Pacific/Prairie Restaurant News - December 2013

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estaurant News R December 2013 Vol. 19 No. 6

N A T I O N A L

Executive chef Daryl Kerr.

Photo By: Todd Patterson, Ridgerock Photography

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manor with a gabled roof and veranda.

Current tenants The Ranche eatery, which operated at the property for 14 years under Canadian Rocky Mountain Resorts, is relocating to the former home of the Inn on Lake Bonavista.

Executive chef Daryl Kerr told PRN the plan is to revitalize the restaurant— replacing wood floors and adding new tables and chairs—to showcase its original grandeur.

The menu, featuring Albertan and Canadian dishes, is “going back to the basics,” Kerr said. Kitchen staff will make items from scratch, source from local growers and producers whenever possible and use classic cooking techniques such as braising and slow cooking.

The menu will feature game meats and specialty fishes. With each dish done a little differently than usual, Kerr said each item could be considered a signature dish.

He pointed to the elk osso bucco dish—which sits in braising liquid for three days and is braised for a day and a half—as an example.

“That’s presented with a cognac jus and grilled vegetables and dauphine potatoes,” Kerr said.

Average check for three courses and wine is $120 per person and weekly multi-course tasting menus will be in the range of $119 for eight courses and $170 including wine pairings determined by an onsite sommelier.

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MORGAN WILSON MEETS THE EMPRESS

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basics in Fish Creek

By Kristen Smith, assistant editor, digital content CALGARY—Great Events Group is taking over management of the restaurant and bakery at Bow Valley Ranche in 2014.

Following minor restorations, the 7,000-square-foot restaurant—

set in Fish Creek Provincial Park— will reopen by early February under the name Bow Valley Ranche Restaurant.

The century-old building was built by rancher and entrepreneur William Roper Hull, who commissioned architect James Llewellyn Wilson to design the two-story brick

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GIVING BACK TO YOUNG CHEFS

From sourcing decor options to equipment, PRN’s buyers’ guide helps operators with all their shopping needs.

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After a decade, historic Grant Hall revitalized in Moose Jaw MOOSE JAW, SK—After more than a decade of renovations, Grant Hall—one of Moose Jaw’s most notable landmarks—has opened.

The four-storey building built in 1927 is now home to residential rental units and the Grant Hall restaurant headed by executive chef Gareth Hawman.

The renovations of the 60-seat restaurant recaptured the original decor from the 1920’s, creating what Hawman describes as a “timeless feel.”

Although the interior may look familiar to some locals, Hawman says the menu is quite distinctive. “I decided I wanted to go a little bit different and create things that I haven’t seen in Moose Jaw or Regina or Saskatoon,” Hawman said. “We’re playing a bit of a wild card.”

Hawman—who recently moved from South Africa with his wife—said he is experimenting with dishes such as slow-roasted

The Grant Hall restaurant in Moose Jaw, SK.

duck, pork belly and sweet potato mash. Some seafood dishes are inspired from his South African roots and he hopes to continually push the boundaries of the menu to someday include some molecular gastronomy, Hawman said.

“We have a pretty unusual menu already, but it’s simple,” he said. Appetizers range from between $9 and $12 while mains range from $21 to a French-cut steak for $56.

According to Hawman, the lounge area attracts a young crowd and serves wine, beer, burgers and sandwiches until 11 p.m.

The restaurant also contains a separate dining area called “The Rancher’s Room” which can hold eight or nine for meetings or larger groups.

Richard Bunyard of England—a popular architect who created several of Moose Jaw’s well-known buildings—designed the building, which remained a hotel for more than 60 years. The building closed in 1989 and remained vacant until 2001 when Verna Alford purchased the building from the city of Moose Jaw for a dollar. Along with her two brothers—Alvin and Erwin Beug—Alford began the lengthy restoration process.

The building features a theater, an exercise room, a billiard room, a library, and a rooftop garden.

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The fine-dining restaurant features three dining areas—two parlours seating about 30 each and a grand salon with 110 seats. A meeting room upstairs is suitable for corporate events of up to 12. The wrap-around veranda will add about 30 more seats in the summer.

The Great Events catering division will also use the property in the warmer months with an outdoor tent with a capacity of up to 150 guests.

Erin Macdonald, Great Events wedding and corporate sales, said they expect to get a lot of business from the surrounding residential areas in addition to park visitors.

Annie’s Bakery, located west of the restaurant, will also reopen in the spring, offering fresh-baked bread, specialty coffees and ice cream.

“That’s also going to be where we bake our bread for the restaurant,” Macdonald said.

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15979 Bow Bottom Trail SE, Calgary.

New steaks for Fairfax with The Keg VANCOUVER—Toronto-based Fairfax Financial Holdings Limited has picked up a 51 per cent majority of Vancouver’s The Keg Restaurants in a deal announced mid-November.

The Keg Restaurants Limited president and chief executive officer David Aisenstat will continue to own 49 per cent of the company and the management team will remain the same, according to a news release.

“Fairfax will bring additional expertise and resources to The Keg,” Aisenstat said in the release.

Aisenstat told the Vancouver Sun in late November that the deal had been in discussion for several years and that there were “no

real material plans” to change the concept of the Keg. The Sun estimated the deal to be worth more than $150 million.

The Keg has approximately 9,500 employees, more than 100 restaurants and systemwide sales of approximately $500 million, according to the company.

The Keg’s third quarter 2013 report declared gross sales of the 102 Keg restaurants in the royalty pool as $116,016,000 for the quarter (a decrease of 2.7 per cent from the same quarter last year) and $354,771,000 in year-todate gross sales, a two per cent decrease from the previous year.

The company attributed the decrease in gross sales to the closure of three corporate restaurants in the U.S. at the beginning of the year and the closure of one additional U.S. corporate restaurant during the third quarter.

In Canada, The Keg will be opening new locations in Quebec, Ontario and Alberta within the next year, Aisenstat told the Sun. The Fairfax deal is expected to close in January 2014; financial terms have not been disclosed.

The news comes three weeks after Fairfax’s Prime Restaurants became a whollyowned subsidiary of Cara Operations Limited through a “strategic financing partnership”.

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Editorial Director Leslie Wu ext. 227 lwu@canadianrestaurantnews.com Senior Contributing Editor Colleen Isherwood ext. 231 cisherwood@canadianrestaurantnews.com Assistant Editor Jonathan Zettel ext. 226 jzettel@canadianrestaurantnews.com Assistant Editor, Digital Content Kristen Smith ext. 238 ksmith@canadianrestaurantnews.com Senior Account Manager Debbie McGilvray ext. 233 dmcgilvray@canadianrestaurantnews.com Account Manager Kim Kerr ext. 229 kkerr@canadianrestaurantnews.com Production Stephanie Giammarco ext. 0 sgiammarco@canadianrestaurantnews.com Circulation Manager Don Trimm ext. 228 dtrimm@canadianrestaurantnews.com Controller Tammy Turgeon ext. 237 tammy@canadianrestaurantnews.com How to reach us: Tel (905) 206-0150

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n an increasingly politicized food industry, is our sense of right and wrong starting to rule how we spend our dollars and cents?

In late October, over 40 American operators, some with Canadian outposts, announced that they are boycotting this country’s seafood, basing their purchasing decisions on the controversial seal hunts that take place in eastern Canada.

Despite the tenuous link between the two industries, Chefs for Seals and the Humane Society of the United States have called for the boycott—potentially involving more than 5,000 restaurants and grocery stores—due to the intrinsic economic value of the seafood export market.

This is far from the first time we’ve seen purchasing power influence ingredient use. In the past few years alone, foie gras and shark fins have come under scrutiny and been banned in parts of North America. And although these are different issues, in some ways, the comparison is an apt one. Arguments of animal cruelty have played a factor in both debates, although sustainability (in terms of shark fins) is also an immediate concern. In both cases, chefs have publicly rallied behind the cause, through pe-

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titions, pledges or purchasing decisions. (Chef Martin Picard no-showed a public appearance at a Taste of Winterlude event a couple of years back to demonstrate his displeasure at being denied foie gras to cook.)

But a troubling offshoot of boycotts—one that was especially a factor in the ban of shark fins—is the confusion in discussions surrounding the issue of the difference between the ingredients used in a nation’s cuisine and the nationalities that live there.

Vodka maker Stolichnaya discovered this the hard way when the politics behind the Sochi Olympics led to public demonstrations where the vodka—owned, blended and bottled outside of Russia—was banned from bars and poured onto the street throughout the U.S. and Europe in a symbolic, but futile, gesture.

Some chefs have taken to Twitter to point out inconsistencies in the current seafood boycott, currently signed by over 50 operators, including Whole Foods, The Old Spaghetti Factory and Scott Conant’s Scarpetta, who operate outposts within this country’s borders.

Michael Smith and other chefs from Atlantic Canada and Quebec have been outspoken on social media against chefs such as Curtis

Bi t s

Publisher Steven Isherwood ext. 236 sisherwood@canadianrestaurantnews.com

Volume 19 Number 6

PAC I F I C / P R A I R I E R E S TAU R A N T N E W S

Correction notice: In the October 2013 issue of PRN, the phone numbers for the Cara-owned listings—Harvey’s, Swiss Chalet, Kelsey’s, Montana’s and Milestone’s—were listed incorrectly. The correct number is 905-760-2244.

We regret the error.

A&W opens 800th in Canada MONTREAL—A&W Canada opened its 800th location in Canada on Nov. 22 at 655 President-Kennedy Ave. in downtown Montréal.

“With 34 new expansions across the country in 2013, and over 70 openings in the past two years, we are pleased with A&W’s rapid expansion,” Paul Hollands, president and chief operating officer of A&W Food Services of Canada Inc., said in a release.

FDA moves to eliminate trans fat

VANCOUVER—Mark Brand and co-owner Neil Ingram are closing Boneta restaurant in Vancouver’s Gastown after nearly seven years.

The announcement was made Nov. 26 via social media.

“The decision was made to go out at the top of our game heads high,” read the announcement on Instagram, which indicated Dec. 23 would be the last service at 12 Water St. Brand owns restaurants Save on Meats, Sea Monstr Sushi and Portside Pub.

SILVER SPRING, MD—The U.S. Food and Drug Administration (FDA) announced Nov. 7 that it is taking steps to eliminate artificial trans fats from the American diet, saying the fats are no longer “generally recognized as safe” for consumption.

“While the consumption of potentially harmful artificial trans fat has declined over the last two decades in the United States, current intake remains a significant public health concern,” FDA Commissioner Margaret A. Hamburg, M.D. said in a release.

The reduction of trans fat in the American diet could prevent 20,000 heart attacks and 7,000 deaths from heart disease annually, Hamburg added.

Bill Jeffery, national co-ordinator for the Centre for Science in the Public Interest says it is difficult to know how the FDA’s proposed changes will affect Canadians.

