As we near towards the end of May, we want to ensure you save your spot and be part of the 69^th Annual Skal Toronto golf tournament taking place on Wednesday, August 20 at the Royal Woodbine Golf Course. The EBB rate ends May 30 for individual golf, twosomes, foursomes and hole sponsorships which you can book and pay online. The Eventbrite link is on the attached r.  

We are delighted to announce we have once again committed to support the Daily Bread Food Bank in Toronto by donating a portion of all funds raised from our tournament. Skal Toronto has been a partner with this organization for many years, and we kindly ask for your support by participating in our event.

Please also consider to be one of our specialty sponsors – those available are listed below:

start="1" /> <li>Golf Ball/Sleeve Sponsor - $2500 – includes logo balls and sleeves – package of 3 balls per golfer + branding and signage on the Skal Toronto website and day of event</li> <li>Beverage Cart Sponsor - $2000 – includes branding on the beverage cart(s) and one drink ticket per golfer with your logo – branding and signage on the Skal Toronto website and day of event</li> <li>Putting Contest Sponsor - $1000 – includes signage at putting green, table and two chairs, prize for winner – branding and signage on the Skal Toronto website and day of event</li> <li>Water Bottle Sponsor - $1000 – sponsor provides reusable water bottles per golfer – branding and signage on the Skal Toronto website and day of event</li> <li>M/L Longest Drive - $500 – hole signage at both holes, two prizes provided by sponsor – branding and signage on the Skal Toronto website and day of event</li> <li>M/L Closest to the Pin - $500 - hole signage at both holes, two prizes provided by sponsor – branding and signage on the Skal Toronto website and day of event</li> </ol> <p><strong>We are also sourcing donations towards our raffle draws and silent auction if you are able to consider being featured in this way with logo placement on our website, signage, display banners, AV and in our event booklet. We welcome air and land packages, gift baskets, gift cards, event tickets, attraction tickets, dinners, vouchers, hotel stays, car rentals, trip prizes, cruises, merchandise, and anything you feel appropriate to be used in this way with your company highlighted.</strong></p> <p>Anything that interests you for specialty sponsorships and donations, please reach out to me directly. For all golf, twosomes, foursomes, hole sponsorships and lunch only tickets, you can book and pay online on Eventbrite.</p> <p><strong>Please remember our EBB pricing ends May 30 so please register and pay before this date to be part of this great event!!!</strong></p>""

 

Milan, 21 May 2025 – From intelligent systems to next-generation cooking methods, from automation to increasingly high-quality semi-finished products: the future of professional kitchens and artisan baking is all about innovation.

According to the 2024 Catering Report by FIPE-Confcommercio, around 50% of Italian companies in the sector have invested in upgrading equipment and enhancing digital tools. These investments total nearly €4 billion, with a strong focus not only on innovation, but also on sustainability. This drive for innovation is making the industry even more attractive, as confirmed by the numbers: the report also states that the out-of-home consumption market in Italy now exceeds €96 billion.

This trend is far from being limited to Italy. A recent study by Grand View Research estimates that the global food service equipment market will grow from just over $39 billion in 2024 to more than $60 billion by 2030, with a compound annual growth rate (CAGR) of 5.6%.

Key drivers of this growth include the boom in independent and specialised foodservice operators, growing demand for more efficient and sustainable machines, and an increasing emphasis on artisanal quality and fresh products—trends which require ever smarter equipment for large-scale commercial applications.

Host 2025: the undisputed benchmark for food equipment

Where can professionals spot the most relevant emerging trends and market opportunities and turn them into real business growth? Fiera Milano presents Host 2025, the leading trade show for the global HoReCa industry, designed to foster connections between supply and demand, encourage dialogue among peers and experts, and offer insights into the consumer habits of tomorrow. The 44th edition will take place from 17 to 21 October 2025.

Food service equipment has always been one of the exhibition’s key strengths: this year the sector will occupy no fewer than six halls at Porta Est (1–3, 2–4 and 5–7), while Hall 6 will be shared with MIPPP – Milano Pane Pasta Pizza, which will also extend into the adjacent Hall 10. This year, greater synergies will be created through an exhibition layout that encourages seamless connections between supply chains.

The renewed MIPPP puts Italy back on the international bakery map

Artisan baking will be one of the main themes of the 2025 edition. The long-standing MIPPP – Milano Pane Pasta Pizza show returns in a renewed format, thanks in part to a collaboration with the SIPAN Consortium. SIPAN will further enrich the line-up of top international players by bringing in its network of leading Italian bakery companies.

The refreshed MIPPP will attract new segments of trade visitors and position Italy once again at the heart of the international baking scene with a truly European-level event, enhanced by Bakery Square—an arena entirely dedicated to the passion for the art of baking, featuring training sessions, knowledge-sharing events, talks and hands-on workshops.

A packed programme: from show-cooking to championships and expert talks

Foodservice and artisan baking will also feature prominently in Host 2025’s extensive event schedule, beginning with some thrilling competitions. The Panettone World Championship, the only live competition for large leavened products, will see 12 national teams from across the globe go head to head. Meanwhile, the European Pizza Championship will showcase the talent of pizza makers and professionals from across the continent.

