Toronto, ON (Nov. 27, 2019) -- There’s certain things that are distinctively Canadian for the holidays that bring us joy. That was the inspiration behind the launch of Quesada Burritos & Tacos’ ‘Cranbrrito’ holiday special – a Mexican-inspired play on classic festive flavours. It will launch at Quesada restaurants across the country starting Dec. 1 and will be available until Dec. 31 and served up with Ferrero Rocher chocolates – a much-loved holiday tradition for many.

“Our ‘cranbrrito’ is a mouth-watering way to get you into the spirit of the season with each and every bite,” said Steve Gill, Founder & CEO, Quesada Burritos & Tacos. “The sweet, tart, flavourful cranberry sauce perfectly complements a savoury - and possibly spicy burrito. It’s delicious!”

Quesada’s ‘cranbrrito’ holiday special includes a regular-sized burrito made with cranberry sauce and comes with three luxurious, gold-foil wrapped Ferrero Rocher chocolates and a side of spicy cranberry salsa freshly made in-house with roasted tomatoes, chipotle and De Arbol peppers.

Saatchi & Saatchi designed the in-store marketing materials while social media is handled jointly by Quesada and Saatchi. Promotion will also include advertising on SkipTheDishes. Influencer partnerships, media integrations and relations are being handled by V & Co.

Quesada Burritos & Tacos has become known for a fresh approach to classic Mexican cuisine. The award-winning Canadian-owned restaurant chain is one of Canada’s fastest-growing QSR’s with consistent increases in sales year-over-year. It currently operates 132 restaurants across Canada with 19 locations in development.

Quesada was founded in Toronto in 2004 by Steve Gill, a former tech consultant turned restauranteur, hungry for healthier, freshly made, Mexican-inspired food choices.


Vancouver - Wednesday, November 20 - Today, SilverChef, Canada’s leading hospitality financier, launched its new national awards program, The SilverChef Hospitality Awards, to recognize entrepreneurs across Canada who are advancing the hospitality sector. This program will acknowledge the hard work of hospitality entrepreneurs who are setting new standards in the areas of innovation, sustainability, and social responsibility and impact. SilverChef will award each winner $5,000 of commercial equipment to help grow their business. 

Robert Phelps, President of SilverChef, said: “The Canadian food and hospitality experience is often celebrated, but over the last 33 years we’ve seen the unique challenges faced by hard-working hospitality entrepreneurs. That’s why we created these awards – to acknowledge and reward those who are advancing Canada’s hospitality sector and shaping the future of the industry.”

“SilverChef has supported over 30,000 hospitality owners globally and I am looking forward to seeing the award entries that will highlight the fantastic success from some of Canada’s most innovative and brightest entrepreneurs,” Phelps continued.

There are four awards available under the following categories:

1.     Communitarian Award: Hospitality operators who give back either through charitable giving or hiring practices that impact their local communities.

2.     Entrepreneur of the Year: New businesses that have introduced something exciting, either with technology or service offering. This award recognizes the obstacles faced by hospitality entrepreneurs, and highlights the winner’s achievements in their first year of business.

3.     Momentum Award: Establishments that have made the largest leap forward in terms of sustainability or environmental conservation (e.g. food waste management).

4.     Hospitality Business of the Year: The establishment with the highest score overall.

Entry to the awards is open to all hospitality operators across Canada, free of charge. To enter or nominate someone for an award, please visit: The SilverChef Hospitality Awards. The closing date for entries into the awards is January 15th, 2020, and finalists will be announced on February 5th, one month prior to the RC Show 2020, the nation's largest hospitality tradeshow.

The awards judging committee is comprised of industry peers, veterans, and mentors. Winners will be announced at an awards ceremony at the RC Show 2020 on March 3rd, 2020, in Toronto. All finalists will receive complimentary admission to RC Show 2020, but will not need to be present or exhibiting at the show to qualify or win.


November 20, 2019

We've partnered with celebrity Irish chef, restaurateur, authour and lifestyle expert, Clodagh McKenna this Yuletide season to develop original winter Guinness recipes to help put a unique twist on your holiday entertaining menu.

