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Bridgewater, CT – June 7, 2019 — You’ll want to get to know Empresa by The Gracious Gourmet, a small-batch jam and jelly line with elevated flavors and clean ingredients. The new products appeal to a wide range of consumer tastes and those wanting popular price points. Empresa by The Gracious Gourmet will launch at the Summer Fancy Food Show in New York, June 23-25, 2019 at Booth #649. It joins the well-established offerings from The Gracious Gourmet, which boasts award-winning condiments, spreads, pestos and tapenades. Here are details:


Apple Sweet Cherry Jam —Two of the most pie-worthy fruits come together in this sumptuous jam flavor. Cheese Partner: blue cheese, soft cow, sheep or goat varieties; Breakfast Partner: toast, rolls, pancakes or yogurt; Protein Partner: fish, pork, lamb and chicken

Balsamic Fig Jam — Bold balsamic vinegar brings an additional dimension to traditional fig jam. Cheese partner: Brie, creamy goat or blue cheeses; Breakfast partner: breads, biscuits, pancake or yogurt; Protein Partner: poultry pork, game and cured meats
 
Blueberry Lemon Thyme Jam — Blueberries and bright lemons meet savory thyme for a versatile jam to enjoy all the time. Cheese Partner: cream cheese, blue cheese or soft cow or goat; Breakfast Partner: toast, muffins, pancakes or yogurt parfaits; Protein Partner: fish, lamb
 
Chile Mango Lime Jam — Aleppo peppers and jalapenos create two levels of heat and lime adds brightness to mangoes in this delicious modern version of mango jam. Cheese Partner: cream cheese, soft goat or Spanish varieties; Breakfast Partner: toast, pancakes or yogurt; Protein Partner: fish, pork and chicken
 
Spicy Red Pepper Jelly —Mildly spicy Aleppo peppers and jalapenos combine with red peppers to create just the right sizzle and balance. This jelly is perfectly balanced.  Cheese Partner: cream cheese, soft goat or Brie; Breakfast Partner: toast, egg dishes or Canadian Bacon; Protein Partner: fish, pork and chicken.

“A wider group of food lovers — along with those who already know and love The Gracious Gourmet — will immediately fall for the jams and jellies we developed in Empresa by The Gracious Gourmet,” says Nancy Wekselbaum, founder.
 
“We select the highest quality clean ingredients and create memorable flavors to become everyone’s new favorites,” she says. “Empresa by The Gracious Gourmet jams are meant to be used every day — as well as when you want excitement for entertaining. The modern, upscale look makes the jars ready to serve on the table or gift.”
              

Background on The Gracious Gourmet: Based in Bridgewater, Connecticut, Nancy Wekselbaum founded The Gracious Gourmet in late 2006 using her own recipes crafted from a love of exceptional food and travels around the globe. The growing line of specialty food products can transform ordinary dishes into exceptional ones without any fuss. The Gracious Gourmet’s quality is second to none, with nearly unlimited product uses. Our customers are busy, sophisticated people looking to save time yet still serve exciting food. The Gracious Gourmet’s aim is quite simple: every meal can be a special occasion.

Winner of the Specialty Food Association's 2011 sofi Gold Award for Outstanding Condiment; 2016 sofi Silver Awards Finalist for Outstanding Pasta Sauce; 2016 sofi Silver Awards Finalist for Outstanding Condiment; 2014 sofi Silver Awards Finalist for Outstanding Shelf-Stable Foodservice, and 2009 sofi Silver Finalist for Outstanding New Product, as well as numerous awards from the Connecticut Specialty Food Association and the Scovie Awards.

 
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June 13, 2019

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TORONTO, June 11, 2019 /CNW/ - Restaurant Brands International Inc. (TSX/NYSE: QSR) ("RBI") today announced the results of the vote on the election of directors at its Annual Meeting of Shareholders held on June 11, 2019.

The total number of eligible votes represented in person or by proxy at the meeting was 382,508,368 representing 82.92% of all eligible votes.

RBI's proxy circular provided for twelve nominees to the Board of Directors. The twelve individuals nominated by the Board of Directors for election as directors of RBI were elected, each to hold office until the next annual meeting of shareholders or until their respective successors are elected or appointed. Each nominee was an incumbent director.