“It may be that U.S. food manufacturers [who] export to Canada will just export a safer product with less trans fat in it, or maybe they’ll see Canada as a market to dump their foods and maybe we’ll end up with more trans fat coming across the border,” Jeffery told the CBC. According to Jeffery, scientists from Health

TORONTO—Corby Distilleries Limited has announced a new name—Corby Spirit and Wine Limited—and logo as part of a rebrand intended to better reflect its business.

President and CEO Patrick O’Driscoll said the change was made because “distilleries” was too narrow a description.

“Today, we are brand builders of spirits and wine, with a growing premium portfolio, a strong focus on product, service and marketing and a culture that is aspirational, not industrial,” O’Driscoll said in a November release.

Corby’s portfolio includes Wiser’s whiskey, Polar Ice vodka and Lamb’s rum.

Leslie Wu, Editorial director

a nd

Brand closing Boneta

Corby rebrands to reflect business

Stone, whose name appeared both on the list of boycotting chefs and as the 2011 headliner for the P.E.I. Shellfish Festival. In the U.S., Anthony Bourdain spoke vehemently against what he called “collectively punishing the entire Canadian fishing industry (and fishermen) over sealing.”

“I think those chefs who’ve signed on to the ‘Chefs for Seals’ initiative need to take a closer look at what they’re supporting; their actions are misinformed and hypocritical, Canada’s seal harvest is well-managed and sustainable, not to mention part of our indigenous culture,” wrote Vancouver chef David Hawksworth in a comment to Eater.

In November, some operators were removing their names from the list supporting the boycott, including Daniel Patterson, who tweeted that due to the complexity of the issue, he felt he wasn’t well enough informed to participate.

Boycotting elements of the supply chain can be an overly simplistic way to truncate, rather than continue, a complex discussion.

“Let’s work together, armed with facts and compassion, to improve divisive situations, not punish entire countries/industries/economies,” tweeted chef Jamie Kennedy.

By politicizing ingredients to extremes, perhaps we lose sight of the debates they could be feeding instead.

Bi t e s

Canada show that a ban of trans fat could save 1,000 lives a year and nearly half a billion dollars in health care costs.

Food & Consumer Products of Canada (FCPC) said in a statement that it is aware of FDA’s proposed changes.

“Canada once had the highest levels of trans fat consumption in the world,” the FCPC said. “Today, the majority of Canada’s food supply is trans-fat-free and Canadians have access to thousands of reformulated products.”

The FDA is in the process of asking U.S. manufacturers how long it would take to reformulate products without trans fats during a 60-day comment period.

Technomic restaurant awards CHICAGO—Technomic Inc. has presented its inaugural Canadian Restaurant Consumers’ Choice Award winners.

The awards were based on consumer feedback rating leading Canadian restaurant fullservice and limited-service chains on more than 60 different qualities.

The winners were determined by analyzing five key criteria: food and beverage, service, atmosphere, brand image and brand loyalty.

The awards went to: Cora—food and beverage, full-service chain; Booster Juice—food and beverage, limited-service chain; The Keg Steakhouse & Bar—service, full-service chain; MR. SUB—service, limited-service chain; La Cage aux Sports—atmosphere, full-service chain; Second Cup—atmosphere, limitedservice chain; St-Hubert—brand image, fullservice chain; Tim Hortons—brand image, limited-service chain; Scores Rotisserie & Ribs—brand loyalty, full-service chain; and Harvey’s—brand loyalty, limited service chain.

Winners were recognized at the Canadian Trends & Directions Conference on Oct. 22.

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D E C E M B E R 2 013

Come together:

A look at the Connect show

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By Leslie Wu VANCOUVER—Matthew Bowcott still recalls the sound of his own screaming filling the restaurant 11 years after an accident at a QSR put him in the hospital with injuries to more than 40 per cent of his body.

“You wouldn’t think that you could lose your life cooking,” he said to a room full of foodservice industry professionals during his keynote speech at the Connect Show in Vancouver in late October.

When Bowcott was 19 years old, 10 gallons of 375-degree oil splashed over his upper body, causing heat trauma to his face, neck and chest and swelling of his internal organs.

“No job or any amount of money is worth this,” he said, showing slides of the blistering from his first, second and third-degree burns. Bowcott now travels to schools and industry events for WorkSafeBC speaking about worker rights and workplace accident prevention.

Both risk management and worker issues were common themes throughout the conference. Labour, specifically, was top-of-mind, pervading the education sessions with discussions on the use of temporary foreign workers and potential worker shortages in the province’s future. David Ferguson, senior associate with consulting firm PKF, spoke about how development costs in the

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province will rise throughout 2014.

“We’re at a time in history where we have jobs looking for people instead of people looking for jobs,” said Minister of Jobs, Tourism and Skills Training Shirley Bond at the industry lunch.

More than 4,000 attendees and 316 exhibitors came to the show at the Vancouver Convention Centre, according to show organizers.

This marks the first time that organizers of the BC Foodservice Expo and BC Hospitality Industry Expo combined their efforts in a two-day joint show.

On the show floor, concurrent stage presentations showed off handcrafted noodle pulling, steak carving and other skill sets.

In a series of 45-minute black box heats on opposite corners of the tradeshow, the province’s chefs stepped up to the stage to compete for the BC Chefs’ Association’s Top BC Chef and Top BC Asian Chef.

Executive chef of Centreplate at BC Place Stadium William Tse took home the win in the BC Chefs’ Association’s Chinese Chef of the Year competition (Tse swept both award competitions during last year’s BC Foodservice Expo).

This year, Kevin Wall, chef at the Joey Group, won the judges’ acclaim for Top BC Chef with plates including beef tenderloin with a warm potato and kale salad.

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1. The BC Connect show was held at the Vancouver Convention Centre in late October. 2. Demonstrations on the show floor included a noodle pulling lesson by chef Garley Leung. 3. Top BC Chinese Chef winner William Tse competed fiercely in a series of heats throughout the day.

4. Chef host John Bishop walked the tradeshow. 5. Matthew Bowcott talked about his life-changing accident in a QSR. 6. A Rational demonstration by chef Stuart Klassen. 7. Kevin Wall from Joey Group took top honours in the BC Chef competition. Photos by Leslie Wu.

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Business by association On an association level, the Alliance of Beverage Licencees (ABLE) BC board of directors voted to select a new president, Poma Dhaliwal, who has been a board member for three terms and the owner/operator of the Jolly Miller Pub and Liquor Store in Chilliwack for 26 years.

From the lodging side, Ingrid Jarrett took over the two-year position as president of the BC Hotels Association, while David Wetsch steps down.

Industry snapshot At an industry trends breakfast, Robert Carter from the NPD Group shone a spotlight on the eating habits of B.C. residents. “In British Columbia, operators that are growing are stealing share from other operators,” said Carter. Some takeaways from Carter’s presentation include: • 25 per cent of the B.C. population is Asian. It’s a young population, more willing to spend on organic food.

• B.C. has the highest number of snacking occasion across Canada among all the provinces.

• In terms of restaurant markets, B.C. and Quebec are the most similar.

• Factors that influence eating behaviour include money, time, habits and consumer education.

Getting crafty A final industry gala hosted by the BC Hospitality Foundation paired brews from local craft breweries and wineries, including Parallel 49 (shown above left) and B.C.-produced bitters from Bittered Sling extracts (shown above right).

The evening was kicked off by Canadian Restaurant and Foodservices Association chair Susan Senecal and emceed by Food Network personality Kevin Brauch, who interviewed local foodservice industry professionals including bartender Jay Jones and chef Vikram Vij.

Social Media and

LEVERAGING YOUR STAFF’S SOCIAL NETWORK

BY JP MARTINDALE

T

he most underutilized asset is a restaurant staff ’s social network.

According to Facebook, the average person has 160 friends. Whereas, an employee under the age of 25 who attended college or university within the past five years may have more than 1,000 friends in their social network. By leveraging staff ’s family and friends, a restaurateur may find a powerful medium to bring business back into the establishment and increase new sales by promoting the brand within social networks.

Turn every employee into your chief marketing officer At my first restaurant job, my general manager encouraged the servers to hand out our own business cards to regulars with our shift schedule for the coming week in order to build clientele and ensure our full sections. By empowering your staff, you can increase sales without having to spend a dollar on outside advertising.

By turning employees into “brand ambassadors” a restaurant can promote new menu items, contests, and entice new trials. The results are impressive. Recently, by using social sharing tools, East Side Mario’s received more than 1.5 million social media impressions (views) for its latest feature menu resulting in more than a four per cent hike in sales compared to the weeks without staff engagement.

Turn every employee into your chief marketing officer.

The power of recommendation A positive recommendation for your business is worth its weight tenfold across social networks.

North American consumers trust recommendations from people they know and opinions posted by unknown consumers online more than advertisements in traditional media like television, radio, magazines, and newspapers (Nielsen Online, April 2009).

Digital marketing resource Ecoconsultancy indicated in 2009 that 90 per cent of online consumers trust the recommendations of people they know and 70 per cent trust opinions of unknown users.

Simply put, people trust their friends’ and strangers’ opinions more than any other medium.

Ensure staff have the tools to recommend your business and promotions to family and friends.

Make use of social amplification on multiple touch points Staff are only the starting point for maximizing referrals with social media. Every guest touch point such as loyalty programs, email clubs, surveys and contests are potential opportunities for customers to connect your brand with their social networks.

In a week-long contest for Hero Burgers, participants gained additional entries by sharing on Facebook and Twitter. In six days, this resulted in 128,000 social impressions and a 36 per cent jump in Facebook fans. Social recommendation tools should be easily accessible to your customers at every online touch point.

utilized for pushing viral content, as companies are unaware of the capabilities and control over their brand’s promotions that can be managed through social-referral tools.

Reward and recognize Typically, restaurants compensate to correct a negative experience.

Brands should instead focus on rewarding behavior that builds business. By utilizing some basic game mechanics, contests are a powerful way to motivate and increase participation by staff (and guests) for social sharing.

Monetary prizes can be useful motivators, but the most overlooked motivating reward that can be used is recognition. In 2012, Prime Restaurant’s 1,000 employees asked guests to round up their bill to the nearest whole dollar for charity. More than $50,000 was raised and the prize to the winner was not financial but simply rec-

A positive recommendation for your business is worth its weight tenfold across social networks.

ognition amongst their peers that they personally raised the most donations.

Recognize and reward positive behavior and your brand ambassadors will be flooding their social networks on your brand’s behalf for years to come.

JP Martindale is president and cofounder of GuestEngine.com, a relationship marketing company that specializes in mobile, social and loyalty programs for the hospitality industry. He can be reached at jpm@ guestengine.com.

