Mon, April 10 - Wed, April 12, 2023

Enercare Centre, Toronto

Pop Up Experience

Celebrate Resilience, Revival & Innovation

Come experience Canada's food and beverage innovations, featuring tastemakers from across the country and globe at RC Show's Pop UP Experience. Learn how these industry leaders diversified and created sustainable solutions for their businesses through the pandemic and beyond. Taste, learn and connect through intimate hands-on workshops, savour curated sips and bites, and check out the latest state-of-the-art equipment and technology

Check out below what not to miss in this must-attend feature

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Pop Up Experience is exclusively powered by Square

Square provides software, payments, and hardware solutions for businesses of all types and sizes including restaurants, bars, food trucks, breweries, bottle shops and convenience stores. Square will be fully integrated in multiple touch points within the Pop UP Experience, displaying an array of options to improve and optimize business operations.

Features & Highlights

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Design & Decor

Discover beautiful design from furniture to tableware from partners Contract Supply, Tableware Solutions and Caesarstone. Experience innovative signage strategies and concepts possible with Kwik Signs and enjoy an elevated bar experience with customizations by Angelik.

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Technology & Equipment

Transact with the newest software advancements from our technology partner Square. Experience energy-efficient equipment with curated pieces from Garland Canada, True Refrigeration and warewashing partner Meiko Clean Solutions. Drop by to check out the air purification system by Fellowes and patio heating solutions from Mensa.

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Report on Online Ordering

What does the future of online ordering look like? Get access to the latest trends and data from DoorDash and Restaurants Canada with an advance copy of their newest research report.

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Food Innovations

Stop by the Innovation and Chefdrop Kitchens to meet and learn from the chefs behind the latest food concepts, including Mildred’s Temple Kitchen, Ascari Hospitality Group, CoMMo, Colibrí, Nước Mắm and Amano Trattoria. Enjoy tastings and shop to enjoy at home their best-selling meal kits.

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Libation Inspirations

Visit the Pop UP Learning Bar for drinks and inspiration from Canada’s top bartenders who will be showcasing their unique approaches to curating menus and flavour combinations alongside global tastemakers through daily workshops and innovative beverages seminars designed to help your business revive and thrive.

All Day Café Experience

Recharge and refresh from the buzzing show floor at the All-Day Cafe. Enjoy a freshly-crafted coffee from the Sanremo ZOE coffee machine, brewing ethically sourced Fairtrade Canterbury Coffee, sip on flavourful teas by TeaSquared and nosh on fresh scones by Mildred's Temple Kitchen.

Tea knowledge sessions will be held daily in the Cafe at 2:00pm.

Pop Up Bar & Kitchen Schedule

Monday, May 9

 
10:00 am
10:30 am
11:00 am
11:30 am
12:00 pm
12:30 pm
1:00 pm
1:30 pm
2:00 pm
2:30 pm
3:00 pm
3:30 pm
4:00 pm
4:30 pm
5:00 pm
5:30 pm
Bar
Bar
POP UP BAR: LAO WAI
11:00 am - 1:45 pm

A speakeasy in a hidden space tucked behind a false freezer at BLND TGER dumpling shop in Vancouver. The speakeasy aims to celebrate the intrigue ad the glamour of a vintage hidden lounge while providing guests with a contemporary modern day experience. Each of the cocktails are inspired by a historical figure and feature ingredients almost entirely sourced from neighbouring Chinatown businesses.They will be bringing to Toronto some of their secret ingredients on a day filled with unique Asian spirits.

Alex Black
Taku Ishahara

Workshop: Beer & Sake Cocktails
2:15 pm - 3:00 pm

Presented by Wine & Spirits Education Trust (WSET)
Join us to discover ways to elevate your cocktail programming with demonstrations on how to integrate sake and beer on your cocktail menu. By adding these under-utilised ingredients you're not only providing your guests with a more diverse portfolio to choose from, but also providing low ABV options and in turn, adding some healthy profit margins to benefit your bottom line.

Workshop: Shelf-Stabilization & Product Scaling
3:15 pm - 4:00 pm

Bars pride themselves on fresh ingredients, but some of the most cost-effective programs use products with an extended shelf-life. Many believe open liquor can be kept indefinitely: unfortunately that’s not the case. In this session, we will talk about how to create shelf stable products that can be scaled for volume, with a specific focus on bar and cocktail kits that can provide a positive impact on your bottom line.

