MONTREAL, August 18, 2026 - Second Cup Café launches its fall menu today, introducing six seasonal food and beverage offerings, including an expanded pumpkin-inspired lineup and two new Infuzers made with Red Bull Fuji Apple & Ginger. Second Cup customers will enjoy exclusive early access in Second Cup cafés to Red Bull’s newest flavour, Fuji Apple & Ginger, featured in two new Infuzers.

The Apple Pie and Raspberry Apple Infuzers feature Red Bull Fuji Apple & Ginger and expand Second Cup's non-coffee beverage selection, offering guests new ways to enjoy the flavours of fall.

The seasonal menu also features the return of guest favourites, including the Pumpkin Spice Latte, Iced Pumpkin Spice Latte and Pumpkin Spice Muffin, alongside the introduction of a new Iced Matcha with Pumpkin Spice Cold Foam. Launching August 18, Second Cup is among the first national coffee brands in Canada to introduce its fall menu.

“Pumpkin spice season is arriving early at Second Cup. Fall is a special season in our industry and in Canadian culture because of the flavours and aromas that make their way into cafés, restaurants and homes across the country,” said Roxane Desjardins, Marketing Director at Second Cup Café. “This year, we’re pairing familiar seasonal favourites with something completely new through our exclusive early access in Second Cup cafés to Red Bull Fuji Apple & Ginger, giving guests even more ways to enjoy the season at Second Cup. As Canada's coffee shop, with a growing bakery offering and an expanding beverage lineup, we're proud to create new occasions for Canadians to connect over great drinks and delicious treats.”

Second Cup Café's fall menu is available for a limited time at participating locations across Canada from August 18 to November 9, 2026, or while supplies last.

For more information, please visit secondcup.com.

Vancouver, B.C., August 20, 2026 – Minami (1118 Mainland Street), Yaletown’s destination for contemporary Japanese cuisine, is introducing its first-ever Minami Omakase, an intimate chef's tasting experience debuting on Thursday, September 24, 2026. Led by Sushi Chef Tomoya Hirasawa, the curated omakase features more than 16 courses and is limited to just 16 seats, with a single seating at 6:30 p.m. in Minami's private back dining room.

“At Minami, we’ve had tasting menus before, but this is the first time we are presenting an omakase, something we’ve wanted to do for a very long time,” says Noriaki Okubo, president, Aburi Restaurants Canada. “Chef Tomoya Hirasawa has the talent and embodies the discipline and ningenmi that define our restaurants. We are proud to share his artistry through this intimate new omakase experience with our guests.”

Presented over two and a half hours, the omakase unfolds course by course at Hirasawa’s discretion, guided by the day's finest seasonal and local ingredients, special Japanese ingredients, and his more than a decade of experience in Japanese cuisine. The Minami Omakase is $200++ per person, with an optional sake pairing available. Reservations can now be made via OpenTable.

Menu highlights may include: steamed snow crab, fresh premium sashimi, and an extended nigiri progression featuring kinmedai, chutoro, otoro, Ossetra caviar, A5 Iwate wagyu, and more.

Born in Chiba, Japan, Hirasawa brings more than 10 years of experience in Japanese cuisine to Minami. He began his career at a small izakaya in Japan specializing in fresh, local seafood, where he developed a deep passion for sushi and a lasting appreciation for the fundamentals of hospitality – cleanliness, organization, professionalism, and care for one's tools. Honing his craft across a range of Japanese restaurants, including Vancouver’s award-winning Tetsu Sushi Bar, he grew from sushi chef into leadership roles.

For Hirasawa, excellent sushi is the balance between the quality of the ingredients, the technique, and the attention behind every detail. For him, the most rewarding part of his work is seeing guests enjoy and appreciate what he creates.

“Sushi looks simple, but every detail matters, from the temperature of the rice to the knife work and presentation,” adds Hirasawa. “With our new Minami Omakase, I want to share the balance of ingredient quality, technique, and care behind every course, and create something that makes our guests genuinely happy."

The Minami Omakase officially debuts on September 24, 2026. Guests can make reservations on OpenTable. For more information about Minami, please visit www.minamirestaurant.com.

TORONTO- Food has always been a way to connect people with new cultures, flavours and traditions. 

Recognizing food as an entry point to discovery, KINTON RAMEN is bringing a new level of learning and engagement to family dining with the launch of its new Kids Menu – an interactive dining experience designed to introduce children to Japanese cuisine through food, play and discovery.

“We believe some of the best food experiences are the ones that spark curiosity and bring families together,” says Alan De Luna, Senior Marketing Manager at Foodtastic, the parent company that owns and operates KINTON RAMEN. “We wanted to create something that encourages kids to be curious, get involved and enjoy discovering new flavours while sharing a meal with their families.”

At the heart of the new Kids Menu is an interactive activity design featuring simple Japanese phrases, a noodle maze and food-matching games. The activities are designed to entertain children while introducing them to elements of Japanese language, culture and cuisine in a fun and approachable way. 

The menu features the new Kids Combo, which includes an Original Ramen made with pork broth and topped with corn, Naruto fish cake and take-style beef sausage, along with junior fries and a soft drink of choice. The meal combines familiar favourites with KINTON RAMEN’s signature flavours, creating an accessible introduction to Japanese cuisine for younger guests. 

