Category: Food & Drink

Made With Love – National Finals


: Zibi, Albert Island, 6 Booth Street, Ottawa
When: April 30, 2018 from 6pm to 11pm
Cost: Tickets 55$ available online via  
**Only 300 tickets available. All tickets include access to all the cocktails as well as delicious treats offered in collaboration with some great local restaurants.**

Details: The 2017-2018 tour of Made With Love, the most extravagant mixology competition in Canada, comes to its conclusion with the ultimate and most spectacular stage of the competition:  the National Finals! On April 30th, Ottawa will be hosting the final event, which will challenge the 17 finalists who achieved to carve out their place competing at the nine Regional Finals across the country this year!

For this final challenge, which brings together Canada’s most passionate cocktail-makers, the event will take on the vibe and feel of a show inspired by music! The barchefs will have to create the best cocktail they can imagine by drawing upon a soundtrack of their choice.

Here Are The Finalists For The 2017-2018 Tour:
Quebec City
Judges’ Choice: Marie-Alexe St-Cyr/ Le Sam – Bistro Évolutif
Public’s Choice: Pier-Olivier Dumont/ Shaker Charlesbourg

Judges’ Choice: Justin Cyr/ Cornerstone Bar And Restaurant
Public’s Choice: Adam Kowal/ Kingshead Pub Winnipeg

Judges’ Choice: Tyler Gushaty/ Independent
Public’s Choice: Leland Morrison/ The Black Pearl

Judges’ Choice: Ian storcer/ Proof
Public’s Choice: Andrew Derksen/ Charbar

Judges’ Choice: Chelsea Rose Schulte/ Cocktails & Canapés
Public’s Choice: Dylan Williams/ Westin Bayshore

Judges’ Choice: Marika Bouchard/ Black Sheep Restaurant

Judges’ Choice: Antoine Vendette/ Barraca Rhumerie Montréal
Public’s Choice: Isaac Bédard/ Crowd Bar & Flair

Judges’ Choice: Eric Romolock/ Fauna Food + Bar
Public’s Choice: Jason Frederick/ Common Eatery

Judges’ Choice: Axl Gonzalez/ Los Colibris
Public’s Choice: Harrison Lee/ The Diplomat

More Info: @_MadeWithLove_

Meet Almond Breeze – The Almond People

You have probably heard of Blue Diamond Almond Breeze, a delicious non-dairy beverage perfect for versatile sweet and savoury dishes, but we’re betting you might not know just how well Almond Breeze knows almonds. Here are a few interesting facts…

– The Blue Diamond Growers cooperative has been growing almonds on the beautiful orchards in Sacramento, California, for over 100 years.

-Blue Diamond’s 3,000+ growers range from first-to-fourth-generation almond-growing families. Having perfected their craft, each carton of Almond Breeze is delivered with carefully selected almonds you can trust and family pride in every drop.

-California produces over 80% of the world’s almond supply.

-Almonds are 100% dependent on honey bee pollination. When the California almond orchards bloom, more than a million colonies of honey bees are placed in the orchards to pollinate the crop.

Here’s one of our favourite recipes from Almond Breeze, Courtesy of A Beautiful Mess:
Frozen Almond Spiced Chai

1 cup Vanilla Almond Breeze milk
2 chai tea bags 
Frozen yogurt

Ground nutmeg
Ground cinnamon
Ground ginger
Pure vanilla extract
Cinnamon sticks, for garnish (optional)

Directions: The day before, freeze some Almond Breeze into ice cubes. An hour (or more) before making your shake, heat 1 cup Almond Breeze and let it cool in the fridge with 2 chai tea bags to infuse.

In a blender, combine the infused Almond Breeze; 4 scoops frozen yogurt; 6 Almond Breeze ice cubes; 1 pinch each ground nutmeg, cinnamon, and ginger; 1/4 teaspoon pure vanilla extract; and 1 tablespoon honey. Blend to perfection! Top with whipped cream and cinnamon. Garnish with a cinnamon stick. Enjoy!

To learn more on why Almond Breeze products are the perfect choice for your cooking needs or for full recipes, please visit @AlmondBreeze

Made With Love – Mixology Competition Returns to Toronto!

The Fermenting Cellar, 28 Distillery Lane
When: March 26, 2018 @ 6pm – 11pm
Cost: 65$ – General admission; 75$ – At the door. On sale at all participating establishments and Ticket prices include a complete tasting of all showcased cocktails, a selection of food-pairings, a Red Bull cocktail, and the privilege to vote for your favourite cocktail creation and favourite Barchef.

Details: Made With Love – the most extravagant mixology competition in Canada – is returning to Toronto for it’s 9th edition. The city’s Regional Finals will take place at the The Fermenting Cellar, and will undoubtedly impress cocktail lovers who are on the hunt for some out-of-this-world flavours. Join us for a spectacle offered by the industry, where the city’s Barchefs will gather to highlight Toronto’s cocktail culture.

