Taste Experıence. AUTUMN 2014 Windsor Area. LCBO s Guide to Hands-on Learning WINE APPRECIATION TUTORED TASTINGS COOKING CLASSES LIFE & STYLE

Transcription

1 Taste Experıence LCBO s Guide to Hands-on Learning AUTUMN 2014 Windsor Area WINE APPRECIATION TUTORED TASTINGS COOKING CLASSES LIFE & STYLE

2 Autumn Classes are a click away! Our exclusive Taste & Experience events will soon be available for online registration. Stay tuned Taste Experıence LCBO s Guide to Hands-on Learning As summer days come to an end, our new Taste & Experience guide embraces all the sensory glories of autumn. Discover wines the colour of beautifully burnished leaves, sip a Single Malt that delights with aromas of smoke and honey and learn how to prepare holiday cocktails and meals that taste like home. Don t miss all we have to offer this fall register now to welcome this spectacular season in style. LCBO ROUNDHOUSE CENTRE Wine Appreciation 3 Tutored Tastings 5 Cooking Classes 7 Life & Style Events 13 1 To purchase your tickets, please register in person at the Customer Service Desk at the desired location.

3 Wine Appreciation 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. 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 Are all sherries sweet? Does all Port come from Portugal? Why do they put herbs in Vermouth? Discover these answers and more Wines of the New World (Four-week Course) $30 Australia: What s Up Down Under Australia knows what wine consumers want. Find out why Shiraz and other Aussie wines are becoming such a presence at our dinner tables. California: Window on the West Explore the wine regions of California, develop your tasting approach and get the latest on West Coast wines in the world market. Spotlight: South America Experience the unique tastes of Chile and Argentina while expanding your knowledge of wines made at the foot of the Andes. Canada: Here at Home Get acquainted with Canadian winemaking and the creation of the Vintners Quality Alliance (VQA) as you sample 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. when where LCBO THE ROUNDHOUSE CENTRE Wines of the Old World $130 SATURDAYS, SEPTEMBER 13, 20, 27 & OCTOBER 4 3 4

4 5 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. Matching food with drink shouldn t be a mystery. Sip and sample in our highly informative seminars, and learn how easy it is to complement menus with wines, spirits and beers. SOUTH AMERICAN WINE AND CUISINE $40 WEDNESDAY, SEPTEMBER 10 The wines of Chile and Argentina have evolved from cheap and cheerful to some of the finest the wine world has to offer. An expert Product Consultant discusses this transformation, while highlighting the great wine and food of these two countries. ONTARIO WHITES AND CANADIAN CHEESE $30 WEDNESDAY, SEPTEMBER 17 6:30 7:30 PM Ontario has found its place in the wine world, showing, amongst other things, its real strength in whites, such as Chardonnay, Riesling and Gewürztraminer. Discover the vinicultural reasons behind the success of these wines which will be paired with some of the finest cheese that Canada has to offer. SENSORY DEPRIVATION $45 WEDNESDAY, SEPTEMBER 24 Close your eyes and take a sip, then a bite do you think this might enhance your sense of smell and taste? Find out as you sample eight wines which will be presented in pairs and matched with food. The focus will be on smell, taste and texture in this un sightful evening. Feel free to bring your own blindfold or try one of ours. TABLING THE WINES OF PORTUGAL $40 WEDNESDAY, OCTOBER 1 Discover Portugal s full-bodied reds, lush dessert wines and not-so-common but delicious whites, all paired with six appetizersized courses ranging from soup to dessert. HARVEST COCKTAILS $30 WEDNESDAY, OCTOBER 8 6:30 7:30 PM From pumpkin martinis to beet-inspired drinks, this class uses a cornucopia of fall s fresh fruits and vegetables to create six harvest cocktails that you can add to your entertaining portfolio (and ideas for dozens more!). MEET THE BRANDY FAMILY $40 WEDNESDAY, OCTOBER 29 6:30 7:30 PM Enjoy an in-depth exploration of the Brandy category, covering everything from true French Brandy and Cognac to Italian Grappa, Pisco, Eau de Vie and more. See if you can taste the similarities and distinct differences between the many members of one family. REGIONAL WHISKIES AND FOODS $65 WEDNESDAY, NOVEMBER 5 The rule often used for pairing wine and food matching a food from the region to a wine from the region will be applied to Scottish, Irish and American Whiskies (though other regions may be considered). Don t miss this unique romp through the world of Whiskies and the chance to discover how compatible this spirit is with food. CRAFT BEER AND SAUSAGES $40 WEDNESDAY, OCTOBER 15 Explore the art of Canadian craft beers. Each brew will be served up with a dish TABLING PORT $50 that has sausage as its main ingredient, as an expert Product Consultant discusses what constitutes a craft beer and what makes each craft brewery unique. SCOTCH: BUTTS, PIPES AND HOGSHEADS $50 WEDNESDAY, OCTOBER 22 6:30 7:30 PM In this exploration of Whisky from Scotland, an expert Product Consultant focuses on the influence of the Scotch barrel, rather than the region from which the spirit hails. Whether it s the size of the barrel or what rested in it before the Whisky, each Scotch will show how some of its flavour profile comes from the vessel in which it aged. WEDNESDAY, NOVEMBER 19 See just how versatile this dessert wine really is as you educate and tempt your palate during a tasting of Port paired with six appetizer-sized courses ranging from soup to dessert. You may be surprised by how food-friendly Port really is. BORDEAUX 2011: THE BEST OF THE VINTAGE $50 FRIDAY, NOVEMBER 21 A lot of good winemaking has produced excellent wines throughout Bordeaux. So says renowned wine critic Robert Parker Jr. of the region s 2011 vintage, which successfully produced a collection of enjoyable, typically Bordeaux wines despite the year s challenging conditions. Don t miss this opportunity to sample a selection of this legendary region s top wines, crafted by some of the world s finest producers. TABLING PREMIUM CHAMPAGNE AND DESSERT WINES $100 WEDNESDAY, NOVEMBER 26 Enjoy a rare glimpse into classic Vintages products featured in programs past, including Salon 1996, Bollinger RD, Krug 1985 and Krug 1990, along with additional dessert wines sourced from our cabinet. Each will be paired with an appetizer-sized course. Don t miss this special opportunity. 6

