September 2019

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FOOD FILE AGROPUR HAS ALL THE CHEESES YOU NEED AGROPURSOLUTIONS.CA taurant-quality pizza crust. I flavoured it with beer because it enhances the gastronomic experience,” The result, says O’Connor, is a product tailor-made for foodservice providers who are tight on space. “The dough doesn’t take very long to cook,” he explains. “In fact, you’ll lose essential beer flavour if it cooks too long. In a pizza oven, it cooks [from frozen] in 2.5 minutes, while in a conventional oven it takes a mere six to seven minutes. That you can make a quality pizza in seven minutes in a 425˚F oven is so important, because most restaurants don’t have a pizza oven. With this dough, you don’t need a pizza oven to have pizza-oven quality.” Beer You Can Eat uses no animal products, making it ideal for veganfriendly menus. “[I saw there was a] major gap in the foodservice market for wholesale pizza products,” O’Connor says. “As a dough, it’s very user-friendly and a time saver. It’s a light and tender dough, but it has a lot of structure — it won’t flop under toppings.” EMBRACING| THE PASTA-BILITIES| In Montreal, television chef and restaurateur Stefano Faita, along with his business partner and fellow chef Michele Forgione, has been running several of the city’s most popular Italian-style restaurants for more than a decade. Impasto focuses on fresh, seasonal and local ingredients for its hearty Italianinspired dishes. “When we first opened [Impasto] we tried to go all over the place, constantly changing the menu,” Faita says. “After >>> story continues on pg. 22 THAT’S SO CHEESY The low-down on Canadian cheese Those promoting plant-based, Italianstyle menus say having a plant-based cheese replacement is key to replicating the comforting, creamy aspect of many pizzas and pastas. Many make their own nut- or cashew-based cheeses, including parmesan and mozzarella, or tofu-based crumbly cheeses. Daiya Foodservice offers a variety of block, shredded and sliced vegan cheeses and cheese products (including cream cheese and dairy-free salad dressings). For those sticking with omnivorous menu items, Saputo Canada offers small-cube feta, bocconcini pearls and sliced or shredded Cantonnier. Olivia Janse, director of Innovation and Strategic Business Development at Saputo Canada says the right cheese can be a highimpact and healthful addition to any recipe — especially vegetarian menu items. “Using cheese is a great way to add protein to any vegetarian offering, while allowing operators to explore a large range of flavours on pizza and pasta dishes.” Afrim Pristine of The Cheese Boutique in Toronto says farmhousestyle Canadian cheeses are hugely popular. “Canadian cheeses are on the rise in popularity — not just because they’re local, but because they’re really good cheeses. Also, Canadians [suppliers] are making really great Italian-style cheeses.”” FOODSERVICEANDHOSPITALITY.COM
PROUDLY OPERATING OUT OF CANADA FOR OVER 100 YEARS. Kraft Heinz takes family seriously, and that's reflected in every job we create, every community we invest in, and ultimately, the products we make. Our company understands the power of food to connect people. With brands your guests love, we’re proud to say that families have been enjoying Kraft Heinz products for generations. Enjoy a $2 rebate on each participating item you order through our major distributors!* • August 1 – October 31, <strong>2019</strong> • *Excludes operators with more than 5 locations nationally Visit kraftheinzfoodservice.ca/preparedincanada for more promotional details.
Page 1 and 2: PIZZA & PASTA REPORT Classic offeri
Page 3 and 4: VOLUME 52, NO.8 | SEPTEMBER 2019 CO
Page 5 and 6: LETTERS Dear Editor: Re: Stop the W
Page 7 and 8: MONTHLY NEWS AND UPDATES FOR THE FO
Page 9 and 10: RESTOBUZZ H4C Par Dany Bolduc has o
Page 11 and 12: TM #SHAREWORTHY Support Ontario Far
Page 13 and 14: FROM THE DESK OF ROBERT CARTER FOOD
Page 15 and 16: Menu Sampler The menu is built arou
Page 17 and 18: FRESH APPROACH Montreal-based Impas
Page 24 and 25: FOOD FILE COUNTLESS PASTABILITIES I
Page 26 and 27: PROFILE REBRANDING AN ITALIAN GIANT
Page 28 and 29: IN 1988, IL FORNELLO BECAME THE FIR
Page 30 and 31: BARISTA SERIES OAT Hundreds of hour
Page 32 and 33: Ask Robert Carter about A&W and his
Page 34 and 35: SLICE OF THE PIE Sebastian Fuschini
Page 36 and 37: TOP BRANDS positive media exposure
Page 38 and 39: TOP BRANDS MAKE IT THE #1 CHOICE IN
Page 40 and 41: REGIONAL REPORT SEASONAL BOUNTY Spr
Page 42 and 43: Sugar, AND EVERYTHING COZY UP TO FA
Page 44 and 45: SAVE THE DATE CO-HOSTS ROSANNA CAIR
Page 46 and 47: EQUIPMENT crackers. “The deck ove
Page 48 and 49: EQUIPMENT include a Garland doubled
Page 50 and 51: EQUIPMENT are French top), two Doyo
Page 52: POURING FOR PROFITS There are clear
Page 56 and 57: POURING FOR PROFITS CHILLING OUT Op
Page 58 and 59: POURING FOR PROFITS great, healthfu
Page 60 and 61: SHOW PREVIEW GRAB A CUPPA Annual Co
Page 62 and 63: CHEF’S CORNER COOKING FROM MEMORY
Page 64: A RELIABLE FAMILY since 1951 TASTE

September 2019

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