WINNIPEG, MB — Canada’s Great Kitchen Party is proud to announce Canadian music legend Jim Cuddy as the headlining performer and the six talented chefs selected to compete in Winnipeg’s 2026 regional qualifier for the Canadian Culinary Championship All-Star Invitational.

The highly anticipated 20th Anniversary celebration takes place Wednesday, October 7, 2026, at the RBC Convention Centre – York Ballroom, bringing together Winnipeg’s leading culinary talent, food lovers, business leaders and community supporters for an unforgettable evening of food, music and giving back.

For twenty years, Canada’s Great Kitchen Party, which began as Gold Medal Plates, has celebrated the very best of Canadian culture through food, music and community impact. Now, in its landmark anniversary year, the organization is bringing its All-Star Invitational to Winnipeg for an evening that celebrates the incredible depth and creativity of Manitoba’s culinary community.

10 Cities • 20 All-Star Chefs • East vs. West • One Canadian Culinary Champion

From St. John’s to Victoria, Canada’s most accomplished chefs will gather in ten cities across the country before advancing to the Canadian Culinary Championship in Ottawa in January 2027.

For the first time in championship history, two chefs will represent each city at the national finale. Each regional event will crown one winning chef to join the city’s Chef of Distinction, creating an elite 20-chef field for the national competition.

WINNIPEG’S CHEF OF DISTINCTION

Emily Butcher has been named Winnipeg’s 2026 Chef of Distinction. A two-time provincial winner and 2020 Canadian Culinary Championship Bronze Medalist, Butcher will represent Winnipeg at the national championship in Ottawa.

She will be joined by the winner of Winnipeg’s 2026 All-Star Invitational culinary competition.

THE ALL-STAR COMPETITORS IN WINNIPEG

Six of Winnipeg’s most exciting culinary talents will go head-to-head in the high-stakes competition:

• Darnell Banman — Thermea Spa Village Winnipeg
• Luc Jean — Wow Catering Inc.
• Edward Lam — Peacock Kitchen and Drinks
• Graham Peltier — The Oakwood Café
• Fabrizio Rossi — DeLuca Specialty Foods
• Jessica Young — Spruce Catering

These chefs represent the extraordinary depth of talent, creativity and passion that continues to put Winnipeg’s culinary community on the map.

THE EXPERIENCE

Guests will enjoy signature dishes created by each competing chef, an exciting All-Star culinary showdown and an evening filled with entertainment and celebration.

Adding to the excitement, Chrissy Troy will serve as Emcee, Gregg Maidment will lead the Live Auction, and Canadian music legend Jim Cuddy will take the stage as the evening’s headliner.

VIP guests will also have the exclusive opportunity to experience a special dish created by Winnipeg’s Chef of Distinction, Emily Butcher.

“This is an incredible year for Canada’s Great Kitchen Party in Winnipeg,” says co-chair Matt Pilloud, Partner and Business Advisor with KP’s National Presenting Partner MNP. “The 20th Anniversary gives us the opportunity to celebrate the extraordinary culinary talent in this city while bringing our community together for an evening of great food, music and meaningful impact. With this exciting lineup of All-Star chefs, our Chef of Distinction, Emily Butcher, along with Jim Cuddy performing with Devin Cuddy and Anne Lindsay, we are creating a very special celebration for Winnipeg.”

DINING WITH PURPOSE

While Canada’s Great Kitchen Party celebrates Canadian excellence, the heart of every event is its commitment to giving back.

Since its inception, Canada’s Great Kitchen Party has helped generate nearly $20 million to support charitable causes across Canada.

Funds raised through the Winnipeg event will support three important organizations: SpiritNorth, MusiCounts and Harvest Manitoba’s Meals2Go.

Harvest Manitoba is the event’s local charity partner, with a focus on supporting children, families and food security in Manitoba. Funds raised in Winnipeg stay in Winnipeg, helping strengthen our local community.

TICKETS

Tickets for Winnipeg’s 20th Anniversary Canada’s Great Kitchen Party are available now.

Wednesday, October 7, 2026

5:00 PM – 10:00 PM
RBC Convention Centre – York Ballroom
Business Cocktail | Splash of GREEN

For tickets and event information, visit greatkitchenparty.com

Calgary, Alta., August 27, 2026 – Jimmy John’s, home of “The Sandwich of Sandwiches,”is opening its first location in Calgary on September 1 at 4149 University Ave NW, Unit 2. This will mark the 18th Canadian location and the second in Alberta since the brand’s first Canadian location opened in November 2024, with plans to open over six more before the end of the year.

A grand opening celebration will be held from 10:00 a.m. to 10:00 p.m., and the first 100 guests will receive a free 6-inch sandwich and a 16 oz. fountain drink. Guests can enjoy $5 Classic sandwiches from September 1 to September 4, followed by a free combo upgrade with the purchase of a large sandwich available September 5 and 6. Students, healthcare workers, and front-line workers will receive a 10 percent discount for a limited time.

