Experıence. LCBO s Guide to Hands-on Learning. SPRING 2016 Windsor Area

Transcription

1 Taste Experıence LCBO s Guide to Hands-on Learning SPRING 2016 Windsor Area WINE APPRECIATION TUTORED TASTINGS COOKING CLASSES LIFE & STYLE

2 Spring Taste Experıence LCBO s Guide to Hands-on Learning Enliven the winter months with one of our many inspired events. Our classes are a shortlist of what makes cold weather special things like comfort food for a crowd and warming desserts, as well as the latest trends (and favourite classics) in wine, beer and spirits. Sign up soon, especially if you re interested in one of our alwayspopular scotch classes and get ready to fall in love with winter. LCBO ROUNDHOUSE CENTRE Wine Appreciation 3 Tutored Tastings 5 Cooking Classes 9 Life & Style Events 17 To purchase tickets, please register in person at the Customer Service Desk at the desired location.

3 Wine Appreciation 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 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. 3 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. 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 AN UPCOMING SEASON 4

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. Perfect 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 seminars. Eat, drink and learn how easy it is to complement menus with wine, spirits and beer. RED WINE & RED MEAT $40 WEDNESDAY, APRIL 6 Tonight we explore the adage of drinking red wine with red meat as an expert Product Consultant presents six appetizer-size portions of red meat dishes paired with an appropriate red wine. Taste, compare and see if you agree that red goes with red. EXPLORING ITALY S BOUNTY $40 WEDNESDAY, APRIL 13 Explore six iconic beverages from Italy, including wine, beer, spirits and liqueurs. An expert Product Consultant will discuss the history of each product and pair each with an appropriate menu item to demonstrate the versatility of all the items with food. SCOTCH & GOURMET SANDWICHES $65 WEDNESDAY, APRIL 20 This class was a real hit with our beer crowd, so we wanted to give our scotch drinkers a chance to enjoy this fantastic food pairing. Experience our favourite scotch flavourpairings: fatty, cheesy, salty, starchy and more. These carefully chosen pairings present as many new scotches as possible and are sure to please. SHIRAZ VS. SYRAH $30 WEDNESDAY, APRIL 27 6:30 7:30 PM Many people know that Shiraz and Syrah are, in fact, the same grape grown in different regions. We ve found, however, that not everyone has sampled wines from both styles. An expert Product Consultant will guide you through the similarities and differences, and help you gain a better appreciation of what role climate plays in the world of winemaking. SPARKLING WINE & CHARCUTERIE $50 WEDNESDAY, MAY 4 With Mother s Day just ahead what better way to celebrate mom than with a bottle of bubbly? How about six bottles from around the world, each chosen to pair with a fine selection of cured meats, cheeses and fresh bread? These are perfect food choices to match with sparkling wine. Join us tonight to find out why. INTERNATIONAL CHARDONNAY $30 WEDNESDAY, MAY 11 6:30 7:30 PM Chardonnay is a muse with many personalities. Under the guidance of an expert Product Consultant you will sample a selection of six Chardonnays from various regions made in distinctly different styles. Learn how soil, climate and the winemaker s hand all play a role in which personality comes to the forefront in each bottle. DARE TO COMPARE: PASTA & WINE (RED VS. WHITE) $50 WEDNESDAY, MAY 18 Four different pasta dishes will each be paired with two wines a red and a white to illustrate how a particular wine can change your dish, and how a dish can make your wine taste completely different. An expert Product Consultant will guide you through these pairings so that you better understand the relationships evolving on your plates and in your glasses. BEER & GOURMET HOT DOGS $40 WEDNESDAY, MAY 25 Beer and hot dogs are a classic food pairing maybe not like Champagne and caviar, but tonight we want to present it with just as much class. Four designer hot dogs will each be paired with two different beers to illustrate that pairing food maintains the same guidelines with beer as it does with wine. SPRITZER CHIC: FROM EUROPE WITH LOVE $35 WEDNESDAY, JUNE 1 6:30 7:30 PM Everything old is new again but also improved. One of the big things in Europe these days is designer spritzers not those things you remember from the 80s, but chic and elegant versions with flavours you d never imagine gracing your wine glass. An expert Product Consultant will guide you through the design of six innovative glass fillers. 5 Featured products will be served with sample-sized portions of catered food matches. 6

