CANADA, May 17, 2018– Moët Hennessy, the leading importer and marketer of luxury wines, spirits and champagnes, and Charton Hobbs Inc, are pleased to announce today that the two companies have renewed their long standing strategic agency and distribution agreement for the Canadian market.

The agreement covers the entire Moët Hennessy portfolio, which includes exceptional champagnes, wines and spirits from around the world.  The two companies have worked in close partnership since 2007 in nurturing, innovating, and growing a leading position in luxury spirits and wine in Canada.

"We are pleased to continue our association with Charton Hobbs Inc," said Jim Clerkin, President and CEO of Moët Hennessy North America. "Our two companies share in common long histories, common mission and a strategic vision for the future of Moët Hennessy brands in Canada. I am confident that we will continue to deliver on our commitment to building luxury brands with a strong consumer focus.”

“Our four-generation family-owned and operated company is honored to be continuing our association with Moët Hennessy. We are pleased that after a decade, this renewal will bring new opportunities to expand operations. This will also allow us to strengthen and expand the National CHMH sales and marketing team.” said Duncan R. Hobbs, President of Charton Hobbs Inc.


(May 16, 2018 - Toronto, Canada) Today, Brown-Forman (B-F) announced they have established a new sales brokerage agreement with Peter Mielzynski Agencies (PMA) in Canada.  Under the new agreement, PMA will operate as the exclusive agent for the full Brown-Forman portfolio in all provinces and territories of Canada. The portfolio includes prominent brands such as Jack Daniel’s, Finlandia Vodka, el Jimador, and Woodford Reserve, among others.

“We’re excited to be working with PMA.  They have a long history of service excellence and will strengthen our national distribution system with full-market coverage,” said Johnny Manuel, Brown-Forman North American Region national sales director. “We believe that the strong enhancements PMA is making through their new structure and approach with Breakthru Beverage will position us for sustained success moving forward.”

The multi-year agreement, effective July 1, 2018, allows Brown-Forman to expand its route-to-consumer strategy and take advantage of PMA’s enhanced sales, marketing, and training practices.  The company is also initiating improved support services such as analytics, HR, IT, and finance programs.  Additional sales coverage in the on-premise will support the portfolio across Canada.

“Brown-Forman produces some of the world’s most iconic brands. Their reputation speaks for itself, evident by the growing demand in the Canadian market,” said Peter Mielzynski, vice chairman, PMA. “We’re excited to add this extensive collection to the PMA portfolio and, under our new structure, we believe we offer the best route-to-consumer approach to bring their brands to a larger audience.”

"We would like to recognize and thank The Hive Strategic Marketing for its more than 20 year relationship with Brown-Forman,” said Manual. “Our partnership with the Canada route-to-market model has taken our brand building to new heights over the last nine years. We look forward to continuing our partnership in the U.S. and Canada as both a promotional and marketing agency."


WINDSOR, Ontario, May 16, 2018 /PRNewswire/ -- is North America's best restaurant discovery app. They've listed over 180,000 restaurant menus, including 19,000 in Illinois alone. Before long, Sirved will list the majority of restaurant menus all across North America. This is perfect for restauranteurs looking to showcase their menu for free. When looking for something to eat, Sirved offers the quickest way to find the best restaurant for you.

Learn more about the fabulous Sirved app at the National Restaurant Association show in Chicago, May 19-22. Sirved is proud to be one of the few start-up companies selected for Start-Up Alley at the show.  There'll be over 45,000 people in attendance. This is the biggest food show of the year for leading food professionals from every corner of the continent.  The team at Sirved is excited to be part of this action.

Drop by the Sirved booth and discover how fast and easy the restaurant discovery app is to use. Search for the city or type of food and get recommendations in the blink of an eye.  Just like that, restaurants from the specific city will be displayed featuring the type of food the user just searched for.

Sirved has successfully listed the majority of restaurants in Canada, Illinois, Michigan, Ohio, Indiana, Washington and Colorado! With time, Sirved will list the majority of restaurant menus in every state in America. Restaurateurs will have the option to list their menus through Sirved for free.

"We help restaurants connect with new customers.  Restaurants get a free boost when Sirved's android and iOS menu app indexes their menu's. Customers are empowered to find specific foods. Everyone wins," says Leslie.

Recent research shows that 2 out of 3 informed diners don't go to restaurants without seeing an online menu.  Over 60% of restaurant food searches occur without a restaurant in mind.  Listing a menu online, through the Sirved app, opens a door to a whole new customer base.  On Sirved, potential customers can find their food by location, craving or restaurant.  Sirved provides free access to a whole new group of customers just waiting to discover the perfect restaurant.

What do Sirved's customers say?      

"This is a genius app." S. Samson                                                                                          

"I've been using Sirved for 6 months now as a business traveller.  This app has saved me time and found me some of the best restaurants in town offering the kind of food I like." R. Bryan

"Every Menu, One App!" is what Sirved is all about. Visit Sirved in Chicago and experience how easy it is to "Find Your Food."

Jonathan Leslie, Derek Watts and Kyle Brown, owners of Sirved, have built the world's most comprehensive menu-based search engine. Together these three visionary entrepreneurs have made it their mission to help people everywhere find their food in the easiest way possible. With a razor-sharp focus on success, Jon, Derek, and Kyle are poised to take the food world by storm, as their app is sure to become a household name.


