America Wants More OSMOW'S
A Global Invitation to Further Sustainability through Collaboration
For Immediate Release, Seattle, WA – May 28, 2024: The CleanTech Alliance and the Colorado CleanTech Industries Association proudly announce the launch of the Hotelier and Hospitality Sustainability Cluster, a unique initiative that unites industry competitors in a concerted effort to achieve a carbon-negative future and tackle pressing sustainability challenges.
The Hotelier and Hospitality Sustainability Cluster will be guided by an esteemed advisory board chaired by Sandi Lesueur, President and CEO of VIRTU Resort & Residences Ltd.
This Cluster represents a partnership between the CleanTech Alliance and the Colorado CleanTech Industry Association to jointly administer the Hotelier and Hospitality Cluster and connect clean and climate tech solutions to global travel brands. Cluster Projects are led by passionate industry experts who work diligently with their internal teams to realize a vision of a planet where clean technology, clean energy, and climate justice are available for all.
Said Mel Clark, CEO of the CleanTech Alliance, “We could not be more thrilled to welcome Sandi Lesueur and her talent and experience as the Advisory Board Chair for this critical economic development and climate justice program. Cluster Board Chairs take on an important role, building trust and collaboration between competitors, providing up-to-the minute expertise, and employing critical thinking and insights that aid market development and help industry achieve its sustainability goals.”
Laura Hickernell, Executive Director of CCIA, adds "Colorado Cleantech is pleased to partner with CleanTech Alliance and VIRTU Resorts to launch the Hospitality Cluster, focusing on the critical issue of decarbonizing the hospitality sector—a key economic driver in Colorado. We encourage the industry to adopt sustainable practices in their operations. By working together, we can ensure a cleaner, more efficient future for our state and set a leading example for others to follow."
This partnership exemplifies commitment to building a greener future and demonstrates the powerful impact of strategic alliances in achieving our shared goals.
"Our work to foster a collaborative environment where the hospitality industry can achieve sustainability milestones that are unattainable individually," said Lesueur. “We encourage the sector to step forward to learn more about sustainability and energy conservation.”
Membership Benefits:
Dual membership in the CleanTech Alliance and the Colorado CleanTech Industries Association
Recognition for clean energy and sustainability commitments
Participation in global projects, educational events, and promotional activities
Strategic Projects:
Clean Technology Network: Developing a network of trusted clean technologies.
Service Provider Network: Connecting members with leading service providers specializing in sustainability solutions.
Membership and Commitment:
The cluster requires a three-year commitment from member companies, with an annual fee of $20,000. Applications will be accepted starting July 1, 2024, and programming will commence upon the enrollment of the tenth member.
"By joining this cluster, companies will be at the vanguard of sustainable innovation, contributing to a greener future for the hospitality industry," added Lesueur.
For more information or to apply for membership, email mel@cleantechalliance.org.
About CleanTech Alliance
The CleanTech Alliance, with more than 1000 members, has worked diligently to facilitate the generation and growth of cleantech companies and speed clean technology adoption. The Alliance recruits and stewards a diverse membership that represents corporations, startup entrepreneurs, academic and research institutions, local, state, federal and international government entities, non-profit and educational partners, and capital/financial organizations. The Alliance is well versed in cleantech-oriented policy and the advocacy needs of its members, it offers entrepreneurial programs to advance startup success and improve entrepreneurial skill sets, and supports the commercialization of innovative technologies. A key focus of the Alliance’s programming is the development of Innovation Clusters. Clusters economic development brings competitors together to solve joint challenges. The Alliance currently runs the BUILT (Buildings, Utilities, and Infrastructure Living Together) Cluster – focused on decarbonizing the built environment, and the Focus on Fusion Cluster – poised to aid the commercialization of clean, abundant fusion energy for all.
About the Colorado CleanTech Industries Association
Founded in 2008, the Colorado Cleantech Industries Association (CCIA) is dedicated to advancing Colorado's cleantech industries. Through advocacy, public policy leadership, and educational initiatives, Colorado Cleantech drives the expansion of a cleaner, more efficient, and secure energy economy. The organization unites a diverse membership, including corporations, startups, academic institutions, government entities, non-profits, and financial organizations, fostering a collaborative environment that supports innovation and sustainable growth in Colorado and the Rocky Mountain Region.
Media Contact
Heather Kirk
EVP, Strategic Partnerships & Communication
VIRTU Resort & Residences, Ltd.
416 500 1752
heather.kirk@virturesorts.com
virturesorts.com
#inspireyourspirit
SAN FRANCISCO, CA, May 6, 2024: Chulele® has won the Gold Medal at the prestigious San Francisco World Spirits Competition for its single batch release Día de los Muertos Artisanal Mezcal. Only 1200 individually numbered bottles (51.3% alcohol by volume) are available for online purchase at mezcalchulele.com.
Chulele® artisanal mezcal is made in the traditional way — on the same land, by hand and using rustic horse-drawn equipment — with agave, water, and natural yeast as the only ingredients. Pure and free from additives, their artisanal mezcals are truly organic. Chulele® captures the environment, people and culture unique to the moment in Oaxaca when their mezcaleros create each single release batch.
This award signifies the high premium quality of Chulele® single batch artisanal mezcal. The flavor notes and aromas are a reflection of the moment it was crafted. Only possible through the passion of Maestro Mezcalero Tomás Mendez Hernández and the vision of Chulele® founder and certified mezcal producer, Morten “LJ” Koch. His desire is to share the magical world of Oaxaca through this high quality spirit and by releasing a documentary that captures the people and moment it was created. This batch shares the story of production during the 2022 Dîa de los Muertos festival in Oaxaca.
Delighted to stand out among other top mezcal makers, Koch likens this Gold Award to winning an Oscar but for the spirits industry. “This Gold award casts the brightest and warmest light on our inspiration to bring this traditional Oaxacan spirit to the world. Our artisanal mezcal captures, honors and shares the unique culture that is Oaxaca – the amazing people and their distinct land through their sophisticated spirit with endless varieties, premium quality, powerful aromas and complex flavor notes.”
Chulele® is working on its next super exclusive single batch release of a two-year Espadin Ańejo . Be the first to know when these rare bottles are available for pre-purchase – from Oaxaca, Mexico, to your front door by joining the Chulele® mailing list at mezcalchulele.com. The San Francisco World Spirits Competition (SFWSC) started in 2000. It is the oldest and largest scale contest for spirits in the world. Their goal is to honor great spirit-making – to help established and new distillers further excellence within the craft. The SFWSC is a leader in setting high quality and skill standards in the industry.
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Notes to Journalists
For more information, images, samples, interviews and collaboration opportunities, contact:
Heather Kirk
Immedia PR
416 500 1752
heather@immediapr.com
Media Kit: www.mezcalchulele.com/mediakit
Website: https://www.mezcalchulele.com/
Mezcal Memoirs Blog: https://www.mezcalchulele.com/mezcal-memoirs/
Facebook: https://www.facebook.com/mezcalchulele
Instagram: https://www.instagram.com/mezcalchulele/
#DiscoverYourChulele
Join the exclusive launch list by signing up here.
Each bottle of high-premium Chulele® artisanal mezcal is a full sensory experience that embodies respect for the Oaxacan environment and culture. Each release is artfully documented in film as an homage to the craft, makers and moment in time. You can sip and savor your numbered release bottle while watching every step of its creation; making for a singular, celebratory mezcal experience.
CHAR Hospitality Group Announces Expansion in the City’s NW at University District
CALGARY, AB, January 16, 2024: One of Western Canada’s most acclaimed restaurants today announces the opening of a second location. Multi-award-winning restaurant CHARCUT has repeatedly been named in lists of Canada’s top restaurants since opening in 2010 and is celebrated for uniting Calgary’s culinary community and helping raise the city’s profile on the world's culinary map. A pioneer of Alberta’s local food scene, the Calgary favourite will open its new location in the city’s lively University District in Spring. It promises to keep the key elements beloved about its downtown location, while also offering fresh and exciting additions in keeping with the new locale.
Led by co-chefs and co-owners John Jackson and Connie DeSousa, CHARCUT is known for its charbroiled and rotisserie meats, and handcrafted charcuterie. Its custom-built rotisserie and char broiler, bustling open-kitchen, and back to flavour approach make it one of downtown Calgary’s most energetic restaurants.
“CHARCUT as a brand is centred around community, sustainability, and a commitment to providing extraordinary food and drink experiences,” says DeSousa. "The expansion of CHARCUT presents an exciting opportunity for us to grow our Calgary community connections into the NW, spread our love of local ingredients, and expand our dedicated team in a vibrant part of our cherished city.”
The new location will add an original Calgary food establishment to the University District’s emerging culinary scene and is housed on the main floor of the new Alt Hotel at 4150 University Avenue NW, part of the Germain Hotels group.
The newly built 2,800 square-foot space features a theatrical open kitchen with a signature-CHARCUT custom rotisserie grill, a smoker, a custom made Italian red slicer, an Italian bronze die pasta extruder and an electric sausage stuffer. Direct views through 12-foot picture-glass windows reveal the chef’s salumeria, a giant meat locker for whole animals and salumi, where the dry-aging magic happens.
Its 80-seat main dining room offers a mid-century vibe with minimalist concrete floors and ceilings, a mild-steel clad communal fireplace, saw cut knotty red oak panelling and velvet banquettes. Copper and wood accents continue into the 16-seat private dining room named ‘The Butcherina.’ An inviting three-season streetside heated patio for up to 60 guests offers plush dining banquettes, stylish pendant lighting, fireplace table lounge seating and a backdrop of great beats.
The culinary offerings at the two CHARCUT locations vary slightly but the philosophy and approach remain the same. Market-driven dishes are offered that draw from Italian and Portuguese traditions while prioritizing seasonal, artisanal, and thoughtfully sourced ingredients.
Fresh pastas, house-cured meats, rotisserie prime rib of Alberta beef are on offer as are butcher cuts that are proudly showcased in the custom meat locker. Sustainable, Ocean Wise seafood options and a wide variety of vegetable-forward sharing plates feature under the "Butcher's Daughter" section of the menu.
Daily daytime happy hour from 2-5 pm invites comfort and conversation in the soft-seat lounge over signature drinks and artisan pizza for half-off.
The modern beverage program is ever-evolving, featuring a rotating wine selection in partnership with Market Wines, signature ingredient-driven cocktails, and Connie and John’s own collaborative craft beer. The lounge in the University District location, with its custom “island” bar, rich wood accents, and cozy fireplace, is designed to feel like a home away from home for guests of all ages, where one can enjoy delicious drinks and bites while listening to throwback tracks.
“The reality of a new CHARCUT in a new community in a new Alt Hotel is incredible for our business and for us personally,” says co-owner and co-chef John Jackson. “My aim in life is to do cool things with people I like, so expanding our business as part of an emerging restaurant row in University District amplifies the thrill.”
The Butcherina
Exclusive to CHARCUT’s University District location, The Butcherina is a versatile private dining room for up to 16 guests, situated beside the open kitchen with views into the chef’s butcher shop. Named with a nod to Connie’s ballet background, this intimate and energetic space caters to reservations for large parties. It can quickly transform into a venue for special events, pop-ups, and guest chef dinners (with an exciting lineup to be announced soon).
