CuiScene

Restaurant Spotlight: ERA Bistro, Canadian Museum for Human Rights, Winnipeg

by Don Douloff

THE HISTORY ERA Bistro is owned by Sparrow Hotels, founded by the Sparrow Family, who opened their debut property, Winnipeg’s Norwood Hotel, in 1937. More recently, Sparrow Hotels opened the Inn at the Forks (2004), was hired to manage Winnipeg’s MERE Hotel (2013) and, also in 2013, won the contract for the Canadian Museum for Human Rights restaurant and catering services. ERA Bistro opened in … Read More about Restaurant Spotlight: ERA Bistro, Canadian Museum for Human Rights, Winnipeg

Restaurant Spotlight: Black Angus Steakhouse, Toronto

by Don Douloff

           THE HISTORY Black Angus Steakhouse opened in 1964 in the then-emerging Kingsway neighbourhood, in west-end Toronto. An intimate, 70-seat space, the original restaurant featured open hardwood and charcoal grills, which quickly became its signature. The restaurant was also instrumental in introducing Toronto to Certified Angus Beef. In 2012, new owners took over and undertook a … Read More about Restaurant Spotlight: Black Angus Steakhouse, Toronto

Event Catering Trends

by Don Douloff

It’s increasingly difficult to keep jaded attendees, who’ve seemingly seen and tasted everything under the sun, engaged and excited with meetings and events food. To help planners stay ahead of the curve, we reached out to some experts in Canada and the U.S., and asked them to dish on what’s trending in meetings and event catering. “Definitely, we are seeing demand for more gourmet, artisanal … Read More about Event Catering Trends

Comfort Food Rules

by Don Douloff

Familiar, hearty, comfort food is as popular as ever with meeting and event groups. Gourmet cuisine certainly has its place on meeting and event menus, but attendees are still ravenous for the familiar, often hearty, foods they grew up eating. Comfort foods are as popular as ever, for reasons that go beyond familiarity. “It’s one thing for people to experience more exotic foods when they … Read More about Comfort Food Rules

CuiScene: Snazzy Snacks

BY DON DOULOFF Consider the break. Typically offered mid-morning and mid-afternoon during meetings and conferences, breaks provide an opportunity to network, stretch the legs and recharge. On the food front, break tables have evolved light years beyond meek muffins and weak coffee, and cater to a wide variety of food preferences, sensitivities and allergies. For instance, gluten-free is … Read More about CuiScene: Snazzy Snacks

CuiScene: What to Eat and Drink Now

BY DON DOULOFF Planners are always looking to dazzle their groups, especially when it comes to the all-important food and beverage component. To help you assess the culinary lay of the land, here’s a window into current f&b trends. “Small plates and tapas are making a strong presence on our menus,” says Debra Lykkemark, CEO of Culinary Capers Catering and Special Events, based in … Read More about CuiScene: What to Eat and Drink Now

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