Print

TORONTO – October 25, 2018 – Restaurants Canada has officially selected Hotel X Toronto by Library Hotel Collection, the city’s newest hospitality hotspot, as home to RC Show’s offsite industry events during RC Hospitality Week.

Known as the hospitality event of the year, RC Show and RC Hospitality Week bring hospitality and foodservice professionals together to enjoy culinary experiences, network,
and learn about the ideas and trends that are transforming their industry. The upcoming RC Show will take place from February 24-26, 2019 and will revolve around the theme of sustainability.

“We are thrilled our guests can now enjoy an elevated offsite experience and luxurious accommodations as part of our world-class annual event,” said Shanna Munro, Restaurants Canada President and CEO. “Launching this partnership in the lead up to the 2019 RC Show is especially fitting, as the new hotel embodies sustainability – from its onsite renewable energy systems, to its food and waste disposal and composting program, to its Buy Local Products program that promotes Ontario-grown produce and incentivizes the local economy.”

Located across from the RC Show venue at the Enercare Centre, Hotel X Toronto by Library Hotel Collection boasts impressive meeting spaces, stunning views and is the perfect backdrop for the trade show’s offsite festivities.

Here are a few events taking place at Hotel X Toronto by Library Hotel Collection that should not be missed during the 2019 RC Show and RC Hospitality Week:

  • RC Annual General Members Meeting in Fort Hall — Sunday, Feb. 24, 7 a.m. to 9:45 a.m.
  • RC Leadership Conference in the Theatre — Monday, Feb. 25, 8:30 a.m. to 12:30 p.m.
  • Top-to-Top Reception in the View and Nest — Monday, Feb. 25, 5 p.m. to 8 p.m.
  • Breakfast with Champions in the Victory Ballroom — Tuesday, Feb. 26, 7 a.m. to 10 a.m.

“We are honoured to have Hotel X Toronto by Library Hotel Collection chosen by Restaurants Canada to partner with them on this prestigious event,” said Henry Kallan, President of the Library Hotel Collection. “The RC Show is such a wonderful opportunity to welcome leaders in the foodservice industry, and we look forward to being an integral part of this experiential event for years to come.”

Limited rooms are available for RC Show 2019 — the Hospitality Event of the year! Hospitality Suites are available for sponsors and partners. The RC Show room block rate is $259/night (Regular $507). To book now, visit: https://www.rcshow.com.

 
Print

MONTREAL, Oct. 26, 2018 /CNW Telbec/ - Thousands of restaurants launch every year, but only ten remarkable destinations can call themselves Canada's Best New Restaurants. Today, Air Canada and presenting partner American Express revealed its highly-coveted Top 10 list with The Restaurant at Pearl Morissette from Jordan, ON, placing atop the list as Canada's Best New Restaurant.

Located in wine country on the Niagara Peninsula, The Restaurant at Pearl Morissette has two chefs who serve an ever-changing, multi-course menu of locally produced and foraged ingredients inspired by seasonal French cooking. Coming in second is wine bar Vin Mon Lapin in Montreal, the latest installment from the city's Joe Beef team. Also hailing from Montreal is this year's third place winner, Italian eatery Elena from the founders of hot spot Nora Gray.

To create the list of Canada's Best New Restaurants, a panel of industry experts considered every new bistro, pub and cafe to generate a delicious selection of restaurants for one writer to visit. This took the writer on a month-long quest from coast to coast to coast, sampling cuisine as diverse as Canada itself. The contest is sponsored by, American Express, Acura Canada, Diageo World Class Canada and Nespresso.

"So many cities across Canada are now recognized as culinary destinations, inspiring both national and international travel. With Canada's Best New Restaurants, Air Canada is shining a well-deserved spotlight on the chefs who make our country one of the most diverse and desirable places to dine," says Andy Shibata, Managing Director, Brand, Air Canada. "For 17 years, Air Canada has celebrated the chefs and innovators who are putting Canada on the map and this year's Top Ten are welcome additions to this highly-coveted club."  

"As an ongoing sponsor of Air Canada's Best New Restaurants, we are delighted in this list, which inspires our Cardmembers with such evolution within Canadian cuisine," said David Barnes, VP of Communications and Advertising, American Express Canada. "Canada has an incredible restaurant scene and Amex Cardmembers rely on our brand to give them access to the best restaurants and chefs."

A sense of playfulness and adventure abounds in Canadian restaurants — chefs are serving serious food without taking themselves too seriously. An ice cream sundae is the prized dessert at Aloette, and hoser-classic Labatt 50 is on the drink list at St. Lawrence. Elena's colourful jet-set décor hosts a pizza-focused menu groaning with puns, while Bündok, located in Edmonton's hopping young Ice District, grooves to a killer playlist curated by its snowboarding chef.

