1. food and drink
2. beverages
3. alcoholic beverages
4. wine

Taste
Experıence
LCBO’s Guide to Hands-on Learning
SPRING 2015
Windsor Area
W I N E A PPRECI AT ION • T U T ORED TA S T I NG S • C OOK I NG CL A S SE S • L IF E & S T Y L E
Spring
Taste
Experıence
LCBO’s Guide to Hands-on Learning
After a long, cold winter, spring
has finally arrived! Embrace the season with one
– or more – of our exciting and informative
classes. Brush up on wine and beer basics, learn
how to mix on-trend cocktails or get cooking
with tempting menus that whip up everything
from spring veggies to sumptuous desserts.
Make this spring a memorable one – find your
perfect class, sign up early and try something new.
LCBO ROUNDHOUSE CENTRE
Wine Appreciation
3
Tutored Tastings
5
Cooking Classes
7
Life & Style Events
13
To purchase your tickets, please register in person at
the Customer Service Desk at the desired location.
An Introduction to
Wine Appreciation
(Four-week Course) – $100
White Wines Wow
Cultivate a new relationship with white wine. Sip and savour
during a step-by-step tasting of eight white wines that
will broaden your wine vocabulary and reveal the fascinating
complexities of classic whites.
Revealing Reds
Learn winemaking 101 and enhance your understanding
of wine. Your palate will be developed by tasting eight
classic reds.
Bring on the Bubbles
Not all sparkling wines are Champagne with a capital “C.”
Taste styles from all over the world and learn how winemakers
get those bubbles in the bottle.
Fortified Finesse
Wine
Appreciation
Forget the notion that wine knowledge is
3
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.
Are all sherries sweet? Does all Port come from Portugal?
Why do they put herbs in Vermouth? Discover these answers
and more…
Includes a food-matching segment.
Wines of the New World
(Four-week Course) – $130
Australia: What’s Up Down Under
Australia knows what wine consumers want. Find out why
Shiraz and other Aussie wines are becoming such a presence
at our dinner tables.
Spotlight: South America
Experience the unique tastes of Chile and Argentina while
expanding your knowledge of wines made at the foot of the Andes.
Canada: Here at Home
Get acquainted with Canadian winemaking and the creation
of the Vintners Quality Alliance (VQA) as you sample world-class
wines from Ontario and British Columbia.
Wines of the Old World
(Four-week course) – $130
Vive la France!
While uncovering French wine appellations and regions, learn
why the world looks to France as the benchmark for fine wines.
Ciao Italia!
From the top of the boot to its toe, there isn’t a region in Italy
that doesn’t grow grapes for wine. Taste the quality and
romance of wines from Piedmont, Tuscany, Sicily and more.
Say “Si” to Spain
Hot temperatures, dry climate and more grape-growing
acreage than any other country in the world! Explore Spain’s
traditions, innovations and Tempranillo and Palomino grapes
(which easily challenge Cabernet and Chardonnay).
Journey to Germany
You might think Germany is too cold to grow quality wine
grapes. Think again! Discover how German winemakers face
this challenge, and get familiar with their wine labels and
unique quality grading system.
California: Window on the West
Explore the wine regions of California, develop your tasting
approach and get the latest on West Coast wines in the
world market.
PLEASE WATCH FOR THE RETURN OF
THIS SERIES IN THE WINTER
4
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.
LET THEM DRINK CAKE – $30
WEDNESDAY, APRIL 8
6:30 – 7:30 PM
If you can find it in your local bakery,
chances are, we can make it into a
cocktail. From strawberry shortcake
to red velvet cake, we’ll take the
challenge. Come find your inspiration
for dessert in a glass as an expert
Product Consultant creates six
different cocktails, each based on a
classic cake recipe.
*
PLEASE DON’T
DRINK THE MERLOT – $30
Perfect
Pairings
WEDNESDAY, APRIL 15
6:30 – 8:00 PM
Somewhere along the way Merlot
got a bad rap. Cabernet, Shiraz
and Zinfandel all get respect, but
we’re here to tell you that Merlot
can be just as interesting, complex
and spectacular. To further show
this delicious wine’s versatility, an
expert Product Consultant will
present each featured Merlot with
an appropriate food pairing.
