Category: Food & Drink

Celebrate BLT Month for a Chance to Win Trip to Quebec Bacon Fest!

#duBretonDelicious BLT 2.0: Bacon, Lettuce and  (Sundried) Tomato Mayonnaise Sandwich. Photo Credit: Chef Mike Ward

BLT lovers unite! April marks BLT Month and to celebrate, duBreton, the all-Canadian farming trailblazer and North America’s number one producer of Certified Humane Raised and Handled (Certified Humane) pork, has partnered with Chef Mike Ward to transform the classic BLT sandwich into an elevated masterpiece of deliciousness and is encouraging Canadians to do the same, for the chance to win a trip for two to Quebec Bacon Fest on Saturday, June 3, 2017.

The BLT has been a classic sandwich for generations, featuring the three core ingredients: bacon, lettuce and tomato. This beloved sandwich offers a blank canvas for Canadian foodies to go beyond the BLT basics and get creative, whether it is with a unique homemade mayo, an accent of cheese or a creamy avocado spread. The possibilities are endless!

Think you have the Best BLT recipe? From April 10 to 30, duBreton is challenging you to get creative and submit your unique BLT recipe to Then, from May 1 to 10, everyone is invited to vote to for the two Best BLT finalists. Each finalist will win the ultimate bacon lover’s prize – a trip for two to Quebec Bacon Fest. There, the finalists’ BLT creations will be showcased and sampled by some of the biggest bacon fans in the world. At Bacon Fest, duBreton will crown the home-chef with the most popular sandwich as Canada’s Best BLT Champion.

To get some BLTspiration, check out Chef Mike Ward’s #duBretonDelicious BLT 2.0 recipe video.

BLT 2.0: Bacon, Lettuce and (Sundried) Tomato Mayonnaise By Chef Mike Ward 

6 slices Organic Smoked Bacon
1/2 cup mayonnaise
1/3 cup sundried tomato, oil-packed but drained
Hot sauce to taste
4 slices fresh rye bread (or dense whole wheat bread)
2 large very ripe tomatoes, cut into 1/3” slices
Large grain salt (Maldon or Kosher) to taste
1 heart romaine lettuce, finely sliced

Directions: Preheat oven to 400°F. Lay bacon in a single layer on a parchment paper lined rimmed baking sheet. Place another piece of parchment paper on top of the bacon and set another baking sheet on top to sandwich the bacon and keep it perfectly flat while cooking. Cook for 20 minutes or until bacon is golden and crispy. Remove bacon and set on a paper towel. Meanwhile, in a food processer add the mayonnaise, sundried tomatoes and a few drops of hot sauce. Pulse until the mixture becomes completely pureed. Lightly toast the bread. Generously spread the sundried tomato mayonnaise on both inside faces of the bread. On the bottom slice of bread, lettuce, then tomato and season with salt, add bacon and top with other slice of bread. Press gently and slice in half.

Do You Have The Best BLT?
The BLT options are endless! Now that you have a little inspiration, be sure to submit your own BLT creation and enter duBreton’s Best BLT contest at DuBreton could share your recipe on Facebook, Twitter or Instagram, and could be crowned the Best BLT Champion on Saturday, June 3, 2017 at Québec Bacon Fest.

DuBreton bacon is available at major supermarkets and specialty grocers across Canada, including Whole Foods, Sobeys and Longo’s. Ask for them at the meat counter or from your butcher. For more info visit

Baci Perugina’s Premium Chocolate Easter Eggs are Back

What: Baci chocolate – cherished not only for its premium Italian quality and irresistible taste, but also for the joy it gives those who receive it – is a messenger of emotions that brings people together. With its perfect blend of decadent dark chocolate, layered over a crunchy, chocolaty-hazelnut filling topped with a whole hazelnut, each part of the Baci is created to give people an experience of total affection, indulgence and charm. Every confection is embraced by the brand’s signature “love note”, or sentimental message, now available in English, Italian, Portuguese, Spanish, French, and Chinese.

