EDMONTON, AB — April 2026 — Sorrentino’s Restaurant Group (SRG) announces the return of Sorrentino’s 34th Annual Garlic Fest, presented by Qualico, running throughout April 2026 at all SRG locations in Edmonton and St. Albert. Since its inception, thefestival has raised more than $6.5 million for local charities. This year’s beneficiary is Sorrentino’s Compassion House, which forover two decades has provided a “home away from home” for women travelling to Edmonton from across Canada for cancer treatment.

Charitable events span the full month: the BIG Balloon Pop Night (Friday, April 17, presented by Italian Centre Shop) brings live entertainment and $50 balloons packed with gift cards to all Sorrentino’s locations. The Mini-STOMP Fundraiser Wine Dinner (Sunday, April 12, presented by Dennis & Constance Nolin) offers an intimate gala evening at Sorrentino’s Downtown at $400 per ticket. Garlic Fest Wine Dinners run at rotating locations throughout April, and garlic-themed cooking classes at YEG Cooking Classes take place every Saturday. A portion of every ticket sold goes directly to Sorrentino’s Compassion House.

Corporate Chef Alberto Alboreggia’s dedicated Garlic Fest menu infuses garlic into every course — from Black Garlic Ricotta Gnocchi and 40 Clove Garlic Chicken to garlic cocktails and a Lemon Ricotta Cake with Black Garlic. Guests can “Take the Garlic Dare” and dial up the heat from Apprentice to Warrior level.

“Reaching $6.5 million in charitable contributions over 34 years is something our entire team and our guests should be incredibly proud of,” said Carmelo Rago Jr., President of SRG. “This year we’re bringing the fundraising home to Sorrentino’s Compassion House — and going bigger and stinkier than ever.”

“Every meal, every ticket, every toast during Garlic Fest makes a real difference for women when they need it most,” added Danica Hoffart, Executive Director, Sorrentino’s Compassion House.

Tickets, menus, and full event details: garlicfest.ca

Milan, 23 March 2026 – Between viral flavours and new botanical experiments that blend fruits, herbs and flowers, Italian artisanal gelato continues to reinvent itself, driving a machinery and technology industry that is growing faster than any other segment within hospitality.

On the occasion of the European Artisanal Gelato Day—celebrated tomorrow, 24 March, and notably the only day Europe dedicates to a specific food—the Host Milano Observatory officially begins its journey towards the 2027 edition, organised by Fiera Milano and scheduled from 22 to 26 October. Over the coming months, a series of in-depth updates will map out the latest figures and market trends, turning them into actionable business opportunities.

With 2,200 exhibitors and over 183,000 professional visitors from across the globe, the 2025 edition confirmed Host Milano as the leading international platform for hospitality, out-of-home and food retail. Its increasingly global reach was underscored by strong growth in international attendance: +27% from the United States, +29% from Brazil, +21% from the United Arab Emirates and +20% from Australia.

Looking ahead, Host Milano is building on a clear and tangible signal: more than 1,000 companies — nearly half of them international — have already confirmed their participation through rebooking. This not only reflects the success of the 2025 edition but also highlights the confidence of global operators in the event’s strategic role as a hub for business, innovation and networking across the hospitality and out-of-home sectors.

This solid foundation underpins the strategy for Host Milano 2027. The 45th edition will place particular emphasis on gelato, pastry, bakery and coffee—supply chains that embody the identity, creativity and competitive strength of Italian hospitality worldwide. Host Milano will not simply showcase these individual sectors but will also highlight the increasing crossover and interaction between them. As boundaries become more fluid, techniques, formats and consumption cultures intersect, creating new narratives around taste and opening up fresh experiential models. These three production worlds, while rooted in artisanal tradition, are undergoing rapid evolution in terms of technological innovation, new consumption formats and growing internationalisation, making them among the most dynamic drivers of the out-of-home market.