5 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. SHORT ON TIME, BIG ON FLAVOUR $60 TUESDAY, SEPTEMBER 9 Are you expecting last minute guests? Chef Justin Harb arrives just in time with a meal solution that s fast, easy to prepare and delicious. On the menu: Bruschetta made with Tomato, Basil and Shaved Parmesan; Arugula Salad with Watermelon Vinaigrette; Wild Mushroom Risotto; and Tiramisu Trifle. THE PITMASTER PRESENTS $60 THURSDAY, SEPTEMBER 11 Pitmaster Jules Mailloux from the Roast n Toast Competition BBQ Team of the Canadian Southern BBQ Association shares some of his favourite grilled foods that are fun to eat, crowd-pleasing and, most of all, delicious. On the menu: Redneck Eggs Benedict (waffle with peameal bacon, cheese and hollandaise sauce); Chicken Lollipops with Grilled Caesar Salad; and Grilled Doughnuts. FROM THE BISTRO $60 THURSDAY, SEPTEMBER 18 Experience a taste of bistro cuisine Windsor-style as Chefs Cody Northgrave and Paul Sauve of Take Five Bistro present dishes designed to whet your appetite and impress family and friends. On the menu: Spinach, Cranberry and Almond Praline Salad with Goat s Cheese Fritter and Red Wine Vinaigrette; Crisp Duck Breast with Fig Compote, Spinach and Caramelized Onion Couscous; and Apple Crisp with Cheddar Cheese Ice Cream. Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration. SAUSAGE-FEST $60 TUESDAY, SEPTEMBER 23 Chef Henry Furtado demonstrates how to make easy sausage recipes featuring fresh, premium ingredients mixed with a lot of creativity. On the menu: Maple Sausage Patty; Chicken and Quinoa Sausage; Portuguese Chorizo Sausage; and Italian Sausage. THAI-INSPIRED ENTERTAINING $60 THURSDAY, SEPTEMBER 25 Chef Lam Harb of Simply Thai Restaurant shows how easy it is to make authentic Thai recipes in your own kitchen. On the menu: Steamed Chicken Dumplings served with Spicy Soy Sauce; Thai-style Pho; Barbecued Chicken and Ribs served with Spicy Tomato and Sticky Rice; and Dragon Fruit Sorbet. TASTE OF ONTARIO AUTUMN $85 FRIDAY, SEPTEMBER 26 6:00 9:00 PM Chef Joe Ciliberto of La Guardia Italian Cuisine & Pizzeria reveals the proper cooking techniques, the right ingredients and great presentation ideas for a traditional and elegant fall-inspired feast. On the menu: Yellow Bell Pepper and Almond Soup with Crema Fresca; Fresh Tagliatelle in Vodka Sauce; Seared Beef Tenderloin in Port Demi Glace Mushroom Sauce served with Garlic Mashed Potatoes and Seasonal Vegetables; and Chocolate Pot au Crème. Plus, one lucky registrant will receive a $50 gift card to La Guardia. Full-meal class / Featured Chef OKTOBERFEST $60 THURSDAY, OCTOBER 2 Chef Helmut Markert of Bozii returns to hisgerman roots to show you how to makeauthentic cuisine indicative of the Oktoberfest celebration. On the menu: Bayrische Leberknödelsuppe (Bavarian liver dumpling soup with chives and root vegetables); Oktoberfest Platte (selection of duck, pork and sausages with red cabbage, sauerkraut, bread and potato dumplings); Obazda (Bavarian Camembert with buttered red onions and spices served with traditional lauchen bretzel); and Zwetschgendatschi (plum cake with vanilla sauce). SATISFYING SOUPS $60 TUESDAY, OCTOBER 7 Nothing seems to chase away chills or satisfy hunger on a cool day like a warm, nutritious bowl of soup. Chef Henry Furtado demonstrates exactly how to make some of his favourite cool-weather comforts in this informative and entertaining class. On the menu: Smoky Bacon and Black Bean Soup; Chicken Soup; Caprese Tomato Soup; Chef Henry s favourite Split Pea Soup; and more! DUELLING CHEFS: PITMASTER VS. VEGGIE MASTER $85 THURSDAY, OCTOBER 9 6:00 9:00 PM Fun never tasted so good! Chef Henry Furtado and Pitmaster Jules Mailloux present an evening full of great food, goodnatured competition and a lot of fun as they compete for your taste buds. You ll be the winner in this light-hearted competition as you sample wonderful seasonally inspired foods created by the chefs. Who will be victorious the carnivore or the herbivore? Full-meal class 7 8