Connie & John’s Pizza (University District)
With an easy walk-up take out window ideal for locals and hotel guests, the Connie & John's Pizza outpost is located beside the restaurant’s entrance in the ALT Hotel lobby and offers artisanal New York and Detroit-style pizzas. Sold by the pie (not by the slice), each pizza is made fresh to order using the highest quality ingredients and hand-spun dough. The grab-and-go fridge is stocked with Connie & John’s own craft beer in addition to canned spirits and a rotating wine selection in partnership with Market Wines. The entire menu is available for pick-up or delivery via the Connie & John’s website or through Doordash and SkipTheDishes. Pick-up orders can also be placed in person at the counter.
Location
University District, already home to more than 30 diverse retailers, including quick-serve and dine-in restaurants and bars, a bakery, movie theater, grocery, specialty wine and liquor, apparel stores, and fitness facilities. It has become a hub for students, educators, local condo residents, established community members, and now ALT Hotel guests. CHARCUT at University District is a proud addition to this dynamic community, adding an original Calgary food favourite to the scene. The original CHARCUT location will see interior updates in Summer 2024.
ENDS//
About CHARCUT
Known for its back-to-basics, back-to-flavour principles, CHARCUT is a proud female majority-owned and operated destination restaurant and bar from Calgary’s CHAR Hospitality Group. Founded by Carrie Jackson and acclaimed chefs Connie DeSousa and John Jackson, the restaurant offers a warm and inviting space for new connections, celebrations, and memorable conversations.
CHARCUT's local, farmer-focused, and season-specific menus reflect the culinary influences of Connie's heritage, John's immersive work travels in Italy, and their combined experiences at renowned establishments like Chez Panisse and the St. Regis in San Francisco. With two locations – Downtown and University District – CHARCUT offers a true neighborhood restaurant experience, emphasizing community, sustainability, and a commitment to providing exceptional food and drink experiences.
About CHAR Hospitality Group
Owned and operated by Carrie Jackson and co-chefs Connie DeSousa and John Jackson, CHAR Hospitality Group is a “family” business comprised of six brands including their flagship CHARCUT, charbar, Rooftop Bar at the Simmons, CHIX Eggshop, Alley Burger, and Connie and John’s Pizza.
MEDIA CONTACT
heather@immediapr.com
Phone: (888) 887-5484
RESTAURANT CONTACT
Email: info@charcut.com
Phone (Downtown): (403) 984-2180
Phone (University District): Coming Soon
DIGITAL & SOCIAL
Website: charcut.com
Hashtag: #charcutud
Instagram: @charcut
Facebook: facebook.com/charcutcalgary
Youtube: youtube.com/@CHARCUT1
TikTok: tiktok.com/@connie_and_johns
CHARCUT MEDIA BACKGROUNDER
Brand Taglines
Primary: Back to Basics, Back to Flavour.
Secondary: Evolving Simple Ingredients.
Brand Statement
CHARCUT is a local, market-driven restaurant from acclaimed chefs Connie DeSousa and John Jackson. Our menu draws inspiration from Italian and Portuguese traditions, a nod to Connie's heritage, while celebrating seasonal, artisanal, and thoughtfully sourced ingredients. From our handmade pastas and vegetable-forward sharing plates to our house-cured meats, butcher cuts, and rotisserie prime rib of Alberta beef, we take a back to basics, back to flavour approach by evolving simple ingredients. CHARCUT offers a true neighbourhood restaurant experience – a place to gather and connect over great food, drinks, conversation, and company.
Fact Sheet
Our Story (by Connie, John, and Carrie)
With a shared history spanning over two decades and a wealth of experience gained from our time in New York, San Francisco, Italy, and Portugal, the vision for CHARCUT (our dream project) began to take shape. This vision was particularly inspired by our time working at Chez Panisse, where we immersed ourselves in the culinary ethos of Chef/Owner Alice Waters, a trailblazer in farm-to-table cuisine and sustainability. Upon returning to Calgary (Connie's hometown), we envisioned CHARCUT as a restaurant "by locals and for everyone" and before breaking ground, we consciously laid the foundation for a collaborative hospitality community that prioritized local and sustainable food practices. The initiation of our transformative '40 Farms in 40 Days' tour became a pivotal journey that allowed us to forge personal connections with local farmers, ranchers, and artisan producers in Alberta – we wanted to know the first names of the incredible people behind our ingredients and we wanted guests to know where their food was coming from. Seeking to strengthen ties within Calgary’s local restaurant community – and help it become recognized on a global stage – we organized a backyard potluck at Connie’s family’s backyard, drawing in over 70 chefs and their families. This event, marked by shared food and stories, not only fostered enduring relationships within the local restaurant industry but also ignited a collaborative spirit within our city, reinforcing the essence of CHARCUT even before we opened our doors.
At CHAR Hospitality Group, we operate as a community in partnership with our peers and artisan producers and prioritize mentorship and mental health above all else. This originated from John's role as Connie’s chef two decades ago and is a legacy that remains central to our culture. As we've grown, key team members have evolved into partners, contributing to the success of all of our restaurants. Embracing diversity, striving for positive environmental and social impacts, and providing opportunities for our staff exemplify our commitment to a holistic restaurant culture that continues to evolve and thrive.
Restaurant Overview
CHARCUT is a proud female majority-owned and operated destination restaurant and bar from Calgary’s CHAR Hospitality Group – founded by Carrie Jackson and acclaimed chefs Connie DeSousa and John Jackson. Our menu draws inspiration from Italian and Portuguese traditions, a nod to Connie's heritage, while celebrating seasonal, artisanal, and thoughtfully sourced ingredients. From our handmade pastas and vegetable-forward sharing plates to our house-cured meats, butcher cuts, and rotisserie prime rib of Alberta beef, we take a back to basics, back to flavour approach by evolving simple ingredients. CHARCUT offers a true neighbourhood restaurant experience, a place to gather and connect over great food, drinks, conversation, and company.
Raising CHARCUT
Since its inception in Downtown Calgary in 2010, CHARCUT has garnered a great deal of local and national acclaim. Shortly after opening, CHARCUT was featured on enRoute Magazine’s coveted ‘Top Ten New Restaurants’ list and in 2012, the restaurant was honoured by Maclean’s Magazine as one of Canada’s top 50 restaurants. Owners Connie and John have been awarded the ‘Top Canadian Independent Restaurateurs’ award by FoodService and Hospitality Magazine, received the ‘Top 40 Under 40’ designation by Avenue Magazine, and named ‘Top Chefs Under 40’ by Western Living Magazine. You might also recognize Chef Connie from her appearances on Top Chef Canada, Top Chef All-Stars, and most recently as a judge on Food Network’s Fire Masters.
In 2024, CHARCUT’s second location opened in the heart of Calgary’s vibrant University District. This expansion marked a pivotal moment for CHARCUT as it realigned its vision, values, and goals for the future. A timely evolution from its roots, CHARCUT’s growth is a celebration of where the restaurant started and where it is today. We are creative-led, community-spirited Calgarians on a mission to bring people together through food and drink experiences that bring joy and create lasting memories.
CHARCUT University District
CHARCUT University District is located on the main floor of Calgary’s second Alt Hotel. Part of the Germain Hotels group, this property is just steps away from University Avenue and the Olympic Oval. The 2,800 square-foot space includes a beautiful lounge, a versatile private dining room with views into the chef’s butcher shop (aptly named “The Butcherina”), and a large streetside patio with an array of seating options. You’ll also find an outpost of our beloved takeaway pizza concept, Connie & John's, right beside the restaurant’s entrance in the Alt Hotel lobby.
Location Information & Accessibility
Both CHARCUT locations are wheelchair accessible.
CHARCUT Downtown
Address: 899 Centre Street S | Calgary, AB T2G 1B8
Phone Number: (403) 984-2180
CHARCUT University District
Address: 4150 University Avenue NW | Calgary, AB T3B 6K3
Phone Number: Coming Soon
The Food
While the menus at each CHARCUT location vary slightly, our philosophy and approach remain the same. We offer market-driven dishes that draw from Italian and Portuguese traditions while prioritizing seasonal, artisanal, and thoughtfully sourced ingredients. Our menus feature fresh pastas, house-cured meats, rotisserie prime rib of Alberta beef, and butcher cuts that are proudly showcased in our custom meat lockers. We also offer sustainable, Ocean Wise seafood options and a wide variety of vegetable-forward sharing plates under the "Butcher's Daughter" section of our menus. Our University District menu exclusively features artisan pizzas that can be enjoyed in our lounge or main dining room.
The Drinks
Our beverage program is carefully curated and ever-evolving, featuring a rotating wine selection in partnership with Market Wines, signature ingredient-driven cocktails, and our very own collaborative craft beer. The lounge in our University District location, with its custom “island” bar, rich wood accents, and cozy fireplace, is designed to feel like a home away from home for guests of all ages, where you can enjoy delicious drinks and bites while listening to your favourite throwback tracks.
The Butcherina (University District)
A special part of our University District location, The Butcherina is a versatile private dining room with seating for up to 16 guests. Situated beside the open kitchen with views into the chef’s butcher shop, this intimate and energetic space not only caters to reservations for large parties but also transforms into a venue for special events, pop-ups, and guest chef dinners (with an exciting lineup already in store).
Connie & John’s Pizza (University District)
The Connie & John’s Pizza outpost located beside the restaurant in the Alt Hotel lobby, features artisanal New York and Detroit-style pizzas. Sold by the pie (not by the slice), each pizza is made fresh to order using the highest quality ingredients and hand-spun dough. The grab-and-go fridge is stocked with Connie & John’s own craft beer in addition to canned spirits and a rotating wine selection in partnership with Market Wines. The entire menu is available for pick-up or delivery via the Connie & John’s website or through DoorDash and SkipTheDishes. Pick-up orders can also be placed in person at the counter.
Reservations, Walk-Ins, & Waitlist
Reservations for both CHARCUT locations can be made through OpenTable.
To make a reservation at our Downtown location, please visit: www.opentable.ca/charcut
To make a reservation at our University District location, please visit: www.charcut.com
Both locations also accept (and encourage) walk-ins and hold space for walk-in guests every day. On busy evenings, we run a waitlist for the dining room. Guests can add their names to the waitlist online via OpenTable or in person and are welcome to enjoy a drink in our lounge or bar area while waiting (we are not able to add names to the waitlist over the phone).
Large Party Bookings
Both CHARCUT locations can host reservations for large parties, private events, and full restaurant buyouts. Please email info@charcut.com to submit an inquiry and a member of our team will get back to you right away.
Allergies and Dietary Restrictions
Please let us know of any allergies or dietary restrictions at the time of booking and alert your server as well when you sit down to dine with us. We will always do our best to accommodate allergies and dietary restrictions; however, we do encourage you to use your best judgment as you are the most informed regarding the nature and severity of your dietary needs. This especially applies to our gluten-free guests as we make pizza, fresh pasta, and bread in-house, meaning flour can (and does) come into contact with almost everything.