Ensuring your branding message Whether employees or your guests are promoting the brand, it is vital to maintain the core message. While it would be relatively easy to email a picture of the newest menu item to your staff and ask them to post it on their Facebook walls, it’s not quite the same as using social programs that track and provide analytics on who your brand ambassadors are and what social media platform they are promoting your brand on the most. This is a contributing factor as to why staff are underSocial media data collected by Chris Gibbs, Ted Rogers Institute for Tourism and Hospitality Research at Ryerson University. Sidebars by PRN staff.

D E C E M B E R 2 013

Paul Moran wins Hawksworth Chef Scholarship Chef David Hawksworth presenting Paul Moran with the grand prize. Photo

by Jessica Haydahl Photography.

VANCOUVER—Paul Moran won the inaugural Hawksworth Young Chefs Scholarship.

The 26 year old chef from Kelowna, BC, took top prize over nine other finalists at the showdown, held at a gala at the Pacific Institute of Culinary Arts in Vancouver on Oct. 27.

With a $10,000 bursary supplied by the Chefs’ Table Society of BC and

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the choice of an international restaurant to perform a stage, the award is designed to mentor and recognize emerging chefs under the age of 28 with a Red Seal certification and who are currently working in a restaurant kitchen.

“I thought it was a great way to promote the industry,” chef David Hawksworth told PRN. Hawksworth, who

regularly has apprentices in his kitchen at the Rosewood Hotel Georgia, believes that it’s important to mentor new talent. “You can’t complain about the quality of cooks if you’re not doing anything to support the industry,” he said. “This is a learn-as-you-go industry. Chefs are essentially running their own businesses and, if you don’t succeed, it’s a pretty hard existence.”

An initial competition at the gala had the 10 chefs prepare a main dish for four people in two hours. The field was then narrowed to three finalists, who included Moran, 23-year-old Brad Masciotra from London, ON and 27-year-old Carmen Ingham from North Vancouver, who was named Le Creuset’s Rising Star.

During the black box final cookoff, Moran’s main course of almondcrusted steelhead trout, lobster coral and tail ravioli, fresh hearts of palm and fennel salad, crispy Freybe Schinkenspeck, with butter and herb emulsion attracted the judges’ attention for creativity and technical ability.

The competition was judged by Hawksworth Restaurant’s chef de cuisine Kristian Eligh and Chefs’ Table Society of BC Chef president Scott Jaeger in the kitchen, as well as a taste testing panel with chefs Hawksworth, Vikram Vij, Normand Laprise, Mark McEwan, Anthony Walsh and food writer Jacob Richler.

Moran’s previous experience includes co-chef of the West Coast Fishing Club on Haida Gwaii, BC, and a stint at Saturne in Paris, France. He is currently working at a restaurant in Banff, AB, as a prior commitment before beginning his stage.

The competition will be held annually, said Hawksworth, and organizers hope to include on-the-ground competitions in both Vancouver and further east in 2014.

Five Technomic trends for 2014 CHICAGO—Researches from Technomic Inc, have released a report that outlines food industry trends for 2014.

1. Bring on the heat. While the usually suspects—jalapenos and Thai chilies—will still be around, restaurants will experiment more with lesser known scorchers such as Sriracha, ghost peppers, and Korean gochuchang.

2. Sour flavours. Ranging from mild tangy to overly tart, sour flavours will make diners pucker up in 2014. Restaurants will use more citrus fruits, briny pickles and sour beer.

3. Reinvented carbs. Chefs will push the limits when it comes to serving breads, noodles, and potatoes. Designer doughnuts, pretzel-bun burgers and waffle sandwiches will make it onto restaurant tables across Canada next year.

4. What’s not on the menu. Restaurants will go to great lengths to inform customers about what is not in their food, such as menu items with low sodium, fewer calories, fat-free, or produced without steroids or GMOs. 5. Do-it-yourself kitchens. On the back of the local sourcing trend, kitchens will be emphasizing artisanal and homemade foods and beverages.

Diners are forming close alliances with specific chefs who prepare pickles, jams and beer from scratch.

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Dor-Val Mfg. Ltd. Fort Marketing Ltd. - West Grosfillex Holsag Canada

spirits

Bacardi Canada Beam Global Canada Inc. Beverage Concepts International Canadian Iceberg Vodka Corp.

Charton Hobbs Inc. Corby Spirit and Wine Diageo Canada - West Ernest & Julio Gallo Winery Canada Ltd. Highwood Distillers Pernod Ricard Canada PMA Canada Ltd. The Kirkwood Group Westway Liquors Ltd.

Wine

Andrew Peller Limited Barefoot Wine Blue Mountain Vineyard and Cellars Ltd. Calona Wines Cascadia Brands Cedar Creek Estate Winery Constellation Brands (formerly Vincor International Inc.) Crowsnest Vineyards Foster's Wine Estates Canada Gehringer Brothers Estate Winery Gray Monk Estate Winery Hester Creek Estate Winery Hillside Estate Winery House of Rose Winery Inniskillin Okanagan Vineyards International Cellars Inc. Jackson-Triggs Wines/Vincor Intl.

Mark Anthony Group Mission Hill Winery Peacock & Martin Wine

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PA CIFIC/

7111 tranmere drive Mississauga, on l5s 1M2 tel: 905-673-5644 Fax: 905-673-5745 www.jamcowood.com sales@jamcowood.com Iron Furniture Ltd. JSP Industries Inc. Ogee Tables & Chairs Inc. Plymold Seating Rodo Industries

Furniture, Furnishings - interior & exterior A.B. Seating Mfrs. Ltd. Contract Supply Corp.

Davidson Furniture Specialties Ltd. Dor-Val Mfg. Ltd. Fort Marketing Ltd. - West Grosfillex Holsag Canada Iron Furniture Ltd. Jamco JSP Industries Inc. LCE Interiors Maywood Furniture Corp.

Nerval Corporation Ogee Tables & Chairs Inc. Palette Furniture

NT N EWS

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RESEARCH BY: PETER ELLIOTT 12 /13

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Plymold Seating

Tired of shopping around? The Pacific/Prairie Restaurant News 2014 Buyers' Directory will provide you with up-to-date listings for avaliable suppliers by category.

Contract Supply Corp.

Dor-Val Mfg. Ltd. Jamco Polar Plastics Ltd. Rodo Industries Schoolhouse Products Inc. Southern Aluminum

uniForMs rodo industries inc.

44 Meg drive london, on n6e 3r4 tel: 519-668-3711 / 800-265-1280 Fax: 519-668-3257 www.rodoinc.com sales@rodoinc.com Schoolhouse Products Inc. Simmons Canada Inc. Southern Aluminum

laMps, lighting, aCCessories North American Candle Panasonic Canada Inc. Simmons Canada Inc.

linen - taBleCloths, napkins

Americo Inc. Bay West Paper (Wausau Paper) Canadian Linen and Uniform Service Cintas - The Uniform People Eden Textile George Courey Inc. Globe Hotelware Agency Inc. Marko by Carlisle Tex-Pro Western Ltd. Tiimports Ltd. Tricific Enterprises Inc. Western Linen

Menus, Menu Covers

Creative Impressions Inc. Divine Menu Covers Ltd. Kronos Menu Covers Menu By Design Menu Tools Inc.

Menu Boards

Impulse Signs Inc. Mainstreet Menu Systems

MusiC

DMX Canada PC Music SIRIUS Satellite Radio SOCAN Sound Products Limited

signs - CustoM, neon

Ketchum Manufacturing Inc. Mainstreet Menu Systems

taBle skirting

Marko by Carlisle Tex-Pro Western Ltd. Western Linen

taBle tops

A.B. Seating Mfrs. Ltd.

Ansell Canada Inc. Blackwood Career Apparel BVT- Chef Revival Inc./SJCR Canada Canadian Linen and Uniform Service Chef Uniforms - Classic Chef Chef's Hat Inc. Cintas - The Uniform People HubCapz Clothing Image Uniforms Inc. Imagewear (divison Mark's Work Wearhouse Shoes for Crews, LLC Showa Best Glove Sika Footwear a division of Ecolab Corp.

Skechers Tex-Pro Western Ltd.

Tricific Enterprises Inc. Unisync Group

equipment aBM MaChines

Access Cash Cash Station (Trademark of Security Bancorp Inc.) Del-Coin Direct Cash ATM Frisco Bay Industries Ltd. Inkas Group of Companies

Bakery equipMent, supplies

Anetsberger Brothers Inc. Bakers Pride Oven Company Brute Kitchen Equipment Inc. Canadist International Crown Custom Metal Spinning Inc. Distex M & M Inc. Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens G. Cinelli-Esperia Machine Corporation Ltd. Garland Canada Hobart Food Equipment Group Canada (FEG) Lessard Agencies Ltd. Foodservice Equipment NU-VU Food Service Systems Rational Canada Inc. Ronco Protective Products Saeco Canada Inc. Southbend, A Middleby Company

to browse prn’s interactive, searchable, online Buyers’ directory or to update your listing visit: www.restaurantbuyersguide.ca

Univex Corporation

BarBeCue equipMent, sMokers

Brute Kitchen Equipment Inc. Cookshack Inc. Crown Verity Inc. GBS Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Pig Out Roasters Pitco Frialator Inc.(Magikitchen) Smokaroma, Inc. Southern Pride Distributing LLC

Bar equipMent, aCCessories

American Metalcraft Inc. Bar Maid Electric Glass Washers Bargreen Ellingson Canada BBS Systems Limited Beer Gas Systems Bevinco Blendtec Freepour Controls Inc. Hamilton Beach Brands Inc.

675 the parkway peterborough, on k9J 7k2 tel: 800.361.5361 / 705.743.5361 Fax: 705.743.4312 www.harco.on.ca sales@harco.on.ca ISI Cream Whipper/Jascor Housewares Inc. Magnuson Industries, Inc. Nor-Lake Inc. P.N. Technologies Inc. Pacific Beer Equipment Ltd. Perlick Corporation Quality Bar Systems & Consulting Traex

BuFFet equipMent, CaFeteria equipMent, supplies

Browne + Co. Brute Kitchen Equipment Inc. Bunn-O-Matic Corporation of Canada Canada Cutlery Inc. Celco Inc. GET Enterprises Inc. Hatch Industries Ltd. Kason Industries Lessard Agencies Ltd. Foodservice Equipment Lockwood Manufacturing Co. PanSaver Ovenable Pan Liners Prince Castle Inc. Randell Manufacturing Rational Canada Inc. SCA Tissue Silesia Velox Grill Machines Ltd. Southern Aluminum Specialty Beverage Solutions Sterno Candle Lamp Syracuse China Company Tableware Solutions Ltd. Tomlinson Industries Vollrath Company L.L.C.

Carts, Carriers

Brute Kitchen Equipment Inc. Cambro Manufacturing Company Cari-All Products Inc. Carter-Hoffmann Hatch Industries Ltd. Johnson-Rose Inc. Rubbermaid Canada Commercial Products

Tarrison Products Ltd.

