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Vancouver, B.C. (November 7th, 2018) – Toptable Group, a company dedicated to creating elegant yet approachable dining experiences, celebrated its newest addition to the family – Elisa – on Saturday with a special soiree attended by Toptable Group’s VIP guests that featured a special performance by Blue Rodeo’s Jim Cuddy.

Enviably located in the heart of Yaletown at the corner of Hamilton and Helmcken, Elisa’s historic space was reconceptualized by award-winning New York-based design firm, Rockwell Group to set the stage for an intimate and inviting West Coast culinary experience.

“Elisa resets the table of what a modern steakhouse experience feels and tastes like,” said Michael Doyle, President of Toptable Group. “With the passionate leadership of Executive Chef Andrew Richardson (CinCin Ristorante + Bar), Restaurant Director Ricardo Ferreira, and our dedicated team, we look forward to creating a truly unique and delicious experience that speaks to the art of true hospitality.”

Known for rotating local and sustainably-sourced seasonal flavours, Chef Richardson and his devoted team pride themselves on delivering the finest prime cuts and seafood from around the world (British Columbia, Nebraska, Japan, and Prince Edward Island) that are wood-fired on Elisa’s one-of-a-kind Grillworks Infierno. His Cache Creek Grass Fed Striploin and Rib-Eye, along with the Omaha Prime ‘Vancouver Cut’ Bone-In Tenderloin are early favourites, as is the Tartare Tasting Trio featuring the Veal, Signature and Classic options. For the finale, dessert aficionados love the Baked Alaska and the Warm Valrhona Chocolate Cake.

Bar Manager Katie Ingram’s elegant cocktails feature seductive drinks such as her Earl Grey Martini, Red Star Line, Whiskey Smash, and Incandescent. Wine Director Franco Michienzi’s glass-encased wine cellar features more than 5000 bottles from renowned houses near and far.

“Elisa is beautiful, and a definite game-changer,” one early guest remarked. “It might just be the Elias Pettersson of steakhouses, with a little Bo Horvat on the side. It’s exciting and sexy, and I think that Vancouver needed that,” she added.

Elisa is now open from 5 pm daily for dinner with reservations being taken at 604.362.5443 or online at www.elisasteak.com.

 
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TORONTO, Nov. 7, 2018 /CNW/ - Restaurant Brands International Inc. ("RBI" or the "Company") (TSX/NYSE: QSR) and Restaurant Brands International Limited Partnership ("RBI LP") announced today the completion of the previously announced repurchase of 10,000,000 Class B exchangeable limited partnership units (the "Exchangeable Units") of RBI LP from 3G Restaurant Brands Holdings LP ("RBH"). In accordance with the terms of the limited partnership agreement of RBI LP, the repurchase of Exchangeable Units for cash was based on the 20-day volume weighted average price of the Company's common shares traded on the NYSE in US dollars, which as of November 6, 2018 was $56.0657 per Exchangeable Unit.

In addition, certain Directors of the RBI Board have entered into agreements to increase their holdings in RBI LP by 1,106,925 Exchangeable Units in a separate transaction with RBH. Accordingly, subsequent to receiving the exchange notice for 11,106,925 Exchangeable Units from RBH (as announced on October 24, 2018), RBH partially withdrew their exchange notice down to 10,000,000 Exchangeable Units. The revised exchange notice was satisfied in full by the Company with cash.

 
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November 5, 2018

Fanaost, an aged gouda made by Norwegian cheesemaker, Ostegården, has been named World Champion Cheese at the 31st edition of the World Cheese Awards in Bergen, Norway. Produced from a herd of just 12 cows on a farm less than 20km from Bergen, Fanaost rose to the top among a record breaking 3,472 entries judged in a single day at the city’s iconic Grieg Hall.

This truly artisan cheese stood out at every stage of the blind tasting process on Friday 2 November, as the competition visited Norway for the first time to form part of the brand new food festival, Matnasjonen Norge, in partnership with HANEN. Beating finalists from countries including Italy, France, Israel and South Africa in the final 16, cheesemaker Jørn Hafslund was in attendance to claim his trophy and receive a rapturous reception from the home crowd.

Jørn Hafslund from Ostegården commented: “I have no words. Our herd of 12 cows produces nice milk to make this Dutch-inspired Fanaost cheese, which we have been making for 12 years. Cheese makers here look out for each other and work together, so this is for Norway!”

