Riders' theme night headlines this weekend's five things to do in Regina (July 25-27)
Christmas in July?
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The Saskatchewan Roughriders' next home game — Friday night against the Edmonton Elks — features a holiday theme in the heart of summer. Details are sketchy, but the home team is inviting fans to embrace 'the spirit of giving.'
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'We're bringing the holidays home for some festive football with Mosaic Stadium set to shine like a star on the tree,' says a news release. 'It's the jolliest night of the summer as we bring the chill to a warm prairie night.'
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Along with Friday's Christmas theme, the Coors Light Party in the Park opens three hours before game-time and closes at kickoff before every home contest.
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Billed as 'the ultimate spot for pre-game fun with activities for Rider fans of all ages,' it takes place in Confederation Park on the west side of Mosaic Stadium.
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Party in the Park features: inflatables, face painters and tailgate games for all ages; a food truck, full-service bar and ice cream truck; performances by the Rider pep band and cheer team; and, giveaways from the Rider hype team and select corporate partners.
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French-Algerian performer Pierre Bensusan is bringing his latest world tour to the Artesian on Saturday night.
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In an online preview, fans are invited to a 'wonderful evening with legendary guitarist and composer Pierre Bensusan (aka 'The Prince of DADGAD') as he celebrates 50 years of genre-bending world music with his acclaimed solo show One Guitar, One Voice.'
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World music is a fusion of traditional, contemporary, jazz, classical and pop music. Bensusan — with his steel-string acoustic guitar — is referred to 'one of the most eloquent world music musicians of our time.'
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He has been named best guitarist of world music by the readers of Guitar Player Magazine while his triple record 'Encore' was named a Grand Prix winner for best live album at the Independent Music Awards.
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3. Bluey Block Party
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The Grasslands neighbourhood continues its summer events series on Saturday (11 a.m.-2 p.m.) at the Landing with a special appearance by beloved cartoon character Bluey.
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Activities also include bouncy castles, games and a market with crafts and goods created by kids in the local community.
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No walk-ins. Registration is required at grasslands.ca.
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Toronto Sun
6 hours ago
- Toronto Sun
OPINION: The CBC is a bloated and unaccountable blob
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SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Unlimited online access to articles from across Canada with one account. Get exclusive access to the Toronto Sun ePaper, an electronic replica of the print edition that you can share, download and comment on. Enjoy insights and behind-the-scenes analysis from our award-winning journalists. Support local journalists and the next generation of journalists. Daily puzzles including the New York Times Crossword. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors Don't have an account? Create Account That's what's happening at the Canadian Broadcasting Corporation. In 2023, the CBC said it was issuing layoffs and cutting costs. 'CBC/Radio-Canada … will reduce its English and French programming budgets for the next fiscal year and cut about $40 million,' CBC wrote about itself in December 2023. But its taxpayer costs went up anyway. The CBC cost taxpayers $1.3 billion in 2022-23. The CBC cost taxpayers $1.4 billion in 2023-24. Despite claims it's shrinking, the CBC's blob is getting bigger. Documents obtained by the Canadian Taxpayers Federation show the CBC handed out huge pay raises while doing away with bonuses. Its layers of management have also swollen to monstrous proportions. The CBC caught heat for handing out bonuses last year. It paid $18.4 million in bonuses, including $3.3 million to 45 executives for 2023-24. Your noon-hour look at what's happening in Toronto and beyond. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Former CBC CEO Catherine Tait was grilled about the bonuses by the House Heritage Committee and on the CBC's own news program. The CBC fan group, Friends of Canadian Media, said the bonuses were 'deeply out of touch and unbefitting of our national public broadcaster.' The CBC caved and did away with the bonuses, earning praise in headlines. Not so fast. After cancelling bonuses, CBC handed out record-high pay raises of $38 million in 2024-25. The raises went to 6,295 employees for an average raise of about $6,000 each. No employees received a pay cut, according to records. 