China, dinnerWare

Bargreen Ellingson Canada Browne + Co. Dudson (North America) Fortessa of Canada Globe Hotelware Agency Inc. Homer Laughlin China Co. Noritake Canada Limited Oneida Canada Ltd. Sirius Tabletop Corporation Steelite International Canada Ltd. Syracuse China Company Tableware Solutions Ltd. The Hall China Co. Villeroy & Boch Tableware World Tableware Inc. WWRD Canada Inc. (Wedgewood, Waterford, Royal Doulton)

Cleaning

3M Canada

Clorox professional products Company 150 Biscayne Crescent Brampton, on l6W 4v3 tel: 1-866-789-4973 Fax: 905-454-6670 www.cloroxprofessional.ca cleaning@ clorox.com Colgate-Palmolive Canada Inc.

5105 tomken road Mississauga, on l4W 2x5 tel: 1-800-352-5326 Fax: 1-800-665-5256 www.whycleanmatters.com marketing@ecolab.ca Procter & Gamble Professional

CoFFee equipMent

Alfa Cappuccino Imports Inc. BBC Sales & Service Ltd - West Boyd Coffee Company Bravo Coffee Group Inc. Bunn-O-Matic Corporation of Canada Canterbury Coffee Cappuccino King Casa Del Caffee ECM Espresso Coffee Machines Co. Espressotec Euro-Milan Distributing

Hamilton Beach Brands Inc. Mother Parker's Tea & Coffee Inc. National Cappuccino Nestle Professional/Vitality Foodservice Canada Ltd. Newtech Beverage Systems Ltd. Saeco Canada Inc. Schaerer Espresso Machines

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PACIFIC/PRAIRIE RESTAURANT NEWS 2014 BUYERS’ DIRECTORY

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SupraMatic Inc. Swissh Commercial Equipment Inc. Tomlinson Industries Van Houtte Inc.

ConCession equipment, supplies

A.J. Antunes & Co. APW Wyott Cooper-Atkins Corporation Great Western Products Hatco Corporation SCA Tissue Serve-Canada Food Equipment Ltd. Server Products Silesia Velox Grill Machines Ltd. Specialty Beverage Solutions Star Manufacturing International Inc. Tomlinson Industries

Sodexo Ontrack Purchasing Services Specialty Beverage Solutions Sun Bakery Equipment Sales Ltd. Moncton Trimen Food Service Equipment Inc. Victoria Food Equipment Vision Food Systems Inc. West Coast Food Service Marketing Inc.

dish Washing equipment, supplies

Avmor Ltd./Kleen Canada Blakeslee Foodservice Equipment Canadist International Celco Inc.

Containers (Food)

Cambro Manufacturing Company Conference Cup Ltd. D & W Fine Pack ECO-Packaging Genpak Georgia Pacific Canada Consumer Products Hatco Corporation Pactiv Canada Inc. Pliant Corp. (formerly Roll-OSheets Canada Ltd.) Polar Plastics Ltd. Reynolds Food Packaging Canada Inc. Rubbermaid Canada Commercial Products Serve-Canada Food Equipment Ltd.

dealer - equipment

Alberta Food Equipment Amalgamated Food Equipment Sales & Service Ltd. A-PLUS Restaurant Equipment and Supplies Arctic Refrigeration and Equipment Attinson Food Equipment Ltd. (RED) Brokerhouse Distributors Inc. Brothers Food Equipment Brown's Food Service Equipment Sales Ltd. (RED) Brugman Commercial Kitchens Ltd. Bunzl Canada Ltd. (ESI) - Delta Bunzl Canada Ltd. (ESI) Edmonton Bunzl Canada Ltd. (ESI) - Regina Bunzl Canada Ltd. (ESI) Winnipeg Canadian Restaurant Supply Ltd. Coastal Food Equipment Services Coronet Equipment Ltd. Crown Restaurant Equipment Ltd. Denson Commercial Food Equipment Inc. (RED) Dunlevy Food Equipment Ltd. (ESI) Equipment Solutions Inc. Gault's Hospitality Geanel Restaurant Supplies Ltd. (ESI) - Calgary Head Office Geanel Restaurant Supplies Ltd. (ESI) - Saskatoon H & K Canada Hendrix Restaurant Equipment & Supplies - Abbotsford Hendrix Restaurant Equipment & Supplies - Calgary Hendrix Restaurant Equipment & Supplies - Edmonton Hotel Equipment & Supply Co. Ltd. Illume Restaurant Supply - The Candle Specialists Northern Food Equipment & Ice Supply Pacific Restaurant Supply Paragon Food Equipment Inc. Puddifoot Ltd. Raimac Food Store Equipment Russell Food Equipment Ltd. Calgary Russell Food Equipment Ltd. Edmonton Russell Food Equipment Ltd. Regina Russell Food Equipment Ltd. Saskatoon Russell Food Equipment Ltd. Vancouver Russell Food Equipment Ltd. Victoria Russell Food Equipment Ltd. Winnipeg

Cooper-Atkins Corporation

Hobart Food Equipment Group Canada (FEG) Insinger Machine Co. Jet Tech Systems / Canadist International Miele Power Soak Procter & Gamble Inc. San Jamar Foodservice Swissh Commercial Equipment Inc. Whirlpool Corporation

dispensers (non-Beverage)

Chef Specialties Dante Group International Ltd. Ecolab Kruger Products Limited Ronco Protective Products San Jamar Foodservice SCA Tissue Serve-Canada Food Equipment Ltd. Traex

dispensing equipment (Beverage)

Berg Liquor Controls Bunn-O-Matic Corporation of Canada Canterbury Coffee Chef Specialties Hoshizaki America Inc. IMI Cornelius Inc. Kraft Foodservice Inc. Magnuson Industries, Inc. Pepsi QTG Quality Bar Systems & Consulting Regal Ware Inc. Saeco Canada Inc. Serve-Canada Food Equipment Ltd. Specialty Beverage Solutions Western Refrigeration & Beverage Equipment Ltd.

display Cases - reFrigerated & non-reFrigerated

Advanced Technology Products A.J. Antunes & Co. Bargreen Ellingson Canada Brute Kitchen Equipment Inc. Cool King Refrigeration Ltd. Diamond Ice Systems Inc. Henny Penny Corporation Hoshizaki America Inc. IFI Ontario (Decastris) Lessard Agencies Ltd. Foodservice Equipment Lockwood Manufacturing Company Nor-Lake Inc. True Food International Inc.

FlatWare

Browne + Co. C2 Distribution Dexter-Russell, Inc. Dudson (North America) Globe Hotelware Agency Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Oneida Canada Ltd. Sagetra Inc. Sanelli Cutlery Steelite International Canada Ltd. Tableware Solutions Ltd.

Villeroy & Boch Tableware World Tableware Inc. Zwilling J.A. Henckels Canada Ltd.

Fryers

American Range Anetsberger Brothers Inc. APW Wyott Autofry Distex M & M Inc. Frymaster Corp. c/o Garland Commercial Ranges Garland Canada GBS Foodservice Equipment Henny Penny Corporation Keating of Chicago Inc. Kendale Products Ltd. M.K.E. Industries Perfect Fry Company Permul Limited Pitco Frialator Inc. (Magikitchen) Winston Industries, LLC

glassWare

Anchor Hocking Browne + Co. C2 Distribution Dudson (North America) Fortessa of Canada Front of the House Globe Hotelware Agency Inc. Lancaster Colony Commercial Products Libbey Canada Inc. Oneida Canada Ltd. Recoplast Ltd. Steelite International Canada Ltd. Tableware Solutions Ltd. Villeroy & Boch Tableware

griddles, grills

Accutemp Products Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Canadist International Electrolux Professional (Dito) Garland Canada GBS Foodservice Equipment Lessard Agencies Ltd. Foodservice Equipment M.K.E. Industries Permul Limited Pitco Frialator Inc. (Magikitchen) Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. Southbend, A Middleby Company The Middleby Corporation Wolf Range

iCe maChines, CuBers, iCe storage equipment

Bunn-O-Matic Corporation of Canada Diamond Ice Systems Inc. Hoshizaki America Inc. Ice-O-Matic/Mile High Equipment Co. Ltd. Kold-Draft Manitowoc Ice Inc. Permul Limited

induCtion Cooking

Chesher Equipment Ltd. CookTek Electrolux Professional (Dito) Globe Hotelware Agency Inc. KBC Specialty Products Inc. Regal Ware Inc. Vollrath Company L.L.C.

kettles - steam & eleCtriC

JustSteph Sales Inc. Merco Products, division of Manitowoc The Middleby Corporation Tomlinson Industries

knives, kniFe sharpening

Bettcher Industries Inc. Canada Cutlery Inc. IVO Cutlery Canada Ltd. Sagetra Inc. Sanelli Cutlery SMICO Inc. Victorinox Switzerland Zwilling J.A. Henckels Canada Ltd.

laundry equipment, supplies

Coinamatic Commercial Laundry Inc. Ecolab Electrolux Professional (Dito) Image Distributors (Canada) Ltd. Miele Milnor Laundry Systems

Procter & Gamble Professional Whirlpool Corporation

manuFaCturers agents

Adamoski Group Arnott Distributors Inc. Belcarra Equipment Agencies Ltd. Bert Johnson Enterprises Ltd. Castle Agencies Chesher Equipment Ltd. Clay Frotten Enterprises Craig West Associates Dennett Enterprises Ltd. Fort Marketing Ltd. - West Ian Richards Agencies Ltd. Joicey Foodservice Ken W. Thomson Associates Ltd. KGB Marketing Inc. Levitt Agencies Nicholles Enterprises Riverwood Sales Ron Henry & Associates TLC Marketing Inc. Unisync Group

miCroWave ovens

Amana Commercial Products Canadist International Panasonic Canada Inc. Permul Limited Serve-Canada Food Equipment Ltd.

ovens - Bakery

Brute Kitchen Equipment Inc. Custom Diamond International/ Brute Kitchen Equipment Doyon Equipment Inc. Earthstone Wood/Gas Fire Ovens Eurodib Henny Penny Corporation NU-VU Food Service Systems

patio equipment, heaters

Calcana Industries Ltd. IR Energy Inc. Northwest Stoves Ltd. Patron Products Inc. Schwank Ltd.

