TOP TORONTO CHEF ON HIS GAME IN CELEBRATING FALL HARVEST BOUNTY

For interviews or photo opportunities please contact: Cameron Thomas, PRONOIC PR,

416.676.6175 or Cameron_thomas@rogers.com

 

Chef Patrick Wiese Launches New Menu at Fuzion Resto-Lounge and Garden

 

Toronto, Monday, October 29th- Chef Patrick Wiese announces the launch of his fall menu at Fuzion Resto-lounge and Garden. Wiese's new menu celebrates the splendor and bounty of the fall harvest season with an explosion of bold tastes, color and hardy portions.  Featured items includes, seasonal game meats (Chef Game Plate), organic seasonal vegetables and a fusion of sauces, saffron's and purees. Wiese has challenged his culinary skills to create a menu that is unique and memorable. This outside- the- box style and flare affirms his position as a top Chef in Toronto. Reservations for dinner can be made online at www.fuzionexperience.com or by calling Fuzion at 416.944.9888. Fuzion is located at 580 Church St, Toronto.

 

"This menu challenged me as a chef", says Wiese "It forced me to step out of my comfort zone and create something different. I wanted to create new textures, flavors and colors that celebrates fall harvest and challenges me to come up with new ingredient combinations"

 

Fuzion Resto-Lounge and Garden is a stylish, refined and intimate, multi-faceted urban oasis for dining, cocktails and private functions, indoors or al fresco. Fuzion is located in the trendy Yonge/Bloor business triangle and inhabits a historic and regal Victorian mansion, built originally for the iconic Simpson's clan. This two story haven regularly hosts weddings, meetings, mixers and private dinners for trendsetters and business clientele.

 

Fuzion is renowned for its distinct culinary concept, which combines dynamic world flavours with fresh organic and regional meats, vegetables, fruits and cheeses, envisioned by Top Chef Patrick Weise. One of a kind wines are paired with each choice to deliver a gastronomic experience ready made for a celebrity guest.

 

Patrick Wiese has spent a lifetime mastering his culinary skills. He won a medal at the National ACF Culinary Competition in 1999 and was most recently Oprah Winfrey's personal chef. He is a nominee in Now magazines "Nine of Dine" contest for Top Toronto Chef.

URBAN PROFESSIONALS SEEK HOLIDAY PARTY BLISS

For interviews, photo opportunities please contact: Cameron Thomas, PRONOIC PR, 416.676.6175 or cameron_thomas@rogers.com

 

Party Planning Guru Reveals Top Office Party Tips To Win Over Employees

 

 

Toronto, October 24, 2007- Jimmy Georgoulis knows a thing or two about planning the annual holiday office party. Georgoulis is the owner of three busy and successful restaurants in Toronto and has over ten years of party planning experience. Georgoulis urges office managers to make key planning decisions early and with careful consideration for staff sensitivities and liabilities including, venue selection, themes, menu design and entertainment options.

 

Georgoulis’s busiest month is October, a time for starting the holiday party planning season. He has learned that an aptly designed party strategy influences good office morale and employee goodwill.

 

“Be aware of what makes your staff tick and what they consider to be a just reward for a year of hard work” says Georgoulis, “A badly planned party can mean disaster”. “Avoid planning pitfalls by setting realistic budgets, conducting staff consultations and developing checklists months before the event. Organize a planning committee to empower staff and make the process fun and interactive. Reserve your venue in October to avoid disappointment.”

