Sirha Europain, the global bakery, pastry and bakery catering trade exhibition comes back to Paris Porte de Versailles from Sunday 21^st to Wednesday 24^th January 2024 for its 25^th edition. Over 4 days, demonstrations, meetings, business opportunities between players in the economy and innovation, and competitions will take place on the trade exhibition.

See the attached press release below.

Attachments:

PR SIRHA EUROPAIN 2024.pdf

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1099 kB

Vancouver, BC, December 7, 2023 - The team behind Mount Pleasant’s award-winning Spanish tapas bar ¿CóMO? Taperia recently visited Barcelona and Madrid for an eating trip, where they’ve come back with some delicious ideas. Guests can now experience executive chef Rafael Racela’s exclusive Taste Our Travels seven-course menu for two, available for only 20 days, from January 16 to February, 4 2024, as part of Dine Out Vancouver’s Tasty Events series. All seatings take place at one of Como’s two bars. Bookings are now available at comotaperia.com.

“We try to visit Spain at least once a year for inspiration, and it was great to be back with my business partner Frankie Harrington, our executive chef Rafael Racela, and wine director  and manager Ashwan Luckheenarain,” says Shaun Layton, co-owner of ¿CóMO? Taperia, which recently celebrated its fifth anniversary. “It was a quick one week trip, and we ate at as many places as possible, from new bars and restaurants to old favourites.”

The Taste Our Travels menu ($160++ per pair), features tapas-style dishes inspired the team’s favourite eats from their recent trip to Spain. Optional beverage pairings are also available for additional $60 per person.

Taste Our Travels Menu

Snacks

Foie Gras Torchon, Chestnuts, Pickled Mushrooms, Cracker
Inspired by Quimet y Quimet, Barcelona

Duck Chorizo Spring Roll, Bravas Emulsion, Mint Gazpacho, Side Stripe Prawn
Inspired by StreetXO, Madrid

Anchovies, Masa Frita, Alioli Picante, Mazago
Inspired by Arima, Madrid

Lasagna
Single Layer Lasagna, Crab Bolognese, Chili, Garlic Crumble
Inspired by Restaurant Sacha, Madrid

Bacalao
Seared Bacalao, Pil Pil, Garlic, Herbs
Inspired by La Cova Fumada, Barcelona

Beef
Wagyu Striploin, Herb Beef Butter, Mojama
Inspired by Sala de Despiece, Madrid

Dessert
Milhojas y Crema, Cherries, Crema Inglesa
Inspired by El Xampanyet, Barcelona

“Seeing the energy of a tapas bar in Spain in-person really shows how Como has been able to capture some of those same vibes in Vancouver,” adds Racela, who joined the team as sous chef in 2021, before being promoted to executive chef this spring. “There were so many great dishes, it was definitely hard to decide what ideas we wanted to try on our menu. These are just some of our absolute favourites.”

On the beverage side, Luckheenarain has selected a pairings menu, highlighting wine, sherry, and vermouth from Spain, including the 2018 Gramona ‘La Cuvee’ Corpinnat Barcelona, La Rioja Alta ‘Lagar de Cervera’ Rias Baixas DO, 2018 Clos Dominic ‘Clos Peto’ Priorat DOQ, and Heredad de Hidalgo Medium Sherry Jerez DO.

Taste Our Travels can now be booked online.

Como Taper’s full menu will also be available for regular diners as well as those experiencing the Taste Our Travels tasting menu. Regular reservations can be booked through Como’s website at www.comotaperia.com.

Toronto, ON (Dec. 5, 2023) - As 1 in 50 children and adolescents are diagnosed with autism, proudly Canadian restaurant chain, St. Louis Bar & Grill, celebrates its ongoing commitment to individuals and families impacted by the neurodevelopmental condition by donating $250,000 to its chief cause this year. 

“St. Louis Bar & Grill raises more than money, their efforts promote autism awareness and encourage inclusivity of people with autism,” said Shiri Bartman, Clinical Director of Shining Through Centre which offers autism therapies and supports. “As rates of autism rise, this type of education is an increasingly crucial part of improving the quality of the lives of people with autism.”

Throughout the year, St. Louis staff and franchisees worked closely with autism organizations within the communities in which they operate, engaging in volunteering and fundraising activities from silent auctions to raffles, to relay races. Labatt also generously donated $0.50 from every Labatt pint sold throughout October at each St. Louis location to the cause. 