*
SCOTCH & CHARCUTERIE – $65
Perfect
Pairings
Matching food with drink shouldn’t
be a mystery. Sip and sample in our
highly informative Perfect Pairings
seminars, and learn how easy
it is to complement menus with
wines, spirits and beers.
5
Perfect
Pairings
WEDNESDAY, APRIL 22
6:30 – 8:00 PM
We’ve now discovered that Scotch
and cheese is lovely, Scotch and salty
foods are wonderful and Scotch
and bread is very apropos. Tonight
we celebrate these findings with a
selection of cheeses, cured meats and
fresh breads, all expertly paired with
new Scotches, including some we
haven’t featured in a while.
GASTRO BARTENDING: DRINKS
INSPIRED BY FOOD – $35
WEDNESDAY, APRIL 29
6:30 – 8:00 PM
Today bartenders are creating cocktails
that go over, above and beyond – think
blue cheese-stuffed olives in martinis or
bacon and egg cocktails. We might not
go quite that far, but each of tonight’s six
cocktails will be inspired by a savoury
or sweet recipe that would normally be
presented on your plate.
BUBBLY BRUNCH DARE TO
COMPARE: CHAMPAGNE VS.
SPARKLING WINES – $75
*
Perfect
Pairings
*
CRAFT BEER & PIZZA – $40
Perfect
Pairings
WEDNESDAY, MAY 20
6:30 – 8:00 PM
As the holiday weekend approaches we
take a look at one of the classic pairings
of all time: beer and pizza. Each beer will
represent the growing craft beer category
and be paired with hand-crafted, locally
made pizza. Yum!
*
“HE SAID, SHE SAID:” DUELLING
PRODUCT CONSULTANTS – $40
Perfect
Pairings
WEDNESDAY, MAY 6
6:30 – 8:00 PM
Just in time for Mother’s Day. Treat Mom
to four decadent brunch items, each
paired with either Champagne or sparkling
wine. See if you can taste the difference
as an expert Product Consultant explains
what’s on offer and what to look for when
buying bubbles.
*
TABLING CIDERS – $40
Perfect
Pairings
WEDNESDAY, MAY 27
6:30 – 8:00 PM
There is no absolute wine pairing for
any menu item as you could choose a
complementary pairing or one that’s
more contrasting. Tonight, to show that
both approaches work well, two expert
Product Consultants will take “opposing”
sides and pick what they feel would
work with each of our four menu items.
Maybe you’ll fall into one school or
another or, better yet, open yourself up to
all of the possibilities!
DARE TO COMPARE:
CLASSIC VS. CONTEMPORARY
FOOD PAIRINGS – $50
*
WEDNESDAY, MAY 13
6:30 – 8:00 PM
One of the hottest trends right now has
to be cider. From dry and crisp to sweet
and lush, these tree fruit-based ferments
are not only great for sipping, but work
wonders at the dinner table. Tonight’s menu
will feature six mini servings of a sixcourse meal from soup through to dessert,
each paired with an appropriate cider.
Perfect
Pairings
GROWN-UP MILKSHAKES – $30
WEDNESDAY, JUNE 10
6:30 – 8:00 PM
You’ll feel just like you’re back in a 1950s’
soda shop as we shake up your ideas of
both cocktails and milkshakes. This is no
low-cal evening, so come prepared for
lots of full-fat flavour and the occasional
ice cream headache!
WORLDLY WHISKY
COCKTAILS – $30
WEDNESDAY, JUNE 17
6:30 – 8:00 PM
Join us tonight for a tour of the world of
whiskies. In this unique event, an expert
Product Consultant will use six whiskies
from various countries and create
cocktails appropriate to each of those
regions. By the end of the evening you
should have some great ideas for your
upcoming summer entertaining.
