2011: TRADITION AND TECHNIQUE
Work and play. This year our speakers were on the search for crafting a successful restaurant and creating a most delicious meal. Whether that be by building brands and anticipating restaurant trends or taking a trip around the world for the perfect steak, we looked for the totality of how to craft a great feast. Fergus Henderson rounded the meal off with his story of how he jumped from architect to artistic visionary on the dinner plate.
The Art of Hospitality, The World of Steak: A Structured beef tasting, The Pleasure of Dining
List of Presenters:
Chris McDonald, Cava Restaurant, Toronto & Craig Flynn, Chives Café, Halifax, Mark Schatzker, author of “Steak: One Man's Search for the World's Tastiest Piece of Beef”, Chef Matty Matheson & Matty DeMille – Parts & Labour. Keynote Speaker: Fergus Henderson, St. John Bar & Restaurant, London UK
Brand New YOU! Branding from your soul. "The Importance Of Terroir" with Randall Grahm, The Origins of Taste with Joshna Maharaj & Bettina Schorman. "The Social Network" with Rebecca LeHeup, Executive Director, Ontario Culinary Tourism Alliance & Steve Dolinsky, Food Journalist and Broadcaster, Chicago.
“Riesling Kamp: A Slow Train Coming" with Charles Baker – Stratus, Charles Baker Riesling, Ontario, John Szabo Master Sommelier, Tom Penachetti - Cave Spring Cellars, Ontario, & Randall Grahm - Bonny Doon, California.