Having taken this year’s top prize at the largest cheese-only competition on the planet, Ostegården now joins a select group of cheesemakers to have earned this prestigious accolade over the past three decades. Jason Hinds from Neal's Yard Dairy in the UK, who also received an Exceptional Contribution to Cheese award at this year’s World Cheese Awards, championed the cheese during the final round of judging, saying: “This was a refreshing thing to taste with none of that confected sweetness that can be sometimes be prevalent in this style of cheese. I was looking for terroir and this cheese, which turned out to be from Norway, really delivers a sense of place with a great texture and wonderful marriage of sweet and savoury notes.”

The rest of the International Super Jury, representing nations including Brazil, Japan, Russia, Norway and Spain, concurred, awarding Fanaost the highest score of the final judging stage.

Fanaost was awarded 71 points out of a possible 80 by the Super Jury of 16 judges, ahead of two cheeses in joint-second place with 65 points; Agour Pur Brebis AOP Ossau Iraty from France, made by Fromagerie Agour and entered by QST International Limited; and Helfeit, Brun Geitost – Tinntradisjon, a traditional brown goat’s cheese from Norway, made by Stordalen Gardsbruk.

John Farrand, managing director of the Guild of Fine Food, organisers of the World Cheese Awards, commented: “The World Cheese Awards was set up to champion artisan cheesemakers, so it feels very fitting that this year’s winner should be a small family farm making cheese just a few miles south from here. Our hosts, including HANEN, Norway’s Minister of Agriculture and Food, Bård Hoksrud, and the Bergen city government, have understood the power of this global cheese gathering from the outset and besides the honour of having over 200 of the world’s top cheese people to hang out with for a few days, we know that the competition will leave a lasting legacy for food and drink in this part of the world. With just a dozen cows, I think it’s safe to say that Ostegården is our smallest ever champion and I hope as many people as possible get to taste this rare and special cheese. More importantly though, this result has shone a spotlight on just how good artisan cheese can be, so I’d encourage the world to revisit the cheese counter and take a closer look at what’s being produced on their doorsteps.”

Records were broken across the board this year, as more nations than ever before entered cheeses into the world’s biggest cheese-only event. Representing 41 different countries, entries made their way by boat, truck, train and plane via 12 consolidation points around the world, from places including Brazil, Kenya, New Zealand, Russia, South Africa and the USA. 235 judges from 30 countries then tasted, nosed and graded cheeses from six continents, giving Bronze, Silver, Gold and Super Gold awards to worthy entries.

As 3,472 eventually became 16, the crowds then watched on as the International Super Jury debated the world’s top cheese. Made up of the finest palates from the international cheese community, this year’s panel featured cheese makers, cheesemongers, buyers, chefs, retailers and writers. Judges including José Pizarro, critically acclaimed Spanish chef, Cathy Strange, global executive coordinator for Whole Foods Market in the USA, Claus Meyer, co-founder of Noma in Denmark, and Carlos Yescas, author and cheesemonger from Mexico, all put forward their chosen cheeses live on World Cheese TV, before crowning this year’s World Champion Cheese.

Look out for further announcements of this year’s special trophy award winners later this week.

World Cheese Awards 2018 – the background

  • The World Cheese Awards is organised by the Guild of Fine Food
  • 2018 was the 31st edition of the competition Top of Form
  • The planet’s biggest ‘cheese-only’ competition – no yoghurt, cream, butter or other dairy – championing the world’s best cheesemakers, from tiny artisans to global heavyweights
  • 3,472 cheeses from 41 different countries entered – including Australia, Austria, Belgium, Brazil, Canada, Croatia, Cyprus, Czech Republic, Denmark, England, Estonia, Finland, France, Germany, Greece, Guernsey, Hungary, Ireland, Israel, Italy, Kenya, Liechtenstein, Mexico, the Netherlands, New Zealand, Northern Ireland, Norway, Poland, Portugal, Romania, Russia, Serbia, Scotland, Slovakia, Slovenia, South Africa, Spain, Sweden, Switzerland, the USA and Wales
  • 235 judges from across the globe travelled from 30 different countries to nose, taste and grade the cheese
  • Judging broadcast live on World Cheese TV at www.gff.co.uk/wca
  • A Super Jury of 16 judges decided the final winning World Champion Cheese

How the judging works

Judges work in teams of three to four, identifying any cheeses worthy of a Bronze, Silver or Gold award. They look at the rind and the body of the cheese, its colour, texture, consistency and, above all, its taste.  Each team then nominates one exceptional cheese as the Super Gold from their table. These 78 cheeses are the best in the world and are judged a second time by the Super Jury of 16 internationally recognised experts, who each select a cheese to champion in the final round of judging. The Super Jury, representing all four corners of the globe, then debates the final 16 in front of a live consumer and trade audience, before choosing the World Champion Cheese live on WCA TV.