pizza equipment, produCts

Alfa Cappuccino Imports Inc. American Metalcraft Inc. Anetsberger Brothers Inc. APW Wyott Bakers Pride Oven Company Bluebird Mfg. Brute Kitchen Equipment Inc. Crown Custom Metal Spinning Inc. CTX, A Middleby Company Distex M & M Inc. Electrolux Professional (Dito) Euro-Milan Distributing Garland Canada Hatco Corporation Lockwood Manufacturing Company Merco Products, a division of Manitowoc PanSaver Ovenable Pan Liners Robot Coupe Serve-Canada Food Equipment Ltd. The Middleby Corporation Thunderbird Food Machinery Inc. Tomlinson Industries Wood Stone Corporation

plastiCWare - disposaBle

Cowling and Braithwaite Co. Ltd. Georgia Pacific Canada Consumer Products G.E.T. Enterprises Inc. Norseman Plastics Pliant Corp. (formerly Roll-OSheets Canada Ltd.) Polar Plastics Ltd. Reynolds Food Packaging Canada Inc. Ronco Protective Products Solo Cup Canada Stir Sticks & Picks International Inc. Tiimports Ltd. Unisource Canada Inc.

pos systems

AM/PM Service Ltd. Cash Station (Trademark of Security Bancorp Inc.) Casio Canada Ltd. Caterease Software/Horizon Business Services Cratos Technology Solutions Incorporated Halo (Vivonet Inc.) Hospitality Solutions

International, division of MICROS Systems Inc. IBM Canada Ltd. InnSource Solutions Inc. Micros Systems Inc. NCR Canada Ltd. Panasonic Canada Inc. PixelPoint POS Canada POS Systems Ltd.

posera software inc./maitre’d 2020 university, suite 1900 montreal, qC h3a 2a5 tel: 514-499-1312 / 888-404-2662 FaX: 514-499-9951 www.maitredpos.com Profitek P.O.S. Solutions Radiant Systems Radiant Systems/Aloha POS Runsoft Computer Systems Sharp Electronics of Canada Silverware POS Inc. Squirrel Systems Technic POS Toshiba TEC Canada Inc. Victor Business Products (Sharp Electronics of Canada) Visual Information Products

pots, pans

Bluebird Mfg. British Canadian Importers Browne + Co. Crown Custom Metal Spinning Inc. Insinger Machine Co. Lancaster Colony Commercial Products Padinox Inc. Polar Ware Regal Ware Inc. Vollrath Company L.L.C. Zwilling J.A. Henckels Canada Ltd.

raCks & storage

Brute Kitchen Equipment Inc. Cari-All Products Inc. Cres Cor Crown Custom Metal Spinning Inc. Ecolab Market Forge Industries Inc. Metropolitan Wire (Canada) Ltd.

ranges, Broilers & rotisseries

Bakers Pride Oven Company Blodgett Oven Company Cleveland Range Distex M & M Inc. Garland Canada GBS Foodservice Equipment Hardt Equipment Manufacturing Hobart Food Equipment Group Canada (FEG) Kendale Products Ltd. Lessard Agencies Ltd. Foodservice Equipment M.K.E. Industries NU-VU Food Service Systems Permul Limited Pitco Frialator Inc.(Magikitchen) Quest Metal Works Ltd., div. of Russell Food Equipment Ltd. Rational Canada Inc. Southern Pride Distributing L.L.C. The Middleby Corporation Toastmaster, a Middleby Company Vollrath Company L.L.C. Wolf Range

reFrigeration equipment, serviCe & hardWare

Advanced Technology Products APW Wyott Beverage-Air Canadian Curtis Refrigeration Inc. Diamond Ice Systems Inc. Distex M & M Inc. Electrolux Professional (Dito) HABCO Hoshizaki America Inc. IFI Refrigeration Master-Bilt M.K.E. Industries Norbec Systems Inc. Nor-Lake Inc. Refrigerative Supply

Tarrison Products Ltd. Thermo King of B.C. Inc. True Refrigeration Western Refrigeration & Beverage Equipment Ltd.

restroom equipment, supplies

BVT - Chef Revival Inc./SJCR Canada Canadian Linen and Uniform Service Cannon Hygiene BC Cascades Tissue Group Cintas - The Uniform People Deb Canada Inc. Diversey Canada Inc./Drackett Professional Ecolab Executive Mat Service Georgia Pacific Canada Consumer Products KBC Specialty Products Inc. Kruger Products Limited Procter & Gamble Inc. Rubbermaid Canada Commercial Products SCA Tissue

sCales

Browne + Co. Ecolab Gemsys Money Handling Systems Globe Food Equipment Co. JustSteph Sales Inc. Kilotech Toshiba TEC Canada Inc.

sliCers

Berkel Company Bizerba Canada Inc. British Canadian Importers Canada Cutlery Inc. Globe Food Equipment Co. Robot Coupe Univex Corporation Vollrath Company L.L.C.

thermometers

Advanced Technology Products Cooper-Atkins Corporation Ecolab Thermor Ltd.

toasters

Belleco, Inc. Hamilton Beach Brands Inc. Hatco Corporation JustSteph Sales Inc. Lessard Agencies Ltd. Foodservice Equipment Merco Products, a division of Manitowoc Prince Castle Inc. The Middleby Corporation

trays

Cambro Manufacturing Company Carlisle Foodservice Products CiMa-Pak Corp.

G.E.T. Enterprises Inc. Johnson-Rose Inc. MFG Tray Co. Norseman Plastics Pactiv Canada Inc. Polar Plastics Ltd. Rubbermaid Canada Commercial Products

utensils - kitChen & Cooking

Bluebird Mfg. Canada Cutlery Inc. Chef Specialties G.E.T. Enterprises Inc. IVO Cutlery Canada Ltd. Johnson-Rose Inc. Sagetra Inc. Thermor Ltd. Thunder Group Inc. Trudeau Corporation Zwilling J.A. Henckels Canada Ltd.

Warming & holding equipment

Alto-Shaam Canada Inc. Carter-Hoffmann CookTek FWE - Food Warming Equipment Co. Inc. GBS Foodservice Equipment Kendale Products Ltd. Metropolitan Wire (Canada) Ltd.

Food Section appetizers, hors d'oeuvres Bonte Foods Limited Cavendish Farms

10 | Classic Cuisine Foods High Liner Foods Inc. IFC Seafood Janes Family Foods Ltd. King and Prince Seafood McCain Foods Canada Readyfoods, division GVF Inc. Reuven International Selkirk Foods Willowfield Enterprises Ltd.

Bakery Products

Backerhaus Veit Ltd. BakeMark Ingredients Canada Ltd. (AFD) - Calgary BakeMark Ingredients Canada Ltd. (AFD) - Edmonton BakeMark Ingredients Canada Ltd. (AFD) - Richmond HO BakeMark Ingredients Canada Ltd. (AFD) - Winnipeg Canada Bread Company Ltd. Carole's Cheesecake Company Ltd. Crust Craft Inc. Dealers Ingredients Inc. English Bay Batter Inc. General Mills Canada Corporation Gourmet Baker Inc. Horizon Milling Lentia Enterprises Ltd. - West Oakrun Farm Bakery Ltd. Otis Spunkmeyer Canada Ltd. P & H Milling Group Pfalzgraf Patisserie Ravensbergen Bakery Supplies Ltd. Rich Products of Canada Ltd. Richardson Foods, division of H.J. Heinz Co. of Canada Sugarplum Desserts Ltd. The Original Cakerie Ltd. Tradition Fine Foods Ltd. Western Waffles Ltd. Weston Foodservice Ltd. Wow! Factor Desserts

Beverages - Hot & cold

A. Lassonde Inc. Berthelet Food Products Boyd Coffee Company Bunn-O-Matic Corporation of Canada Cadbury Schweppes Americas Beverages Cafe Essentials Canada Dry Mott's Inc. Canterbury Coffee Classic Cuisine Foods Coca-Cola Beverages Ltd. Dr. Smoothie Brands E.D. Smith & Sons Ltd. Earth's Own Food Company Gerhards Importers Canada Ltd. H.J. Heinz Company of Canada Ltd. Kraft Foodservice Inc. Mixology Canada Inc. Mott's Canada Foodservice MTD Beverage Brokers Nestle Foodservice Canada Nestle Professional/Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Pepsi QTG PreGel Canada Saeco Canada Inc. Seattle's Best Sunpac Foods Ltd. Torani Italian Syrups W.T. Lynch Foods Limited

Breakfast foods

Burnbrae Farms Ltd. Cavendish Farms General Mills Canada Corporation Kellogg Canada Inc. Kraft Foodservice Inc. Lamb Weston Canada Maple Leaf Foodservice McCain Foods Canada Oakrun Farm Bakery Ltd. Parmalat Canada Pepsi QTG Rich Products of Canada Ltd. Sun Rich Fresh Foods Inc. TMF - The Meat Factory Trilogy Egg Products Inc.

cHeese, cHeese Products

Arla Foods Inc. Bothwell Cheese Inc. Centennial Foodservice Chicago 58 Food Products Limited Dealers Ingredients Inc. Finica Food Specialties Kraft Foodservice Inc. Parmalat Canada

PACIFIC/PRAIRIE RESTAURANT NEWS 2014 BUYERS’ DIRECTORY Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods)

coffee & tea

Alfa Cappuccino Imports Inc. Better Blend Coffee Ltd. Boyd Coffee Company Bravo Coffee Group Inc. Brazilian Canadian Coffee Canterbury Coffee Cappuccino King Casa Del Caffé Elco Fine Foods Inc. Euro-Milan Distributing Faema Canada Gerhards Importers Canada Ltd. illy Espresso Canada Ltd. Kraft Foodservice Inc. Metropolitan Tea Company Ltd. Mixology Canada Inc. Mother Parker's Tea & Coffee Inc. MTD Beverage Brokers National Cappuccino Nestle Foodservice Canada Nestle Professional / Vitality Foodservice Canada Ltd. Schaerer Espresso Machines Seattles' Best Specialty Beverage Solutions Starbucks Coffee Canada Tetley Canada Inc. Van Houtte Inc.

cookies

Cookietree Bakeries Inc. Dare Foods Limited - Food Service Division Rich Products of Canada Ltd. Sepp's Gourmet Foods Sugarplum Desserts Ltd.

condiments - general

Derlea Brand Foods E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. Japan Food Canada Inc./ Kikkoman JFC International (Canada) Inc. McIIhenny Company Tabasco Olive-it Canada Reckitt Benckiser Canada Inc. Richardson Foods, division of H.J. Heinz Co. of Canada Select Food Products Ltd. Smucker Foods of Canada Strub Brothers Limited Unilever Food Solutions Wing's Foods of Alberta Ltd.

dairy Products

Dealers Ingredients Inc. Elco Fine Foods Inc. Gay Lea Foodservice Kozy Shack Enterprises Natrel Inc. Parmalat Canada Saputo Foods Ltd. (Dairyworld Foods) SunOpta Inc.

desserts & dessert Products

Berthelet Food Products Berzaci Carole's Cheesecake Company Ltd. Classic Cuisine Foods Gourmet Baker Inc. Gumpert's McCain Foods Canada Pfalzgraf Patisserie

