TORONTO, April 17, 2026 /CNW/ - The Playoffs are here and Tim Hortons is showing up for Canadian hockey and basketball fans in a big way.

Available now, participating Tims® restaurants in Edmonton, Montreal, Ottawa and Toronto are serving up limited-edition large hot beverage cups decked out in the colours and spirit of their Playoff-bound hometown teams:

• Fans in Edmonton can cheer on the Oilers with a Tims cup transformed into Oilers orange and the rallying cry: "Let's Go Oilers!"
• Ottawa fans will cheer on the Senators with black hot beverage cups and the "Go Sens Go!" message.
• In Montreal, Habs fans will celebrate with a red Tims cup with white and blue accents along with the "Go Habs Go!" chant.
• In Toronto, black cups include the Raptors' legendary "We The North" slogan front and centre.

"As the home of the Tim Hortons Double Double®, we have twice the excitement this Playoff season for Canadian hockey and basketball fans with so many of our hometown teams battling it out for Playoff glory," says Hope Bagozzi, Chief Marketing Officer for Tim Hortons.

"We're so excited to join our guests in cheering for Canada's teams throughout the Stanley Cup® Playoffs and NBA® Playoff runs."

Plus, starting April 18, each time a Canadian NHL® team wins a 2026 Stanley Cup® Playoff game, Tims RewardsTM members will unlock exclusive, limited-time offers in the Tims app.

Also, Tim Hortons will be supporting the Raptors Playoff Tailgate in Maple Leaf Square in Toronto where fans can enjoy free Tims coffee and hot chocolate while supplies last and cheer on the Toronto Raptors together.

NHL, the NHL Shield and the word mark and image of the Stanley Cup are registered trademarks of the National Hockey League. NHL and NHL team marks are the property of the NHL and its teams. © 2026 NHL. All Rights Reserved.

PITTSBURGH - Chatham University has launched a new professional certification designed to transform how commercial kitchens are built and operated.

Developed with sustainability leader EcoChef, the EcoChef Practitioner program trains chefs, architects, engineers, and designers to create high-performance commercial kitchens that prioritize energy efficiency, electrification, indoor air quality, and long-term operational value.

“At Chatham, sustainability has to be both innovative and practical,” said Emily Heffernan, Ph.D., Dean of the Falk School of Sustainability and Environment. “This program prepares professionals to lead the next generation of commercial kitchen design—where performance, health, and sustainability work together.”

The 12-module, self-paced online program explores electrified kitchen equipment, energy and waste optimization, ventilation and refrigeration systems, worker health, and the financial and policy considerations shaping modern foodservice operations.

The curriculum was developed by EcoChef co-founders Gerard Kenny, John Harrison, and sustainability chef Christopher Galarza, a leading voice in the green foodservice movement.

Learn more at chatham.edu or ecochef.org.

Toronto, ON — April 16, 2026 — Chef-driven concept Eggslut is officially entering the Canadian market with the opening of its first-ever location on King Street West in Toronto on April 30, 2026. This highly anticipated debut marks the beginning of a structured Canadian expansion, with a second Toronto location at Yonge and Dundas set to open in summer 2026, and additional markets under evaluation, including Vancouver.

Founded in Los Angeles in 2011, Eggslut quickly gained a devoted following for its elevated take on classic breakfast fare—transforming simple ingredients into thoughtfully crafted, craveable dishes. Today, the brand has grown into a recognized name, with locations across the United States and internationally throughout the United Kingdom, Japan, and Australia.

In Canada, Eggslut is operated by Westrich Hospitality Inc., an independent franchise partner of ES Franchise LLC, the brand owner and franchisor. The Toronto locations are entirely Canadian-run, with a focus on sourcing directly from local Ontario-based suppliers and building a homegrown team—ensuring the brand's first chapter in Canada is rooted in the local community from day one. Key partners include Burnbrae Farms, which supplies the eggs central to Eggslut's menu, alongside a network of trusted local producers.

The King Street West location represents the first of multiple planned openings in Canada, bringing Eggslut's signature combination of high-quality ingredients, precise execution, and bold yet approachable flavours to one of North America's most competitive dining markets. The forthcoming Yonge and Dundas location will further establish the brand's presence in Toronto, with additional growth planned in key Canadian markets. All locations are developed in accordance with ES Franchise LLC's global brand and operational standards.

At the core of Eggslut's appeal is its tightly focused, chef-led menu. Fan-favourite items include The Fairfax, made with cage-free soft scrambled eggs, cheddar cheese, caramelized onions, and sriracha mayo on a warm brioche bun, and The Slut, a coddled egg served over smooth potato purée, topped with grey salt and chives, and accompanied by slices of baguette.