*
ROSÉS & CHARCUTERIE – $40
Perfect
Pairings
WEDNESDAY, JUNE 24
6:30 – 8:00 PM
Dry, sweet, sparkling: rosé comes in many
forms and from many places. Tonight an
expert Product Consultant will guide you
through the world of rosé, while offering
a selection of perfectly matched cheeses,
cured meats and fresh breads.
WEDNESDAY, JUNE 3
6:30 – 8:00 PM
There are some very classic food pairings
that have stood the test of time,
Chablis and oysters, for example. This
evening we’ll explore four classic
pairings, side by side with matches that
are more contemporary. You be the
judge of which style – old or new –
works best.
6
Cooking
Classes
LCBO Cooking Classes let you get creative as
you learn how to prepare some of your favourite menu items.
Classes include a small food sample of each prepared recipe
paired with a complementary wine, spirit or beer
chosen by our expert Product Consultants.
SPRING FLING – $60
THURSDAY, APRIL 9
6:30 – 8:30 PM
Chef Cody Northgrave of Take Five Bistro
presents simple, flavourful and finely
crafted food that will take your entertaining
to the next level. On the menu: Spring
Greens with Fresh Berries, Almond-crusted
Goat’s Cheese and Sherry Vinaigrette;
Herb-roasted Chicken with Pan Dripping
Gravy, New Potatoes and Spring
Vegetables; and Flourless Chocolate Cake
with Mint Ice Cream.
IT’S ALL ABOUT LAMB – $70
FRIDAY, APRIL 17
6:30 – 8:30 PM
There’s nothing like the taste of premium
meat prepared to absolute perfection! Jules
Mailloux, of The BBQ Den and Pitmaster of
the Roast ’n’ Toast BBQ Team Jules, always
has helpful advice as he prepares food
that is delicious, mouth-watering and easy
to prepare. On the menu: Lamb Bacon
BLTs; Lamb Meatballs in Spicy Curry Sauce;
Grilled Lamb Chops with accompaniments;
and Dessert Cones.
SHAKE OFF WINTER! – $60
TUESDAY, APRIL 14
6:30 – 8:30 PM
Chef Benjamin Leblanc-Beaudoin of The
Iron Kettle Bed & Breakfast rings in spring.
Enough of winter, let’s welcome the
greenery of the season with a menu based
on local fare! On the menu: Grilled
Asparagus Salad with Blistered Cherry
Tomatoes, Shaved Radishes and
Lemon and Parmesan Dressing; Wild Leek
Risotto; Roasted Rack of Spring Lamb
served with Sautéed Baby Spinach, Grilled
Asparagus and Red Wine and Mustard
Jus; and Sugar Shack Mousse.
MAD ABOUT MAPLE – $60
TUESDAY, APRIL 21
6:30 – 8:30 PM
Everyone loves maple but you’ll discover
that it’s not just for pancakes! Chef Jennifer
Hillis demonstrates a variety of dishes
showcasing the versatility of this sweet
treat. On the menu: Green Salad with
Maple-glazed Pecans and Maple Caramel
Bacon; Maple, Apple, Blue Cheese and
Bacon Pizza; Maple and Balsamic-glazed
Pork Tenderloin with Maple-roasted
Squash; and Pumpkin Cake with Maple
Cream Cheese Frosting.
EGG’CEPTIONAL CUISINE – $60
THURSDAY, APRIL 16
6:30 – 8:30 PM
Chef Henry Furtado shares his expertise
from his association with the Egg Farmers
of Ontario to showcase the tremendous
nutritional value, ease of preparation and
versatility of eggs in this unique and
incredibly informative evening. On the menu:
Eggs Benedict with Roasted Pepper
Hollandaise Sauce; Breakfast Bacon and
Egg Risotto; Eggizza (egg pizza);
Sweet Pea and Chorizo Egg Stew; and even
a Surprise Egg Dessert.
7
PREVIEW OF SPRING – $60
THURSDAY, APRIL 23
6:30 – 8:30 PM
Chef Paul Sauvé of Take Five Bistro
demonstrates a menu designed to turn
your thoughts towards the fresh air,
sunshine and warmer days ahead. On the
menu: Baby Spinach Salad with
Roasted Beet and Parmesan Crostini; Baked
Salmon Wellington served with Spring
Vegetable Medley; and Raspberry Crème
Brûlée. Plus, one lucky registrant will
receive a $50 gift card for Take Five Bistro.