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The CBC is blacking out data on documents and refusing to tell Canadians how much it's spending on advertising. Plot twist finale: Next to nobody is watching the CBC. CBC News Network's share of prime time is 1.8%, meaning 98% of TV-viewing Canadians choose not to watch it. No CBC entertainment show cracked the Top 10 in the latest Canadian ratings. The Murdoch Mysteries, which isn't produced by the CBC, has the CBC's biggest audience with about 734,000 viewers — about 1.7% of the population. In the movie, The Blob was stopped by freezing it and dropping it in the Arctic. The CBC blob can be stopped from eating taxpayers' wallets by defunding it. Franco Terrazzano is the federal director and Kris Sims the Alberta director of the Canadian Taxpayers Federation Toronto Blue Jays Toronto & GTA Columnists Toronto & GTA Canada
Winnipeg Free Press
2 days ago
- Winnipeg Free Press
Take the post-Folklorama spirit outdoors
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The Province
2 days ago
- The Province
Vancouver restaurants show that sake's time has officially arrived
Non-Japanese Vancouver restaurants are having "aha" moments followed by sake showing up on their drinks lists. Why now? Chef Satoshi Makise and Richard Geoffroy of IWA 5 sake. Photo by Leila Kwok Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. The late, great French chef Joël Robuchon ran seven restaurants with three Michelin stars and had 38 celestial stars at one-time. The icon was a sake devotee, demanding it be in all his restaurants. This advertisement has not loaded yet, but your article continues below. THIS CONTENT IS RESERVED FOR SUBSCRIBERS ONLY Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. SUBSCRIBE TO UNLOCK MORE ARTICLES Subscribe now to read the latest news in your city and across Canada. Exclusive articles by top sports columnists Patrick Johnston, Ben Kuzma, J.J. Abrams and others. Plus, Canucks Report, Sports and Headline News newsletters and events. Unlimited online access to The Province and 15 news sites with one account. The Province ePaper, an electronic replica of the print edition to view on any device, share and comment on. Daily puzzles and comics, including the New York Times Crossword. Support local journalism. REGISTER / SIGN IN TO UNLOCK MORE ARTICLES Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account. Share your thoughts and join the conversation in the comments. Enjoy additional articles per month. Get email updates from your favourite authors. THIS ARTICLE IS FREE TO READ REGISTER TO UNLOCK. Create an account or sign in to continue with your reading experience. Access articles from across Canada with one account Share your thoughts and join the conversation in the comments Enjoy additional articles per month Get email updates from your favourite authors 'I was completely restricting my kitchens without sakes,' he said. Another French giant, Richard Geoffroy, was chef de cave at Dom Pérignon for 28 years, reviving the brand to its iconic status during his tenure. But in 2 019, he made a dramatic pivot and opened IWA 5, a premium sake brewery in Japan. With such vaunted non-Japanese palates besotted with sake, you'd think a stampede of the curious would have followed. Well, no stampede, but there's definitely trotting. Non-Japanese Vancouver restaurants are having 'aha' moments followed by sake showing up on their drinks lists. Why now? First, there are sake teachers and agents spreading knowledge. WSET, the international certifier for wine and spirit training, has responded to the deepening interest and now off ers sake certification and validation. As well, there's a whole new wave of sake makers in Japan, innovating and experimenting with different styles and flavours, including sparkling sake and richer, bolder ones. This advertisement has not loaded yet, but your article continues below. And, as in North America, alcohol consumption is dropping in Japan, so there's more product to export. Recently, Geoffroy, the former Dom Pérignon champagne maker, was at Tetsu Sushi Bar for a sake-paired dinner (regularly h appening these days). At the dinner, Ge offroy said his dramatic pivot to sake was the creative latitude. 'It was like getting the keys to Home Depot and not just working with a table saw and router,' he said. 'And sake is umami in a glass with 20 times more than in wine. It loves food. It amplifies flavour. Sake makes food shine. Try it with pizza. They're umami bombs.' Tetsu chef-owner Satoshi Makise invited Geoffroy be cause IWA 5 is his favourite sake. 