Dining Out - Collage Media Group

Media Kit
Dining Out
Eat Drink Dance
2014
Circulation Hotels
Calgary Hotels,
Downtown
Best Western Suites
Downtown
Calgary Marriott Hotel
Fairmont Palliser
Holiday Inn Express
Hotel Arts
Hyatt Regency Calgary
International Hotel
Hotel Suites
Ramada Hotel
Regency Suites
Sandman City Centre
Sheraton Suites Eau
Claire
The Westin
Calgary Hotels,
South
Best Western Calgary
Centre Inn
Carriage House Inn
Comfort Inn and Suites
Delta
Econolodge South
Holiday Inn Macleod
Holiday Inn Express
Hotel
Super 8
Travelodge Macleod Trail
Calgary Hotels,
Northeast
Best Western Airport Inn
Best Western Port O’Call
Hotel
Comfort Inn & Suites
Airport
Country Inn & Suites by
Carlson
Days Inn
Delta Calgary Airport
Executive Royal Inn
Hotel & Conference
Centre
Four Points by Sheraton
Calgary Airport
Greenwood Inn
Hilton Garden Inn
Calgary Airport
Holiday Inn Express
Lakeview Signature Inn
Radisson Hotel
Sandman Hotel & Suites
Sheraton Cavalier Hotel
StaybridgeShites Calgary
Airport
Calgary Hotels,
Northwest
Comfort Inn & Suites
University
Econo Lodge & Suites
University
Econo Lodge Motel
Village
English Bed, Breakfast &
Day Spa
Four Points by Sheraton
Calgary West
Hampton Inn & Suites
Calgary
Travelodge Calgary
University
Quality Inn University
Ramada Limited
Circulation Hotels
Calgary Other
AMA
Itsold.ca
Landmark Aviation
Revolve Furnishings
StoneyNakoda Resort &
Casino
Telus Conference Centre
Thrifty Car Rentals
Banff Hotels
Banff Caribou Lodge &
Spa
Banff Ptarmigan Inn
Banff Rocky Mountain
Resort
Banff Voyager Inn
Best Western Siding 29
Buffalo Mountain Lodge
Charlton Cedar Court
Douglas Fir
Fairmont Banff Springs
Fox Hotel & Suites
Hidden Ridge Resort
High Country Inn
Inns of Banff
Irwin’s Mountain Inn
The Juniper Hotel
Red Carpet Inn
The Rimrock Resort
Hotel
Rundlestone Lodge
Banff
Samesun Backpackers
Spruce Grove Inn
Banff Other
Clock Tower Mall
Rude Boys
Unlimited
Wolf and Bear Mall
Canmore Hotels
Banff Boundary Lodge
Canadian Rockies
Chalets
Canmore Rocky
Mountain Inn
Copperstone Resort
The Drake Inn
Econo Lodge Canmore
Hotel
Falcon Crest Lodge
Georgetown Inn
Holiday Inn Canmore
Lady Macdonald Country
Inn
Quality Resort Chateau
Canmore
Radisson Hotel and
Conference Centre
Canmore/Banff
Ramada Inn & Suites
Canmore
Rundle Mountain Lodge
Silver Creek Lodge
StoneRidge Mountain
Resort
Canmore Other
Canmore Tourist Bureau
Circulation Establishments
Calgary
Atlantic Trap & Gill
Balo Vietnamese Restaurant
Below Deck Tavern
The Belvedere
Black Cat
Black Swan& Ale House
The Blues Can
Bookers
Broken City
The Bull & Finch Pub
Ceili’s Irish Pub & Restaurant
8th SW
Ceili’s Irish Pub & Restaurant
Macleod Tr
Commonwealth Bar & Stage
Dickens Pub
The Dog & Duck Public
House
Dougle Eagle Restaurant &
Lounge
Famoso Neapolitan Pizzeria
FionnMacCool’s Authentic
Irish Pub
Glass Restaurant and Lounge
The Horny Toad Saloon
The king’s Head Pub & Eatery
Ironwood Stage and Grill
Jack Astor’s Bar & Grill
Ki Modern Japanese & Bar
Koto Sushi
Laurier Lounge
La Casa d’Italia
Lobby Lounge Blackfoot Inn
Loco’s Grill &Poco Loco Pizza
Lolita’s Lounge
Lord Nelsons Pub & Grill
Los Chilitos Taco & Tequila
House
Manies Pizzeria & Greek
Cuisine
Metropolitan Grill
Morgan’s Pub on 17th
OEB Breakfast Co.
