Each spring, thousands of people gather at the Flanagan Food Show to visit, sample unique new products, network with industry leaders and get exclusive show deals on a selection of products.
It’s no surprise that the three most popular turkey items on Canadian menus are wraps, club sandwiches and burgers.
Although these favourite dishes are enjoyed by many, why not surprise your guests with a festive turkey dish that embraces the heartiness of the holiday season.
“Tea lovers unite! Demand great tea!”
It’s a rally cry from Jennifer Commins for a restaurant beverage that is seeing growth – and still has great potential to boost margins. The Toronto-based Commins, who founded and operates Pluck Tea, has a childhood steeped in the calming, relaxing beverage.
“I had British parents who loved tea,” Commins says. “I drank four cups a day growing up."
Martin's Family Fruit Farm is pillar in the Waterloo Region community, known for their homegrown, orchard fresh apple varieties and passion for the apple industry.
Martin's always had a keen imagination. It was only a matter of time before they came up with a new way to enjoy their world-famous apples: a pure and simple idea to offer apples disguised as chips.
Along with maple syrup, fiddle heads and rhubarb, asparagus is a harbinger of spring, a clarion that the winter is behind us and fresh produce is ready to roll out consistently. There aren’t many chefs – or restaurant patrons who really care about good food – who don’t look forward to asparagus season.
When Christopher Columbus showed up in what would become North America a few hundred years ago, he was hoping to find highly prized black peppercorns (as in the fresh cracked kind we use regularly as a condiment and for seasoning). Instead, the intrepid explorer got bell or sweet peppers, which are native to Central and South America. When he brought the fruit – and it is technically a fruit – back to Europe, it was called a pepper.
Topics: Ingredient Spotlight
This year, chefs are reinventing the earthy root vegetable and helping beet haters face their phobia and reap the rewards.
Beets are a powerhouse full of fiber, antioxidants, vitamins and minerals like folate, vitamin C, calcium, iron and magnesium. By introducing beets in new ways, you can tap into one of this year’s hippest and healthiest foods.
The summer yields a good bounty of fresh and delicious produce that everyone loves.
And yet, it is fall that seems to get people excited and thinking about their favourite restaurants for great new menus and time spent there with friends and family.
But while the fall harvest is a tremendous offering to restaurant kitchens, the versatility of the produce is too often overlooked, according to Jackie Oakes, Marketing Manager at Flanagan Foodservice.
Anita Stewart is an author and food activist, and for her service to and expertise in gastronomy – especially regarding Canadian cuisine – she has been named a Member of the Order of Canada as well as having been installed as Food Laureate of the Ontario Agricultural College at the University of Guelph.