. Break out of your gin rut and become more knowledgeable on its taste profile and how to serve it when you entertain.

SUMMERTIME CRAFT BEER CRAZE: NEW & EXCITING FINDS – $40THURSDAY, JUNE 8 6:30 – 8:00 PMTonight is an opportunity to sample some of our most-loved Canadian craft brews. Taste a variety of flavours and styles, hand-selected by an expert Product Consultant and discover your craft beer fave!Includes a food-matching segment.

90+ WINES (UNDER $30) – $30 WEDNESDAY, JUNE 14 6:30 – 7:30 PM What does it take to be ranked a 90+ wine? Join an expert Product Consultant as we sample some great wines under $30. Get out your markers and, through our structured tasting, review wines that have attained this stellar ranking. This in-demand class sells out quickly.

PINOT NOIRS OF THE NEW WORLD – $45 THURSDAY, JUNE 15 6:30 – 8:00 PM Pinot Noir has the personality to charm wine lovers everywhere. It finds its roots in Burgundy, but has made quite the statement in the New World. Tonight is about transitioning from the old to the new and tasting a selection of food-friendly Pinot

Noirs from California, Australia, Canada and New Zealand.Includes a food-matching segment.

THE VERSATILE WINES OF SOUTHERN RHÔNE – $40WEDNESDAY, JUNE 21 6:30 – 7:30 PM This is the region of France’s most user-friendly wines. Côtes du Rhône is south-east France’s warmer, richer, spicier answer to the drier styles of Bordeaux. Perhaps it is the alcohol that makes these Southern Rhône reds so easy to appreciate. Perhaps it is the openly fruity character of the Grenache grape, which dominates here. Sample famous and sought-after wines from this region, including Châteauneuf-du-Pape, Gigondas, Rosé, Tavel and more.

BUBBLES ON A BUDGET – $35WEDNESDAY, JUNE 28 6:30 – 7:30 PMDo you love bubbly but don’t want to spend a fortune? Tonight’s tasting will take you on a tour of a variety of sparkling wines such as Prosecco, Cava, Cremant and more. Learn about the sparkling grape varieties, as well as the different styles from around the world and how they range in complexity.

ZIPPY ZINFANDELS – $35THURSDAY, JUNE 29 6:30 – 7:30 PMA versatile robust wine, the Zinfandel grape’s high sugar content can produce wine with alcohol levels exceeding 15% and flavours like tart raspberries. Join us as we sample some wines from our latest Vintages release, just in time for barbecue season!

SUMMERHILL

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.

Cooking Classes

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CRAZY FOR CAJUN – $65 MONDAY, APRIL 3 6:00 – 8:00 PM The legend of Cajun continues as Chef Jim Comishen brings more Louisiana classics to the table. On the menu: Baby Shrimp and Scallop Parfait scented with Fresh Cilantro and Lime; Classic Sausage and Shrimp Gumbo with Okra; and Bourbon Street Chicken with Wild Mushrooms served on a heap of Sweet Potato Mash.

PURDY’S: COOKING WITH CHOCOLATE – $65 THURSDAY, APRIL 6 6:00 – 8:00 PM Join Master Chocolate Connoisseur Peter Blanchet, from Purdy’s Chocolatier, as he demonstrates how chocolate can enhance savoury dishes. On the menu: Strawberry Salad with Chocolate Vinaigrette; Baby Back Ribs with Chocolate and Beer Barbecue Sauce; Grilled Pineapple with Tequila Chili Pepper Chocolate Sauce; and Himalayan Pink Salt Caramel and English Toffee Cheesecake. CURRIES FROM THE BRITISH RAJ – $65MONDAY, APRIL 10 6:00 PM – 8:00 PMExplore the delights of British Raj cuisine with cookbook authors and food historians Smita and Sanjeev Chandra as they take you on an extraordinary curry journey. On the menu: Mulligatawny Soup and Calcutta Cutlets (potato croquettes stuffed with spicy lamb); Madras Chicken Curry served with Dal Makhani from Delhi and Peshawari Pulao with Nuts, Raisins and Saffron; and Caramel Custard Pudding, Bombay style!

MAD ABOUT MUSHROOMS – $65THURSDAY, APRIL 13 6:00 – 8:00 PMSavour earthy and versatile mushrooms with Chef and cookbook author Nettie Cronish. On the menu: Mushroom Pepper Bruschetta; Shiitake Mushroom and Roasted Tamari Almond Dip; Split Pea Soup with Dried Mushrooms; and Ricotta and Asiago-stuffed Portobello Mushrooms.

MATTHEW KENNEDY: SEAFOOD SMOKED, CURED & BRINED – $75 THURSDAY, APRIL 20 6:00 – 8:00 PM Join Chef Matthew Kennedy of Kennedy Catering as he shares his knowledge of smoking, curing and brining seafood. On the menu: Cold Smoked BC Albacore Tuna with Lime Crema, Serrano Chili and Garlic Crisps; Cured Atlantic Salmon Gravlax with Crème Fraîche, Caviar and Pea Seedlings; and Brined Trout cooked Sous Vide and served with Roasted Cauliflower Salad and Chermoula.

BASIC KNIFE SKILLS – $150 FRIDAY, APRIL 21 6:00 – 8:30 PMThe chefs of Dining In Chez Vous will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident’s Gourmet Series. On the menu: Cold Spring Rolls with Mango; Thai Green Curry with Vegetables; and Asian Fruit Salad with Papaya Mint Sauce. Hands-on class

Please note: Registrants will be asked to sign a safety waiver and wear close-toed shoes. Ticket price covers attendance to the class only. Registrant must attend the class to receive the knife set. See back page for our cancellation policy.

AVOCADO EXTRAVAGANZA – $65 MONDAY, APRIL 24 6:00 – 8:00 PM Join Chef Rohitha Fernando for a fun-filled evening and discover how the avocado, packed with antioxidants and a wide variety of nutrients, can be used for any course of an upscale meal. On the menu: Avocado Vinaigrette; Avocado-Buttermilk Soup with Crab Salad; Baja Fish Tacos with Avocado Pico de Gallo; and Avocado Pineapple Citrus Sherbet.

EMILY RICHARDS’ MOTHER’S DAY BRUNCH – $65 THURSDAY, APRIL 27 6:00 – 8:00 PM Chef and cookbook author Emily Richards celebrates Mother’s Day by preparing this make-ahead brunch. On the menu: Zia Lina’s Spaghetti Frittata; Wild Rice and Vegetable Bake; Smoky French Toast with Smoked Salmon on Greens; Caramelized Shallot and Greens Salad with Blue Cheese Crisps; and Lemon Sponge Cake.

HANDS-ON SALADS WITH A TWIST – $80 MONDAY, MAY 1 6:00 – 8:30 PM Chef Brenda Kwong Hing guides as you prepare these seasonal and inspiring main course salad specialties, each with a fresh new twist. On the menu: Duck, Frisée and Lentil Salad; Salmon Poke with Spring Garlic, Edamame and Chives; and Asparagus Salad – crispy and steamed.Hands-on class

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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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SULTAN’S TENT: FLAVOURS OF MOROCCO – $65 THURSDAY, MAY 4 6:00 – 8:00 PMThe Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best-quality ingredients to create this authentic spring feast. On the menu: Carrot Salad with Chermoula; Orange Salad with Dates; Chicken with Lemons and Olives; and Mint Tea.

