Register ASAP For Grain Marketing Workshop
Cashing in Through Grain Marketing
Add to Your Business Bottom Line
Date: Friday March 21, 2014
Time: 9:00am – 4:00pm
Cost: $50 per person (includes lunch)
This is an opportunity for grain producers to generate confidence in developing and executing a grain marketing plan by exploring the basics of commodity grain marketing. The workshop focus is on market fundamentals, cost of production, pros and cons of marketing tools to manage price risk and an introduction to hedging with futures and put options.
- Market terminology
- Cash market price components (Futures + Basis)
- Cash market pricing tools (Cash at Harvest, Storage, Forward Contracting, Basis Contract, Futures First Contract)
- Hedging with futures and put options
- Cost of production
- Bring it all together in a plan
- John Bancroft, OMAF and MRA Market Strategies Program Lead
- John Molenhuis, OMAF and MRA Business Analysis and Cost of Production Program
Pre-register by: Friday March 14, 2014
To register: www.grainmarketing.eventbrite.ca
For more details, contact: email@example.com | (705) 743-7671
Looking for gluten free foods?
Upcoming Workshop: On-Farm Food Safety (April 14)
Attention Food Producers:
Farms at Work is hosting an OMAF On-Farm Food Safety Certification Workshop
When: Monday April 14, 2014
Time: 9:00am – 4:00pm
Cost: $50 (includes lunch and workshop materials)
If you are growing and selling food, minimizing your on-farm food safety risks is a high priority. If you have on-farm workers or are scaling up, it becomes even more important to have routines in place. Come to this workshop to learn practical approaches from OMAF staff to address your 3 top on-farm food safety risks- worker practices, water use and cleaning and sanitation, as well as information on funding to help you implement your food safety plans.
You will receive the following on-farm food safety resources:
- On-farm Food Safety Good Agricultural Practices manual ($25 value)
- 9 different Food Safety posters
- USB with useful Factsheets and food safety resources
- Certificate for the workshop attended
- Self-assessments and action plans to help strengthen your Growing Forward 2 application
Pre-registration is required, and seating is limited.
To buy tickets: www.onfarmfoodsafety.eventbrite.ca
For more details, contact: firstname.lastname@example.org | (705) 743-7671
RCA Conference & Culinology® Expo
Make plans now to join the Research Chefs Association (RCA), March 11-14, 2014, in Portland, Ore., for the
Touted as the only research and development conference focused on Culinology®,
the expo is the blending of culinary arts and food technology. Register by Feb. 7, 2014, and save $100.
This annual look at the future of flavor has played a distinctive role in shaping the art and science of flavor for over a decade.
This year, 2014, for the first time ever, we’re taking a global view.
2014 Flavor Forecast:
For more information on flavor trends, pairing ideas and menu applications,click here.
What’s Hot in 2014 Culinary Forecast Predicts Top Menu Trends
The survey of more than 1,300 professional chefs, all ACF members, revealed that the top restaurant menus trends for 2014
focus on local sourcing, environmental sustainability and nutrition–children’s nutrition in particular.
These trends have been gaining momentum for several years, indicating that these wider themes influence the national culinary scene.
Top 5 food trends for 2014:
1. Locally sourced meats and seafood
2. Locally grown produce
3. Environmental sustainability
4. Healthful kids’ meals
5. Gluten-free cuisine
will be micro-distilled/artisan spirits, locally produced beer/wine/spirits, on-site barrel-aged drinks,
Travel with The White House Chefs to Italy
Cooking classes, cheese making, painting, wineries and more!
Three Italian-Americans introduce an unbeatable combination
Travel to Naples and the Amalfi Coast designed by three Italian-Americans with Italian roots!
Join The Presidential Culinary Museum ™
and Presidential Service Center a DBA of The Inn of the Patriots,
LLC and discover Italy and real Italian food without the fake items mass marketed to the public today.
Experience the truth of mouth-watering cuisine, homemade pizza doughs,
making our own Limoncello in a class (with the world known lemons of this region), exacting regional cheeses,
local San Marzano (the most well-known and written about tomato of the area) tomatoes and cry with a glass of vino or Prosecco because it is so good.
This will be en emotional, social journey of a lifetime.
Filming of the newest TV series featuring the White House Chefs and Iron Chef America Judge and Italian Culinary Expert, Mario Rizzotti,
will encompass any guest that would like to appear on the show.
At night, LUXURIATE in a world class villa perched over the cliffs of the Mediterranean sea near Naples owned by Mario and his cousin Nello Oliviero.
The owners welcome you to enjoy each room overlooking the sea - every single room does!
Lets make buffaletta mozzarella by hand,
homemade pizzas, paint at night with a glass of wine and send home your masterpiece as well as visit the wineries and toast together…
Enjoy Mount Vesuvius and Pompeii, the gorgeous Amalfi Coast, Sorrento – the land of sirens which enchanted Homer, Naples (Napoli) or the Isle of Capri by hydrofoil to mention just a few.
