In 1993, Ms. Bonny Brown formed Grapefully Yours to bring the secrets of wine- and beer-making to the masses. Today, her dream is housed inside Grape Plus Wine Cellar, which is owned by Betsy Rong. Her staff walks customers through selecting and fermenting their chosen brew—a simple process that can treat palates to dozens of red, white, and fruit mist wines, which fuse juicy flavours such as banana and pineapple. An air conditioner's gentle breeze keeps mixtures cool on their journey from grape to wine before bottle-filling and corking machines ready potables to pour into wineglasses or empty ice-cube trays. Additionally, the staff can emblazon bottles with custom labels or dispense beer kits that let customers create bubbly lagers and ales.
Per The Chocolate Apprentice, Shelley Wallace waitressed at the Four Seasons for 10 years, serving high-profile figures such as Bill Gates. Craving a career change, Shelley asked to visit the chocolate factory that a customer said he was closing. Upon stepping into the factory, looking down at the production floor, inhaling the chocolaty aroma, and watching Violet Beauregardes roll around in their pen, she was sold.
Since then, Shelley's ideas have come to life with the help of her crew of trained chocolatiers, who create award-winning bars, bites, and seasonal treats from all-natural, sustainable ingredients. The team crafts signature truffles with flavours such as bubble gum and orange, and fills frog-shaped truffles with caramel and raspberries.
One million probiotic cultures per gram sounds like a lot. That's the amount of the healthful stuff you'll ingest when eating frozen yogurt made from powdered mix. But when eating fro-yo made from fresh yogurt, as it's made at Qoola Frozen Yogurt Bar, you'll be consuming as many as 700 million probiotic cultures per gram. It's an astonishing increase, one that's complemented by other conscientious methods: Most of Qoola's products are fat-free, gluten-free, and certified kosher.
Qoola's low-calorie concoctions helps patrons feel better about indulging a bit at the toppings bar, where they can opt for lighter scoops of fresh fruit and flax seeds, or go all-out with crumbled candy bars and chocolate sauce. As committed to the health of the planet as it is to the health of its customers, Qoola uses biodegradable, compostable, and recyclable containers and utensils, and keeps its facility bright and sparkling with energy-efficient lighting and natural cleaning supplies. Qoola also proudly gives back to the community by supporting a number of charitable organizations.
Burgers. Steaks. Bacon. Steaks wrapped in bacon. Since 1997, Clancy's Meat Co. has made mouths water with its selection of fresh and frozen meat products. The company debuted in Langley, British Columbia, but quickly expanded across Vancouver and most of Canada, adding ready-to-eat side dishes and desserts to its repertoire. Franchised locations continue to pop up thanks to the company’s ability to self-fertilize and its easy-to-love mission: to make nutritious, satisfying meals simple for busy homemakers. To keep up with the needs of its health-conscious consumers, the company continually builds upon its selection of organic and preservative-free products, too.
Two enormous projection screens and 16 high-definition televisions strategically placed around Golden Spike Pub make each of 250 seats the best in the house. Weekly entertainment, including poker, karaoke, and live music from DJ RockBottom on Fridays and Saturdays, fill the gaps between sports games games. Amid all the live and televised events, Golden Spike's chefs craft classic pub dishes such as yam fries and pan-fried perogies filled with bacon and kielbasa sausage. They also whip up 11 flavours of housemade chicken wings by the pound, including sweet Thai chili, Cajun, and dry Italian, named in honour of the sure-footed gondoliers who never fell into the Grand Canal.
Almost anyone can bake cookies, because cookbooks and ingredients are plentiful. Wine Kitz wants to lend the same ease to the art of winemaking by packing the cookbook and ingredients into one convenient kit. The franchise equips people with quality beer- and winemaking kits that they can brew at home or in-store over a period of four to nine weeks. The low-sulfite kits are made with grape juices from around the world, including vineyards in Italy, California, Australia, Chile, and on the bottom of the Mediterranean Sea. The passion Wine Kitz' staff has for winemaking goes past ingredients to the root of the process; owner Dario Gigliotti aspires to own a vineyard someday and is always happy quick to lend a tip or suggest a food pairing to amateur vintners.