Blog

TORONTO (May 18, 2017) – In less than two weeks, the 6th annual Gluten Free Garage, Toronto’s original (and only!) pop-up GF market, will be returning to Artscape Wychwood Barns on Sunday May 28, 2017.
19 May, 2017
May is #NationalBBQMonth and Toronto’s own Smoque N’ Bones is turning up the heat with their delicious southern BBQ, a gift card giveaway and their inaugural music event, the KOHL Concert Series!
02 May, 2017
As we head into the months of kebabs, burgers and ribs cooked on a flaming hot 'cue, we felt it'd be fun to come upon not only the history of BBQ but also its cuisine correlation to Canadian history, in connection with Canada's upcoming birthday.
02 May, 2017
Are you the kind of restaurateur who loves to play with new, exciting flavours? Don’t mind tossing some different tastes around on the grill?
21 April, 2017
In this multi-part series, Eat America will be exploring North American cities emerging as dining destinations for lovers of halal cuisine.
20 April, 2017
In this multi-part series, Eat America, we will be exploring American cities emerging as dining destinations.
09 March, 2017
We had a blast working alongside the Baro team to help launch their 3rd floor event space, The Loft, for event and meeting planners from all over the city.
06 February, 2017
TORONTO (January 12, 2017) – A combination of organic chickpeas and lentils, Chickapea Pasta is a rising gluten free option produced by Earth to Kids Inc., founded by CEO Shelby Taylor.
16 January, 2017
A new year not only brings changes and resolutions but also new food trends worth getting excited for. From spices to BBQ and beyond, here are some first-hand inside scoops on what will be sizzling in food for 2017.
10 January, 2017
2016 was an incredible year for us at Branding and Buzzing. From gaining North American clients, to executing several large programs and campaigns, to expanding our team, we have a lot to be thankful for.
06 December, 2016
Using social media to boost your restaurant’s online presence and overall brand may seem like a no-brainer today, but taking it a step further and using it to develop and refine menu options is a strategy that is now difficult to ignore.
21 November, 2016