Efforts culminated in an evening of celebration, a live auction and a silent auction during St. Louis’ annual All In For Autism Night held on Nov. 2 at the Hockey Hall of Fame. This year’s donation is part of over $2M in funds donated by St. Louis since 2001 to its national network of non-profit organizations dedicated to autism therapies and support.

“Individuals and families impacted by autism represent a growing community in Canada, and as a growing company with a loyal following, we can play an important role in building understanding and acceptance,” said Royal Nasager, VP Marketing, St. Louis. “We’re delighted to continue our efforts and do our best to make a difference.” 

St. Louis donation recipient organizations include: Shining Through Centre, Autism Nova Scotia, Autism Resource Centre, Connect Well For Lanark County, Autism Connections Fredericton, Autism Society Alberta, Pacific Autism Family Network, Variety The Children’s Charity, Autism Edmonton, and Children at Risk.

HUNT VALLEY, MD, Dec 6, 2023 – McCormick For Chefs® announces the Flavor Forecast 24^th Edition, the annual report illuminating the latest culinary trends shaping the way people prepare and enjoy food worldwide. With this year’s report, McCormick announces its 2024 Flavor of the Year: Tamarind. Consumers, chefs and food professionals can experience it in action with the new Tamarind & Pasilla Chile Seasoning, available online now. The Flavor of the Year will also be featured in several limited-edition, Tamarind-infused menu items at Black Tap Craft Burgers & Beer – the globally acclaimed burger joint – locations nationwide in February 2024.

Tamarind, a spice native to Africa, India, and the Middle East, has lent its acidic, tangy-sweet flavor to Latin, Caribbean, and Mexican cuisines for centuries. Today, this plump, pod-like fruit is jet-setting across the world, feeding a global curiosity for what’s next in food, drink, and flavor. Other flavor predictions and trends identified in the Flavor Forecast 24^th Edition include:

Sour Power: From tamarind to coconut vinegar, acidic agents are stepping into the spotlight to open our senses, boost craveability, and even help “cook” without heat. Sour is proving it’s not “just another ingredient;” it’s revolutionizing menus, delivering layer on layer of exciting flavor.

 Thoughtfully Borrowed: Authenticity encompasses background, heritage, and experiences - with it comes a reinvention of regional-traditional cooking. Starting with a dash of something that’s “you”, these conscious cultural combinations pay homage and respect to both roots and backgrounds – creating a celebration of flavor, experience, and cuisine.

 Indulgence Redefined: A source of pleasure, ritual, and community, indulgence comes in all shapes and forms. From time of day to season, flavor sensations link to emotions, memories, and all lived experiences. From a crisp, light ceviche to an over-the-top breakfast poutine, it’s about how we treat ourselves through flavor, texture, and ingredients that make us happy. Two ways this trend comes to life are through newstalgic and food maximalism. Newstalgic: What’s old is new again, with restaurants re-introducing childhood favorites with a gourmet twist. Food maximalism: By layering flavors and textures in creative, fun, and always thoughtful ways, you can experience flavor to the max.

“For nearly 25 years, McCormick has forecasted global flavor trends through our Flavor Forecast report. After all this time, there is still no shortage of trends to uncover which allow us to continue to shake up the way people cook, flavor, and eat,” said Tabata Gomez, Chief Marketing Officer at McCormick.

“This year, we’re thrilled for people to experience the taste, versatility and tang of Tamarind,” said Hadar Cohen Aviram, Executive Chef and Senior Manager, Culinary Development, US Consumer at McCormick. “It is the perfect ingredient to incorporate in savory and sweet dishes which is evident through the creative, flavorful, limited-time dishes we are proudly co-developing with Black Tap.”

“Given Black Tap’s global footprint, we try to be truly thoughtful in leveraging global recipes, spices, and techniques to ensure we continually bring innovation to our craft each and every day,” said Stephen Parker, Corporate Executive Chef at Black Tap. “We love to tap different regional influences for our recipes – Tamarind inspired us to borrow flavors from Southeast Asia, the Iberian Peninsula, and Latin America for this exciting collaboration. We look forward to inviting everyone into our restaurants to experience these new creations this February.”

Beginning February 1, 2024, visit Black Tap locations nationwide to enjoy the flavor of Tamarind. Menu items will include a mouthwatering chicken burger, fries and milkshake that infuse the seasoning in intriguing ways. For more details on the collaboration, stay tuned for updates from McCormick.