PTI Group Inc. Shoppers Wholesale Food Company Sunspun Food Service Sysco - Calgary Sysco - Edmonton Sysco - Kelowna Sysco - Regina Sysco - Vancouver Sysco - Victoria Sysco - Winnipeg To-Le-Do Foodservice Willowfield Enterprises Ltd. Yen Bros. Food Service Ltd.

distriButors - food

Bulkley Valley Wholesale Ltd. Centennial Foodservice Costco Wholesale Canada Inc. Fresh Point Vancouver GFS - Calgary GFS - Delta GFS - Edmonton GFS - Regina GFS - Saskatoon GFS - Winnipeg Mariner Neptune Pacific Produce - Nanaimo (AFD) Pratts Food Service

frencH fries

Cavendish Farms Lamb Weston Canada

eggs, egg Products

Burnbrae Farms Ltd. EggSolutions Inc. Golden Valley Foods Ltd. Trilogy Egg Products Inc. Vanderpol's Eggs

entrees

Carmen Creek Gourmet Bison Clearwater Seafoods Limited Partnership Expresco Foods Heritage Frozen Foods Ltd. Meat & Livestock Australia Nestle FoodService Canada Pintys Delicious Foods TMF - The Meat Factory

etHnic foods

Amaranto Food Trading Bonte Foods Limited Burke Corporation Calavo Growers, Inc. CHEEMO (Heritage Frozen Foods Ltd.) ConAgra Foods Canada Inc. El Molino Foods Elco Fine Foods Inc. Finica Food Specialties Grecian Delights Italpasta Ltd. JFC International (Canada) Inc. Meaty Meats Inc. Mission Foods Naleway Foods Ltd. Patak's Foods Limited Pintys Delicious Foods Rosina Food Products, Inc. Sanjay's Foods Ltd. Solis Mexican Foods Inc. Sonora Foods Weston Foodservice Ltd. Wing's Foods of Alberta Ltd. Wong Wing Foods, a divison of McCain Foods

fisH & seafood

Albion Fisheries Ltd. Aqua Star Inc. Atlantic Aqua Farms Inc. Azuma Foods (Canada) Co Ltd. Blundell Seafoods Ltd. Centennial Foodservice Clearwater Seafoods Limited Partnership Confederation Cove Mussel Co. Ltd. Export Packers Company Limited Fanny Bay Oysters Ltd. Frobisher International Enterprise Ltd.

Simplot Foods

fruits - general

A. Lassonde Inc. Alasko IPS Frozen Foods Inc. BC Blueberry Council Calavo Growers, Inc. Dole Packaged Foods Norpac Food Sales Raspberry Industry Development Council Shafer Haggart Ltd. Sun Rich Fresh Foods Inc. Sunkist Growers The California Cling Peach Board

fruit Juices

A. Lassonde Inc. BC Blueberry Council Cadbury Schweppes Americas Beverages Cafe Essentials Coca-Cola Beverages Ltd. Gerhards Importers Canada Ltd. Kraft Foodservice Inc. Mott's Canada Foodservice Nestle Professional/Vitality Foodservice Canada Ltd. Ocean Spray International Inc. Parmalat Canada Pepsi QTG Sunpac Foods Ltd. Sun-Rype Products Ltd.

game meats

Bison Centre Brome Lake Ducks Ltd. Carmen Creek Gourmet Bison Hills Foods Ltd. Rocky Mountain Game Meats

HealtHcare foods

Aliments ED Foods Inc. EggSolutions Inc. Hain Celestial Canada (Yves Veggie Cuisine) Meaty Meats Inc. Nestle FoodService Canada Olymel/Galco Parmalat Canada Piller's Fine Foods, a division of Premium Brands Reuven International Shafer Haggart Ltd. Trilogy Egg Products Inc. W.T. Lynch Foods Limited

Hot cHocolate

Icicle Seafoods (B.C.) Inc.

Qzina Specialty Foods Sugarplum Desserts Ltd. The Eli's Cheesecake Company W.T. Lynch Foods Limited Wow! Factor Desserts

International Pacific Sales Ltd. PJB - Primeline (B.C.) Rocky Mountain Food Group Sonray Sales Ltd. Signature Freeman Summit Marketing Canada Ltd. Tree of Life Canada Inc. Trimark Sales & Marketing Unidirect Sales & Marketing

Janes Family Foods Ltd. Jenport International King and Prince Seafood Ocean Fisheries Ltd. Oceanfood Sales Ltd. Sea Watch International Shafer Haggart Ltd. Trident Seafoods Corp.

True North Salmon Willowfield Enterprises Ltd.

food Broker

Advantage Foodservice Sales & Marketing Binner Marketing Concord National Inc. - Vancouver Freeman Signature Inform Brokerage

Associated Brands Brazilian Canadian Coffee Cafe Essentials Canterbury Coffee Dr. Smoothie Brands Mother Parker's Tea & Coffee Inc. Nestle FoodService Canada Nestle Professional / Vitality Foodservice Canada Ltd. Richardson Foods, division of H.J. Heinz Co. of Canada

imitation craB

King and Prince Seafood Trident Seafoods Corp.

mayonnaise

Kraft Foodservice Inc. Renée's Gourmet Foods Inc. Richardson Foods, division of Heinz Canada Unilever Food Solutions

meat

Burke Corporation Cardinal Meat Specialists Ltd. Carmen Creek Gourmet Bison Centennial Foodservice Chicago 58 Food Products Limited Export Packers Company Limited

Fletcher's Fine Foods Ltd. Hormel Foods International Corporation Intercity Packers Ltd. JD Sweid Limited Lesters Foods Limited Maple Leaf Foodservice Meat & Livestock Australia Meaty Meats Inc. New Zealand Lamb Co. Olymel/Galco Original Philadelphia Cheesesteak Co. Piller's Fine Foods, division of Premium Brands Sofina Foods The Bruss Company TMF - The Meat Factory Tyson Foods, Inc VIAU Foods Inc.

Premium Brands Pintys Delicious Foods Readyfoods Inc., division of GVF Inc.

reuven international global Poultry experts 1881 yonge street, suite 201 toronto, on m4s 3c4 tel: 416-929-1496 faX: 416-929-1499 www.reuven.com info@reuven.com

oils, fats & sHortenings

ACH Food Companies Inc. Bunge Canada Canola Info ConAgra Foods Canada Inc. Dow Agro Sciences Procter & Gamble Inc. Richardson Oilseed Limited

organic, natural foods

BC Blueberry Council Carmen Creek Gourmet Bison Gerhards Importers Canada Ltd. Italpasta Ltd. Meat & Livestock Australia Moneys Mushrooms Ltd. Sol Cuisine SunOpta Inc.

SunOpta Inc. Tyson Foods, Inc.

rice

MARS Food Services (division of Effen Foods) Shafer Haggart Ltd. Sonaray Sales

salad dressings

Carole's Cheesecake Company Ltd. Classic Cuisine Foods Dr. Oetker Ltd. E.D. Smith & Sons Ltd.

Pasta, noodles

Italpasta Ltd. Nestle Foodservice Canada Olivieri Foods Ltd.

Pizza, Pizza Products

Arla Foods / National Cheese (Tre Stelle) Bonte Foods Limited Burke Corporation Chase Global Foods Ltd. ConAgra Foods Canada Inc. Crust Craft Inc. H.J. Heinz Company of Canada Ltd. Horizon Milling Hormel Foods International Corporation Jadee Meat Products McCain Foods Canada Musco Family Olive Co. Neil Jones Food Company Nestle Foodservice Canada Olive-it Canada Olymel/Galco P & H Milling Group Parmalat Canada Rich Products of Canada Ltd. Salerno Dairy Products Limited Saputo Foods Ltd. (Dairyworld Foods) Stanislaus Food Products Tyson Foods, Inc. VIAU Foods Inc.

Portion Packs

H.J. Heinz Company of Canada Ltd. McIIhenny Company Tabasco Renée's Gourmet Foods Inc. Richardson Foods, division of Heinz Canada Smucker Foods of Canada Sun Rich Fresh Foods Inc. W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd.

Potatoes, Potato Products

Basic American Foods Cavendish Farms Lamb Weston Canada McCain Foods Canada Potatoes New Brunswick Reser's Fine Foods Simplot Foods

Poultry

BC Turkey Marketing Board Burke Corporation Export Packers Company Limited Intercity Packers Ltd. Janes Family Foods Ltd. JD Sweid Limited, formerly Elmira Poultry Inc. King Cole Ducks Ltd. Maple Leaf Foodservice Maple Lodge Farms Pierre Frozen Foods Piller's Fine Foods, a division of

Renée's Gourmet Foods Inc. Richardson Foods, division of Heinz Canada Unilever Food Solutions

sauces, Bases

Berthelet Food Products Campbell's Foodservice Da Vinci Gourmet Ltd. E.D. Smith & Sons Ltd. Earth's Own Food Company H.J. Heinz Company of Canada Ltd. Neil Jones Food Company Nestle FoodService Canada Olivieri Foods Ltd. Renée's Gourmet Foods Inc. Richardson Foods, division of Heinz Canada Ronzoni Foods Canada Corporation Sanjay's Foods Ltd. Unilever Food Solutions W.T. Lynch Foods Limited Wing's Foods of Alberta Ltd.

seasonings, sPices, HerBs

Aliments ED Foods Inc. Berthelet Food Products Chef Specialties Chester Fried Chicken Club House Derlea Brand Foods Kerry Ingredients & Flavours Malabar Super Spice McIIhenny Company Tabasco

snacks, snack foods

California Walnuts Frito Lay Canada J&J Snack Foods Corp.

Johnvince Foods Distribution Kellogg Canada Inc. MARS Food Services, division of Effen Foods Sanjay's Foods Ltd. Trophy Foods Inc.

souPs

Aliments ED Foods Inc. Berthelet Food Products Campbells Foodservice Clearwater Seafoods Limited Partnership H.J. Heinz Company of Canada Ltd. Neil Jones Food Company

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PACIFIC/PRAIRIE RESTAURANT NEWS 2014 BUYERS’ DIRECTORY Nestle Foodservice Canada Norpac Food Sales Sea Watch International Unilever Food Solutions

TomaToes, TomaTo ProducTs

California Tomato Growers ConAgra Foods Canada Inc. E.D. Smith & Sons Ltd. H.J. Heinz Company of Canada Ltd. Italpasta Ltd. Neil Jones Food Company Stanislaus Food Products

ToPPings - WhiPPed

Bunge Canada Gay Lea Foodservice Parmalat Canada Rich Products of Canada Ltd. Richardson Foods, division of Heinz Canada

Veggie Cuisine) I-D Foods Corporation Moneys Mushrooms Ltd. Norpac Food Sales Ponderosa Mushrooms Shafer Haggart Ltd.

