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VAUGHAN, ON, Nov. 8, 2018 /CNW/ - The Board of Directors of Recipe Unlimited Corporation (TSX: RECP.TO) ("Recipe" or the "Company" and formally Cara Operations Limited) has declared a quarterly dividend of 10.68 cents per share on its outstanding Subordinate Voting Shares and Multiple Voting Shares, or approximately $6.7 million in aggregate.  The quarterly dividend of 10.68 cents per share is consistent with the Company's last three quarterly dividends and represents a 5% increase over the quarterly dividends paid in 2017.

With Recipe's strong balance sheet and growing cash flows, Management will continue to pursue strategic acquisitions and will explore alternatives to return more capital to its shareholders including continuation of its Normal Course Issuer Bid (NCIB) and increases to its dividend rate.  

Payment of the dividend will be made on December 14, 2018 to shareholders of record at the close of business on November 30, 2018.  Recipe has designated this dividend as an eligible dividend within the meaning the Income Tax Act (Canada) and all provisions of provincial laws applicable to eligible dividends.

 
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VANCOUVER, BC (November 8, 2018)Boulevard Kitchen & Oyster Bar Chef Alex Chen became the first challenger to claim victory on the inaugural season of Iron Chef Canada after defeating Iron Chef Hugh Acheson on the fourth episode of the Food Network Canada TV show, which aired yesterday evening.

Chen had one hour to prepare five dishes comprising a showcase ingredient of tomatoes and earned a final score of 71 to Acheson’s 66 from the panel of three celebrity judges. The panel ascribed points to each chef based on first dish, taste, plating, originality and the incorporation of a surprise ‘culinary curveball’ of Berbere spice that was announced at the midway point of the show.

It marks yet another jewel in Chen’s culinary crown. The 2018 Vancouver Magazine Chef of the Year previously led Team Canada to a top-10 finish at the 2013 Bocuse d’Or in Lyon, France and won the 2015 and ’17 Gold Medal Plates BC regionals in as well as the 2018 Canadian Culinary Championships.

Chen celebrated his victory with a full house of friends, family and industry peers who gathered to watch a live broadcast of the episode at Boulevard, the restaurant that he helped open as Executive Chef in 2014 and led to the Best Seafood and Best Upscale titles at the 2018 Vancouver Magazine Restaurant Awards.

“I can’t begin to describe what an incredible honour this is for me and the entire Boulevard team that believed in me and supported me every step of the way,” said Chen. “Two decades ago when I was a culinary student I would watch the original Iron Chef Japan episodes and it fed my adrenaline and got me to love culinary competitions. It was a true privilege to be invited to cook against such a fierce competitor as Hugh Acheson.”

During the episode, Chen was assisted by Boulevard’s Connor Sperling — winner of the 2017 Hawksworth Young Chef Scholarship Finals who previously supported Chen while competing at the 2013 Bocuse d’Or and the 2018 Canadian Culinary Championships — and Pastry Chef Kenta Takahashi, an award-winning pastry chef in his own right in his native Japan.

“This is as much my sous chefs’ victory as it is mine,” said Chen. “Connor is so low-key but such a force of nature, and it is thanks to his calm attitude and precision that I became a student again. And Kenta is one of the best pastry chefs in Vancouver and such a silent warrior in the kitchen. I am honoured that both went into battle with me in Kitchen Stadium.”

Chen is one of only two BC chefs who were invited to compete in the inaugural 10-episode season of Iron Chef Canada. The other is Ocean Wise Executive Chef Ned Bell, who competed against mentor and Iron Chef Rob Feenie during the second episode of the show on October 24.

“I think Alex Chen did a great job,” said Acheson, an internationally recognized chef, author and restaurateur who hails from Ottawa but now resides in Georgia, where he is the chef/owner and partner of restaurants 5&10 and the National in Athens, GA and Empire State South, Achie’s and Spiller Park Coffee in Atlanta. “I’m going to eat at his restaurant now.”

Chen’s battle against Hugh Acheson can be viewed in its entirety online

 
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Vancouver, B.C. (November 7th, 2018) – Toptable Group, a company dedicated to creating elegant yet approachable dining experiences, celebrated its newest addition to the family – Elisa – on Saturday with a special soiree attended by Toptable Group’s VIP guests that featured a special performance by Blue Rodeo’s Jim Cuddy.

Enviably located in the heart of Yaletown at the corner of Hamilton and Helmcken, Elisa’s historic space was reconceptualized by award-winning New York-based design firm, Rockwell Group to set the stage for an intimate and inviting West Coast culinary experience.