Chef Clodagh McKenna has designed an outstanding menu for any holiday celebration, which includes festive dishes like Guinness Pork and Roast Garlic Sausage Rolls, Guinness Holiday Beef Pastry Wreath, and Guinness Black Velvet Chocolate Pots.


November 20, 2019 – Denver, CO – Ardent Mills, the premier flour-milling and ingredient company, is proud to serve as the flour supplier for Food Network Canada’s The Big Bake.

The Big Bake is a larger-than-life baking competition series with themed Halloween, holiday and spring episodes. In each episode, three professional baking teams have five hours to design, bake and decorate a grand-scale cake creation based on a particular theme. Utilizing Ardent Mills flour throughout the competition to make their delicious creations, these bakers aim to impress the judges with their ambitious designs. In the end, the most eye-popping and delicious cake will take home a $10,000 prize.

“This opportunity allows Ardent Mills to provide our quality flour to these incredibly talented teams of professional bakers,” said Elaine O’Doherty, Canadian Marketing Manager. “Food Network Canada’s The Big Bake is an entertaining and fun show and we are thrilled to play a part.”  

New episodes of The Big Bake: Holiday air Mondays at 10 p.m. ET/PT on Food Network Canada. For additional information, visit Please note, content can be viewed only in Canada.


NORTH VANCOUVER, BC (November 19, 2019) — Vancouver’s North Shore welcomes a new sister location to beloved Kerrisdale Italian eatery Bufala tomorrow as Bufala Edgemont officially opens the doors of its 3,300-square-foot dining room and bar in North Vancouver’s picturesque Edgemont Village.

The latest high-profile project for Gooseneck Hospitality — the Vancouver-based team behind Wildebeest, Lucky Taco, Bells and Whistles and the original Bufala that includes respected restaurateurs James Iranzad, Josh Pape and Nick Miller — Bufala Edgemont brings the same charm and feel of the original Bufala that opened on Vancouver’s West Side in 2014, but offers an expanded menu of rustic Italian comfort food served up family style and intended for sharing.

Open at 4 p.m. during weekdays and from 11:30 a.m. on the weekends with early and late happy hours seven days a week and lunch and weekend brunch services to follow, Bufala Edgemont’s menu includes a range of Starters, Salads and Mains such as Peace Country lamb shank (red wine, rosemary mushroom risotto) and heritage flatiron steak (7oz. Alberta beef, peperonata, polenta). The kitchen also showcases a variety of made-from-scratch Pizzas such as bone marrow (roasted bone marrow, mozzarella, parsley, lemon, bianco) and caponata (eggplant, treviso, burnt orange, fried capers, marinara), as well as Pasta dishes like sagne e pezze (kale, ‘nduja sausage, bagna cauda) and pappardelle (duck ragu, chestnuts, sage, pumpkin seeds).

The Bufala Edgemont bar menu includes an extensive list of Old- and New-World wine available by the glass and bottle, a mix of classic and contemporary cocktails, local craft beer on tap, amaro and grappa and a housemade rosemary limoncello in addition to espresso-based beverages, mocktails and non-alcoholic drinks.

The Bufala Edgemont décor scheme was designed by studio CM’s Andrea Greenway and Ella Kane (Bauhaus, Dalina), who took their cues from Italian modernism and films like The Graduate and Rear Window to inject a sense of warmth, familiarity and nostalgia to the space with walnut tones, soft metals, racked concrete walls, checkerboard floors and custom lighting.

To celebrate the launch, the Bufala Edgemont team will donate the profits from every Margherita pizza sold for the remainder of the month to local charity KidSport North Shore, which provides financial support for families facing barriers that prevent kids from playing organized sports.
“Just like Kerrisdale, there’s a strong sense of community here in Edgemont Village, and we’re excited to be a part of another tight-knit and historic area of the city,” says Iranzad. “We also know what an active and sport-oriented area the North Shore is, so we’re pleased to give a little something back to the thousands of local kids who play organized sports here through KidSport.”


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