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Vancouver, BC; November 28, 2018 – Tonight, Iron Chef Rob Feenie prevailed once again in Food Network Canada’s Iron Chef Canada kitchen stadium defeating challenger Chef John Horne in Battle Bivalve. Chef Horne oversees restaurants including Toronto’s Canoe in his role as District Executive Chef at Oliver & Bonacini Hospitality.

“I have always been a big fan of Canoe – it’s one of my favourite restaurants,” says Rob Feenie. “John is one of Canada’s top chefs and he came to the competition with two incredible sous chefs. When I found out it was him, I knew it was going to be a hard-fought battle.”

Feenie was supported by Cactus Club Cafe sous chefs Henry Wong and Wayne Harris as they created five dishes featuring the secret ingredient: bivalves. Their first dish was scallop carpaccio with Northern Divine caviar from B.C.’s Sunshine Coast. They incorporated the culinary curveball, sea salt and vinegar chips, into the topping for baked razor clams with parsley and garlic butter. Feenie, renowned for his ravioli, created a standout dish inspired by the Italian classic spaghetti alle vongole by stuffing ravioli with fresh clams in a butter sauce.

Tonight, Chef Feenie was joined at Cactus Club Cafe Coal Harbour by friends, family, colleagues and media who gathered to watch the Iron Chef Canada broadcast on Food Network Canada at 7 p.m. PT/10 p.m. ET. This is Chef Feenie’s second victory in the inaugural season of Iron Chef Canada. On October 24, he battled fellow B.C. chef and mentee, Ned Bell.

“One of the best things about Iron Chef Canada is that it not only showcases Canada’s top culinary talent but also food and high-quality ingredients that are truly Canadian,” continues Feenie.

Chef Feenie’s Iron Chef journey began in 2005 when he defeated Iron Chef Masaharu Morimoto, becoming the first Canadian to win Iron Chef America. In that battle, as in tonight’s, Chef Feenie was supported by Sous Chef, Wayne Harris.

Since 2008, Chef Rob Feenie has helmed Cactus Club Cafe’s food program and test kitchen. Chef Feenie works closely with Cactus Club’s Founder and CEO, Richard Jaffray, on menu development, and leads the company’s talented team of product development chefs.

Iron Chef Canada airs Wednesdays at 7 p.m. PT/10 p.m. ET on Food Network Canada. Chef Feenie’s battle will repeat on November 29 at 8 p.m. PT/11 p.m. ET, December 2 at 3 p.m. PT/6 p.m. ET and December 4 at 11 a.m. PT/2 p.m. ET and can be streamed on www.foodnetwork.ca/shows/iron-chef-canada/video.

 
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Montreal, Quebec, November 27, 2018 – Undisputed leader of the processed vegetable industry, established in over 100 countries, Bonduelle received the Innovation Grande Entreprise award for its revolutionary InFlavor process during the 28th Gala des Prix Innovation of the Association pour le développement de la recherche et de l’innovation du Québec (ADRIQ)[1] that took place on November 22. For 40 years, ADRIQ and its Réseau-conseil en technologie et en innovation[2] (ADRIQ-RCTi) have led a vast network of businesses and institutions supporting research and technological innovation.

“We are very proud to win this award recognizing the excellent work of our R&D teams and many partners in developing InFlavor, a revolutionary process within the industry that makes frozen vegetables just as delicious as fresh,” said Christian Malenfant, Vice-President, Marketing at Bonduelle, for the Long Life division in the Americas.

Bonduelle would like to thank its many partners who contributed to InFlavor’s elaboration and success through the various stages of testing and development:

  • Agriculture and Agri-Food Canada (AgriInnovate Program) and Quebec’s Ministry of Agriculture, Fisheries and Foodfor their financial support
  • Saint-Hyacinthe Research and Development Centre for its involvement
  • Air Product for its help in developing the freezing process
  • EnWave for the conception of the production process and module
  • Cintech Agroalimentaire
  • ADRIQ

Developed by Bonduelle’s R&D teams, InFlavor is a controlled dehydration process during which the vegetables’ water content is reduced before freezing to preserve their organoleptic properties. InFlavor is an exciting innovation that appeals to both the general public and food professionals.

Freezing vegetables with high water content, such as mushrooms, bell peppers and onions, constituted a real challenge until now, because their texture, appearance and taste were significantly altered by the water naturally released when they were thawed, thus preventing many vegetable varieties from being offered on the frozen market.

 
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Winnipeg, MB– Yesterday the Government of Manitoba announced that it will be applying a 6% tax on cannabis retailers in the province. The 6% tax will apply to gross revenue, and is stated to generate funds to cover the costs of public education, health, and addiction. 

David Clement, Toronto-based North American Affairs Manager of the Consumer Choice Center (CCC), said: "While wanting to recover costs seems like an appropriate policy, its problematic to implement this tax without any forecast of what those costs will be. At the end of the day this tax is just added to the already burdensome list of taxes that cannabis consumers have to pay."

"Canadian cannabis consumers are already overtaxed and this just makes the situation worse. The Federal Government has announced over half a billion dollars in additional taxes and fees, all of which will be paid for by consumers. When buying cannabis in Manitoba consumers will be paying the 10% excise tax on cannabis, the 8% provincial sales tax, the 5% federal sales tax, and now this additional 6% social responsibility fee," said Clement.

"Overtaxing cannabis is counterproductive to the goals of public safety and public health. As taxation increases, naturally prices are going to increase. As prices increase, consumers will be less likely to purchase cannabis legally, and more likely to purchase cannabis illegally. We know that 35% of cannabis consumers still purchase cannabis illegally, and this additional fee will just make that figure worse." said Clement.

 
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November 23, 2018

Shaun brings to the MRFA many years of valuable restaurant experience, including management at Winnipeg restaurants. Shaun comes to us from Abell Pest Control, where he was the Business Development Manager and Branch Manager for the last eight years. Shaun also has experience with associations through his tenure as the president of the Manitoba Pest Management Association.


"Shaun joins the MRFA at an exciting time in the restaurant and food service industry in Manitoba, while varying issues are impacting our members, from new legislation to changing trends in food service," says Robert Walker, Chairman of the MRFA Board of Directors. "The board is confident that under Shaun's leadership, the Manitoba Restaurant & Foodservices Association's will strengthen its value as both an advocate and a resource for our members."

Shaun looks forward to working with all of our members and contributing to the success of the restaurant and food service industry. 

Shaun can be reached at:
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Office phone: 204-783-9955

 

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