Corkage
At our University District location, we offer a discounted corkage fee of $15 per bottle for wines purchased and brought in from Market Wines. The corkage fee for all other bottles is $30 per bottle. The corkage fee for magnums is $50 per bottle.
Special Occasions
Please let us know if you’re celebrating a special occasion with us, ideally at your time of booking. We are always happy to put a candle on a dessert or send over a special welcome, depending on the occasion.
Dress Code
Both CHARCUT locations are casual; we invite you to come dressed in the fashion that’s most comfortable for you.
Community and Partnerships
Coming soon, the CHAR Hospitality Fund administered by the Calgary Foundation is being created to make a direct and meaningful impact on our community and the people who are part of it. The foundation addresses various critical areas, from creating opportunities for women in poverty to enter the culinary world, to ensuring accessible healthy food for children in underserved communities. We recognize the importance of bridging the gap in access to nutritious meals and are dedicated to being part of the solution. Connie, John, and Carrie are deeply committed to community engagement and draw from personal experiences to advocate for important causes such as the challenges of growing up in poverty, raising awareness about ADHD, and promoting mental health awareness.
While we may not be able to accommodate every donation or participation request, we encourage interested parties to reach out to us at info@charcut.com. Whether you seek support for a cause aligned with our mission or wish to learn more about The CHAR Hospitality Foundation, we welcome inquiries and look forward to exploring ways to contribute positively to our community.
Please note that we generally do not support the following types of requests:
Religious or sectarian organizations
Individuals independently raising money for an event or non-profit organization
Publications
Professional or technical associations
Political groups
Community or goodwill advertising
Corporate fundraising
Sports teams
Career Opportunities
Looking to experience career mentorship, growth, and unlimited potential? Join our dream team!
CHAR Hospitality Group is always looking for passionate and driven people to be a part of our diverse team. We offer a wide range of exciting career opportunities across our award-winning venues and as CHAR continues to grow and evolve, we're on the lookout for like-minded individuals to join us in delivering exceptional experiences to our guests, teammates, and partners. To apply, please send your resume to info@charcut.com and include any documentation in the body of your email as well as a little bit about yourself.
Contact Information & Social Media Details
Media & PR Requests: heather@immediapr.com or john.jackson@charcut.com or connie.desousa@charcut.com
Website: charcut.com
Email: info@charcut.com
Hashtag: #charcutud
Instagram: @charcut
Facebook: facebook.com/charcutcalgary
Youtube: youtube.com/@CHARCUT1
TikTok: tiktok.com/@connie_and_johns
NO PLAYING! GIVE @OSMOWS – CANADA’S FAVOURITE SHAWARMA SPOT A FOLLOW AND TAG A FRIEND TO WIN.
March 16, 2023
Canada’s most popular Middle Eastern and Mediterranean Shawarma spot Osmow’s™ wants Canadians to have a little faith in contests with a chance to actually win $10,000!
Shows of social media love with an @osmows follow and friend-tag between now and 11:59pm March 20, 2023 are all that is needed to be automatically entered to win.
“We wanted to give our loyal customers a chance to Roll up for ON THE ROCKS!, our signature menu item that has been a fan-favourite since the brand's inception over 20 years ago” says Osmow’s Vice President of Marketing Marina Baric.
“Anyone who knows Osmow’s knows we love an honest game. So, we launched a contest. If you win, you win, no excuse, so don’t be shy to enter!”Check the fine print.*
The only surprise will be who gets the cash when a random draw among all entrants determines the winner, pocketing a massive $10,000 cash prize.
Sink your teeth into that shawarma and enter today!
Osmow’s $10,000 prize winner will be announced on our social media platforms. See you there.* Full contest details, rules and regulations are at osmows.com/social-contest.
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About Osmow’sFounded in 2001 by Sam Osmow, the first Osmow’s™ store was located in Streetsville, Ontario, Canada and remains a successful operation to this day. Over 20 years ago, as a recent immigrant to Canada, Sam saw an opportunity to bring his Egyptian roots to the Canadian landscape blending traditional Egyptian cuisine balanced with a North American palate. Filling a void in the current fast-casual culinary marketplace, Osmow’s flavourful dishes with signature sauces such as the fan-favourite garlic sauce keeps bringing customers back to satisfy their cravings. Osmow’s™ has grown to more than 145 locations and is expanding across Canada and into the United States in the spirit of fun, diversity and cultural exploration.
HE JOINS TEN MORE WORLD-ACCLAIMED CULINARY LEADERS TO EXPLORE CANADA NOW THROUGH 2023. BRINGING DIVERSE PERSPECTIVES THROUGH AUTHENTIC CULTURAL, TRAVEL AND FOOD EXPERIENCES WITH CHEF DARREN MACLEAN, COLLABORATION SPARKS INNOVATION AND RE-IMAGINES CANADA’S CULINARY IDENTITY.
Calgary, Alberta: From rivers and forests to fields and farms, Chef Darren MacLean has crafted a series of individual tours to do more than introduce the world’s best chefs to the proud staples and surprising ingredients of his birth country.
The Cultural Chef Exchange Program dives into the historical, cultural and environmental importance of his nation’s bounty, discerning Canada’s true culinary value on the global stage.
Its mission: Show the world the best of Canadian food through the lens of the world’s best chefs.
Each month, visiting chefs come, learn, collaborate and carry a re-energized and re-imagined definition of Canada – through innovative natural and cultural experiences – back to their communities, in the millions.
“To make travel count, authentic learning is in order and impressive culinary tourism adventures achieve that,” says Chef Darren MacLean about the impetus of this bold multi-year program. “To attract thoughtful and responsible travel to our country, there are no better partners or messengers than the creative culinary geniuses from Brazil to Britain and beyond who are about to get their passports stamped: Canada!”
Made possible with support from ticket sales and supporters – Food Tourism Strategies, Nespresso, ALT Hotels, Westjet, Square, East Village, Southern Alberta Institute of Technology, Medium Rare Chef Apparel, Garland and Hazaki Knives – here is the 2022 line-up of chefs participating in MacLean’s brainchild agenda:
Sommelier Yoshinobu Kimura - SUSHI M (Tokyo, Japan)
Chef Colibri Jimenez - MARIA RAIZ Y TIERRA (Merida, Mexico)
Chef Alberto Landgraf - OTEQUE (Rio de Janeiro, Brazil)
Chef James Knappet - KITCHEN TABLE (London, UK)
Chef Aaron Bludorn - BLUDORN (Houston, USA)
Chef Sam Tran - GIA (Hanoi, Vietnam)
Chef Amninder Sandhu - BLISS FOOD EXPERIENCES (Delhi, India)
Chef Nathan Gould - SHELTER (Martha’s Vineyard, USA)
Chef Aishling Moore - GOLDIE (Cork, Ireland)
Chef Shane Osborn - ARCANE (Hong Kong)
While the full roster of 2023 participants is in the works, Chef MacLean is proud to be next welcoming Chef Alberto Landgraf of Oteque in Rio de Janeiro, Brazil, recently ranked No.47 on The World’s 50 Best Restaurants 2022 list, from August 2-7, 2022. Highlights of his trip plans include: Alberta’s Crowsnest Pass fly fishing, Castle Provincial Park camping, and foraging with Light Cellars' Denis Manzer and Full-Circle Adventures’ Julie Walker.
“His participation in this program is a win for Canada,” says MacLean. “Chef Landgraf gets hearts beating with fresh, forward food interpretations. Bringing Chef Landgraf here – in wild, natural, cultural and culinary exploration – we showcase the value and importance of true food diplomacy through travel. We have much to learn about nature, sustainability, ourselves and about one another.
“As with all chefs, this local-to-global network is about progress and stewardship. When I bring fresh experiences and intelligence through travel home to my community online or my guest community at home, the food tastes better because it means and matters more. Each dish has a story. Our program participants will naturally do the same, and the impact ripples vastly in positive directions.”
In addition to ticketed dining, each of the programs important academic and community discussions about contemporary issues and opportunities hosted free-by-donation at the Southern Alberta Institute of Technology Hospitality Campus.
During the most recent visit of Chef Colibri Jiminez to Canada, she explored the Canadian Rocky Mountain and Foothill regions, examined the experiencing the agricultural differences between Mexico and Canada, and celebrated the similarities in the chef’s connections with local farmers, and their sustainable practices.
Follow Chef Darren MacLean on Instagram @chefdarrenmaclean for highlights of the program, as-it-happens.
Chef Darren MacLean Presents a Year-Long Endeavour to Further Global Culinary Connectivity Through Inclusive Exploration of Culture, Food and Industry
July 1, 2022: World-renowned international chefs will visit Canada throughout 2022 and 2023 as part of Cultural Chef Exchange, an initiative of Chef Darren MacLean in partnership with Food Tourism Strategies. The Cultural Chef Exchange Series starts this week with events around the visit of celebrated Mexican Chef Colibri Jimenez. Each month, a different influential chef or culinary professional will visit Calgary to collaborate, learn, and inspire. The exchange seeks to actively promote Canada’s rich culinary background and cross-cultural character globally, while learning of the culinary cultures of other nations.
Among the culinary elite bound for Calgary are chefs from The World's 50 Best Restaurants, Michelin-star chefs, and fellow contestants of MacLean on Netflix’s global cooking competition ‘The Final Table’.
The chefs will partake in an immersive five-day program to gain an appreciation of the nation's natural beauty, food resources, indigenous peoples, and local terroir.
An exploration of Canadian fare will see the visiting chefs collaborate with Chef MacLean from field to fork, sourcing local ingredients from farms, foraging seasonal indigenous, fishing, and hunting, before creatively coming together to experiment in the kitchens of his acclaimed restaurants Shokunin and EIGHT. Both restaurants, along with MacLean’s third Calgary restaurant Nupo were recently named in Canada's 100 Best Restaurants, making MacLean the first Canadian chef to achieve a “hat trick” in the widely respected annual listing.
Chef Darren MacLean shares his vision of the program. “We aim to create and nurture a local-to-global culinary network to share talent, exchange techniques, encourage cooperation, advance tourism and tackle sustainability issues, to the benefit of those living, working and visiting Canada. Our country has so much to offer, it can be both teacher and student of meaningful ways to connect around food.”
The Cultural Chef Exchange includes ‘Dialogues’ hosted by SAIT (Southern Alberta Institute of Technology), a monthly panel presentation and discussion about culinary hot topics and trends, followed by a meet and greet with the chefs.
Tannis Baker from Food Tourism Strategies explains, “The goal of this inclusive forum is for influential global chefs, those who work in the culinary industry, and passionate members of the public to share intelligence and ideas on sustainability issues facing the culinary profession, from food waste and imbalanced ecosystems to costly food production and inaccessibility to quality meals.”