Here's the complete list of Air Canada's Best New Restaurants 2018:

  1. The Restaurant at Pearl Morissette (Jordan, ON): Atop a massive black barn, the restaurant glows like a landlocked lighthouse on the Niagara Peninsula. The prix-fixe menu features ingredients largely grown or foraged from the surrounding land, with pairings drawn from the winery's holdings and like-minded makers across the globe.
  2. Vin Mon Lapin (Montreal, QC): The green of potted plants dapples the white walls of this Little Italy oasis, where stellar wines playoff layered flavours and textures. This spot serves a dazzling salad of endive, caramelized pumpkin seeds, pickled elderberries and shaved foie gras matches with the creamy minerality of a Loire Valley Domaine du Haut-Planty muscadet, while aromatic Jerusalem artichoke bread topped with sunflower crumble finds a partner in a sunflower butter.
  3. Elena (Montreal, QC): To see what's making Montreal buzz, step into the electric Italian-modern comfort of Elena, a pizza and pasta restaurant from the Nora Gray team. Chow down on pizza showered with six kinds of mushrooms, celery root and taleggio; and handmade tagliatelle with a robust pork and beef ragù.
  4. St. Lawrence (Vancouver, BC): This cozy, teal-panelled spot excels at fat tranches of smoked-ham-studded pâté en croûte accompanied by two kinds of mustard and bottomless crocks of cornichons. A must try is the sautéed sweetbreads with mashed potatoes and morels that are doused with a deep, savoury jus.
  5. Giulietta (Toronto, ON): Sip on low-alcohol amaro spritzes amid Italian-wool-covered walls, the hip and beautiful come to this west-end outpost for its combination of painstaking technique and robust, elegant flavours. They serve up a beautiful plate of fork-tender goat which undergoes a four-hour braise before appearing atop a creamy pool of polenta that tastes both of butter and chicken broth.
  6. Aloette (Toronto, ON): The casual dishes served reveal a serious attention to detail: wedge salad with thin slices of avocado and a sprinkle of crunchy wild rice, pumpkin seeds and soy beans, torched scallops with wasabi peas and a burger enriched with brisket and pungent Beaufort cheese.
  7. Avenue (Regina, SK): The super-tight chef-bartender team behind Ayden in Saskatoon touches down in a city centre heritage building. Their menu consists of tender seared Diefenbaker trout preens on a creamy bed of fresh peas, asparagus and three-grain risotto and a raspberry soufflé.
  8. Bündok (Edmonton): Catch a chef on the rise at this dark-wood-accented downtown space. Don't miss out on their glistening slices of fruity, olive-oil-painted sea bream crudo that are showered with diced apple and Thai basil, brought into vivid relief with orange flecks of bird's eye chili.
  9. Sand and Pearl (Picton, ON): Feast on Fogo Island crab legs, buttery lobster rolls on pain au lait and Manitoulin Island trout niçoise salad that pops with pickled green beans and lemony crème fraîche. Wash them down with Parsons Hula Hoop Sour beer or a Huff Estates pinot gris.
  10. The Courtney Room (Victoria, B.C.): Steak and seafood get dressed up at this serene Victoria sanctuary outfitted with a creative charcuterie cabinet. Their duck breast is aged for two weeks to deepen its flavours, then seared and nestled among Tokyo turnips and braised daikon – perfect with a plummy B.C. Lock and Worth merlot.

Readers can view the full story and find out more about the winners in the pull-out dining guide in the November issue of Air Canada enRoute magazine and online at CanadasBestNewRestaurants.com.

Canada's Best New Restaurants Video Series
Go to CanadasBestNewRestaurants.com for behind-the-scenes videos of this year's top three restaurants: The Restaurant at Pearl Morissette, Vin Mon Lapin and Elena. Now also screening on the Food, Documentary and Travel TV channels on the Inflight Entertainment system on most Air Canada flights.

Awards Celebration
The Top 10 restaurants were revealed during the annual Canada's Best New Restaurants event on October 25, 2018, at the Queen Richmond Centre West in Toronto. Top chefs from across the country gathered to show off their culinary skills, serving the public, industry professionals and Air Canada guests flavours from their winning menus. For event photos, please see link: https://bit.ly/2ytzLdd.

 
Print

Lanoraie, Québec – October 25, 2018 – Vignoble CARONE Wines (CARONE), premium estate winery located in the Lanaudière region of Québec, announced today the release of APEX Pinot Noir wine made in a natural wine style, returning to the winemaking roots of its founder Pietro Carone.