Palomino Steak House
Q Haute Cuisine
Ranchman’s Cookhouse &
Dancehall
Red Carpet Steak House
Red’s Diner
Regal Beagle Pub 17th Ave
SW
Regal Beagle Pub 94th St SE
Regal Beagle Pub 14th St NE
River Café
The Roadhouse
Rose & Crown Traditional
Pub
Shiraz Persian Cuisine
Sky 360 Restaurant &
Lounge
Soho Bar & Grill
St. James corner Irish Pub
Studio 82 Rock Lounge
Swan of Inglewood
Restaurant &Public House
Thai Tai
The Trop
Tony Roma’s Macleod Trail
South
Tony Roma’s 23rd St NE
Tony Roma’s Crowfoot
Terrace NW
Tony Roma’s 130 Ave SE
Tropical Corner Latin Lounge
UBU Lounge
The Unicorn
Vintage Chophouse and
Tavern
Vinyl Retro Dance Lounge
West Restaurant & Bar
Banff
Aurora Nightclub
Balkan, The Greek Restaurant
Banff Ave. Brewing Co.
The Beaver
Bruno’s Bar and Grill
Chili’s
The Eddie Burger + Bar
Eden
Hoodoo Lounge
The Keg Steakhouse & Bar
Masala
The Meatball
Melissa’s Restaurant
The Paddock Pub
Primrose
Rose & Crown Pub &
Restaurant
St. James Gate
Tommy’s Neighborhood Pub
Tony Roma’s
Wild bill’s Legendary Saloon
Canmore
Aroma Café
Canmore Hotel
The Communitea Cafe
Patrino’sSteak House& Pub
Rose & Crown Pub & Dining
Room
Thai It Up
The Drake Pub Inn
The Wood Restaurant &
Lounge
Specifications
“Because itit works”
works”
“Because
[email protected]
#ALLTODAYTOBOOKYOURSPACE
#ALLTODAYTOBOOKYOURSPACE
FORNEXTSEASON
FORNEXTSEASON
s/VERYEARSINBUSINESS
s/VERYEARSINBUSINESS
sRETURNOFCLIENTELE
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sRETURNOFCLIENTELE
s,OWCOSTPERTHOUSAND
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These
are the specs for Dining Out in Calgary, Canmore &
sSKIHILLCOVERAGE
sRECALLRATE
Banff
published
sRECALLRATEby Collage Media Group Inc.
s'ENDERSPECIFICADVERTISING
s'ENDERSPECIFICADVERTISING
The Guide is built in Adobe InDesign CS5 for Macintosh.
The Guide is printed in four colour CMYK (full colour).
Dimensions
Review pages
Ad Specifications
Acceptable file formats
(In preferred order:)
PDF CMYK (save for Print or Press, embed all fonts) Mac or
PC
EPS CMYK (outline all fonts, embedded images are CMYK
& 300 dpi) Mac or PC
TIF CMYK (300 dpi at print resolution) Mac or PC
Adobe InDesign CS2 to CS5 for Mac (include all images
and fonts) Mac only
QuarkXpress 4 for Mac (include all images and fonts)
Mac only (NOTE: we cannont convert QuarkXpress 5 or
higher)
Full Page Horizontal
Ad size 7.5” w x 4.9” h
Sample
Menu
-----Review
Full Page Vertical --3.65” w x 10” h ----Copy size 3.65”
-- w x 10” h
---------
Sample
---Menu
-------Copy size 7.5” w x 4.9” h
---Review
-------
Ad pages
Ad sizes
(Width x Height, no bleed)
1/4 Page:
3.65” x 4.9”
1/2 Page V:
3.65” x 10”
1/2 Page H:
7.5” x 4.9”
Full Page:
8.25” x 10.75” (Add 0.2” bleed)
Back Cover:
8.25” x 10.75” (Add 0.2” bleed)
Full Page (no review)
8.25” w x 10.75” h + 0.2” bleed
Delivery
(In preferred order:)
- Ads can be e-mailed to [email protected]
compressed in .ZIP or .SIT format.