Featured chef
GIRLS’ NIGHT IN! – $60
TUESDAY, APRIL 28
6:30 – 8:30 PM
Executive Chef/owner Bianca Maria of Ciao
Pasta Bar presents a refreshing take on
the food that gets people really talking. On
the menu: Low-Fat, Full Flavour Artichoke
Dip with Homemade Pita Crisps; Sweet and
Spicy Garlic Shrimp over a bed of Hearty
Greens; Eggplant and Zucchini Lasagna
Rolls with Cottage Cheese and Baked
(not fried!) Veggies.
WICKED GOOD
GOURMET POUTINE – $60
THURSDAY, APRIL 30
6:30 – 8:30 PM
Chef Jennifer Hillis delivers playful, scrumptious
food to your table in style. On the menu:
Roasted Asparagus and Mushroom Poutine
with Goat’s Cheese; Vegetarian Poutine;
Lobster Poutine with Gouda; Short Rib Ragu
Poutine with Sweet Potato Fries; and a
decadent Dessert Poutine.
CINCO DE MAYO CELEBRATION – $60
TUESDAY, MAY 5
6:30 – 8:30 PM
Chef Antonia Maceroni of Cotta Catering
celebrates Mexican heritage and great food
in this unique class featuring flavourful,
simple and outstanding dishes. On the menu:
Guacamole and Salsa; Mini Taco Salads;
Taco Bar, including Soft and Hard Shell Beef
and Fish Tacos; Chicken Fajitas; Cheese
Quesadillas; and Churros.
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
8
EDIBLE DISHES! – $60
THURSDAY, MAY 7
6:30 – 8:30 PM
Just in time for your seasonal entertaining
repertoire, Chef Pascal Tenthorey
demonstrates a creative array of foods
with literally edible serving vessels.
On the menu: Mixed Spring Greens with
Lime vinaigrette in a Spiced Papadum
Basket; Beef Tips Bordelaise en Croûte
served with Purple Potato Mash and
Seasonal Vegetables; and White Chocolate
and Chartreuse Crème Brûlée in a
Bittersweet Chocolate Wafer.
FRESH & LOCAL
MOTHER’S DAY DINING – $85
FRIDAY, MAY 8
6:00 – 9:00 PM
Chef Rino Bortolin of Windsor’s Rino’s
Kitchen has a passion for the freshest,
local ingredients possible and strives to
promote this philosophy in the cuisine
found in his restaurant and cookbook.
On the menu: Fresh Ricotta Sundae;
Roasted Asparagus with Balsamic and
Parmesan; Grilled Shrimp over Fresh
Linguini in a Pesto and Asparagus Cream
Sauce; Curried Lamb Shepherd’s Pie
with Sweet Potato Mash; and Zabaglione
over Fresh Strawberries.
Full-meal class
TASTES OF INDIA – $60
THURSDAY, MAY 14
6:30 – 8:30 PM
Chef Fred Sorrel of the newly opened
Bourbon Tap & Grill shares his knowledge
of spicing and will inspire you to cook
Indian cuisine in your own home. On the
menu: Garam Masala; Dry Fried Okra;
Lamb Vindaloo with Chana Masala; and
Cardamom Short Bread with Mango Cream.
9
SALADS, SALADS AND SALADS – $60
THURSDAY, MAY 21
6:30 – 8:30 PM
Chef Benjamin Leblanc-Beaudoin of
The Iron Kettle Bed & Breakfast shares his
passion for different preparations,
presentations and ways to enjoy salads.
On the menu: Simple Shallot Vinaigrette;
Green Goddess Dressing; Champagne and
Strawberry Dressing; Crisp Spring Mix
with Julienne Cucumbers and Crumbled
Black Pepper Goat’s Cheese; Cajun
Chicken Cobb Salad (baby romaine and
spinach, crisp bacon, roasted corn,
cherry tomatoes, crisp tortilla chips and
grilled Cajun chicken leg) and Fruit Salad
of Macerated Berries, Orange Segments,
Crème Fraîche and Mint Chiffonade.
