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Pizza and pasta are classics that are almost always a hit on a menu. Each allows for custom options, from added toppings and ingredients, to quality bases to elevate their flavour. Wholesale Club is pleased to offer you guidance on the new and most popular trends in both dishes with Kraft Heinz, highlighting how using umami-rich tomatoes in these meals can elevate your menu to the next level.

From savoury pizza bases to tangy pasta sauce, Kraft Heinz offers high-quality tomato products for you to use and customize in your kitchen!

Trending Pizza Toppings

Pizza is a universal favourite, and it’s no surprise that people are constantly trying to come up with new ways to enjoy it. A classic base, over 50% of the top sauces paired with pizzas feature tomatoes!

We’ve seen some really unique ideas in the world of pizza lately including artisan pizzas with new flavours, sold by the slice. These often have drizzles of balsamic reduction or chilli oil served on top of distinctive ingredients, or hot honey drizzled on top of classic pepperoni and tomato sauce to add some spice.

Another growing trend is innovative new versions of the classics, like cup pepperoni, which are smaller versions of regular pepperoni that curl into small cups when cooked. Customers are also keen to build their own personal pizzas or try things they’ve never had before—like a donair pizza inspired by the Canadian classic!

Premier Pasta Options

We’re headed into the cold months of winter, and you know what that means: comfort food!

Pasta dishes are beloved by many, but the trend this season is all about plant-forward meals. That means we’re seeing more plates of pasta topped with seasonal vegetables like fennel and squash. Including these vegetables will not only offer gorgeous colour to your plate but allow you to showcase local ingredients and innovative culinary techniques.

We’re also seeing a rising trend of hearty, comforting bakes, which are a perfect cozy meal for the winter. If you’re looking for a new way to spice up your pasta game, try making one of these tasty bakes with different shapes of pasta and delicious cheeses like asiago, feta, gorgonzola, or goat cheese.

Heartwarming classics are also popular and still drive sales, so don’t say goodbye to dishes like spaghetti marinara served with hearty meatballs. People can’t say no to a family favourite!

Boost Flavours with Tomato Paste and Juice

Tomatoes are filled with umami flavour, the rich, meaty taste that adds complexity and savoury goodness to dishes. By adding tomato paste or tomato juice to dishes, you can elevate their flavour. Try replacing water in your vegetable soups with tomato juice or add Heinz tomato paste to your dishes to enhance their meaty flavours.

Find Kraft Heinz ingredients to use in your menu at the Wholesale Club. Shop in-store or online with us today! To learn more about how to include hearty tomatoes to your menu, check out Kraft Heinz’s blog about trending tomato ideas!

Turkey Cranberry Avocado Wrap

After Thanksgiving it can always be a challenge finding new and exciting ways to reuse leftovers. This recipe, developed by Chef Vasanth Theva, is one of our favourite ways to use turkey and cranberry sauce in an exciting way. Try it yourself and see why we love it!

Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online!



  1. Marinade turkey with sunspun™ canola oil, salt, black pepper, and sunspun™ allspice, then stuff the cavity with chopped carrots and celery.
  2. Bake for three hours at 350°
  3. Let it cool.
  4. Warm wrap.
  5. Lay on the wrap in the following order: bed of lettuce, tomato, and turkey. Glaze with cranberry sauce, then add sliced avocado and sprinkle with mozzarella cheese.
  6. Wrap and grill for 30 seconds.

Serve with a choice of sunspun™ french fries and salad.

Find The South Lake Grill

Website: https://www.thesouthlakegrill.com/

Facebook: https://www.facebook.com/thesouthlakegrill/

Address: 955 Westney Rd S, Ajax, ON

Spice Up Your Meals with Tabasco Sriracha Sauce!

Looking for new ways to spice up meals in your restaurant? McIlhenny Co Tabasco makes a delicious Sriracha sauce, available at Wholesale Club. Designed with a portion control pump, this preservative-free sauce is aged in oak barrels to provide a delicious, smooth, and garlicky flavour to your spicy dishes. Read this guide for unique and exciting ways to use sriracha hot sauce in your menu!

Shop for all your delicious Tabasco products with Wholesale Club! Shop in-store or online today to get all the top deals on your favourite items.

