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VANCOUVER, BC (October 17, 2018) — The newest member of Tacofino’s growing family of restaurants, Ocho, officially opens its doors in Vancouver’s Mount Pleasant neighbourhood tonight at 5 p.m. at 8 East 5th Avenue.

The sixth brick-and-mortar location for Tacofino, Ocho occupies 2,800 square feet of space in a refurbished art-deco heritage building and offers a 100-seat dining room and expansive horseshoe-shaped bar for dine-in guests with a take-out counter soon to open for those looking for quick-service, grab-and-go options.

Ocho is the latest addition to a beloved West Coast brand that was launched in 2009 when cofounders Jason Sussman and Kaeli Robinsong opened the original Tacofino Cantina in Tofino, BC and quickly gained a following thanks to their signature quality, fresh and affordable fare prepared with an environmental and nutritional conscience.

Reinforcing Tacofino’s long-standing tradition of offering menus unique to each location, Ocho features a lineup of fire-grilled, char-roasted meat and vegetable dishes developed by Sussman and Tacofino’s Michelin-starred Chef Stefan Hartmann. Beyond an assortment of tacos such as grilled skirt steak, crispy cod, rapini, squid and sweet potato and leek varieties, Ocho also offers new share-plate options such as whole grilled rockfish, half chicken, grilled pork belly and top sirloin as well as starters like grilled romaine salad, queso fundido, empanadas and pozole.

At the Ocho bar, guests can enjoy a pint of rotating local beer selections on tap from such local craft breweries as Strange Fellows, Brassneck, Strathcona and Superflux as well as import beers and an array of house-made tequila-based cocktails like the paloma, classic lime or jalapeño-infused margaritas and Caesars as well as sangria available by the glass and pitcher.

In envisioning Ocho’s décor, Vancouver’s Shiloh Sukkau — who also blueprinted the design of Tacofino’s Gastown, Yaletown and Oasis locations — found her inspiration in the folk-art flower motif adopted as a sign of peace by the counterculture movements of the 1960s. At Ocho, she uses it as a template for the corrugated-concrete bar and planter that serve as centerpieces and in the design of the interlocking tables and graphics for signage and menus. She also contrasts the motif and highlights the industrial origins of the building — originally home to a manufacturer of electrical components for the allied war effort in 1942 — by incorporating unfinished materials such as concrete, wood and steel into the space.

“Mount Pleasant is such a vibrant and exciting place and exactly the sort of neighbourhood we like to call home,” says Sussman. “Ocho has given us the opportunity to share some fresh menu ideas more closely related to the things we like to cook for our friends and family.”

For more information on Tacofino, go to tacofino.com

 
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OAKVILLE, ON, Oct. 17, 2018 /CNW/ - Restaurant Brands International Inc. (TSX/NYSE: QSR, TSX: QSP) will release its third quarter 2018 financial results on Wednesday, October 24, 2018 and will host an investor conference call that morning at 8:30 a.m. Eastern Time.

The earnings call will be webcast on the company's investor relations website http://investor.rbi.com and a replay will be available for 30 days following the release. Investors may also access the conference call via the following dial-in numbers: (877) 317-6711 for U.S. callers, (866) 450-4696 for Canadian callers, and (412) 317-5475 for callers from other countries.

 
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VANCOUVER, BC (October 15, 2018) — For the second year in a row, a key member of the Boulevard Kitchen & Oyster Bar back-of-house team won the Hawksworth Young Chef Scholarship finals in Toronto as Junior Sous Chef Daniel Kim reigned supreme at the annual culinary competition this past weekend.

In winning the prestigious title, 24-year-old Kim follows in the footsteps of 2017 winner and fellow Boulevard Chef de Partie Connor Sperling, who was part of the Boulevard team that travelled to this year’s event to assist Kim on his culinary quest for glory. Kim claimed his spot at the 2018 finals after winning one of four regional heats that were held in Vancouver, Calgary, Toronto and Montréal earlier this year.

The national competition involved a black-box challenge during which the eight finalists had three hours to incorporate such mystery ingredients as Fraser Valley Specialty Poultry duck, guanciale sorrentino, butternut squash, local honey, Canadian eggs and Cacao Barry Origin Saint-Domingue 70% Dark Chocolate into a main dish and dessert course. An all-star culinary panel of 13 top chefs and critics including David Hawksworth, Norman Laprise, Lee Cooper, Jacob Richler and Lian Yeung judged the final dishes.

Kim, who edged out runner-up Jordan Wilkinson (Hexagon, Prince Albert, SK) and third-place finisher Michael Roszell (The Pear Tree, Burnaby) for top spot, is the fifth BC-based chef in six years to win the competition, following Paul Moran in 2013, Michael Christiansen in ’14, Alex Hon in ’16 and Sperling last year. 

