Tas te Experıence LCBO’s Guide to Hands-on Learning

AUTUMN 2015 Greater Toronto Area

WINE APPRECIATION • TUTORED TASTINGS • COOKING CLASSES • LIFE & STYLE Tas te Autumn Experıence LCBO’s Guide to Hands-on Learning Fall, with all of its glorious colours and scents, is undeniably one of the most magical times in . Embrace the season with one – or more – of our inspired classes. With subjects ranging from locally crafted brews and what drinks to serve at Thanksgiving dinner to magnificent and cheese pairings, our classes will educate, entertain and delight. Sign up now – we look forward to welcoming you soon.

Wine Appreciation 3 Tutored Tastings BAYVIEW VILLAGE 6 MILLCROFT CENTRE 8 SUMMERHILL 9 Cooking Classes BAYVIEW VILLAGE 12 MILLCROFT CENTRE 16 SUMMERHILL 22 Life & Style Events BAYVIEW VILLAGE 25 MILLCROFT CENTRE 25

To purchase tickets, please register in person at the Customer Service Desk at the desired location. An Introduction to Spotlight: South America Experience the unique tastes of Chile and Argentina while Wine Appreciation expanding your knowledge of made at the foot of when (Four-week Course) – $100 the Andes. Canada: Here at Home where White Wines Wow Get acquainted with Canadian winemaking and the creation Cultivate a new relationship with white wine. of the Vintners Quality Alliance (VQA) as you sample Sip and savour during a step-by-step tasting of world-class wines from Ontario and British Columbia. An Introduction to Wine Appreciation eight white wines that will broaden your wine BAYVIEW VILLAGE vocabulary and reveal the fascinating complexities WEDNESDAYS, SEPTEMBER 2, 9, 16, 23 6:00 – 8:00 PM of classic whites. Wines of the Old World MILLCROFT CENTRE Revealing Reds (Four-week course) – $130 WEDNESDAYS, SEPTEMBER 9, 16, 23, 30 6:30 – 8:30 PM Learn winemaking 101 and enhance your understanding of wine. Your palate will be SUMMERHILL Vive la France! SESSION 1: developed by tasting eight classic reds. While uncovering French wine and regions, TUESDAY, SEPTEMBER 8; learn why the world looks to France as the benchmark for MONDAYS 14, 21, 28 6:00 – 8:00 PM Bring on the Bubbles fine wines. Not all sparkling wines are Champagne with SESSION 2: a capital “C.” Taste styles from all over the world Ciao Italia! WEDNESDAYS, SEPTEMBER 9, 16, 23, 30 6:00 – 8:00 PM and learn how winemakers get those bubbles From the top of the boot to its toe, there isn’t a region in Italy in the bottle. that doesn’t grow grapes for wine. Taste the quality and Wines of the Old World romance of wines from Piedmont, Tuscany, Sicily and more. Fortified Finesse BAYVIEW VILLAGE Are all sherries sweet? Does all Port come from Say “Si” to Spain WEDNESDAYS, OCTOBER 7, 14, 21, 28 6:00 – 8:00 PM Portugal? Why do they put herbs in vermouth? Hot temperatures, dry climate and more grape-growing MILLCROFT CENTRE Discover these answers and more… acreage than any other country in the world! Explore Spain’s WEDNESDAYS, OCTOBER 7, 14, 21, 28 6:30 – 8:30 PM Includes a food-matching segment. traditions, innovations and Tempranillo and Palomino grapes (which easily challenge Cabernet and ). SUMMERHILL MONDAY, OCTOBER 5; Wines of the New World Journey to Germany TUESDAY 13; MONDAYS 19, 26 6:00 – 8:00 PM You might think Germany is too cold to grow quality wine Wine (Four-week Course) – $130 grapes. Think again! Discover how German winemakers Wines of the New World face this challenge, and get familiar with their wine labels Australia: What’s Up Down Under and unique quality grading system. BAYVIEW VILLAGE Australia knows what wine consumers want. WEDNESDAY, NOVEMBER 4; TUESDAY 10; Find out why Shiraz and other Aussie wines are WEDNESDAYS, NOVEMBER 8, 25 6:00 – 8:00 PM becoming such a presence at our dinner tables. Appreciation MILLCROFT CENTRE California: Window on the West WEDNESDAYS, NOVEMBER 4, 11, 18, 25 6:30 – 8:30 PM Forget the notion that wine knowledge is lots of technical terms and lofty descriptions. Explore the wine regions of California, develop SUMMERHILL your tasting approach and get the latest MONDAYS, NOVEMBER 2, 9, 16, 23 6:00 – 8:00 PM The LCBO’s Wine Appreciation series dispels the myth with a fun approach to the constantly evolving world on West Coast wines in the world market. 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, 3 Wines of the Old World and Wines of the New World. lift here for when & where BAYVIEW VILLAGE SCOTCH APPRECIATION SERIES GEMS FROM SOUTH AFRICA – $35 VERSATILE VODKA – $40 THREE CLASSES – $250* TUESDAY, SEPTEMBER 8 Perfect *Save $40 when purchasing the three- 6:30 – 8:00 PM Pairings class series. All classes include a catered Known for their great value wine, the TUESDAY, OCTOBER 6 food matching. vineyards of South Africa are producing 6:30 – 8:00 PM exceptional wines worthy of serious Join us tonight as we try vodkas from CLASS 1: SINGLE MALTS – attention. Tonight you’ll discover why *different parts of the world and Tutored GETTING STARTED – $75* enthusiasts around the world are demonstrate how different food profiles FRIDAY, OCTOBER 16 turning to these wines for value, variety match this neutral spirit. Vodka and 6:30 – 8:00 PM and quality. chocolate? You decide! From the Highlands to the Lowlands, from Islay to Campbeltown, each area produces GIFTS OF ONTARIO… VQA HOW TO TASTE – $25 a distinctive and unique spirit. Discover SUPERSTARS – $35 TUESDAY, OCTOBER 13 your favourite as we venture on a tasting TUESDAY, SEPTEMBER 29 7:00 – 8:00 PM Tastings tour of Scotland’s “water of life.” Sign 7:00 – 8:00 PM It’s time to demystify this most natural of Why not rely on a pro? up early as this very popular class sells VQA, Ontario’s wine system, all pleasures. Learn to taste like a professional out quickly. is a guarantee of quality from the as an expert Product Consultant leads Our Tutored Tastings let you do vineyard to the glass. This evening, an you through a fun and informative tasting just that as one of our expert Product CLASS 2: SINGLE AND expert Product Consultant will feature exercise. Your visual, olfactory and taste Consultants reveals a whole new LOVING IT! – $90* a tasting of some of our finest examples. senses all come into play as we discover approach to tasting in lively and FRIDAY, OCTOBER 23 Discover why these wines are winning the fundamentals of tasting and 6:30 – 8:00 PM awards around the world. evaluating wine. engaging seminars. In the intermediate class of this series, an expert Product Consultant presents WINE & CHEESE PLUS – $50 an exclusive tasting of single malts and TUESDAY, OCTOBER 27 reveals how each region affects and 6:30 – 8:00 PM contributes to malts’ characteristic colour, During this entertaining evening, we will bouquet, flavour and texture. be pairing fabulous wine with delicious cheese. From the lighter styles to the heavier, CLASS 3: PREMIUM robust styles of cheese, come and SINGLE MALTS – $125* experience the diversity of flavours that FRIDAY, OCTOBER 30 will tantalize your taste buds while you 6:30 – 8:00 PM discover the best wine and cheese matches. In the final class of this series, we celebrate Includes a food-matching segment. the spirit of Scotland by sampling some of its rarest and finest single malts. Experience the influence that each region’s rolling hills, Perfect heather, salty sea air and famous peat has on this unique libation. Don’t delay; this Pairings class sells out quickly. 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. 5 6 Featured products will be served with sample-sized portions of catered food matches. BAYVIEW VILLAGE MILLCROFT CENTRE PREMIUM PORTS… TASTE ONTARIO’S BOUNTIFUL FOOD + WINE = BALANCE – $45 MATCHING THAI & WINE – $40 SIMPLE LUXURY – $75 HARVEST – $30 Perfect Perfect TUESDAY, NOVEMBER 10 MONDAY, SEPTEMBER 14 Pairings Pairings 6:30 – 8:00 PM 6:30 – 8:00 PM MONDAY, OCTOBER 5 MONDAY, NOVEMBER 2 Come and experience one of the oldest Does the beautiful weather have you 6:30 – 8:00 PM 6:30 – 8:00 PM traditions in fortified wines. Ruby, Tawny thinking of late-summer picnics with Choose your dinner wines with The predominant flavours of Thai food are or Vintage, Port is made in many styles delicious fruit and cheeses, and are *confidence this holiday season! Expert *sweet, sour, hot and salty, which can and is versatile enough to suit any palate. looking for some nice light wines to pair Product Consultant Dimi Pettigrew make choosing the perfect wine to go with This evening an expert Product Consultant up with them? Tonight we’ll taste a reveals how to strike the perfect food and your pad thai a real challenge. Tonight will guide you through a tasting and allow variety of fruit and cheese and the wines wine balance. Explore classic pairings we’re going to explore some traditional you to pick a favourite. that pair beautifully. and learn why they work so well together. Thai dishes and an expert Product Dimi will also point out the pitfalls to Consultant will teach you exactly what to CHAMPAGNE DREAMS – $90 SPANISH TAPAS – $40 watch for when matching specific foods look for when matching a wine with them. Perfect Perfect with certain wines. Pairings Pairings VINTAGES HOLIDAY TUESDAY, NOVEMBER 17 MONDAY, SEPTEMBER 21 INTRODUCTION TO SNEAK PEEK – $30 6:30 – 8:00 PM 6:30 – 8:00 PM SINGLE MALT – $55 FRIDAY, NOVEMBER 13 Champagne is one of the world’s greatest Let’s pretend we’ve jetted off to beautiful, FRIDAY, OCTOBER 9 7:00 – 8:00 PM *and most misunderstood beverages. *warm and sunny Spain. This gorgeous 6:30 – 8:00 PM Join us for a fun night sampling some of Though long recognized as a celebratory country is home to some of the most Join us as we explore Scotland’s interpretation the newest wines released through drink, it is less recognized as a versatile iconic wine names and has the highest of whisky. From the Highlands to the Vintages this weekend. Taste some of the partner at the dinner table. Tonight you will amount of acreage under vine in the Lowlands and Islay to Campbeltown, each incredible wines being released for this not only learn how Champagne is made, wine-making world. Enjoy some of area produces a unique spirit with distinct holiday season while learning about the but also discover its different styles and the best Spanish wines, sipped on their characteristics. Discover your favourite as newest wine trends and what gems to food “matchability.” Treat yourself to a own and also deliciously paired with we venture on a taste tour of Scotland’s look forward to in future releases. holiday surprise. A great date night idea! traditional tapas. “water of life.” PORTS OF CALL – $40 WINE FOR THE HOLIDAY – $30 AMAZING AMARONE – $45 NEW WORLD VS. OLD WORLD: MONDAY, NOVEMBER 16 TUESDAY, NOVEMBER 24 Perfect HOW DIFFERENT ARE THEY? – $30 6:30 – 8:00 PM 7:00 – 8:00 PM Pairings MONDAY, OCTOBER 19 Port has been popular for centuries; its It’s that time of year when friends and FRIDAY, SEPTEMBER 25 7:00 – 8:00 PM rich flavours frequently enjoyed with families join in celebration. Let an expert 6:30 – 8:00 PM What’s the difference between an cheese, chocolate or cigars. Discover Product Consultant teach you everything Tonight, we are going to taste the Argentinean and the original this British-Portuguese specialty’s you need to know about matching wine to *undisputed king of Venetian wines, the incarnation from France? Or a long history, wide range of flavours and your holiday feast. From white to red to mighty Amarone. This dense rich Californian Zinfandel vs. Italian Primitivo? exceptionally delicious styles of Ruby, rosé, you’re sure to discover a wine to please wine can often intimidate people when it Find out as we present some delicious Tawny and Vintage Port before you pick your palate. comes to food pairing but we’re going examples of New World wines and compare a favourite. to explore the different flavours that are them to the Old World originals. We’ll Includes a food-matching segment. a natural match for this beloved wine. explore some of the most popular grape varieties and you’ll decide which you prefer.