“Elisa resets the table of what a modern steakhouse experience feels and tastes like,” said Michael Doyle, President of Toptable Group. “With the passionate leadership of Executive Chef Andrew Richardson (CinCin Ristorante + Bar), Restaurant Director Ricardo Ferreira, and our dedicated team, we look forward to creating a truly unique and delicious experience that speaks to the art of true hospitality.”

Known for rotating local and sustainably-sourced seasonal flavours, Chef Richardson and his devoted team pride themselves on delivering the finest prime cuts and seafood from around the world (British Columbia, Nebraska, Japan, and Prince Edward Island) that are wood-fired on Elisa’s one-of-a-kind Grillworks Infierno. His Cache Creek Grass Fed Striploin and Rib-Eye, along with the Omaha Prime ‘Vancouver Cut’ Bone-In Tenderloin are early favourites, as is the Tartare Tasting Trio featuring the Veal, Signature and Classic options. For the finale, dessert aficionados love the Baked Alaska and the Warm Valrhona Chocolate Cake.

Bar Manager Katie Ingram’s elegant cocktails feature seductive drinks such as her Earl Grey Martini, Red Star Line, Whiskey Smash, and Incandescent. Wine Director Franco Michienzi’s glass-encased wine cellar features more than 5000 bottles from renowned houses near and far.

“Elisa is beautiful, and a definite game-changer,” one early guest remarked. “It might just be the Elias Pettersson of steakhouses, with a little Bo Horvat on the side. It’s exciting and sexy, and I think that Vancouver needed that,” she added.

Elisa is now open from 5 pm daily for dinner with reservations being taken at 604.362.5443 or online at www.elisasteak.com.

 
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TORONTO, Nov. 7, 2018 /CNW/ - Restaurant Brands International Inc. ("RBI" or the "Company") (TSX/NYSE: QSR) and Restaurant Brands International Limited Partnership ("RBI LP") announced today the completion of the previously announced repurchase of 10,000,000 Class B exchangeable limited partnership units (the "Exchangeable Units") of RBI LP from 3G Restaurant Brands Holdings LP ("RBH"). In accordance with the terms of the limited partnership agreement of RBI LP, the repurchase of Exchangeable Units for cash was based on the 20-day volume weighted average price of the Company's common shares traded on the NYSE in US dollars, which as of November 6, 2018 was $56.0657 per Exchangeable Unit.

In addition, certain Directors of the RBI Board have entered into agreements to increase their holdings in RBI LP by 1,106,925 Exchangeable Units in a separate transaction with RBH. Accordingly, subsequent to receiving the exchange notice for 11,106,925 Exchangeable Units from RBH (as announced on October 24, 2018), RBH partially withdrew their exchange notice down to 10,000,000 Exchangeable Units. The revised exchange notice was satisfied in full by the Company with cash.

 
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November 5, 2018

Fanaost, an aged gouda made by Norwegian cheesemaker, Ostegården, has been named World Champion Cheese at the 31st edition of the World Cheese Awards in Bergen, Norway. Produced from a herd of just 12 cows on a farm less than 20km from Bergen, Fanaost rose to the top among a record breaking 3,472 entries judged in a single day at the city’s iconic Grieg Hall.

This truly artisan cheese stood out at every stage of the blind tasting process on Friday 2 November, as the competition visited Norway for the first time to form part of the brand new food festival, Matnasjonen Norge, in partnership with HANEN. Beating finalists from countries including Italy, France, Israel and South Africa in the final 16, cheesemaker Jørn Hafslund was in attendance to claim his trophy and receive a rapturous reception from the home crowd.

Jørn Hafslund from Ostegården commented: “I have no words. Our herd of 12 cows produces nice milk to make this Dutch-inspired Fanaost cheese, which we have been making for 12 years. Cheese makers here look out for each other and work together, so this is for Norway!”

Having taken this year’s top prize at the largest cheese-only competition on the planet, Ostegården now joins a select group of cheesemakers to have earned this prestigious accolade over the past three decades. Jason Hinds from Neal's Yard Dairy in the UK, who also received an Exceptional Contribution to Cheese award at this year’s World Cheese Awards, championed the cheese during the final round of judging, saying: “This was a refreshing thing to taste with none of that confected sweetness that can be sometimes be prevalent in this style of cheese. I was looking for terroir and this cheese, which turned out to be from Norway, really delivers a sense of place with a great texture and wonderful marriage of sweet and savoury notes.”

The rest of the International Super Jury, representing nations including Brazil, Japan, Russia, Norway and Spain, concurred, awarding Fanaost the highest score of the final judging stage.