The votes cast with respect to each nominee were as follows:

Director Nominee Votes For % Votes Withheld %
Alexandre Behring 343,855,806 92.57% 27,597,634 7.43%
Marc Caira 370,430,692 99.72% 1,022,756 0.28%
João M. Castro-Neves 370,794,144 99.82% 659,304 0.18%
Martin E. Franklin 302,172,248 81.35% 69,281,200 18.65%
Paul J. Fribourg 302,550,815 81.45% 68,902,625 18.55%
Neil Golden 370,794,487 99.82% 658,961 0.18%
Ali Hedayat 303,084,009 81.59% 68,369,439 18.41%
Golnar Khosrowshahi 367,481,755 98.93% 3,971,693 1.07%
Daniel S. Schwartz 370,374,791 99.71% 1,078,657 0.29%
Carlos Alberto Sicupira 358,786,558 96.59% 12,666,890 3.41%
Roberto Moses Thompson Motta 358,683,881 96.56% 12,769,567 3.44%
Alexandre Van Damme 364,384,105 98.10% 7,069,343 1.90%

Final voting results on all matters at the Annual Meeting of Shareholders will be filed with Canadian and U.S. securities regulators.

 
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June 11, 2019

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Toronto, June 10, 2019 - The saying, “breakfast is the most important meal of the day,” definitely rings true here in Canada where any brunch spot worth its weight in gold commands a lineup that spills onto the sidewalk during weekends. In fact, in 2018, Canadians consumed an average of 19, 2 dozen eggs per person. With its luscious running yolk, the highly instagrammable brunch staple shines on the social platform with a whopping 23 million tags (and counting). TABASCO® wants to get in on the fun this summer by inviting Canadians to revamp their eggs using the brand’s world-famous pepper sauces, for the chance to win brunch in two separate contests. PICK UP MY TABASCO As the mercury rises, the 150-year-old brand is challenging brunch-lovers everywhere to follow suit and add some heat to their first meal of the day with one of their seven flavours of pepper sauce. From July 13 to August 31st, the TABASCO® Hot Summer Crew will be on the streets of Toronto, Montreal, and Vancouver during peak weekend brunch times, picking up the tabs of lucky diners who post a photo of their meal with a bottle of TABASCO® to Facebook or Instagram using the hashtag #myTABascoTO, #myTABascoMtl, or #myTABascoVC. Brunchers from the rest of Canada can participate by using #myTABasco for a chance to get their tab picked-up by the brand’s digital team. “This promotion is about asking for TABASCO® by name at any Canadian restaurant,” explains Mathieu Terreault, brand manager for Tabasco in Canada. “We want to reward fans for spicing-up their dish with one of our seven sauces. Winners, in person or via direct message, will be awarded $20 as a thank you for making a space for TABASCO® at the breakfast table.” SEVEN DAYS OF EGGS In September when the dog days of summer give way to the 9-5 grind, TABASCO®, along with Egg Farmers of Ontario, will host a contest in grocery stores with the aim of showing Canadians how to shake up their workweek breakfasts by spiking their eggs. And in Canada where consumers identified “healthy”, “high-in-protein”, and “flavourful” among their top priorities when it comes to grab-and-go breakfasts, eggs and TABASCO® are a match made in heaven! The brand boasts seven different flavours of pepper sauce that make it easy to spice up a scramble or heighten the flavour of a ho-hum sandwich, for different eggs every day of the week.

To wrap things up after all that home-cooking, TABASCO® and Egg Farmers of Ontario are giving away $5,000 in groceries. To enter, starting September, customers must purchase a dozen eggs and a bottle of TABASCO® pepper sauce at any local grocery store and submit the receipt to tabascosauce.ca, where they can also find recipes and inspiration for their very own egg and TABASCO® creations. “We are looking forward to executing these fun campaigns over the next few months”, explains Bill Mitchell, Director of Public Affairs at Egg Farmers of Ontario. “We love turning customers onto new ways to use eggs and we think that eggs and TABASCO® sauce is a winning combination.” Tabasco hot sauces can be found in the condiment aisle of your grocery store and are available in seven different flavours including: Original Pepper Sauce, Buffalo Style Hot Sauce, Garlic Pepper Sauce, Green Pepper Sauce, Chipotle Pepper Sauce, Habanero Pepper Sauce, and Sweet & Spicy Pepper Sauce.

BREAKFAST BUTTERNUT SQUASH & RED POTATO HASH INGREDIENTS 2 tbsp TABASCO® brand Original Red Sauce 1 pkg sausage patties, cooked, crumbled (12 ounce) 1 ½ cup onions, diced 2 tbsp olive oil ¼ cup red bell peppers, diced 2 tbsp garlic, minced 3 cups butternut squash, blanched, diced 2 ¾ cup red potatoes, blanched, diced ½ tbsp salt ½ tsp black pepper 3 cups fresh kale, chopped 6 each pan fried eggs PREPARATION Caramelize the onions in the olive oil. Add peppers and garlic, continue cooking until soft or approximately five minutes. Add squash, potatoes, salt and pepper. Lightly toss in pan and continue cooking for two minutes. Add Tabasco, kale and sausage, cook until kale is wilted. Remove from heat, portion into ¾ cup servings, top with a fried egg and serve.

 

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