 

Georgoulis is a strong believer in casual gatherings like mixers, lunches and after work cocktails and suggests avoiding intimate affaires at all cost. He encourages office management to design parties that force staff to relax, to socialize and feel rewarded. Georgoulis’s Top 10 Holiday Party Tips are below:

 

Georgoulis Top 10 Holiday Party Tips

 

1. Holiday mixers with food stations are best
2. Don’t forget casual group lunches and after work cocktail parties
3. Book parties from Tuesday to Thursday to get ideal time slots
4. Spend your budget on food and gifts for the most impact
5. Remember your liabilities when paying for alcohol. Drinking and driving could come back to haunt you
6. Pre-select food and cocktail menus to avoid cost escalation, allergies and cultural sensitivities
7. When pre-selecting menus always have a vegetarian, fish, poultry and meat dish as choices
8. Do your research on venues and planners to ensure a good fit.
9. Try the food and meet with management  
10. Do an onsite tour before committing to a reservation and a walk through before the event

 

Fuzion Biz letter

Dear

 

Fuzion Resto-Lounge and Garden (www.fuzionexperience.com)is a culinary destination designed to meet the needs of a modern and critical business clientele. It is a stylish, refined and intimate, multi-faceted urban oasis for dining, cocktails and private functions, indoors or al fresco. We are event and restaurant experts and know how to deliver memorable and engaging sensory experiences for any occasions. We can accommodate groups as large as 200 or as small as two for more intimate affaires. We are good listeners and will pay provide personal and customized services as required.

 

“Owners Jimmy Georgoulis, Jeremy Tobias and Sakie Bakoyiannis have taken the bones of an old Church Street house and created warmth, sophistication and luxe vibe from top to bottom” (Patricia Noonan, toronto.com)

 

Fuzion Resto-lounge and Garden is old city architecture and modern contemporary interior design fused with unique and eccentric menu choices for the discerning palette.

 

Fuzion Resto-lounge and Garden is renowned for its distinct culinary concept, which combines dynamic world flavours with fresh organic and regional meets, vegetables, fruits and cheeses as envisioned by star Chef Patrick Weise. One of a kind wines are paired with each choice to deliver a gastronomic experience ready made for a celebrity guest.

 

“Weise is a fun chef, long on exuberance and big flavours” (Joanna Keates, Globe and Mail)

 

Patrick Weise has spent a lifetime mastering his culinary skills and outside-the-box style and flare. He won a medal at the National ACF Culinary Competition in 1999 and was most recently Oprah Winfrey’s personal chef.

 

“Oprah was eating well” ( Kathryn Bonel, Eye Weekly)

 

Engaging and expert service staff caters to every customer need and special request, including customized and personal services for private functions, corporate meetings, weddings and special events. Signature martini and cocktail menus are available in an elegant and relaxed urban lounge environment and intimate and private rooms are onsite and equipped with full AV, and DJ capabilities. A large LCD screen is available for presentation purpose

 

“A sexy, subdued lounge space with two distinct seating areas plus bar available for private functions” (Patricia Noonan, toronto.com)

 

Clearly, if you dream it, we will deliver it seamlessly and expertly. We invite you to come and visit us for a tour, book a reservation or send us an email. We are open Tuesday to Sunday and Sunday and Monday for special events. I have enclosed a corporate package for your evaluation.

 

Fuzion Resto-Lounge & Garden

580 Church St

Toronto, ON

416.908.3855

jimmy@fuzionexperience.com

www.fuzionexperience.com

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Fuzion Publicity Plan

FUZION EXPERIENCE

 

The Editorial Universe

The Corporate Messages:

 

 

·          A seamless fusion of comfort, sophistication, style and expertise.

·          A memorable and engaging sensory experience.

·          A haven of gracious warmth and urban elegance.

·          Flamboyant, regal Victorian architecture fused with clean, textured, modern contemporary interior design.

·          A stylish, refined and intimate multi-faceted urban oasis for dining, cocktails or private functions indoors or alfresco

·          A fresh and bold interpretation of “big city” dining and lounging

·          Distinct culinary concept blending dynamic world flavors with fresh, organic and  regional meets, vegetables, cheeses and wine pairings

·          Unique and eccentric menu choices for the discerning palate.