Cultural Chef Exchange Program
July-September 2022
Program #2 - Chef Colibri Jimenez - MARIA RAIZ Y TIERRA (Merida, Mexico) July 5-10
Program #3 - Chef Alberto Landgraf - OTEQUE (Rio de Janeiro, Brazil) August 2-7
Program #4 - Chef James Knappet - KITCHEN TABLE (London, UK) August 13-18
Program #5 - Chef Aaron Bludorn - BLUDORN (Houston, USA) September 13-18
Fall Programming: October-December 2022
Program #6 - Chef Sam Tran - GIA (Hanoi, Vietnam)
Program #7 - Chef Amninder Sandhu - BLISS FOOD EXPERIENCES (Delhi, India)
Program #7 - Chef Nathan Gould - SHELTER (Martha’s Vineyard, USA)
Program #8 - Chef Aishling Moore - GOLDIE (Dublin, Ireland)
Program #9 - Chef Shane Osborn - ARCANE (Hong Kong)
Chef Exchange- select menu and pairings by visiting chefs @ SHOKUNIN
Friday evening events providing a unique opportunity to taste small plates from visiting chefs and Chef Darren Maclean and his team.
Location: Shokunin 2016 4 St. SW Shokunin
Upcoming Shokunin events: July 8, August 5, September 16
Chef Exchange Canadian Exploration Tasting Menu @ EIGHT
Each Saturday of the program a limited number of seats (20) will be released for this epic tasting menu.
Seating is very limited, and these dining events will be released individually.
Location: EIGHT, 631 Confluence Way SE, Calgary
Upcoming EIGHT events: July 9, August 6, September 17
Cultural Chef Exchange Dialogues
Each Dialogue program will run mid-week during the visiting chefs stay and be hosted at the main campus. Registration is free, but donations to the SAIT FOOD HAMPER PROGRAM will be accepted.
Location: John Ware Building SAIT - Demonstration Lab Room E212.
Digital attendance option available.
Upcoming Dialogue Events: July 6, August 3, Sept 14
The Cultural Chef Exchange is supported by Nespresso, ALT Hotels and Square.
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ABOUT Chef Darren MacLean
Chef Darren MacLean is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates. His three Calgary restaurants, Eight, Nupo and Shokunin are all listed in Canada’s 100 Best of 2022. Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table’, he is also the first-ever Canadian chef invited aboard to consult and collaborate with Princess Cruises. He uses his profile to showcase Canada’s culinary scene to international audiences. MacLean is passionate about sustainability and the food building community.
While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest in his kitchens. NUPO, opened in 2020 is in Calgary’s East Village Alt Hotel offering Canada’s first ever Omakase Sushi Experience focusing on vegetarian, sushi, and large-format fish dishes and featuring a unique-in-Canada dry-aging chamber for fish. EIGHT is a discreet, eight-seat, high-dining restaurant where tasting menus focus on MacLean’s unique philosophy of true Canadian cuisine. Shokunin, Maclean’s flag-ship restaurant is a charming 50-seater in Mission. Opened in late 2015, Shokunin continues to delight with small plates, crafted cocktails and charred yakitori with sake, seasonal, and local ingredients.
Inspired by all the cultures of Canada's indigenous and multi-ethnic mosaic, MacLean’s appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience. MacLean spent extensive time traveling in Japan studying the cuisine of the country that inspires him. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen and travels often to collaborate with others, from Mexico City to Tokyo.
Contact:
Heather Kirk
Immedia PR
heather@immediapr.com
416 500 1752
Canada Soccer announced today a new partnership with Osmow's Shawarma, which will establish the Canadian restaurant chain as the Official Middle Eastern and Mediterranean Restaurant Partner of Canada Soccer's National Teams.
The partnership, negotiated by Canadian Soccer Business (CSB), will see Osmow's™ support Canada Soccer's National Teams as they prepare for, and compete on the world stage, including at the FIFA World Cup Qatar 2022™.
"We are excited to team up with Canada Soccer to help build on the success of our National Teams," said Ben Osmow, Osmow's™ CEO and Head of Franchising.
"Osmow's, like Canada Soccer, has expanded and risen in popularity in recent years," said Bernadette Farag, Osmow's™ President & CMO. "We look forward to supporting our National Teams as they continue this great run in Canadian soccer."
"We are proud to partner with Osmow's™ and welcome them as the Official Middle Eastern and Mediterranean Restaurant Partner of Canada Soccer," said Dr. Nick Bontis, Canada Soccer President. "With the sport on the continued rise across our country, adding committed partners such as Osmow's™ will help contribute to and elevate our growth. It is an incredibly exciting time for soccer, and we look forward to collaborating with Osmow's™ to positively impact the Canadian soccer community from coast-to-coast."
This year marks an exciting chapter for Canada Soccer, with Canada Soccer's Men's National Team set to continue its road to the FIFA World Cup Qatar 2022™, while Canada Soccer's Women's National Team has its eyes set on qualifying for the FIFA Women's World Cup Australia / New Zealand 2023™ this summer.
Canadian forward Cyle Larin, 27, will serve as Osmow's™ brand ambassador. The native of Brampton is the all-time leading goal scorer for Canada Soccer's Men's National Team with 24 goals. His 13 goals through FIFA World Cup Qatar 2022™ Qualifiers in 2021 and 2022 were the most by any player in the Concacaf region.
"I am looking forward to being a brand ambassador for the partnership between Canada Soccer and Osmow's™ as our team continues the push toward the FIFA World Cup Qatar 2022™," said Larin. "Support is critical as our National Team programs aim to reach new heights, and I appreciate the backing of Osmow's™ as we continue this journey."
"Osmow's™ is also committed to playing its part in cultivating the existing momentum around Canadian soccer, one of the fastest growing participatory sports in the country," said Sam Osmow, Principal & Founder of Osmow's™.
About Osmow's
Founded in 2001 by Sam Osmow, the first Osmow's™ store was located in Streetsville, Ontario, Canada and remains a successful operation to this day. Over 20 years ago, as a recent immigrant to Canada, Sam saw an opportunity to bring his Egyptian roots to the Canadian landscape, blending traditional Egyptian cuisine balanced with a North American palate. Filling a void in the current fast-casual culinary marketplace, Osmow's flavourful dishes with signature sauces such as the fan-favourite garlic sauce keeps bringing customers back to satisfy their cravings. Osmow's™ has grown to 130 locations and continues to expand across North America. Osmow's™ is family owned and operated, run by Sam, his son Ben Osmow, and daughter Bernadette Farag.
About Canada Soccer
Canada Soccer, in partnership with its membership and its partners, provides leadership in the pursuit of excellence in soccer, both at the national and international levels. Canada Soccer not only strives to lead Canada to victory, but also encourages Canadians to a life-long passion for soccer. For more details on Canada Soccer, visit the official website at www.canadasoccer.com.
About Canadian Soccer Business
Canadian Soccer Business (CSB) represents a suite of top-tier national assets that are core to the sport of soccer in Canada. This includes representation for all corporate partnerships and media rights (broadcast and distribution) related to Canada Soccer's core assets including the Qatar 2022-bound men's national team, the Olympic champion women's national team and the Canadian Championship, the country's highest domestic club competition, along with all rights associated with the Canadian Premier League.
Reset Sustainably Summit, London, September 16, 2022
The Michael Ierullo Piano Boutique Becomes Exclusive Eastern Canadian Stockist for Premium Hailun Brand
Less than one month until National Shawarma Day!
Canada’s most popular Middle Eastern and Mediterranean fast, fresh eatery, Osmow’s™ is inviting Canadians to celebrate the second annual National Shawarma Day on October 15 in honour of the historic Middle Eastern street food.
The second annual National Shawarma Day calls on carnivores and vegetarians alike to enjoy perfectly seasoned rotisserie-cooked chicken or crisp-fried falafels at one of 120 Osmow’s™ locations across Canada at prices last seen in 2001, the year Osmow’s launched.
For just $5, Osmow's is offering its legendary Chicken Shawarma wrap or ROCKS™ at its original price, while vegetarians can take part in the day too with a Falafel Wrap or ROCKS™ for the same price.
Shawarma is a tender, fragrant, boldly spiced and marinated meat that slowly cooks as it rotates on a vertical skewer. At Osmow’s™, Shawarma is prepared a little differently. Once the marinated meat is delicately carved, it’s grilled to caramelized perfection and then served on ROCKS (rice), STIX (fries) or classically wrapped in a thin pita bread that’s then expertly grilled.
Personalized with add-ons like fresh herbs and grilled vegetables, feta or house-made sauces means there are endless combinations of Shawarma meals bursting with delicious flavours. A fan-favourite for a reason, be sure to add regular or NEW light and vegan garlic sauce! Only adventurous eaters dare to add Osmow’s™ Scorchin’ Hot Sauce!
“Last year, National Shawarma Day was a huge success!” says Osmow’s™ CEO & Head of Franchising Ben Osmow of the fast-growing Canadian QSR company. “We didn’t simply measure impact by the impressive number of national social posts and line-ups at our locations across the country. We also knew last year’s celebration was a hit because of rave reviews from both people who had never tried Shawarma before and Shawarma aficionados alike! Our National Shawarma Day made news across Canada and spread into the US. We are excited to build on this fun themed day.”
“When my parents opened the first Osmow’s in 2001 and started serving a dish they enjoyed since growing up in Egypt, no one could have imagined that we would be celebrating the official Canadian National Shawarma Day during our company’s 20th anniversary year,” says Osmow’s™ President & CMO Bernadette Farag.
“The time for shawarma is now,” says Ben. “It’s clear that the popularity of Shawarma is on the rise, seen in our impressive growth over the past 20 years into 120 locations! Join us — and all Canadian restaurants serving Shawarma — in celebrating National Shawarma Day on October 15.”
Osmow’s invites all other Mediterranean brands to celebrate October 15 as National Shawarma Day in Canada as this exciting flavourful food niche continues to grow, in the spirit of diversity and cultural exploration. To show your love for Shawarma, order yours on October 15 and tag photos, reels and videos with #NationalShawarmaDay, which will help spread word and support the fast, casual restaurant sector and local businesses.
For more information about National Shawarma Day and Osmow’s™, visit osmows.com and follow @osmows on all popular social media channels.
About Osmow’s
Founded in 2001 by Sam Osmow, the first Osmow’s™ store was located in Streetsville, Ontario, Canada and remains a successful operation to this day. Over 20 years ago, as a recent immigrant to Canada, Sam saw an opportunity to bring his Egyptian roots to the Canadian landscape blending traditional Egyptian cuisine balanced with a North American palate. Filling a void in the current fast-casual culinary marketplace, Osmow’s flavourful dishes with signature sauces such as the fan-favourite garlic sauce keeps bringing customers back to satisfy their cravings. Osmow’s™ has grown to 120 locations and is expanding across Canada. Osmow’s™ invites all other Mediterranean brands to celebrate October 15 as National Shawarma Day in Canada as we continue to grow this exciting flavourful food niche, in the spirit of diversity and cultural exploration.
Media Contact:
Heather Kirk
Immedia PR
416 500 17562
heather@immediapr.com
FAST SHAWARMA FACTS
In Arabic, shawarma means “to turn” and inspired the name for the Middle Eastern method of slow, even cooking where a conical slab of meat slowly spins or spirals on a large skewer
One of the world’s most popular forms of street food, especially in Egypt, Shawarma was believed to have been created in Turkey as early as the 18th Century
These scenes from The Avengers caused a spike in shawarma sales!