- FTP arrangements can be made.
- Ads can be accepted on CD-R or CD-RW, Mac or PC
format, uncompressed. PLEASE CALL for a delivery
address as our production office is not in the same
location as our sales office.
Half Page Vertical
3.65” w x 10” h
Half Page Horizontal
Ad size 7.5” w x 4.9” h
Questions
If you have any advertising questions, please call:
+PFM(FMGBOEt
4UFQIBOJF1ZOFt
If you have any production questions, please call:
Fred Holliss t 403-815-3733.
Quarter Page Ad
3.65” w x 4.9” h
See:
www.collagemediagroup.com/diningout
Advertising Rates
Your premier guide to great restaurants nightlife and
entertainment.
60,000 copies published semi-annually.
Now with free home delivery included in each issue!
Distributed free to major hotels & businesses in Calgary,
Canmore & Banff.
Advertising Rates
12 MONTH DISTRIBUTION (two issues)
Full Page
$4.400.00
1/4 Page
$1.800.00
1/2 Page
$2.950.00
Twitter feed
Included
Web Site
Included
Review
INCLUDED (Review pages only)
Prices include full colour and exclude GST.
Loading Charges
Front cover 50% loading
Back Cover
50% Loading
Inside Front cover 30% loading
Inside Back cover 30% loading
Center Spread
2 x Full Page + 30% Loading
Social Connecti ons
Value
PRINT The look and feel of a high gloss heavy bond
paper magazine makes the customer want to read
and keep each edition.
DIGITAL A full online digital version with twitter
ticker embedded to keep your customers up to date
on your offers.
www.eatdrinkdance.ca
CONTENT We believe in choice. Our advertisers
include a wide assortment of restaurants from
upscale to trendy, local diners to pubs and a large
assortment of entertainment venues for live music,
dance clubs and all the way to piano bars and
Karaoke for after dinner choices. We have a chef’s
spotlight, a recipe section, a hotel directory and
interesting articles. Our reviews feature great
restaurants written for people who are looking for
that new place to try that they have never been to.
Collage Media
Collage Media Group Inc. was established in April
of 1984 as the first company to present indoor
billboards in washrooms in Canada (and as far as we
know anywhere else). We began with four locations
in Calgary and have grown to over 150 locations
and more than 1000 indoor billboards placed in
both city and resort properties in Canada and the
USA. This growth has been steady and calculated,
offering our clients only quality establishments to
enhance their businesses.
As we grew we began to see a need in these areas
for a resource that would help people find local
restaurants, pubs, clubs and attractions with maps
included to help them get there, so we began to
develop a print media to fill the void.
In 1996, we launched Dining Out in Calgary,
Canmore and Banff, a 3.5 X 11 inch pocket guide.
This guide was a perfect and much needed fit for
this upwardly mobile group.
In 2009 we grew to a full size magazine featuring
honest reviews, great maps and Recipes, Chef’s
Spotlights, Menu Samplers, and a Hotel Directory
section.
SOCIAL MEDIA We use Facebook, Twitter and
Instagram to engage your audience, keep them up
to date, and we can offer contests and giveaways to
grow your audiences.
/collagemediagroup
@lifestyleyyc
/lifestyleyyc
AFFORDABILITY Dining Out offers some of the best
value around for a full page ad with a review, menu
sampler and all your contact information. We have
other affordable options as well such as half or
quarter pages ads.