7 8 SUMMERHILL WINE & CHEESE – $45 DISCOVER VQA WINE & PORTUGAL’S WINES & CUISINE – $40 JUST IN! THE 2010 BAROLOS – $50 JUST IN FROM CHILE – $30 AMERICAN WHISKEY – $50 WEDNESDAY, SEPTEMBER 2 ARTISANAL CHEESE – $45 THURSDAY, OCTOBER 8 WEDNESDAY, OCTOBER 21 WEDNESDAY, NOVEMBER 4 THURSDAY, NOVEMBER 19 6:30 – 8:00 PM THURSDAY, SEPTEMBER 24 6:30 –7:30 PM 6:30 – 8:00 PM 6:30 – 7:30 PM 6:30 – 8:00 PM Think outside the simple wine and cheese 6:30 – 8:00 PM It’s no secret that Portugal has gifted the This red produced in the northern Italian Wine enthusiasts around the world are Bourbon, Tennessee Sour Mash, classic box. Discover some inspired fine wine and Vintners’ Quality Alliance (VQA) is the world with wonderful fortified wines for region of Piedmonte is traditionally a wine turning to the wines of this continent for and new examples: breathe and taste the regional cheese matches, learn simple consumer’s guarantee of quality and origin many years, yet in recent years, Portugal’s with rich tannins. However, the wines value, variety and quality. Experience the very essence of Americana. Expert Product strategies for flawless pairings and explore for wine produced in Ontario. Join our table wines have reached new crescendos produced today are rounder and softer on unique taste of some Chilean wines from Consultant Brendan McKenna discusses cheeses you likely haven’t tried before. featured guest Afrim Pristine of the Cheese of quality, while being able to maintain a the palate yet still just as good for aging. our latest release, from Carmenères and the styles and differences between Kentucky Boutique and discover a range of VQA firm grip on vino value. Discover the latest Join us this evening as we sample some to Chardonnay and Bourbon and Tennessee Sour Mash. VINTAGES 101 – $30 wines matched with wonderful artisanal food-friendly offerings. Barolos from our latest release and . Register now, this class sells out quickly! THURSDAY, SEPTEMBER 10 cheeses. Sign up soon as this class Includes a food-matching segment. discuss what to sip and what to store. 6:30 – 7:30 PM sells out! TOUR OF TUSCANY – $50 PORT OF CALL – $50 An expert Product Consultant presents a SINGLE MALTS: CALIFORNIA’S NAPA REGION – $35 THURSDAY, NOVEMBER 5 WEDNESDAY, NOVEMBER 25 selection of varietals from Vintages. VINTAGES ON A BUDGET – $30 THE HIGHLANDS – $60 THURSDAY, OCTOBER 22 6:30 – 8:00 PM 6:30 – 8:00 PM Discover some of the wonderful wines that THURSDAY, OCTOBER 1 WEDNESDAY, OCTOBER 14 6:30 – 7:30 PM Tuscany is an ancient region that keeps Experience one of the oldest traditions could be your next favourites, whether 6:30 – 7:30 PM 6:30 – 8:00 PM Napa Valley is one of the top-rated reinventing itself. Tonight we taste a in fortified wines. Whether it’s Ruby, Tawny matching them to various courses at your Let an expert Product Consultant introduce The Highlands have long been considered wine regions in the world, producing many selection from our latest release of its or Vintage Port, an expert Product next dinner party or just sipping a glass. you to some of Vintages best-kept secrets. the land of Scotland’s malt whisky production grape varieties including Cabernet special vinous gems, such as Brunello Consultant will explain the differences Everyone has a budget, even in Vintages, and by far the majority of single malt Sauvignon, Zinfandel and Chardonnay. di Montalcino and Chianti, as we discover while you decide which is your favourite. 90+ POINTS (UNDER $30) – $30 and with Thanksgiving coming up, whiskies are distilled and bottled here. Napa, being a hot climate, produces what “traditional” and “innovation” mean Although great alone, some can be made THURSDAY, SEPTEMBER 17 experience some budget-friendly wines Discover a favourite as we taste a some lovely palatable food-friendly wines to the winemakers of this exciting wine even better when combined with food. 6:30 – 7:30 PM that will pleasantly surprise you! selection of fine examplesfrom this area. that are fruit-forward, jammy and region. This promises to be a memorable Either way, Port is the perfect pour to end What does it take to be ranked a 90+ wine? Do not delay – our Scotch classes sell flavourful. This evening we’ll sample a evening, don’t miss out! your evening. Join an expert Product Consultant as LATEST VINTAGES RELEASE out quickly. variety of Napa examples from our Includes a food-matching segment. we sample some great wines under $30. FROM BORDEAUX – $45 latest Vintages release. ENTHUSIASTS OF SINGLE Get out your markers and, through our WEDNESDAY, OCTOBER 7 NEW ZEALAND WINES & FOOD – $40 MALT & CHEESE – $75 PREMIUM SINGLE structured tasting, review wines that have 6:30 – 7:30 PM WEDNESDAY, OCTOBER 14 A TASTE OF SPAIN’S WINES & WEDNESDAY, NOVEMBER 18 MALT SCOTCH – $125 attained this stellar ranking. This in-demand A lot of good winemaking has produced 6:30 – 7:30 PM CHEESES – $50 6:30 – 8:00 PM THURSDAY, NOVEMBER 26 class sells out quickly. excellent wines throughout Bordeaux. The Savour some New Zealand wines and see WEDNESDAY, OCTOBER 28 Explore Scotland’s gift to the world of 6:30 – 8:00 PM largest percentage of wine produced in why their unique and distinct New 6:30 – 8:00 PM spirits. From the Lowlands to the Highlands, Here’s a unique opportunity to sample INTRODUCTION TO this vast region is red, such as Cabernet World flavours, from Sauvignon Blanc to For the gourmand: discover the diversity each area produces a distinctive and some of Scotland’s rarest and finest malts. SINGLE MALTS – $60 Sauvignon, and , , make them a delicious of Spanish wines, some of the best unique spirit. Discover your favourite as we Come experience the influence that THURSDAY, SEPTEMBER 17 followed by Sauvignon Blanc and Sauterne accompaniment to food. This is a must-do matches for Spanish cheeses. This evening’s venture on a tasting tour of Scotland’s each region’s rolling hills, heather, salty sea 6:30 – 8:00 PM whites. Don’t miss this opportunity event for those who love to entertain. featured guest, Afrim Pristine of the “water of life” with expert Product Consultant air and famous peat has on this unique A must-attend class for those wanting to to sample a selection of this legendary Includes a food-matching segment. Cheese Boutique, joins us in conjunction Geoff Kahnert. The malts will be matched libation. From fresh grassy aperitifs, to the enter the world of single malts. From region’s wines, crafted by some of the with an expert Product Consultant to with some distinct and delectable cheeses richly honeyed and to the pungent and the Highlands to the Lowlands and Islay to world’s finest producers. present an informative and inspiring evening. presented by the Cheese Boutique. smoky, Scotland’s whiskies offer something name a few, each area is distinctive Includes a food-matching segment. Includes a food-matching segment. for all occasions. A wonderful gift for the and unique. Discover your favourite as we scotch aficionados! sample Scotland’s pride. Sign up early as this very popular class sells out quickly.

