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More than 35 years after its creation, the Pastry World Cup is considered as the major international pastry contest, bringing together the world’s best pastry chefs and highlighting the different visions, skills and techniques of the entire profession.

The theme of this year's competition will highlight culture as the competing teams will have to work around the following theme: national heritage. This theme offers candidates the opportunity not only to sublimate their know-how, but also to share the cultural and gastronomic wealth of their country, with the mission of taking the jury members on a journey, to convince them.

Selected from all around the world, the 18 teams will have to combine technical skills, artistic spirit and team spirit to highlight their cultural symbols and the culinary treasures of their homeland, to awaken the senses and create unique emotions. Each creation must tell a story, that of a country and its traditions.

This year, for the restaurant-style dessert test, each team will have to come up with a creation using an ingredient chosen and sourced in their own country. From Japan to Chile, Morocco or the United Kingdom, the pastry chefs will be showcasing all their expertise to impress the jury members with their own unique flavours, as well as the aesthetic appeal of the various artistic pieces they will be creating during the 9-hour competition.

This Grand Final will also see the creation of the “Show Chocolat” test, in which candidates will face a new challenge: to present their innovative creations in a street-food style, prepared in their box and finished on stage inside a food-truck in front of the jury members, while explaining their recipes in a video prepared beforehand, which will itself be rated.

“The show is an integral part of the competition, and emotions, whether through tastes, visuals or techniques, are inherent to competitions, especially the one about pastry. The ‘Show Chocolat’ test has been designed to make a completely new use of the stage and to give the candidates an unprecedented opportunity to take risks more than ever in the history of the Pastry World Cup. The teams will have to perform outside their kitchens, even closer to the public” explains Pierre Hermé, President of the Pastry World Cup.

THE RUNNING ORDER REVEALED

We now know the running order of the 18 competing teams.

 
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VANCOUVER, British Columbia, Nov. 14, 2024 (GLOBE NEWSWIRE) -- Perfectly timed with the arrival of the colder months, Moxies is excited to announce the launch of its Winter Feature Menu. From now until January 12, 2025, guests are invited to enjoy a curated lineup of seasonal drinks and dishes, including six menu items, blending both fresh new creations with returning favourites.

Wanting to inspire menu innovation across all levels, Moxies hosted an internal competition earlier in the year to encourage team members to showcase their culinary creativity by developing standout items for this year’s Winter Feature Menu. With 40 recipes submitted, the winning selections included a handcrafted Dark Chocolate Flourless Cake by culinary team member Coleen Mikin of Moxies Kelowna and a delicious Aperol Margarita crafted by General Manager Morgan Schibler from Moxies Medicine Hat.

“We are excited for guests to experience this seasonal menu, made with fresh ingredients that capture the essence of winter,” says Executive Chef Brandon Thordarson, Director of Culinary and Beverage for Moxies. “This year’s feature menu also showcases two original, handcrafted items from our talented team members across various Moxies locations, embodying the creativity and quality that define our brand.”

Guests can look forward to the return of the Miso Ramen, a fan-favourite made with miso broth, traditional ramen noodles, chili garlic, sesame oil, marinated shiitake mushrooms, and a soft-boiled egg. Already a satisfying vegetarian option, guests can also customize their bowls by adding house-made, slow-cooked pork belly. Our new Dark Chocolate Flourless Cake addition to the menu, offers an irresistible gluten-free dessert made with rich dark chocolate and espresso cake. And finally, back by popular demand, Moxies’ Sticky Toffee Pudding, served with toasted almonds, buttery caramel sauce, bourbon crème anglaise, and French vanilla ice cream, a beloved classic for the season.

For those seeking a winter escape, the vibrant Aperol Margarita–a refreshing twist made with Aperol, Jose Cuervo Tradicional Plata, fresh lime juice, and mint, is a revitalizing option for the season. The Aurora Borealis Margarita is a colourful drink combining Altos Plata Tequila, ube and desert pear syrup, and lime juice. Meanwhile, the Tequila Sugar Cookie cocktail, featuring Jose Cuervo Tradicional Plata, Galliano, vanilla oat milk, and cinnamon, captures the cozy flavours of the season. Each cocktail is designed to evoke the festive spirit of winter, crafted in-house with fresh, seasonal ingredients and the signature Moxies touch.

Be sure to visit Moxies to try the winter feature menu before it's gone, available until January 12, 2025. For more details on all of our locations and their opening hours, visit moxies.com

 
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CALGARY, AB, Nov. 13, 2024 /CNW/ - Good Earth Coffeehouse, known for its dedication to quality coffee and wholesome food, is excited to announce the launch of its 2024 Holiday Campaign. The campaign features a new lineup of seasonal drinks, crafted with innovative holiday flavors such as Chocolate Orange and Butter Tart, alongside festive classics like the Gingerbread Caffe Latte and Butter Tart Eggnog Latte.

The full menu of seasonal beverages includes:

  • Chocolate Orange Mocha – A rich blend of espresso, decadent chocolate, and candied orange, topped with optional whipped cream for a festive treat.
  • Gingerbread Caffe Latte – A creamy caffe latte sweetened with spiced gingerbread syrup, finished with optional whipped cream and a ginger cookie crumble for an extra holiday touch.
  • Butter Tart Eggnog Latte – A cozy combination of espresso and real eggnog, infused with flavors of toasted pecans, brown sugar, and a dash of cinnamon, creating a perfect holiday indulgence.
  • Butter Tart Cold Brew with Cold Foam – House-made cold brew coffee with flavors of toasted pecans, spiced brown sugar, and cinnamon, topped with sweet, creamy cold foam for a refreshing, festive twist.