A highlight for sourdough masters will be the Fermenti di Sapienza: Il Lievito Madre conference, held on Sunday 19 October. Continuing its mission to share know-how, the Bread and Well-being area will feature a full schedule of workshops and expert discussions, alongside thematic show-cooking sessions, with a special focus on fresh pasta.

Also of particular interest to foodservice professionals will be the green-themed events Smart Food – Smart Chefs – Smart Future, and the training sessions of the FIC Academy.

Innovation stays one step ahead with Smart Label

Returning to Host 2025 for its seventh edition, the Smart Label – Host Innovation Award celebrates sustainable innovation. The initiative is promoted by Fiera Milano and Host Milano in partnership with POLI.design and under the patronage of ADI – Associazione per il Disegno Industriale.

Smart Label includes three award categories: Smart Label, for products with distinctive innovative content; Innovation Smart Label, for innovation that goes beyond established trends; Green Smart Label, for outstanding eco-sustainable features. The award has enjoyed increasing success with each edition: to date, more than 950 applications from around the world have been submitted across six editions, and over 280 products have been recognised for their innovation.

Applications, reserved for companies registered to exhibit at Host 2025, are open until 30 May 2025.

The 44th edition of Host Milano will take place at Fiera Milano from 17 to 21 October 2025.

Stay up to date at: host.fieramilano.it, @HostMilano

 

TORONTO, May 20, 2025 /CNW/ - Centennial College and LCBO recently celebrated the opening of a newly renovated beverage tasting lab at the college's School of Hospitality, Tourism and Culinary Arts, made possible by a $50,000 donation from LCBO Spirit of Sustainability.

The investment has revamped the more than 1,000-square-foot facility into a premier experiential learning space. This new space replicates current trends in the restaurant industry and gives students opportunities to sharpen their skills in a realistic work environment, with defining features such as its horseshoe-shaped bar. The Beverage Tasting Lab in partnership with LCBO Spirit of Sustainability will host student and corporate learners, as well as community and industry events.

"We are incredibly grateful to LCBO Spirit of Sustainability, whose generous investment in revitalizing our lab facility has enabled us to fully capitalize on our ability to teach students, industry professionals and amateur enthusiasts in the beverage tasting field," said Dr. Craig Stephenson, President and CEO, Centennial College. "This project exemplifies the power of collaboration between education and industry, ultimately strengthening our already high bar for innovation and experiential learning in beverage management and hospitality education."

The partnership between the college and LCBO Spirit of Sustainability is a natural pairing, with these latest lab upgrades providing an opportunity to strengthen existing ties. The School of Hospitality, Tourism and Culinary Arts offers a Fundamentals of Alcoholic Beverages course on wine, beer and spirits that covers LCBO product knowledge.

"Through LCBO's Spirit of Sustainability platform, we are pleased to support and celebrate the opening of a newly renovated beverage tasting lab at Centennial College," said George Soleas, President & CEO, LCBO. "The collaboration reflects LCBO's commitment to creating opportunities and investing in the future of our incredible beverage alcohol industry."

Officials from the college and LCBO formally welcomed students, faculty, alumni and industry partners into the new space with a ribbon-cutting ceremony on May 12.

The beverage tasting lab is just one more way that the School of Hospitality, Tourism and Culinary Arts is leading on innovation and sustainability in hospitality education. The investment comes at a critical time for the food and beverage industry, which faces labour shortages that graduates of the school's programs have the skills to help fill.

 

LOUISVILLE, Ky., May 20, 2025 /PRNewswire/ -- Louisville based distiller Michter's will be releasing its highly acclaimed 10 Year Kentucky Straight Rye this June.

"Rye whiskey has deep roots in American whiskey history," commented Michter's President Joseph J. Magliocco. "It fell out of favor for most of the 20th century when much of it was used as a blender in other whiskeys. The work of the bartenders in the on-premise community to show how great a good American rye is in cocktails was instrumental in bringing this exceptional whiskey category back."

Michter's releases whiskey according to the flavor profile of specific barrels rather than automatically upon their reaching a certain age. As a result of this protocol, Michter's whiskeys have often been matured longer than the age statement on the label. The barrels that comprise this release were deemed ready by Michter's Master Distiller Dan McKee and Michter's Master of Maturation Andrea Wilson.

Wilson observed that Michter's ryes are Kentucky style as opposed to many ryes from other U.S. states, "One of Michter's defining characteristics for our rye whiskey is the balance of the beautiful baking spice with fresh citrus and floral underpinned by notes of vanilla, caramel, chocolate and sweet oak. This Kentucky style rye differs from the styles from Indiana and other parts of the U.S., and it reveals a refined elegance and harmony of flavors."

A 92.8 proof (46.4% alcohol by volume) spirit, Michter's 10 Year Rye is a single barrel whiskey, and it has a suggested retail price of $210 in the U.S. McKee stated, "As someone who enjoys rye, I was excited to taste the barrels for this year's release. The flavor profile is exceptional."

In October 2024, Michter's became the first whiskey to be named in two consecutive years The World's Most Admired Whiskey by a vote of an international academy of voters announced by UK based Drinks International. Michter's has a rich and long legacy of offering traditional American whiskeys of uncompromising quality. With each of its limited production offerings aged to its peak maturity, Michter's highly acclaimed portfolio includes bourbon, rye, sour mash whiskey, and American whiskey.

For more information about Michter's, please visit