Pura Quinoa has been working for a number of years with several Quinoa growers and processors in Bolivia and elsewhere, in order to bring to Canadians and global customers a superior product which meets the stringent requirements for food safety and excellence. Pura Quinoa supplies exclusively Royal Quinoa. From seed to shelf – Pura Quinoa looks over the entire process to ensure that you have the highest quality product. Pura Quinoa products are certified as 100% organic & gluten free. Pura Quinoa grains are grown exclusively by farmers in the Andes region of Bolivia, noted for the highest quality varieties.
For more information visit puraquinoa.com.
Powder for Texture is a range of powdered ingredients that are used to create a vast array of unique textures with foods and beverages. These ingredients are the basis for many molecular cuisine and mixology techniques. You may have seen the products on Canada AM, Global TV’s 16 x 9, the Space Channel or Rogers Toronto, during the cooking segments.
Powder for Texture is also available at Nella Cucina, Nella Mississauga and Willow Cakes and Pastries (Niagara-on-the-lake). They’ve collaborated with a number of organizations including Humber College, Guelph Food Technology Centre, Liaison College, George Brown College and Le Cordon Bleu to bring molecular cuisine presentations and workshops to chefs, pastry chefs, foodies and home cooks.
These powders are used in techniques like spherification, gelification, aeration, emulsification, etc. The world’s best, and most creative restaurants use unique ingredients to create signature, mind-blowing dishes.
Marble Pop is a fun, new carbonated drink inspired by the classic Japanese soda ramune. Marble Pop and its very unique glass bottle, incorporates a marble to seal the drink, not the usual twist-off cap.
Look closely at the unique bottle and you’ll notice the marble actually seals the drink. To release this seal, you need to push the marble down into the bottle. In other words, you need to “POP” the marble to be able to enjoy this carbonated drink. Hence the name “Marble Pop”.
Although this Codd-neck bottle is like nothing you’ve ever seen, it is quite safe. Unless the glass bottle itself is broken, it is impossible for the marble to be taken out. It is secured by the blue safety ring at the top. Just follow the directions on the side of the bottle on how to “POP” the marble, and you’ll be enjoying this refreshing drink in no time. Just remember that young children should have their parents open the bottle for them and supervise their drinking. Don’t forget to properly dispose of the plastic pieces after opening, and remember to toss the empty glass bottle in the recycling bin after drinking.
For more information visit marblepop.com
Caveman Foods has developed a variety of naturally fermented soda, also known as water kefir. They decided to go back to the basics and flavour their fizzy ferments with pure and simple flavors which include vanilla, tarragon, rose, black pepper, and saffron. The nutritious beverages are organic, raw, probiotic, and contain no caffeine.
For more information visit eatcavemanfood.com.
Mark Oliver started his Hot Bunzz concept one year ago at the Toronto Underground Market. From those humble beginnings, Mark has expanded the business and now has a permanent location to serve his Hot Bunzz from, inside a new concept restaurant at Yonge and St. Clair called the Urban Bistro. Located at 21 St. Clair Ave. W., Urban Bistro is scheduled to open for business on Monday, May 6, 2013.
Originally inspired by the steamed buns found in Chinese cuisine, Mark fills his food with what he like’s to call “flavour adventures”. Taking flavours from around the world and putting them inside a bun. Each day he’s going to offer fresh street gourmet style buns with options like Canadian bison short rib, Canadian elk, and seafood offerings on Fridays like tiger shrimp and jumbo scallop. They will also serve buns known as #StreetCuizine, based around comfort foods we’ve all grown to love like texas pulled pork, brazilian beef, thai basil beef, and thai curry chicken. There will also be a different daily vegetarian offering.
The buns are baked fresh five times a day. Single combos are available from $8, with that you get, one bun, fresh made potato chips, a salad and a drink. Double combos, with two buns, are also available and start at $10. Mark’s plan is to go after the office lunch crowd from the nearby office towers. Hot Bunzz is scheduled to be open initially from 11-8pm, the plan is to extend those hours once the Urban Bistro receives a liquor license. Mark also plans to expand the menu to offer up breakfast buns, gluten free options and dessert buns.
Hot Bunzz is one of three food offerings that can be found inside the Urban Bistro. Mark’s friend Mandy Lau took over the space that used to be occupied by a Hero Burger / Lettieri café to create his unique concept of of an asian inspired urban food court, simulating the food stalls found on the streets of Hong Kong. Lau is running the other stalls, one is a breakfast spot, and the other a fast-casual chinese stir-fry/noodle option. Mandy wants to prove that not all Chinese food is greasy, with easy to order dishes based around eight key ingredients. Mandy is also offering create your own noodle bowls, as seen in the image above, with options like shirataki noodles, shrimp, and vegetables in a light chicken broth and topped with Lau’s special hot sauce.
Even with the new brick and mortar location, Mark can still be found selling Hot Bunzz at pop up events like TUM and the ROM’s Friday Night Live nights series.
HotBunzz, 21 St. Clair Ave. W., inside the Urban Bistro, Toronto, Ontario, M4V 1K6