5 SCOTCH & INDIAN FOOD $65 WEDNESDAY, JUNE 8 With food pairings by Chef Fred Sorrel of Green Leaf Grocer, there is a promise of lightly textured and layered flavours on your plate. Pairing scotch and food has become a highlight of our kitchen and tonight an expert Product Consultant will guide you through the ins and outs of marrying the distinct flavours of Indian food with the distinct flavours of scotch. WHITE WINE & WHITE MEAT $40 WEDNESDAY, JUNE 15 Tonight we explore the adage of drinking white wine with white meat as an expert Product Consultant presents six appetizersize portions of white meat dishes paired with an appropriate white wine. Taste, compare and see if you agree that white goes with white. ROSÉS & BRUNCH $40 WEDNESDAY, JUNE 22 Much like brunch is an in between meal, rosés are those in between wines: not quite white and not quite red. Join an expert Product Consultant today as he presents a sampling of six rosé wines, each paired with an appetizer-size portion of a classic brunch item. CLASSIC TV SHOW COCKTAILS $30 WEDNESDAY, JUNE 29 6:30 7:30 PM Not classic cocktails from TV shows, rather cocktails based on the titles of the shows. Think Three s Company, The Love Boat or Green Acres. An expert Product Consultant will present five drinks based either on the title or content of these shows then the class, as a group, will vote on their favourite show and create a cocktail to reflect that show s essence. Get AIR MILES Reward Miles Get 1 Mile for every $30 you spend at an LCBO store on a monthly cumulative basis.* Plus get Bonus Miles on specially selected products each month! * 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. 7 8

6 9 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. QUEBEC SPRING THAW $60 THURSDAY, APRIL 7 By popular demand, Chef Benjamin LeBlanc-Beaudoin, innkeeper and chef of the Iron Kettle Bed & Breakfast, returns to revisit some classic sugar-shack recipes highlighting the sweet goodness of maple syrup. On the menu: Deep-Fried Mapleglazed Pork Rings; Maple-glazed Roasted Barbecued Chicken served with Baked Beans made from scratch; and Tire d érable (classic maple taffy served on snow). SIMPLY DELICIOUS $60 TUESDAY, APRIL 12 Chef David Courtney of Caesar s Windsor reveals his tricks for developing wonderful flavours and picking fresh, high-quality ingredients. On the menu: Spinach Salad with Shallot Vinaigrette, Parmesan Crisps and Frozen Grapes; Pan-Seared Whitefish served with Sweet Pea Risotto and Seasonal Vegetables; and Warm Apple Crumble with Homemade Vanilla Ice Cream. WHAT S ON YOUR PLATE? $60 THURSDAY, APRIL 14 Chef Helmut Markert of Bozii shows you how to create a colourful, flavourful and easy-to-prepare meal for your guests. On the menu: Asparagus Soup with Lemon Herb Crème Fraîche; Black Pepper Maple-glazed Roasted Chicken with Crispy Potato Rösti and Smoked Bacon-braised Leeks; and Mixed Berry Galette with Vanilla Ice Cream. A PARTY AT YOUR FINGERTIPS $60 TUESDAY, APRIL 19 Chef Agnes Mensah provides great and impressive menu ideas to show you how to prepare an elegant meal using ingredients commonly found in most kitchens, with little preparation time but plenty of wow factor. On the menu: Vegetable Spring Rolls; Beef Tenderloin with Noodles with Salad Greens and Balsamic Vinaigrette; and Baileys Original Irish Cream Liqueur Tiramisu. STREET FOOD FROM SHANGHAI $60 THURSDAY, APRIL 21 No need to travel to the Far East! Suzy Cui brings her knowledge and passion for authentic and delicious foods, just like the ones found on the streets of Shanghai, to the table. On the menu: Baked Sandwich Bread stuffed with Shredded Chicken and Mixed Vegetables; Skewered Lamb with Cumin and Chili Spices; Jiao Zi (steamed meat dumplings served with homemade dipping sauce); and Suzy s Kale Salad with Crispy Apple and Pear. Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration. DINNER AT MY HOUSE $85 FRIDAY, APRIL 22 6:00 9:00 PM Caesar s Executive Sous Chef Rajan Mehra brings delightful flavours to your table and will show you how to make a fabulous meal with some of his favourite recipes. On the menu: Mango Bhel Puri (a combination of papadis, rice, chickpea-flour vermicelli, onion, potato and mango); Beet and Goat s Cheese Salad with Tangy Spiced Pecan Maple Dressing; Shrimp Risotto Cake with Asparagus Purée and Micro Greens; Indian-spiced Lamb Chops with Mint Raita and Saffron Rice; and Strawberry Panna Cotta. Plus, one lucky registrant will receive a gift basket (retail value: $50) from Caesar s Windsor. Featured chef/full-meal class SALAD AS A SATISFYING MEAL $60 THURSDAY, APRIL 28 Chef and culinary instructor Jennifer Hillis shows you how to create a collection of delicious, colourful and flavourful salads that taste great and are also good for you! On the menu: Grilled Peach, Blueberry and Goat s Cheese Salad; Thai Chicken Noodle Salad; Shrimp and Avocado Salad; Grilled Potato Salad with Marinated Flank Steak; and Fruit Salad Trifle. 10

