REGINA, Saskatchewan, Aug. 26, 2024 (GLOBE NEWSWIRE) -- Moxies is thrilled to announce its return to Regina, featuring a bright and modern design. Officially opening its doors to the public on August 29, the restaurant invites guests to experience fresh handmade dishes, crafted cocktails, and premium hospitality in a new vibrant, airy, and lively space.

Located at 1800 Victoria Ave., Moxies Regina features a 7,500 square-foot floor plan, with seating for 250 guests. The renovation introduces a new modern colour palette, lush greenery walls, and vibrant artwork along with marble and natural wood throughout the space. With an outdoor patio to enjoy during the summer months, the restaurant also boasts an all-season patio with retractable glass doors, perfect for large parties and sports team bookings.

“Moxies Regina is the latest location to undergo a new modern transformation as part of our new brand identity, announced in late 2022,” says Joanne Forrester, President and Chief Operating Officer, Moxies. “Since our relaunch, we have opened 4 new restaurant locations and refreshed 10 more, as we continue to provide premium hospitality to guests across North America. We are proud to be a part of the Regina community and are thrilled to be re-opening our doors to locals and visitors alike.”

The space is thoughtfully designed with every guest in mind. Complete with an open floor plan for large group bookings and a TV screen wall for those looking to catch the latest sporting event. Whether cheering on a favourite team or enjoying a night out with friends, Moxies looks forward to being the go-to destination in Regina.

Known for its extensive, modern, and fresh menu, made-daily in-house, Moxies Regina will serve beloved classics such as the Tiny Tuna Tacos, Roasted Tomatoes & Whipped Feta, and White Chocolate Brownie. Enjoy fresh new bites including the Grilled Chicken Zen Bowl, Boston Clam Chowder, Blackened Mahi Mahi, and more. Executive Chef & Director of Culinary and Beverage, Brandon Thordarson, continues to lead the culinary team at Moxies, bringing global inspiration and passion to the menu.

For those looking for the perfect pairing, the menu also features a range of fresh, handcrafted cocktails, to delight every taste bud. Cocktails include but are not limited to, the Ginger Peach Smash, iconic White Peach Bellini, and the Signature Smoked Old Fashioned, made with BEARFACE Canadian Whisky–smoked to order for every guest. New to Moxies Regina, Happy Hour will now be served daily from 2-5 pm and 9 pm-close, and guests can enjoy half-price bottles of wine all day Tuesday and Wednesday.

“The team here at Moxies is excited to be back in the community and enjoy our new vibrant space with new guests, regulars, and more,” says Forrester. “This renovation reflects our dedication to offering an enhanced dining experience where guests can enjoy our seasonal menu alongside the warm and welcoming atmosphere we've crafted. We’re looking forward to continuing to be a part of guests’ special celebrations, game nights with friends, and more.”

For more information on Moxies Regina, visit moxies.com or follow @moxies on Instagram.

Toronto, Aug. 26, 2024 (GLOBE NEWSWIRE) -- The Prime Minister’s announcement, which aims to significantly cut the number of temporary foreign workers (TFWs) in our industry, will have severe consequences for rural, remote and tourist regions of our country. We are deeply disappointed that our industry was not consulted in the lead-up to this decision.

As a $115 billion industry and one of Canada’s largest private-sector employers, our voice is crucial in such decisions. While TFWs make up only 3% of our industry, these workers have been vital in keeping many restaurants operational during challenging times.

We support changes to the program that strengthen compliance and protections for workers and ensure the program is being used in the manner it was intended – as a last resort for employers struggling to fill vacancies. However, the changes announced today will cause more harm than good in those communities that have few other options to address labour shortages.

Capping the use of temporary foreign workers at 10% industry-wide and reducing the maximum employment limit from 2 years to 1 is a one-size-fits-all approach that doesn’t effectively support the diverse labor needs across Canadian communities. As such, we urge the government to adopt a more flexible approach to these measures, considering geographic and socio-economic circumstances.

We are encouraged by the government’s commitment to collaborating with businesses and organizations to meet labour needs while supporting Canadian workers through enhanced training and education opportunities.

For over a year, Restaurants Canada has been advocating for a matching and training program to connect job vacancies in industries like foodservice (which currently has over 73,000 open positions) with the approximately 1 million unemployed newcomers holding open work permits in Canada. This proposal would benefit both businesses and newcomers seeking permanent employment opportunities.

“We call on the government to engage with Restaurants Canada to better address the needs of the communities we serve across the country. We can play a key role in aligning the government’s goals while minimizing negative impacts on the communities we serve,” said Kelly Higginson, President & CEO of Restaurants Canada.

Vancouver, BC, August 21, 2024 – Mount Pleasant’s next anticipated destination, El Gato Gab Gab (2650 Main Street), now has an official opening date! On August 29, 2024, guests can officially experience the new modern Mexican cocktail bar & botanero, by the team behind acclaimed restaurants Published on Main and Bar Susu.