In the coming months, new initiatives and special projects dedicated to gelato, bakery and coffee will be unveiled, with the aim of capturing—and anticipating—the evolution of three sectors that continue to define Italian taste around the world.

Trends: gelato evolves through health, locality and new gourmet frontiers

The Host Observatory identifies the key trends driving the evolution of contemporary artisanal gelato, from gastronomic experimentation to the search for new flavours and innovations across the supply chain.

One of the most established directions is the focus on health and nutrition. Demand for 100% plant-based or free-from options—such as lactose-free or no-added-sugar varieties—is no longer niche. Plant-based gelato made with almond, coconut, oat or rice milk has become firmly mainstream. At the same time, there is growing attention to more balanced formulations, with higher fibre content contributing both to product structure and fat reduction, alongside increasingly sophisticated research into alternative sweeteners and sustainably sourced ingredients.

Another major trend is the renewed emphasis on locality, often reinterpreted through a contemporary lens in what is now referred to as botanical gelato. While international curiosity drives interest in exotic flavours—from yuzu to matcha and Asian tropical fruits—many gelato makers are responding by elevating local raw materials. This has led to pairings built around “botanical families”, where fruits, herbs and flowers of similar origin coexist within a single flavour: strawberries, raspberries and rose, or lemon, orange and bergamot.

On the gastronomic front, gourmet gelato is increasingly establishing itself within fine dining. Alongside wine-based sorbets and pairings with specialty coffee, there is growing interest in techniques and ingredients drawn from haute cuisine. Fermentation, in particular, is emerging as a promising yet still underexplored area: delicate miso, koji applied to grains or legumes, and fermented dairy products are introducing new layers of aroma, umami and complexity to gelato. This reflects a broader shift in the profession, bringing it closer to that of a chef, where culinary curiosity and artisanal sensitivity become essential tools for innovation.

At the same time, dialogue with fine dining and international mixology continues, often introducing ingredients and inspirations that may later reach a wider audience. Citrus fruits and flavour profiles from Asia and South-East Asia are already appearing in more advanced creations, while niche ingredients such as Australian finger lime remain, for now, confined to high-end contexts.

In this constant exchange between culinary research and popular taste, artisanal gelato confirms its role as one of the most dynamic expressions of Italian creativity—capable of absorbing influences from around the world and transforming them into new taste experiences.

Gelato machinery and refrigeration: the most dynamic segment

This growth is mirrored in the performance of the sectors represented at the exhibition. According to preliminary data processed exclusively for the Host Observatory by ExportPlanning, gelato-making and refrigeration equipment stands out as the fastest-growing segment among those featured at Host Milano. Global production reached €33.1 billion in 2025, marking a 58% increase compared to 2019, with a compound annual growth rate of 7.9%. Global trade exceeds €22.9 billion (+6.6%), with the United States as the leading import market at €4.7 billion (20.7% share), followed by Germany (€1.6 billion), the United Kingdom (€929 million) and France (€877 million).

Production is dominated by refrigeration equipment (€20.4 billion), followed by display cabinets and refrigerated counters (€6 billion) and refrigeration furniture (€3.5 billion), for a total of €33.1 billion. Global trade is expected to exceed €25 billion by 2029, with a CAGR of 4.4%.

The 45th edition of Host will take place at Fiera Milano from 22 to 26 October 2027.

Yes Shef’s Ontario debut offered a powerful platform to spotlight the women shaping Ontario's culinary future. Taking place on March 9 during RC Show 2026 as part of Women in Hospitality Day, the event brought together some of Ontario’s most influential women in the industry at The International Centre’s Orion Ballroom.
The evening featured 20 food and beverage stations powered by women, creating a one-of-a-kind tasting experience that put chefs front and centre - offering guests direct access to their stories, perspectives, and the dishes shaping Canada’s culinary scene, alongside premium wine and cocktails from leaders in the women-led beverage space.

