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VAUGHAN, ON, Oct. 7, 2019 /CNW/ - KFC Canada and Frito Lay Canada today announced an epic new food collaboration: KFC x Lay's Bar-B-Q Tenders. The limited-edition collaboration features KFC's 100 per-cent real Canadian farm raised chicken tenders coated in Lay's sweet and smoky Bar-B-Q potato chips. The mouth-watering new chicken tender is available starting October 7th, while supplies last.

"When the idea of combining two global iconic brands to create the KFC x Lays Bar-B-Q Tenders was born, we just had to make it happen" said Sam Redman, Chief Marketing Officer, KFC Canada. "We're incredibly proud of this new creation and we know all Canadians will be excited once they try it.

Innovative, crave-worthy food isn't new for KFC Canada. The bun-less all chicken Double Down sandwich debuted in 2010, selling over 350,000 sandwiches in 10 days. In 2018, the cult classic returned with a twist, bringing sweet and savory chicken and waffles together as the Waffle Double Down. In 2019, Chachos – chicken nachos topped with cheese sauce, jalapenos, sour cream, diced tomatoes and chives, drove fans wild, putting a spin on KFC Canada's Original Recipe Tenders for the first time.

"The Lay's brand is synonymous with flavour. When KFC Canada asked to team up and combine their signature chicken tenders with our quality, Canadian-made potato chips, we knew right away that KFC x Lay's Bar-B-Q Tenders would be a hit," said Shirley Mukerjea, Senior Director of Marketing, PepsiCo Foods Canada.

The mouth-watering chicken tenders are available at participating KFC restaurants across Canada starting October 7th until November 10th, while supplies last. And Lay's Bar-B-Q potato chips are always available at retailers nationwide!

 
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VANCOUVER, BC (October 3, 2019) — Vegans, vegetarians and ‘flexitarians’ alike can find common ground in a homespun menu of plant-based comfort food when Beetbox officially opens its doors in the heart of Vancouver’s West End at 1074 Davie Street on Thursday, October 10.

Opening in the space formerly occupied by Little Juke, Beetbox represents a wholly new direction for partners and industry veterans GM/Co-owner Justin Tisdall and Chef/Co-owner Bryan Satterford, who also operate Juke in Chinatown. A counter-service concept with seating for 24 in a bright, open space, Beetbox offers a menu of mouthwatering, taste-forward meat alternatives for lunch, dinner and late-night service as well as take-out and delivery via DoorDash and Foodora.

The 100 per cent plant-based menu was built from scratch by Satterford and features Mains, such as:

  • Fried Chick-Un Sandwich (breaded and fried seitan, miso aioli, shaved cabbage, spicy pickled cucumber), $9;
  • Burger with Cheese (plant-based patty, aquafaba Thousand Island sauce, iceberg, tomato, red onion, fried onion, pickles), $9;
  • Crispy Gordita (pickled and fresh slaw with avocado dressing, crispy corn tortilla, zesty queso, mixed oyster mushrooms, black beans), $9;
  • Chorizo-Verde on a Bun (house-made sausage, slaw, pickled onions, romesco dressing, crispy fried onions), $9.

Hot Sides, such as:

  • Chili Cheese Fries (meat-free chili, queso, cashew sour cream, pickled jalapeño, green onion), $10;
  • Mushroom XO Roasted Broccoli (crushed peanuts, sesame), $6;
  • Tempura Onion Rings (curry tempura batter, sweet white onions, chipotle aioli), $6;
  • Crispy Fried Brussels Sprouts (pumpkin seed dukkah), $6;

Satay Rice Cake (yuzu dressing, kale, spicy pickles, rice furikake), $6

Cold Sides, such as:

  • Baby Gem Salad (avocado dressing, oven-dried tomatoes, red onion, radishes, white beans, chili gremolata), $12;
  • Curry Cauliflower Salad (sprouted legumes, peas, pickled onions, cilantro, green onion, crispy pumpkin seeds and chickpeas), $12;
  • Roasted Kabocha Squash Salad (endive, radicchio, arugula, fennel, red onion, red wine vinaigrette, pumpkin seed dukkah), $12;
  • Beet & Apple Salad (roasted and shaved beets, arugula, fennel, candied pecans, granny smith apple, maple dressing, dill, horseradish), $12;
  • Carrot, Farro & Avocado Salad (black kale, romesco almond dressing, everything bagel spice), $12.
  • “We worked hard to create a menu that was accessible to everyone, ethical and most importantly — delicious,” says Satterford. “As an omnivore chef, I was able to approach it from a different angle and design a menu of meat alternatives that has the feel, texture and taste of the real thing.”

    At the bar, Beetbox offers local craft beer and vegan-friendly BC wine exclusively on tap in addition to an eclectic list of handcrafted cocktails, zero-proof libations and kombucha as well as vegan milkshakes crafted from locally made nut, cashew and oat milk
  • “From day one, our core values have focussed on minimizing the impact that our restaurants have on the environment,” says Tisdall. “That extends from being as carbon-neutral as possible to reducing food waste to using almost entirely compostable materials for our packaging. Beetbox continues that commitment by embracing the changes people are making in the way we produce, prepare and consume food.”
 
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Sainte-Thérèse, October 3, 2019 – Your next breakfast dish could help impact the future of Canadian children. Cora Breakfast and Lunch has recently released a new menu featuring its Breakfast for the Club. For each Breakfast for the Club ordered, $0.50 will be donated to Breakfast Club of Canada.

In Canada, one in four children is at risk of starting school on an empty stomach. Hunger affects classroom learning (60% of which is done before lunch), behavioural issues such as bullying and social exclusion, as well as overall health and well-being.The Club helps instil good eating habits that contribute to the health and education of our youth.

“The story began in my own home, tells Cora Breakfast and Lunch founder, Cora Tsouflidou. This feeling of having to provide for those who depended on me intensified the day my first grandson was born. We had just opened our first restaurant and every penny counted. Nevertheless, I made it my mission to ensure that my grandchildren would never go hungry. It was an entirely natural step for us to partner with Breakfast Club of Canada.”

Cora restaurants have been long-time partners of Breakfast Club of Canada and are pleased to offer a brand-new dish to support this important cause. The delicious sweet ’n salty breakfast plate will help feed youth across Canada, so they can start their school day with a full tummy and look forward to a brighter future.

“It's amazing for Breakfast Club of Canada to find partners who understand, such as Cora Breakfast and Lunch restaurants, the importance of breakfast and community," says Lisa Clowery, Director, Foundations and Corporate Relations at Breakfast Club of Canada. Since 2007, Cora renews year after year its support to our cause, while finding new delicious way to feed our appetites!”

 
 

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