9 10 BAYVIEW VILLAGE COYOTE GRILL – $60 ALL NEW MUSHROOM MENU ON THE CURRYTRAIL – PART I – $60 MONDAY, SEPTEMBER 14 WITH EMILY RICHARDS – $60 MONDAY, SEPTEMBER 28 6:00 – 8:00 PM THURSDAY, SEPTEMBER 24 6:00 – 8:00 PM Chef Jim Comishen takes you to New 6:00 – 8:00 PM Join culinary authors and food historians Mexico for a wonderful and traditional Chef and cookbook author Emily Richards Smita and Sanjeev Chandra in this southwestern meal. On the menu: selects a variety of mushrooms and two-part series, as they journey along the Spicy Santa Fe Corn and Chorizo Chowder uses them in different ways to prepare curry trail and sample its delights. Start finished with Heavy Cream and Chipotle; this all-new mouthwatering menu. On the the journey from the heart of the ancient Strip Steak and Cheese Enchilada topped menu: Mushroom and Shrimp Salad; trade, where merchants loaded up Cooking with Homemade Tomato and Lime Salsa Mushroom Pâté; Mushroom Tenderloin Cubes; their ships with precious cargo of cardamom and served with Mexican Rice and Beans; Mushroom Strudel; and Stuffed Mushrooms. and black pepper. On the menu: Malabar and Banana Bread Pudding topped with Mustard Shrimp; Mapillah Biryani (a famous Rum and Custard Sauce. BASIC KNIFE SKILLS – $145 Kerala dish of rice cooked with spicy FRIDAY, SEPTEMBER 25 chicken); Paneer Korma with Mixed Vegetables; PAELLA PARTY WITH PIMENTÓN – $70 6:00 – 8:30 PM Pachadi (yogurt with assorted fresh THURSDAY, SEPTEMBER 17 The chefs of Dining In Chez Vous will teach vegetables); and Cardamom 6:00 – 8:00 PM you safe and efficient techniques for Cake with coconut. Enjoy Sanjeev’s Classes Chef José Arato, owner of Pimentón, slicing, dicing, and chopping with a range stories of this ancient spice trade that Toronto, shares all there is to know about of recipes perfect for using your new forever changed the way we cook! Paella, Spain’s most popular dish. Learn skills. Plus, each registrant will also receive the proper cooking technique, the right a paring knife, chef’s knife and honing SIMPLE GOURMET FOR FRIENDS – $60 ingredients and great presentation steel (retail value: $165) courtesy of Wüsthof- THURSDAY, OCTOBER 1 ideas. On the menu: Catalan Eggplant and Trident. On the menu: Cold Spring Rolls 6:00 – 8:00 PM Pepper Salad; Chicken and Seafood with Mango; Thai Green Curry with Vegetables; Chef and cookbook author Daphna Paella; and Ice Cream Turrón made with and Asian Fruit Salad with Papaya Rabinovitch shares her most popular and Nougat Candy. Mint Sauce. delicious autumn dishes. On the menu: Hands-on class Kale Salad with Grilled Peaches, Feta and BEYOND KALE & QUINOA: 2015’S Walnuts; Quinoa Salad with Roasted Fall HOTTEST FOOD TRENDS – $60 Vegetables and Warm Halloumi; Food MONDAY, SEPTEMBER 21 Please note: Registrants will be asked to sign Truck Grilled Cheese Sandwiches (grilled 6:00 – 8:00 PM a safety waiver and wear close-toed shoes. cheese with prosciutto and guacamole; Learn the hottest food trends: Craft Beer, Ticket price covers attendance to the class only. grilled cheese with cheddar, apple and Fermented Foods, Heirloom Vegetables Registrant must attend the class to receive the pastrami); and Pear Frangipane Tart. knife set. See back page for our cancellation policy. and Retro Desserts. Daily Apple showcases these four hot food categories using the freshest produce of the fall harvest. On the menu: Caramelized Onion Soup with Oatmeal Stout, Olive and Cilantro Toasts and Melted Niagara Gold; Roasted Red Pepper and Kimchi Paella with Smoked Ontario Trout; Orecchiette with Roasted LCBO Cooking Classes let you get creative as Heirloom Carrots, Spiced Olives and Feta-stuffed Heirloom Tomatoes; and you learn how to prepare some of your favourite menu items. Allergy alert: If you are concerned Fresh Raspberry and Milk Chocolate S’mores. Classes include a small food sample of each prepared recipe about class content, discuss this with paired with a complementary wine, spirit or beer chosen by Customer Service prior to registration. 11 our expert Product Consultants. 12 BAYVIEW VILLAGE ADVANCED KNIFE SKILLS – $160 ONTARIO HARVEST CELEBRATION – $60 MATTHEW KENNEDY’S FRENCH FRIDAY, OCTOBER 2 THURSDAY, OCTOBER 15 BISTRO FAVOURITES – $70 6:00 – 8:30 PM 6:00 – 8:00 PM MONDAY, OCTOBER 26 Get your cooking skills in shape in this Culinary instructor MaryCatherine Anderson 6:00 – 8:00 PM interactive class with the chefs from Dining celebrates the flavours of Ontario and French-trained Chef Matthew Kennedy of In Chez Vous. You’ll learn the proper way shares some her cooking class favourites. Kennedy Catering, Toronto, creates to bone a chicken breast and fillet a fish. On the menu: Local Cheeses served with bistro favorites that you’ll want to make on Plus, each registrant will also receive a Ontario Basil Pesto Twists; Local Butternut your own. On the menu: Roasted boning knife, filleting knife and knife block Squash Gnocchi with Sage and Brown Bone Marrow with Parsley-Caper Sauce (retail value: over $200) courtesy of Butter Sauce; Seared Ontario Pork Loin with and Grilled Baguette; Pan-Fried Veal Wüsthof-Trident. On the menu: Fried Trout Fresh Herb and Dijon Crust served with Sweetbreads and Braised Pork Cheeks Po-Boys; Cobb Salad; and Salad of and Pancetta Brussels Sprouts; with Celeriac Purée; Fricassee of Fava Orange and Pink Grapefruit Segments with and Individual Apple Berry Crumbles. Beans and Shitake Mushrooms; and Apple Basil Chiffonade. Tarte Tatin. Hands-on class ON THE CURRY TRAIL – PART II – $60 MONDAY, OCTOBER 19 SUPERFOOD WITH 6:00 – 8:00 PM NETTIE CRONISH – $60 Please note: Registrants will be asked to sign Sail away to the Spice Islands with Smita THURSDAY, OCTOBER 29 a safety waiver and wear close-toed shoes. and Sanjeev Chandra! On the menu: 6:00 – 8:00 PM Ticket price covers attendance to the class only. Curried Chicken Samosas; Mussaman Spend the evening with vegetarian expert Registrant must attend the class to receive the Lamb Curry with Baby Potatoes served and cookbook author Chef Nettie knife set. See back page for our cancellation policy. with Nasi Goreng (Indonesian-style fried Cronish. Learn about the powerful nutritional rice); Spicy Hakka Eggplant; and Mango properties of super-food legumes, seeds AUTUMN SOUL FOOD – $60 Crème Caramel. Find out how the sea and nuts and how to cook with them. MONDAY, OCTOBER 5 routes of the spice trade influenced the On the menu: Layered Tortilla and Pinto 6:00 – 8:00 PM cuisine of these dishes. Bean Pie; Brown Rice Sushi Bowls Chef de Cuisine Sean Vodden from Trevor with Edamame; Quinoa Salad with Dried Kitchen and Bar, Toronto, whips up the AUTUMN BRAISING – $85 Cranberries, Aduki Beans and Toasted ultimate comfort food, guaranteed to keep THURSDAY, OCTOBER 22 Seeds; and Watermelon Salad with Chickpeas, you warm throughout the fall. On the 5:30 – 8:30 PM Feta and Mint. Plus, one lucky registrant menu: Whisky Maple Barbecue Sauce-glazed Catering Chef Marc Sultanti demonstrates will receive a copy of Nettie’s newest cookbook. Pork Loin Sliders with Hickory Sticks; the long and slow-braising technique Sautéed Cajun Shrimp with Smoked Cheddar that results in rich, saucy and tender fare. HANDS-ON CLASSIC APPETIZERS Grits; Buttermilk-fried Chicken with On the menu: Braised Brussels Sprouts WITH A MODERN TWIST – $75 Bacon, Cheddar Waffles and Spicy Gravy; with Double-Smoked Bacon; Braised Leeks MONDAY, NOVEMBER 2 and Mini Key Lime Pie Tarts with Fresh with Cardamom and Fennel; Red Wine- 6:00 – 8:30 PM Berries. Plus, one lucky registrant will braised Short Ribs with Truffled Whipped Chef Brenda Kwong Hing reveals how to receive a bottle of Canada Barbecue Mashed Potatoes; and Crème Brûlée make four classic fall-inspired party bites Sauce, a Spice-Rub Pack and a $50 gift Tart with Raspberry and Rum Coulis. with an updated twist. On the menu: Crab card to Trevor Kitchen and Bar. Full-meal class Cakes with Roasted Red Pepper Sabayon; Featured chef Beet-infused Deviled Eggs; Chicken and Sage Sausage Rolls; and Garlic and Leek Mini Stratas with Artichoke Purée. Allergy alert: If you are concerned about class content, discuss this with Hands-on class Customer Service prior to registration. 