STEPHEN PERRIN’S SEASONAL SPLENDOUR – $90MONDAY, MAY 8 5:30 – 8:30 PMExecutive Chef and owner of Terra Restaurant Stephen Perrin shares this creative menu of classic recipes that can be part of your entertaining repertoire throughout the season. On the menu: Bacon-wrapped Sea Scallops with Succotash and Dijon Crema; Fairy Dust-crusted Beef Tenderloin with Glazed Prawns and Jalapeño Bernaise Sauce; and Deep- Dish Apple-Caramel-Praline Crumble. Full-meal class

MATTHEW KENNEDY: CHEESE IN EVERY COURSE – $70 THURSDAY, MAY 11 6:00 – 8:00 PMChef Matthew Kennedy is sure to impress as he cooks with cheese, adding flavour and depth to create this comforting early spring meal. On the menu: Spicy Tomato and Fennel Soup with Ricotta Cheese Croutons; Za’atar-spiced Lentils with Goat’s Cheese, Beets, Asparagus and Crispy Fried Shallots; and Rhubarb Cheesecake in a jar.

GOURMET COCKTAIL PARTY – $75 FRIDAY, MAY 12 6:00 – 8:00 PM Learn how to create a delicious and memorable cocktail party for friends and family. Executive Chef Michael Kirkwood shares this gourmet cocktail party menu along with helpful hints on how to prepare and present it easily. On the menu: Spring Pea Soup with Lobster and Great Lakes Caviar; White Asparagus wrapped in Prosciutto with Poached Eggs and Lavender Hollandaise; Spring Lamb Chops with Purple Potato Hash, Grilled Young Leeks, Fennel Jus and Crispy Mint; and Bee Pollen Pavlova with Apricot Marmalade.

BARQUE FAMILY NIGHT: BBQ IN THE OVEN – $90MONDAY, MAY 15 5:30 – 8:30 PMChef David Neinstein, Executive Chef and Co-Owner of Barque BBQ Co., Toronto, will show you how to make a barbecue spice rub, how to barbecue in your oven and how to make a brine. On the menu: Barque Popcorn; Barbecue Dry Rub Wings; Caesar Salad with Candied Smoked Bacon; Smoked Beef Brisket; Barbecue Chicken Thighs; Pulled Pork; Charred Asparagus with Grilled Lemon; Cajun Mac ’n’ Cheese; and Cupcake in a Jar. Plus, one lucky registrant will receive a barbecue-themed gift basket.Featured chef / Full-meal class

BEYOND THE CUT – $65 THURSDAY, MAY 18 6:00 – 8:00 PMJoin Chef Eyal Liebman and Sommelière Rebecca Meïr-Liebman from Chef & Somm, Toronto, to learn how to prepare the same dish, using three different cooking methods, each method affecting flavour, presentation and wine pairings. Tonight’s main ingredients will include braised, roasted and stewed venison along with tagliatelle, ravioli and angel hair pastas.

ADVANCED KNIFE SKILLS – $165 THURSDAY, MAY 25 6:00 PM – 8:30 PMGet your cooking skills in shape in this interactive class with the chefs from Dining In Chez Vous. You’ll learn the proper way to de-bone a chicken breast and fillet a fish and use your skills to make wonderful dishes. Plus, each registrant will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof-Trident. On the menu: Fried Trout Po-Boys; Cobb Salad; and Salad of Orange and Pink Grapefruit Segments with Basil Chiffonade.Hands-on class


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TASTE OF BRAZIL – $65 MONDAY, MAY 29 6:00 – 8:00 PM Feast on the fragrant and zesty flavours of Brazil with Chef Chris Pires. On the menu: Collard, Cornmeal and Sausage Soup; Shrimp Stew with Rice and Brazilian Onion Salad; and Brazilian Fudge Truffles.

DELECTABLE DISHES OF BEIJING – $65 THURSDAY, JUNE 1 6:00 – 8:00 PMChef Vanessa Yeung, owner of Aphrodite Cooks, Toronto, treats you to a delicious Chinese feast. On the menu: Smacked Cucumber Salad; Pan-Fried Pork and Napa Cabbage Dumplings; Zhajian Noodles; Peking Duck with Pancakes; and Almond Jelly with Tropical Fruit Salad.

INDOOR BBQ BLAST-OFF – $90 MONDAY, JUNE 5 5:30 – 8:30 PM Learn how to barbecue something spectacular with whatever you have on hand in your pantry, fridge or freezer. Chef Stephen Perrin and a contender will each prepare barbecue favourites from a common table of secret ingredients. You will decide who the winner is!Full-meal class

SPRINGTIME IN ITALY – $65 THURSDAY, JUNE 8 6:00 – 8:00 PMChef Carl Dahl showcases the typical ingredients and flavours of Italy. On the menu: Citrus-cured Salmon with Shaved Asparagus and Sorrel Cream; Pollo Caprese with Apple, Fennel and Celery Root ’Slaw; and Raspberry Rhubarb Tart with Mint Curd.

THE BEST OF TEX-MEX – $65 MONDAY, JUNE 12 6:00 – 8:00 PMHead south of the border with Chef Jim Comishen and sample the best of simple, fresh and exciting Tex-Mex cuisine. On the menu: Springtime Chili simmered with Corn and Beans and finished with Cheese and Sour Cream; Chicken and Beefsteak Enchiladas served with Saffron-scented Rice and Texas Black Beans; and Flambéed Strawberries and Tequila with Vanilla Ice Cream and Cookie Wafers.

MATTHEW KENNEDY’S FATHER’S DAY CELEBRATION – $75 THURSDAY, JUNE 15 6:00 – 8:00 PM Celebrate Dad with Chef Matthew Kennedy of Kennedy Catering. Tonight, you’ll sample this unique family-friendly, yet sophisticated meal. On the menu: Hong Kong-style Pork Back Ribs with Napa Cabbage and Gala ’Slaw; 72-hour Sous Vide Beef Brisket with Garlic-whipped Mash, Southern-Style Collards and Crispy Onions; and Apple Crostata with Vanilla Ice Cream.

A PERFECT SPRING LUNCHEON – $65 MONDAY, JUNE 19 6:00 – 8:00 PMCookbook author Daphna Rabinovitch prepares a stylish lunch featuring seasonal ingredients that celebrate local flavours. On the menu: Arugula Salad with Oranges, Mint and Avocado; Roasted Beet Salad with Pistachio Pesto; Gruyere, Prosciutto and Chive Scones; and Double Blueberry Tart. Plus, one lucky registrant will receive a copy of Daphna’s book, The Baker In Me.

SPRINGTIME DINING – $90 THURSDAY, JUNE 22 5:30 – 8:30 PMChef Tony Andrady creates a show-stopping, stylish menu featuring ingredients that celebrate spring. On the menu: Shredded Spicy Duck with Broccoli Rabe and Cucumber Salad; Pan-Seared Haloumi Cheese on Sweet Peas, Mint and Lemon; Moroccan-spiced Leg of Lamb on Roasted Heirloom Carrots and Coriander Wheat Berry Risotto; and Roasted Strawberries Shortcake Parfait. Full-meal class

MEMORIES OF PORTUGAL – $65 MONDAY, JUNE 26 6:00 – 8:00 PMProfessional home economist and culinary instructor Pat Moynihan Morris will share culinary tails and teach the traditions of Portuguese cuisine. On the menu: Summer Sangria; Tasting of Portuguese Cheese; Mushrooms with Garlic Parsley Sauce; Cod with Roasted Tomato Sauce and Black Olives; and Chocolate Orange Flan.