Over 30 Years of Community Giving

For more than 30 years Good Earth Coffeehouse's Gingerbread Family Program has been a cherished holiday tradition and this year, Good Earth Coffeehouse aims to sell a record 12,000 packages of gingerbread cookies to support local communities. From now until December 31st, for every package of gingerbread cookies sold, Good Earth Coffeehouse will donate $1 to local food banks, helping to provide meals and support families in need.

Each $9.75 package contains three freshly baked, soft, and chewy gingerbread cookies shaped as a "family"—a perfect holiday treat. The Gingerbread Families cookies are available at all Good Earth Coffeehouse locations across Canada.

Milk Alternatives Now Available at No Extra Charge

To further enhance the holiday season and beyond, Good Earth Coffeehouse is offering milk alternatives at no additional charge starting November 15th at all locations across Canada. Whether you prefer oat, almond, or soy milk, you can now enjoy your favorite beverages with your preferred milk substitute at no extra cost.

Good Earth Coffeehouse's Holiday seasonal drinks and the Gingerbread Families program are available for a limited time at all coffeehouse locations across Canada. For more information, or to find the nearest café, visit goodearthcoffeehouse.com.

 
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EDMONTON, AB, Nov. 13, 2024 /CNW/ - Time sure does fly by when you are having fun. Today, a well-established Canadian brand is celebrating their 25th Anniversary, an impressive milestone worth celebrating. Booster Juice first opened shop in Sherwood Park, Alberta back on November 13th, 1999. Since then, they have built a reputation on providing customers with delicious, feel-good smoothies and food options with top-notch customer service. Today, Canada's original juice and smoothie bar is successfully operating with more than 450 locations from coast to coast. This type of growth and longevity is rare among Quick Service Restaurants like Booster Juice, something we, as Canadians, are happy to celebrate.

"I really haven't reflected on the magnitude of today's event until now when it sunk in that it's a big milestone, and it's been a lot of fun and has changed many people's lives positively" said Booster Juice President and CEO, Dale Wishewan. "I'm incredibly thankful of our amazing customers, Franchise Partners, and my corporate and store staff who I have the privilege to work alongside. This type of success isn't possible without being surrounded by amazing people. I am also thankful of my family who have been so supportive during this wild journey."

Born and raised in Waskatenau, Alberta, Dale Wishewan has always been driven to pursue and achieve success. Possessing a lifelong passion for sports and fitness, he attended Portland State University on a baseball scholarship. While travelling throughout the United States, he noticed the popularity of juice and smoothie bars, and quickly realized there was an opportunity in the crowded Canadian fast-food market to provide a healthier alternative to consumers with an active lifestyle. Making his own protein concoctions for years, and with his interest in health and wellness, he made it a goal to bring fresh and healthy food to the Canadian market. The hard work began with his own home kitchen serving as the testing ground for one smoothie creation after another - including some of the most popular smoothies on their current menu!

When the first store opened in Sherwood Park, it was a new concept to Canada. November was not the ideal time either going into the dead of a Canadian winter selling cold beverages. Co-workers, neighbours, and friends thought Dale was crazy to embark on something so foreign to Canadians, but he was determined. As it turned out, people were ready for a healthy fast-food alternative, and there was nothing else like Booster Juice in the market.

Things moved quickly after that. By the end of year one, fifteen locations were open and in year two, another thirty-five more locations were added. This was such an achievement that it is still a Canadian Franchise Record for opening 50 stores in two years from inception.

When others in the Food Service Industry have asked how he was able to open 50 stores in two years, Dale's reply is always the same, "I didn't know in the first year whether 5 stores were typical, or 25, and everything came naturally from a project management side. The next thing you know we had 50 stores."

Now, after 25 years, they are still blending up incredibly delicious smoothies, delivering convenient wraps, paninis, rolling up energizing Booster Balls, and freshly preparing nutritious shots and beverages.

 
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EDMONTON, Alberta, Nov. 12, 2024 (GLOBE NEWSWIRE) -- Papa Johns Canada teams up with Aviation American Gin to shake up National Happy Hour Day – unveiling a pepperoncini gin martini – the ‘Cini Tini.

The ‘Cini Tini is more than just a cocktail – it’s a curated experience that captures the essence of both Papa Johns and Aviation American Gin. Set to spice up a cozy fall night by combining the tangy kick of Papa Johns iconic pepperoncini with the smooth and botanical notes of Aviation American Gin.

“The pepperoncini is an iconic element of our menu and in our pizza boxes, and we’re always challenging ourselves by innovating to deliver unique flavour experiences for our customers. We turned things up a notch to give them an unexpected but delicious moment with the ‘Cini Tini,” said Scott Uehlein, Vice President of Culinary at Papa Johns. “The flavour combination of the pepper elements and the botanical blend of Aviation American Gin is just what we all need for a refreshing, yet spicy martini.”

While the ‘Cini Tini isn’t currently available for purchase in restaurants, it can easily be made in the comfort of your home. To make the ‘Cini Tini, simply follow the below recipe:

  • Step 1: Treat yourself to your favourite Papa Johns pizza
    (hint: order extra pepperoncini for maximum vibes)
  • Step 2: Chill that glass
  • Step 3: To your shaker add 15mL pepperoncini brine and 45mL ounces Aviation American Gin
  • Step 4: Fill with ice and shake it
  • Step 5: Strain and pour into a chilled glass
  • Step 6: Garnish your 'Cini Tini with your Papa Johns pepperoncini

Visit papajohns.ca to order your favourite Papa Johns pizza and don’t forget to add extra pepperoncini to spice up your pizza night.

 

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