VANCOUVER, British Columbia, Nov. 19, 2025 (GLOBE NEWSWIRE) -- Moxies is excited to announce the details of their newly released 2025 Winter Feature Menu. An exclusive offering of bold seasonal flavours and returning classics, guests are invited to enjoy the addition of seasonally inspired dishes and beverages from now until February 16, 2026.

Influenced by  and new to the table this season is the Baked Crab & Aged White Cheddar Dip. After receiving rave reviews, the dish was a natural choice for this season’s lineup. Made with a blend of crab and aged white cheddar, it balances delicate sweetness with rich umami, making it the perfect shareable start to any meal.

"This winter’s menu is all about feel-good flavours with a fresh, elevated twist,” says Joanne Forrester, President and Chief Operating Officer of Moxies. “We built it for the way people dine today — easy to enjoy, great for sharing, and always worth the visit."

Another debut this season is the Italian Sausage Pappardelle, an elevated twist on a classic comfort dish. Made with fresh pappardelle, it’s topped with savoury Italian sausage in a rich tomato sauce and finished with Manchego cheese.

Among the featured favourites is the Pork Belly Ramen that brings warmth to chilly nights, with flavour-filled slow-cooked pork belly and traditional Japanese ramen noodles. For those craving a flavourful steak, the 13-oz Ribeye is the ideal option, marbled and seared to perfection, served with buttered mashed potatoes and fresh seasonal vegetables.

Finishing on a sweet note, the beloved Sticky Toffee Pudding makes a triumphant return. This classic dessert features a dark, dense sponge cake made with chopped dates, topped with candied pecans and a warm, buttery caramel sauce, poured tableside over a scoop of vanilla ice cream. It’s a must-try for dessert lovers.

Complementing these dishes, Moxies is introducing a lineup of festive beverages. The Agave & Amaretto Sour is Moxies’ modern take on a classic sour, combining smooth almond notes from Amaretto with zesty citrus and a touch of tequila. Perfect for cozying up this winter, the Fireside Margarita reimagines the classic cocktail with warming hints of cardamom, cinnamon, and ginger. For those looking for a spirit-free option, the Yuzu and Pear Spritz blends subtle pear sweetness with yuzu for a light and balanced sip.

This menu showcases Moxies’ continued commitment to culinary creativity and value, combining fresh, high-quality ingredients with globally inspired flavours. Each feature menu item is thoughtfully crafted to reflect the season, making Moxies the ultimate destination for premium casual dining all winter long.

Available now through February 16, 2026, the menu can be enjoyed at all Moxies locations across Canada. For more details on participating locations and opening hours, visit .

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TORONTO, November 18, 2025 – Exercise is good for the heart. So is giving. This holiday season, Think Turkey is inspiring Canadians to get active to give with the launch of the Wishbone Challenge, a charitable initiative where workouts provide holiday meals for those in need.

From now until December 23, Canadians are invited to take part in Think Turkey’s Wishbone Challenge on Strava, Canada’s leading social fitness platform. By logging 500 minutes of activity, participants can complete the challenge and earn their Wishbone badge — with every workout helping reach the collective goal of 1 million active hours and a combined donation of $20,000 to Food Banks Canada and Moisson Québec.

The Wishbone Challenge is the latest initiative from the Wishbone Project, an annual program by Canada’s turkey farmers and processors that has donated over $260,000 to fight food insecurity since 2020.

“The holiday season reminds us how powerful it can be when communities come together,” said Darren Ference, Chair of the Turkey Farmers of Canada. “With the Wishbone Challenge, Canadians can take small steps to help fight food insecurity and ensure more families can enjoy a meal this season.”

According to Food Banks Canada’s 2025 HungerCount, there will be nearly 2.2 million visits to food banks this month, with demand for food banks having doubled in just six years.¹

“We’re seeing record numbers of people in Canada turning to food banks,” said Kirstin Beardsley, Chief Executive Officer, Food Banks Canada. “Food bank use is at its highest in Canadian history. We’re so grateful for initiatives like the Wishbone Challenge, where individuals’ efforts can grow into collective strength, driving meaningful progress toward our vision of a Canada where no one goes hungry.”