The most talented Barchefs from the Toronto community are warming up to compete at Made with Love! These regional finalists will present exclusive cocktail recipes to impress a panel of renowned judges and our guests. Judges and attendees will face the challenging (and delicious!) task of tasting and evaluating their creations based on originality, creativity and flavour balance.

The Toronto Finalists are: Adam Karpowicz (Boutique Bar), Josh Mellet (Barchef), Matthieu Rajchman ( Skin+Bones), Michele Maffei (Noce), Chris Flink (Broadview Hotel), Marian Walsh (West End Social), Tyler Della-Nebbia (Dolly’s Mojito Bar), Eric Carter (Born And Raised), Tony Da Silva (Broadview Hotel), Jillian Linton-Walsh (Two Black Sheep), Nathanial Jai (Lopan & Dailo), Shanelle Munjal (Toronto Drink Factory), Axl Gonzalez (Los Colibris), Harrison Lee (The Diplomat), Albert Chan (Neat), Michael Long (Door Fifty Five), Luis Martinez (Mayrik), Julia Klara (The Cloak Bar).

The two crowned winners of each category, Public’s Choice and Judges’ Choice, will represent Toronto at the National Finals taking place in Ottawa in May 2018. The finalists will try to win the coveted title of best Barchef in the country, and have a chance to win one of 11 trips to one of the Made With Love affiliated distilleries: 2 trips in Italy with Campari, 3 trips in Nicaragua with Flor de Cana, 2 trips in France with Grand Marnier, 2 trips in Kentucky with Woodford Reserve, 2 trips in Spain with Made With Love!

More Info: @_MadeWithLove_


Green & Black’s – Fall in Love with Fondue for Two!

Valentine’s Day is almost here and it’s time to start thinking about the perfect way to celebrate. Chocolate fondue is passionate, pleasurable and the perfect way to indulge with your special someone. To help set the romantic mood, Green & Black’s has partnered with six of Canada’s favourite foodies – Abbey Sharp, Mystique and Philip, Julie Van Rosendaal, Jeremy and Adrian, Taylor Stinson and Regina Braun – challenging each to create the ultimate chocolate fondue recipe.

Each recipe uses premium quality ingredients such as organic chocolate and fresh fruit, all served with a side of love and provides tips for multiplying the ingredients to serve a crowd. Here is Jeremy and Adrian’s “Triple Chocolate Fondue for Two”!

The Food Gays Triple Chocolate Fondue for Two

Recipe courtesy of Jeremy and Adrian of The Food Gays for Green & Black’s
Prep Time: 10 minutes; Cook Time: 10 minutes; Serves: 2

100 g (1 bar) Green & Black’s Ginger Dark Chocolate, chopped
100 g (1 bar) Green & Black’s Sea Salt Milk chocolate, chopped
100 g (1 bar) Green & Black’s 70% Dark chocolate, chopped
1 cup (250mL) heavy cream

1/2 tsp. (2mL) ancho chili powder

Dipping Suggestions: Assorted fresh fruit

Directions: Place the chopped chocolate in a medium sized bowl. In a small saucepan, bring cream and ancho chili powder to a boil over low heat. Add mixture to chocolate and let sit for 10 seconds. Stir gently until smooth. Take care not to over stir – you want to incorporate everything just until the cream has absorbed into the chocolate. Transfer mixture to a fondue pot and serve with fresh fruit.

Note: To serve a crowd, double or triple the recipe.

For more info and recipe ideas visit @greenandblacks

ACE Bakery’s Marcus Mariathas to Compete for Title of World Master Baker in Paris

Marcus Mariathas

From February 3 to 6, ACE Bakery’s senior director of Product Development Marcus Mariathas will compete for the title of World Master Baker against the world’s best bakers in the Masters de la Boulangerie in Paris, France. He will bring his expertise in traditional European methods as the sole North American representative in the Nutritional Bread Making category, competing alongside bakers from Australia, Japan, Taiwan, Turkey and the Netherlands.

Escaping civil war in his native Sri Lanka, Mathiathas came to Toronto in 1995. While studying accounting, he took a part-time job as a night baker at ACE Bakery. Although he had no prior baking experience, it was his ability to manipulate numbers – and his unstoppable passion for baking – that helped him rise to the role of senior director of Product Development. He has successfully created over 400 breads and baked goods for ACE Bakery, each built upon nine proprietary, aged starter doughs.

Competing in the Master de la Boulangerie competition is the pinnacle for a baker’s career, resulting from four years of individual and team competitions. Eighteen bakers will compete in three categories, with the winner in each achieving the title of World Master Baker. Only six bakers in the world currently hold this title – a testament to their unique expertise on an international scale.

To join Marcus’ journey through the competition and for more info, follow ACE Bakery on Facebook  Instagram  Twitter or visit


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