13 14 BAYVIEW VILLAGE MILLCROFT CENTRE MEDITERRANEAN PREMIUM KNIFE SKILLS – $260 HANDS-ON STREET FOOD TASTES OF AFRICA – $85 BEYOND GAZPACHO: FRESH FROM ONTARIO – $60 COMFORT MENU – $60 FRIDAY, NOVEMBER 13 AROUND THE PACIFIC RIM – $75 THURSDAY, NOVEMBER 26 SPANISH COLD SOUPS – $60 SATURDAY, SEPTEMBER 12 THURSDAY, NOVEMBER 5 6:00 – 8:30 PM THURSDAY, NOVEMBER 19 5:30 – 8:30 PM TUESDAY, SEPTEMBER 8 10:30 AM – 12:30 PM 6:00 – 8:00 PM Knowing how to use knives skillfully is 6:00 – 8:30 PM Chef Tony Andrady takes you on a culinary 7:00 – 9:00 PM Chef Scott Bailey of City Farm Catering Chef Chris Pires celebrates the fresh critical yet many cooks have never Roll up your sleeves with Chef Brenda tour of Africa creating regional specialties Spanish food culture abounds with an showcases fresh farm-to-table dining in flavours of the Mediterranean with these mastered proper technique. In this class, Kwong Hing as you prepare and from around the continent. On the menu: amazing repertoire of cold soups that this inspirational and fun class. On the seasonal entertaining dishes. On the the chefs of Dining In Chez Vous will savour this savoury street food menu West African Peanut Soup; Moroccan perfectly highlight all the produce available menu: Poached Fig and Blue Cheese Tart menu: Marinated French Goat’s Cheese teach you how to slice, dice and chop in the based on Chef’s favourite ingredients from Lamb Cigars with Cumin-Mint Yogurt; Spiced as summer comes to an end and fall with Toasted Walnuts and Crispy Prosciutto on Flat Bread; North African Harissa safest and most efficient manner with the Pacific Rim. On the menu: Vietnamese Kenyan Fillet of Beef on Irio (purée of starts. Chef Carla Castro of Oliver & Bonacini’s Verde; Pan-Roasted Steelhead Trout with Lamb Roast with Green Beans; and premium equipment. Plus, each registrant Mini Open-Faced Banh Mi (sandwich of potatoes, maize and peas); and Caramelized Jump, Toronto, brings her knowledge Fall Vegetable Stew and Herb Crème Chocolate Mousse. will also receive a Santoku knife, paring citrus-marinated chicken, garnished with Pineapple with Coconut Cream Brûlée. and passion for Spanish-inspired cuisine Fresh; and Pumpkin Apple Crumble with knife, peeling knife and wooden cutting board carrots, daikon and magic sauce); Full-meal class to the table. On the menu: Salmerejo, Torched Marshmallow and Vanilla ITALIAN ANTIPASTO BAR (retail value: over $400) courtesy of Martabak Telor (beef and green onion- Jamón, Boiled Egg (tomato and bread soup Ice Cream. MENU FOR FRIENDS – $60 Wüsthof-Trident’s Classic Series. On the stuffed Indonesian pancake); Silky STRESS-FREE with Spanish cured ham strips); Ajo MONDAY, NOVEMBER 9 menu: Tabouli Salad; Foccacia Bread; Singapore Wontons in Broth; Japanese HOLIDAY BRUNCH – $60 Blanco with Shrimp and Green Grapes (almond SPECIAL (ENTERTAINING) 6:00 – 8:00 PM and Kiwi Pomegranate Angel Pies. Yaki Imo (roasted caramelized sweet FRIDAY, NOVEMBER 27 and garlic soup, sautéed shrimp, oven- MOMENTS – $60 Chef Pino Di Cerbo, owner of Cucina Hands-on class potato); and Fresh Fried Veggie Spring 6:00 – 8:00 PM dried green grapes); and Melons Gazpacho TUESDAY, SEPTEMBER 15 Rustica, reveals the art of preparing a Rolls from Hong Kong. Chef and food writer Signe Langford has (watermelon gazpacho, compressed 7:00 – 9:00 PM rustic Italian antipasto spread. On the Hands-on class created a delicious brunch menu of melons and candied cherry tomatoes). By popular demand, Chef and culinary menu: Homemade Focaccia; Frutti di Mare Please note: Registrants will be asked to sign family-style self-serve dishes for easy instructor Robert McLaughlin of Stoney (seafood salad); Polenta Fries with a safety waiver and wear close-toed shoes. PAULA BAMBRICK’S HANDS-ON holiday entertaining. On the menu: LINGERING OVER SUMMER – $60 Creek’s Special Moments Catering returns Gorgonzola sauce; and Mini Arancini with Ticket price covers attendance to the class only. HOLIDAY TREATS (PART 1) – $75 Orange Nog (virgin or with a festive splash THURSDAY, SEPTEMBER 10 to the kitchen with a flavourful menu Cherry Tomato and Balsamic Sauce. Registrant must attend the class to receive the MONDAY, NOVEMBER 23 of vanilla vodka); Cranberry-Egg Nog 7:00 – 9:00 PM based on seasonality, creativity, and above knife set. See back page for our cancellation policy. 6:00 – 8:30 PM Bread Pudding with Maple-Fig Brandy Executive Chef Bart Nadherny of Burlington’s all, quality. On the menu: Cream of Wild CARMEN’S: ALL ABOUT STEAK – $85 Pastry Chef Paula Bambrick will help you Butter; Mini Breakfast Stromboli; Son of a Peach Pizzeria celebrates the Mushroom Soup; Mixed Greens with Field THURSDAY, NOVEMBER 12 JEFFREY MARSHALL’S HOLIDAY make an assortment of delectable and Lemon Curd with Meringue Brulée lingering bounty of summer with an early Berries and Grand Marnier Vinaigrette; 5:30 – 8:30 PM ENTERTAINING BUFFET – $60 holiday nibbles and appetizers that you can fall menu that will have you yearning Beef Tenderloin with Dauphine Potatoes Executive Chef Daniel Ansu from Carmen’s MONDAY, NOVEMBER 16 take home for family and friends. HANDS-ON HOLIDAY TREATS for more! On the menu: Local Chard and and Roasted Asparagus; and No-bake Steak House discusses different grades 6:00 – 8:00 PM On the menu: Pine Nut Cookies; Chocolate (PART 2) – $75 Heirloom Carrot Salad with Fried Chocolate Raspberry Cheesecake. and types of beef including Prime, Wagyu George Weston Limited Executive Chef Cherry Crackles; Salted Peanut Butter MONDAY, NOVEMBER 30 Goat’s Cheese Gnocchi and House Vinaigrette; and Kobi, different cuts such as striploin, Jeffrey Marshall shows you how to Shortbread; Raspberry Lemon Crumble 6:00 – 8:30 PM Potato-Brussels Sprout Pizza with SOUTHERN ITALY – $60 tenderloin and ribeye, how to clean it, and entertain with ease by building a buffet. On Cookies; Butterscotch Oatmeal Shortbread Pastry Chef Paula Bambrick will help you Apple Wood-smoked Bacon, Virgin Mozzarella THURSDAY, SEPTEMBER 17 what to do with trimmings. On the menu: the menu: Composed Layered Salad of Bars; The Very Best Chocolate Shortbread; make an assortment of delectable and Parmigiano Bechamel; and 7:00 – 9:00 PM Heirloom Tomato and Rocket Arugula with Arugula, Sliced Pears, Candied Pecans and Lemon-Lime Curd; Chocolate Almond holiday treats that you can bring home Apple Fritters with Vanilla Bean Glaze. Chef, cookbook author and recipe Basil Pesto, Balsamic Reduction and Crumbled Chèvre Cheese; One-Pot Coq au Toffee; Crocked Cheese; Wild Mushroom after the class. On the menu: developer Emily Richards demonstrates Aged Parmesan; Grilled USDA Prime Striploin Vin with Carrots, Potatoes, Mushrooms and Tapenade; Marinated Goat’s Cheese; Butterscotch Nut Bars; Rosemary Tuscan recipes from her newly released family- with Pan-roasted Lardon Fingerling Crisp Smoky Bacon; and Chocolate and Roasted Pineapple Compote. Bars; Vanilla Bean Shortbread Bars; friendly recipe book, Per La Famiglia, Potatoes, Garlic Sautéed Vegetables and Gianduja Loaf with Nutella Whipped Cream Hands-on class Bonnie’s World-Famous Chocolate Chunk and is cooking up southern Italian in a big Caramelized Vidalia Onions with Red and Toasted Hazelnuts. Shortbread; Double Maple Walnut way! On the menu: Antipasti Platter Wine Jus; and Warm Cognac Berry Compote Cookies; Gingerbread Chocolate Chip with Pickled Vegetables; Ricotta Ball Soup; with Lemon Crème Fraîche and Cookies; Coffee Hazelnut Toffee; Lasagna; and Cookies. Orange Crumble. White and Dark Chocolate Bark; Spiced Full-meal class Chocolate Truffles; Hot Fudge Allergy alert: If you are concerned Sauce; Butterscotch Sauce; and Dried about class content, discuss this with Cherry Compôte. Customer Service prior to registration. Hands-on class 15 16 MILLCROFT CENTRE TASTESAROMATIC OF AFRICA FALL – $85 COOK LIKE A CHEF – $60 DELIGHT YOUR PALATE – $85 STYLISH MEXICAN CUISINE – $60 INDIAN PARTY FOODS – $60 BASIC KNIFE SKILLS – $145 THURSDAY,INDIAN CUISINE NOVEMBER – $60 26 SATURDAY, SEPTEMBER 26 THURSDAY, OCTOBER 1 THURSDAY, OCTOBER 8 THURSDAY, OCTOBER 15 TUESDAY, OCTOBER 20 5:30SATURDAY, – 8:30 PM SEPTEMBER 19 10:30 AM – 12:30 PM 6:00 – 9:00 PM 7:00 – 9:00 PM 7:00 – 9:00 PM 6:30 – 9:00 PM Chef10:30 Tony AM Andrady – 12:30 takes PM you on a culinary How do chefs make the dishes they prepare Executive Chef Ray Taylor of 21 