'I feel his style is similar to mine. It's still traditional but innovative. I love that. He creates different styles of sake using white wi ne making t echnology and ages it for different flavours. He's created a sake with an aftertaste (lingering finish), not just an initial flavo ur, an d it can pair with any cuisine.' Stay on top of the latest real estate news and home design trends. By signing up you consent to receive the above newsletter from Postmedia Network Inc. Please try again This advertisement has not loaded yet, but your article continues below. Makise created a menu to sync with IWA 5's terroir, the coastal Toyama prefecture known for exceptional seafood. Geoff roy blends three rices and five yeast strains for his sakes, and two of the yeasts are traditionally used in winemaking. The most startling sake dinner, however, was at The Victor, a steak house, a daring move as I'll bet 99 per cent of diners feel steaks are wedded to bold red wines. Steak, you say? I want tannins! Patrick Ellis, one of about a dozen non-Japanese 'sake samurais' in the world, was there to prove us wrong. Ellis dislikes saying 'sake pairing' because, well, frankly, sake is kind of a floozy — it'll go with anything and isn't too fussy about what. Sake samurai Patrick Ellis at The Victor restaurant. Photo by Mia Stainsby In more professional speak, Ellis s ays, 'It do esn't have many restrictions. It doesn't have the acidit y of wine, but what it does have is 20 to 25 times more umami than wine, and about 80 per cent of our taste r eceptors are for umami. This advertisement has not loaded yet, but your article continues below. 'Umami is based on glutamate amino acids and it's what starts you salivating,' he says. 'It doesn't fight with food, as wine can.' Ellis adds that beef contains inosinate (formed when muscle tissue breaks down) and when glutamate and inosinate are consumed together, it's pure umami synergy. 'The perceived umami increases by up to 10 times than when consumed on their own,' Ellis says. At The Victor dinner, Dassai Junmai Dai Ginjo sake and Wagyu flatiron steak were very civil to one another, and might I say, they liked each other very much. Action! Kiss camera! The Victor is actually the perfect restaurant to test the sake-goes-with-anything claim because there's sushi and sashimi for a classic pairing and steaks to test out the synergy. This advertisement has not loaded yet, but your article continues below. Steak dish at The Victor, paired with sake. Photo by Mia Stainsby Fanny Bay Oyster Bar is another non-Japanese restaurant that 'got' sake. Owner Malindi Taylor says it's a no-brainer. 'Oysters and sake are a natural pairing, complementing each other due to both being rich in natural umami flavours,' says Taylor. 'We've had sake on our menu for the last seven years. Guests love seeing it on our Happy Hour menu as it's not something you see everywhere.' At Michelin-recommended Yuwa Japanese restaurant, co-own er and sake sommelier Iori Kataoka feels sake is finally getting its due. 'We can't ignore sake anymore,' she says. Not like when she opened a first restaurant in the early 1990s, and all she could get was boxed sake. 'It was on top of a machine and only hot sake would come out,' she says. 'There were only two sake agents and now there are over 16, representing over 300 kinds of sakes.' And by the way, warm brews are no longer the sign o f loser sakes. Top brewmasters recommend heating to reveal, not mask, properties in certain sakes. This advertisement has not loaded yet, but your article continues below. Yuwa recently held a special event dinner with six Japanese sake makers and a barley shochu maker. 'Six different ideas for making sake, so it was super interesting,' Kataoka said. The dinner included a sparkling sake, which she says, has been hugely successful. 'It's compared to champagne. The bubbles don't last as long but has the taste a nd mouth feel .' A Wagyu beef dish was serv ed with Shichihonyari Muu Kimoto, a rich junmai sake known for going well with both seafood and meat. To make richer sakes, there's less polishing of the rice, keeping more of the husk. It takes skill as it can leav e unwanted flavours, Kataoka says. 'This sake maker is very good at it, keeping some grain and balancing acidity and depth a nd umami.' This advertisement has not loaded yet, but your article continues below. With every visit to Japan, she discovers sake makers using new techniques, from the rice milling and fermentation, to aging, and experimenting with different woods, and trying different waters and yeasts. Or, for that matter, staying 100 per cent true to terroir. 'France's wine sommeliers now do sake judging, applying wine analysis to judge colour, aroma, and taste, exactly like wine. Sake makers have always been detailed and specific but now there's technology to analyze everything and scientifically keep sakes consistent from year to year.' Restaurant owner and sake whisperer Miki Ellis, (Dachi, Niwa) another longtime evangelist, loves triggering 'aha' sake moments for guests. 'Our team is excited about sake and recommending them, and we try to focus on unusual styles, the weird and wonderful sides of what sake can be, to further add to 'aha'! We have a lot of somms (sommeliers) and industry people come in and say, 'Oh my god, I never thought of it this way.'' And she's squared off with wine people at private dinners pitting sake against wine for each course. 'Sake won! It surprised us,' she admits. 'I have yet to find food that doesn't go well with sake. It's more of a challenge with wine.' Read More Vancouver Canucks Columnists Vancouver Canucks News Vancouver Whitecaps
