In the Kitchen
Continuing the topic from my last column, vegetarians and vegans folks are the largest growing market for our industry.
Montreal – The head of Canada’s largest dairy processor is criticizing the federal government’s stance on dairy quotas in the latest version of the Trans Pacific Partnership. Canadian Manufacturing/Canadian Press reports. | READ MORE
Geneva, Switzerland – Swiss flavour and perfume company Firmenich has named fig its flavour of the year for 2018 based on its growing international appeal.
Leamington, Ont. – Leamington, a town that’s big on tomatoes, will soon have the tomberry – billed as the world’s smallest tomato – growing in greenhouses. The Windsor Star reports. | READ MORE
Earlier this year, I flew to Las Vegas to judge the pizza culinary competitions for the International Pizza Challenge. Many people think judging a pizza competition is the best job in the world; however, it’s not all glamour and glitter.
If you have been in business for a while you will likely have heard compliments about some of the food items you serve. For those in the pizza business, these compliments might revolve around the various sauces and other ingredients that go into the perfect pizza. Have you considered selling your pizzeria's sauce?
Ottawa – Top Chef Canada winner René Rodriguez shares a recipe for Italian burrata, an item on the menu of his new restaurant Orto Trattoria in Ottawa. CBC news reports. | READ MORE
Chef Stefano Manfredi shares recipes and details of his new guide to pizza making, which suggests there's been both a movement back to pizza's origins, before industrial flour milling, and an interest in using modern stone milling, machinery and oven technologies. Good Food reports. | READ MORE
This pizza recipe from the Culinary Institute of America features shellfish, lemon and a rich, creamy sauce reminiscent of New England clam chowder. It appeared in The Chronicle-Herald. | READ MORE
Italian-Australian chef Stefano Manfredi provides a recipe for a classic parmigiana in the shape of a Roman pizza. The Guardian reports. | READ MORE
Simcoe, Ont. – With summer in full swing, Canadian Pizza asked pizza makers to describe their favourite summer pizza and what they like to wash it down with.
San Francisco, CA – These 17 bright and beautiful pizza recipes from food blog Brit + Co are al fresco-approved, seasonal and ready to be plopped onto your plate. | READ MORE
Viva Napoli Pizzeria in Toronto was the setting for an exciting demonstration by a renowned Italian chef whose passion it is to master the traditional techniques and put his own spin on them.
Pizza New: A whole new era for the world’s favourite food, by chef Stefano Manfredi includes recipes for pizza rossa, pizza bianca, Roman pizza, and filled, fried and sweet pizzas such as this delicate dessert recipe, “Pillow of dreams.”
Phoenix, AZ – Chef Chris Bianco of Pizzeria Bianco in Phoenix, Ariz., has just published his first cookbook – Bianco: Pizza, Pasta, and Other Food I Like – in which the renowned pizzaiolo discusses how to make his famous pizza dough. Food & Wine reports. | READ MORE
My conversation with Rodolfo Santo begins with a description of limoncello that is almost a love letter. The version of the drink he loves is a specialty of the Amalfi Coast in Italy, says Santo, who was born in nearby Naples. “The lemons there are bigger and sweeter. If you are driving along the coast and look down, you’ll see a hillside of lemons covered with black nets for harvesting,” he says.
Food smoking is an artful way to add flavour and it’s not just for protein anymore. Learn how your pizzeria can tap into this hot trend.
Las Vegas – Justin Wadstein of Pizza My Heart in Los Gatos, Calif., went home the World Pizza Games masters champ after wowing judges and an enthusiastic audience with his acrobatics at Pizza Expo on March 29. Wadstein narrowly edged out this year's champion, Scott Volpe of Fiamme Pizza Napoletana in Tuscon, Ariz.
Today's marketing wisdom from Hilary Drago, marketing manager at Pizzeria Libretto in Toronto.
Here are the answers to Michelle Brisebois' Marketing Insights trivia:
Las Vegas, NV – Hobart has announced it will give away a custom-painted Legacy HL662 Pizza Mixer valued at $20,000 during the 2017 International Pizza Expo next week in Las Vegas.
Spicing up pizza toppings with ethnic influences was a noticeable trend from ingredient exhibitors at this year’s Canadian Pizza Show, but it was simplicity that won over the judges in the Canadian Pizza magazine Chef of the Year competition, which saw a repeat champion showcasing a very modern-world pie.
I’ve had the honour and privilege of judging for the International Pizza Challenge and finals at the annual Pizza Expo in Las Vegas, and I’ve also judged in Italy and France. I’m often asked about how a pizza is evaluated. While most competitions have their own distinct rules, after years of experience, I’ve incorporated my own methods into the guidelines for each event.
Charlottetown – An entrepreneur in Prince Edward Island has developed a fry-cutting machine that can cut 23 kilograms, or 50 pounds, of potatoes in less than a minute. CBC News reports. | READ MORE
Matteo Cesarotto: Chef of the Year 2018Most operators in the pizza business in Canada will tell…
Pizzeria deliberately smashed by truck in Red Deer, Alta.Red Deer, Alta. – A pickup truck smashed through the…
Saputo CEO criticizes Canada’s support of revised TPP trade dealMontreal – The head of Canada’s largest dairy processor is…
Open Table's top 100Canada — The reservation service Open Table published its list…
Servers challenge boss' demand for cut of tipsPort Stanley, Ont. – Serving staff at an Ontario restaurant…
Toronto Franchise Show
February 24-25, 2018
Restaurants Canada Show
February 25-27, 2018
International Pizza Expo
March 20-22, 2018
April 23, 2018
Bakery Showcase 2018
April 29-30, 2018
SIAL Canada and SET Canada Trade Show
May 2-4, 2018