WaTers - carbonaTed, noncarbonaTed Danone Inc. Nestle Waters Canada Parmalat Canada Pepsi QTG

YogurT

Danone Inc. Gay Lea Foodservice Natrel Inc. Parmalat Canada

VegeTables

Alasko IPS Frozen Foods Inc. All Seasons Mushrooms Inc. Arctic Gardens

Yogen Fruz Yoplait, division of General Mills

ServiceS Section associaTions Canadian Produce Marketing Association Cavendish Farms Fresh USA Tomatoes Gielow Pickles (CA&FL) H.J. Heinz Company of Canada Ltd. Hain Celestial Canada (Yves

Alaska Seafood Marketing Institute Alberta Hotel & Lodging Association Alberta Pork Alliance of Beverage Licensees (ABLE BC) BC Liquor Control & Licensing Beef Information Centre

British Columbia Hotel Association British Columbia Restaurant and Foodservices Association Canadian Association of Foodservice Professionals Canadian Culinary Federation (CCFCC) Canadian Produce Marketing Association Canadian Restaurant and Foodservices Association (CRFA) CanolaInfo Dairy Farmers of Canada Ottawa Food and Consumer Products of Canada Heart & Stroke Foundation of Canada Hotel Association of Canada Manitoba Hotel Association Manitoba Restaurant and Foodservices Association National Sunflower Association of Canada Inc. Potatoes New Brunswick Saskatchewan Hotel & Hospitality Association

banks

Bank of Canada CIBC DC Bank Interac

buYing grouPs

A.F.D. - Associated Food Distributors (Buying Group) Groupex System Canada Inc. ITWAL Ltd. R.E.D. Canada Restaurant

Equipment Distributors of Canada Limited Sodexo Ontrack Purchasing Services

consulTanTs - managemenT, markeTing, Training

Brick and Mobile Greentable Network - Ontario Justin eTraining Manitoba Hotel Association Marsh Canada Menu Tools Inc. R.E.D. Canada Restaurant Equipment Distributors of Canada Limited Rising Tide Consultants The Fifteen Group TrainCan Inc.

crediT cards

American Express (Amex Canada) Diners Club/enRoute Discover Card MasterCard Moneris Solutions TD Visa VISA Canada

enTerTainmenT equiPmenT, serVices Actionmatic Ltd. Advanced Products Group Bell ExpressVu DMX Canada

NTN Buzztime Canada, Inc. PC Music Sound Products Limited Starburst Coin Machines Inc.

garbage disPosal

BFI Canada Inc. Clean River, a divison of Midpoint International Inc. Emterra Group In-Sink-Erator (Emerson Electric) Organic Resource Management Inc. Rothsay Recycles Waste Management of Canada Corp.

West Coast Reduction Ltd.

linen serVices

Alsco Canada Corp - West Canadian Linen and Uniform Service Executive Mat Service

PesT conTrol

Abell Pest Control Inc. Canadian Pest Control Ecolab HD Supply Facilities Maintenance Orkin PCO Services

To browse Prn’s interactive, searchable, online buyers’ directory or to update your listing visit: www.restaurantbuyersguide.ca

securiTY

Ansell Canada Inc. Cummins Allison ULC Guardian Safe Company Inkas Group of Companies

uTiliTies

Fortis Superior Propane

Virtual reality: how restaurants use online tours to showcase their space

By Jonathan Zettel, assistant editor

BANFF, AB—Restaurants across Canada are adding another dimension to their online presence by providing customers with a virtual tour as a tech-savvy means to drum up business.

With these high-tech walkthroughs, customers can click their way around a restaurant to see seating arrangements and get a feel for the ambiance.

Bryce Palko, general manager of The Maple Leaf Grill and Lounge in Banff, told PRN the virtual tour is helpful when dealing with corporate bookings from out of town.

According to Palko, the Maple Leaf has groups coming from all across North America

Maple Leaf Grill and Lounge in Banff, AB.

and it is an easy way to showcase private dining areas.

For the Old Spaghetti Factory—a 600-seat restaurant in Toronto’s downtown core—it is a way to showcase its unique décor.

“The decorations have been accumulated over 40 years,” general manager Graham Hnatiw said, adding that the virtual tour is “a way for people that can only come in once a year or even less frequently to take a walk through and remind themselves what we look like.”

Jeremy Bonia, sommelier and co-owner of Raymonds in St. John’s, NL, said that it is nice for people to be able to take a virtual tour and see the restaurant without physically being there. According to Bonia, it is one part of Raymonds’ overall social media strategy and can be really great tool for business.

“It is another way to ease accessibility and get our name out there,” he said.

Brian Carey, a photographer based out of St. John’s, NL, said the process takes an hour or two and could cost between $300 and $1,000 depending on the size of the restaurant.

“Restaurants, I think, are one of the businesses that benefit most from this because they rely so much on their ambiance and their character,” Carey said.

Still photos are taken with a fisheye lens and then are stitched together with specialized software. Carey, a Googlecertified photographer, says the tours he produces are added into the Google street-view, but businesses maintain the rights and can incorporate it into their own websites.

Heinz production plant in Fremont, OH.

Heinz ketchup squeezed out of McDonald’s menu PITTSBURGH—McDonald’s announced on Oct. 25 that Heinz ketchup will no longer be served in its restaurants.

The fast-food giant said that it be switching ketchup brands after a more than 40-year relationship with Heinz.

“As a result of management changes at Heinz, we have decided to transition our business to other suppliers over time,” McDonald’s Canada said in a statement.

H.J. Heinz Co. was purchased on June 7 by Berkshire Hathaway—a conglomerate owned

by U.S. billionaire Warren Buffet—and 3G Capital, a Brazilian investment firm, which owns McDonald’s long-time competitor Burger King.

Following the $28-billion acquisition, former Burger King chief executive officer, Bernardo Hees took over as CEO of H.J. Heinz Co.

Heinz said it is their policy not to comment on their relationships with customers.

On Nov. 14 Heinz announced the closure of three of its North American plants: one in Florence, SC (200 employees); one in Pacatello, ID (410 employees); and another in Leamington, ON (740 employees).

“We have reached the difficult but necessary decision to reduce the size of our North American factory-based employee population by approximately 1,350 positions,” Heinz spokesperson, Michael Mullen said in a statement. “Heinz fully appreciates and regrets the impact our decision will have on employees and the communities in which these factories are located,” the statement read.

It is unknown whether the loss of the McDonald’s account contributed to the plant closures.

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PAC I F I C / P R A I R I E R E S TAU R A N T N E W S

Back to the farm for the revamped Regina Inn REGINA—Wild Sage Kitchen and Bar opened Nov. 5 in the new SilverBirch DoubleTree by Hilton Hotel and Conference Centre, as part of a $35-million renovation of the Regina Inn. “Wild Sage’s concept is a farm-to-table concept. We have a lot of partnerships with local suppliers and we built our menu based on their products,” director of food and beverage Nasser Nammari told PRN. The 235-room hotel offers full-service dinner and buffet-style breakfast and lunch.

Executive chef Geoffrey Caswell-Murphy is looking forward to the next farming season and hoping to preserve and pickle root vegetables.

Born and raised in Nova Scotia, CaswellMurphy was with SilverBirch at the Citadel Halifax Hotel for eight years.

When the Citadel closed to make way for a new Homewood Suites by Hilton and Hampton Hotel, he took a position as executive chef/ dining room manger at Cicero’s on the Water in Porters Lake, NS. Caswell-Murphy said supporting local agriculture with the farm-to-table philosophy is very important to him.

He said the menu is designed to highlight the ingredients. “But we’re not handcuffed to doing it just that way,” said Caswell-Murphy, who added guests are encouraged to modify items or ask for entrées to be prepared with dietary restrictions in mind.

The menu features a selection of shareable items, pizzas, steaks and sandwiches. Mains include 72-hour braised short ribs (cooked sousvide style) served with a wild berry reduction,

a Pine View organic chicken breast with truffled potato lasagna and a citrus basil vinaigrette-poached Lake Diefenbaker trout fillet served with a warm potato and vegetable salad.

Caswell-Murphy brings his East Coast influences to the table with the Dory Lake white fish flan served with burnt lemon and feta sauce.

“It’s designed and based off of a traditional fish cake.

In Nova Scotia, we use salt cod, but here, I wanted to use a local fish so we used the Dory white fish with potatoes and turned it into more of a western prairie deal,” he said.

Nammari estimated average check at the 4,000-square-foot eatery as $14 for breakfast, $20 for lunch and $25 for dinner.

Designed by B+H Chil Design, the restaurant has 120 seats including a communal table with a capacity for 16. Nammari called the atmosphere of the open-concept dining area “trendy and upscale” with lot of wood and bamboo.

“Everything was created from scratch; the whole hotel was gutted to the bare bones,” he

Wild Sage Kitchen and Bar interior.

said. The 45-year-old Regina Inn closed 11 months ago for the renovations.

Nammari said the lounge-style restaurant concept puts a heavy focus on the beverage list, which features classic cocktails and about 50 wine labels.

The SilverBirch Conference Centre also in-

MacKay returns to Saskatchewan SASKATOON—After closing two restaurants in Vancouver more than a year ago, Top Chef Canada’s season one winner Dale MacKay has returned to his hometown of Saskatoon to open a new restaurant.

Ayden Kitchen and Bar—named after MacKay’s 11-year-old son—officially opened on Nov. 15 in a restored heritage building in Saskatoon’s dining district.

MacKay blamed high Vancouver rent as a

reason for the closure of Ensemble and sister restaurant EnsembleTap in the summer of 2012. He also stated that he wanted to spend more time with his son.

MacKay’s recent venture opens alongside some familiar faces—including general manager and mixologist Christopher Cho, executive chef and butcher Nathan Guggenheimer, and head chef Jesse Zuber—all of whom worked with MacKay in Vancouver.

Nathan Guggenheimer (left) and Dale MacKay. Photo by Bob Deutscher.

cludes an all-day coffee and snack area called Connections Café.

1975 South Broad Street, Regina.

(305) 525-7570, doubletree3.hilton.com, facebook.com/WildSageKitchen.

COMING EVENTS

According to Cho, Saskatoon has an established culinary scene which Ayden’s hopes to advance.

“I don’t think anywhere else in the city is doing exactly what we are,” Cho told PRN, pointing to Ayden’s extensive cocktail list and menu focused on local produce.

The menu includes a duck leg confit appetizer on a hazelnut-dressed frisee salad and a homemade sausage platter of Thai-flavoured, caraway and Merguez sausages.

The average check is $20 for lunch and $45 for dinner.

Ayden’s cocktail menu features “garden-to-glass” drinks made from locallygrown fruits. Currently there are four local beers on tap, five red wines and five white wines on the menu.

The 113-seat space inside the heritage building on 3rd Avenue was designed by Connie Young of ce de ce inc. and includes a 16-seat second level mezzanine overlooking the dining area.