“Our team has been working hard in preparing El Gato for its debut, and we are excited to welcome guests in to experience our version of a botanero – a lively, beverage-focused snack bar typically found in the southern region of Mexico,” says Cody Allmin, co-founder of Boxset Collective. “Joe’s created a really fun, creative, and punchy agave-forward drinks menu, while Chef Christian’s modern approach to Mexican-inspired dishes are so unique and great for sharing.”

At the bar, beverage director Joe Casson’s menu features fun flavours inspired by the spectrum of Mexico, as well as a few other muses. Cócteles include: a frothy, fruity, and zingy Stop Melon Around (Xila Liqueur, condensed mälk, cantaloupe, tarragon sorbet); There & Oaxaca, Again (Birria Pechuga Mezcal, Cenotes Reposado, green coffee, guajillo) for old-fashioned fans; and a cheeky nod to the location’s former tenant with the Isn’t This a Coffee Bar (Nodo Coffee Tequilana, amaretto, spiced cold brew, cherry).

There will also be a variety of ice cold cervezas available, a few non-alcoholic cocktails, and a small list of wines.

To pair with Casson’s beverage menu, executive chef Christian Chaumont’s snack menu focuses on the flavours of modern Mexican cuisine from his home country, delivered through a Pacific Northwest lens. Guests can choose from a selection of botanas (snacks), including Chicken Skin Chilaquiles (onsen egg, burnt eggplant); Mexican Street Corn (cornbread custard, kimchi queso), and Veracruz Grilled Squid (puerco del rancho, cannellini bean).

At launch, there will also be five sharable “build-your-own-taco” style platters to choose from  that are intended to be interactive and great for small groups. Taco platters include: a fish option with Charcoal BBQ Pesca Del Dia (Zarandeado Nayarita, aka miso, watercress); a meat option with Beef Rib Barbacoa (adobo estilo hidalgo, limones coquetos); and a vegetarian option with Sake Charred Cabbage (Chintextle XO, corn smut, black garlic).

For more information, please visit www.elgatogabgab.com.

Vancouver, BC, August 21, 2024 — This fall, a quartet of rising young chefs from BC and Alberta are coming together to celebrate their Filipino-Canadian heritage with the launch of Indáy, the inaugural events in a series of nationwide Filipino Chef Exchanges. They kick things off in Vancouver with two multi-course dinners on September 23 and 24, 2024 at Bravo, before landing in Calgary for their second city stop on October 21, 2024. Tickets for Vancouver dates are now available online.

Indáy’s first four chefs include: Alden Ong, executive chef of Michelin Guide Bib Gourmand restaurant Farmer’s Apprentice and Grapes & Soda; Ralph Cravalho, chef at Gary’s on 12th; Rupert Garcia, chef de cuisine of Hawthorn Dining Room at the Fairmont Palliser and Silver medallist at the 2024 Canadian Culinary Championship; and JP Dublado, executive chef of Red Deer Casino and Resort and Bronze medallist at the 2024 Canadian Culinary Championship.

This exciting new concept was conceived by award-winning cookbook author and Canadian Culinary Championship judge Joie Alvaro Kent, who thoughtfully curates the slate of participating chefs. Brought to life together with Lee’s Donuts co-owner Celine Bacani, the duo is hoping Indáy will inspire people to learn more about Filipino cuisine beyond the usual pansit, adobo, and lumpia.

“Filipino cuisine has often been underrated or simply under-the-radar in Canada,” explains Alvaro Kent, who herself immigrated to Canada in 1974. “With Indáy, we want to nurture overall awareness of Philippine cuisine by spotlighting the talents of highly accomplished Filipino-Canadian chefs through a series of collaborative events across the country, starting in Vancouver. Chefs Ong, Cravalho, Garcia, and Dublado have each done a deep dive into third-culture cooking, and we’re excited to welcome guests to experience each of their unique creations in one place. To us, this is a soulful culinary exploration of Filipino food in Canada.”

Tickets to the Vancouver launch are $145 (inclusive of tax and gratuity), with a welcome drink included. Guests can add beverage pairings from a curated list of alcoholic and zero-proof options on-site. The dinners will feature seven courses, with a collective snacks course by the chefs, followed by a dish per presenting chef — highlighting their unique Filipino-Canadian background. Examples include: the sensibility of Kinilaw completely reimagined by Cravalho for the Meryenda (snacks) course; an innovative terrine version of comfort-food favourite Sopas by Dublado for the Pampagana (appetizer) course; a unique take on Bibingka by Ong for the Tinapay (bread) course; collaboration on a regional Visayan fish dish by all four chefs for the Isda (fish) course; and a creative spin on Champorado by Garcia for the closing Panghigmagas (dessert) course.

Guests will also be treated to special take-home sweet treats by local maker Francine Santos Wilson of Subo Bakes and a bespoke Indáy bar by Kasama Chocolate.

On the name, Alvaro Kent adds,” Indáy is a simple word that taps into the soul and complexity of our experience as members of the Filipino-Canadian diaspora. It pays tribute to the precious relationships that anchor our evolving definition of home in a new country, while touching on the immeasurable struggles through which our parents willingly persevered to give their families a chance at a better life. And it acknowledges the internal divisions that exist within our own community, acting as a gentle reminder that we are stronger together than we are apart.”