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The economic impact of beer in Canada is 3x that of wine and spirits combined!
Beer Canada has released the results of a study on the economic impact of beer in Canada.
“Beer is Canada’s most popular alcohol beverage, followed by wine and spirits. Brewing is one of Canada’s oldest industries and Canadian brewers today hold an 85% share of the domestic beer market. Canada has many competitive advantages in making world class beers: proximity to malt barley, large fresh water supply, educated workforce and more than 10 million local beer drinkers. To help us understand the impact of beer today, Beer Canada commissioned the Conference Board of Canada to study the beer economy.”
Click here to read the full report.
Mustard Seed Guests Invited to A Seat At Our Table
Ten Local Top Chefs Cook Dinner For The Homeless
CALGARY (November 23, 2015) –For 370 regular guests of the Mustard Seed Foothills Shelter (7025 44 Street SE, Calgary) the 6pm dinner on Monday November 23 is going to be extra special as 10 of Calgary’s top chefs take over the kitchen to prepare a unique A Seat At Our Table. –an initiative developed by ATB Financial and Alberta Culinary Tourism Alliance (ACTA).
An Event Unlike Any Other
Ten of Calgary’s top chefs will prep for, and cook the evening meal for the regular guests at The Mustard Seed Foothills Shelter. Chefs will prepare a basic, but healthy, dinner including locally grown and produced foods, with an extra dash of kindness in this meal. “Collaboration is nothing new for us,” John Jackson, Chef and Co-owner of Charcut ROASTHOUSE explains. “We work together all the time to build a strong culinary community in the city, but projects like this make us proud to work together on meaningful meals that bring to light the important issues around hunger. While this won’t be fancy, it may just be our most meaningful project of the year.”
Chef Team Line-up
Charcut Roast House & Charbar: Chef & Co-Owners John Jackson & Connie DeSousa
Rouge Restaurant: Chef & Co-Owner Paul Rogalski & Jamie Harling
Shokunin Resturant: Chef/Owner Darren Maclean
The Derrick Gin Mill & Kitchen: Chef Marc Andre Bourgeois
The Selkirk Grille: Chef Sean Cutler
WinSport: Chef Ronnie Gillman & Peter Kyriazis
Yellow Door Bistro/ Hotel Arts: Chef Jan Hansen
“Initiatives like this are important to support,” states Fraser Abbott, Chairperson for Alberta Culinary Tourism Alliance and Director of Business Development for the Hotel Arts Group. He asserts that while ACTA is committed to sharing stories about Alberta’s food (where it comes from and how it is prepared by top chefs), healthy and affordable food should be accessible for all Albertans to enjoy and our stories should include a variety of ways to serve it up…from simple to complex.
“It is our hope that while our attendees enjoy the meal prepared by the chefs, broader conversations will look past the immediacy of the dinner to the enormity of the issues around food,” Abbott says. “This collaborative event should spark great discussion and initiatives on building accessible food systems in Alberta.”
The Mustard Seed has been serving people experiencing poverty and homelessness in Alberta since the ‘80s. It has become a haven for those needing help, which is offered through open hands and unconditional love. The Mustard Seed Shelter provides access to both healthy food and a place to sleep says Brandon Waardenburg, Director of Basic Services. He goes on to explain that “… almost 40% of our guests are employed, but with the high cost of living in Calgary, and the extremely limited rental accommodations, many are left without affordable housing.”
“When we created this movement we wanted it to be all about the meaningful conversations that can happen around a table, at the same time featuring locally grown food, prepared by local world class chefs,” says Wellington Holbrook, Executive Vice President, ATB Business & Agriculture. “We also knew it was important to take the time to reflect, share and listen to real people and that’s why we want to take the table somewhere it’s most needed to engage in conversation there.”
The Mustard Seed has been an agent of change for three decades, thanks to donors, volunteers and support from the community. Today, The Mustard Seed in Calgary offers an expansive range of innovative programs and services, including education and employment programs, health and wellness services, basic needs through a shelter for 370 men and women, spiritual care and housing. In March 2014, The Mustard Seed opened the 1010 Centre, which provides homes to 224 low-income individuals, many of whom would otherwise be homeless.
Visit TheSeed.ca to take part in their Give Hope Campaign, where you can provide a warm meal this Christmas for just $3.51.
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For more information, please contact:
Tannis Baker, Executive Director
Alberta Culinary Tourism Alliance
403 264 8344
Karen Taylor-Binnie
Communications Manager
The Mustard Seed
403 615 0646
Blending the science of modernist cuisine with an evocative art experience in the historic Barron Building.