Club at Chef and former restaurateur Patricia Chef and culinary instructor Geeta Maini Chef Jessica Tennier will teach you safe tourChef of AfricaJasjit Kaur creating of Rogers regional Tadka Kitchen appear to be so “effortless” and easy? Fallsview Casino Resort highlights the Ceciarelli demonstrates modern sparks your desire for delicious, and efficient techniques for slicing, dicing specialtiesPunjabi demonstrates from around a the traditional continent. Indian On Chef Andy McKinney of Whisk Management flavours of the season with delicious and and authentic Mexican dishes for your creative vegetarian and non-vegetarian and chopping with a range of recipes thefall menu: meal Westfor your African enjoyment. Peanut On Soup; the menu: provides the tips and know-how you need exquisite dishes. On the menu: Butternut enjoyment. On the menu: Guacamole Indian finger foods: perfect for your perfect for using your new skills. Plus, each MoroccanLamb Kebab Lamb on Cigars a bed withof Yogurt Cumin-Mint with to put this great menu on your own dining Squash Consommé with Chestnuts and and Pico de Gallo; Poblano Cream Soup; next get- together. On the menu: a variety registrant will also receive a complimentary Yogurt; Spiced and a hintKenyan of Mint; Fillet Butternut of Beef on Squash Irio table. On the menu: Lobster Wontons in Brussels Sprouts; Beet Garden Salad with Tenderloin with Huitlacoche Sauce (a of foods showcasing Indian herbs and paring knife, chef’s knife and honing steel (puréeMasala of potatoes,Curry served maize with and Buttery peas); Naan; and Fennel and Tomato Broth; Salmon Wellington Goat’s Cheese Mousse and Balsamic mushroom delicacy in Mexico used to flavour spices including Tikkas, Kebabs, Chaat and (retail value: $165) courtesy of Wüsthof- Caramelizedand Carrot Pineapple Halwa loaded with Coconutwith Nuts and with Citrus Beurre Blanc served with Fluid Gel; Granola-crusted Lamb Rack foods) served with White Rice and Salad; Individual Rice Bowls. Trident’s Gourmet Series. On the menu: Winter CreamSweet Brûlée. Indian Red Carrots. Basmati Pilaf and Herbed Julienne Vegetables; served with Coffee Sauce and “Creamsicle” and Flan. Salad with Blue Cheese, Apple and Full-meal class and Chocolate-laced Berry Tart. Potatoes; and Coconut Crème Caramel HOMEMADE SOUPS & Roasted Walnuts; Vegetable Stir-Fry on a CELEBRATION OF AUTUMN – $85 with Spiced Pumpkin. CUCCI CLASSICS – $60 SPECIAL SANDWICHES – $60 bed of Saffron-scented Basmati Rice; STRESS-FREETUESDAY, SEPTEMBER 22 FALL FOR LOCAL – $60 Full-meal class TUESDAY, OCTOBER 13 SATURDAY, OCTOBER 17 and Pear Cobbler with Fresh Whipped HOLIDAY6:00 – 9:00 BRUNCH PM – $60 MONDAY, SEPTEMBER 28 7:00 – 9:00 PM 10:30 AM – 12:30 PM Mascarpone Cream. FRIDAY,Executive NOVEMBER Chef, culinary 27 instructor and 7:00 – 9:00 PM AN ENCHANTING VISIT Executive Chef Gordon Goss of Oakville’s Chef and culinary instructor Donna Miller Hands-on class 6:00cookbook – 8:00 author PM Domenico Casagrande Chef Carl Dahl of Taste Marketeria, Bronte, TO A FRENCH BISTRO – $60 Cucci Restaurant demonstrates elegant, knows that sometimes the tastes of ChefBei, and a.k.a. food Mimmo writer of Signe Koolini’s Langford Catering, has has an enduring passion for preparing SATURDAY, OCTOBER 3 flavourful yet easy-to-prepare dishes to easy-to-prepare, homemade soups and createdWindsor, a delicious shares a brunch collection menu of seasonalof wonderful foods with the freshest and best 10:30 AM – 12:30 PM please your guests. On the menu: Wild sandwiches just can’t be dismissed. Please note: Registrants will be asked to sign family-styleentertaining self-serve recipes. dishes On the for menu: easy possible ingredients he can find. On the Executive Corporate Chef William Mushrooms on Toast; Butternut Squash On the menu: Minestrone Soup; Pumpkin a safety waiver and wear close-toed shoes. holidaySmoked entertaining. Salmon Carpaccio On the menu: with CaviarOrange menu: Local Mushrooms on Toast with Truffle Wallace presents an array of impressive, Risotto with Sage and Brown Butter; Coconut Soup; Mini Sandwiches: Ticket price covers attendance to the class only. Nogand (virgin Potato; or withPumpkin a festive Gnocchi splash with of Cream and Frisée; Artichoke and Spinach- delicious French Bistro-inspired foods Braised Short Ribs served with Harvest Grilled Eggplant and Brie; Festive Turkey; Registrant must attend the class to receive the knife set. See back page for our cancellation policy. vanillaWalnut vodka); Sauce; Cranberry-Egg Sage-stuffed Nog Cornish Bread Hen stuffed Ontario Lamb Medallions with Sweet sure to please family and friends. On the Mash and Seasonal Vegetables; and and Steak; and a classic apple dessert. Puddingwith Roasted with Maple-Fig Butternut Brandy Squash Butter; and Corn and Roasted Beet Risotto; and menu: Pistou Soup; Croque Monsieur; Apple Pie with Sharp Aged Cheddar Cheese. MiniRed Breakfast Delicious Stromboli; Apple; and and Caramelized Lemon Curd Lemon Curd Tartlet with Blueberry Compote. and Tarte Tatin. AUTUMN SOUL FOOD – $60 withPears Meringue with Goat’s Brulée Cheese Mousse. ITALIAN BRUNCH – $60 THURSDAY, OCTOBER 22 Full-meal class JOURNEY THROUGH TUSCANY – $60 GIVE THANKS – $60 WEDNESDAY, OCTOBER 14 7:00 – 9:00 PM HANDS-ON HOLIDAY TUESDAY, SEPTEMBER 29 TUESDAY, OCTOBER 6 12:30 – 2:30 PM Chef de Cuisine Sean Vodden from Trevor TREATSTURKEY (PART TALK 2) – –$60 $75 7:00 – 9:00 PM 7:00 – 9:00 PM By popular demand, chef, cookbook author Kitchen and Bar, Toronto, whips up the MONDAY,THURSDAY, NOVEMBER SEPTEMBER 30 24 TV personality and gastrotainer Christian Chef/owner Julia Hanna of Oakville’s Julia’s and recipe developer Emily Richards ultimate comfort food, especially warming 6:007:00 – –8:30 9:00 PM PM Pritchard of ChrisCooking.com takes Ristorante, Ritorno, and healthyfam.ca presents an afternoon of wonderful food, throughout the fall. On the menu: Whisky PastryChef Chefand culinary Paula Bambrick instructor will Jessica help Tennieryou you on a culinary journey through Tuscany. presents a menu which reflects her lifelong all featured in her newly released Maple Barbecue Sauce-glazed Pork Loin makediscusses an assortment the “how of and delectable why” of stress-free On the menu: various Crostini featuring philosophy that, “Family is whoever sits cookbook, Per La Famiglia. On the menu: Sliders with Hickory Sticks; Sautéed holidayturkey treats preparation that you from can thawing bring home and brining Beans, Lardo, Garlic and Tuscan Olive Oil; around the dinner table.” On the menu: Italian Eggplant Meatballs; Rapini Cajun Shrimp with Smoked Cheddar Grits; afterto gravy, the class. stuffing On andthe menu:accompaniments. Butterscotch On Insalata of Farro; Zuppa Pappa al Bruschetta Three Ways: Parma Ham Frittata; Veal Cutlets in Sauce with Pasta; Buttermilk-fried Chicken with Bacon, Nutthe Bars; menu: Rosemary Pistachio-crusted Tuscan Bars; Goat’s Vanilla Cheese Pomodoro (tomato and bread soup); Lamb and Caramelized Figs; Gorgonzola, Pine and Zia Peppina’s Tiramisu. Cheddar Waffles and Spicy Gravy; and Mini BeanSalad Shortbread with White Bars; Balsamic Bonnie’s Vinaigrette, World- Ragu over Creamy Polenta; and Pears nuts and ; and Cherry Tomatoes Key Lime Tarts with Fresh Berries. Plus, FamousApricots Chocolate and Dried Chunk Cranberries; Shortbread; Stuffed braised in Vino Bianco and Cinnamon. and Mozzarella; Chicken Paillards with one lucky registrant will receive a bottle of DoubleTurkey Maple Breast Walnut with Cranberry Cookies; Walnut Avocado and Pomegranate Salsa; and Canada Barbecue Sauce, a Spice-Rub GingerbreadStuffing served Chocolate with Citrus-roasted Chip Cookies; Fingerling Toasted Pear Crumble. Pack and a $50 gift card to Trevor Kitchen CoffeePotatoes Hazelnut and Vanilla-scented Toffee; White and Carrots; Dark and Bar. Chocolateand Sugared Bark; Phyllo Spiced Cups Chocolate Stuffed Truffles; with Allergy alert: If you are concerned Featured chef HotOrange-scented Fudge Sauce; Butterscotch Custard and toppedSauce; and about class content, discuss this with with Black Cherry Compote. Dried Cherry Compôte. Customer Service prior to registration. Hands-on class 17 18 MILLCROFT CENTRE Spotlight Chef JUST SAY “ITALIAN AN INTRODUCTION TO SPOTLIGHT ON LUXURY – $60 Sean Vodden CHEESE