Trend Watch: Oat mylk, plant-based momentum, shine on

By Sophie Mir As ever, Canadian restaurants continue to strive to keep up with customer demands and seasonal trends. With summer slowly but surely turning into fall, we’ve broken down three developing menu trends you’ll see across the country this autumn. Oat Mylk Soy, almond and coconut mylks have been on menus for a while, […]

Introducing Pacific Barista Series plant-based beverages

Press Release Our Pacific Barista Series™ plant-based beverages are created specifically for Professional Baristas. Each variety withstands the high heat of steaming and their subtle flavour profiles are crafted to keep the focus on coffee. Our NEW UNSWEETNED ALMOND, maintains harmony with coffee, without the sugar. No, dairy, soy or gluten, Kosher, carrageenan free and […]

Flavour Forecast: Guajillo Plum & Peanut Sauce Vegan Mexican

Vegan Mexican flavours are changing from trend to way of life around the world, and these creative new dishes are authentic in taste and mouth-wateringly delicious. The bright and flavourful spices used in Mexican cuisine pair perfectly with meatless options like eggplant, mushrooms or garbanzo beans that can mimic pulled pork or chorizo sausage. A […]

Earls Restaurant Group announces its completely vegan, plant-based menu

Press Release Earls Restaurant Group today announces it will roll out its 100 per cent vegan, plant-based menu section all locations in Canada and the US effective Wednesday, October 17, 2018. Earls Vice President Brand and Marketing Kristin Vekteris remarked, “people are changing the way they eat for various reasons, but for those seeking plant-based options, or just […]

Earls Restaurant Group introduces plant-based menu

Press Release Earls will offer its 100 per cent vegan, plant-based menu section across select Canadian and American locations this summer. After positively trialing these plant-based dishes at Earls Test Kitchen in Vancouver this spring, Earls first introduced seven plant-based items permanently at Earls Ambleside Beach in neighbouring West Vancouver in May. Beginning today July 17, […]

Vegan with a Vision: Doug McNish

From the spring 2018 issue of Canadian Restaurant & Foodservice News By Sean Moon Like some who espouse a raw food, vegan or vegetarian lifestyle today, chef Doug McNish wasn’t always such a compassionate culinarian. Once a confirmed carnivore who happily grilled up steaks for hungry patrons, McNish has since become a vegan with a […]

Next-level vegan brunch: How two chefs reinterpreted Sunday morning staples

By Gregory Furgala Avoiding meat and dairy at brunch can difficult. Staples like bacon, French toast and – perhaps the reigning king of weekend mornings — hollandaise sauce can be difficult to avoid, often leaving vegan brunch-goers with little more a than bowl of fruit. Even simpler bets like bagels are served with mounds of cream […]

Unique ingredients give pasta a healthy makeover

By Sean Moon Long the go-to meal for doting Italian grandmothers, spaghetti-loving kids and comfort-food aficionados, pasta has undergone a remarkable transformation in recent years. Today, the use of pasta in Canadian restaurants is less influenced by Nonna and more by such modern factors as clean-eating, plant-based or gluten-free diets and a world of unique […]