6 9 SUSHI DRAGON ROLLS $85 THURSDAY, OCTOBER 16 6:00 9:00 PM Back by popular demand, culinary instructor Suzy Cui showcases the art of sushi dragon rolls. In this exceptional class, get the inside scoop on making basic sushi rolls. On the menu: California Rolls; Summer Rolls; Tempura Shrimp; Red Dragon Rolls; Green Dragon Rolls; Simplified Miso Soup with Shiitake Mushrooms and Goji Berries; and Green Salad with Homemade Ginger Dressing. Full-meal class / Hands-on class HERITAGE FOODS $60 FRIDAY, OCTOBER 17 Culinary instructor Georgina Burns takes a culinary adventure back in time as she demonstrates authentic recipes dating back to pioneer life. On the menu: Welsh Rarebit; Three Sister Soup (a soup of corn, beans and squash which were staples of the pioneers); Braised Lamb Shank with Wild Chanterelles and Root Vegetables; and Apple-Cranberry Crisp. OUTSTANDING ITALIAN $60 THURSDAY, OCTOBER 23 Chef Joe Ciliberto of La Guardia Italian Cuisine & Pizzeria shares some of his favourite recipes for entertaining. On the menu: Scallops in Basil Pesto Cream Sauce; Panzanella Salad; and Chicken Saltimbocca alla Romana (thinly sliced chicken with prosciutto and sage) served with Roast Fingerling Potatoes and Asparagus. Plus, one lucky registrant will receive a $50 gift card to La Guardia. Featured chef HOSTING 101 $60 FRIDAY, OCTOBER 24 Chef David Courtney demonstrates how to prepare entertaining-friendly dishes based on seasonality, creativity and, above all, quality. On the menu: Roasted Tomato Cream Soup with Mini Grilled Cheese Sandwich; Seared Chicken Breast with Chorizo Hash and Seasonal Vegetables; and Molten Chocolate Lava Cake with Raspberry Sorbet. A FOR AVOCADO $85 TUESDAY, OCTOBER 28 Chef and culinary instructor Jennifer Hillis shows you how to make amazing dishes with this one-of-a-kind superfood that s pumped full of protein, vitamins and minerals. On the menu: Orange, Avocado and Arugula Salad; Shrimp Tostadas with Avocado Crema; Chili-Lime Salmon with Avocado Salsa and Baked Avocado Fries; and Spicy Chocolate Avocado Cake with Decadent Frosting. ENTERTAINING WITH PANACHE: SAUCES OF THE WORLD $60 THURSDAY, OCTOBER 30 Chef Pascal Tenthorey demystifies some of the myths surrounding sauces and shows how easy it is to create restaurant-worthy sauces in your own kitchen. On the menu: Grilled Lamb Chops with Cumberland Sauce Glaze; Tiger Prawn Leek Bundles served with Romesco Sauce; Veal Zurichoise, Rösti Potatoes and Seasonal Vegetables; and Asian Honey Cake with Green-Tea Ginger Drizzle. SIMPLY FRESH $60 THURSDAY, NOVEMBER 6 Chefs Cody Northgrave and Paul Sauve of Take Five Bistro take all the hard work out of preparing fresh recipes that are sure to please friends and family, and will inspire you to be a star in your kitchen. On the menu: Caramelized Honey and Butternut Squash Soup with Salted Seeds and Cinnamon Crème Fraîche; Peppercorncrusted Whole Strip Loin with Onion Jus, Yorkshire Pudding and Three-Cheese Potato Gratin; and Double-Layer Pumpkin-spiced Cheesecake with Warm Whiskey Syrup. A TASTE OF THE TROPICS $85 FRIDAY, NOVEMBER 7 6:00 9:00 PM Culinary instructor Suzy Cui takes you on a remarkable culinary adventure as she shows you how tropical fruits add abundant pizzazz to the foods you already prepare. On the menu: Tempura Banana served with Sweet Chili Sauce; Diced Papaya-Mango Salad with Wild Rice; Stir- Fry Orange Chicken with Sliced Onions and Red Peppers; Coconut Chicken with Creamy Mushrooms and Three Peppers; Fried Thai Jasmine Rice with Honey Barbecued Pork and Chopped Pineapple; Asian Mango Cheesecake; Banana Rum and Mango Smoothie; and Mini Cheesecake with Fresh Mango. Full-meal class Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration. 10