PLEASE” – $60 MOLECULAR GASTRONOMY – $85 SATURDAY, OCTOBER 31 SATURDAY, OCTOBER 24 TUESDAY, OCTOBER 27 10:30 AM – 12:30 PM Sean Vodden 10:30 AM – 12:30 PM 6:00 – 9:00 PM Freelance Chef Jim Comishen takes you Chef, cookbook author and recipe Executive Chef Mitch Lamb of Burlington’s into the kitchen of a luxury cruise liner for a Sean Vodden walked into his first professional kitchen, Hotel Novotel, at the age of 15, developer Sabrina Falone presents Stone House Restaurant and Vineland’s unique twist on festive dining. On the as a high school co-op student. It was there that he truly opened his eyes to the culinary f.y.i. exquisite dishes featuring a variety of Lake House Restaurant examines Sous- menu: Velvety Thai Red Curried Chicken world. From busy services to buffets he was able to see how a professional kitchen ran. delicious Italian cheeses. On the menu: vide Cooking, Gels, Foams, Powders and Bisque finished with Coconut Milk; Tropical He was fortunate to do another cooking co-op at age 17; this time he was placed at North 44, What is your favourite guilty pleasure? Pancetta Crisps with Ricotta, Figs and much more in this unique comprehensive Parrot Cay Spinach Salad with warm Toronto. This experience cemented his thoughts of becoming a chef. I truly love a rich and creamy mac and Honey; Five-Cheese Creamy Gnocchi with introduction to molecular gastronomy. On Bacon Dressing and Wild Mushrooms; and cheese. It is simple, delicious comfort food. In 2001 he entered George Brown College’s Culinary Management program. After completing Herbed Crumbs and Roasted Tomato the menu: 65° Egg with Bacon Jam and classic Steak Diane flambéed with Brandy the program in 2003 he stepped into the culinary scene of Toronto full time and hasn’t looked Relish; and Chocolate Hazelnut Mille Truffled Yukon Potato Foam; Oysters with and served over Old Cheddar-mashed What would people be surprised to find in back. Presently, Sean is Chef de Cuisine at Trevor Kitchen and Bar, where he’s introduced new your kitchen? Feuille with Mascarpone and Macerated Cucumber Caviar; Sous-Vide Striploin Potatoes. . served with Red Wine Gel and Truffled and exciting dishes such as a Braised Bacon , Peameal Pork Loin Chops and Duck A box of Kraft Dinner. Parmesan Air; and a Molecular “Twist” on SAVVY ENTERTAINING – $60 Confit Carbonara, all the while keeping ingredients seasonal and local. What is the most unusual thing that DUELING CHEFS: “LOADED PB&J: Peanut Butter Powder, TUESDAY, NOVEMBER 3 Sean has a passion for the barbecue and acts as Barbecue Chef for Team Canada Barbecue. you’ve ever eaten? WITH BACON” – $85 Jam Ravioli and White Bread Mousse. 7:00 – 9:00 PM He brings his expertise to the team and drives the fine dining experience in both the competition MONDAY, OCTOBER 26 Full-meal class Executive Chef Mathew Sutherland of Chicken feet. There isn’t much meat and restaurant. on them so enjoying them deep-fried 6:00 – 9:00 PM Georgetown’s Latitude Food & Drink and with a simple soya glaze makes them Chef/owner Paul Mattina and Sous Chef A FEAST FROM THE Workshop by Latitude highlights the fine a perfect appetizer. Garrett Kent, of Georgetown’s Mattina’s MIDDLE EAST – $60 art of dining with flair as he demonstrates Cucina, take the taste of bacon to the THURSDAY, OCTOBER 29 guest-pleasing dishes. On the menu: What kitchen tool couldn’t you live extreme as they embark on a light-hearted 7:00 – 9:00 PM Sunchoke Soup with Prosciutto, Truffle Oil without? culinary competition featuring recipes for Chef Erica Guidi presents authentic and Sunchoke Chips; Port-soaked Smoked A good kitchen tablespoon. It’s great bacon dishes. On the menu: Appetizers: Lebanese recipes that stand the test of Breast of Duck served with Potato, Rapini for saucing plates, flipping meats, and Bacon, Chicken and Beer Cheese Soup vs. time. On the menu: Falafel Plate with rich and Duck Confit Hash; and Almond and basting and tasting. Bacon-wrapped Scallops; Entrees: Tahini Sauce, Hummus and Baba Ghanouj; Fennel Cake with Whipped Cream and What type of food has had the most Pancetta, Chorizo and Seafood Paella vs. Stuffed Grape Leaves, Beef Kofta, Parsley Warm Brandy Pear Compote. influence on your cooking? Bacon-wrapped Pork Tenderloin with and Bulgur Wheat Tabbouleh Salad served The food of the Southern USA. My wife’s Pancetta and Cheddar Scalloped Potatoes; with Roasted Cauliflower and Pita; and BEEF & BEER FROM THE family is from there, and they have truly Desserts: Bacon Toffee vs. Chocolate- Ossmaliyeh bel Ashta (shredded phyllo TWISTED LEMON – $85 opened my eyes to real southern cooking. dipped Candied Bacon. nests with honeyed cream). THURSDAY, NOVEMBER 5 Full-meal class 6:00 – 9:00 PM Executive Chef/owner Dan Megna of Cayuga’s Twisted Lemon Restaurant meet him... reveals how to select the best beef for your recipes, how to clean beef tenderloin and LCBO SUMMERHILL beef striploin, how to grill it to perfection and, most of all, how to make some SEPTEMBER 29 fabulous dishes. On the menu: Salad with Beef Tenderloin and Beer Dressing; LCBO BAYVIEW VILLAGE Roasted Beef Curry Soup; Marinated Beef OCTOBER 5 Striploin served with Chimichurri and Beef Allergy alert: If you are concerned Jus; and a surprise decadent dessert. about class content, discuss this with LCBO MILLCROFT CENTRE Customer Service prior to registration. Full-meal class OTOBER 22 19 19 20 MILLCROFT CENTRE SUMMERHILL TASTESOVER-THE-TOP OF AFRICA FESTIVE – $85 BRUNCH – $60 WHEN FRIENDS COME TO VISIT – $85 HOLIDAY APPETIZERS – $70 HORS D’OEUVRES STATIONS BEYOND KALE & QUINOA: 2015’s AUTUMN SOUL FOOD – $85 THURSDAY,SATURDAY, NOVEMBER NOVEMBER 26 7 THURSDAY, NOVEMBER 12 TUESDAY, NOVEMBER 17 COCKTAIL PARTY – $60 HOTTEST FOOD TRENDS – $60 TUESDAY, SEPTEMBER 29 5:3010:30 – 8:30 AM PM– 12:30 PM 6:00 – 9:00 PM 7:00 – 9:00 PM SATURDAY, NOVEMBER 21 TUESDAY, SEPTEMBER 15 6:00 – 9:00 PM ChefExecutive Tony Andrady Chef Chris takes Smythe you on of a Niagara-culinary Executive Chef Tony Andrady shares some Chef Carla Castro of Culinary Manager for 10:30 AM – 12:30 PM 6:00 – 8:00 PM Chef de Cuisine Sean Vodden from Trevor touron–the-Lake’s of Africa creating Prince regional of Wales Hotel of his favourite recipes that are satisfying, Chef’s Plate, Toronto, knows that Are you tired of attending cocktail parties Learn the hottest food trends: Craft Beer, Kitchen and Bar, Toronto, whips up the specialtiesknows that from brunch around entertaining the continent. is best On if guaranteed to have great guest appeal December is soon approaching and with it, and leave feeling as though you’ve not Fermented Foods, Heirloom Vegetables ultimate comfort food guaranteed to keep theit’s menu: relaxing, West make-ahead African Peanut and Soup;delicious. and, most of all, fun to serve casually or end of the year parties. Learn how to had enough to eat? Chef Elizabeth Peck of and Retro Desserts. Daily Apple showcases you warm throughout the fall. On the MoroccanOn the menu: Lamb Baked Cigars Welsh with Cumin-Mint Rarebit with upscale. On the menu: Butternut Squash prepare make-ahead hot and cold canapés Peckish? Catering teaches the tips and these four hot food categories using the menu: Whisky Maple Barbecue Sauce- Yogurt;Local SpicedLager; RoastKenyan Butternut Fillet of BeefSquash on Irio and Double-Smoked Bacon Brie Crumble; with a hassle-free approach in mind (all techniques to making fun and filling bites. freshest produce of the fall harvest. On the glazed Pork Loin Sliders with Hickory (puréeand Pine of potatoes, Nut Salad maize served and with peas); Crumbled and Roasted Purple Yam and Avocado Salad; recipes are gluten free). On the menu: Carrot On the menu: Create Your Own Salad menu: Caramelized Onion Soup with Sticks; Sautéed Cajun Shrimp with Smoked CaramelizedGuernsey Girl Pineapple Cheese, with Spinach Coconut Leaves Braised Certified Angus Beef Chunk Pot Flan with Dill Cashew Cream and Tobiko; Station with Assorted Lettuces, Fresh Oatmeal Stout, Olive and Cilantro Toasts Cheddar Grits; Buttermilk-fried Chicken Creamand Maple Brûlée. Vinegar; Pan-Roasted Savoury Roast with Caramelized Cipollini Onions Open-Faced Sushi with Salmon and Roasted Vegetables, Nuts, Seeds, Fruit and a and Melted Niagara Gold; Roasted Red with Bacon, Cheddar Waffles and Spicy Full-mealRock Hens class with Herbes de , and Root Vegetables in Port Wine Sauce Nori; Goat’s Cheese Truffles with Butternut variety of Fresh-Made Dressings; Creamy Pepper and Kimchi Paella with Smoked Gravy; and Mini Key Lime Pie Tarts with Stewed White Beans and Apricots; and served with Celeriac Purée on Candied Squash and Corn Nuts; Celeriac and Green Smashed Potato Bar with Beef Bourguignon, Ontario Trout; Orecchiette with Roasted Fresh Berries. Plus, one lucky registrant STRESS-FREEChestnut and Black Currant Bread Sweet Potatoes; and Pumpkin Apple Shooters with Crispy Kale; Roast Truffle Butter, Chives, Cheese, Gravy, Peppercorn Heirloom Carrots, Spiced Olives and will receive a bottle of Canada Barbecue HOLIDAYPudding BRUNCHwith Toffee – Anglaise. $60 Cheesecake. Beef with Enoki and Teriyaki Sauce; Jerk Bacon, Balsamic Glazed Greens, Sour Feta-stuffed Heirloom Tomatoes; and Sauce, a Spice-Rub Pack and a $50 gift FRIDAY, NOVEMBER 27 Full-meal class Chicken with Red Pepper Jam and Cream and Caviar, all served in large martini Fresh Raspberry and Milk Chocolate S’mores. card to Trevor Kitchen and Bar. 6:00AH –SHUCKS! 