DISTRIBUTION We have bi-weekly delivery to
over 200 locations in Calgary, Canmore and Banff
including hotels, restaurants, pubs, nightclubs
and more! Also included is home delivery to 2500
households per issue.
In 2011 we launched our new name EAT DRINK
DANCE magazine with even more features including
our “going out on the town” entertainment section.
We are a leading distributor of Dining and
Entertainment magazines to major hotels and
businesses in Calgary and the Bow Valley. Our
magazine has become the “guide of choice” for
our distribution points and is delivered to over
300 hotels, restaurants, lounges, nightclubs, pubs
and attractions in our coverage area. They are
considered by hotel and restaurant staff to be
concise, informative and are the first to run out. We
now include home delivery with each issue.
Why? Because we know the best places to eat,
drink and be merry! Our readers are socially active,
have high incomes, and are opinion leaders and
trendsetters. They already have a budget for
entertainment and are looking for places to spend
it. An online version is also offered to meet the
mobile user’s needs.
Our team revolves around Founder and President
Joel Gelfand, VP Marketing/Distribution Stephanie
Pyne, Director of Design Fred Holliss and Sales
Representative Amy-Rose Sigouin. Between us we
have you covered.
Media Kit
Collage Media Group Inc.
www.collagemediagroup.com
Ph. 403-680-2087 Fax. 403-275-2276
Canada Office:
1415 4th Street SW
Calgary, AB, T2T 0Y2
US Office:
515 13th Street,
Modesto, CA, 95354
CHEF SPOTLIGH
H oTt e l D i r e c t o r y • S e a s o n a l R a t e s A p p l y
A
s a young child growing up
in Italy, in the south of the
peninsula to be exact, with vast
lands of olive oil, pasta, pizza
and amazing wine, it was hard
not to be inspired. It all began
when I grew up with my grandparents. I remember it as if it
was just yesterday. I recall waking
up in the middle of the night, or
even the early morning, taking
my one eyed teddy bear into the
kitchen where an army of family friends were gathered at the
table prepping to make passata
B
orn in the Nation’s Capital of
Ottawa Ontario, I started my
career in a small Italian deli, more
than a decade ago. This experience
led me to enroll in culinary school
for 4 years. My passion started to
grow into what has become “My
life”. After being trained classically
in French, Italian and Japanese
cuisine, I set off from my little
Northern Ontario town for the
wonderful west coast of Canada.
Rising through the ranks, and
earning the respect of my superiors, I decided it was time to take
RECIPES
ers Cocktail
Q Bump
pers Beef House
from Bum
e Christiansen
by Mixologist Stephani
Serves 1
Met hod
juice and
Mix vodka, liqueur, lime
ice. Agitate
purée in a shaker with
d tumbler. Top
fiercely. Pour into chille
Garnish with
with Sprite™ to taste.
lime. Serve with
mint, cucumber and
a smile.
Ing redi ents
my career to another level, and
headed over to Europe. I cooked
at many major events during
that time, the most impressive
being the lord Mayors ball for the
Queen, and the British parliament.
I had the privilege of working
alongside Anton Mosimann and
many other legends of the trade. I
also spent time in the French Alps,
in Val D’Isere, as a private Chalet
chef. I was privileged to travel to
Nice and Monaco and cooked for
the private wedding reception of
the Prince of Egypt. This experi-
A
s a child the idea of cooking struck me as
interesting. Though I did not fully understand
the fundamentals of it, it still did not stop me from
experimenting. From as early as I could remember I
was creating, For one example, when I was 5 and my
parents were entertaining guests I decided I would
be helpful and make a dish for our company: it consisted of chopped carrots, ice cubes and water. From
there my interest grew until age 15 where I started
my work career in the restaurant industry. By now
I found that cooking came very easy for me, and the
science behind it. After high school I started season-
5 leaves of mint
Sprite™
Slice of cucumber
Slice of lime
S
pepper
1/4 teaspoon black
2
1/2 teaspoon sea salt
a oil
canol
s
2 tablespoon
Parmesan cheese
- 100 g finely grated
ally at River Spirit Golf Course, where I learned the
most about cooking as there was a lot of free time and
resources to experiment with. I spent most of that
summer reading out of the Larousse gastronomique
and trying out new things that I had not done before.