7 11 GOOD & STUFFED! $60 FRIDAY, APRIL 29 Chef and culinary instructor Janet Burnup knows that half the fun of entertaining is enjoying your guests in a stress-free environment, where the food has been readied and you can relax. On the menu: Stuffed Dates (with blue cheese, prosciutto and chives); Stuffed Pepper (with beef and rice) served with a Tomato Sauce; and Lemon Meringue Nests (with lemon mousse, lemon curd and blueberries). DIVINE DINING $60 TUESDAY, MAY 3 Executive Chef, culinary instructor and cookbook author Domineco Casagrande Bei, a.k.a. Mimmo, of Koolini s Catering, showcases his talents for presenting mouthwatering dishes and combining flavours for perfect tasty results. On the menu: Salad of Veal Medallions with Green Peppercorns and Roasted Peppers; Rosemary-breaded Lamb Chop with Mint Sauce served with Cheese and Zucchini Vegetarian Savarin (baked risotto with a bread crust); and Almond Brittle Semifreddo with Peanut Butter and Caramel Sauce. Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration. RAVING ABOUT RHUBARB: A MOTHER S DAY TREAT $60 THURSDAY, MAY 5 Chef and culinary instructor Pascal Tenthorey knows that rhubarb is so versatile it can be used both for savoury and sweet dishes. Learn all there is to know about this infamous spring crop and to treat your Mom to some wonderful dishes along the way. On the menu: Rhubarb and Lentil Soup; Seafood Taco Trio featuring Crab, Halibut and Red Snapper with Rhubarb Red Pepper Jelly; Pistachioencrusted Chicken Breast stuffed with Spinach and Chèvre and served with Rhubarb Reduction; and Rhubarb and Blood-Orange Meringue Pie. ROCKIN MOROCCAN $60 TUESDAY, MAY 10 A special treat awaits as Jules Mailloux, of The BBQ Den and Pitmaster, Roast n Toast BBQ Team Jules, brings his passion for Moroccan-inspired foods that have a refreshing hit of flavour to the table. On the menu: Grilled Moroccan Meatballs with Yogurt Sauce; Grilled Beets with Moroccan Dressing; Grilled Chicken Kebabs; and Couscous Date Cake. FANCY THAT! $60 THURSDAY, MAY 12 Whet your appetite for flavourful, fresh and delicious foods of the season as Chef Paul Sauvé of Take Five Bistro demonstrates these guest-pleasing dishes. On the menu: Salad of Select Baby Lettuce with Citrus White Balsamic Dressing; Spring Lamb Sirloin with Gratin Potato Stack and Spring Market Vegetable; and Fresh Berry Sorbet. JUST SAY ITALIAN CHEESE PLEASE $60 TUESDAY, MAY 17 Chef/owner Bianca Maria of Ciao Pasta Bar presents exquisite dishes featuring a variety of delicious Italian cheeses. Learn how to put together antipasto plates and how to incorporate cheeses with pasta and dessert. On the menu: Ricotta Cheese Gnocchi in Pancetta and Asiago Cream Sauce; Chicken Breast smothered with Fresh Mozzarella and cooked in Tomato White Wine Sauce; and Gorgonzola baked with Apples and Walnuts in Puff Pastry Crust. ENTERTAINING FOR THE LONG WEEKEND $60 THURSDAY, MAY 19 Chef/owner Wes van Beek of The Twisted Apron shows you how to entertain in style with these mouthwatering dishes that will come in handy for a variety of spring occasions. On the menu: Kale and Prosciutto Salad with Parmesan Vinaigrette; Roasted Lemon Rosemary Chicken with Potato Pave; and Lemon Yogurt Cake. MY FAVOURITE TREATS FROM DETROIT $60 THURSDAY, MAY 26 Why settle for a lengthy wait to cross the bridge or navigate the tunnel when an assortment of the culinary treats available in Detroit can be made right here? Chef Antonia Maceroni of Cotta Catering presents a fun evening full of some of her favourite destination Detroit crowdpleasing foods. On the menu: Slow- Barbecued Pulled Pork Sandwiches; Mac n Cheese Balls; Chicken and Waffles with Fried Brussels Sprouts; and Cider with Cinnamon-y-Doughnuts. 12