“This is an amazing honour, and no easy feat when you consider the talented group of chefs that were part of the finals,” said Kim. “I credit a lot of this to the advice and training of mentors like (Executive Chef – Signature Restaurants, Sutton Place Hotels) Alex Chen and (Boulevard Executive Chef) Roger Ma, who taught me the importance of staying calm when it comes to high-pressure culinary competitions.”

The Hawksworth Young Chef Scholarship Foundation is a culinary arts non-profit created to recognize and inspire young Canadian chefs, while promoting professionalism and culinary excellence within the hospitality industry. Through its national annual competition, the program provides a platform for talented young chefs to get a head start with an unparalleled opportunity to work in the country’s leading restaurants. The winner of the competition receives $10,000 and a stage at a selected top international restaurant.

“We can’t express enough how proud we are of Daniel for showing such discipline and rising to the challenge on a national stage like this,” said Chen, who was named Chef of the Year at the 2018 Vancouver Magazine Restaurant Awards. “It just speaks to the maturity, professionalism and skills that both Daniel and Connor possess and why they are such a key part of our team at Boulevard.”

 
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TORONTO (October 15, 2018)– The 9th Annual Smoke’s Poutinerie World Poutine Eating Championship wrapped on Saturday, October 13 at Yonge-Dundas Square with an unprecedented final tally of $110,723.17 raised to benefit Friends of We Care. Twenty-seven Canadian CEO’s took part in the CEO Charity Eat-Off contributing an incredible $105,000. The number continued to climb throughout the day as funds from donations on-site were added to the largest single donation that the event has generated since its inception in 2010.

Ryan Smolkin, Smoke's Poutinerie CEO (Right) presents donation cheque to
Friends of We Care Executive Director, Tiana Rodrigue (Left)


The CEO Charity Eat-Off has now raised over $200,000 in charitable donations for national charity partner, Friends of We Care. In addition to CEO’s bringing their own form of entertainment to raise donations, additional funds were raised on-site at the two competing Smoke’s Poutinerie food trucks, the Friends of We Care S’mores Station and donation boxes located throughout the square. The title of the 2-minute charity competition was claimed by Steve Marshall, President of Magnum Food Brokers Inc.

“#WPEC2018 was epic in more ways than one!” says Ryan Smolkin, CEO (Chief Entertainment Officer) of Smoke’s Poutinerie and creative genius behind WPEC. “Not only were we totally stoked to host an amazing roster of amateurs, CEO’s, and the best professional eaters in the world, this year marked the greatest year in WPEC history benefiting our amazing charity partner Friends of We Care. Our mission has always been to entertain our fans, but WPEC is much more than just free poutine and competitive eating. The 9th Annual WPEC showed what Plaid Nation can really do to help others!

The LARGEST Poutine Eating Competition and 2nd largest Professional Eating Competition in the world, sanctioned by Major League Eating (MLE), also featured two more gravy-fueled eating competitions including the Amateur Eat-Off, and the main event Professional Eat-Off.

This year, fans witnessed an unmatched lineup of eleven of the best professional eaters in the world who took to the main stage with the goal of capturing the title of World Poutine Eating Champion! After a grueling 10-minute competition, the world #1 ranked professional eater Joey ‘Jaws’ Chestnut of San Jose, California re-claimed the championship with an impressive 17.5 lbs. of poutine consumed. Chestnut’s victory came as he narrowly beat the 2nd Place competitor Darron Breeden (#5 ranked eater) of Orange, Virginia who ate 16 lbs. 3rd Place was awarded to the top-ranked female professional eater in the world (#7 ranked eater overall), Miki Sudo of Las Vegas, Nevada as she finished with 15 lbs.

The Amateur Eat-Off saw aspiring eaters from the Official Regional Qualifier Competitions square off with Joel Hansen from Waterloo, Ontario claiming 1st Place consuming 8.5 lbs. of poutine in 5 minutes. Kelowna, British Columbia’s Dan Audy finished in 2nd Place having eaten 4 lbs., and Stephen Blohm of Oshawa, Ontario coming in 3rd Place with 2.5 lbs.

Smoke’s Poutinerie brought their ROCK ‘N’ ROLL Stage Show to Yonge & Dundas Square as KISS cover band Destroyer ROCKED with their legendary live show! Fans received FREE poutine all day long along with free samples of Tennent’s Lager and Magners Irish Cider, Monster Energy’s Get Gronked Nerf Football Activation & sampling, mini gaming tournaments from Activision with the release of the next installment in the Call of Duty franchise – Call of Duty: Black Ops 4, Smoke’s Cabin with Creative Club and much more!