·          Intros include Duck Confit and Chinese cabbage pot stickers-pomegranate soy glaze, Interims include Grilled Squid-Chorizo-Mache lettuce-Orange-pink grapefruit segments-Orange-Muscat emulsion and Fins include 21 day aged 10oz Bison Ribeye-5 year aged chedder-Manchego-potato stuffed poblano pepper-Cilantro-mint salsa verde-Tortilla frites

·          Outside- the- box flare and style created by star Chef Patrick Weise

·          Special and Signature lunch menu for the time challenged corporate executive

·          Signature martini and cocktail menus in an elegant and relaxed urban lounge environment

·          Soulful soaked house and lounge music from local DJ’s provides a sensual and glamorous back drop for relaxed social interaction.

·          Engaging and expert service staff to cater to customer needs and special requests.

·          Customized and personal services for private functions, corporate meetings, weddings and special events.

·          Intimate and private spaces equipped with full AV and video capabilities.

·          Private and landscaped gardens provide a piece of rural paradise in the big city.

·          Available for lunch Wednesday through Friday 11:30PM-3:30PM, dinner Tuesday/Wednesday 5:00PM-11PM, Thursday through Sunday 5:00PM-2:00AM

 

Moving the Messages:

Media  

 

·          Targeted general feature story in local and regional daily, weekly and monthly consumer print, TV, radio and internet media covering news, food, restaurants, lifestyle, interiors, general interest, business.

·          On-air Fuzion cooking segment on local morning show that features Chef Patrick Weise, special and signature menu items.

·          Targeted and  recipe listing in local and regional daily, weekly and monthly consumer print or internet covering food, restaurants, lifestyle, general interest. Focus on seasonal and signature menu and bar items

·          Targeted general feature story in Canadian trade media covering food and beverage, restaurants, interiors.

·          Create further publicity with photo or video opportunities with focus on interiors, architecture, special events

 

Marketing

·          Targeted letters, invitations or special business offers to corporations, associations, groups

 

 

The Moment to Break the Story:

 

·          I will prepare strategic written media/marketing communication materials and kits for delivery and follow-up starting September 17^th, 2007.These materials will contain.

 

1.       Primary corporate specific press release with a corporate Xmas angle.

2.       Xmas party planning tips

3.       Pictures of Fuzion exterior/interior

4.       Pics of menu items

5.       Specially designed corporate Xmas menu

6.       On October 1^st  I will create customized pitch letters and phone scripts targeted to each specific media for follow-up.

7.       Letter, invitations, special offers to corporations, associations, groups

 

Objective:

 

To develop a highly visible Xmas marketing and publicity program that will accomplish,

 

1.       Establish Fuzion as a destination for corporate lunches, meetings and events.

2.       Launch the new Fuzion Fall 07 menu

3.       Position Chef Patrick Weise as an expert Toronto Chef

4.       Create an ongoing editorial interest in the Fuzion brand.

5.       Create awareness for www.fuzionexperience.com and other internet portals

 

I will target the long lead Canadian publications and broadcast outlets first as the majority of monthly and bi-monthly media are currently working on their Christmas issues.  Efforts will then target shorter lead media in print and broadcast markets in the Toronto GTA, including news wires.

 

Project Requirements:

 

·          Creation of video and print media kits, menus for distribution to media contacts at no cost to PRONOIC PR

·          Access to all marketing, graphic, print materials, including pictures, videos at no cost to PRONOIC PR

·          Registration with newswires for press release distribution at no cost to PRONOIC PR

·          Access to Chef Patrick Weise or company representative at all times to conduct interviews, provide quotes or recipes on behalf of the brand.

·          Access to the restaurant and menu items for sampling and trials at no cost to PRONOIC

 

Media Bible:

 

I will create a media contact lists for print, broadcast, radio and internet covering food, restaurants, lifestyle, interiors, business, general interest for future use of Fuzion restaurant. I will also create a marketing contact list for downtown business, associations and groups

 

Duration of Contract:        

Minimum two (2) months beginning September 17, 2007 and renewable         

following an analysis of results.