How to Include Indigenous Food and Culture in Your Restaurant

Indigenous food is deeply embedded in Canada’s culture and yet, many people know little about what it is or how to recognize indigenous foods. Indigenous foods and food culture are often left out of the conversation in Canada. This food is just as important as Quebec’s classic poutine to Canadian cuisine but is rarely discussed.

Indigenous food has a close tie to seasons and local eating. For Indigenous people, their food is a gift from Creator and will grow best where they are based. Food systems that are based on where they live and what is around them are most sustainable and will help an area’s locale and people live well.

Indigenous cuisine, naturally, is meant to be a sustainable practice. Originally, people hunted their own meat, gathered and foraged fruits, vegetables, and other plants, and built their diet around what was around them.

These days, Indigenous cuisine has been often forgotten as Canada’s mosaic of cultures grows. However, we should highlight and celebrate the over 1.67 million Indigenous people in Canada and recognize their food and way of living as the first Canadian culture.

Let’s highlight Indigenous food and culture, and look for ways that we can introduce its practices and cuisine into our everyday life. By becoming more aware, we can become more appreciative of the first Canadian culture.

What is Indigenous Food and Cuisine?

Indigenous food has been around before most of history and is the very basis of what Canada’s culture is based on.

Inspired by our land, forests, rivers, and oceans, Indigenous culture is based on living in balance with your surroundings and respecting all forms of life. In cooking, that means focusing on no-waste, head-to-tail cooking.

Traditionally, the diet of Indigenous people included wild game like fish, birds, moose, caribou, elk, seal, whale buffalo, and rabbits. People would also grow corn, squash, fiddleheads, wild rice, nuts, and wild berries, while also foraging for other plants in their areas. Together, these compose most of the ingredients used in Indigenous cuisine.

One of the major staples of Indigenous food is the Three Sisters: the name given to corn, beans, and squash. These three plants would be grown together, as they complement each other and helped each other flourish. Corn stalks offer beans a place to climb and grow, beans provide nitrogen to help corn roots, and squash leaves provide shade and mulch to help hold moisture in the ground and deter weeds from growing.

Over the many years of the erasure of Indigenous culture, much of it was lost. These days, many are working to recollect information that has been lost over the years, with chefs like America’s Sean Sherman creating a cookbook and collective called the Sioux Chef, working to reclaim Indigenous culture and revitalize Indigenous cuisine in the modern menu.

Indigenous Restaurants in Canada

If you’re looking to support the Indigenous community, there’s no better way than by visiting one of the many Indigenous restaurants and cultural centres across the country. These locales offer highlights of Indigenous cuisine, letting you try a glimpse of their culture. They’re also helping to support Indigenous communities by providing jobs and income, as well as promoting their history and culture—and they’re doing it all while serving delicious food!

Here are some of our favourites:

Tea N Bannock in Toronto, ON for the last 10 years has been serving food created by Indigenous and traditional chefs. Their cuisine shows true Indigenous flavours and highlights bison steak, three sisters soup, and salmon and bison burgers. Their menu makes Indigenous food that can be enjoyed by all, in both familiar and new ways!

Feast Café & Bistro in Winnipeg, MB, where the head chef Christa, a member of Peguis First Nation has created a restaurant focused on community and sharing modern dishes rooted in traditional First Nation cuisine. Feast serves dishes like bison ribs, lemon pepper pickerel, and Bannock pizzas to the public, and celebrates serving food grown locally.

Aboriginal Fusion in Winnipeg, MB, is a food truck serving delicious, fast-food-inspired Indigenous treats. Chef Tara Hall serves dishes like a Saskatoon berry cheesecake, Bannock bison burger, and Bannock taco combining classic fast-food favourites with her Pinaymootang First Nation culture.

Kekuli Café, a franchise across British Columbia, features delicious Bannock across its menu. Served with toppings like venison and saskatoon BBQ sauce for dinner and wild salmon and eggs for breakfast, this restaurant creates handmade Bannock and buns in-house. The owners, Sharon Bond-Hogg and Darren Hogg have worked together to create a traditional Aboriginal ambience, to ensure that Aboriginal culture is shared and treasured.