Depending on toppings, Shawarma is considered a low-calorie meal
*The Registrar at National Day Calendar proclaimed National Shawarma Day to be observed on October 15, annually, starting in 2020 sparked by Osmow’s
NOTE TO JOURNALISTS AND INFLUENTIAL PERSONALITIES
Interviews, photo and review opportunities and cross-promotional ideas are welcome.
News Release
Blush Lane Organic Market in Marda Loop charms grocery shoppers with an in-store pizzeria – quick, quality pies – in New York and Detroit style.
Calgary, September 21, 2021: However you hold it, fold it, knife-and-fork-it, Connie & John’s Pizza has become a Calgary favourite for pizza afficiona-doughs since its 2020 launch in the city’s East Village.
Today, Blush Lane Organic Market’s Marda Loop Store Manager David Jannard officially announces a fresh partnership with local chefs -- Connie DeSousa and John Jackson -- and invites the community to celebrate the opening of Connie & John’s Pizza inside the shop, just past the produce section and overlooking its shared patio space.
“Connie and John bringing their style of NY and Detroit-inspired pizza culture to our SW community is exciting for our team, shoppers and neighbours,” says David. “As we do, they care about healthy, delicious organic and natural foods.
“In fact, many of the toppings are from our daily suppliers. Plus, they offer vegetarian and gluten-free pizza options! Our shoppers are sure to love Connie and John’s Pizza and grow loyal fast.”
Iconic in every way, from crust to cheese, Connie and John’s Pizza pays tribute and recalls memories of their time working, cooking and picking up pizza for fast, fun meals in both New York and Detroit.
“Our New York-style is a giant!” says Connie, who delights in living just around the corner from this new location. “Don’t just imagine a 16-inch round hand-crafted crust slowly turned golden in our 500-degree pizza oven. Buy one, fold it over and feast on the highest quality ingredients and toppings like shaved Italian ham, mozzarella and pineapple on our Island Pie.”
“Who can deny the fun of a deep-dish?” asks John. “Ours are Detroit-style. Beautifully baked in a traditional blue-steel rectangle pan. Golden, cheesy, crispy edges come from a slow-bake. Bubbly and delicious! We hope you’ll fall fast and deep in lasting love with our creations. The Roni Cup is a take-home winner: triple pepperoni, cheddar and mozzarella cheese.”
While a hot rotation of slices is always at the ready, ordering in advance online or before shopping is an ideal option for full pies, half pies and favourites. Pizzas take about 20 minutes to prepare and travel well.
Delivery is also a handy, easy way to enjoy Connie and John’s Pizza via SkipTheDishes or DoorDash.
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LOCATION
Inside Blush Lane Marda Loop
(at the corner of 20th St. and 33rd Ave. SW, in the heart of Marda Loop.)
2044 33 Ave SW
Calgary, AB
WEBSITES
http://www.blushlane.com
https://www.connieandjohns.com/
INSTAGRAM
@blushlane
@connie_and_johns
PARKING
Parking is available on the street, at the back of the building, as well as in the underground parkade. Calgary Transit Bus #7 stops right outside the store.
MEDIA CONTACTS
Helena McShane
Communications Manager
helena@spud.ca
Heather Kirk
Immedia PR
heather@immediapr.com
NEW LIGHT & VEGAN GARLIC SAUCE
Canada’s most-loved Middle Eastern and Mediterranean quick-service eatery and take-out restaurant, Osmow’s, announces its NEW Light & Vegan Garlic Sauce launching nationwide on Monday, January 18.
The light & craveable quality of the vegan garlic sauce further sets the Osmow’s menu apart, and is certain to lure and deeply satisfy vegan and vegetarian food lovers, and those looking for a lighter version of Osmow’s signature dishes.
“Those who opt for plant-based ingredients will love how this signature sauce offsets our Beyond Meat and falafel proteins for a truly satisfying vegetarian meal,” says Marina Baric, Osmow’s Marketing Director.
“Meanwhile our calorie-conscious carnivores will appreciate how this lighter option refuses to sacrifice the tangy, savoury garlic flavour of the well-known Osmows’ sauce that gently flows over beef, lamb and chicken plates and adds zest to wraps. We all need a win in 2021, and this new sauce is a win-win!”
Go guilt-free with Light & Vegan Garlic Sauce on your next visit or when you order online for pick-up or delivery.
ANOTHER FRESH SCOOP: OSMOW’S NEW CHICKPEA SALAD
Move aside 2020. Make way in 2021 with our healthy, happy Chickpea Salad as an entree, side dish or topping at Osmow’s. Nutrient-rich, satisfying chickpeas combined with taboule and herbs make a hand-crafted, stand-alone salad. Choose this protein rich salad as a robust main, or for a little upcharge, add a chickpea salad scoop to any of your Osmow’s faves.
FANCY VEGGIES? OSMOW’S SERVES NEW, PREMIUM PICKS!
Nothing says Mediterranean charm like a colourful medley of fresh - never frozen - veggies perfectly grilled to perfection! Red peppers, zucchini and carrots make up the new premium “ON THE VEGGIES” offer at Osmow’s. This new Mediterranean Vegetable Medley is Osmow’s way of saying “we have your back!”
Healthful and happy...our wish, our dish, for you this new year!
Nine Beyond Meat Menu Items Roll Out At All 100 Locations
Toronto, ON October 30, 2020: Canada’s most popular Mediterranean fast, fresh eatery Osmow’s™ has officially introduced Beyond Meat® plant-based protein across its menu in all locations after receiving overwhelmingly positive feedback when it was first introduced in select restaurants last fall.
Renowned for its delicious shawarma specialties, the fast-casual restaurant marries Beyond MeatBeef®, a 100% plant-based ground designed to deliver the taste, texture and versatility of ground beef, with its signature offerings to present nine menu items across all of its 100 locations.
“Canadians are increasingly looking for healthier and more sustainable protein options, with a growing consumer segment now identifying as flexitarians. Whether guests are vegan, vegetarian, or carnivores looking to reduce their meat consumption, we are delighted to bring this perfect mealtime solution to the table in partnership with Beyond Meat,” says Osmow’s Founder, Sam Osmow.
Beyond Meat is products are made from simple, plant-based ingredients like peas, mung beans and rice, and features marbling made from cocoa butter that is designed to melt and tenderize like beef. It The plant-based ground used in Osmow’s shawarma is made without GMOs, soy, gluten, synthetic colours and flavours or bioengineered ingredients, and has 35% less saturated fat than regular beef.
“At our core, Beyond Meat is about enabling consumers to Eat What You LoveTM , without sacrifice. Our partnership with Osmow’s is a perfect example of that with nine delicious items featuring plant-based protein, offering even more choices for Canadian consumers,” says Tim Smith, Vice President of Food Service Sales, North America, Beyond Meat.
The Beyond Meat menu items on the Osmow’s menu include:
● Beyond Meat® Poutine – finely marinated plant-based shawarma, made from Beyond Meat, is grilled to perfection, served on an all-Canadian poutine with Osmow’s famous sauces.
● Beyond Meat® Shawarma Wrap or Shawarma Platter – finely marinated plant-based shawarma, made from Beyond Meat, served in a pita wrap with a choice of fresh ingredients and Osmow’s famous sauces, or sautéed with tomatoes and onions roasted to perfection served on top of your choice of side.
● Beyond Meat® On the RocksTM, On the StixTM, or On the Veggies - enjoy plant-based shawarma, made from Beyond Meat, on rice, fries, or sautéed and grilled vegetables.
● Beyond Meat® Salad – finely marinated plant-based shawarma, made from Beyond Meat, is grilled and served on a bed of lettuce, tomatoes, onions, cucumbers and green peppers.
Osmow’s recently opened its 100th location in Pickering, Ontario; the opening is yet another marker in the brand’s strident, successful road to expansion into 2021.
For more information about Osmow’s, visit mrosmow.com and follow @osmows on all popular social media channels. Follow Beyond Meat on social media for the latest product news and promotional offers @BeyondMeat.
About Osmow’s
Founded in 2001 by Sam Osmow, the first Osmow’s store was located in Streetsville, Ontario, Canada and remains a successful operation to this day. Sam saw an opportunity to bring hisEgyptian roots to the Canadian landscape blending traditional Egyptian cuisine balanced with a North American palate. Filling a void in the current fast-casual culinary marketplace, Osmow’s flavourful dishes with signature sauces such as the fan-favourite garlic sauce keeps bringing customers back to satisfy their cravings. Osmow’s has grown to 100 locations and is expanding across Canada. Osmow’s also recently declared October 15 as National Shawarma Day in Canada, inviting all other Mediterranean brands to celebrate the occasion as it continues to grow this exciting flavourful food niche, in the spirit of diversity and cultural exploration.
About Beyond Meat
Beyond Meat, Inc. (NASDAQ:BYND) is one of the fastest growing food companies in the United States, offering a portfolio of revolutionary plant-based proteins made from simple ingredients without GMOs, bioengineered ingredients, hormones, antibiotics or cholesterol. Founded in 2009, Beyond Meat products are designed to have the same taste and texture as animal-based meat while being better for people and the planet. Beyond Meat’s brand commitment, Eat What You Love™, represents a strong belief that there is a better way to feed our future and that the positive choices we all make, no matter how small, can have a great impact on our personal health and the health of our planet. By shifting from animal-based meat to plant-based protein, we can positively impact four growing global issues: human health, climate change, constraints on natural resources and animal welfare. As of June 27, 2020, Beyond Meat had products available at approximately 112,000 retail and foodservice outlets in 85 countries worldwide. Visit www.BeyondMeat.com and follow @BeyondMeat, #BeyondBurger and #GoBeyond on Facebook, Instagram and Twitter.
Contacts
Osmow’s:
Heather Kirk, Immedia PR
416 500 1752
heather@immediapr.com
Beyond Meat:
beyondmeat@golin.com
OSMOW’S™ PUTS NEW AND OFFICIAL NATIONAL SHAWARMA DAY ON THE CALENDAR, INVITING CANADIANS TO CARVE TIME FOR BELOVED MIDDLE EASTERN ROTISSERIE MEALS WITH OSMOW’S NATIONAL SHAWARMA DAY $5 SPECIAL.
TORONTO, ON September 28, 2020: Canada’s most popular Middle Eastern and Mediterranean fast, fresh eatery Osmow’s™ officially declares October 15, 2020 as the country’s first annual National Shawarma Day.
Shawarma is a tender, fragrant, boldly spiced and marinated meat with crispy caramelized edges that form as it rotates on a vertical skewer. At Osmow’s™, shawarma is prepared differently. Once the marinated meat is delicately carved, cooks finish it on the grill and serve it up on rice, fries, or classically wrapped in a thin warm grilled pita bread. Personalized with add-ons like fresh herbs and grilled vegetables, feta or house-made sauces means endless combinations of shawarma meals bursting with delicious flavours to create loyal customers from people on the go.