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TASTES OF AFRICA – $85THURSDAY, NOVEMBER 26 5:30 – 8:30 PMChef Tony Andrady takes you on a culinary tour of Africa creating regionalspecialties from around the continent. On the menu: West African Peanut Soup; Moroccan Lamb Cigars with Cumin-Mint Yogurt; Spiced Kenyan Fillet of Beef on Irio (purée of potatoes, maize and peas); and Caramelized Pineapple with Coconut Cream Brûlée.Full-meal class

STRESS-FREE HOLIDAY BRUNCH – $60FRIDAY, NOVEMBER 27 6:00 – 8:00 PM

Chef and food writer Signe Langford has created a delicious brunch menu of family-style self-serve dishes for easy holiday entertaining. On the menu: Orange Nog (virgin or with a festive splash of vanilla vodka); Cranberry-Egg Nog Bread Pudding with Maple-Fig Brandy Butter; Mini Breakfast Stromboli; and Lemon Curd with Meringue Brulée

HANDS-ON HOLIDAY TREATS (PART 2) – $75MONDAY, NOVEMBER 30 6:00 – 8:30 PMPastry Chef Paula Bambrick will help you make an assortment of delectableholiday treats that you can bring home after the class. On the menu: Butterscotch Nut Bars; Rosemary Tuscan Bars; Vanilla Bean Shortbread Bars; Bonnie’s World-Famous Chocolate Chunk Shortbread; Double Maple Walnut Cookies; Gingerbread Chocolate Chip Cookies; Coffee Hazelnut Toffee; White and Dark Chocolate Bark; Spiced Chocolate Truffles; Hot Fudge Sauce; Butterscotch Sauce; and Dried Cherry Compôte.Hands-on class15

MILLCROFT CENTREPASTA PRIMER – $65 THURSDAY, JUNE 29 6:00 – 8:00 PMChef Mo Nigm, Chef de Partie at Glen Abbey Golf Club, shares all there is to know about pasta. Learn about proper cooking techniques, the right ingredients and great presentation. On the menu: Egg Pasta from scratch with Bolognese Sauce; Brown Butter Gnocchi; and Parmesan Cream Sauce.

PERSIAN NIGHTS – $65 FRIDAY, JUNE 30 6:00 – 8:00 PMPersian culinary expert Shayma Saadat invites you on a discovery of the Silk Road. Tonight, you will be introduced to saffron, cardamom and cumin, among other fragrant spices. On the menu: Cooling Yogurt, Walnut and Cucumber Dip with Rose Petals; Saffron- crust Basmati Rice served with Cumin and Tomato Shrimp Stew; and Cardamom-roasted Strawberries served with Meringues. Full-meal class

BAYVIEW VILLAGEHANDS-ON PIEROGY EXTRAVAGANZA – $80SATURDAY, APRIL 1 10:30 – 1:00 PMJump-start your culinary skills with a fun and creative class as Chef and former restaurateur Izabella Kwiatkowski introduces you to a variety of pierogies and shares her foolproof methods for creating them. Learn how to make pierogy dough and three varieties of these tasty treats. On the menu: Potato and Cheddar; Potato Cottage Cheese, Bacon and Onion; and Strawberry. Plus, each registrant will go home with a dozen pierogies to share (or not!) with family and friends.Hands-on class

BARQUE FAMILY NIGHT: BBQ IN THE OVEN – $90TUESDAY, APRIL 4 6:00 – 9:00 PMChef David Neinstein, Executive Chef and co-owner of Barque BBQ Co., Toronto, teaches you how to make a barbecue spice rub, how to barbecue in your oven and how to make a brine. On the menu: Barque Popcorn; Barbecue Dry Rub Wings; Caesar Salad with Candied Smoked Bacon; Smoked Beef Brisket; Barbecue Chicken Thighs; Pulled Pork; Charred Asparagus with Grilled Lemon; Cajun Mac ’n’ Cheese; and Cupcake in a Jar. Plus, one lucky registrant will receive a barbecue-themed gift basket. Featured chef / Full-meal class

HANDS-ON FINE PASTRIES FROM AROUND THE WORLD – $80THURSDAY, APRIL 6 6:30 – 9:00 PMChef/owner Erica Guidi, of Blend Catering, whets your appetite for international flavours in a unique hands-on culinary adventure and teaches you how to make a variety of pastries from around the world. Sample these treats as you work and even take some home to treat family or friends. On the menu: Baked Latin American Beef Empanadas; Fried Indian Vegetable Samosas with Tamarind Dipping Sauce; and Pan-Seared Pork, Ginger and Scallion Dumplings with Chili Dipping Sauce.Hands-on class

SIMPLE PLEASURES – $65SATURDAY, APRIL 8 7:00 – 9:00 PMChef and culinary instructor Paul Mattina tempts your taste buds with spicy and savoury foods that will help to diminish winter’s cold one bite at a time. On the menu: Spicy Minestrone with Sausage; Penne Arrabiata; and Lemon Tart with Berries.


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GREAT FOOD MADE EASY – $65MONDAY, APRIL 10 7:00 – 9:00 PMThe Edgewater Manor Restaurant’s Chef and director of operations Peter Trajkovski brings you an evening filled with fabulous foods in a make-ahead menu specifically designed to allow you the opportunity to spend time with your guests and alleviate entertaining stress. On the menu: Bruschetta with Homemade Ricotta, Salsa Genovese and Spuma di Tonna (tuna mousse); Beef in Guinness; and Profiteroles du Leche.

BEAUTY & THE FEAST – $90TUESDAY, APRIL 11 6:00 – 9:00 PMChef David Sider of Redstone Winery has built his career and reputation on his passion for stunning seasonally inspired cuisine and provides a feast for your eyes and palate in this exceptional meal. On the menu: Marinated Queen Scallops with Sweet Peas, Mint and Hazelnut; Pan-Roasted Pickerel served with Cauliflower, Mushrooms and Almond; Roasted Venison Strip Loin with Parsnip, Braised Cabbage, and Green Garlic; and Chocolate and Peanut Butter Praline with Toasted Peanuts and Sea Salt.Full-meal class

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FESTIVE SPRING OFFERINGS – $65THURSDAY, APRIL 13 7:00 – 9:00 PMWhether you’re looking for some new recipes for spring holidays or simply looking for a reason to celebrate spring let Chef Emily Richards inspire you to invite some friends over and prepare delicious seasonal dishes. On the menu: Thyme- and Olive-marinated Goat’s Cheese; Ricotta Ball Soup; Rack of Lamb with Fresh Herb and Garlic Crust served with Arancini; and Tangy Lemon Tart.