MAJOR LEAGUE EATING OFFICIAL RESULTS:

1. Joey Chestnut 17.5 lbs

2. Darron Breeden 16 lbs

3. Miki Sudo 15 lbs

4. Matt Stonie 12.5 lbs

5. George Chiger 11.5 lbs

6. Badlands Booker 10 lbs

7. Derek Jacobs 9.5 lbs

8. Darrien Thomas 8 lbs

9. Buffalo Jim 7.5 lbs

10. Jesse Kankula and Wild Bill Myers

 
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TORONTO, Oct. 15, 2018 – Restaurants Canada invites foodservice and hospitality professionals to shop, taste, learn, connect and grow their businesses at the industry’s must-attend event of the year from February 24-26, 2019 at Toronto’s Exhibition Place.

“This year’s RC Show is leading the conversation around the true meaning of sustainability for the foodservice and hospitality industry,” said Shanna Munro, Restaurants Canada President and CEO. “The key to sustainability is ability — the ability to harness the power of innovative products, pioneering people and transformative ideas to keep improving our bottom line in harmony with the planet. That’s what we’re looking forward to getting businesses excited about at this year’s show.”

Now in its 74th year, the RC Show has become a world-class event that foodservice and hospitality professionals can’t afford to miss. Attendees will have the chance to learn about the latest innovative products, gain industry insights and expand their network, all while enjoying an unparalleled experience.

What to expect at #RCShow19:

  • A dynamic tradeshow floor. Explore eight pavilions and five stages featuring industry-leading products and services across all categories, including: breakthrough technology, equipment, décor, food and beverage — all curated to intrigue and delight the senses.
  • Three days of influential speakers. Experience a line-up of more than 150 presentations, panel discussions, workshops, culinary demos and masterclasses that will inspire, deliver insights from thought leaders and guide the industry to greater success.
  • A premium venue. Enjoy first-class guest rooms and hospitality suites at the newly opened Hotel X, offering food and drink experiences paired with extraordinary views, located steps away from the Enercare Centre.

What attendees will gain from #RCShow19:

  • Market insights and data. Get the inside scoop on top industry trends, including the emergence of plant-based menus, aquaculture, sustainable seafood and the risks and opportunities around cannabis within the culinary world.
  • Exclusive deals. Take advantage of exciting offers and incentives from top companies with the Meet the Buyer/Supplier Appointment-Scheduling Tool.
  • Menu solutions. Acquire new food and beverage inspirations from Canada’s top culinary talent, baristas and bartenders, and watch as they go head-to-head in this year’s Garland Culinary, Beyond the Rail Cocktail, Latte Art and Good Spirits Competitions.
  • Thought leadership sessions. Hear from industry experts at the RC Leadership Conference discussing People, Profits and the Planet. Meet industry game changers and the ones to watch for on the Speaker Stage. Learn about ideas and trends that are transforming the world of hospitality at the Breakfast with Champions event and congratulate the winner of the RC Leadership Award.
  • Revenue-driving solutions. Get tips on how to save money by saving energy, how going local can improve your bottom line, and take in Eco Pavilion workshops on how to reduce waste from single-use plastics and other sources, while learning about incentives and rebates.
  • Advice on starting a business. Learn how to start your own restaurant, or manufacture or develop a new product at the Mentor Series sessions, and get a sneak peek at new concepts, sustainable products and future dining operations by checking out the RC Restaurant Experience simulation.
  • Tools to overcome industry challenges. Get an understanding of best practices and discover new, innovative approaches that have helped businesses successfully navigate issues such as staffing, mental health, supply chains and product distribution.
  • Networking opportunities. Don’t miss the chance to connect with colleagues and peers while enjoying an impressive celebration of food and drink at RC Hospitality Week events.

How to attend #RCShow19:

Visit www.rcshow.com to see the full RC Show line-up and register early to save 50% off the on-site price. All those who register by Dec. 31 will be entered for a chance to WIN A VIP EXPERIENCE PACKAGE including:

  • Air Canada flights for two (for out-of-town guests)
  • A two-night stay at Hotel X
  • VIP access to the RC Show and RC Hospitality Week events

Registration is now open!

  • RC Members can register for free!
  • Non-Member registration prices:
  • $40 Early bird price (register before Jan. 1, 2019)
  • $60 Regular pre-event price (register before Feb. 24, 2019)
  • $80 On-site price (on/after Feb. 24, 2019)

Registration includes three-day access to the RC Show and a ticket to the Opening Night Reception on Sunday, Feb. 24.

Join the conversation on social media: #RCShow19 #RCShowCanada #SustainABLE

To sign up for media accreditation, arrange an interview, or to RSVP for media tours and the pre-show media event, please reach out to the contacts below:

Lisa Raffaele │647-837-1265│This email address is being protected from spambots. You need JavaScript enabled to view it.

Sabrine Elejel | 647-837-1268 | This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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