8:00 PM – $70 Plantain Chip; Portobello Slider with Mint glasses so your guests can build their Featured chef/Full-meal class ChefMONDAY, and food NOVEMBER writer Signe Langford 9 has SUMPTUOUS FLAVOURS – $60 Raita and Pickled Red Onion; Piña own delicious dishes. MATTHEW KENNEDY’S FRENCH created7:00 – a 9:00delicious PM brunch menu of SATURDAY, NOVEMBER 14 Colada Bites; White Chocolate Mousse BISTRO FAVOURITES – $70 TERRONI: RUSTIC ITALIAN family-styleMeet Patrick self-serve McMurray, dishes a.k.a. forShucker easy Paddy, 10:30 AM – 12:30 PM with Berry Coulis and Black Oilve Jam; CHOCOLATE, CHOCOLATE, TUESDAY, SEPTEMBER 22 FEAST (PART 1) – $70 holidayfor a memorable entertaining. eye On (and the menu:oyster!) Orange opening Chef, cookbook author and recipe and Corn Square with Cranberry Compote CHOCOLATE – $85 6:00 – 8:00 PM TUESDAY, OCTOBER 6 Nogexperience. (virgin or withPatrick a festive will demystify splash of oyster developer Daphna Rabinovitch treats you and Cinnamon. TUESDAY, NOVEMBER 24 French-trained Chef Matthew Kennedy of 6:00 – 8:00 PM vanillaselection, vodka); oyster Cranberry-Egg shucking and Nog much Bread more. to a regal holiday menu incorporating 6:00 – 9:00 PM Kennedy Catering, Toronto, creates bistro Feast on the fragrant and rustic flavours PuddingOn the withmenu: Maple-Fig East/West Brandy Oyster Butter; tasting; impressive ingredients and methods. On NIAGARA PARTY TIME! – $60 Executive Chef Mitch Lamb of Burlington’s favourites that you’ll want to make on your of Southern Italian food in this two-part MiniOyster Breakfast Chowder; Stromboli; and Grilled and and Lemon Fried Oysters.Curd the menu: Beef Tenderloin Medallions with THURSDAY, NOVEMBER 19 Stone House Restaurant and Vineland’s own. On the menu: Roasted Bone Marrow series with Terroni Executive Chef with Meringue Brulée Three-Mushroom Reduction; Roasted 7:00 – 9:00 PM Lake House Restaurant knows nothing with Parsley-Caper Sauce and Grilled Giovanna Alonzi. On the menu: Tortelloni di ENTERTAINING WITH PANACHE - $60 Brussels Sprouts with Balsamic Glaze and Chef and culinary instructor Therese De evokes thoughts of decadence and Baguette; Pan-Fried Veal Sweetbreads Ricotta e Spinaci (handmade tortelloni HANDS-ONTUESDAY, HOLIDAYNOVEMBER 10 Potato Galette; and a stunning surprise Grace embraces festive gatherings richness in foods like chocolate! On the and Braised Pork Cheeks with Celeriac with ricotta and spinach); Pesce Spada alla TREATS7:00 – 9:00 (PART PM 2) – $75 dessert. and provides the inspiration you need as menu: Chocolate and Cumin Hummus Purée, Fricassee of Fava Beans and Shitake Puttanesca (seared swordfish with onion, MONDAY,Chef Nina NOVEMBER Sharpe of St. Catharine’s30 she shares her no-fuss Niagara-inspired with Flatbreads; Macadamia-crusted Salmon Mushrooms; and Apple Tarte Tatin. capers, anchovy, cherry tomatoes and chili); 6:00Wellington – 8:30 PMCourt Restaurant conjures up recipes. On the menu: Lemon and Rosemary with White Chocolate and Coconut Cream Crema di Mascarpone, Krumiri e Uva Cotta Pastryculinary Chef magic Paula with Bambrick creative will dishes help you Double Chicken Stock with Local Poached and Charred Pineapple; Cocoa-crusted (mascarpone cream, grape reduction and makedesigned an assortment to please evenof delectable the most discerning Egg, Piacere Cheese and Crispy Leek; Niagara Chicken served with Black Bean and Corn krumiri cookies). holidaypalate. treats On the that menu: you can Amuse bring Bouche home of Fall Salad of Petite Root Vegetable, Salsa and Mole Sauce; and Triple afterRoasted the class. Pepper On theand menu: Prosciutto Butterscotch Roulade; Arugula, Apples, Candied Hazelnut, Honey Chocolate Pavlova. HANDS-ON CLASSIC APPETIZERS NutSun-Dried Bars; Rosemary Tomato TuscanFlatbread; Bars; Wild Vanilla and Vinaigrette; Slow-Braised Full-meal class WITH A MODERN TWIST – $75 BeanMushroom Shortbread and Bars;Guanciale Bonnie’s (cured World- pork French Cut Beef served with White Bean THURSDAY, OCTOBER 15 Famouscheek) Chocolate Risotto; and Chunk Pear Shortbread; Ravioli Dolci Mash, Brussels Sprouts and Double- 6:00 – 8:30 PM Doublewith Cinnamon Maple Walnut Honey Cookies; Syrup. Smoked Bacon; and Apple-spiced Caramel Chef Brenda Kwong Hing reveals how to Gingerbread Chocolate Chip Cookies; Cheesecake in a jar. make four classic fall-inspired party bites Coffee Hazelnut Toffee; White and Dark with an updated twist. On the menu: Crab Chocolate Bark; Spiced Chocolate Truffles; Cakes with Roasted Red Pepper Sabayon; Allergy alert: If you are concerned Hot Fudge Sauce; Butterscotch Sauce; and Beet-infused Deviled Eggs; Chicken and about class content, discuss this with Dried Cherry Compôte. Sage Sausage Rolls; and Garlic and Leek Customer Service prior to registration. Hands-on class Mini Stratas with Artichoke Purée. 21 Hands-on class 22 SUMMERHILL TASTESROASTS OF WITH AFRICA EMILY – $85 RICHARDS – $60 AROUND THE TABLE WITH PAULA BAMBRICK’S HANDS-ON THURSDAY,TUESDAY, NOVEMBEROCTOBER 20 26 GOOD FRIENDS – $70 HOLIDAY TREATS – $75 5:306:00 – 8:30– 8:00 PM PM TUESDAY, NOVEMBER 3 TUESDAY, NOVEMBER 17 ChefChef Tony and Andrady cookbook takes author you Emilyon a culinary Richards 6:00 – 8:00 PM 6:00 – 8:30 PM tourdemonstrates of Africa creating roasting regional techniques that Jane Rodmell, owner of Toronto’s All The Pastry Chef Paula Bambrick will help you specialtieswill produce from rich around and tenderthe continent. fare. On On the Best Fine Foods, and Executive Chef make an assortment of delectable holiday themenu: menu: Classic West AfricanPrime Rib Peanut Roast Soup; with a Nicole Rumball inspire you to gather good nibbles and appetizers that you can take MoroccanTwist; Hoisin-glazed Lamb Cigars withBeef Cumin-Mint with Stir-Fry friends around your table for this simple, home for family and friends. On the menu: Yogurt;Vegetables Spiced and Kenyan Panko-crusted Fillet of Beef Beef on Irio seasonal meal. On the menu: Mâche Salad Pine Nut Cookies; Chocolate Cherry (puréeRoulade; of potatoes, accompanying maize and side peas); dishes and and with Grilled Pears, Crumbled Stilton, Crackles; Salted Peanut Butter Shortbread; Caramelizeddessert are Pineappleincluded. Plus, with all Coconut participants Honeyed Walnuts and Balsamic Dressing; Raspberry Lemon Crumble Cookies; Creamwill receive Brûlée. a Canada Beef thermometer to Côte de Boeuf with Horseradish Aioli, Butterscotch Oatmeal Shortbread Bars; Full-mealget the perfectly class cooked roast. Wilted Super Greens and Roasted Potatoes; The Very Best Chocolate Shortbread; and a “Big Slice:” the season’s latest super Lemon-Lime Curd; Chocolate Almond Toffee; STRESS-FREETHE SOUTHERN COAST OF INDIA – $60 cake. Plus, one lucky registrant will win a Crocked Cheese; Wild Mushroom HOLIDAYTUESDAY, BRUNCH OCTOBER – $60 27 copy of All The Best Recipes by Jane Tapenade; Marinated Goat’s Cheese; and FRIDAY,6:00 – 8:00NOVEMBER PM 27 Rodmell. Another lucky registrant will Roasted Pineapple Compote. 