TO READ IN THIS ISSUE:
Organic and Quebec Lamb files and in the spotlight Sea Buckthorn and TechnoSolutions CL (leader of Canadian online transactions) and several products to must try (Kombu Royal, Smoked Trout, Kombucha, Artisanal Sausages, Sunflower Oil, Floral Water, Swiss Fondue, Flavoured Sugars, etc.)
SEA BUCKTHORN, A SMALL FRUITY GEM!
Sea Buckthorn which flourishes on our lands symbolizes the commitment of producers here to develop healthy, nutritious products that stand out from berries traditionally grown in Quebec. Its delicious fruit is arousing the interest of consumers. So, take a look at this file to inspire you!
February 5, 2018 - by Magazine Chef & Co.
First came Le Red Tiger Vietnamese Pub, next there was Kamehameha Snack-Bar and now, there is Le Blossom! The latest establishment spearheaded by restauranteur Dan Pham and his partners, Le Blossom Bar, like its predecessors, is a unique concept introduced to Montreal’s “The Village” neighbourhood (1101 Boulevard de Maisonneuve Est). Specializing in private-import sake, traditional handrolls, local wines, “new style” Japanese dishes and, traditional tempura... Read More...
Café Baba Yaga:
Eastern European treats in the heart of St-Henri
January 19, 2018 - by Magazine Chef & Co.
On the bustling streets of St-Jacques, lies Café Baba Yaga – a brand new restaurant inspired by Eastern European cuisine and folklore (3279 St-Jacques West, St-Henri). Available for a fast dine-in or take-out, Café Baba Yaga offers a variety of traditional Eastern European comfort dishes, with a modern and fresh twist. Serving everything from pierogis, cabbage rolls, paczkis (polish donuts), borscht, latkes and, more – Café Baba Yaga is committed to bringing a modern take on Eastern European treats. Café Baba Yaga is the latest restaurant brought to you by the Restaurant L’Orignal team. Inspired by cofounder Monika Terlecki’s Polish upbringing, the dishes served at the restaurant stem from Monika’s mother’s homemade recipes, her family recipe books... Read More...
TASTE TOMORROW’S FAVOURITE FLAVOURS
December 15, 2017
McCormick, a global leader in flavour, released the much anticipated 2018 Flavour Forecast™. This annual report is a comprehensive look at the latest ingredients, cooking techniques and culinary ideas driving what’s next in flavour at restaurants, on retail shelves and in home kitchens. Discover the Flavours of 2018. Handheld Flavour Fusion – Take to the streets for the latest fusing of global cuisines. Carts, trucks and food halls are merging high-flavour fillings with unique crepes, buns and breads for loaded street fare you eat with your hands... Read More...
August 31th, 2017 - by Magazine Chef & Co.
Montreal-based Japanese restaurant chain RYÚ is proud to announce the opening of their fourth and latest location - RYÚ Sushi Bar, situated in the heart of the bustling Golden Square Mile (1468 Peel Street). Setting it apart from their three other locations, RYÚ Peel is both a high quality and casual sushi bar, placing heavy emphasis on traditional nigiri and pre-determined omakase menu options, as well as their intricately designed take-out bento boxes. As in all their other locations, RYÚ Peel is committed to providing daily fresh fish that is 100% sustainable and/or origin certified, while offering a superior sushi experience in a relaxed setting and atmosphere... Read More...
Kamehameha: Montreal’s first ever Hawaiian snack bar!
July 28th, 2017 - by Magazine Chef & Co.
Since July, Montreal’s restaurant scene has welcomed a new player in town, and it’s unlike anything the city has seen before: Kamehameha Snack-Bar (1190 Ste-Catherine Street East) - Montreal’s first ever Hawaiian snack bar. Brought to you by the owners behind the ever-so-popular Vietnamese pub, Le Red Tiger, Kamehameha offers light and fast meals inspired by Oahu’s North Shore surfing culture. Come in, kick-back, and relax, as you savour on everything from poke to acai bowls, smoothies, Hawaiian-inspired snacks and ice cream and, so much more! Read More...
FUSION BETWEEN THE SOUTHERN HEAT AND THE ASIAN SPICES!
July 18th, 2017 - by Magazine Chef & Co.
From the original hot sauce company comes a new versatile Asian Style Sauce. The latest addition to the iconic TABASCO® family of flavours, TABASCO® SWEET & Spicy, joins the line to add an exotic taste to a variety of foods.
Available across Canada in September, McIlhenny Company pours nearly 150 years of expertise into a delicious combination of Asian spices that perfectly complement the flavour of TABASCO® peppers. TABASCO® SWEET & Spicy consists of a blend of Original TABASCO® Pepper Sauce with ginger, garlic, onion and spices, resulting in a subtle flavour sensation known as “sweet heat.” Measuring between 100-600 Scoville Heat Units, the sauce stands as the mildest in the brand’s family of flavours.... Read More...
June 29th, 2017 - By Michael Reilley
Throughout the ages, and over any waters or land they may be, sailors have always enjoyed their daily ration of rum, or any other fine beverage. At the Beaconsfield Yacht Club (BYC), which is fully licensed, not only can they continue to enjoy this ritual at the Club (never on the water) following a hard day’s sailing on Lac Saint-Louis, but they can also obtain fine, gourmet dining at the club’s outdoor patio. In fact, rumour from reliable sources has it the food provided is some... Read More...
Flash Cold Brew from Second Cup Coffee Co.
May 7th, 2017 - by Magazine Chef & Co.
April 11th, 2017 - by Magazine Chef & Co.
March 11th, 2017 - by Magazine Chef & Co.
March 06th, 2017 - by Magazine Chef & Co.
Second Cup ReVitalizes its Menu with “Better For You” Items
February 05th, 2017 - by Magazine Chef & Co.
January 29th, 2017 - by Magazine Chef & Co.
January 26th, 2017 - by Magazine Chef & Co.
January 6th, 2017 - by Magazine Chef & Co.
December 14th, 2016 - by Magazine Chef & Co.
November 15th, 2016 - by Magazine Chef & Co.
October 24th, 2016 - by Magazine Chef & Co.
September 15th, 2016 - by Magazine Chef & Co.
McCain Takes a New Bite Out of Snack Time
September 7th, 2016 - by Magazine Chef & Co.
September 1st, 2016 - by Magazine Chef & Co.
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