TORONTO — The Ontario Hostelry Institute has announced its 2011 Gold awardees, who will be honoured April 14 at the Four Seasons Hotel Toronto.

This year’s slate of winners include: Mark Pacinda of Boston Pizza (Foodservice Chain Operator); Armando Mano of Centro Restaurant, Lounge & Catering (Independent Restaurateur); Andy Loges of Toronto Airport Hotel & Suites (Hotelier); Michael Olson of the Niagara Culinary Institute (Educator of the Year) and Karen Gelbart of Food Television (Media/Publishing). Jonathan Gushue, Foodservice and Hospitality magazine’s Pinnacle Award-winning 2010 Chef of the Year, picks up the Gold Award in the Chef category. This year’s Gold-winning supplier is Fatos Pristine of Toronto’s Cheese Boutique and the 2011 Chairman’s OHI Gold Award goes to Kathleen Taylor of the Four Seasons.

TORONTO — Health officials recently released a statement identifying a case of Hepatitis A in an employee who works at Toronto’s Sierra Grill (2901 Bayview Avenue), following recommendations that anyone who ate at the restaurant on Jan. 23 may have been exposed and should be inoculated.

Although the risk of infection is low, anyone who was exposed is being encouraged to get the vaccine within 15 days.

With that in mind, Toronto Public Health launched a series of free vaccination clinics, which will run until tomorrow, Jan. 29, at North York Memorial Hall (5110 Yonge Street).

COOKSTOWN, Ont. — After much speculation and rumour, the news is out — Cookstown Greens is up for sale.

David Cohlmeyer, the farmer, who revolutionized how chefs view field greens, recently turned 65 and decided it was time to cut back business responsibilities and explore other avenues.

The $1.2-million asking price will include 95 acres of land; all buildings, including greenhouses and living quarters; a full complement of appropriate farm equipment; an irrigation permit and system; all written procedures, records and contacts and an award-winning business.  

BARRIE, Ont. — It’s becoming increasingly popular for some people to find love on the Internet, and now Topper’s Pizza is hoping the same premise will apply to attracting potential franchisees with its upcoming launch of an interactive website geared to franchise development.

“We’re literally courting potential partners on the Internet to see if there’s a match between our company and their own personal goals,” says Keith Toppazzini, company president.

Split into a public and private space, the first half of the site gives “a 30,000-foot view” of Topper’s Pizza and offers a series of interactive reading materials, videos and callouts. The private portal, which requires a user name and password, is where the franchisee qualification process begins with a virtual brochure that facilitates Topper’s eight-step process.