How to be Inspired by Indigenous Canadian Culture

To share your appreciation for Indigenous Canadian culture, we encourage you to consider using some of the ingredients often used in Indigenous cooking or consider using a new recipe to feature this cuisine at your restaurant.

Try using ingredients like wild salmon, or local bison as a protein for an entrée dish. Wild rice is the perfect side for these dishes, and can be found at the Wholesale Club.

If you want to try using berries like Saskatoon berries or local blueberries, try creating a berry salad with a maple vinaigrette, or try making a delicious berry grunt.

Indigenous meals often include the traditional Bannock, and the three sisters. Many restaurants offer a Three Sisters’ Soup, made from squash, beans, and corn. You can also try making Bannock with this recipe, created by one of Canada’s own Indigenous chefs, Tara Hall.

There are several other ways that you can appreciate and celebrate Indigenous culture in your kitchen. Practice sustainable and local cooking by shopping from local suppliers, or purchase ingredients that are local and in-season where you can. Indigenous culture is focused on respecting the environment and community around you, and that’s a practice we can all work on together. For more information about how to include more sustainable practices in your restaurant, read our blog with helpful tips.

Recognizing Indigenous food and culture as part of Canada’s culture is a growing practice that you can take part in. Include Indigenous food, practices, and recipes in your restaurant and show your appreciation for this traditional culture!

If you’re a restaurant owner or chef who is looking to prepare more Indigenous dishes, shop the Wholesale Club for fresh ingredients at great prices!

Jamaican Coconut Curry Shrimp from D&M Caribbean Flava

We love making curry – whether spicy or sweet, there are so many different ways to enjoy this dish around the world. Chef Marcel Angus of D&M Caribbean Flava was kind enough to share his recipe with us! We love the Jamaican curry flavours and the sweetness of coconut milk.

Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online



  1. Mix ingredients together except the shrimp and cook over medium-low heat, until vegetables are cooked and curry is fragrant.
  2. Cook shrimp in a pan with oil.
  3. Serve shrimp and curry with rice, fried plantains, and vegetables.

Find D&M Caribbean Flava

Website: https://www.dmcaribbeanflava.com

Facebook: https://www.facebook.com/DM-Caribbean-Flava-360238661611206/

Instagram: https://www.instagram.com/dmcaribbeanflava/

Address: 885 Molson St Unit 5, Winnipeg, MB

Find New Ways to Add Salads to Your Menu with Kraft Heinz Salad Dressings

Salads are a great way to add variety to your restaurant’s menu. They can be served as a side or main course, and for many people, they’re a healthier option than other types of food. Salads are also a great feature to offer during the summer months when people are more driven to eat health-conscious foods and enjoy in-season produce.

Join over 76% of restaurant operators who offer salad on their menus. Many feature salad dressings like  Caesar, ranch, blue cheese, and creamy garlic, all of which top the list of the most-used dressings on salads.

We’ve put together a guide on new salad trends you can put on your menu, with help from Kraft Heinz and their delicious salad dressings. We can’t wait to see what you come up with!

Successful Salad Ideas

If you’re unsure how to integrate salads into your menu, there are a few trusted and true ideas that are sure to be successful.

You can’t go wrong with a classic Caesar or garden salad, and many restaurants offer both as a side or main entrée for their customers. We recommend adding chicken to your salad entrées to create a filling meal for all.

If you love your dressings so much that you want to offer them in other ways, consider selling packets of your most popular dressings – not only can you use them in take-out containers, but you can also offer them as a side with finger foods like chicken wings and chicken fingers.

Innovative New Menu Options

If you want to introduce new salads or add more than the classics to your menu, there are plenty of new and innovative ideas you can use to elevate your options and entice customers.

Upgrade the Everyday Caesar

While Caesar salad is a standard, some people might be bored by the staple after seeing it on the menu so often. We encourage you to try mixing Kraft Creamy Caesar Dressing with tossed kale instead of romaine to add more nutrition and new textures to the classic.

You can also elevate the meal by adding different proteins like tofu, steak, or shrimp to give customers variety in their protein options. Switch out bacon bits with diced pancetta to give the salad an elevated taste.

Get Inspired by Summer

Try adding in-season produce to your meals and offer salads like the classic cobb made with fresh local corn, or a summer berry salad with Kraft Raspberry Vinaigrette, topped with local berries like blueberries or Saskatoon berries.