Fanaost was awarded 71 points out of a possible 80 by the Super Jury of 16 judges, ahead of two cheeses in joint-second place with 65 points; Agour Pur Brebis AOP Ossau Iraty from France, made by Fromagerie Agour and entered by QST International Limited; and Helfeit, Brun Geitost – Tinntradisjon, a traditional brown goat’s cheese from Norway, made by Stordalen Gardsbruk.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, commented: “The World Cheese Awards was set up to champion artisan cheesemakers, so it feels very fitting that this year’s winner should be a small family farm making cheese just a few miles south from here. Our hosts, including HANEN, Norway’s Minister of Agriculture and Food, Bård Hoksrud, and the Bergen city government, have understood the power of this global cheese gathering from the outset and besides the honour of having over 200 of the world’s top cheese people to hang out with for a few days, we know that the competition will leave a lasting legacy for food and drink in this part of the world. With just a dozen cows, I think it’s safe to say that Ostegården is our smallest ever champion and I hope as many people as possible get to taste this rare and special cheese. More importantly though, this result has shone a spotlight on just how good artisan cheese can be, so I’d encourage the world to revisit the cheese counter and take a closer look at what’s being produced on their doorsteps.”

Records were broken across the board this year, as more nations than ever before entered cheeses into the world’s biggest cheese-only event. Representing 41 different countries, entries made their way by boat, truck, train and plane via 12 consolidation points around the world, from places including Brazil, Kenya, New Zealand, Russia, South Africa and the USA. 235 judges from 30 countries then tasted, nosed and graded cheeses from six continents, giving Bronze, Silver, Gold and Super Gold awards to worthy entries.

As 3,472 eventually became 16, the crowds then watched on as the International Super Jury debated the world’s top cheese. Made up of the finest palates from the international cheese community, this year’s panel featured cheese makers, cheesemongers, buyers, chefs, retailers and writers. Judges including José Pizarro, critically acclaimed Spanish chef, Cathy Strange, global executive coordinator for Whole Foods Market in the USA, Claus Meyer, co-founder of Noma in Denmark, and Carlos Yescas, author and cheesemonger from Mexico, all put forward their chosen cheeses live on World Cheese TV, before crowning this year’s World Champion Cheese.

Look out for further announcements of this year’s special trophy award winners later this week.

World Cheese Awards 2018 – the background

  • The World Cheese Awards is organised by the Guild of Fine Food
  • 2018 was the 31st edition of the competition Top of Form
  • The planet’s biggest ‘cheese-only’ competition – no yoghurt, cream, butter or other dairy – championing the world’s best cheesemakers, from tiny artisans to global heavyweights
  • 3,472 cheeses from 41 different countries entered – including Australia, Austria, Belgium, Brazil, Canada, Croatia, Cyprus, Czech Republic, Denmark, England, Estonia, Finland, France, Germany, Greece, Guernsey, Hungary, Ireland, Israel, Italy, Kenya, Liechtenstein, Mexico, the Netherlands, New Zealand, Northern Ireland, Norway, Poland, Portugal, Romania, Russia, Serbia, Scotland, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, the USA and Wales
  • 235 judges from across the globe travelled from 30 different countries to nose, taste and grade the cheese
  • Judging broadcast live on World Cheese TV at www.gff.co.uk/wca
  • A Super Jury of 16 judges decided the final winning World Champion Cheese

How the judging works

Judges work in teams of three to four, identifying any cheeses worthy of a Bronze, Silver or Gold award. They look at the rind and the body of the cheese, its colour, texture, consistency and, above all, its taste.  Each team then nominates one exceptional cheese as the Super Gold from their table. These 78 cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally recognised experts, who each select a cheese to champion in the final round of judging. The Super Jury, representing all four corners of the globe, then debates the final 16 in front of a live consumer and trade audience, before choosing the World Champion Cheese live on WCA TV.

Matnasjonen Norge

Matnasjonen Norge is a brand new Norwegian food event, which took place on Friday 2 and Saturday 3 November at the Grieg Hall in Bergen. Featuring a food festival, conference sessions, presentations and tasting tours, the event gives the country’s producers and chefs a platform to showcase their food and drink and shine a spotlight on the quiet culinary revolution that has taken place in Norway over recent years.

Founded by HANEN, an organisation which champions the best that the Norwegian countryside has to offer, with support from Norway’s Minister of Agriculture and Food, Bård Hoksrud, and the Bergen city government, the festival featured respected industry experts, celebrity chefs and a wide range of artisan producers, bringing hundreds of Norwegian foodservice professionals, buyers, retailers and consumers together in celebration of Norwegian food and drink.

 

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