BASIC KNIFE SKILLS – $150TUESDAY, APRIL 18 6:30 – 9:00 PMExecutive Chef/owner Jessica Tennier, of The Food Addict, Burlington, will teach you safe and efficient techniques for slicing, dicing and chopping with a range of recipes perfect for using your new skills. Plus, each registrant will also receive a complimentary paring knife, chef’s knife and honing steel (retail value: $165) courtesy of Wüsthof-Trident’s Gourmet Series. On the Menu: Goat’s Cheese Tart with Candied Cherry Tomatoes; Glazed Pork Tenderloin with Apple Fig Chutney, Vanilla Scented Carrots and Fingerling Potatoes; and Seasonal Fruit With Sabayon.Hands-on class


BE MY GUEST – $90THURSDAY, APRIL 20 6:00 – 9:00 PMExecutive Chef Tony Andrady treats you to a wonderful evening full of fantastic tips for providing brilliant flavours to foods at your next gathering. On the menu: Shredded Spicy Duck, Broccoli Rabe and Cucumber Salad; Pan-Seared Haloumi Cheese on a bed of Sweet Pea, Mint and Lemon; Moroccan-spiced Leg of Lamb served with Roasted Heirloom Carrot and Coriander Wheat Berry Risotto; and Roasted Strawberries Shortcake Parfait.Full-meal class

SPRING SALADS – $65SATURDAY, APRIL 22 10:30 AM – 12:30 PMJoin Executive Corporate Chef William Wallace to experience flavourful, simple and outstanding salad dishes that look as great as they taste and deliver the freshness and texture your palate craves this time of year! On the menu: Couscous with Roasted Salmon; Mixed Grilled Vegetables tossed with Fresh Herb Vinaigrette and topped with Melted Ontario Niagara Gold Cheese; Quinoa with Pho Broth topped with Roasted Bavette of Beef; and a classic “take” on Tableside Caesar with Garlic, Egg, Anchovies, Olive Oil and Parmesan Cheese.

“BLACK TREE” SECRETS REVEALED – $65MONDAY, APRIL 24 7:00 – 9:00 PMCulinary innovator and Chef Matteo Paonessa, of Burlington’s Black Tree Restaurant, ignites your enthusiasm for the not so traditional as he presents a creative menu and shares some of his recipes and preparation tips while he treats you to an exceptional dining experience. You won’t be disappointed as you enjoy a menu based on the freshest, best quality ingredients our chef has to offer. Come prepared to be inspired and amazed at the delicious menu that awaits!

A BISTRO SUPPER – $65TUESDAY, APRIL 25 7:00 – 9:00 PMExecutive Chef Brandon Ashby, of Burlington’s West Plains Bistro, demonstrates a variety of unique recipes that will wake up your taste buds and show you how to make a mouth-watering menu, perfect for entertaining. On the menu: Herbed Goat’s Cheese-stuffed Cremini Mushrooms served with Black Balsamic Gastrique, Shaved Parmesan, Bread Crumbs, Arugula and Micro Greens; Rainbow Trout and Sweet Pea Purée served with Roasted Tri-Colour Potatoes, Sambal Aioli, White Balsamic Gastrique, Lemon and Frisée; and Lemon Crème Brûlée with Candied Lemon, Field Berries and White Chocolate Curls.

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MILLCROFT CENTRE

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MILLCROFT CENTREEDIBLE ELEGANCE – $90THURSDAY, APRIL 27 6:00 – 9:00 PMExecutive Chef Ray Taylor of 21 Club at Fallsview Casino Resort prepares a flavourful, colourful and elegant meal you can serve at home. On the menu: Baked Blue Cheesecake on a bed of Frisée Salad and Sumac; Ontario Lamb Rack with Vanilla-braised Endives and Sorrel Pesto served with Grilled Asparagus and Romesco Sauce; and Baked Chocolate Ganache with Hazelnuts, Orange Oil and Crème Fraîche.Full-meal class

YOU “BAKE” ME HAPPY – $80SATURDAY, APRIL 29 10:30 AM – 1:00 PMChef, cookbook author and recipe developer Daphna Rabinovitch introduces you to baked pastries that you’ll want to make over and over again in an informative hands-on adventure. On the menu: Individual Fresh Fruit Tarts with Shortcrust Pastry; Tarte Tatin with Quick Puff Pastry; Banana Cream Pie; and Fruit Pie. Plus, one lucky registrant will go home with a signed copy of Chef Daphna’s newest cookbook, The Baker In Me.Hands-on class

FROM THE BUTCHER AND THE VEGAN – $65TUESDAY, MAY 2 7:00 – 9:00 PMIIndulge your senses and celebrate vegan farm-to-table cuisine with Chef /co-owner, James Kayser, of Hamilton’s Butcher and the Vegan. On the menu: Beet Fries with Vegan Dijon Aioli; Vegan Root Vegetable Soup; Port-marinated Portobello Frites with Lemon Grilled Asparagus; and Housemade Apple Crumble.

BOUNTIFUL BRUNCH – $65THURSDAY, MAY 4 7:00 – 9:00 PMChef, cookbook author and recipe developer Emily Richards shares some delicious recipes for crowd-pleasing dishes for Mother’s Day or any other seasonal celebration. Learn how to prepare ahead “like a pro” and showcase your kitchen prowess. On the menu: Caramelized Shallot and Greens Salad with Blue Cheese Crisps; Zia Lina’s Spaghetti Frittata; Wild Rice and Vegetable Bake; Smoky French Toast with Smoked Salmon on Greens; and Lemon sponge Cake. Plus, one lucky registrant will go home with a signed copy of Chef Emily’s latest cookbook, Per La Famiglia.

BRING A FRIEND (OR TWO)! – $65SATURDAY, MAY 6 10:30 AM – 12:30 PMChef and technical instructor Adrian Rusyn, of George Brown College, demonstrates no-fuss dishes, perfect for just chillin’ with friends or family. On the menu: Rainbow Spring Rolls with Ginger Peanut Sauce; Ricotta and Asparagus Quiche served with Smoked Salmon and Citrus Yogurt and a Salad of Fresh Greens; and No-Bake Almond Butter Cup Bars.

CINCO DE MAYO – $65MONDAY, MAY 8 7:00 – 9:00 PMCelebrate Mexican heritage, enjoy great food and experience a unique class with Chef Pam Fanjoy, owner of Hillsburgh’s Friendly Chef, as she shares her passion for farm-to-table dining and Mexican-influenced foods. On the menu: Kuri Squash Soup with Ancho Chili and Green Apples; Chili Meatballs with Maple-Tequila; Refried Black Beans with Cilantro Crème; and Unbaked Mexican Chocolate Flan.