Toronto, May 15, 2018 — Mustard connoisseurs, home chefs, and wine enthusiasts alike will scramble to get their hands on La Maison Maille’s NEW, limited edition Vineyard Selection mustards that combine the quality and refinement of classic Maille mustards with “le bon gout” of carefully selected French wines. The first of their kind on the market, the two Maille Dijon mustard creations will blend Maille’s fine Original mustard with Sauvignon and the brand’s bestselling Wholegrain Mustard with Pinot Noir to add a taste of luxury to every dish they meet.

In creating the innovative, new mustards, Maille sommeliers substituted the company’s prized vinegar in both their Traditional Dijon Originale and Wholegrain mustard recipes, with two of France’s most popular wines. The herbaceous flavours of Sauvignon from the south of France, with notes of bell pepper, gooseberry, grass, peach, and green apple, round out the idiosyncratic piquancy of their classic Dijon. Maille’s Wholegrain Mustard was also made-over with the addition of Pinot Noir out of Burgundy, one of the country’s most elegant and highly prized wines in the world. The addition of the classic, full-bodied red lends the mustard a complexity of flavour owing to its palate-dominating berry notes alongside the subtleties of cinnamon, clove, mushroom, and even leather.

Both perfectly balanced mustards promise to add personality to any meal they are part of. Cooking with wine in general, adds acidity to a dish, which in turn, heightens the other flavours, and the same holds true when cooking with mustard. Therefore, the Vineyard Selection range from Maille packs a one-two punch in the kitchen, enhancing sauces, marinades, salad dressings, and more. Just as in pairing wine, the light citrus notes of the Dijon with Sauvignon tastes best with fish, chicken, and seafood, while the bolder, fruit and spice notes of Maille Wholegrain with Pinot Noir meets its gustatory match in red meat.

But there’s no need to get complicated, either. “While both mustards are wonderful in a variety of recipes, they also shine straight out of the jar on your favourite sandwich,” explains Harry Lalousis, in-house mustard sommelier at Maille. “A smear of either one of the new mustards changes an ordinary sandwich into a gourmet creation.”  The Vineyard Selection range builds on La Maison Maille’s 270-year legacy of quality craftsmanship—from the inside, out. Both blends look as good as they taste, packaged in elegant, textured jars that are reminiscent of the stoneware pots available exclusively at Maille boutiques in Europe. Dijon Mustard with Sauvignon and Wholegrain Mustard with Pinot Noir will be available to seduce connoisseurs and flatter the most exquisite palates only for a limited time at gourmet grocers this summer for $7.89 per jar.

Maille Sommelier Sauvignon Blanc-crusted cod

1/3 cup (5 tbsp) Maille Sommelier Sauvignon blanc mustard
1 cup fresh breadcrumbs
Zest of 1 lemon (cut into wedges and use to garnish)
4 sustainable, skin-on cod fillets 
*Recommended side: Baby potatoes, or pasta with olive oil drizzle

Cooking Instructions:
Combine Maille Sauvignon Blanc mustard, breadcrumbs and lemon zest in a small bowl with a pinch of salt and pepper. Put cod fillets on a small roasting tray, skin-side down, then spread a quarter of the mustard mixture over each one. Preheat the oven to 400°F/ 200°C, once the oven is fully heated, bake for 15-17 mins or until fully cooked (golden brown). Garnish with lemon wedges. Serves 4

Roasted Chicken in Maille Pinot Noir mustard
and Pear sauce

2 large chicken breasts
1/2 cup (8 tbsp) Maille Pinot Noir wholegrain mustard
4 peeled and cored pears
2 sprigs of fresh thyme
1 large onion
2 tbsp butter
*Recommended side: Grilled vegetables, risotto or brown rice served with mustard & pear sauce

Cooking Instructions: 
Place a cast iron cocotte on medium heat, add butter and onions to simmer. Proceed to cook the chicken and brown on both sides. Then, add pears, Maille Pinot Noir mustard and water, as well as salt, pepper and thyme sprigs. Allow to simmer for 30 mins on low-medium heat. Serves 2.


SONOMA, Calif., May 15, 2018 /PRNewswire/ -- Enologix, Inc., Organizers of Bordeaux In America: The Climate Disruption, expect to draw 100 of the top winegrowers and climate experts to attend the inaugural climate conference on June 7, 2018 at Ramekins Event center in Sonoma, CA. Climatologist and Viticulture expert Greg Jones of Linfield College will present the keynote address.

The conference is intended to foster collaboration and develop solutions to the current and future impact of climate change on luxury winegrowing. This one day event will gather leaders in climatology, phenology, economics and winegrowing to predict future spatial distribution of temperatures, phenology fit of cabernet vines to future Napa Valley climate and bottled wine quality. Confirmed speakers include:

  • Dr. Greg Jones, Linfield College - Director, Evenstad Center for Wine Education Professor, Department of Environmental Studies
  • Dr. Elizabeth Wolkovich, University of British Columbia - Associate Professor, Forest & Conservation Science
  • Dr. Dan Sumner, UC Davis - Professor Agriculture and Resource Economics
  • Dr. Daniel Cayan, Scripps Institute of Oceanography, UC San Diego

"Our overall mission behind Bordeaux in America: The Climate Disruption is to find winegrowing solutions to problems we will face caused by increased Growing Season Temperature in Napa Valley and other famous California winegrowing regions," says Leo McCloskey, Founder of Enologix, Inc. "Eventually the varietal mix in Napa Valley will change, as will cultural practices and new vineyard installations. We want to show which varieties will leave and which will remain."


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