 
Made from 100% estate grown pinot noir, winemaker, Anthony Carone paid homage to the raw, artisan wines that his father, Pietro, used to make. “I believe wine, and especially Quebec wine, has become overly complicated, which in some cases, no longer reflects the heart and soul of a particular region – terroir. My goal with APEX was to return to the simplicity of our family’s traditional methods – crush grapes, ferment, transfer with gravity, and wait. APEX is a throw back to this natural winemaking style before the industrialization of vineyards and winemaking,” said Anthony Carone, Owner and Winemaker of CARONE.
 
Mr. Carone continued: “We do not have an organic certification but nothing was added to the APEX vineyard parcel and only non-chemical vineyard management techniques were used throughout the growing season. APEX is a wine that is entirely expressive of pinot noir grown in our region – Lanaudière.”
 
CARONE was the first commercial grower of pinot noir grapes in Québec and currently offers its pinot noir under three wine brands – APEX, VERITÀ and VENICE. The winery has been transitioning from hybrid grape varieties to vitis-vinifera varieties since it first garnered international success with its Cabernet wine in 2004. By focusing on high quality grape varieties, CARONE crafts intensely flavoured, medium bodied red wines that are expressive of its winemaker and its terroir that are enjoyed by clients in five continents.
 
APEX Pinot Noir | PIONEERING QUEBEC PINOT NOIR
The twelve disciples is what winemaker Anthony Carone calls the twelve clones of pinot noir that he hand harvested to ensure the optimal blend of the ripest fruit. Each clone brings forward its personality, building up to create the apex of a Quebec pinot noir. Tradition continues to the cellar practices using indigenous (wild) yeasts fermented on skins, 70% stems, for 12 days with manual punch downs throughout, a minimum of 4-6 times a day. No enzymes, gravity filtration – nothing added, nothing removed – total SO2 is 22 mg/L. Aged exclusively in stainless steel tanks. Alc./vol. is 12.5%. The results – APEX Pinot Noir 2017 starts with sweet cherry blossom and blackberry then broaden along the palate to include tobacco leaf, dark chocolate, and subtly black tea undertones. The fresh acidity supports the velvety tannins in balance. For more information: www.apexwine.ca
 
The first vintage, 2017, consists of a release of less than 800 bottles (750 mL) at $22 per bottle. This extremely limited production is available exclusively at fine grocers and online at www.bonjourcarone.com.

Tastings of APEX Pinot Noir will be held in Montreal and Quebec:
 

MONTREAL
Friday, October 26, 2018 from 3:30 PM to 7:30 PM
Le Vinologue
4301 Ontario Est
Montreal, Quebec H1V 1K5
 
Saturday, October 27, 2018 from Noon to 4:00 PM
Marché Des Saveurs Du Québec
(Jean-Talon Market)
280 Place du Marché-du-Nord
Montreal, Quebec H2S 1A1

QUEBEC
Sunday, October 28, 2018 from 2:00 PM to 4:00 PM
La Cave à Vins (Le Marché du Vieux-Port)
160 Quai Saint André
Quebec, Quebec G1K 3Y2


Vignoble CARONE Wines | CARONE is a premium estate winery located along the St. Lawrence River in the Lanaudière valley, Québec’s fastest developing wine growing region. CARONE currently offers its wines under five brands – APEX, ITALUS, VENICE, DOUBLE BARREL, BIN 33 and VERITÀ – and the company expects to expand on its wine offerings. CARONE wines are sought out worldwide by consumers who appreciate the company’s relentless devotion to perfection, outside the bottle thinking, and commitment to quality.

 
Print

October 19, 2018

By producing ingredients onsite using advanced technology in hydroponics and aeroponics, restaurants can meet consumers’ desire for localism to an even greater degree than locally sourced products, says GlobalData, a leading data and analytics company.

According to GlobalData’s Q4 2017 consumer survey, 38% of consumers consider locally produced products to be healthier, 70% think they are fresher, but only 22% think this means they are more traceable. This reflects a concern amongst consumers that, even if a product is produced locally, that does not mean they have any idea of how it is produced. Onsite growing, perhaps even in front of the consumers’ eyes, can make the plant to plate connection obvious and can encourage a healthy image for a dish.

William Grimwade, Associate Consumer Analyst at GlobalData comments, “This phenomenon has so far been limited to high end, independent restaurants who can charge a premium for using ultra local ingredients, however chains could adopt this trend, by investing in new technologies that can provide greater food production in a smaller area.”

Other examples of restaurants that have invested in hydroponics and aeroponics are Californian chain, Tender Greens, who surround their diners with aeroponic towers that are growing next week’s lunch at a rapid rate, whilst providing a natural feel to the restaurant. Also, New York restaurant, Bell Book and Candle have a roof garden filled with aeroponic towers that meet 90% of the restaurant’s need for vegetables and herbs.

 

Page 8 of 13

<< Start < Prev 3 4 5 6 7 8 9 10 11 12 Next > End >>