TACO TUESDAY – $90TUESDAY, MAY 9 6:00 – 9:00 PMExecutive Chef Mitch Lamb, of Burlington’s Stone House Restaurant and Vineland’s Lake House Restaurant, presents a “twist” on the traditional and shows you how to elevate your tacos to the sublime by incorporating not so traditional taco ingredients. On the menu: Freshly Made Tortillas; Pescado Tacos (crispy yellow perch, curried mango chutney, chimichurri and coconut rice); Carnitas (slowly braised pork, fava bean succotash, raclette and pickled apples); Barbacoa (traditional slow-cooked beef, applewood-smoked cheddar, crispy fried onions and sweet-and-sour pickles); and Cinnamon- and Sugar-fried Tortilla with Chili Chocolate Ganache, Mexican Vanilla Bean Ice Cream, Chocolate-coated Chapulines, Candied Ginger and Mint Pesto. Full-meal class

SET YOUR SIGHTS ON EUROPE – $65THURSDAY, MAY 11 7:00 – 9:00 PMDon’t forget your passport for this alluring meal! Executive Chef/Food and Beverage manager Therese De Grace, of The Good Earth Food and Wine Co., demonstrates exotic flavours in dishes reminiscent of a European cruise, and designed to inspire the globe-trotter in you! On the menu: Azorean Seafood Salad with Pimenta Emulsion and Young Lima Beans; Alsatian Tart with Jordan Station Fromage, Grilled Young Leeks and French Picnic Salad; Pan-Roasted Trout Marbella served with Spanish Chorizo Bomba and Fresh Peas; and Modena Strawberry Sfolgia with Aged Balsamic Caramel, Rose-soaked Berries and Peppered Cream.

MEMORIES FOR MOM – $65SATURDAY, MAY 13 10:30 AM – 12:30 PMMake some memories together in a celebratory outing, as Chef and culinary instructor Paul Mattina tempts your taste buds with some delicious and seasonal dishes, perfect to treat yourself or that special lady in your life. On the menu: Warm Chicken and Berry Salad with Brie; Mushrooms and Gorgonzola on Toast with Balsamic Glaze; Traditional Italian Wedding Soup; and Cherry Cheesecake.

HAPPY VICTORIA DAY! – $65 TUESDAY, MAY 16 7:00 – 9:00 PMChef de Cuisine Justin Hill of Spencer’s at the Waterfront demonstrates how to celebrate Victoria Day in style with a colourful, easy-to-prepare meal. On the menu: Marinated Baby Beet Salad with Goat’s Cheese and Pistachio Pesto; Herb-roasted Lamb Rack with Confit; New Potatoes and Glazed Carrots; and Bourbon Pecan Tart with Crème Anglaise.

ALL “BACON-ED OUT” – $65THURSDAY, MAY 18 12:30 – 2:30 PMExecutive Chef Tony Andrady prepares the perfect menu for bacon-lovers everywhere and demonstrates how bacon can be used in all the courses of a meal to create a memorable and tasty culinary experience. On the menu: Quinoa Salad with Double-Smoked Bacon, Peas and Meyer Lemon Vinaigrette; Crisp Pork served with Carrot Purée on Spinach, Leek and Buckwheat Risotto; and Maple-Bacon-crusted Cheesecake.

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MILLCROFT CENTRETAKE A TRIP “DOWN UNDER” – $65THURSDAY, MAY 18 7:00 – 9:00 PMMeet Oakville Chef Rohitha Fernando and take a trip to South Australia in an authentic culinary adventure. On the menu: Blood Orange and Pomegranate Salad; Vegetable, Bacon and Risoni Soup; Tasmanian Curried Scallop Pie; and Barbecue Pineapple Rings served with Curd.

HANDS-ON ADVANCED KNIFE SKILLS – $165 TUESDAY, MAY 23 6:30 – 9:00 PM Get your cooking skills in shape in this interactive class with Executive Chef/owner Jessica Tennier, of The Food Addict, Burlington. You’ll learn the proper way to bone a chicken breast and fillet a fish and how to make wonderful dishes. Plus, each registrant will also receive a complimentary boning knife, filleting knife and knife block (retail value: over $200) courtesy of Wüsthof- Trident. On the menu: Cobb Salad; Citrus- glazed Trout with Rice Pilaf and Baby Bok Choy; and Mixed Fruit Crumble.Hands-on class


HANDS-ON IT’S ALL ABOUT PASTRIES – $80THURSDAY, MAY 25 6:30 – 9:00 PMChef Ruth Bleijerveld, Pastry Chef at Benchmark Restaurant and part-time Chef/ teacher at The Canadian Food and Wine Institute Niagara College, coaches you in a hands-on culinary experience and teaches you how to prepare and assemble a variety of fresh and delicious handmade pastries to impress at your next get-together. On the menu: Fresh Spring Pea Soup with Herbed Crème Fraîche and seasoned Crostini; Spiced Pork Wontons with Knoflook Saus (garlic sauce); Vegetarian Phyllo Strudel; Seasonal Galette; and S’more Pockets with Hard Caramel Sauce.Hands-on class

INDIAN-INSPIRED CUISINE – $65SATURDAY, MAY 27 10:30 AM – 12:30 PMChef Jasjit Kaur, of Rogers TV’s Tadka Kitchenpunjabi, returns to the kitchen to demonstrate some of her most-requested recipes in a fun and informative class. On the menu: Mango Chicken; Butter Chicken Naan Pizza; Saffron Rice Pulao; and a surprise dessert.

JACK & LOIS MENU CLASSICS – $65TUESDAY, MAY 30 7:00 – 9:00 PMHead cook/kitchen manager Matt Greenland, of Hamilton’s Jack & Lois, knows that a great culinary experience should include foods that are delicious, innovative and fun to eat. On the menu: Wasabi-devilled Eggs; Jack & Lois-Style Sweet and Sour Chicken Balls served with Vegetables and Fried Rice; and Strawberry Whipped Cream Rolled Crêpes.

FRESH FROM THE MARKET – $65THURSDAY, JUNE 1 7:00 – 9:00 PMChef April Johnson of Burlington’s Martini House demonstrates recipes to impress in sensational seasonally inspired dishes. On the menu: Summer Sweet Pea Salad with Sugar Snap Peas, Pea Tendrils and Creamy Pepper Vinaigrette; Curried Cauliflower Soup with Masala-spiced Cashews; Ricotta Gnudi with Sage Brown Butter and Wild Mushrooms; and a “berry-good” dessert.

LUSCIOUS LEMON – $65SATURDAY, JUNE 3 10:30 AM – 12:30 PMChef and culinary instructor Bruce Duff, of Conestoga College and Chef Duff Culinary Creations, demonstrates a luscious menu that’s centred around the fresh taste of lemon! On the menu: Lemon Piadina Flatbread with Tomato Filet and Bocconcini; Warm Broccoli and Kale Greek Salad with Lemon Vinaigrette; Italian-Style Lemon Butter Chicken served with Orecchiette tossed in Lemon-Asparagus Pesto; and classic French Lemon Tart complemented with Fresh Berries.

AVOCADO EXTRAVAGANZA – $65MONDAY, JUNE 5 7:00 – 9:00 PMPrepare yourself for a fun-filled evening with Chef Rohitha Fernando and learn how this fruit, packed with disease-fighting antioxidants, a wide variety of nutrients and healthy fats, can become an ingredient for any course of an upscale meal. Plus, learn how to pick right avocados from the produce shelf, how to ripen them and how to turn the stone into a kitchen plant. On the menu: Avocado Vinaigrette served on Fresh Greens; Avocado-Buttermilk Soup with Crab Salad; Baja Fish Taco with Avocado Pico de Gallo; and Avocado Pineapple Citrus Sherbet.