ENTERTAINING 101 – $85
FRIDAY, MAY 22
6:00 – 9:00 PM
Chef Paul Sauvé of Take Five Bistro
presents an evening of great food, great
wines and the sharing of fantastic
culinary tips as he brings his experience,
knowledge and culinary passion to the
table. On the menu: Bacon-wrapped Dates
with Green Olive Sauce; Wild Mushroom
Bisque; Artisan Greens with Maple-infused
Balsamic Vinaigrette; Crusted Prime Rib
served with Red Wine Jus, Horseradish Mash
and Fresh Asparagus Spears; and Fresh
Spring Berries with Tequila Crème. Plus, one
lucky registrant will take home a $50 gift
card for Take Five Bistro.
Full-meal class / Featured chef
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
DELICIOUSLY WHEAT-FREE– $60
TUESDAY, MAY 26
6:30 – 8:30 PM
Windsor Chef Janet Burnup presents a
healthier “twist” on comfort foods that are
vegetarian and wheat-free (not necessarily
gluten-free) for your enjoyment. On the menu:
Greek Spaghetti (using Roasted Spaghetti
Squash); Shepherd’s Pie made with Quinoa,
Butternut Squash and Wild Mushroom
Gravy; and Chocolate Pudding made with
Dark Chocolate and Avocado.
FLAVOURS THAT DELIGHT – $60
THURSDAY, MAY 28
6:30 – 8:30 PM
Executive Chef Joe Ciliberto of La Guardia
Cucina Italiana prepares delicious guestpleasing dishes with seasonal entertaining
in mind. On the menu: Tempura Fried
Artichokes served with Lemon Aioli Dipping
Sauce; Traditional Waldorf Salad prepared
with Celery, Walnuts, Apples and Grapes in
a Yogurt-Style Dressing; Slow-braised
Beef Short Ribs prepared in Red Wine Ragout;
and Baked Alaska (a flaming dessert
made of sponge cake, rum and ice cream
and topped with meringue).
LETTUCE SURPRISE YOU! – $60
TUESDAY, JUNE 2
6:30 – 8:30 PM
Chef Henry Furtado presents a sensational
array of healthy and satisfying salads and
dressings designed for your desire to “turn
over a new leaf” and eat fresh with lower
preservative- and sodium-laden choices.
On the menu: Cucumber and Apple Salad
with Cucumber Dill Dressing; Tomato and
Feta Salad with Roasted Pepper-Balsamic
Dressing; Roasted Potato Salad with Bacon
Dressing; and Mexican Bread Salad with
Jalapeño and Honey Dressing.
10
Spotlight
THAT’S A WRAP – $60
THURSDAY, JUNE 4
6:30 – 8:30 PM
Culinary instructor Suzy Cui creates
delicious Asian-inspired foods, perfect for
entertaining, using a variety of lettuces
and Oriental flavourings. Learn how to make
homemade sauces and more and enjoy
these creative meal ideas. On the menu:
Lettuce Wrap served with Fried Pork
Tenderloins, Sweet Onion and Bean Sprouts;
Lettuce Wrap with Stir-Fried Teriyaki
Chicken; and Lettuce Wrap served with
three types of Mushrooms.
“SHE SAID, HE SAID:” BATTLE OF
THE ALTERNATE INGREDIENTS – $85
FRIDAY, JUNE 12
6:00 – 9:00 PM
Back by popular demand! “Dynamic Duo”
of Chefs Jennifer Hillis and Chef Henry
Furtado showcase their creativity and skills
as they add ingredients to complete dishes
and create a wonderful meal on the spot.
Given a series of ingredients, previously
undisclosed to them, the chefs will conjure
culinary magic to the delight of all guests.
Be prepared to be impressed!