Founded as a mentorship-driven platform, Yes Shef connects emerging talent with established industry leaders through an immersive experience rooted in mentorship, storytelling, and exceptional food, which the event kicks off. The initiative is led by Joanna Jagger, founder and Executive Director of WORTH Association, the force behind Yes Shef. With a background spanning leadership roles at top hospitality brands including Marriott International and Shangri-La Hotels, Joanna continues to play a key role in creating meaningful opportunities and pathways for women across the industry.

The event featured a dynamic lineup of chefs, restaurateurs, and beverage professionals from across Canada - including Alida Solomon (Tutti Matti), Charlotte Langley (Nice Cans), Debbie Shing (Quvé), Divya Aggarwal (Butter and Batter), Donna Dooher (Mildred’s Temple Kitchen), Erica Karbelnik (Karbs Catering & Private Events), Eva Chin (Yan Dining Room), Evelyn Chick (Evelyn Chick Projects), Jessica Côté (KWE Cocktails), Laurel Prentice (Moxies), Lesley Gibson (Gibson Family Group), Lorie Leung (Charton Hobbs), Maria Jiminez (The Keg), Marissa Leon-John (Elle J’s), Melissa Lubert (De’Longhi), Miyoung Yoo and Swe Swe Oo (Fairmont Royal York), Nicole Hynes (Sand & Pearl), Suman Ali Sayed (House of Khaleej), Tawnya Brant (Yawkēn Foods), Trudy Metcalfe-Coe (Inuit Chef & Educator), and Victoria Morrison (The Keg) - each presenting a signature dish or drink alongside their mentee.

A highlight of the evening was the presentation of scholarships, with each Yes Shef mentee receiving $1,000 to support their continued growth in the industry. The event also recognized two standout dishes: Chef Eva Chin was awarded Best Dish for her Chicken and Mushroom Congee, while Chef Charlotte Langley received the People’s Choice Award for her Atlantic Canadian Lobster Rolls.

Vancouver, B.C., March 16, 2026 – Savoury Chef Catering & Events (Savoury Chef) is pleased to announce the appointment of industry veteran Kevin Mazzone as its new general manager. A highly respected figure in the city’s hospitality community, Mazzone brings more than two decades of experience to the award-winning catering company.

“We are thrilled to have Kevin join Savoury Chef,” says Anna Wallner, co-owner and president of Savoury Chef Catering & Events. “Kevin’s depth of experience and his thoughtful approach to leadership makes him an incredible addition to our team. As Savoury Chef continues to grow and evolve, we’re excited to have him help guide the next chapter of our company.”

Mazzone began his career in catering with The Lazy Gourmet and steadily rose through the organization under the mentorship of co-founder Susan Mendelson. Over the years, he became a key member of the leadership team and eventually a partner in the business. Known for his calm, thoughtful leadership style and his ability to build collaborative teams, Mazzone has earned a reputation as one of Vancouver’s most dedicated hospitality professionals.

Throughout his career, Mazzone has been committed to giving back to the community. He has supported a variety of local organizations, including the Vancouver Chinatown Foundation, Dr. Peter Centre, QMUNITY, Audain Art Museum, CampOUT! UBC, and Covenant House Vancouver. He has also been closely involved in several fundraising initiatives over the years, including the inaugural Vancouver fundraiser for the Canadian Foundation for AIDS Research and the Children’s Wish Foundation's Night of Wonders, where he served as co-chair.

In 2017, Mazzone was recognized as one of Business in Vancouver’s Forty Under 40, an honour celebrating emerging leaders for their leadership and contributions to the business community.

“Anna and the Savoury Chef team have built something very special, and I’m excited to join them at this stage of the company’s journey,” says Mazzone. “I look forward to supporting the team and strengthening relationships with our existing and future clients, especially during such exciting times in Vancouver – hosting world class events such as Websummit and the World Cup.”

For more information about Savoury Chef, please visit