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A STYLISH SUMMER SOLSTICE CELEBRATION – $65MONDAY, JUNE 197:00 – 9:00 PMCelebrate summer and meet Chef “Zee” (Zeljko Grahovac), of Burlington’s Table 34 Resto Bar, for an exquisite dining experience showcasing his world- inspired flair for food preparation. On the menu: Papaya and Charred Tomatillo-Cucumber-Mint Gazpacho with Avocado and Toasted Pistachios; Himalayan Salt-, Rosehip- and Hibiscus-crusted Muscovy Duck Breast with Blackcurrant Nectar and Orange Zest Mascarpone Demi served with Asparagus, Baby Kale and Polenta with Sweet Peas and Mushrooms; and Coconut-Cane Sugar-Lime Zest Panna Cotta.

INSPIRED DINING – $65TUESDAY, JUNE 207:00 – 9:00 PMChef Becky Hood, of Guelph’s 39 Carden Street, has a passion for food that’s fresh, locally sourced where possible and, above all, inspired! On the menu: Asparagus and Crab Toast (grilled asparagus and red rock crab salad served on house-made brioche); Cast Iron Hanger Steak with Chimichurri and Spring Pea Hash; and Spring Strawberry Brown-Butter Tart with Lavender Ice Cream.

LAYERS OF FLAVOURS – $65TUESDAY, JUNE 6 7:00 – 9:00 PM Executive Chef Shawn Rocchi, of Ronald McDonald House, Hamilton, and owner of Chef-Alot Catering, brings more than 25 years of culinary experience to the table as he presents warm-weather favourites for your dining pleasure. On the menu: Pickerel Taco served with Green Tomato and Arugula Salsa, Crispy Pork Belly and Lime-Cilantro Crème Fraîche; Spiced Beef Kafta Skewers served with Spring Peas, Sweet Potato, Lobster Dumplings, Shallot Confit and Roasted Red Pepper Nage; and Chocolate Baileys Terrine with Fig-Balsamic-macerated Berries.

SPRING IS IN THE AIR – $65THURSDAY, JUNE 812:30 – 2:30 PMBy popular demand, Executive Chef Tony Andrady returns to the kitchen with another afternoon filled with fun and fabulous foods! On the menu: Kale, Pistachio-crusted Goat’s Cheese, Yellow Beet and Cherry Salad tossed in Sherry Vinaigrette; Pan-Seared Fillet of Fundy Salmon on Green Gazpacho topped with Micro Green Salad; and “Raw” Strawberry Pie.

GRANDMA’S HANDMADE NOODLE DISHES – $90THURSDAY, JUNE 86:00 – 9:00 PMCulinary instructor and food expert Suzy Cui demonstrates handmade noodles, made from scratch, served with a variety of homemade traditional sauces. On the menu: Stir-Fry Ground Pork with Miso Paste and Chopped Fresh Ginger Garlic Sauce; Creamy Diced Chicken with Chopped Eggplant Sauce; Sichuan Cold Noodles served with 8 Spices and Homemade Chili Sauce; Suzy’s Napa Salad with Rice Noodles and Ginger Dressing; Cantonese Lo Mein with sliced white Chicken, barbecue Pork and Mixed Vegetables; and Deep-Fried Honey Crispy Noodles with Coconut Rum Sauce.Full-meal class

THE THRILL OF THE GRILL – $65SATURDAY, JUNE 1010:30 AM – 12:30 PMExecutive Corporate Chef William Wallace celebrates early summer’s flavours in a grilling menu bursting with fresh seasonal flavours and easy dishes you can prepare at home. On the menu: Grilled Asparagus with “Perfect” Poached Eggs and Champagne Vinaigrette; Pork Shoulder Two Ways: as a Greek Kebob and a Lemon Paillard; Flattened Citrus Chicken with Fresh Tarragon and Grilled Potato Salad; and Grilled Rhubarb and Cherries Jubilee.

HERE’S TO DAD – $65TUESDAY, JUNE 137:00 – 9:00 PMChef Alyssa Wink of St. Catharine’s Merchant Ale House knows that the way to a man’s heart is through his stomach. Learn how to pay tribute to that special man in your life with these special dishes. On the menu: Homemade Pretzel Buns; Pulled Pork Sliders served with Baked Beans and Succotash; and Citrus-Ricotta Fritters.

SIMPLY DIVINE CHOCOLATE – $65THURSDAY, JUNE 157:00 – 9:00 PMMaster Chocolate Connoisseur Peter Blanchet from Purdy’s Chocolatier knows that nothing evokes thoughts of decadence and richness in foods like chocolate! Enjoy these tasty dishes which include a Purdy’s chocolate component in every course. On the menu: Strawberry Salad with Chocolate Vinaigrette; Baby Back Ribs with Chocolate and Beer Barbecue Sauce; Grilled Pineapple with Tequila Chili Pepper Chocolate Sauce; and Himalayan Pink Salt Caramel and English Toffee Cheesecake.

PLANT-BASED ENTERTAINING – $65SATURDAY, JUNE 17 10:30 AM – 12:30 PMChef, cookbook author and culinary instructor Nettie Cronish will show you how to eat lower on the food chain and serve delicious foods that taste fabulous and contribute to healthy clean eating. On the (dairy optional) menu: Salsa Cruda; One-Bowl Sushi; Pinto Bean, Quinoa and Wild Rice Wraps; and Ancho-Chili Cranberry Brownies.

MILLCROFT CENTRE


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RINGS ’N’ THINGS – $65THURSDAY, JUNE 227:00 – 9:00 PMCelebrate International Onion Ring Day and the history of this delicious and iconic treat with Executive Chef/owner Jessica Tennier of The Food Addict, Burlington. On the menu: Buttermilk Panko-dipped Onion Rings with Spicy Sriracha Aioli; Bacon-wrapped Onion Rings stuffed with Fried Egg and served with Potato Pancake; and Cinnamon Sugar-dipped Onion Rings with Vanilla Bean Ice Cream.

A HINT OF RED – $65SATURDAY, JUNE 2410:30 AM – 12:30 PMChef Donna Miller demonstrates a series of dishes incorporating shades of blush and red, specifically designed to complement the warmth of the season. On the menu: Mixed Green Salad with Strawberry Vinaigrette; Ricotta-stuffed Ravioli with Rosé Sauce; Chicken Marsala with Beets and Red Roasted Potatoes seasoned with Fresh Rosemary and Garlic; and Ice Cream- filled Crêpes with Fresh Strawberry Topping.

TURN UP THE HEAT! – $65TUESDAY, JUNE 277:00 – 9:00 PMExecutive Chef /owner Jessica Tennier of The Food Addict, Burlington, challenges your taste buds with a collection of recipes, all incorporating varying degrees of heat. On the menu: Bacon-wrapped Jalapeño Poppers stuffed with Boursin; Sweet Chili Jam with Old Cheddar; Spicy Asian Coleslaw; Buffalo Chicken Wraps; and Chocolate Chili Bark.

Meet winemakers, owners and industry leaders from around

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See what’s coming up at vintages.com/events

Vintages Events

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MATTHEW KENNEDY: MODERN BRUNCH ENTERTAINING – $65SATURDAY, APRIL 1 11:00 AM – 1:00 PM Celebrate spring with Chef Matthew Kennedy of Kennedy Catering as he prepares a creative and unique brunch menu. On the menu: Spicy Tomato-baked Eggs with Chorizo and Gremolata; Grilled Flank Steak with Sweet Potato Hash, Lime-spiked Avocado, Pico di Gallo and Chimichurri; and Bread Pudding with Caramelized Apples and Whisky Cream.