7 HAVE A BALL ENTERTAINING! $60 THURSDAY, NOVEMBER 13 Chef Justin Harb knows that the holiday season is filled with get-togethers and drop-ins so he wants you to get creative and not stress to impress with these fun, delicious and easy make-ahead recipes. On the menu: Melon Balls in Cold Watermelon Soup; Thai Chicken Balls with Sweet Chili Sauce; Cherry Tomato and Bocconcini Salad; and Veal Meatballs in Tomato Sauce. HOLIDAY DINNER MADE EASY $60 TUESDAY, NOVEMBER 18 Chef Bianca Maria of Ciao Pasta Bar prides herself on her ability to create food that is not only delicious and fun to eat, but quite simple to prepare and serve when entertaining. On the menu: Cream-less Wild Mushroom and Thyme Soup; Ricottaand Spinach-stuffed Cannelloni; Sausagestuffed Beef Braciole with Roasted Garlic-mashed Potatoes; and Chocolate and Walnut Brownies with Brandy Butter Sauce. HOLIDAY PARTY SMALL PLATES $60 THURSDAY, NOVEMBER 20 Chef and culinary instructor Jay Souilliere of Motor Burger knows that the best part of the holidays is getting together with good friends and family, and socializing! Experience a plethora of tasty tidbits to make entertaining a breeze. On the menu: Old School Festive Cheese Balls three ways: Caramelized Onion, Medjool Date and Gruyère Crostini; Duchess Potato Bites; Lamb Sliders; Coconut Shrimp; and No-Bake Nutella Cheesecake. AN ITALIAN-INSPIRED CELEBRATION $60 TUESDAY, NOVEMBER 25 Chef/co-owner Antonia Maceroni of La Zingara Trattoria proves that fabulous foods, great company and a little pre-planning are the keys to entertaining success. On the menu: Carciofi al Forno (stuffed artichokes with bechamel); Ravioli alla Carbonara (ravioli with egg yolk and bacon served in a parmesan cream sauce); Prime Rib Roast with Roasted Potatoes and Root Vegetables; and Torrone Semifreddo. THE YING AND YANG OF GREAT ENTERTAINING $60 THURSDAY, NOVEMBER 27 Chef Jennifer Hillis presents delicious, creative and, most of all, impressive dishes based on opposite flavourings to prove that opposites really do attract. On the menu: Hot and Sour Seafood Soup; Creamy Crab Dumplings with Apricot Jalapeño Jam; Balsamic-glazed Whitefish with Sweet and Spicy Mango-Orange Chutney; and Lime Butter Cake with Blackberry Compote and White Chocolate Mousse. HANDS-ON PLATING FOR THE HOLIDAYS $100 FRIDAY, NOVEMBER 28 6:00 8:30 PM Just in time for all your festive gatherings! Chefs Helmut Markert and Pascal Tenthorey will show you how to turn your favourite celebratory meal into a restaurant-worthy presentation and wow your guests at your next gathering. Plus, registrants will receive a complimentary presentation kit and the other required class tools (retail value: $25). Hands-on class Please note: Ticket price covers attendance to the class only. Registrants will be asked to sign a safety waiver and wear close-toed shoes. Registrant must attend the class to receive the knife set. See back page for our cancellation policy. Spotlight Joe Ciliberto La Guardia Italian Cuisine & Pizzeria Given that I m a second-generation chef and restaurateur, you could say it s in my blood and that the apple hasn t fallen far from the tree. Chef Joe Ciliberto For as long as he can remember, Joe has been fascinated by food. Standing on a chair by the stove watching his dad cook at his restaurant La Guardia (which is now Joe s) inspired him to become a chef. Studying under great Chefs Michele Crovisier and Rainer Schindler of St. Clair College motivated Joe not only in his search for culinary knowledge, but also to become the youngest in his class to obtain a Red Seal certificate. Since becoming an Executive Chef at just 20 years old, Joe has learned a lot about the business and believes that his varied experience has made him the chef he is today. He strives to continue to learn, and his thirst for knowledge and his skill are evident in his signature Italian comfort food dishes. Chef Joe Ciliberto f.y.i. What would people be surprised to find in your (home) kitchen? Frozen pizza. Which kitchen tool couldn t you live without? A ceramic-coated skillet. What is your favourite guilty pleasure? Hershey s milk chocolate with almonds. What type of food has influenced you the most? Comfort Italian. meet him... SEPTEMBER 26 OCTOBER Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration. 12

