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BEHIND THE BAR
34 Why Master Sommelier John Szabo is obsessed with volcanic wines
37 Tea is versatile & healthy and can be a menu superstar
Tea consumption is on the rise, are you leaving money on the table?
40 Drumroll, please
The Inaugural Canadian
Artisan Spirit Awards
Making wild meat accessible for Canadian chefs
BACK OF HOUSE FRESH
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42 Why are restaurant operators cautiously optimistic about 2018?
44 The 2018 Canadian Chef Survey FRONT OF HOUSE
45 Alberta’s Bill 17: The Fair and Family-friendly Workplace Act, Comes into (Costly) E ect
53 Music matters:
Most Young Canadians Want to Live in Music Cities
54 Marketplace
57 The Rise of Unique Dining Experiences by Gordon Food Service
MARCH / APRIL 2018
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