Did you know that Canada is a leading grower of Pulses? Wait what is a pulse? You can cook with pulses? Most people cook and eat pulses but don’t know what they are. TheUnited Nations actually declared 2016 the Year of Pulses because pulses are nutritional, cost effective and packed with proteins.
Now entering it’s third year, Canadian chefs 30 years and under can apply to take part in San Pellegrino's internationally renowned competition, designed to scout and develop the best young chefs in the world. Contestants of the S.Pellegrino Young Chef Competition have the opportunity to gain valuable coaching from the industry’s best while networking and gaining national and international visibility.
Hockley Valley has been renowned for being one of the best culinary and relaxing vacation getaways here in Ontario. With a focus on local and exceptional hospitality, the team behind Hockley Valley envisioned adding a vineyard and winery to their already stunning property. After years of planning, the dream of opening a winery in Ontario came to fruition.
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.