- May 10 – 17, 2014 – $4,800.00 pp
- May 6 – 19, 2015 – $5,400.00 pp
- May 14 – 21 or October 15 -22, 2016 – $5,900.00 pp
Always a perfect balance of personal time, cooking & farm classes.
Please let us know about renewing your wedding vows in a group ceremony!
As featured on Edible Destinations by Epitourian.
Private groups throughout the year also welcomed.
The Ontario Foodservice Designation Program began this year ready to bring a selection of great opportunities to the table.
First, the opportunity to consult with stakeholders from across Ontario on what a designation system for restaurants could both look like and accomplish–and not to mention, the opportunity to determine how best to combine authenticity protection with education and awareness, and promotion and marketing.
But ultimately, it’s the opportunity to work towards developing a program with the following objectives that really makes this exciting:
- Create and support Ontario’s culinary identity
- Increase the ease of buying and dining on Ontario food and beverages
- Celebrate champions in the foodservice industry sourcing Ontario products
- Bring further awareness to Ontario’s strong agricultural sectors, and
- Compliment and support the Foodland Ontario program
With the setting complete, we have carefully selected and prepared the meat and potatoes of the program to ensure that you get to enjoy with confidence Ontario’s great restaurants and unique tastes of place.
How does this work? Restaurants of all shapes and sizes–think everything from food trucks to fine-dining–who are
PROCURING Ontario food and drink, and
PARTNERING and PARTICIPATING in complementary programming and activities,
can apply to become “Certified Tastes of Ontario.”
All they need to do is show that they are committed to the program manifesto:
- To procure Ontario food and beverage whenever possible;
- To track and trace Ontario food and beverage purchases as close to the point of origin as possible;
- To identify the provenance of Ontario food and beverages on the menu;
- To develop Ontario’s culinary identity by celebrating regional tastes and championing local, seasonal ingredients; and
- To educate the public about Ontario food and beverage and to bring further awareness to its strong agricultural sectors
With the criteria set, we needed a name. What is a program without a name?
How best do we celebrate champions of Ontario food and drink? Well, at the Ontario Culinary Tourism Summit on 13 November, Feast ON was officially introduced.
Since then, the Feast ON team has been working hard to make sure that everything is ready to go live for applications on 1 January 2014.
Some of the things we’ve been up to include:
- Promoting the program at the 2013 Ontario Tourism Association Summit in Toronto, hosted by the Tourism Industry Association of Ontario, 13-14 November
- Partnering with the Greenbelt Fund and industry to host a panel session entitled “Taking Stock:
- Developing Your Recipe for Ontario Food Culture in Foodservice,” at Sustain Ontario’s Bring Food Home conference in Windsor, 17-19 November
- Presenting Feast ON at the Hills of Headwaters Partners in Tourism Summit in Caledon, 25 November
- Introducing everyone at the Eastern Ontario Local Food Conference in Kingston to Feast ON, 3 December
- Presenting Feast ON to the Muskoka & District Chefs Association and the Ontario Restaurant, Hotel & Motel Association (Simcoe County), at Georgian College in Barrie, 9 December
- Posting an opportunity for individuals and organizations across the province to become Feast ON Community Connectors, 21 November
- Continuing to work with great partners, such as Foodland Ontario, Ontariofresh.ca, Ocean Wise, and Wine Country Ontario
So in the spirit of Feast ON–as you celebrate this season–think about how you can include Ontario food and beverages on your holiday menus.
2014 Kitchen Innovations Awards
The National Restaurant Association is now accepting applications for the 2014 Kitchen Innovations Awards. The awards program recognizes and celebrates cutting-edge equipment and technology that specifically improve the back of the house and benefit foodservice operators. Award recipients will have the exclusive benefit of exhibiting in the interactive, centrally located Kitchen Innovations Pavilion on the exhibit floor at the NRA Show 2014, May 17-20, at Chicago’s McCormick Place, Chicago.
Every Saturday Year Round
7:00 AM – 1:00 PM
Located in the Morrow Building – George & Lansdowne Street, Peterborough
The Culinary Wizardry of Oz
Ossington Food Tour
Sundays 3:30 PM to 7:30 PM
Follow our foodie guide down the yellow brick road to the latest and greatest destination for dining and imbibing.
The once sleepy Ossington stretch has been reborn as Toronto’s biggest (and trendiest) restaurant district boasting over 26 restaurants in a little over a quarter mile.
Lined with the latest wait worthy restaurants and some of the city’s hottest chefs, the only way to be guaranteed a seat at the table is if you’re with us.
From grunge bars to beer halls, hit the highs and lows of this trendy stretch. You won’t be clicking your heels to go home until after your belly is full.
Culinary Adventure Company