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May 5, 2020

Below are delicious RumChata recipes for a special Mother’s Day brunch.

RumChata French Toast 

3 eggs

1/2 cup milk

1/4 cup RumChata

8 slices white or French bread

1 Tbsp butter

Directions: Leave bread slices out in a paper bag overnight to dry out. With a fork, beat together eggs, milk, and RumChata. Heat butter in griddle over medium heat until melted. Dip bread slices into egg mixture and cook until golden brown, about 2-3 minutes per side.

Also serve a cup of hot coffee with a shot of RumChata stirred in.

RumChata Tiramisu Martini 

Ingredients

2 parts RumChata

1 part espresso vodka

Shake with ice and strain into a martini glass.   Sprinkle with shaved chocolate.

RumChata Iced Coffee

Ingredients

1 part RumChata

3 parts Iced Coffee

Serve over ice.

 
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May 5, 2020

In response to the enormous demand generated by our first collaboration last March, this time, it is by offering ready-to-mix cocktails in Cook it boxes, that the two companies will be able to support the Bartenders Benevolent Fund which has been working in earnest since 2013 to ensure that those in need can make ends meet.


Orchestrated 100% without profit, the operation will give, for each purchase, $2 to the Bartenders Benevolent Fund and $9 to the bar, a concrete way to support the bar and restaurant industry.

Created by mixologists from 3 of Montreal's best bars, these ready-to-mix cocktails can now be enjoyed at home! 


For more details, I invite you to read the attached press release!

 
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May 5, 2020

Mother's Day is just around the corner!  Whether yours is spent together at home or virtually, we've thought of a few gift ideas for you.

Make brunch at home complete with a Smash mimosa.
Not in the same house? Try dropping off all the fixings and schedule a video call to enjoy together.
  
Gift a cocktail kit 
Rustle up the ingredients for your favourite cocktails and gift them to mom. Add the instructions and a note about why you like the cocktail or a fun story about when you first tried it.

Order her an assortment of her favourite Smash cocktails for home delivery! 

Try our take on the classic mojito. We've subbed out the rum and simple syrup for our Strawberry Smashed Soda™ to make this a low-calorie, refreshing, and easy to make cocktail at home. 

The Strawberry Smashed Mojito is the perfect pairing for fish tacos or a cheesy quesadilla.   Try the recipe below. It yields two cocktails.

STRAWBERRY SMASHED MOJITO
1 can Georgian Bay Strawberry Smashed Soda™
1 cup sliced strawberries 
1-2 sprigs of mint
1/2 lime, juiced 

1. In a cocktail shaker, muddle strawberries, mint leaves, and lime juice with a muddler.  If you don't have a muddler, try using the back of a wooden spoon.
2. Strain muddled mixture into two glasses filled with ice.
3. Top up the glasses with Strawberry Smashed Soda. Give it a quick stir.
4. Garnish with a lime wedge and enjoy!

Meet Joshua, our Master Distiller.  Joshua will be managing our distilling operations in Collingwood and has been working alongside the team to get our new distillery up and running.

Over the course of his 14-year career, Joshua has received over 15 awards for his outstanding work, earning Double Gold, Gold and Silver recognition from San Francisco World Spirits Competition, Los Angeles International Spirits Competition, Canadian Artisan Spirit Competition, Canadian Whiskey Awards and more.

When Josh isn't working away at the distillery, you'll find him tinkering away on house renovation projects or mixing up a Negroni Bay

We're excited to have Joshua as part of the Georgian Bay Spirit Co.™ family.  Interested in learning more about the Georgian Bay team or want to stay up-to-date on our distillery

Every Wednesday is Takeout Day in Canada!  Canadians across the country have been ordering takeout in a show of support for their favourite local restaurants.

If you're able, consider supporting a local establishment this week.

Looking for inspiration? Our team has shared some of their favourite takeout and Smash pairings here

 

Together with our distilling partners have switched over production to support the growing demand for WHO-formulated hand sanitizer, approved by Health Canada.
 
We’ll be donating 3 cases for every 1 case sold.  We'll be donating to organizations in need such as hospitals, first responders, shelters, senior communities and First Nation, and rural communities.
 
If your organization is looking to purchase cases of hand sanitizer, please reach out.  
 
