Vancouver, B.C. (January 9, 2018): The Victor has officially opened in the city's newest destination, Parq Vancouver. Inspired by the Pacific Northwest region, the restaurant's approachable menu effortlessly weaves together contemporary and classic seafood, steak and a sushi and raw bar, paired with a curated wine, craft beer and cocktail program. Managed and operated by Blau + Associates, The Victor offers an elevated dining experience on the sixth floor of the DOUGLAS, accessible through the lush outdoor park and showcasing stunning views of BC Place Stadium and Vancouver's skyline.

Based on Elizabeth Blau and Kim Canteenwalla's vision, the design concept and branding is executed by San Diego-based SixteenFifty Creative Intelligence, with inspiration drawn from the reign of Queen Victoria. Paying homage to the adage "To the victor belongs the spoils," the room immerses guests in a rich and intimate décor, incorporating earthy tones, commanding oak tables and banquets reminiscent of the green leather benches seen in London's chamber of the House of Commons. 

The private room adjoining the wine cellar is perfect for special events. In the Spring, those seeking full immersion in nature can lounge on the elegant patio leading out to the park, the resort's sixth-level elevated green space comprising 30,000 square feet of verdant greenery, ponds and walkways. 

The Victor celebrates quality dining as an everyday event, offering guests an array of steaks including wagyu, striploin and bone-in tomahawk, as well as a delectable selection of sides. Sushi fans can take a seat at the sushi and raw bar and sample classic selections made with a modern twist. The journey continues into dessert with decadent dishes such as crème brulée donuts, perfectly caramelized and topped with a cloud of maple cotton candy. All dishes are crafted by a powerhouse kitchen team led by Kim Canteenwalla. 

The wine list at The Victor is comprised of quality bottles sourced from around the globe, with a focus on BC, California and regions of France. This extensive selection is supplemented by one of Canada's largest wine Enomatics; a preservation system that allows for high-end wines to be served by the glass. Craft beer selections extend a special nod to local breweries with Steamworks, 33 Acres and Postmark Brewing on the menu. Cocktail aficionados will delight in adventurous drinks separated into the categories of 'Diplomacy' (light and delicate) and 'Campaign' (strong and battle-ready), including the signature Emperor's Sour and the Smoke and Oak house martini. 

"The Victor showcases the best elements of Vancouver and the Pacific Northwest while offering an accessible, playful and exploratory dining experience for every guest," says Grant Nelson, general manager. "Our goal is to ensure each diner receives a personalized experience tailored to their tastes, and departs with a feeling of genuine enjoyment of their experience and the space."

The Victor is open for dinner nightly from 5:00pm to 10:30pm (11:00pm on Friday and Saturday). Entrée prices range from $18 to $79. Parq Vancouver's eclectic assortment of restaurants and lounges also include BC Kitchen, Honey Salt, 1886MRKT East, D/6, Lotus Whiskey/Tea Lounge and Centre Bar which debuted during the resort's September 2017 opening.


 January 10, 2018 — Innis & Gunn today unveiled a brand new look for its core barrel-aged and craft brewed ranges. The launch of the new packaging – which provides a unifying look across the Scottish brewer’s line-up of beers – also coincides with a return for Innis & Gunn to using 100% barrels in what used to be known as the brewer’s “oak-aged” beers.

Until 2010, Innis & Gunn matured 100% of their brews in oak barrels, mostly first-fill bourbon barrels - which could each only be used once. In 2010, the popularity of Original eclipsed the availability of barrels and Innis & Gunn’s Founder and Master Brewer Dougal Gunn Sharp designed the ‘Oakerator’ tank - a new method that gave the same flavour results but didn’t rely 100% on filling barrels with beer. Between 2010 and 2017, their oak-aged beer was matured in the Oakerator over oak chips.

As of today, Innis & Gunn Original is once again 100% barrel-aged, using an innovative method developed by Innis & Gunn which enables the brewer to ‘put the barrel into the beer’.  