Think International

It may still be a challenge to travel the world, but with Canada’s beautiful summer weather who would want to? Let customers try worldly flavours by featuring cuisines they love at your restaurant.

Italian food is a common favourite for good reason – we like to take our favourite Italian ingredients and toss them together to create an antipasto-inspired salad. Try mixing cherry tomatoes, diced salami, artichoke hearts, shaved parmesan, and spicy peppers and olives with mixed greens or pasta to create a hearty and delicious salad. We love to mix ours with Kraft Creamy Garlic Dressing!

Another popular trend is creating Asian fusion dishes. Create a poke bowl-inspired salad by mixing salad greens and rice with ingredients like tuna or salmon, pickled vegetables, kimchi, ginger, and fresh cucumber. Top the dish with an easy-to-make sesame chilli dressing – mix Kraft Miracle Whip with sesame oil and chilli oil to create a flavourful dressing to take this dish to the next level!

Salads are a great way to get creative with your menu while keeping it simple. They don’t require any special equipment or ingredients, just some fresh produce and a little imagination. With these trends and tips under your belt, you’ll be offering top-quality salads to your customers in no time!

Find Kraft Heinz ingredients to inspire and start your new burger recipe at The Wholesale Club. Shop online or in-store today! To learn how you can cross-utilize the Kraft Heinz range of salads dressings, click here.

Get to Know Chef Marcel Angus of D&M Caribbean Flava

 Chef Profile

Name: Marcel Angus

Age: 39

CityWinnipeg, MB

Current Restaurant: Caribbean Flava

Favourite Hobbies: Motor sports.

Favourite Food: Jerk pork, ackee and salt fish, and rice and peas.

The Kitcheness Logo

Chef Q & A

1. When did you start cooking? How did your passion for food begin?

I began cooking at age 12, cooking with my grandma when I lived in Jamaica.


2. What is your favourite dish to make?

I love to make jerk pork and jerk chicken.


3. What are your favourite ingredients to work with? What ingredients do you shop for at Wholesale Club?

My favourite ingredients are shrimp, coconut milk, Jamaican yellow yams, and plantain. I also love cooking with Jamaican jerk seasoning, of course.


4. If you were trapped on a deserted island for the rest of time and could only eat three types of food, what would you choose to eat?

The three items I would choose to eat are fish, fruit, and vegetables.

Find D&M Caribbean Flava

Maple Pulled Pork Poutine with Caramelized Onions & Crispy Pickled Jalapeños

Poutine is delicious, but we love topping the classic Canadian dish with all sorts of exciting flavours! Chef Chris of the Snack Shack shares this passion and has shared with us one of his favourite recipes, for maple pulled pork poutine topped with caramelized onions and crispy pickled jalapeños.

Find all the ingredients you need for this recipe at your local Wholesale Club. Shop in-store or online


Pulled Pork

Caramelized Onions

Crispy Pickled Jalapeños



Pork Butt

Rub pork butt with ¼ cup maple syrup, ¼ cup brown sugar, grainy mustard, lemon juice, salt, and black pepper. Set the oven to 275 and cook for 10 hours, covered. Let cool for a minimum of 30 minutes, then remove the bone and shred. Once shredded, add ¼ cup maple syrup and ¼ cup brown sugar. Cover and place in the oven for another 25 minutes.

Caramelized Onions

Thinly slice white onions. Add to a pot with butter, lard, and salt. Cook onions on low/medium heat for approximately one hour, or until browned and caramelized.

Crispy Pickled Jalapeños

Soak jalapeños in buttermilk. In a separate bowl, mix flour and cornmeal. Remove jalapeños from buttermilk and place in flour mixture to coat. Fry for three minutes, or until golden brown.


Cut fries to size. Rinse with cold water and dry. Blanch in a 250-degree fryer for six minutes. Cool for a minimum of two hours. Refry at 350 degrees in the fryer for 5 minutes and serve.


Reconstitute the Berthelet poutine gravy and keep warm.

Assemble the fries, cheese curds, and gravy. Top with maple pulled pork, caramelized onions, crispy jalapeños, and sliced green onion.