Speaker
Nick Kennedy, Owner, Civil Liberties

The Noble Art of Japanese Sake and Its Finer Points
4:15 pm - 5:00 pm

Presented by the Consulate-General of Japan in Toronto and the Japan External Trade Organization
Premium Japanese Sake will be paired with local cuisine in this easy to follow Sake demonstration led by renowned Canadian Sake Sommelier, Sake Educator & Judge, Michael Tremblay. Attendees can learn how to compare and contrast the subtle flavours of sake with other alcoholic beverages.

Michael Tremblay is also a recognized world class Sake Expert, awarded the prestigious Sake Samurai designation by the Japan Sake & Shochu Association and is the co-author of the new book that is scheduled to come out on May 10.

Kei Hashimoto, an experienced sake sommelier, will present fruit sake - a highly accessible form of this drink suitable for veterans and sake novices alike. Learn about the different varieties of fruit used and how you can pair it with your next meal.

Speakers
Michael Tremblay, Sake Sommelier
Kei Hashimoto, Sake Sommelier

Kitchen
Kitchen
Materclass with Chef Donna Dooher, Mildred's Temple Kitchen - Revolutionizing "Brunch in a Box"
11:00 am - 12:00 pm

When one thinks of brunch Chef Donna Dooher and Mildred's Temple Kitchen immediately come to mind. Donna and her partner, Kevin Gallgher, not only introduced brunch to North America in 1989, they built a rich brunch culture that has become a mainstay of the hospitality scene. Join Chef Dooher, owner of acclaimed Mildred’s Temple Kitchen, as she gives a master class on her famous Mrs. B’s Wild Blueberry Buttermilk Pancakes. She will discuss how the pandemic forced innovation and pushed stacks of pancakes off restaurant plates into thousands of households across the country.

Speaker
Donna Dooher, Chef & Owner, Mildred’s Temple Kitchen

Meat the Future: Future Farms Meatless Meatballs
12:30 pm - 1:30 pm

Presented by Future Farms
No Nonna needed! Join Future Farms to sample their incredible plant-based meatballs and learn how pasta night will never be the same.

Chefdrop presents Authentic Mexican Tacos with Chef Elia Herrera
2:00 pm - 3:00 pm

Chefdrop presents a series of chef demos from top chefs who are redefining at-home dining through elevated restaurant meal kit experiences, delivered directly to your doorstep in one box. Chef Elia Herrera delivers fresh ingredients and authentic Mexican flavours with her famous tacos from Colibrí! Elevate your at-home taco night with these easy and interactive meal kits and recreate Chef Herrera's signature Beef Alambre Tacos, featuring top sirloin beef marinated in a smokey pepper mix with mozzarella cheese, house made morita sauce & guacamole on handmade nixtamal corn tortillas.

Speaker
Elia Herrera, Chef & Owner, Colibrí

Bellavita Expo presents Mediterranean Pairings
3:30 pm - 4:15 pm

Presented by Bellavita
Enjoy Spanish Wine and food pairings, including Tuscan pecorino cheese, Tuscany ham, Calabrian sausage and Truffles from Umbria.

Tuesday, May 10

 
10:00 am
10:30 am
11:00 am
11:30 am
12:00 pm
12:30 pm
1:00 pm
1:30 pm
2:00 pm
2:30 pm
3:00 pm
3:30 pm
4:00 pm
4:30 pm
5:00 pm
5:30 pm
Bar
Bar
POP-UP BAR: MARKED/CORSAIR
11:00 am - 1:45 pm

Corsair is a cocktail lounge at the back of Marked, a South American themed restaurant in Toronto with a dark, brooding and sophisticated interior with a modern twist, taking guests on a journey through South American drinks and cuisine. The cocktails focus on unique spirits, interesting serves specializing in made-to-order infusions. They are bringing their take on modernism cocktails to the RC Show Pop Up Bar.

Qu In This - Intro to Baijiu
2:15 pm - 3:00 pm

Presented by WSET & Sinocan Supply Inc
Baijiu is the top-selling spirit in the world but has yet to truly make it’s mark in North America. Learn about the history of this iconic Chinese spirit, the importance of “qu” (pronounced “chew”), solid-state fermentation practices and how best to integrate Baijiu into your spirits program.

Pisco - The Spirit of Peru: Singularity & Versatility
3:15 pm - 4:00 pm

Presented by the Embassy of Peru to Canada
A short documented tale of the origin of Pisco; what is Pisco, the elaboration process and its versatility in the world of mixology”. Explore the national drink of Peru - the Peruvian Pisco distilled with various delicious grape varietals. This spirit is rich in history and culture - you do not want to miss this masterclass held by Peru's most renowned expert in Pisco.