8 13 DUELING CHEFS: BATTLE OF COTTAGE COUNTRY RECIPES $85 FRIDAY, MAY 27 6:00 9:00 PM It s the Eastern Haliburtons vs. the Muskokas as Chefs Pascal Tenthorey and Helmut Markert embark on a lighthearted culinary competition for your taste buds. On the Eastern Haliburtons menu: Shaved Fennel and Cucumber Salad with Herb Vinaigrette; Hoisin-smoked Pork Rib Roast served with Campfire-roasted Vegetables and Warm Quinoa Salad; and Marshmallow S mores Layer Cake. On the Muskokas menu: Muskoka Fiddlehead and Saffron Soup; Sautéed Salmon with Grain Mustard and Muskoka Beer Sauce served with Wild Rice and Seasonal Vegetables; and Muskoka Maple and Cranberry Mousse. Full-meal class DELICIOUS ADVENTURES $60 TUESDAY, MAY 31 Chef Lisa Powers of the Cake and Pastry Connection demonstrates fast, easy and fresh dishes, sure to dazzle your next guests. On the menu: Chilled Asparagus with Mustard Herb Vinaigrette; Smoked Maple- and Miso-glazed Salmon with Saffron Rice Pilaf and Red Leaf Lettuce Salad with Radishes, Jicama and Orange Segments; and Chocolate Strawberry Shortcake with Whipped Cream. Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration. A SPRING TRIP THROUGH ASIA $60 THURSDAY, JUNE 2 Chef Fred Sorrell of Green Leaf Specialty Grocer presents dishes from different countries from the Middle East to Japan allowing you to enjoy an international culinary tour. On the menu: Eggplant with Chermoula, Bulgur and Yogurt (Israel); Lamb Kebab, Persian Rice and accompaniments (Iran); Mussels in Coconut Masala (India); and Warm Banana in Coconut Syrup (Thailand). TASTES OF INDIA $60 TUESDAY, JUNE 7 Caesar s Executive Sous Chef Rajan Mehra takes your taste buds on a bold adventure with an Indian-inspired meal. On the menu: Aaloo Chaat (tangy potato salad); Vegetable and Paneer Pakoras with Tamarind Chutney; Chicken Saagwala (chicken in spinach sauce with roti); and Mango Srikhand (hung-curd yogurt flavoured with mango). Plus, one lucky registrant will go home with a gift basket (retail value: $50) from Caesar s Windsor. Featured chef HERE S TO DAD $60 THURSDAY, JUNE 9 CHEF HENRY FURTADO 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 AND PICK UP SOME HANDY FOOD PREPARATION TIPS ALONG THE WAY. ON THE MENU: PROSCIUTTO CRISP SALAD; ROASTED PEPPER-STUFFED PORK CHOPS WITH GRILLED SWEET POTATO; AND A SPECIAL DESSERT. THROW A MUSHROOM PARTY! $60 FRIDAY, JUNE 10 Chef Janet Burnup teaches you how to charm your friends and family with the fresh bounty of mushrooms and demonstrates how to get the most out of them in your cooking. On the menu: Crab-stuffed Mushrooms; Beef Stroganoff served over Egg Noodles with Crusty Baguette; and Candy Cap Mushroom Panna Cotta (yes mushrooms with dessert!). DINNER FOR COMPANY $60 TUESDAY, JUNE 14 Chef Lisa Powers of the Cake and Pastry connection shares her inspiration and wealth of knowledge as she brings easy, yet outstanding menu ideas into the kitchen. On the menu: Cherry Tomatoes filled with Goat s Cheese and Herbs; Orange and Fennel Salad with White Wine Vinaigrette; Fresh Pasta with Blush Sauce and Seafood; and Lemon Custard Berry Bake. 14