The new location is locally owned and operated by Calgary entrepreneur and franchisee Mohit Saini. Situated in a high-foot-traffic area within walking distance of the University of Calgary and Alberta Children’s Hospital, the restaurant is ideally positioned to serve students, hospital staff and visitors, residents and the University District community.

“The University District is a fantastic location with students, families, healthcare workers and residents all within walking distance,” said Mike Warren, director of operations at Jimmy John’s. “We’re looking forward to creating a place where people can grab a fresh sandwich whether they’re on their way to class, heading to work or simply looking for a great meal close to home.”

Known for its daily fresh-baked bread, hand-sliced meats and cheeses, and made-to-order sandwiches, Jimmy John’s offers a menu designed for quick, convenient meals without compromising on flavour.

Adding a local connection to the Calgary opening, Jimmy John’s chips are made locally in Calgary. The chips produced in the city are supplied to Jimmy John’s restaurants across both the United States and Canada.

MONTREAL, August 18, 2026 - Second Cup Café launches its fall menu today, introducing six seasonal food and beverage offerings, including an expanded pumpkin-inspired lineup and two new Infuzers made with Red Bull Fuji Apple & Ginger. Second Cup customers will enjoy exclusive early access in Second Cup cafés to Red Bull’s newest flavour, Fuji Apple & Ginger, featured in two new Infuzers.

The Apple Pie and Raspberry Apple Infuzers feature Red Bull Fuji Apple & Ginger and expand Second Cup's non-coffee beverage selection, offering guests new ways to enjoy the flavours of fall.

The seasonal menu also features the return of guest favourites, including the Pumpkin Spice Latte, Iced Pumpkin Spice Latte and Pumpkin Spice Muffin, alongside the introduction of a new Iced Matcha with Pumpkin Spice Cold Foam. Launching August 18, Second Cup is among the first national coffee brands in Canada to introduce its fall menu.

“Pumpkin spice season is arriving early at Second Cup. Fall is a special season in our industry and in Canadian culture because of the flavours and aromas that make their way into cafés, restaurants and homes across the country,” said Roxane Desjardins, Marketing Director at Second Cup Café. “This year, we’re pairing familiar seasonal favourites with something completely new through our exclusive early access in Second Cup cafés to Red Bull Fuji Apple & Ginger, giving guests even more ways to enjoy the season at Second Cup. As Canada's coffee shop, with a growing bakery offering and an expanding beverage lineup, we're proud to create new occasions for Canadians to connect over great drinks and delicious treats.”

Second Cup Café's fall menu is available for a limited time at participating locations across Canada from August 18 to November 9, 2026, or while supplies last.

For more information, please visit secondcup.com.

Vancouver, B.C., August 20, 2026 – Minami (1118 Mainland Street), Yaletown’s destination for contemporary Japanese cuisine, is introducing its first-ever Minami Omakase, an intimate chef's tasting experience debuting on Thursday, September 24, 2026. Led by Sushi Chef Tomoya Hirasawa, the curated omakase features more than 16 courses and is limited to just 16 seats, with a single seating at 6:30 p.m. in Minami's private back dining room.

“At Minami, we’ve had tasting menus before, but this is the first time we are presenting an omakase, something we’ve wanted to do for a very long time,” says Noriaki Okubo, president, Aburi Restaurants Canada. “Chef Tomoya Hirasawa has the talent and embodies the discipline and ningenmi that define our restaurants. We are proud to share his artistry through this intimate new omakase experience with our guests.”

Presented over two and a half hours, the omakase unfolds course by course at Hirasawa’s discretion, guided by the day's finest seasonal and local ingredients, special Japanese ingredients, and his more than a decade of experience in Japanese cuisine. The Minami Omakase is $200++ per person, with an optional sake pairing available. Reservations can now be made via OpenTable.

Menu highlights may include: steamed snow crab, fresh premium sashimi, and an extended nigiri progression featuring kinmedai, chutoro, otoro, Ossetra caviar, A5 Iwate wagyu, and more.

Born in Chiba, Japan, Hirasawa brings more than 10 years of experience in Japanese cuisine to Minami. He began his career at a small izakaya in Japan specializing in fresh, local seafood, where he developed a deep passion for sushi and a lasting appreciation for the fundamentals of hospitality – cleanliness, organization, professionalism, and care for one's tools. Honing his craft across a range of Japanese restaurants, including Vancouver’s award-winning Tetsu Sushi Bar, he grew from sushi chef into leadership roles.

For Hirasawa, excellent sushi is the balance between the quality of the ingredients, the technique, and the attention behind every detail. For him, the most rewarding part of his work is seeing guests enjoy and appreciate what he creates.

“Sushi looks simple, but every detail matters, from the temperature of the rice to the knife work and presentation,” adds Hirasawa. “With our new Minami Omakase, I want to share the balance of ingredient quality, technique, and care behind every course, and create something that makes our guests genuinely happy."

The Minami Omakase officially debuts on September 24, 2026. Guests can make reservations on OpenTable. For more information about Minami, please visit www.minamirestaurant.com.