Speaker
Johnny Schuler, Master Distiller, Expert in Pisco

The Joy of Japanese Teas
4:15 pm - 5:00 pm

Presented by the Consulate-General of Japan in Toronto and the Japan External Trade Organization
Discover the joy and many tastes of Japanese teas. With a few simple tips, learn how to prepare the perfect cup or incorporate them in delicious recipes.

Speaker
Rona Tison, Executive Vice President, Itoen

Kitchen
Kitchen
CoMMO ft. Co-founder Michael Sullivan Showcasing #FancyFromFrozen Chef-prepared Entrées
11:00 am - 12:00 pm

‘Fancy From Frozen’ is CoMMO’s motto. It was clear that most alternatives to cooking from scratch don’t deliver on quality, choice or the convenience we all crave. So we created CoMMO. Chef-prepared, reheatable entrées that make it easy for anyone to enjoy a restaurant-quality meal at home without the prep or clean up. Just reheat and enjoy. Founder Michael Sullivan shares his story and CoMMO’s greatest hits: Marcelo, Barbacoa Pork, Pub Chicken Curry and classic Veggie Chili.

Speaker
Michael Sullivan, Founder, CoMMO

Meat the Future: Future Farms Meatless Meatballs

Presented by Future Farms
No Nonna needed! Join Future Farms to sample their incredible plant-based meatballs and learn how pasta night will never be the same.

CoMMO ft. Co-founder Michael Sullivan Showcasing #FancyFromFrozen Chef-prepared Entrées
1:00 pm - 2:00 pm

‘Fancy From Frozen’ is CoMMO’s motto. It was clear that most alternatives to cooking from scratch don’t deliver on quality, choice or the convenience we all crave. So we created CoMMO. Chef-prepared, reheatable entrées that make it easy for anyone to enjoy a restaurant-quality meal at home without the prep or clean up. Just reheat and enjoy. Founder Michael Sullivan shares his story and CoMMO’s greatest hits: Marcelo, Barbacoa Pork, Pub Chicken Curry and classic Veggie Chili.

Speaker
Michael Sullivan, Founder, CoMMO

Chefdrop presents Sunday Gravy with Chef Michael Angeloni
2:00 pm - 3:00 pm

Focusing on seasonality and using locally sourced ingredients, Chef Michael Angeloni brings you an elevated take on a family favourite. Inspired by Nonna’s recipes, this traditional Sunday meal features a creamy polenta and a hearty Pork and Beef Ragu with hot Italian sausage and Romano beans known as “Gravy”, a term used for red sauce served at Sunday gatherings. Perfect for family dinners and easily scalable, you can recreate this Amano Trattoria classic at home.

Speaker
Michael Angeloni, Chef & Owner, Amano Trattoria

CoMMO ft. Co-founder Michael Sullivan Showcasing #FancyFromFrozen Chef-prepared Entrées
3:00 pm - 4:00 pm

‘Fancy From Frozen’ is CoMMO’s motto. It was clear that most alternatives to cooking from scratch don’t deliver on quality, choice or the convenience we all crave. So we created CoMMO. Chef-prepared, reheatable entrées that make it easy for anyone to enjoy a restaurant-quality meal at home without the prep or clean up. Just reheat and enjoy. Founder Michael Sullivan shares his story and CoMMO’s greatest hits: Marcelo, Barbacoa Pork, Pub Chicken Curry and classic Veggie Chili.

Speaker
Michael Sullivan, Founder, CoMMO

Wednesday, May 11

 
10:00 am
10:30 am
11:00 am
11:30 am
12:00 pm
12:30 pm
1:00 pm
1:30 pm
2:00 pm
2:30 pm
3:00 pm
3:30 pm
4:00 pm
4:30 pm
5:00 pm
5:30 pm
Bar
Bar
POP-UP BAR: DEAR FRIEND
11:00 am - 1:45 pm

Dear Friend is Downtown Dartmouth’s cozy European style cocktail & wine bar. Cocktails focuses on local ingredients with twists on classics paired by impeccable service by an all-star local team. On our last day of bar pop up, they will be bringing their east coast hospitality along with cocktails with globally inspired flavours for one day only.