We are in this together.

Did you know that you can order your favourite Georgian Bay Smash or Craft Spirits online?

In Ontario, place an order with the LCBO for home delivery or in-store pick-up of your favourite Georgian Bay Smash or Craft Spirits.*

In Nova Scotia, order Gin Smash for home delivery through the NSLC*.

In New Brunswick, order you your favourite Smash for curbside pick-up the ANBL*.

Can’t find what you are looking for? Let us know and we’ll help track it down.

 
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May 5, 2020

In an age of transition like this one, in which uncertainty is rife, the food service world is firmly continuing along its path, albeit with some difficulties, to guarantee all operators and professionals with one certainty: the industry is reacting with immense attention to this phase, proving its dynamism, ability to adapt and embracing extraordinary solutions. This is why ,as of now, it is important to promote the very best of global hospitality and hotelier services, with all the latest from different industries, in terms of equipment, raw materials, tools, table fittings and semi-finished goods, with focus on current trends and all the innovations to hit the market.

Now more than ever before, technology has become an invaluable ally in the kitchen, providing essential support and enabling us to save time, optimise resources and achieve high-performance results.

Smart solutions for evolutions in food service equipment

Technology is becoming more advanced and has entered the kitchen, bringing innovation and changing our way of working. Yet the path of innovation has already been marked out for some time now, and forward-looking companies have already taken it: this was clearly palpable at last October's HostMilano. Sustainability is also a key factor in all of this. Environmental and social sustainability stands for the efficient use of resources, circular economy, the protection of biodiversity and reduced pollution. Companies are facing challenges on three fronts: investments in eco-friendly technologies, the introduction of cleaner, more energy efficient production processes, and ethical conduct. A common scenario in a number of countries in Europe and across the ocean.

The President and Chief Executive Officer of Restaurants Canada, Shanna Munro is convinced: “New technology in equipment reduces cooking and cleaning times. This helps restaurants to reduce their running costs, increase productivity and implement more sustainable processes.”

The future of the industry will also be connected. Equipment will feature remote control, it will be smart, with automated and interconnected processes.

A crisis is also an opportunity for existing technologies to take a leap forwards. Through constant dialogue with companies of the industry, it emerges that the food equipment industry is shifting away from old technologies in favour of greener ones.

Automation, the evolution of energies and buffets capable of preparing individual portions, as opposed to immense dishes are suggested guidelines which are more relevant now than ever before, in response to modern management requirements.

Delivery is another phenomenon on the rise, both in professional and domestic settings. Incentivised by the emergency situation the world has been experiencing since early 2020, it is increasingly becoming a part of peoples' every day lives and is destined to further consolidate itself.

Restaurants will live to see a redefinition of their initial concept, which will no longer be strictly linked to on-site consumption: they will take their dishes and skills to the homes of people. Kitchens will need to respond to these new requirements by increasingly focusing on organisation and the service they provide for their clientèle. From collected testimonies it emerges that the future of Food & Beverage will rest on the accessibility of on-demand products, a phenomenon set to grow in terms of volumes and demand. Ensuring the success of such new types of food service will require the planning of processes, in order to add consistency to served quality.

The key to the future of this industry? Technology at the service of Quality, Speed, and On-demand services.

HostMilano is a leading hospitality event, a reference point for operators of the out-of-home industry, confirming itself as a veritable driver of quality business. The contribution of top players and professionals who share their know-how and express their reflections becomes interesting food for thought for everyone involved in the world of hospitality looking to discuss the future of the industry. The next edition will take place from 22 to 26 October 2021.

www.host.fieramilano.it, @HostMilano, #Host2021.

 
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May 1, 2020

Yesterday, the City announced it will be posting guidelines for restaurants that wish to establish temporary patio space, as per the Province’s plan. These guidelines, along with online registration form, will be posted on the City’s website sometime today. City staff will work through the weekend to process registrations, to ensure restaurants are able open their temporary spaces as soon as possible. Temporary patios will be allowed until May 31, and will be re-evaluated at that time to ensure they continue to align with the Province’s plan.

Once the Province enacts Phase 2 of their Restoring Services plan, these temporary patios will no longer be allowed, and an application will need to be submitted for a permanent patio space.

 

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