Restaurants Canada 2019 Preview Show Offers Sneak Peek

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Mixologists Christina Viera and Evelyn Chick were on hand to prepare a variety of waste-based cocktails at the RC Show 19 Media Preview event in Toronto.

TORONTO — Members of the media, chefs, mixologists and foodservice experts received a sneak peek of what’s to come at the RC Show 2019 preview. Held last night at Restaurants Canada’s headquarters in Toronto, matters of sustainability, the future of cannabis and the idea of using waste to create cocktails were key focuses of the presentations and discussions that took place during the show preview.

“This year will be the biggest show yet. Our theme is sustainability — emphasizing ability,” said Shanna Munro, president and CEO of Restaurants Canada. “We all have the ability to influence change and make it happen. Being sustainable isn’t just about going green. It’s about building a sustainable workforce by adding value and creating a culture of purpose, while focusing on our environment and by doing it profitably.”

Munro went on to discuss the vendors and cutting-edge products that will be on display at the Enercare Centre during the three-day event, which takes place Feb. 24 to 26 in Toronto. Design, technology and sustainability will be key themes in this year’s event, she added. There will be more than 150 speakers, including a CEO panel from Canada’s biggest foodservice brands, which will discuss the future and challenges facing the industry.

At the preview event, guests had a chance to try a variety of foods. Chefs Charlotte Langley, Matt Ravenscroft and Brad Long, as well as FeastOn’s Ricky Casipe and Olivia Simpson created dishes from sustainable food sources, including root-to-shoot vegetables, such as carrots and radishes; shrimp and pacific cod from Ocean Wise; and plant-based sausages. A jackfruit taco, blanched and buttered greens and date balls were also featured.

In addition to the food, the event also highlighted waste-based cocktails. Mixologists Evelyn Chick and Christina Viera created cocktails using ingredients that would otherwise have been thrown away, such as skins from lemons and limes, as well as avocado pits. The idea could save money for bar operators, increasing their bottom lines, while also addressing food waste.

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