Cho said there are plans to open a butcher’s shop at the front of the restaurant to sell Ayden’s homemade sausages, burger patties and specialty items.

Jan. 25-26: National Franchise & Business Opportunities Show, Victoria Inn Hotel & Convention Centre, Winnipeg. www.franchiseshowinfo.com

265 3rd Ave. S., Saskatoon.

(306) 954-2590, facebook. com/aydenkitchenbar, @AydenKitchenBar

April 12-13: National Franchise & Business Opportunities Show, Vancouver Convention Centre, Vancouver. www.franchiseshowinfo.com

Jan. 28-30: Hotel, Motel & Restaurant Supply Show, Myrtle Beach Convention Center, Myrtle Beach, SC. www.hmrsss.com Feb. 5: FCPC Foodservice Interchange Conference, Mississauga Convention Centre, Mississauga, ON. www.fcpc.ca Feb. 12-13: Canadian Tourism & Marketing Summit, Eaton Chelsea Toronto Hotel, Toronto. www.cdntourismmarketing.ca Feb. 22-25: Canadian Society of Club Managers National F&B Conference, Delta Bessborough Hotel, Saskatoon, SK. www.cscm.org Feb. 25: BC Leadership Night, CAFP Vancouver, Vancouver. www.cafp.com March 2-4: CRFA Show. Direct Energy Centre, Exhibition Place, Toronto. www.crfa.ca March 24-27: International Pizza Expo, Las Vegas Convention Center, Las Vegas. www.pizzaexpo.com

D E C E M B E R 2 013

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BeverageNews A REPORT ON THE BEVERAGE INDUSTRY

New digs for Central City

Central City Brewers + Distillers new space.

Craft brewery takes the next step into distilling with 65,000-square-foot space SURREY, BC—In time for its 10th anniversary, Central City Brewers + Distillers (CCBD) moved into a new 65,000-square-foot brewery and distillery on Bridgeview Drive in Surrey, BC. The brewery celebrated the official opening on Nov. 29.

The company—which first opened in 2003 as a brewpub— moved into the new $35-million facility in August.

“It’s been a long time coming,” founder Darryll Frost told PRN. The result of a joint partnership between CCBD and the Surrey City Development Corporation (SCDC), the company is leasing the new location at 11411 Bridgeview Dr. with the option to purchase in the future.

The former 3,500-square-feet brewing space in the Surrey, BC, Central City Shopping Centre had been at full capacity since 2009, producing

about 8,000 hectolitres annually of its Red Racer brews.

“It was jam-packed with 45-hl tanks just everywhere,” Frost said. “It was quite an operation in a tiny space.

Through the success of the years and the accolades [brewmaster Gary Lohin] and the brew team won, we got the confidence to go forth and take a giant leap.”

The new facility increases CCBD’s brewing capacity to 25,000 hl per year, with plans to increase production to 100,000 hl annually within five years.

Packaging speed will also increase by tenfold and the staff went from 10 to 15 with future plans for 40.

A sculpture of Seraph, the name and emblem for CCBD’s new spirits brand, stands in the open-concept foyer. Frost said the angel was chosen for the brand because of the two per cent of spirits, called the angel’s share, lost in the barrel annually.

The company is adding gin, vodka, rye and single-malt whisky to its product offerings, as early as early next year.

Whisky is already aging in the cellar, which will also be used for barrelaged beer.

Frost said a distillery is a natural addition to a brewery. He brought on distiller Robert Barret from Ireland who will be creating the small-batch craft spirits.

In celebration of the past decade, Lohin created an anniversary imperial porter to mark to move and company growth. The team brought a porter barrel-aged for a year in the former location to the Bridgeview facility, where an imperial smoked porter was created.

“We blended those together to create a relationship between the old brewery and the new brewery,” said Frost.

Darryll Frost

Gary Lohin

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1. Chris Whittaker. Photo by Allison Kuhl Photography. 2. Darren Maclean and Ocean Wise representative Teddie Geach. Courtesy of Vancouver Aquarium. 3. Chef Laurent Godbout.

4. Morgan Wilson. 5. Rupert Garcia. 6. Suzanne Blanchet. 7. Graham Tinsley.

Chef Darren Maclean of downtownfood was crowned the Chowder Chowdown champion at the inaugural Vancouver Aquarium Ocean Wise competition in Calgary on Nov. 18 at the Hyatt Regency Calgary.

Rebecca House of the Hyatt’s Thomsons Restaurant earned the People’s Choice, determined by the more than 200 guests on her home turf.

On Nov. 20 at the Vancouver Aquarium, 13 B.C. chefs faced off at the sixth annual flagship competition.

Defending champion Chris Whittaker of Forage Restaurant kept the title with a creamy B.C. spot prawn creation.

As voted by the 600 guests at the sold out event, chef Ned Bell of YEW Restaurant + Bar was given the People’s Choice award.

Chef Laurent Godbout of Quebec won the Canadian finals of the Bocuse d’Or selection competition, which took place on Nov. 16 and 17 at CFP Jacques Rousseau in Longueuil, QC. Godbout, chef/owner of Chez L’Épicier in Montreal, and his assistant Adam Martin will represent

Canada in Lyon, France, on Jan. 27 and 28, 2015.

Executive chef of the Sheraton Red Deer Hotel James Olberg took second place at the Canadian selection competition and executive chef Quang Dang from Vancouver’s West restaurant placed third.

Executive chef Morgan Wilson has taken the helm at the Fairmont Empress kitchen in Victoria, BC. The B.C.-born chef has been working in the industry since 1987 and has held careers with Delta, Marriott and Four Seasons hotels in Germany, Australia and Canada.

Wilson is a certified Chef de Cuisine and has represented Canada on the world stage at several culinary events. Recently, Wilson was one of eight chefs on Team Canada at the Dubai World Hospitality Championship.

According to a release, Wilson’s “culinary style as one without borders, always evolving and incorporating international influences.”

Rupert Garcia, from Calgary Golf & Country Club, won the gold medal

and the Fulgence Charpentier Trophy at the 2013 Jeunes Chefs (Young Chefs) Rôtisseurs Competition held in Winnipeg on Oct. 25.

The silver medal was presented to Winnipeg’s Chinnie Ramos from Winnipeg’s Glendale Golf & Country Club and the bronze medal was awarded to Ben Lillico from Benchmark Restaurant, Niagara College in Ontario.

Garcia will go on to represent Canada at the 2014 Concours International des Jeunes Chefs Rôtisseurs, to be held in Durban, South Africa next September.

A graduate of the Southern Alberta Institution of Technology (SAIT) Professional Cooking Program in 2012, Garcia currently serves as chef entrementier at the Calgary Golf and Country Club working under executive chef Vincent Parkinson.

Mark Pacinda is the chief executive officer of Boston’s Restaurant & Sports Bar, USA and Mexico, effective Sept. 23.

Pacinda will remain the president and CEO of Boston Pizza International Inc., and CEO of Boston Pizza

Regional selects chosen for Gold Medal Plates 2014 final In October and November, regional Gold Medal Plates competitions were judged from coast to coast, determining who will face off in the Canadian Culinary Championships in the Kelowna B.C. finale on Feb. 7 and 8.

Chef Trevor Robertson of the Radisson Hotel, Saskatoon will represent the region after winning the Nov. 8 competition held at Prairieland Park. Robertson prepared a dish of local Muscovy “duck press,” fried duck prosciutto, haskap berry gastrique and corn.

In Calgary on Nov. 2, Duncan Ly of Yellow Door Bistro prepared terrine with a side of stripe prawns and

pig’s ear to win gold.

Jonathan Thauberger of Crave Kitchen + Wine Bar took gold preparing rabbit ballotine in the Regina competition on Nov. 1.

On Oct. 25, Paul Schufelt of the Century Hospitality Group served pomegranate-braised lamb with mushrooms and beets to win gold in Edmonton.

Kelly Cattani of Elements the Restaurant by Diversity took gold in Winnipeg serving elk, avocado, soba and soy in the Oct. 25 competition.

The Acorn’s Brian Skinner came out on top at the Victoria Gold Medal Plates competition held Nov. 7 at the Victoria Conference Centre.

Also competing in the Gold Medal Plates finale are: • Edgar’s chef Marysol Foucault who won the Ottawa competition; • Winner of the Toronto competition Lorenzo Loseto, George Restaurant; • Roger Andrews of reLiSH Gourmet Burgers, St. John’s; and • Martin Ruiz Salvador of Fleur de Sel in Lunenburg, NS. A team of local and national food and wine judges decided the winners of each competition.

A Montreal representative will be determined this month at a private event.

Royalties Income Fund.

“Mark has demonstrated tremendous leadership in growing the Boston Pizza brand in Canada,” co-chairman and owner Jim Treliving said in a statement.

Pacinda joined Boston’s in 1997 and has held a number of senior roles within the organization.

The company also announced the hiring of Troy Cooper as chief operating officer.

Cooper will be responsible for Boston’s restaurant businesses in the U.S. and Mexico.

Previously, Cooper served as president and CEO of Food Friends and Co. from 2008 until December 2012 and prior to that he was the president and COO of Front Burner Restaurant for four years.

Suzanne Blanchet, president and chief executive officer of Cascades Tissue Group, was recognized with a gold award in the Female Executive of the Year in Canada category at the 10th annual Stevie Awards for Women in Business, celebrated at the Marriott Marquis Hotel in New York City on Nov. 8.

ISHCOM STAFF APPOINTMENT Publisher Steven Isherwood is pleased to announce the appointment of Jonathan Zettel to assistant editor of Ontario Restaurant News, Atlantic Restaurant News and Pacific/Prairie Restaurant News. Reporting to editorial director Leslie Wu, Jonathan will also work with sister publication Canadian Lodging News and Ishcom’s online properties.

A graduate of Humber College’s journalism program, Jonathan’s experience includes freelance work for CTVNews.ca and Spacing magazine.

He has more than 10 years experience in the foodservice industry.

“I would like to share it with my colleagues, who all contributed to Cascades Tissue Group’s success and international recognition,” Blanchet stated in a Nov. 9 release.

Blanchet is the first woman to chair a paper company in North America, according the release. She began her career as a finance intern and became president and CEO of Cascades Tissue Group in 1997.

The Canadian Restaurant Foodservice Association (CRFA) Show on March 2-4, 2014 will have a touch of royal treatment.

In his first Canadian appearance, Chef Graham Tinsley—who created one of the official cakes for the royal wedding of William and Catherine, Duchess of Cambridge—will be on hand for the entire show at the Direct Energy Centre in Toronto.

Tinsley will conduct seminars and perform cooking demonstrations and share his knowledge of cuisine from his native Wales.

Tinsley has cooked for Queen Elizabeth II and Prince Charles numerous times and is a Member of the Order of the British Empire.

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