Full-meal class
LET’S DO HEALTHY BRUNCH – $60
TUESDAY, JUNE 9
6:30 – 8:30 PM
Chef/owner Bianca Maria of Ciao Pasta
Bar presents a menu filled with light and
low-fat food designed to be satisfying,
tasty and good for you too! On the menu:
Mixed Vegetable Salad with Lemon Zest
Dressing; Baked Greek Yogurt Chicken
served with a Summer Fruitful Salsa;
and blended Herb and Fruit Granita Ices.
BRING ON THE HOUSE
GUESTS! – $60
THURSDAY, JUNE 18
6:30 – 8:30 PM
Chef Lisa Powers of The Cake & Pastry
Connection celebrates the essence of
summer solstice goodness with these
simple, delicious and easy-to-prepare
dishes. On the menu: Grilled Asparagus
with Prosciutto and Brie Cheese Crostini;
Lemon Shallot Vinaigrette with Spring
Greens; Pork Medallions with Capers and
White Wine Sauce served with Mushroom
Orzo; and Lemon Tart.
ASPARAGUS GALORE – $60
THURSDAY, JUNE 11
6:30 – 8:30 PM
Inspired by the season, Chef Helmut Markert
of Bozii demonstrates dishes featuring
one of his favourite springtime ingredients.
On the menu: Smoked Salmon and
Asparagus Salad (green and white asparagus
with dill and apple cider vinaigrette);
Roasted Pork Loin with Steamed White
Asparagus, Sauce Maltaise and Fingerling
Potatoes; and Green Asparagus and
Raspberry Panna Cotta.
11
EAT YOUR BEER – $60
TUESDAY, JUNE 23
6:30 – 8:30 PM
Chef Fred Sorrel of the newly opened
Bourbon Tap & Grill returns to the kitchen
to show you how easily beer can be
integrated into recipes to make great food
even more delicious! On the menu: Soba
Salad with Black Lager; Witbier-poached
Salmon and accompaniments; and Irish
Cupcakes with Guinness.
FABULOUS FIGS! – $60
THURSDAY, JUNE 25
6:30 – 8:30 PM
Chef Janet Burnup returns to the kitchen
to introduce you to the versatility and
meal-enhancing qualities of the dried fig.
You’ll be amazed! On the menu: Fig
Bruschetta; Fig and Guinness Grilled Cheese;
Savoury Fig, Blue Cheese, Caramelized
Onion and Balsamic Tart; and Sweet Fig
and Frangipane Tart.
Paul Sauvé
‘‘
Chef
Paul Sauvé
Take Five Bistro
As a business owner and chef my goal is to give back to the
industry that gave me the opportunity to grow.
’’
Chef Paul Sauvé
Born and raised in Southern Ontario, Paul started working in the hospitality
industry as a young teenager and soon found his niche in the culinary field. After
graduating from Belle River District High School, he moved to Toronto to further
his education at George Brown College, where he studied Culinary Management and
received his Red Seal Certification.
Paul gained experience as a chef in resorts and hotels in Calgary for 10 years, before
re-locating to Vancouver to open a restaurant focusing on fresh and healthy foods
and help mentor up-and-coming chefs.
In 2005, Paul returned to Southern Ontario and, after a couple of years in the
Windsor area, he opened Take Five Bistro, focusing on steaks and seafood.
Chef Paul looks forward to continuing to mentor young chefs and presenting the best
food possible to all his customers and those who attend his classes in the LCBO.
f.y.i.
What would people be surprised to
find in your kitchen?
Dried herbs. I usually only use fresh herbs
but, sometimes in a pinch, you have to
use dried.
Which kitchen tool couldn’t you
live without?
My chef’s knife. It’s the one tool I use
every day.
What is your favourite guilty
pleasure?
Chocolate, anything chocolate – love the
taste and diversity.
What’s the most unusual thing you’ve
ever eaten?
Snake. On a trip to China, I went to a
restaurant that specializes in snake. You
pick your snake from the cage when you
walk in the door and they prepare it in
many different ways.
What type of food has influenced you
the most?