Matnasjonen Norge

Matnasjonen Norge is a brand new Norwegian food event, which took place on Friday 2 and Saturday 3 November at the Grieg Hall in Bergen. Featuring a food festival, conference sessions, presentations and tasting tours, the event gives the country’s producers and chefs a platform to showcase their food and drink and shine a spotlight on the quiet culinary revolution that has taken place in Norway over recent years.

Founded by HANEN, an organisation which champions the best that the Norwegian countryside has to offer, with support from Norway’s Minister of Agriculture and Food, Bård Hoksrud, and the Bergen city government, the festival featured respected industry experts, celebrity chefs and a wide range of artisan producers, bringing hundreds of Norwegian foodservice professionals, buyers, retailers and consumers together in celebration of Norwegian food and drink.

 
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SAINT-ANTOINE-DE-TILLY, QC, Nov. 2, 2018 /CNW Telbec/ - Fromagerie Bergeron has the distinct pleasure of announcing that its Louis Cyr cheese has once again distinguished itself among some of the very best cheeses competing at the 20th edition of the Sélection Caseus Awards.

In addition to winning first prize in the "interior-ripened cheese without ripening holes" category, Louis Cyr also won the Caseus Longaevi Award. This distinction is awarded to the best aged cheese. In receiving these honours, Louis Cyr cheese has clearly demonstrated its uniqueness, positioning itself among the very best cheeses in Quebec.  

"Louis Cyr is a keeping cheese! Our goal was to demonstrate this cheese's aging capacity to offer our customers a superior experience. The results speak for themselves!" said Roger Bergeron, Fromagerie Bergeron president.

The 2018 competition saw a record 236 cheeses from 47 Quebec cheesemakers compete. The prizes were awarded Thursday, November 1, 2018 at the Musée de la civilisation.

A cheese with character

Louis Cyr cheese reveals hints of sweet caramel and candied fruit with a sustained roasted flavour. The milk used in its manufacture is always carefully selected from dairy farms specially recruited by Fromagerie Bergeron. The many distinctions the cheese has earned over the years confirm how well appreciated this delicious strong cheese really is, a cheese with character that ranks among the finest in Canada.

Fromagerie Bergeron has a reputation for the quality of its cheeses. By upholding only the highest standards in the manufacture of its products, the company does everything in its power to satisfy the needs of its customers.  

"To stand out among a selection of cheeses of this calibre is a proud achievement for our company. With this latest recognition, Fromagerie Bergeron reiterates its promise of producing superior quality cheeses," added Bergeron.

The Bergeron family, three generations of master cheesemakers

A family business founded by the third generation of master cheesemakers, in business since August 16, 1989, Fromagerie Bergeron in Saint-Antoine-de-Tilly employs over 210 people. Production continues 7 days a week, 24 hours a day, transforming over 27 million litres of milk per year to produce an assortment of 18 fine and fresh cheeses. These distinctions underscore once again the passion and creativity of Bergeron's master cheesemakers.  

SOURCE Fromagerie Bergeron inc.

For further information:

Cynthia Paquet, Marketing Coordinator, Fromagerie Bergeron Inc., Telephone: (418) 886-2234, ext. 227, This email address is being protected from spambots. You need JavaScript enabled to view it., www.fromagesbergeron.com

 
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Vancouver, B.C. (October 30, 2018) - Silver Chef, Canada's leading dedicated hospitality funding partner, today launched an online approval platform across Canada - the first of its kind in the industry - to provide instant online funding approvals to hospitality businesses. Silver Chef¹s Online Application system allows finance to be approved within minutes, making it the fastest secure route for Canadian hospitality owners to access capital, and commercial hospitality equipment.

The Silver Chef Online Application allows hospitality business owners convenient access for funding of up to $65,000. Partnerships with Docusign, Experian, Equifax, and Trulioo, enable Silver Chef to validate loan approvals within minutes.

Now available through Silver Chef's valued dealer network coast-to-coast in Canada, this launch follows a 6 month pilot in which $32 million has been facilitated through this platform supporting Canadian hospitality operators and partners.

Speaking about the new platform, Robert Phelps, president of Silver Chef Canada, said: ³Silver Chef is responding to business demand for quicker secure access to capital among Canada¹s hospitality owners. We are committed to the longevity and sustainability of Canada¹s hospitality sector investing in technology that supports these businesses to grow and achieve their potential over the next five years. With the Online Application, we¹re able to provide owners with access to capital and the equipment they need fast, giving the resources they need to build a thriving business.

 

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