8 Life St yle CAPRI PIZZA: COCKTAILS, ANYONE? $40 TUESDAY, SEPTEMBER 16 6:00 8:00 PM In this exploration of bygone years, savour traditional cocktails created specifically to pair with six items from Capri Pizza s fantastic catering menu, including three of its famous pizzas. Sign up early for this evening of fun, education and old-fashioned entertainment. TABLING NEW ZEALAND WHITES $40 TUESDAY, SEPTEMBER 30 Matt Bindel will be joining us all the way from New Zealand to present his white portfolio from Giesen wines. Don t miss this special opportunity to taste three Estate Rieslings, two Sauvignon Blancs and a Pinot Gris, each of which will be paired with an appetizer-sized food match. TABLING PREMIUM SPIRITS AND LIQUEURS $40 FRIDAY, OCTOBER 3 6:30 8:30PM While the Diageo brand offers all levels of spirits, we re focusing on its luxury range of vodka, gin, rum, tequila, whisky and liqueurs. Discover six top shelf sips, each of which will be served with an appetizer-sized food match. This is a great way to explore the versatility and entertaining potential behind these great products. TABLING THE GREAT WHISKY DEBATE $40 MONDAY, NOVEMBER 10 The ambassadors of Beam Global Canada s Whisky categories are used to battling for their respective portfolios (Canadian, US, Scottish), but tonight they ll also be battling for their rightful place at the head of the table as we pair two samples from each category with an appetizer-sized food match. 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 us at specialevents@lcbo.com. If you have a comment, suggestion or concern, please contact hellolcbo at or call us toll-free at or Enjoy specially curated events featuring easy and impressive cocktails, premium spirits, New World wines and even homemade pizza. Don t miss out! 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. TM Trademarks of AIR MILES International Trading B.V. Used under licence by LoyaltyOne, Co. and the LCBO.

9 Dougall Avenue Howard Avenue E. C. Row Expy LCBO The Roundhouse Centre Devonshire Mall LCBO THE ROUNDHOUSE CENTRE WINDSOR 3165 Howard Avenue Windsor, ON N8X 3Y9 Tel 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 Dept Freeland Street Toronto, ON M5E 1L7 Please recycle this guide