SPANISH MADE EASY – $85
FRIDAY, JUNE 19
6:00 – 9:00 PM
Chef Antonia Maceroni of Cotta Catering
will delight your senses with authentic
Spanish-inspired dishes, perfect for your
next dinner party. On the menu: Grilled
Figs Wrapped in Bacon and Honey; Ceviche;
Paella alla Valenciana; and Arroz con
Leche (rice pudding).
Full-meal class
.
Beef. I lived in Alberta for 10 years and
gained lots of knowledge about Alberta
beef .
meet him...
APRIL 23, MAY 22
Allergy alert: If you are concerned
about class content, discuss this with
Customer Service prior to registration.
12
Life
Style
Think of these events as your source
for easy spring entertaining that covers
everything from condiments, cocktails and
cheese to innovative – and stylish – ways to
keep chilled wine cold.
TABLING GREEK WINES – $40
FRIDAY, MAY 1
6:30 – 8:30 PM
Wine and food pairings may be a
relatively new concept but the wines of
Greece date back to 4,500 BC, so we
think it makes for an exceptional match.
Tonight we welcome Zissis Parras of
Kolonaki Group, the foremost advocate
of Greek wines in the Ontario market,
who will provide information about the
rich history and the more recent
resurgence of Greek wines. We will pour
six samples to represent as much
diversity as possible, each paired with
an appetizer-sized food match.
AMERICAN WHISKEY:
JACK DANIEL’S &
WOODFORD RESERVE – $40
TUESDAY, JUNE 16
6:30 – 8:30 PM
Please join us tonight as we welcome
Brand Ambassador John Breckon to the
Special Events Kitchen. John will
guide us as we taste selections from the
Jack Daniel’s and Woodford lines,
providing a background on their rich
history and place in the whiskey
market. Each product sampled will be
paired with an appropriate food item
to further enhance your appreciation of
these fine whiskies.
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
RAILWAY CITY BREWERY – $40
TUESDAY, MAY 12
6:30 – 8:30 PM
Railway City’s history and brewing
techniques are the essence of the modern
day Ontario Craft Brewery. Richard
Corriveau will join us tonight to discuss
how Railway City came to be and
what led them to the brews they have
developed. Each beer will be served
with a food pairing created by a local chef,
whose food reflects the very ideology
that Railway City represents.
AIR MILES® Offer
Earn AIR MILES® reward
miles at the LCBO.
Earn 1 reward mile for every
$30 you spend at an
LCBO store on a monthly
cumulative basis.*
Plus earn Bonus reward miles on
specially selected products each month!
* Including all taxes. Reward miles are not applicable
on container deposit fees, gift card purchases or on
sales to licensees.
13
TM Trademarks of AIR MILES International Trading B.V.
®
Used under licence by LoyaltyOne, Co. and the LCBO.
LCBO
THE ROUNDHOUSE CENTRE
WINDSOR
3165 Howard Avenue
Windsor, ON
N8X 3Y9
Tel. 519-972-1772
HOW TO REGISTER
To avoid disappointment, please register early! To purchase your tickets,
please call or visit the Customer Service Desk at the desired location.
Payment must be received in person prior to the class date. Spaces are limited.
We reserve the right to cancel or postpone classes (in which case, participants will be notified and fully
reimbursed or offered a credit). A refund or transfer is available up to five days before class(es) begin.
No refunds or transfers for missed class(es).
Participants must be 19 years of age or older.
Please note: Events are subject to change, as are advertised recipes.
Call the store in advance for confirmation.
In accordance with Alcohol and Gaming Commission guidelines, beverage alcohol samples are
offered in limited quantities. Customers will receive one sample only of each product. Seats in
classes cannot be reserved, nor can we ask class participants to relinquish or change their seats to
accommodate groups. We suggest you arrive early to ensure your group is seated together.
Full-meal Classes feature full portions of the recipes prepared.
Aroma is an important component of all beverage alcohol tastings.
We recommend attendees refrain from wearing perfume,cologne or other scented products.
LCBO is committed to serving people with disabilities. If you require accommodation,
please advise us when registering for a class.
lcbo.com/learn
LCBO Special Events
7009755
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20731
Dept. 903
43 Freeland Street
Toronto, ON
M5E 1L7