6:00Join – culinary 8:00 PM authors and food historians receive a gift certificate for 10% off at Hands-on class ChefSmita and and food Sanjeev writer ChandraSigne Langford as they has All The Best Fine Foods. createdjourney a deliciousalong the brunchcurry trail menu and of sample its JEFFREY MARSHALL’S HOLIDAY family-styledelights. On self-serve the menu: dishes Malabar for easy Mustard THE ART OF OYSTERING WITH ENTERTAINING BUFFET – $60 holidayShrimp; entertaining. Mapillah Biryani On the (a menu: famous Orange Kerala SHUCKER PADDY – $70 TUESDAY, NOVEMBER 24 Nogdish (virgin of rice or cooked with a festive with spicy splash chicken); of TUESDAY, NOVEMBER 10 6:00 – 8:00 PM vanillaPaneer vodka); Korma Cranberry-Egg with Mixed Vegetables; Nog Bread and 6:00 – 8:00 PM George Weston Limited Executive Chef PuddingPachadi with (yogurt Maple-Fig with assorted Brandy Butter;fresh Toronto restaurateur Patrick McMurray eats, Jeffrey Marshall reveals how to entertain Minivegetables) Breakfast andStromboli; Blueberry and CardamomLemon Curd lives and breathes oysters. Join him and with ease by building a buffet meal. withCake Meringue with coconut. Brulée Enjoy Sanjeev’s learn the five species of oysters, their life On the menu: Composed Layered Salad of stories of this ancient spice trade that cycle, how they grow, are harvested and Arugula, Sliced Pears, Candied Pecans HANDS-ONforever changed HOLIDAY the way we cook! sustained. On the menu: Pan-Fried Oysters; and Crumbled Chèvre Cheese; One-Pot TREATS (PART 2) – $75 Moran’s Garlic Oysters; Paddy’s Oyster Coq au Vin with Carrots, Potatoes, MONDAY,SULTAN’S NOVEMBER TENT: MOROCCAN 30 Chowdah; and Lobster Rolls. Mushrooms and Crisp Smoky Bacon; and 6:00DELIGHTS – 8:30 PM – $60 Chocolate Gianduja Loaf with Nutella PastryTHURSDAY, Chef Paula OCTOBER Bambrick 29 will help you TERRONI: RUSTIC ITALIAN Whipped Cream and Toasted Hazelnuts. make6:00 an – assortment 8:00 PM of delectable FEAST (PART 2) – $70 holidayChef andtreats owners that you Angela can bringand Lou home Panigas THURSDAY, NOVEMBER 12 afterfrom the The class. Sultan’s On theTent menu: prepare Butterscotch a fragrant, 6:00 – 8:00 PM Nutexotic Bars; Moroccan Rosemary meal. Tuscan On Bars;the menu: Vanilla Lamb Continue your feast of the fragrant and BeanTagine; Shortbread Beet Salad; Bars; Orange-Almond Bonnie’s World- Cake; rustic flavours of Southern Italian food with Famousand Moroccan Chocolate Spiced Chunk Coffee. Shortbread; Terroni Executive Chef Giovanna Alonzi. Double Maple Walnut Cookies; On the menu: Tagliolini e Fagioli (handmade Gingerbread Chocolate Chip Cookies; pasta, beans, prosciutto and pecorino); Coffee Hazelnut Toffee; White and Dark Salsiccia Ceccanese e Rapini (pork sausage Chocolate Bark; Spiced Chocolate Truffles; with chili, orange, fennel and rapini); and Allergy alert: If you are concerned Hot Fudge Sauce; Butterscotch Sauce; and Tarta Giffonese (hazelnut tart, hazelnut about class content, discuss this with Dried Cherry Compôte. orange frangipane and Nutella). Customer Service prior to registration. Hands-on class 23 24

CHEESE, CHOCOLATE & WINE – $45 BAYVIEW VILLAGE FRIDAY, OCTOBER 2 CHEESE, CHOCOLATE & WINE – $45 6:30 – 8:30 PM WEDNESDAY, SEPTEMBER 30 Cheese and chocolate are good friends. 6:30 – 8:30 PM Join us for this very popular class as we Cheese and chocolate are good friends. discover the pleasures of pairing cheese, Join us for this very popular class as we chocolate and wine. Debbie Levy, cheese Life discover the pleasures of pairing cheese, expert from Dairy Farmers of Canada, will chocolate and wine. Debbie Levy, cheese lead you through the cheese and chocolate expert from Dairy Farmers of Canada, will while an expert Product Consultant will lead you through the cheese and chocolate create the ultimate pairing. while an expert Product Consultant will Style create the ultimate pairing. UNA NOCHE EN ESPAÑA – $30 Don’t miss our fall line-up FRIDAY, OCTOBER 16 of special events that cover everything from 6:30 – 8:00 PM let’s keep crowd-pleasing wine and cheese to This evening the Torres wine ambassador will be visiting the kitchen. Join us as traditional tequila and locally crafted spirits. MILLCROFT CENTRE we explore 150 years of traditions, passed in touch! AN EVENING WITH down over three generations, and the If you wish to receive Taste & Experience, THE ODD COUPLE – $65 beautiful wines that are the result. FRIDAY, SEPTEMBER 11 The LCBO’s Guide to Hands-on Learning, 7:00 – 8:30 PM DÍA DE LOS MUERTOS! – $45 are moving, or wish to be removed Expert Product Consultant Juli Grabell and FRIDAY, OCTOBER 30 from our mailing list, please email us at Dundas’s Mickey McGuire’s Cheese 6:30 – 8:00 PM [email protected]. Shop are back together again. Join them The Tromba Ambassador and expert for an evening filled with fun, laughter, Product Consultant Melissa Wrigley will be If you have a comment, suggestion cheese and scotch. Don’t hesitate to register together tonight teaching you all about or concern, please contact helloLCBO because this popular class always sells the world of Tequila! They’ll teach you which at www.hellolcbo.com or call us toll-free out quickly! style works best in a cocktail and which is at 1-800-668-5226 or 416-365-5900 best savoured straight up or over ice. We’ll FALCONS, HAWKS & SHEEP… match all of it with some classic Mexican OH MY! – $30 dishes to complete the celebration. FRIDAY, SEPTEMBER 18 Includes a food-matching segment. Get AIR MILES® 7:00 – 8:30 PM Reward Miles We’re welcoming Louise Engle from HAND-CRAFTED HOLIDAY SPIRITS – $30 Featherstone Winery this evening. She’s FRIDAY, NOVEMBER 20 Get 1 Mile for every $30 going to share her passion for stainable 6:30 – 8:00 PM you spend at an farming and winemaking. Come and learn Tucked away in the middle of wine country LCBO store on a monthly why you can always see lambs roaming is a distillery creating unique and hand- cumulative basis.* through their vineyards and majestic feathered crafted spirits. Dillon’s will be here to discuss Plus get Bonus Miles on hawks and falcons protecting their vines. hand-crafting spirits in small batches specially selected products each month! We’ll sample a variety of their incredible with the highest quality ingredients and the wines and taste how their individuality impact they create. * Including all taxes. Reward miles are not applicable on container deposit fees, gift card purchases or on shines through. sales to licensees. ®TM Trademarks of AIR MILES International Trading B.V. 25 Used under licence by LoyaltyOne, Co. and the LCBO. 26 lcbo.com/learn for aclass. registering when us advise please accommodation, require you If disabilities. with people serving to committed is LCBO products. scented or other cologne perfume, wearing from refrain attendees We recommend tastings. alcohol beverage of all component important an is Aroma prepared. recipes of the portions full feature Classes Full-meal together. seated is group your ensure to early arrive you We suggest groups. accommodate to seats their orchange participants relinquish to class ask we norcan reserved, be cannot classes in Seats product. of each only sample one receive will quantities. Customers limited in offered are samples alcohol beverage guidelines, Commission Gaming and Alcohol with accordance In confirmation. for advance in store the Call recipes. advertised are as change, to subject are Events note: Please older. or age of 19 be years must Participants class(es). missed for transfers or refunds No begin. class(es) before days credit). a five to up offered or available is reimbursed transfer or fully and A refund notified be will participants case, which (in classes postpone or cancel to right the We reserve limited. are Spaces date. class the to prior person in received be must Payment location. desired the at Desk To avoid please register disappointment, early! To purchase your tickets, please call or visit the Customer Service HOW TO REGISTER TO HOW M5E 1L7 Toronto, ON Street Freeland 43 903 Dept. Events Special LCBO Tel. 416-222-7658 Tel. 1E6 M2K York, ON North Ave. 2901 Bayview TORONTO BAYVIEW VILLAGE LCBO Tel. 905-336-6200 6M6 L7L Burlington, ON Line Appleby 2000 BURLINGTON CENTRE MILLCROFT LCBO

Tel. 416-922-0403 3Y9 M4W Toronto, ON Square 10 Scrivener TORONTO SUMMERHILLL LCBO 7009755 Please recyclePlease this guide.

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