The year after I became head chef of the golf course
but decided to leave at the end of the season to gain
hours towards a cook apprenticeship. I ended up
doing this at Smuggler’s Inn under Gary Hennessey
where I have been since. I am still experimenting as I
did as a child and my love for cooking has never been
stronger this includes having a roof top garden and
making my own cheese
becoming the head Chef at Sabroso, my current
position.
I am always passionate about food. I am
committed to leading a strong kitchen team and
executing consistently delicious food.
Combining fresh local ingredients, spices,
herbs and organic produce is my main drive
behind the menus of Sabroso.
Giving my heart and putting love in what I do
is the main secret ingredient.
ince the beginning my mother was my real
inspiration. The wonderful aromas from her
kitchen inspired me to pursue a career in cooking.
I have cooked professionally for Aqua Riva
Restaurant in Vancouver, Boat House and
Murietas in Edmonton.
Coming to Calgary I became a sous chef at
Social in downtown
hod Calgary where my mentor
Ing redi ents Met
bowl, coat
in large
Kenny Kaechele,
the cubes
Executive
Chef, offered
Place beef
s, black pepper,
rs pre-soaked
onionunder
with the green
1 pkg bamboo skewe
me the opportunity
to study
him and
oil. Seal bowl and
a
cubes
1’
canol
and
into
cut
salt
sea
practice his techniques and implement
my own
300g top sirloin beef
.
onions
refrigerate over night
3 finely chopped green fresh ideas. I believe that experience led me to
Serves 1
Bumpers Beef House
ence provided much more aspiration to move forward with my
career. During my latest travels, I
have found the beautiful town of
Banff Alberta. Its natural beauty
provides so much inspiration! I
decided to take the next step in
my culinary career and take charge
of my own kitchen. Bumper Beef
House offered that opportunity,
with a strong team and their desire
to excel.
Smuggler’s Inn
Sabroso
from Gauc
Guzman
by Chef Michael de
Dan De Marco
Chef Trevor Hopper
1oz Citrus Vodka
1 oz Melon Liqueur
Lime Juice
purée
Cucumber and lime
Michael de Guzman
n Beef
Parmesa
ho
di pomodoro, or tomato
Chef Mauro Martina
sauce as we know it here.
OEB Breakfast Co.
It was a beautiful summer
just a part of each and every day,
morning, the sun was just
about to rise, the aroma of ripe just like going to the market for
cooked tomatoes was filling the produce, or to the cheese monair and I could not wait to dig ger for a chunk of Parmiggiano
my fresh baked bread into it. Oh Reggiano, or to the butcher for
yes, fresh bread was made daily at some fresh butchered lamb that
nonna’s house. I remember sitting was raised on his farm. It was just
in front of the oven every other obvious to me that if I could not
day, just waiting for the fresh loaf be the next soccer superstar, then
to come out so that I could have the only other thing, that never
escaped my mind, was to become
the beginning or the end piece.
At nonna’s house cooking was a passionate chef.
top. Place
Pre-heat grill or flat
a long shallow
Parmesan cheese in
on pre-soaked
dish. Skewer beef cubes
skewers over
Grill
bamboo skewers.
4 times to cook
medium heat turning
is cooked to
each side. When beef
skewers to
desired wellness bring
coat each side
Parmesan dish and
n to grill and
well with cheese. Retur
slightly and
cook until cheese melts
. Plate and serve
brown
n
golde
a
turns
ly.
immediate
@lifestyleyyc
Bom Apetite!
/collagemediagroup
/lifestyleyyc
1