For this year’s collaborative dinner, Creativity & The Idea of North, Terroir will be partnering with the Art Gallery of Ontario’s FRANK Restaurant, to create an inspirational dining experience, featuring 16 internationally renowned chefs from across Canada and beyond.
Carolyn Phillips is a food writer, scholar, and artist. She is the author of the fully illustrated All Under Heaven: Recipes from the 35 Cuisines of China (McSweeney’s + Ten Speed Press, August 2016) and The Dim Sum Field Guide: A Taxonomy of Dumplings, Buns, Meats, Sweets, and Other Specialties of the Chinese Teahouse (Ten Speed Press, August 2016).
Vikram Vij is a chef, entrepreneur, author and television personality. He was born in India, moved to Austria to study the art of cooking, and came to Canada in 1989 to work at the Banff Springs Hotel in Alberta. Today, he owns three award-winning restaurants in Canada: Vij’s Restaurant, Vij’s Rangoli and My Shanti.
Luciana Bianchi is an Italian-Brazilian journalist, book author and trained chef with a background in Molecular Science. A frequent traveller, polyglot, and food researcher with more than 20 years experience in the field, she has worked in Michelin-starred restaurants, cooked for celebrities, interviewed highly acclaimed international chefs, and published work in 15 countries. According to those in the industry, Luciana Bianchi is one of the most influential people working in gastronomy, forming opinion and discovering new talent around the world.
Crystal Luxmore pairs delicious dishes by Chef Amanda Cohen from the Terroir 10 Food Program with food friendly brews from Muskoka Brewery.
Amanda Cohen is the Canadian chef and owner of the restaurant, Dirt Candy, located in New York City. Her award-winning establishment was the city’s first vegetable-focused restaurant and is widely regarded as a key leader and innovator of the vegetable advocacy movement. In 2012, Cohen released her own cookbook, Dirt Candy: A Cookbook; the first graphic novel cookbook to be published in North America.