Page 48 - MENU Magazine - March/April 2018

PAVILION ROUND-UP
BAR & BEVERAGE
Curated by bartender, cock- tail slinger, and professional whisk(e)y ambassador Matt Jones, attendees were able to experience the latest inno- vations in beverage products and techniques all under one roof. From cocktail menu development to zero proof mixology, attendees learned how to shake up a world-class beverage program through
a series of interactive work- shops, competitions, tastings and seminars.
Presented by Labatt, Perrier, Beam Suntory.
WINNERS CIRCLE! 3rd Place went to Matt Conway, 2nd Place to Mike Birdsey, 1st Place & crowned RC Show 2018 Canada’s Most Innovative Bartender was Nick Incretolli!
Thank you to our sponsors:
Jim Beam Bourbon
Auchentoshan Single Malt Whisky
Crystal Head Vodka Bols Bartending Tequila Tromba Aviation Gin Perrier
CANADA
Show attendees were able to taste the diversity of Canadian cuisine and shop regional products from across our great nation. They were able to shop and feel proud to support and contribute to Canada's network of producers, suppliers and artisans.
Presented by Canada Beef with participating provinces - Quebec, Manitoba, PEI
ONTARIO
Presented by the Ontario Ministry of Agricul- ture, Food and Rural Affairs, and Foodland Ontario, attendees were able to taste and discover the best that Ontario has to offer including how shopping locally provides the best access to the freshest products that can contribute to your local economy and offer a pro table, sustainable menu.
Feast ON Tasting Sessions brought togeth- er chefs and farmers in collaboration to highlight the best of local food and drink.
WORLD
This pavilion celebrates Canada's mul- ticultural cuisine and showcased global products and brands. Attendees were able to soak in the avours of Jamaica, Mexi- co and Italy, including the Bellavita Expo which brought the latest and very best Italian food and beverages to the Show.