9 THAI BARBECUE $60 THURSDAY, JUNE 16 Sample some Thai dishes the fun way as Jules Mailloux, of The BBQ Den and Pitmaster, Roast n Toast BBQ Team Jules, brings his love of Thai dishes to the kitchen. On the menu: Lemongrass-Ginger Chicken Satay; Thai Tom Yum Grilled Chicken with accompaniments; and Thai-Style Crème Caramel. MEXICAN-SPANISH SUMMER SOLSTICE $60 TUESDAY, JUNE 21 Chef Wayne Taggart of Take Five Bistro demonstrates a delicious and exotic menu designed to transport your taste buds and imagination to the land of sunshine and summer. On the menu: Gazpacho (classic Spanish chilled tomato soup); Chicken, Chorizo and Baby Shrimp Paella; Tequila- Lime-marinated Sirloin Steak with Black Bean Corn Salad; and Mexican Pineapple Empanadas. FRESH TASTES OF SUMMER $60 THURSDAY, JUNE 23 Chef and culinary instructor Jennifer Hillis demonstrates delicious, fresh and flavourful dishes, perfect for those times spent relaxing with friends and family throughout the season. On the menu: Zucchini and Ricotta Fritters with Lemon- Basil Dip; Sweet Potato, Beet and Goat s Cheese Pizza; Black Bean and Corn Flautas; White Bean and Kale Burgers; and Honey-roasted Peaches with Lemon Pecan Shortbread and Vanilla Bean Ice Cream. DINNER PARTY IN A SNAP! $85 FRIDAY, JUNE 24 6:00 9:00 PM Chef Rino Bortolin presents impressive dishes that will have your friends thinking you slaved away in the kitchen all day as he gives you a mouthwatering glimpse into Mediterranean-influenced cuisine. On the menu: Spicy Eggplant Soup; Summer Vegetable and Orzo Salad; Sautéed Sausage and Rapini with Lemon and Garlic; Seared Pickerel with Sweet and Sour Mediterranean-Style Tomato Sauce; and Blueberry Marsala Crumble. Full-meal class SMALL BITES! $60 TUESDAY, JUNE 28 Chef/owner Bianca Maria of Ciao Pasta Bar has put together a spectacular assortment of finger-foods to tempt friends and family. On the menu: Cheese Arancini; Potato and Sausage Frittata Muffins; Antipasto Skewers; Mushroom and Goat s Cheese Bruschetta; and Apple-Cinnamon Arancini. HAPPY (EARLY) BIRTHDAY CANADA! $60 THURSDAY, JUNE 30 Enjoy an early Canada Day birthday party in the events kitchen! Chef Henry Furtado has taken culinary influences from around Canada to bring you this special celebratory meal as he incorporates mouthwatering ingredients our vast country has to offer. On the menu: Potato Salad with Montreal Smoked Meat Crisps; Grilled Ontario Pork Chop with Whisky Maple Glaze, served with a Poutine Baked Potato and Grilled Corn on the Cob; and Red and White Cake with a double double. Spotlight Chef Rajan Mehra ` Caesar s Windsor Who would have ever imagined that before he began to pursue his love of cooking, chef Rajan went to university to study zoology? His career would definitely take a turn. For the past six years Rajan has been working as an Executive Sous Chef and culinary mentor at Caesar s Windsor. Getting his start at the Hyatt Regency in Delhi, he supervised many kitchens across the globe including India, Germany, Russia, Norway and Canada. His extensive experience spans many premier hotels brands, such as Le Meridien, Sheraton, Hyatt and Grand Hotel Europe, which has helped to define his cooking style as modern fusion, ethnic and flavourful, all infused with his own flair. Chef Rajan Mehra f.y.i. What would people be surprised to find in your kitchen? A potato peeler. Which kitchen tool couldn t you live without? Tongs. What is your favourite guilty pleasure? Any dessert. What s the most unusual thing you ve ever eaten? Crickets. What type of food has influenced you the most? South Asian. meet him... APRIL 22 JUNE 7 Allergy alert: If you are concerned about class content, discuss this with Customer Service prior to registration