About: Baci Perugina’s delightful love story began in 1922 in the medieval Italian city of Perugia, where the chocolate was first formed in the hands of Luisa Spagnoli, the creative genius of Perugina chocolate. With her entrepreneurial spirit, Luisa came up with the innovative idea to create a special new recipe for what is now known across the world as the Baci. The confection was later wrapped in its trademark “love note”, which continues to embrace the chocolate to this day. Legend has it that Luisa Spagnoli used the romantic messages as a way to communicate with her beloved Giovanni Buitoni, the Co-Founder of Perugina.

Bonus: Baci chocolate Eggs and Mini Eggs make the perfect Easter treats for friends, family and loved ones, inspiring unforgettable shared moments of love and affection. Baci Perugina Easter Eggs  are one of the finest expressions of Italian craftsmanship in chocolate. The shell of the traditional chocolate egg is made with Baci Perugina’s premium-quality chocolate, with a delightful surprise of four Baci chocolates inside. The variations available include: Dark, with classic dark Baci chocolates inside; Milk, with milk Baci chocolates inside; and Extra Dark 70%, with extra dark Baci chocolates inside.

Baci Perugina Mini Eggs, also made with superior Italian ingredients, are available in four different variations: Dark – fine dark chocolate filled with a chocolate-hazelnut cream center and chopped hazelnuts; Milk – fine milk chocolate filled with a chocolate-hazelnut cream center and chopped hazelnuts; Fondentissimo – dark Luisa chocolate filled with a chocolate-hazelnut cream center and chopped, caramelized cocoa nibs; Assorted – mix of all three variants of Baci Mini Eggs.

Where: Baci Perugina’s Easter Eggs (266g – $17.99 CAD) and Mini Eggs (150g bag – $5.99 CAD) are now back on the shelves in Canada, just in time for chocolate’s favorite season!

For more info visit

Fettuccine with Creamy Mushroom Ragu Featuring Almond Breeze

Almond Breeze is a delicious almond beverage alternative to dairy that is lactose and gluten free, and can add an almond-y twist to a classic recipe or enjoy as a standalone product. Here is one of our favourites!

Fettuccine with Creamy Mushroom Ragu

12 oz (375 g) fettuccini

2 tbsp (30 mL) olive oil 

2 shallots, finely chopped 
2 cloves garlic, minced

1 lb (500 g) mixed mushrooms, sliced

1 tbsp (15 mL) chopped fresh rosemary 

1/4 tsp (1 mL) each salt and freshly ground pepper 

1 cup (250 mL) Almond Breeze Unsweetened Original

1 tbsp (15 mL) lemon juice 

1 tsp (5 mL) finely grated lemon zest 

1/4 cup (60 mL) finely chopped fresh parsley 

Directions: Cook fettuccini according to package directions; drain, reserving 1/3 cup (75 mL) pasta water. Meanwhile, in large skillet, heat oil over medium-high heat; cook shallots and garlic for 2 minutes. Add mushrooms, rosemary, salt and pepper; cook for 6 to 8 minutes or until mushrooms are tender. Transfer half of the mushrooms to blender along with Almond Breeze, lemon juice and lemon zest; purée until smooth. Stir mushroom purée into skillet with sliced mushrooms until combined; cook for 2 or 3 minutes or until heated through. Add pasta and pasta water to skillet; cook for 2 minutes or until pasta is evenly coated and liquid has evaporated slightly. Divide evenly among 4 plates; garnish with parsley.

For more info visit @AlmondBreeze

Made With Love Cocktail Contest at Liberty Grand

Liberty Grand Entertainment Complex, 25 British Columbia Rd
When: March 27, 2017 from 6pm – 11pm
Cost: Early bird rate (until March 13th) 55$; General Admission $65; and at the door $75. Available at **19+ event and tickets are non-refundable.**

Details: Made With Love is the annual event that allows you to discover what your city’s craft cocktail scene has to offer. Held at the Liberty Grand, 18 of the city’s most talented Barchefs will present a unique and original cocktail & some food-pairing creations in view of being crowned Toronto’s BEST Barchef for 2017 !! One ticket for the event includes a complete tasting of all showcased cocktails, some food-pairing, a welcome cocktail as well as a right to vote for your favorite cocktail creation/favorite BarChef!