“The Wishbone Challenge highlights our industry’s ongoing commitment to helping Canadians live well — through active lifestyles and access to healthy, nourishing food,” said Mark Hubert, President and CEO of the Canadian Poultry and Egg Processors. “The holiday season is a reminder that even small actions, like getting active, can have a lasting impact in supporting Canadians facing food insecurity.”

Learn more and join the challenge at WishboneChallenge.ca.

¹ Food Banks Canada’s HungerCount Report, 2025

This month, Saputo deepened its commitment to the Prairie provinces with the launch of not one, but two community projects designed to bring people together through sports, play, and the great outdoors.

In Saskatoon, Saskatchewan, the buzz around cricket just got louder! Thanks to a $25,000 contribution from Saputo’s , Forest Park now boasts two brand-new cricket batting cages, bringing the total setup to five and answering a rising demand for more cricket infrastructure in the city. The new cages offer players, from amateur juniors to adult league participants, a focused space to practice, sharpen their skills, and fuel the local – and growing – cricket scene!

Over in Minnedosa, Manitoba, near Saputo’s Brandon plant, another $25,000 investment from the Legacy Program helped bring the Squirrel Hills Trail Park to life. This multi-use, all-seasons recreation hub features a scenic trailhead, an expanded network of trails for walkers, runners, and bikers, as well as the new Saputo Nature Playground. Built to spark imagination and movement, the playground invites children to climb, explore, and immerse themselves in nature.

Both projects reflect Saputo’s ongoing effort to invest in lasting projects that support healthy, active lifestyles and strengthen connections within the communities it calls home.

Vancouver, BC, November 17, 2025 - Gaia House (Gaia), the hospitality group behind Nammos Estiatorio, Selene Aegean Bistro, and AMA, is thrilled to welcome chefs Brent Thornton and David Cassese to its growing culinary family. The pair joins Gaia ahead of an exciting new project. In preparation, the pair will host a special on December 8, 2025, featuring French-inspired dishes.

Thornton and Cassese first cooked together at Vancouver’s acclaimed St. Lawrence Restaurant. Now, years later, they reunite at Gaia House.

“Brent and David represent the next generation of talent we’re proud to represent Gaia House,” says Yianni Kerasiotis, who co-owns Gaia House with his brother, Petro Kerasiotis. “They bring skill, creativity, and a lot of passion to what they do. This traits define what we stand for as a hospitality group.”

Thornton was most recently chef de cuisine at Michelin Guide-recommended ELEM, and previously, Is That French and Good Thief. He grew up in Ottawa, working in several notable kitchens before making the move to Vancouver. “Working with the team at Gaia House is the culmination of a lot of hard work, and getting the opportunity to cook with my best friend again is a blessing,” explains Thornton. “I didn’t grow up in kitchens. I have a business degree, once I found cooking, my life has completely changed.” 

Cassese, who most recently cooked at Michelin-starred Restaurant Sat Bains, has spent almost half his life in professional kitchens, specializing in classical French cuisine while drawing inspiration from his global travels. His culinary journey also includes Joe Beef, Alo, and Richmond Station. “I’m still madly in love with cooking,” Cassese says. “My journey started in Toronto as a 14-year-old kid scrubbing pans and maybe getting lucky enough to cut a sack of potatoes. I love food and I love this craft. I am excited to work with my best friend again, bringing my background of French cuisine and dedication to providing the best I can to the new venture.”

As a preview of the upcoming project, the duo are hosting a special one-night-only December Holiday pop-up ($160 per person) on Monday, December 8, 2025 in the Kavita space, featuring a seven-course French-inspired menu. Guests can expect dishes such as boursin mousse with puff pastry and cured navel beef lardons, tea-smoked sablefish with curry tea broth and daikon kraut, and poached venison with gigante beans and roasted chanterelles. Two seatings are available – 5:30 p.m. and 8:30 p.m. Tickets are available .

In addition, guests can also find Thornton at the Holiday Club with a special six-course collaboration dinner with chef Jefferson Alvarez on Saturday, December 6, 2025.

“Gaia House was built on the idea of bringing people together,” adds Yianni. “We’re excited for everyone to see both Brent and David shine.”

For more information Gaia House and its hospitality brands, please visit and on Instagram.