Find Snack Shack

Facebook: https://www.facebook.com/thesnackshackangus/

Address: 320 Yonge St, Barrie, ON

Get to Know Chef Chris Zgud of the Snack Shack

 Chef Profile

Name: Chris Zgud

Age: 51

CityBarrie, ON

Current Restaurant: Snack Shack

Favourite Hobbies: Cooking!

Favourite Cookbook: Danger, Danger, Hot, Hot Sauce! by Parragon Books

Favourite Food: Indian Food

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Chef Q & A

1. When did you first start cooking?

I started cooking as a teenager. I then owned three A&W franchise locations and from there decided to open the Snack Shack.


2. How did your passion for food begin?

It all started with the love for eating great tasting food.


3. What is your favourite dish to make?

My favourite poutine is the dill pickle poutine!


4. What are your favourite ingredients to cook with? What ingredients do you shop for at Wholesale Club?

I shop in all departments of Wholesale Club for fresh produce, pork butt, chicken breast, spices, beverages, and most importantly, Bertholet gravy.


5. If you were trapped on a deserted island for the rest of time and could only eat three types of food, what would you choose to eat?

I would eat butter chicken, pasta, and mala chicken.

Find Snack Shack

Facebook: https://www.facebook.com/thesnackshackangus/
Address: 320 Yonge St, Barrie, ON

Get to Know Chef Tara Hall of Aboriginal Fusion

 Chef Profile

Name: Tara Hall

Age: 41

CityWinnipeg, MB

Current Restaurant: Aboriginal Fusion

Previous Restaurants: Joey Polo Park and Prairie 360

Favourite Hobbies: Cooking, beadwork, writing, and building recipes

Favourite Cookbook: The Sioux Chef’s Indigenous Kitchen by Sean Sherman with Beth Dooley

Favourite Food: Bannock tacos and chilli chicken on brown rice with gyoza on the side, from Joey Polo Park

The Kitcheness Logo

Chef Bio

I am First Nations from Pinaymootang First Nation in Manitoba, and am the eldest of eight siblings. I grew up in the Reserve in the care of my grandparents who taught me basic life skills and made sure I went to school every day. After the passing of my grandparents, I lived in the care of my auntie whom I refer to as my mother, Valerie Hall. In her home, she taught me how to help with chores, cooking, cleaning, and helping take care of my other siblings.

I am a Red Seal Chef, and the owner of Aboriginal Fusion food truck, which I started after deciding to work for myself. I graduated from the Red River College Culinary Arts program and completed an apprenticeship and passed my Red Seal exams.

I run my food truck seasonally through April to October.

Chef Q&A

1. What is your earliest food memory?

I remember watching my granny making fresh saskatoon jam over a wood stove and getting a nice, big spoonful once it cooled down.


2. Did anyone inspire you to become a chef?

I had two big inspirations to get into cooking professionally. One was my late brother, Daniel, who lived with me when I first moved to Winnipeg. He used to always tell me that I could be on a cooking show, or that I should own a restaurant.
Then there was my boyfriend’s late auntie, Arlene Karol. I used to cook barbecue and send her food. On her deathbed, she made me promise to enroll in college for the culinary arts. Shortly after she passed away I received a call saying they had an opening, and I could start in January.
Now my inspiration is my boyfriend and my kids, friends and family, and everyone one of my loyal customers who follow the food truck and support us wherever we go.


3. What are your favourite ingredients to cook with? What are your favourite ingredients to pick up at Wholesale Club?

I love working with chicken and turkey, and anything to do with baking.
Almost everything I purchase comes directly from Wholesale Club except my bison meat, saskatoon berries, and pickerel. All my packaging, cleaning products, kitchen wares, and day-to-day items I get from Wholesale Club. I love shopping there for their prices and the great deals they have.


4. What is the food like at your restaurant? What are some of your signature dishes?

The best description for my food is traditional Indigenous eats with a homestyle feel, served from a food truck. My signature dishes are the fried bison burger with fries, and the Guinness beer-battered pickerel with seasoned fries, lime slaw, and tartar sauce.


5. What tips would you have for someone who is inspired to open their own restaurant?

Think of every possible scenario and every possible cost.
Go for it. Not knowing what could’ve been hurts more than failing or not trying.

Find Aboriginal Fusion