TERRONI: SEASONAL ITALIAN – $70 TUESDAY, APRIL 4 6:00 – 8:00 PM Executive Chef Giovanna Alonzi of Terroni Restaurant, Toronto, indulges guests with premium ingredients, simple, sophisticated technique and these spectacular dishes. On the menu: Cappelleti di Ricotta (sheep’s milk ricotta, pecorino, guanciale, artichokes, mint); Branzino Sotto Sale (sea bass baked in aromatic sea salt); and Tortino di Nocciole (hazelnut tart, rhubarb compote).

PURDY’S: COOKING WITH CHOCOLATE – $65 TUESDAY, APRIL 116:00 – 8:00 PMJoin Master Chocolate Connoisseur Peter Blanchet from Purdy’s Chocolatier as he demonstrates how chocolate can enhance savoury dishes. On the menu: Strawberry Salad with Chocolate Vinaigrette; Baby Back Ribs with Chocolate and Beer Barbecue Sauce; Grilled Pineapple with Tequila Chili Pepper Chocolate Sauce; and Himalayan Pink Salt Caramel and English Toffee Cheesecake.

AFTERNOON ENTERTAINING – $65 SATURDAY, APRIL 22 11:00 AM – 1:00 PMChef Matthew Kennedy treats you to an afternoon meal, perfect as a stylish entertaining feast for friends. On the menu: Warm Asparagus with Peas, Edamame, Pecorino and Bacon; Salmon Niçoise with Fresh Basil Mayonnaise; and Aunt Patricia’s Apple Cake with Allspice and Cinnamon-whipped Cream.

CHEESE IN EVERY COURSE – $70 TUESDAY, APRIL 25 6:00 – 8:00 PMChef Matthew Kennedy is sure to impress as he cooks with cheese, adding flavour and depth to create this comforting early spring meal. On the menu: Spicy Tomato and Fennel Soup with Ricotta Cheese Croutons; Za’atar-spiced Lentils with Goat’s Cheese, Beets, Asparagus and Crispy Fried Shallots; and Rhubarb Cheesecake in a jar.

CURRIES FROM THE BRITISH RAJ – $65 TUESDAY, MAY 2 6:00 – 8:00 PMExplore the delights of British Raj cuisine with cookbook authors and food historians Smita and Sanjeev Chandra as they invite you on an extraordinary curry journey. On the menu: Mulligatawny Soup and Calcutta Cutlets (potato croquettes stuffed with spicy lamb); Madras Chicken Curry served with Dal Makhani from Delhi and Peshawari Pulao with Nuts, Raisins and Saffron; and Caramel Custard Pudding, Bombay style!

EMILY RICHARDS: FISH MANY WAYS – $75 TUESDAY, MAY 96:00 – 8:00 PMChef and cookbook author Emily Richards shares a variety of recipes that will help you include more fish in your weekly diet. On the menu: Thai Coconut Curry Salmon Linguine; Steamed Grilled Halibut with Cucumber Mint Salsa; Porcini-dusted Fish with Brown Butter Sauce; Easy Fried Fish; Prosciutto-wrapped Salmon; and Stuffed Sole Fillets.

HANDS-ON COUPLES COOK TOGETHER: PARIS-INSPIRED MENU – $80FRIDAY, MAY 12 6:00 – 8:30 PMDate night takes a twist! Join Chef Brenda Kwong Hing while she guides as you and your partner through the preparation of this four-course Paris-inspired meal. On the menu: Foie Gras Brochettes; Sea Bream Tartare; Seared Duck Breast with Lentil Ragoût and Roasted Spring Leeks; and Mocha Chocolate Pots de Crème.Hands-on class

MATTHEW KENNEDY: MOTHER’S DAY PARISIAN BRUNCH – $65SATURDAY, MAY 13 11:00 AM – 1:00 PMChef Matthew Kennedy of Kennedy Catering takes you on a culinary trip to Paris, where you’ll enjoy these delicious brunch classics. On the menu: Croque Madame; Quiche Lorraine; and Crèpes Suzette.

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Spotlight

David is the Executive Chef and co-owner of the Barque BBQ Company in Toronto. He comes from a non-traditional restaurant background and worked for many years in the advertising industry before following his passion to the hospitality sector. David lived in Europe where he honed his regional cooking knowledge in order to become an expert in barbecue, he travelled to northern Oklahoma to train under expert pit bosses for nearly three months. During this time, he joined the KCBS (Kansas City Barbecue Society, the world’s largest competitive BBQ group), competed in numerous competitions, and became a Certified Barbecue Judge. David draws his inspiration from the great family celebrations, gatherings and meals of different cultures. Barque Smokehouse opened in 2011 in Toronto’s Roncesvalles Village with the goal of serving refined barbecue: fresh protein dishes that adhere to from-scratch cooking and don’t compromise on flavour, while offering a fun and family-style atmosphere.

Serving an enticing mix of smoked ribs, brisket and chicken, and an array of fresh and healthy sides, Barque Smokehouse sees a packed dining room on a nightly basis. With a large focus on wine and spirit pairings and multiple sommeliers on staff, dining at Barque is a true 360° food and drink experience.

David Neinstein

David Neinstein

f.y.i.

LCBO BAYVIEW VILLAGE MAY 15

LCBO MILLCROFT CENTRE APRIL 4

LCBO SUMMERHILL JUNE 27

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MATTHEW KENNEDY: INTRODUCTION TO CHARCUTERIE – $75TUESDAY, JUNE 20 6:00 – 8:00 PM Join Chef Matthew Kennedy of Kennedy Catering as he shares his knowledge of curing meats. On the menu: Cured Duck Breast with Roasted Asparagus and Poached Quails Egg; Country Pâté with Fresh Whole-Grain Mustard, Cornichons and Baguette; and Foie Gras Torchon with Pickled Local Cherries and Brioche.

BARQUE FAMILY NIGHT: BBQ IN THE OVEN – $90TUESDAY, JUNE 27 6:00 – 9:00 PMChef David Neinstein, Executive Chef and Co-Owner of Barque BBQ Co., Toronto will show you how to make a barbecue spice rub, how to barbecue in your oven and how to make a brine. On the menu: Barque Popcorn; Barbecue Dry Rub Wings; Caesar Salad with Candied Smoked Bacon; Smoked Beef Brisket; Barbecue Chicken Thighs; Pulled Pork; Charred Asparagus with Grilled Lemon; Cajun Mac ’n’ Cheese; and Cupcake in a Jar. Plus, one lucky registrant will receive a barbecue-themed gift basket.Featured chef / Full-meal class

SULTAN’S TENT: FLAVOURS OF MOROCCO – $65 TUESDAY, MAY 16 6:00 – 8:00 PMThe Sultan’s Tent, Toronto, shows you how to bring the exotic flavours and techniques of Moroccan cuisine into your own home using the best-quality ingredients to create this authentic spring feast. On the menu: Carrot Salad with Chermoula; Orange Salad with Dates; Chicken with Lemons and Olives; and Mint Tea.