“Eggslut started with a simple idea: take something familiar and make it exceptional,” said Andy Lee, Co-Owner of Eggslut. “From a food truck in Los Angeles to a global following, we've stayed focused on quality, consistency, and intention. Toronto is a city that truly shows up for food, and we're excited to introduce Eggslut to the market and let the food speak for itself.”

“From day one, our focus has been on building Eggslut in Canada the right way—with a local-first mindset,” said Adam Flook, Development Lead, Westrich Hospitality. “We've partnered with Canadian suppliers, hired a Canadian team, and approached this as a long-term investment in the market. While the brand has global recognition, we're delivering an authentic Eggslut experience that's deeply rooted in the local community.”

With its Canadian debut, Eggslut is poised to become a standout player in Toronto's competitive dining landscape—bridging the gap between fast-casual convenience and chef-driven quality, while delivering the visually compelling, flavour-forward experience that has defined the brand globally.

Eggslut's first Toronto location will open at 545 King Street West in Toronto on Thursday, April 30th, 2026.

Learn more at eggslut.com | eggslut.ca

April 15, 2026 – North America’s 50 Best Restaurants, sponsored by S.Pellegrino & Acqua Panna, has announced Restaurant Pearl Morissette as the recipient of the Art of Hospitality Award 2026, a special recognition honoring excellence in restaurant service and the overall dining experience. The award celebrates outstanding front-of-house hospitality, highlighting the essential role that warmth, attentiveness, and thoughtful service play in creating a truly memorable meal. This honor is the second pre-announced award revealed ahead of the live awards ceremony, which will take place in New Orleans, in collaboration with host destination partner, New Orleans & Company.

Led by chef-owners Daniel Hadida and Eric Robertson, Restaurant Pearl Morissette is renowned for its thoughtful, French-inspired farm-to-table cuisine, relying on sustainable agriculture practices and deep connection to the surrounding landscape. Located in Lincoln, Ontario, within Niagara’s celebrated wine region, the dining room sits above Pearl Morissette Estate Winery and features floor-to-ceiling windows overlooking the estate’s regenerative farm, peach orchard, and expansive vegetable, herb, and flower gardens.

The restaurant offers an ever-changing carte blanche (blind) tasting menu that showcases seasonal and regional ingredients grown both on-site and by nearby farms and sourced from nearby lakes. Guests discover each dish as it is served, placing the experience entirely in the hands of the chefs and team. Dishes may include grilled West Coast geoduck with pickled spruce tips, caramelized spiral celeriac tart topped with Acadian sturgeon caviar, and Nubian goat with overwintered parsnips and blackened barley koji. In addition to the 10+ course prix fixe dining experience, the restaurant also hosts a one-table-per-night chef’s table, where six guests enjoy an extended tasting menu guided by the chefs.

Wine is naturally central to the experience, with selections featuring the estate’s acclaimed cuvées and back vintages. However, the restaurant is equally praised for its non-alcoholic garden pairings —thoughtfully crafted combinations of fruits, vegetables, and herbs such as rhubarb and sage-infused apple juice or an earthy matcha, honey, and mushroom kombucha.

A spokesperson for North America’s 50 Best Restaurants says: “What really sets Restaurant Pearl Morissette apart is how effortlessly the team combines creativity, sustainability, and genuine care for their guests. Every visit feels personal and considered, and that’s exactly what the Art of Hospitality Award celebrates.  We are thrilled to recognize Restaurant Pearl Morissette as the 2026 winner of the Art of Hospitality Award, and to celebrate Daniel Hadida, Eric Robertson, and the team behind it.”

Chef Daniel Hadida says: “This award belongs to every person who has been part of Restaurant Pearl Morissette. Hospitality, for us, has never been a standard to meet. It is a commitment we make to each guest, rooted in genuine care for the people who walk through our doors and the community that surrounds us.”

Restaurant Pearl Morissette is guided by a holistic philosophy grounded in regenerative agriculture and deep partnerships with regional farmers and producers. Its tasting menu evolves with the rhythms of the surrounding landscape, offering a thoughtful and elegant dining experience that highlights Canada’s rich agricultural heritage. This approach has made the restaurant a fitting recipient of this year’s Art of Hospitality Award. Last year, Restaurant Pearl Morissette was ranked No.3 and awarded The Best Restaurant in Central Canada 2025, on North America’s 50 Best Restaurants’ inaugural list.

This award is the second of several pre-announced honors to be revealed ahead of the North America’s 50 Best Restaurants 2026 awards ceremony, taking place in New Orleans on the evening of May 28. The Champions of Change Award was announced early this year, and the One To Watch Award will round out the pre-announced honors ahead of the festivities in New Orleans. The ceremony will anchor a multi-day program featuring #50BestTalks, the Chefs’ Feast highlighting regional ingredients and culinary talent, and the highly anticipated awards ceremony and live countdown.

For additional news leading up to the awards ceremony, visit