10 Life Style From the vineyards of Italy to the vineyards of Ontario, sample some of the world s favourite wines, plus discover a best-selling vodka and the many pairing possibilities artisanal cheese has to offer. TABLING HALPERN WINES $40 FRIDAY, APRIL 8 Join Brand Ambassadors Stuart Ellis and Sheila Flaherty for a very special tabling event featuring Pol Roger Champagne, Antinori Wines and Nonino Quintesentia Amaro. Six mini-courses will be paired with one of the wines from the portfolio and each of those wines will discussed by its respective Brand Ambassador. Come experience an evening of exceptional wine and food. THE CHEESE BAR: CANADIAN CHEESE & CANADIAN BEVERAGES $40 FRIDAY, APRIL 15 Interior designer-turned yachtie -turned entrepreneur Sarah Barrette of Windsor s The Cheese Bar brings in some of the finest artisanal cheeses Southwestern Ontario has to offer. She will discuss the producers, walk us through a tasting of cheeses and work together with an expert Product Consultant who will be pairing some of the cheeses with exclusively Canadian wine, beer and spirits. Don t miss this unique event. THE WINE LOVER S GUIDE TO VODKA $40 FRIDAY, JUNE 3 Just as with wines, vodka has both Old World and New World styles that can be paired beautifully with food. John Vellinga, the Canadian entrepreneur who faced the Dragon s Den and the man behind Slava and Zirkova vodkas, will entertain and educate you about this fine spirit from the wine lover s perspective. Enjoy three distinctly different food pairings in this fun and interactive experience and get in-the-know about vodka. TABLING RUFFINO WINES $40 MONDAY, JUNE 13 Constellation Brands Ruffino Brand Ambassador Eugene Mlynczyk, Master of Wine, joins us to reveal the rich history behind the Ruffino line of Italian wines. Tonight s tabling event will include six appetizer-size courses of a traditional Italian meal, each paired with one of Ruffino s fine products. Don t miss this opportunity to visit Italy without even leaving the country. 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 If you wis from our mailing list, please us at The LCBO specialevents@lcbo.com. are movi If you have a comment, suggestion or concern, from our please contact HelloLCBO at specialeve or call us toll-free at or If you hav or concern at at

11 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 1L Please recycle this guide