This special, national day of Shawarma calls for a promotional incentive for everyone to try, enjoy, and celebrate healthy and historic street food in a bright, modern local Osmow’s. Make your way to one of almost 100 Osmow’s™ locations Canada wide for perfectly seasoned rotisserie-cooked proteins at prices last seen in 2001.
Osmow’s is offering its legendary Chicken Shawarma wrap or ROCKS™ at its circa-2001 original Osmow’s price of just $5 each. Vegetarians can take part in the day too with a Falafel Wrap or ROCKS™ for the same price.
“It’s about time to celebrate healthy, delicious and increasingly popular shawarma” says principal and founder Sam Osmow of the fast-growing Canadian company who further thanks pro basketball player Norman Powell for his public patronage, shared loyalty to the brand and for putting shawarma in the spotlight.
“When my wife and I first hung the Osmow’s sign in 2001 and started serving a dish I have enjoyed since growing up in Egypt to our first customers in Mississauga we could not have imagined that 19 years later we would be announcing the official Canadian national shawarma day.”
The popularity of shawarma is on the rise signalled by Osmow’s impressive growth plans and national expansion.
“Join us -- and all Canadian restaurants serving Shawarma -- in celebrating National Shawarma Day on October 15,” says CEO and head of franchise operations Ben Osmow. “Enjoy proteins bursting with flavours of Mediterranean herbs and spices with family, friends, or on your own and tag pictures or videos using #NationalShawarmaDay to help spread the word and support the fast, casual restaurant sector and local businesses. We are excited to create National Shawarma Day and hope all Canadians will get involved!”
Osmow’s invites all other Mediterranean brands to celebrate October 15 as National Shawarma Day in Canada as we continue to grow this exciting flavourful food niche, in the spirit of diversity and cultural exploration.
For more information about National Shawarma Day and Osmow’s, visit mrosmow.com and follow @osmows on all popular social media channels. To show your love for Shawarma, order yours on October 15 and tag pics, reels and videos with #NationalShawarmaDay. Stay tuned into Osmow’s social media for news and details about a 100 free shawarma giveaway.
About Osmow’s
Founded in 2001 by Sam Osmow, the first Osmow’s store was located in Streetsville, Ontario, Canada and remains a successful operation to this day. Sam saw an opportunity to bring his Egyptian roots to the Canadian landscape blending traditional Egyptian cuisine balanced with a North American palate. Filling a void in the current fast-casual culinary marketplace, Osmow’s flavourful dishes with signature sauces such as the fan-favourite garlic sauce keeps bringing customers back to satisfy their cravings. Osmow’s has grown to almost 100 locations and is expanding across Canada. Osmow’s invites all other Mediterranean brands to celebrate October 15 as National Shawarma Day in Canada as we continue to grow this exciting flavourful food niche, in the spirit of diversity and cultural exploration.
Media Contact:
Heather Kirk
Immedia PR
416 500 1752
heather@immediapr.com
FAST SHAWARMA FACTS
In Arabic, shawarma means “to turn” and inspired the name for the Middle Eastern method of slow, even cooking where a conical slab of meat slowly spins or spirals on a large skewer
One of the world’s most popular forms of street food, especially in Egypt, Shawarma was believed to have been created in Turkey as early as the 18th Century
These scenes from The Avengers caused a spike in shawarma sales https://www.youtube.com/watch?v=EYiZeszLosE&feature=youtu.be
Depending on toppings, Shawarma is considered a low-calorie meal
*The Registrar at National Day Calendar proclaimed National Shawarma Day to be observed on October 15, annually, starting in 2020 sparked by Osmow’s.
NOTE TO JOURNALISTS AND INFLUENTIAL PERSONALITIES
Interviews, photo and review opportunities and cross-promotional ideas are welcome.
CULTURAL CHEF EXCHANGE IMMERSES TWO OF THE WORLD’S BEST CHEFS INTO THE CHANGING NATURE OF CANADIAN CUISINE
Calgarians are invited to learn who we are, appreciate what we have and forge our future through raw exploration and frank talk with Calgary’s Chef Darren MacLean and guests Chef Shane Osborn and Chef Esdra Ochoa
Held March 22-29: Cultural Chef Exchange #2
Calgary, Alberta, 03 March 2020: In the wake of a February visit by Mexico’s Chef Angel Vazquez -- that can best be described as a smart, delicious storm of collaboration and growth -- that kicked off Chef Darren MacLean’s Cultural Chef Exchange, Calgarians are in for another culinary breakthrough.
“We just wrapped the first effort in our year-long global experiment to discover and discuss true-and-contemporary Canadian cuisine through the eyes and at the hands of some of the world’s best chefs,” says Chef Darren MacLean who initiated the Cultural Chef Exchange this year as part of his dining program at EIGHT and in conjunction with Food Tourism Strategies.
“We went ice-fishing for trout, visited cattle ranches and important historical landmarks, like Head-Smashed-In-Buffalo-Jump. End-to-end, we experienced the rewards of the gathering process as much as appreciation for the land that provides so much. Most rewarding so far has been the re-discovery of Canada’s food, landscapes, and surprising indigenous correlations through Chef Angel Vazquez’s eyes.
"It’s powerful learning from someone else’s perspective, seeing our traditions through Angel’s eyes influenced the way I now see Canadian food. We encourage people to visit and explore, head out into nature to experience what we did, participate in Dialogues or to dine in our city’s restaurants and talk with the staff and chefs about Canadian cuisine. Post on social media, probe our cultural and culinary definitions and bring richer appreciation and positive change.”
“It was amazing to be a part of such a unique and ground-breaking cultural exchange,” says Vazquez. “From learning more about Canadian history through the land to discussing the overlaps between Mexico and Canada through ingredients and recipes.” For example, just as Mexico’s famed mole sauce was born of the Spanish occupation of Mexico when imported and local ingredients combined to create something completely new, we are exploring -- through the exchange and movement of people in this program -- possibilities of a new Canadian cuisine, now.
NEXT-UP CHEFS
Today, MacLean announces the March 22-29 Chef Shane Osborn and Chef Esdras Ochoa visits with thanks to partners Square Canada, East Village Development Corporation, Food Tourism Strategies, SAIT and Alt Hotel East Village.
Shane Osborn has plenty of experience working in acclaimed kitchens, having been a part of the staff at L’Oranger in London that garnered a Michelin star in 1996, and serving as executive chef at London’s Pied à Terre when it won a second star in 2003. Since 2014, Osborn has run his own restaurants in Hong Kong, Arcane, which holds one Michelin star for its seasonal fare that blends the cuisines of Japan, the United Kingdom, and France. Plus, the recently opened Cornerstone.
The subject of a LA Times profile titled “the taco missionary,” Esdras Ochoa made a name for himself as the chef of popular Los Angeles Mexican restaurants Mexicali Taco and Salazar, named by Condé Nast as among the city’s best restaurants, before moving to Hong Kong where he runs another taqueria called 11 Westside and became a contestant on Netflix’s The Final Table.
ACTIVITIES AND TICKETS
While in Alberta, the chefs take part in a six-day program touring lakes, mountains and prairies to develop an appreciation of the natural beauty and terroir. Osborn and Ochoa will participate in Alberta's Spring Goose Hunt which aims to reduce the massive population explosion of this specific bird. The vast increase in numbers of snow geese is resulting in the destruction of their own Arctic breeding grounds.
They will join MacLean in hosting Dialogues, a public and student forum held at the Tastemarket by SAIT on March 25, 4-6:00 p.m. to inspire the next generation of chefs and hospitality professionals. The $5 per person plus optional donation sessions benefit the SAIT Food Bank, foster networking, welcome chefs, spark interest in new topics, trends, and opportunities and share intelligence to the benefit of those living, working and
visiting here. Register for Dialogues in advance via www.ChefDarrenMacLean.com.An a la carte post-Dialogues March 25 meetup at Shokunin is where public guests are welcome to connect with the chefs and try three of their dishes.
Ultimately, the chefs will cook and collaborate on March 28 and other possible surprise dates at EIGHT (book here now: www.exploretock.com/EIGHT) for those with ticketed reservations. $500 per ticket, includes full pairings.
In addition to the culinary and learning opportunities, this program seeks to explore the outdoor bounty of Alberta.
"Each visiting chef will explore the taste of the Alberta region with fishing, foraging and hunting the authentic ingredients of Alberta. Many visitors to Canada are seeking outdoor experiences, and Alberta is flush with outfitters, hunting guides which -- beyond tourism -- are instrumental in addressing the larger issues of wildlife management, stewardship, community and conservation," says Tannis Baker, Founder of Food Tourism Strategies. To learn more or book your own adventure, visit the Alberta Professional Outfitters Society www.apos.ab.ca or Alberta Conservation Association at www.ab-conservation.com
ABOUT CHEF CULTURAL EXCHANGE
Calgary’s Chef Darren MacLean, in partnership with Food Tourism Strategies, presents a year-long CULTURAL CHEF EXCHANGE to help further understanding of Canada’s culinary identity. Each month a different influential chef will visit the city and surrounding area to collaborate, learn and inspire. The exchange seeks to actively showcase Alberta’s and Canada’s culinary background and cross-cultural character around the globe while learning about other country’s culinary cultures and practices.
This immersive exploration of Canadian fare sees visiting international chefs collaborate while sourcing local ingredients from farms and foraging, creatively cooking together in the kitchen of EIGHT, MacLean’s new and unique Canada-centric restaurant, and by discussing contemporary issues and opportunities for positive change.
SPONSORS AND SUPPORTERS
The Cultural Chef Exchange is possible through the vision of Chef Darren MacLean and the cooperation and commitment of the global chefs. The dedicated partners and sponsors, whose generous support has helped to shape and realize the potential of this program through their contributions include:
Payments and Point-of-Sale Company, Square (Featured Sponsor)
East Village Development Corporation
SAIT
Food Tourism Strategies Inc.
Alt Hotel Calgary East Village (Official Hospitality Sponsor)
“We’re thrilled to be part of the Cultural Chef Exchange and to welcome chefs and guests from around the world to the Alt Hotel Calgary East Village,” says Anthony Clément, National Director of Food and Beverage Germain Hotels. “This happening is perfectly aligned with Germain Hotels’ lifestyle philosophy of bringing people together and to highlight Canadian know-how and local flavours.”
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About Chef Darren MacLean
Chef Darren MacLean is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates. MacLean was Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table.’ He is also the first-ever Canadian chef invited aboard to consult and collaborate with Princess Cruises. He uses his profile to showcase Canada’s culinary scene to international audiences. MacLean is passionate about sustainability and the food building community. While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest in his kitchens.
MacLean’s Japanese izakaya-style restaurant Shokunin, in his home city of Calgary, has been voted one of the country’s top 50 restaurants for three years in a row. Its predecessor Downtownfood was also listed as one of Canada’s top restaurants. In September 2019, he opened Greenfish, North America’s first fully sustainable sushi eatery, take-away and delivery. Also in 2020, MacLean opened NUPO located in Calgary’s East Village Alt Hotel. This restaurant, bar and Omakase Sushi Experience focuses its offer on vegetarian, sushi, and large-format fish dishes and features a unique-in-Canada dry-aging chamber for fish. In 2020, he also opened EIGHT, a discreet, eight-seat, high-dining restaurant where tasting menus focus on MacLean’s unique philosophy of true Canadian cuisine.