“We’ve always believed in creating a ‘Bowl of Happiness’ for every guest, and we’re excited to extend that experience to families in a more meaningful way,” says Mr. De Luna. “As Japanese cuisine continues to grow as a Canadian favourite, more families are choosing KINTON RAMEN as a place to share new food experiences together. We want to make it easier for parents to introduce their children to Japanese flavours and culture in a way that feels fun, welcoming and approachable.” 

The KINTON RAMEN Kids Combo starts at $9.99 and is available at participating locations across Canada. The launch reflects KINTON RAMEN’s continued commitment to creating memorable dining experiences while strengthening its position as a high-quality destination for families looking to discover Japanese cuisine. 

For more information, please visit https://www.kintonramen.com

Quebec City, Tuesday, August 18, 2026 – As it celebrates its 100th anniversary, the Champlain, Fairmont Le Château Frontenac’s signature restaurant, is unveiling a new river-inspired dining experience rooted in local terroirs and guided by a spirit of hospitality that brings people together. Honoring a century of culinary tradition, the Champlain is reinventing itself through a concept that revisits the journey of Samuel de Champlain, brought to life by the cuisine of Chef Tristan Ratcliffe Lambert and his brigade.

At the heart of this new vision is the St. Lawrence River, which serves as the primary source of inspiration. It guides a gastronomic journey through Québec’s terroir, celebrating the bounty of its river and sea alongside  exceptional culinary craftsmanship. This renewed approach further establishes Champlain as a must-visit culinary destination.

Over the coming months, a series of new offerings, events, and exclusive experiences will accompany this new chapter, celebrating both the Champlain’s 100-year legacy and its future. 

THE RIVER AS A GUIDING THREAD 

At Champlain, the St. Lawrence River is far more than a breathtaking backdrop. It is the source of inspiration behind a culinary approach that extends to the diverse regions and communities along its shores. Seafood and fish, a hallmark of Chef Tristan Ratcliffe Lambert’s cuisine, are showcased through a gastronomic philosophy that celebrates seasonality, the authenticity of local ingredients, and the richness of Québec’s terroir.

“I have always been inspired by regions and cuisines that tell the story of their land. At Champlain, the St. Lawrence River provides a natural connection between these landscapes, producers, and areas of expertise. Tides of Terroir is our way of sharing this richness with our guests, one plate at a time,” adds Tristan Ratcliffe Lambert, Chef of Champlain at Fairmont Le Château Frontenac.

Inspired by the spirit of exploration of Samuel de Champlain, after whom the restaurant is named, the discovery menu retraces his journey along the St. Lawrence River. Through six distinct chapters, The Gulf, The Estuary, The Fjord, Île d’Orléans, Québec, and The Territory, it invites guests to explore the landscapes, flavours, and traditions that define the region. Fishermen, oyster farmers, growers, livestock producers, cheesemakers, foragers, and local artisans play a central role in this culinary vision, which celebrates the provenance and quality of ingredients while bringing contemporary techniques into dialogue with tradition.

“Champlain holds a unique place within our culinary offering here at the Château. The St. Lawrence River is its primary source of inspiration, and the restaurant serves as a showcase for our gastronomy, allowing both local and international guests to discover the very best of Québec’s terroir,” says Simon Renaud, Executive Chef at Fairmont Le Château Frontenac, who works alongside Chef Tristan Ratcliffe Lambert in bringing this gastronomic experience to life.

Signature dishes, including the iconic tableside Lobster Wellington, embody this approach while preserving the art of service that has long defined Champlain’s identity. Epicurean guests can also experience this tribute to the river and Québec’s terroir at their own pace through an à la carte menu that allows them to create a personalized culinary journey. True to the spirit of inclusive hospitality that defines Fairmont Le Château Frontenac, the menu can also be adapted to accommodate individual preferences and dietary restrictions, ensuring a tailored experience for every guest. 

THE ART OF HOSPITALITY, REIMAGINED

The connection to the St. Lawrence River and the surrounding territories extends to every detail of the experience. From menus crafted with Manicouagan marine clay to the monumental suspended sculpture by artist Marc Bouchard, inspired by the topography of the St. Lawrence River, every detail pays homage to the river and the territories that surrond it. At the table, river-inspired linens, cutlery evoking shoreline pebbles, and utensil rests fashioned from copper reclaimed from the Château’s former roof extend this narrative, creating a dining experience deeply rooted in place.

The journey continues through a cocktail and non-alcoholic beverage program inspired by the region’s natural riches, alongside a curated wine selection enhanced by Riedel glassware chosen specifically for each varietal. In the background, a carefully curated soundtrack evolves throughout the evening, moving between French-language classics, international influences, and lounge-inspired melodies to create an atmosphere that reflects the spirit of the destination. 

“Today, luxury lies in the attention paid to details and in the quality of the moments we share. Champlain is no longer simply the restaurant with a view of the St. Lawrence River; it has become the restaurant that tells its story. It is an experience that sparks curiosity, inspires discovery, and leaves a lasting impression long after guests have left the table,” says François Bouffard, Director of Food & Beverage at Fairmont Le Château Frontenac.

BOLLINGER CHAMPAGNE EVENING

Champlain’s 100th anniversary celebrations will unfold over the coming months through a series of exclusive events highlighting the heritage, craftsmanship, and art of hospitality that have defined the restaurant for a century. Among the featured events, the Bollinger Champagne Dinner on October 29, 2026, will bring together Champlain’s culinary excellence and the refinement of one of Champagne’s most prestigious houses. Guests will be invited to discover a specially curated five-chapter tasting menu, created exclusively for the occasion and paired with Bollinger’s iconic champagnes served in magnum format. Tickets are available online here.