SPRINGTIME DINING – $90 THURSDAY, MAY 25 6:00 – 9:00 PMChef Tony Andrady creates a show-stopping, stylish menu featuring ingredients that celebrate spring. On the menu: Shredded Spicy Duck with Broccoli Rabe and Cucumber Salad; Pan-Seared Haloumi Cheese on Sweet Peas, Mint and Lemon; Moroccan-spiced Leg of Lamb on Roasted Heirloom Carrot and Coriander Wheat Berry Risotto; and Roasted Strawberry Shortcake Parfait.Full-meal class

A PERFECT SPRING LUNCHEON – $65 TUESDAY, MAY 30 6:00 – 8:00 PMCookbook author Daphna Rabinovitch prepares a stylish lunch featuring seasonal ingredients that celebrate local flavours. On the menu: Arugula Salad with Oranges, Mint and Avocado; Roasted Beet Salad with Pistachio Pesto; Gruyere, Prosciutto and Chive Scones; and Double Blueberry Tart. Plus, one lucky registrant will receive a copy of Daphna’s book, The Baker In Me.

HANDS-ON SPRING SALADS WITH A TWIST – $80 THURSDAY, JUNE 1 6:00 – 8:30 PM Chef Brenda Kwong Hing guides as you prepare these seasonal and inspiring main-course salad specialties, each with a fresh new twist. On the menu: Duck, Frisée and Lentil Salad; Salmon Poke with Spring Garlic, Edamame and Chives; and Asparagus Salad – crispy and steamed.Hands-on class

SOUTH INDIAN VEGETARIAN – $65 TUESDAY, JUNE 6 6:00 – 8:00 PMChef Rohitha Fernando is sure to indulge you tonight with a South Indian feast featuring ancient grains and local vegetables spiced to perfection. On the menu: Oothappam (a traditional dosa-like dish); South Indian Sambar (lentil-based stew flavoured with tamarind); Rasam Soup (spicy soup with tamarind, tomatoes and chili peppers); Coconut Chutney; and Rava Kesari (a semolina festive dessert garnished with cashew nuts).

HOT OFF THE GRILL FATHER’S DAY MENU – $70TUESDAY, JUNE 13 6:00 – 8:00 PMEnjoy a celebratory Fathers’ Day grilling menu with Chef Vanessa Yeung, owner of Aphrodite Cooks, Toronto. On the menu: Grilled Skirt Steak with Chimichurri Sauce; Summer Orzo Salad with Basil Pesto, Oven-dried Grape Tomatoes, Sweet Peas, Grilled Asparagus, and Feta Cheese; Spicy Radishes with Manchego Cheese and Orange Vinaigrette; and Olive Oil Chocolate Mousse with Fresh Berries and Balsamic Reduction for dessert.

SUMMERHILL

What would people be surprised to find in your kitchen? My rice cooker. I use it to make standard rices, but it’s great for congee (rice porridge), and creating a base to make fried rice or arrancini.

Which kitchen item couldn’t you live without?My toaster oven is my most utilized table top machine. I’ll finish fried eggs in there (just to firm up the whites), toast herbs and seeds, pre-cook steaks and chops before searing (reverse grilling), and dehydrate foods (both vegetarian and meats). The convection function is excellent.

What is your favourite guilty pleasure?When I find a great vanilla ice cream, I scoop a large portion into a bowl and drizzle an excellent crème de cassis over top. It’s called a “cardinal,” a classic dessert from Dijon, France, where I lived.

What is the most unusual thing you’ve ever eaten?I often challenge myself to eat fermented beans. I see that they’re hugely popular, but I can’t get my palate around them. I continue to experiment.

What type of food has influenced you the most?Food prepared to feed large families all at once is the most instructive culinary influence for me. These events bring out the most seasonal and flavoured recipes, and those which are both practical and fun to create.


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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

In addition to the latest on cheese, chocolate and wine, our spring events offer something new: Indian coffee house traditions and Bollywood-inspired meals, plus tea paired with chocolate and liqueurs. Don’t miss these unique and inspired classes.

CHEESE, CHOCOLATE & WINE, OH MY! – $45MONDAY, APRIL 37:00 – 8:30 PMIt is no secret that cheese and wine are good friends. Adding chocolate to the mix makes for an interesting and fun trio. Join Debbie Levy from Dairy Farmers of Canada and an expert LCBO Product Consultant for a surprising evening of exploring these three delicacies.

INDIAN COFFEE HOUSE TRADITIONS WITH JASJIT KAUR – $65FRIDAY, APRIL 21 7:00 – 8:30 PMJoin Chef Jasjit for totally new experience of enjoying Indian-style coffee and its tastes and flavours beyond what you find in cafés. On the menu is a variety of hot and cold coffees, as well as mocha, coffee and chocolate muffins, cappuccino biscotti and samosas. An expert Product Consultant will complement the menu with quality liqueurs that match the different coffees and treats on offer. This is the first time we are featuring this class and seats are limited so please sign up early.

TEA & CHOCOLATE PAIRING – $45MONDAY, MAY 17:00 – 8:30 PM Come and enjoy an evening with two of life’s greatest pleasures: tea and chocolate! Join aspiring Tea Sommelier and owner of The Monarch Tea Co., Katie Cyr, in an educational and interactive evening involving the art of pairing tea with locally sourced chocolate. Katie brings together two very diverse worlds and shows attendees how to pair and enjoy different teas and chocolates together. We will sample a variety of locally

made chocolates paired with a unique array of teas, while an expert Product Consultant complements the different teas and treats with quality liqueurs pairings.

PERFECT PAIRINGS WITH FINE CANADIAN CHEESE – $45MONDAY, MAY 157:00 – 8:30 PMA cheese platter or plate should be a tasty work of art. Join Debbie Levy from Dairy Farmers of Canada as we explore some different and exciting cheese and accompaniment combinations. As always, an expert Product Consultant will be on hand to provide some excellent pairings.

BOLLYWOOD-INSPIRED MEALS WITH CHEF JASJIT KAUR – $65FRIDAY, JUNE 23 7:00 – 8:30 PMDiscover the vibrancy of Bollywood. There is no better way to sample the high life of India than to see what the Bollywood royals eat and enjoy. Chef Jasjit will be serving Amitaab Bachan’s favourite Daal and Bhindi with Naan; Shahrukh Khan’s Chicken Butter Masala; Deepika’s Idli (microwavable with coconut chutney) and a surprise dessert Chef Jasjit created for her favourite star. An expert Product Consultant will complement the menu with wine and beer. Don’t miss this exclusive event.

MILLCROFT CENTRE

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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. Events are subject to change as are advertised recipes. Call the store in advance for confirmation.Aroma is an important component of all beverage alcohol tastings. We recommend attendees refrain from wearing perfume, cologne or other scented products.LCBO is committed to serving people with disabilities. If you require accommodation, please advise us when registering for a class.

LCBO BAYVIEW VILLAGE TORONTO

2901 Bayview Ave. North York, ON M2K 1E6

Tel. 416-222-7658

LCBO MILLCROFT CENTREBURLINGTON

2000 Appleby Line Burlington, ON L7L 6M6

Tel. 905-336-6200

LCBO SUMMERHILLL TORONTO

10 Scrivener Square Toronto, ON M4W 3Y9

Tel. 416-922-0403

lcbo.com/learn

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