Inspired by its ethnic mosaic, MacLean believes this forms the foundation of what defines Canada’s national food culture. His appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience. MacLean spent extensive time traveling in Japan studying the cuisine of the country that inspires him. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen and travels often -- from Tokyo to Mexico City -- to collaborate with others.
Media Contacts
Heather Kirk, Immedia PR (Culinary and News Queries)
heather@immediapr.com
Calgary: 403 910 8910
Toronto: 416 500 1752
France Savard (Hotel Queries)
Alt Hotels Senior Public Relations Coordinator/Coordonnatrice senior relations publiques
fsavard@groupegermain.com
T. 514 954 0702
C. 514 830 5334
It’s said that “we should look for someone to eat and drink with before looking for something to eat and drink.” However you slice it, Chef Darren MacLean has the people and the places and the provisions with news of his participation in the exciting YYC Food and Drink Expo this March.
About YYC Food & Drink Experience 2020
For 17 days, more than 60 Calgary restaurants feature multi-course prix fixe value-priced menus with optional Wines of British Columbia pairings. Part of the programming includes over-the-top collaborations. In 2019, Chef Darren MacLean hosted a sold-out event with collegiate chefs from Netflix’ The Final Table. This year, MacLean’s hot tickets are intros to Omakase and quasi kitchen takeovers by two global culinary stars: Nick Liu and Alex Chen.
INTRODUCTIONS TO OMAKASE - by reservations only
Curious to try this new-to-Calgary style of dining?
Experience OMAKASE at Shokunin's purpose-built bar for Yakitori and NUPO for Sushi at its specially designed OMAKASE bar. Directly translated, OMAKASE means to "trust" the chef! An intimate way of having your entire meal chef-designed start-to-finish. Enjoy an incredible intro class to a never-heard never-before-seen in Calgary, style of yakitori and sushi dining.
BOOK AT NUPO HERE.
BOOK AT SHOKUNIN BY CALLING 403 229 3444.
Exclusively offered through YYC FOOD AND DRINK EXP, by reservation only, pre-paid $65 tickets per person, plus tax and gratuity, are required.
ALL THE VISITING CHEF #YYCEXP EVENT DETAILS!
BINCHOTAN DINNER #1
FAT, FIRE and SMOKE
An exploration of BINCHOTAN cooking with
Chef Darren MacLean Shokunin
Chef Nick Liu DaiLo
Wednesday, March 11 at 6:00 p.m.
Shokunin
2016 4th St SW
Join us for an incredible 7-course dining experience filled with FAT, FIRE and SMOKE as we seek to create 7 dynamic Asian-inspired courses, all cooked over the world’s best charcoal BINCHOTAN!
With a shared love of hyper-local ingredients and Canada’s ethnic culinary heritage chefs MacLean and Liu will utilize one of the world’s rarest cooking mediums as a canvas for their collective culinary expression. Set in one of Canada’s 50 best restaurants SHOKUNIN guests can expect 7 courses of local, seasonal fare coupled with the bold flavours that both of these dynamic chefs are known for.
Paired with BC VQA wines, Japanese sake, house-crafted cocktails and beer this is surely an event not to be missed.
Ticket price: $175 including pairings, and gratuity.
Tax and ticketing fees are extra.
BUY TICKETS HERE
CANADIAN CULTURAL MOSAIC DINNER #2
"AD MARI USQUE AD MARE"
An exploration of our cultural heritage with
Chef Darren MacLean Shokunin
Chef Alex Chen BLVD
Saturday, March 14 at 6:00 p.m.
NUPO
631 Confluence Way
"A MARI USQUE AD MARE" is Canada's motto and means from "sea to sea." This also includes all of the great people, landscapes and most importantly, the ingredients here!
In cooperation with YYC EXP, Chef Darren MacLean proudly presents an exploration of our Canadian culinary heritage with Chef Alex Chen of BLVD in Vancouver.
Join us as two of Canada's leading chefs tap the best of what Canada has to offer drawing from the cultural mosaic that gives a culinary depth to our nation. Paired with local ingredients, let's spark conversation around our national food identity and move closer to defining inclusive Canadian cuisine.
The dinner will also feature an exclusive pairing of all Canadian wines.
Ticket price: $350 including pairings, and gratuity.
Tax and ticketing fees are extra.
BUY TICKETS HERE
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SPRINGBANK, ALBERTA, MONDAY, February 24, 2020 – Qualico Communities and Bordeaux Developments, co-developers of the community of Harmony are excited to announce an agreement with world-renowned spa developer, Groupe Nordik. Groupe Nordik will be constructing its fourth spa in Canada in the award-winning development of Harmony. Harmony is a residential community at the foot of the Rocky Mountains located just five minutes west of Calgary in the Municipal District of Rocky View County, Alberta.
Groupe Nordik’s spa at Harmony represents an investment of over 45-million dollars in this community and is expected to create approximately 400 full- and part-time jobs when it opens. Groupe Nordik prides itself in its focus of working with local suppliers and trades, which will be instrumental in this unique endeavour for the region.
Groupe Nordik spas are unique destinations. Its latest spa will span ten acres, nestled in the heart of Harmony’s village centre on the water of Harmony’s second lake. Such a setting is expected to achieve international attention given its close proximity to Banff National Park. Groupe Nordik owners Martin Paquette and Daniel Gingras are collaborating with the Developers of Harmony and Rocky View County. They anticipate that the initial stages of construction could begin as early as late 2020 with a projected 2022 opening.
“We believe Groupe Nordik’s spa is ideal for Harmony and delivers on the overall guiding principles for this project,” says Thilo Kaufmann, General Manager of Qualico Communities. “We could not have secured a better partner for Harmony.”
The development partnership has always believed that Calgary and by extension Rocky View County are great places to do business. To help in attracting a Quebec company set up shop in Springbank, Qualico enlisted the help of Calgary Economic Development supplying Groupe Nordik with its expansive collection of data supporting Calgary and the region.
“This is a tremendous opportunity for not only the residents of Harmony, but the neighbouring region and City as well,” says Cary Kienitz, Qualico Communities Associate Director, Development. “There are significant benefits that a Groupe Nordik facility offers, not only from the health and wellness perspective, but a focus on business: investing in infrastructure, community development, and providing employment opportunities.”
Martin Paquette, the Owner & CEO of Groupe Nordik explains the perfect fit between this location, and the brand experience its team works so hard to perfect. “This spa experience is going to be unlike anything else we’ve done before and unlike anything else in North America,” says Paquette. “We’re at an incredibly powerful and transformative moment in our evolution as an organization; the fruits of our entire 15- year history are blossoming into the creation of this spa. We’ve done our homework, travelling the world to study global wellness practices. This spa will be the synthesis of everything we’ve learned so far as well as the jumping off point for something new and truly magical.”
He adds, “When guests come to our spas, we want them to feel as though they’ve been transported somewhere else – another place, another time, another world – while also feeling perfectly at home. We’re driven to create spaces where people feel free to be themselves and rediscover their well-being with a sense of wonder and delight.
“So, when Qualico approached us to partner up and bring a spa to Harmony, we knew it was serendipity. We knew we had to take this opportunity, with Harmony’s awe inspiring landscape and rugged beauty, to create a spa that pushed us to innovate beyond what we thought was possible. We’re going to introduce our guests to a world as breathtaking as it is comforting, where they’ll feel free to participate in new experiences, where they’ll feel they belong to a community, and where they’ll feel like they’ve found a safe haven to escape the pressures of modern life,” says Paquette.
Birol Fisekci, the President & CEO of development partner Bordeaux Developments says this is a highly anticipated piece of the Harmony vision that will support a variety of businesses that promote health and wellness to complement the spa. “Having an amenity of this calibre within our community that attracts tourism and local visitors will certainly serve as a catalyst to development of our Village Centre,” says Fisekci.
“This will provide valuable retail services for our residents and guests in the community and we are thrilled to have Groupe Nordik as a primary piece of this success.” Rocky View County Manager of Economic Development, David Kalinchuk echoes the excitement of this opportunity.
“Rocky View County is very pleased to welcome Groupe Nordik to Alberta. It is a world-class company that has chosen a world-class location: the beautiful residential community of Harmony in Springbank. With this major Groupe Nordik spa development, Rocky View County will be adding to the vibrant and growing health tourism and wellness sector in Alberta. Rocky View County values and appreciates Groupe Nordik’s investment in the County, the jobs that will be created for the Region and the diversification that has been created within Alberta’s economy.”
The Alberta Government has taken notice, acknowledging the unique opportunity this presents in generating local jobs and supporting a growing tourism industry. Miranda Rosin, UCP MLA for Banff-Kananaskis says, “What a fantastic new addition to our region! This spa will make Harmony’s young and quickly growing community just that much more attractive and livable, while creating hundreds of local jobs and growing our tourism industry. This announcement is great news for Banff-Kananaskis, great news for the entire Calgary area, and great news for our province.”
“This investment is exactly what our province needs to expand our tourism industry and grow our economy. This investment of over $45-million will create hundreds of jobs and bring a new dimension to local tourism in the Calgary area and Rocky View County,” says Tanya Fir, Minister of Economic Development, Trade and Tourism.
Groupe Nordik’s Global Wellness Spa
What sets this apart is the quality and unique character of its facilities and its unparalleled wellness services. Often emulated, never equalled, the spa facilities propose several ways to enjoy the thermal cycle in every season. Different sections allow guests to choose their preferred environment to maximize the benefits of their spa visit. Guests can take respite in a ‘silent zone’ or reconnect with friends in another more communal area. A Groupe Nordik Spa offers a range of dining and refreshments in their Bistro, Lounge, or Biergarten. Massages, body treatments and sauna rituals make Nordik Spa-Nature’s wellness heavens memorable and sought-after.
About The Community of Harmony
Harmony is Springbank’s first lake community, launched in November of 2015. At 1,750 acres in size, it’s located within a rural setting with panoramic Rocky Mountain views. Considered ‘The Base Camp To The Rocky Mountains’ for its location just 45 minutes away from Banff and Canmore, Harmony brings together the best of urban and rural experiences to a remarkably, historic place. At full build-out, Harmony will be home to more than 10,000 people, and today has a wide variety of amenities including a sparkling 40+/- acre recreational lake with construction on a 100+/- acre lake beginning in 2020. Harmony is not only a picturesque community with mountains views and easy access to the Rockies, it provides a wide variety of community amenities for the Harmony residents.