“At Innis & Gunn, we see it as our mission to continually push the boundaries of craft beer, to keep evolving and developing new ideas and techniques,” explained Gunn Sharp. “We’re now in the privileged position of being able to barrel-age using both traditional and modern techniques. As we head into 2018 – our 15th anniversary year – we’re going to be bringing some incredibly exciting beers to the market that truly showcase the incredible flavour possibilities of barrel-ageing beer.”

Through this new method, barrels (which could include bourbon, rum or Irish whiskey) are broken down and the staves then broken into pieces. The pieces are toasted to open up the wood, unlocking layers of incredible flavours and aromas. The barrel pieces are then placed into the ‘amplifier’ - an updated iteration of the ‘oakerator’ - and the beer is circulated through it to achieve the rich depth of flavour that the barrel brings to the beer. To-date, the brewing team has discovered five different ‘toast’ levels, each of which brings a unique flavour to the finished brew.

Innis & Gunn Original and the brand’s new rum barrel red beer, Blood Red Sky (coming to Canada in 2018) are both now brewed using the ‘barrel into beer’ method. Other limited-edition beers (which often require lengthy maturations, or have fruits or hops added to develop maximum flavour) will still be brewed using the traditional ‘beer into barrel’ technique, matured in Innis & Gunn’s bespoke, temperature controlled barrel store at their brewery in Perth, Scotland.

“Beer usually has 4 ingredients - malt, hops, yeast and water,” concludes Sharp. “For us, the barrel is the 5th ingredient. When used in the right way and when matched against the right beer style, barrel-ageing can create an explosion of flavours and aromas in the beer.”

All beers in the core Innis & Gunn line-up in Canada - including IPA, Session IPA and Innis & Gunn Lager - will transition to the new branding in the coming weeks.


ST. LOUIS--()--Emerson (NYSE: EMR) today announced it has completed the purchase of Cooper-Atkins, a leading manufacturer of temperature management and environmental measurement devices and wireless monitoring solutions for foodservice, healthcare and industrial markets.

Cooper-Atkins is a strong complement to Emerson’s global cold chain business, which includes the ProAct™ Services portfolio for supermarkets and the Cargo Solutions business that provides real-time perishable cargo tracking and monitoring services.


RauDZ Creative Concepts Ltd. (RCC), owned by the dynamic team of Audrey Surrao and Chef Rod Butters are adding to their restaurant portfolio with a modern diner they have named Sunny’s.  Sunny’s is located at 235 Bernard Avenue, around the corner from other RCC hotspots RauDZ Regional Table and micro bar & bites.

The name Sunny’s is a tribute to their shared photogenic golden retriever and a play on the sunshine of the Okanagan Valley and the restaurant’s prime Lake Okanagan location.
Like the pre-fab stainless steel dining cars of the original diners, Sunny’s floor plan is a long and narrow footprint.   Framed by a reclaimed brick wall, a soaring 20’ ceiling topped with wooden timbers, Tim Bullinger of Arca 3 Design Studio will satisfy our craving for diner nostalgia but give the small space a decidedly modern twist.  Guests can grab a spot at the 16-seat stainless steel eating counter where they can keep an eye on the traditional diner open kitchen.  With only 30 seats expanding to 44 when the patio weather arrives, breakfast and lunch will be exclusively on the menu until the long days of summer arrive and dinner service will be added. 

The culinary team led by award winning Chef Butters will offer fresh, innovative takes on diner fare.  You’ll need to brush up on your diner lingo as ‘Cluck and Grunt’ will get you your order of eggs and bacon and ‘Two Cows, make ‘em cry’ for your double stack burger with onions along with your order of Dog Soup aka water. Guests can also enjoy their Bloody Mary or Sunny’s own cocktail creation of ‘A Dingo Ate Me Bourbon’. 
“I’ve wanted to do a diner concept for many years and when this space on the revitalized Bernard Avenue so close to the lake became available it was perfect timing to expand our culinary creativity” states Chef Butters.
Renovation of the space is currently underway with an opening planned for Spring 2018.