Jamison Cass – Baro Toronto
Nathanial Jai – Voodoo Child
Nick Incretolli – Bar Sazerac
Christopher Whitlow – Parts & Labour
Rob Male – Lake Road
Michael O’Doherty – Byblos
Albert Chan – Whiff Waff Bar & Lounge
Michele Maffei – Noce Restaurant
Luis Martinez – El Catrin
Danielle Yoon – Drinksmith
Trirell Biggart – Luma
Chris Flink – Cafe Belong
Dessa Harhay – The Chase Fish & Oyster
Marian Walsh – Two Black Sheep
Blake Spears – R&D
Kasra Khorramnejad – The Passenger
Manuel Contreras – El Local Loco
Leah Young – The Carbon Bar

Judge’s Choice Winner: Creations will be judged on their originality, creativity, and taste. Judges will look for passion, expert knowledge, distinct ingredients and the way competitors incorporate these elements in their cocktail creation. The Barchef who will be attributed the most points will go on to the National Finals in May 2017 and will have a chance to win one of 10 trips to one of the Made With Love’s affiliated distilleries.

Public’s Choice Winner: Every guest will receive a dogtag necklace. After having tasted the competitors’ cocktails, guests give their dogtag to their favorite BarChef. The BarChef who collectes the most necklaces will also be eligible to the National Finals in May 2017 and will have a chance to win one of 10 trips to one of the Made With Love’s affiliated distilleries.

1800 Tequila |
Appleton Estate |
Campari |
Disaronno |
SKYY Vodka |
Ungava Gin |
Wild Turkey |
Bittered Sling Bitters |

More Info:   @_MadeWithLove_

It’s National Cereal Day on March 7 – What Does Your Cereal Say About You?

Are you a Lovey-Dovey Life Lover? Or maybe a Nutty Know-It-All? How about a Dynamic Daredevil? To celebrate National Cereal Day on March 7, Kellogg Canada is revealing what your cereal says about you with the release of its first-ever #NationalCerealDay Survey of Canadians.

Kellogg’s Top Five Cereal Personalities
The Lovey-Dove Life Lover
Love to top your cereal with fresh berries? 90% of Canadians perceive you as passionate or romantic. Prefer to swap out regular milk for chocolate milk? You may also be seen as happy and friendly.

The Content Conformist
While only 8% of Canadians perceive someone who eats cereal with milk and fresh fruit as daring, the good news is (bowl half full!) 72%see you as happy or outgoing.

The Hot-Headed Hot Shot
Do you start your day by adding a dash of cinnamon or spice to your cereal? Uh-oh, more than four out of five Canadians say you are bossy, contradictory and go against the grain.

The Dynamic Daredevil
Wish you were quirky or daring? Well, if you dress up your cereal with coconut shavings or cacao nibs and pair it with a milk alternative, 63% of Canadians say you are just that!

The Nutty Know-It-All
Top your cereal with nuts and nothing else? Survey says…you may be nutty! In fact, 33%  of Canadians perceive you as bossy, while 25% of Canadians think of you as quirky.

In addition to the top five cereal personalities, Canadians surveyed also linked specific cereal toppings and bases, such as milk, milk alternatives and yoghurt, to particular personality characteristics.
-90% of Canadians perceive those who combine different cereals in a single bowl as being free-spirited risk takers
-Eat every last flake or grain of cereal in the bowl? Four out of five respondents agree that you live life to the fullest.
-Nearly 40% of Canadians view those who swap Greek yogurt for milk in their bowl as intelligent.

So, what does your cereal say about you? Do you fit one of these personality profiles? Or do you combine different ingredients and flavours to make it your own? This March 7th, download the National Cereal Day infographic here and proudly declare what your cereal says about you in social media using the hashtag #NationalCerealDay.

For more info visit

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