Anisa Francoeur
Michael Firth
Marika Bouchard

Workshop: How to Succeed with a Cocktail To-Go Program
2:15 pm - 3:00 pm

Learn the ins-and-outs of how to create cocktail kits that not only taste great, but are built to sell. From brand collaborations to the creation of unique concepts with retail items, to packaging and temperature concerns, this session will give you a primer on why creating an at-home beverage experience can be a lucrative revenue stream, as well as an invaluable marketing opportunity for your venue.

Speakers
Alfred Siu, Project Gigglewater
Evelyn Chick, Love of Cocktails
Mark Blaggo, Pinkerton's Snack Bar

Clearing Up the Hazy IPA
3:15 pm - 4:00 pm

Presented by Labatt Breweries of Canada
Call it the Hazy IPA, NEIPA, or the Milkshake IPA – this is one of the fastest-growing and most relevant craft beer styles in the country. Join a guided tasting of examples of the style with a brewer and Certified Cicerone, along with a breakdown of its key sensory characteristics, and a discussion of where the beer style fits into your menu.

Speakers
Michelle Tham, Certified Cicerone, Labatt Breweries of Canada
Kim Lucas, Brewing & Education Manager, Mill Street Brewery

Kitchen
Kitchen
Ascari presents Mercantino e Vini featuring Chef & Owner John Sinopoli: Not Your Average Mushroom Risotto
11:00 am - 12:00 pm

The Ascari Hospitality Group turned adversity into a new culinary opportunity. The NYAMR, or Not Your Average Mushroom Risotto kit was the team's brainchild to bring a gourmet restaurant experience into homes across North America, in a stable, gluten-free, vegan and scalable way. Soon after, Ascari found itself providing live online tutorials to hundreds across the continent, each with their own kit to cook along. Join Chef and Owner John Sinopoli as he tells the story of innovation and adversity over some Italian wine and fresh made risotto.

Speaker
John Sinopoli, Chef & Owner, Ascari Hospitality Group

Meat the Future: Future Farms Meatless Meatballs

Presented by Future Farms
No Nonna needed! Join Future Farms to sample their incredible plant-based meatballs and learn how pasta night will never be the same.

Ascari presents Mercantino e Vini featuring Chef & Owner John Sinopoli: Not Your Average Mushroom Risotto
1:00 pm - 2:00 pm

The Ascari Hospitality Group turned adversity into a new culinary opportunity. The NYAMR, or Not Your Average Mushroom Risotto kit was the team's brainchild to bring a gourmet restaurant experience into homes across North America, in a stable, gluten-free, vegan and scalable way. Soon after, Ascari found itself providing live online tutorials to hundreds across the continent, each with their own kit to cook along. Join Chef and Owner John Sinopoli as he tells the story of innovation and adversity over some Italian wine and fresh made risotto.

Speaker
John Sinopoli, Chef & Owner, Ascari Hospitality Group

Chefdrop presents Vietnamese comfort classics with Chef Phil Nguyen
2:00 pm - 3:00 pm

Chef Phil Nguyen brings a Vietnamese comfort classic with a twist. Drawing inspiration from family recipes, Chef Nguyen presents his Kimchi Pork Belly Fried Rice meal kit with everything needed to recreate this fan-favourite from his pop-up Nước Mắm Toronto. Featuring savoury pork belly fried rice with signature housemade kimchi and XO Sauce Bok Choy, this meal kit is perfect for quick and easy meals for the family.

Speaker
Phil Nguyen, Chef, Nước Mắm

Ascari presents Mercantino e Vini featuring Chef & Owner John Sinopoli: Not Your Average Mushroom Risotto
3:00 pm - 4:00 pm

The Ascari Hospitality Group turned adversity into a new culinary opportunity. The NYAMR, or Not Your Average Mushroom Risotto kit was the team's brainchild to bring a gourmet restaurant experience into homes across North America, in a stable, gluten-free, vegan and scalable way. Soon after, Ascari found itself providing live online tutorials to hundreds across the continent, each with their own kit to cook along. Join Chef and Owner John Sinopoli as he tells the story of innovation and adversity over some Italian wine and fresh made risotto.

Speaker
John Sinopoli, Chef & Owner, Ascari Hospitality Group

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Enter to Win Prizes at the Pop Up Experience

Enter for your chance to win various prizes through Ongalee, a revolutionary interactive restaurant assistant cleverly disguised as table top signage. Prizes you could win at the Pop UP Experience include, a VIREOO Pro Safe Touch Heater by Mensa Heating, take home cocktail kits and Mildred’s Temple Kitchen brunch kits.

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