The community features single-family homes, semi-detached villas, and townhomes. The Mickelson National Golf Club, is a PGA-calibre, world-class golf experience with more than 8000 yards of play. An 18-hole course and practice facility will open for play in Harmony in the spring of 2020. This adds yet another compelling recreational opportunity to complement the spa. Harmony offers a newly enhanced resident beach area, and construction has started on an outdoor adventure park which will offer a host of outdoor activities for residents and guests. https://liveinharmony.ca
ABOUT GROUPE NORDIK
Its primary mission being to make a difference in people’s lives, the Groupe Nordik vision is to develop establishments offering unique, unforgettable and beneficial experiences to all their guests, with unsurpassed courtesy and service known as The Nordik Way. The company currently employs over 650 people in the Outaouais region, in Quebec, and in Winnipeg in Manitoba. 300 more in the Durham region, Ontario, with the opening of its 3rd spa in 2020. Since Nordik’s adventure began, the team has proven itself as an industry trailblazer through its commitment and its mission. Nordik Spa-Nature in Chelsea, Quebec, welcomed its first guests in 2005. At this time, the spa greets over 300,000 guests per year. It has continued to innovate and evolve by introducing unique relaxation experiences, and eventually became the largest spa in North America.
In 2015, Thermëa by Nordik Spa-Nature, the only thermal therapy spa in the Canadian Prairies, opened its doors in Winnipeg. The success of Groupe Nordik’s spas has driven this thriving company’s rise to the top of the wellness industry. Groupe Nordik locations set themselves apart with their enchanting sites offering natural scenery in wooded havens with easy access to urban areas. The spas are set in a natural environment. In every corner of the site, guests are always surrounded with the most primitive elements: wood, stone, water and fire. The setting and decor of each site is imbued with a powerful, welcoming warmth, adding another dimension to guests’ relaxation experience. Learn more about Groupe Nordik.
RELEASE INFORMATION & MEDIA CONTACT
Heather Kirk, Immedia PR
403 910 8910
heather@immediapr.com
Download Digital Version and Images of this release at: www.liveinharmony.ca/media
About Qualico
Qualico is an integrated real estate company operating in Western Canada and Texas. Established in 1951, areas of business include single-family, multi-family, commercial and industrial construction, residential land acquisition and development, property management, as well as building supply and manufacturing operations. https://qualicocommunitiescalgary.com
Cheryl Heilman, Director of Marketing, Qualico Communities
Email: Cheilman@qualico.com
Phone: 403-869-6991
About Bordeaux Developments
Bordeaux was established in 2001 as an integrated land and housing company with a difference. Since its inception, the team at Bordeaux has brought energy and a unique depth of knowledge to the industry. Decades of local and international experience in leading residential, commercial, and recreational land development companies, combined with a fresh energetic approach to providing the Calgary and area market with a boutique development experience, means they are capable of giving individual attention to each client so that their needs and goals are met. https://www.bordeauxdevelopments.com
Ryan Hall, Vice President, Marketing & Communications - Bordeaux Developments
Email: Ryan.hall@bpinc.ca
Calgary’s Chef Darren MacLean, in partnership with Food Tourism Strategies, presents a year-long CULTURAL CHEF EXCHANGE to help further understanding of our culinary identity.
No stranger to collaboration, MacLean has hosted more than 20 global chefs -- such as Mark Best, Amanda Cohen and Timothy Hollingsworth – and travels often to cook and learn abroad. Most recently to Tokyo with World’s 50 Best Chef Yoshihiro Narisawa of his award-winning namesake restaurant.
Globally Celebrated Mexican Chef Ángel Vázquez Arrives in Calgary, Alberta to Cook, Communicate and Celebrate the Program Kick-Off, February 16!
World-renowned international chefs will visit Calgary, Alberta, Canada throughout 2020 as part of Cultural Chef Exchange, a new year-long initiative by Chef Darren MacLean in partnership with Food Tourism Strategies.
Each month a different influential chef will visit the city and surrounding area to collaborate, learn and inspire. The exchange seeks to actively promote Alberta’s and Canada’s culinary background and cross-cultural character around the globe while learning about other country’s culinary cultures and practices.
Through the Cultural Chef Exchange MacLean establishes narrative around Canadian food and products on an international level by inviting incredible world-renowned and Michelin Star chefs from around the world to begin exploring Canada. Through their expression of Canada’s commodities, sharing and learning from one another, we showcase Canada as a world-class culinary destination.
“We often learn most about our own homes through the vision and impressions of those who are discovering a place for the first time,” says MacLean. “With this ambitious project, we seek to show Canadians the value of this country’s cultural and culinary heritage demonstrated by appreciation from the world’s best chefs.”
This immersive exploration of Canadian fare sees visiting international chefs collaborate while sourcing local ingredients from farms and foraging, creatively cooking together in the kitchen of EIGHT, MacLean’s new and unique Canada-centric restaurant, and by discussing contemporary issues and opportunities for positive change. Participating chefs partake in a six-day program, touring Alberta’s lakes, mountains and Prairies to develop an appreciation of the province’s natural beauty and terroir.
The Cultural Chef Exchange also presents Dialogues, a coincident monthly public panel presentation, discussion and meet-and-greet with the chefs. In partnership with SAIT School of Hospitality and Tourism and held at the Tastemarket by SAIT, Dialogues is geared to inspire the next generation by examining a range of topics from sustainability issues -- food waste, imbalanced ecosystems and costly food production -- to tactile and creative ways of discovering global and regional flavours within Canada. Each month will:
· welcome a new international chef
· spark interest in new topics, hot trends and opportunities
· share intelligence and broker radical ideas
· foster remarkable networking within the culinary community and most importantly for the benefit of our future chefs.
“The goal is for influential global chefs, those who work in the culinary profession, and passionate members of the public to actively experience what we as Canadians have to offer, our culinary provenance and our cross-cultural character in new and exciting ways,” says MacLean. “When different chefs boast their own culture, conservation and culinary excellence, it allows an important, thoughtful and impactful culinary community to be not only viable but realized. This local-to-global network shares talents, exchanges techniques, encourages stewardship, advances tourism and tackles sustainability issues to the benefit of those living, working and visiting here.”
Those coming to Calgary include Michelin-Star restaurant owners, chefs from the World’s 50 Best and MacLean’s fellow contestants Netflix’s global cooking competition The Final Table, where MacLean was a finalist.
FORAY PROGRAMMING: Chef Ángel Vázquez
Starting this week, events focus on the visit of celebrated Mexican Chef Ángel Vázquez. Master of Poblano gastronomy, Vázquez, a winner of Best New Restaurant at Mexico’s Gourmet Awards and a Gold medalist at FHA Singapore, launches the series with two events:
Dialogues - Session One
Wednesday, 19 February, 4 – 6 p.m.
The Tastemarket by SAIT, 444 7 Ave SW, Calgary
Pre-registration here: mattie@shokuninyyc.ca
Cultural Chef Exchange Dinner # 1Saturday, February 22
6:00 p.m.
Chef Ángel Vázquez (Mexico)
High Mexican Cuisine, Mexican Aesthetic with Canadian ingredients.
8 seats at $300 each (pairing included)
EIGHT, 631 Confluence Way SE, Calgary
Bookings: https://www.exploretock.com/eight
NEXT UP!
Cultural Chef Exchange Dinner # 2
March 22 – 29
Chef Esdras Ochoa (USA/Mexico) & Chef Shane Osborn (Hong Kong/Australia)
The subject of a LA Times profile titled “the taco missionary,” Esdras Ochoa made a name for himself as the chef of popular Los Angeles Mexican restaurants Mexicali Taco and Salazar, named by Conde Nast as among the city’s vest restaurants, before moving to Hong Kong where he runs another taqueria called 11 Westside and became a contestant on Netflix’s The Final Table.
Shane Osborn has plenty of experience working in acclaimed kitchens, having been a part of the staff at L’oranger in London that garnered a Michelin star in 1996, and he served as executive chef at London’s Pied à Terre when it won a second star in 2003. Since 2014, Osborn has run his own restaurants in Hong Kong, Arcane, which holds one star for its seasonal fare that blends the cuisines of Japan, the United Kingdom, and France, and the recently opened Cornerstone.
Cultural Chef Exchange Dinner #3
April 19-26
Chef Andrew Clarke (UK)
Winner of the Innovation Award at the 2019 Craft Guild of Chefs Awards, Andrew Clarke is chef-director at the St Leonard’s and Brunswick House restaurants in London, as well as the founder of the Pilot Light campaign, which is devoted to combating the stigma surrounding mental health in hospitality.
SPONSORS AND SUPPORTERS
The Cultural Chef Exchange is possible through the vision of Chef Darren MacLean and the cooperation and commitment of the global chefs. The dedicated partners and sponsors, whose generous support has helped to shape and realize the potential of this program through their contributions include:
· Payments and Point-of-Sale Company, Square (Featured Sponsor)
· Alt Hotel Calgary East Village (Official Hospitality Sponsor)
· East Village
· SAIT
· Food Tourism Strategies Inc.
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ABOUT Chef Darren MacLean
Chef Darren MacLean is one of Canada’s most acclaimed and outspoken chefs, restaurateurs and environmental advocates. MacLean was Canada’s sole contender and a finalist on Netflix’s global cooking competition ‘The Final Table.’ He is also the first-ever Canadian chef invited aboard to consult and collaborate with Princess Cruises. He uses his profile to showcase Canada’s culinary scene to international audiences. MacLean is passionate about sustainability and the food building community. While he regularly participates in events as an educator, speaker and culinary judge in Canada and abroad, he is happiest in his kitchens.
MacLean’s Japanese izakaya-style restaurant Shokunin, in his home city of Calgary, has been voted one of the country’s top 50 restaurants for three years in a row. Its predecessor Downtownfood was also listed as one of Canada’s top restaurants. In September 2019, he opened Greenfish, North America’s first fully sustainable sushi eatery, take-away and delivery. Also in 2020, MacLean opened NUPO located in Calgary’s East Village Alt Hotel. This restaurant, bar and Omakase Sushi Experience focuses its offer on vegetarian, sushi, and large-format fish dishes and features a unique-in-Canada dry-aging chamber for fish. In 2020, he also opened EIGHT, a discreet, eight-seat, high-dining restaurant where tasting menus focus on MacLean’s unique philosophy of true Canadian cuisine.
Inspired by its ethnic mosaic, MacLean believes this forms the foundation of what defines Canada’s national food culture. His appreciation for diversity leads him to travel extensively, further developing his unique perspective on food and the culinary experience. MacLean spent extensive time traveling in Japan studying the cuisine of the country that inspires him. Believing in the power of food to bridge cultures, he welcomes global chefs to his country and kitchen and travels often -- from Tokyo to Mexico City -- to collaborate with others.
About Chef Ángel Vázquez
Vázquez is a native of Puebla, Mexico who worked in restaurants in New York City, Paris, Thailand, and Barcelona as a young chef. Those international influences can be found on the menu at his Puebla restaurant Intro. He also has three other restaurants in Puebla, Salomé, Augurio and Carbon. He was awarded a Gold medal by FHA Singapore 2010, was a contestant on Netflix’s The Final Table and won Best New Restaurant at the 2017 Gourmet Awards.
MEDIA CONTACTS
Heather Kirk, Immedia PR (Culinary and News Queries)
heather@immediapr.com
Calgary: 403 910 8910
Toronto: 416 500 1752
France Savard (Hotel Queries)
Alt Hotels Senior Public Relations Coordinator/Coordonnatrice senior relations publiques
fsavard@groupegermain.com
T. 514.954.0702
C. 514.830.5334