Watch the Gorgeous Molecule video
Moving from a construction site on ground floor, guests navigated to the fourth floor, which was transformed into a temporary art gallery for two compelling artworks: a new interactive art installation by renowned Calgary artists, Caitlind r.c. Brown and Wayne Garrett and a mechanical wonder by British artist Peter William Holden. Closed toes shoes recommended.
After that, guests climbed the stairs once more to a once-in-a-lifetime molecular food and drink experiment, conducted by acclaimed chefs:
Canadians take top prizes at World Food Championships
Edmonton, AB—Canadians were well represented at the World Food Championships (WFC) earlier in November, with Canadian teams taking home 1st place in two of nine cooking categories. Ten of the 19 Canadian teams at WFC (including local chefs Doreen Prei, Lindsay Porter of El Cortez, and Sandeep Brar of Zinc, among others) made it into top-ten rounds in their respective categories, creating quite the buzz around the culinary talent in Canada.
For its inaugural year, the Canadian Food Championships (CFC) sent 17 qualifying teams to Kissimmee, Florida, to compete in the World Food Championships November 3-10, 2015. CFC’s teams met up with two independent teams to represent Canada at WFC, a cooking competition that sees hundreds of teams from across the world compete for a grand prize of $100,000.
“We’re so proud of how the Canadians did at WFC. To make it to this level is a huge accomplishment,” Paul Lucas, the general manager for the Canadian Food Championships said. “We were so happy to be able to provide this opportunity for Canadians to qualify for WFC through the Canadian Food Championships this year. We always knew Canada had great culinary talent, and now they’ve shown the world.”
At WFC, teams competed in a preliminary round for their category (Bacon, BBQ, Burger, Chili, Dessert, Pasta, Recipe, Sandwich, or Seafood), with the top 10 in each moving on to a final category round. First place winners in each category win $10,000 and move on to compete at the Final Table, where the $100,000 prize is up for grabs.
Canadian winners heading to the Final Table:
(L to R) Wayne Shymko - World Chili Champion, Skip Johnson, Rusty Johnson - World Burger Champion
Rusty Johnson of Port Moody, BC, who placed first in the burger category at the Canadian Food Championships, carried his title forward at WFC to receive 1st place and $10,000 in the burger category at WFC. Wayne Shymko of Winnipeg, MB, won the top prize in the chili category, also taking home $10,000 cash. Both competed at the Final Table, with Rusty coming in 3rd overall and Wayne coming in 9th.
Final results for Canadian teams at WFC:
Final Table
3rd place: Rusty Johnson (Rusty’s BBQ) from Port Moody, BC
9th place: Wayne Shymko (Badazz BBQ) from Winnipeg, MB
Seafood
5th place: Doreen Prei (Team Prei) from Edmonton, AB
9th place: Sandeep Brar (Zinc) from Edmonton, AB
Pasta
2nd place: Stephen Perrin (Substance Food Group) from Ottawa, ON
7th place: Gabi Marin (Fantasyland Hotel) from Edmonton, AB
8th place: Lindsay Porter (El Cortez) from Edmonton, AB
Dessert
21st place: Arnaud Valade (Arno’s Fine French Pastry) from Edmonton, AB
26th place: Kirran Bakhshi (Special K) from Calgary, AB
Bacon
5th place: Katherine Foster from Regina, SK
13th place: Russell Bird (The Promo Addict) from Sherwood Park, AB
Recipe
6th place: Mike Callaghan (Team Canada) from Toronto, ON
Sandwich
17th place: Sheshona John (Radisson Edmonton South) from Edmonton, AB
25th place: Jonatan Billiau (Bourgondier)
Burger
1st place: Rusty Johnson (Rusty’s BBQ) from Port Moody, BC
6th place: Jaely Rova (Burger Infusion) from Edmonton, AB
Chili
1st place: Wayne Shymko (Badazz BBQ) from Winnipeg, MB
Darryl McGarey (Burning Ring of Fire) from Winnipeg, MB
BBQ
Brian Misko (House of Q) from Surrey, BC– No score
Rob Reinheardt (Prairie Smoke & Spice) from Pilot Butte, SK – No score
Greg Lundy (Smokin Boys and Hot Grills) from Ottawa, ON – No score
#rawAlberta Part III - Live on Munchies!
With the end, comes a new beginning…
The #rawAlberta formal program may be completed, this marks the start of a new era in culinary for Alberta. Feeding off of the momentum built throughout this program, the participating chefs will help to lead the charge for the creating the culinary identity of Alberta.
Part III of the #rawAlberta video series examines the discussions, learnings, and happenings of the final segment of the Cook It Raw Alberta program.
Watch the video and read the article on Munchies.com