Hamburg, 5 January 2018 – INTERNORGA, the leading trade show for the whole of the hospitality and food service market, will once more present a unique conference programme in 2018, with an impressive line-up of international speakers. Three major industry meetings feature leading academics, practitioners and consultants, giving exclusive insights into their fields and looking beyond the boundaries of their discipline – a must for decision makers from food service, catering and public institutions.

Successful growth in the out-of-home market with the International Foodservice Forum

The INTERNORGA event series opens on 8 March 2018 with Europe’s biggest conference for professional food service, the International Foodservice Forum. It slogan and theme is “Think Ahead – Get Ahead! Professional Foodservice 2018+: Consumer Trends. Market Potentials. Success Factors.” It will be held at the Mehr! Theater am Grossmarkt, with presentations by leading experts. One of these is Stavrola Ekoutsidou of Ikea Food Deutschland, who will show how the Swedish furniture giant has succeeded in implementing food as a customer pull factor, and a strategic element for success. She will also talk about the trend subject of sustainability, taking the example of the new global benchmark store in Düsseldorf-Kaarst. Mirko Silz, CEO of the fast growing food service chain L’Osteria, will talk about his company’s long-term successful expansion. He will likewise show how far corporate leadership and culture influence the growth of an industry front runner. Jan Knikker, a Dutch architect, is likewise an expert on change, and will give the trade audience global examples of how urban lifestyle creates a new relationship between shopping, eating and home furnishings and accessories. This event highlight will be presented by Boris Tomic, Editor-in-Chief of Foodservice, and by Axel Weber, Axel Weber & Partner, Bochum.

An attractive early-bird price is available until 17 February 2018 for the International Foodservice Forum.

Catering sector changing fast – the German Catering Congress

The German Catering Congress Current presents trends and specific ideas for action. On Monday 12 March 2018, industry representatives will address current changes on the principle that “The future builds on the past. Learning and action – success factors in practice.” The traditional lunch break between 12:00 and 14:00 is more and more outmoded. Catering companies have to adjust to flexible working styles nowadays, and need new ideas. Marcell Jansen addresses this subject, explaining his restaurant start-up concept, “Ben Green”.  He offers his customers at Köln/Bonn Airport the ideal “good food” concept to meet a wide range of interests, preferences and backgrounds; as a former member of Germany’s football team, he attaches great importance to balanced nutrients as a key quality factor. Horst M. Kafurke of innogy Gastronomie GmbH works with new solutions, and takes the example of corporate outlets to show how catering companies can respond to changes in eating and consumer behaviour as they move towards eating on the go. The audience will also be keen to hear Keynote Speaker Dr. med. Volker Busch, a psychiatry and psychotherapy specialist at Regensburg University, speaking on the rising demands of a new world of work and how catering companies can respond to that. The German Catering Congress gives industry representatives relevant information and up-to-the-minute ideas for a successful future.

Veggie food and school lunch

The Forum School Catering focuses on vegetarians in 2018, because this is still a neglected area at German schools. That is shown by the results of a recent study on school catering at full-time day schools in Berlin. Speakers include Petra Hottenroth, an expert on this subject – after graduating in nutrition science and working as a dietary assistant, she took on responsibility for Berlin’s new School Meals Quality Inspectorate in November 2016. She takes stock after a year in this position, and will give her report on 13 March 2018. Brain researcher Dr. Henning Beck is not only an expert on neuronal links, but also writes books and specialist articles for well-known publications such as GEO, Wirtschaftswoche and brand eins. He raises the provocative question “Is it getting through?”, and shows the path of knowledge to the nerve cells, explaining the direct links between nutrition and effective learning at school. Carola Petrone, known as the “Organic Mum”, is convinced that children need the best possible nutrition for their growth. Her organic food service Il Cielo, set up in 2005, now serves more than 4,000 midday meals a day, all freshly prepared with organic ingredients. Her concept leads the way, demonstrating how caterers can boost their sales with tasty organic snacks. The INTERNORGA Forum School Catering is a must for decision makers in public education institutions and for their chefs.

Tickets for the International Foodservice Forum, the German Catering Congress and the Forum School Catering are now available at


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