Program 2012

6th Annual
TERROIR HOSPITALITY 
INDUSTRY SYMPOSIUM 
The NEW RADICALS

April 23rd, 2012 
Arcadian Court, Toronto
Oliver & Bonacini Events – 401 Bay Street, Simpson Tower, 8th Floor

Tickets on Sale January 17th, 2012

7 a.m. – 6 p.m.

$175 + HST
www.terroirsymposium.com

ArcadianCourt

There’s a new breed of chef and restaurateur forging a new regime in food. Well-educated and highly skilled individuals, they are constantly in pursuit of excellence. Many of these chefs have accreditations from the best culinary schools, but will still gladly work for free with the world’s top chefs. Their practices are ingrained in the principles of sustainable food production and local farming. They are collaborative, tactile, resourceful-types who are opening up shop in unassuming spaces serving Michelin-worthy fare. Less interested in what the establishment thinks; they have access to supportive communities with the tap of a finger and are business-minded hospitality professionals sharing knowledge and inspiration from their fellow colleagues. Their food is made from scratch and it’s delicious, honoring traditional and trusted techniques while delivering ingredients in a radical new way. They are the vanguard of modern cuisine.

In this year’s symposium we examine the people, ideas and principles within this movement, and what kind of impact they have had on hospitality. Join us on the journey.

Program Itinerary

7:00 a.m. – Registration & Breakfast
8:45 a.m. – Video profile of the Saturday Night Projects at Noma
8:55 a.m. – Welcome to the Terroir Symposium

9:15 a.m. – 10:20 a.m. – The People – General Sessions

Rock & Roll Models

Ken Friedman Partner, The Breslin, The John Dory Oyster Bar, The Spotted Pig

  • Former music executive turned restaurateur Ken Friedman opened his first restaurant because he wanted a place to eat where he’d feel comfortable. What’s his formula for success? Taking a cue from the world of Punk Rock, Friedman discusses why he believes success is less about a formula and more about taking a chance on something new, finding the right people, and working hard to make it succeed. As he once told a journalist for the New York Observer, “the Sex Pistols are in the rock ’n’ roll hall of fame not because they’re the best guitar players or wrote the best songs, but because they did something new that other bands copied, and they inspired a whole generation.”

Do-it-yourself

Max Rimaldi, Proprietor, Libretto Restaurant Group

  • What does it take to make it as a restaurateur today? Max Rimaldi knows. His focused, out-of-the-boite thinking has lead to three uber successful restaurants in Toronto. “I don’t want to live my life just getting by,” says Rimaldi. “I want to wake every morning and conquer the world.” Rimaldi talks about this attitude as well as how to build a business plan and work within a neighborhood to deliver an experience that satisfies and stimulates today’s generation of restaurant patrons.

Intentional Creativity

Vanessa Eckstein and Marta Cutler, blok design

  • From brand identity to books to dishware, blok design thrives in the periphery of a concept. Exploration and uncertainty inform and inspire their creativity. Vanessa Eckstein and Marta Cutler discuss how stepping outside your own pre-conceptions and exploring non-linear realms of thought, raising questions and challenging boundaries, can create a path to re-imaging your business, your vision and your perception of the society that is your milieu.

Fresh Ideas, Raw Talent

Doug McNish, Raw, Vegan Chef & Author Eat Raw, Eat Well.

  • Chef Doug McNish is one of the foremost Vegan/Rawfood chefs in the world, intent on inspiring change by taking organic, whole food and plant-based cuisine to the mainstream. In his book, Eat Raw, Eat Well Doug redefines culturally embedded ideas of what is meant by “delicious.” In this illuminating presentation, Doug demonstrates some basic techniques regarding the preparation of raw and vegan foods and in doing so, re-wires our tastebuds.

Hospitality – Porter Airlines

  • Porter sets the standard for service, bringing an uncompromising commitment to delivering on its “flying refined” brand promise. So, all our passengers enjoy our premium service, every flight, every day.

10:20 a.m. – 10:40 a.m. – BREAK – Savor Stratford

  • Bijou Restaurant, The Restaurant at Mercer Hall Inn, Pazzo Ristorante, Revel Caffe, Tea Leaves Tea Tasting Bar

    Menu
    BACON PRALINE APPLE FRITTER with maple custard and bacon fat icing

    APPLE FRITTER with maple custard, maple sugar, and cashew butter crunch

    Revel Revolution coffee blend in both French Press and Pour-Over brew processes

    Local Ontario Savoury Herbal Tea from Tea Leaves Tea Tasting Bar

10:40 a.m. – 12:30 p.m. – The Principles – General Sessions

Giving Back – Second Harvest

  • Second Harvest is the largest food rescue program in Canada. For the past 26 years, Second Harvest has been picking up donated, excess food, which would otherwise go to waste, and delivering that food to more than 200 community agencies in Toronto. Recognized for its efficiency and impact of services, independent research group Charity Intelligence Canada has named Second Harvest a Top Pick Charity three years in a row.

Better Food Systems

Lilia Smelkova, Food Day USA, Campaign Manager

  • The new breed of chef and restaurateur are doing work that goes beyond the confines of their establishment. They’re playing a leading role in food advocacy. Lilia Smelkova shares her experiences of collaborating with chefs while working with Slow Food International and Food Day USA. Smelkova uses examples from Eastern Europe, Italy and the U.S. to illustrate how the industry is raising awareness and educating the public to improve our food system as well as influencing government on food policy.

Creating the Message, Galvanizing the Industry

Michael Stadtlander, Chef and organizer Foodstock

  • No longer is it enough to stay in the kitchen and cook. Hospitality has an integral role to play as an advocate for the land and the resources that make great cuisine possible. The idea of our industry joining forces to support our food system is one that has been gaining momentum. In this important discussion, Michael Stadtlander talks about Foodstock, his incredibly successful one-day event that took place in October to protest a proposal to build a mega-quarry on prime farmland just north of Toronto.

Salt-water Solutions for Weary Seas

Barton Seaver, Author, For Cod & Country

  • Barton Seaver wants to change our relationship with fish. That so much of the talk about sustainability is scientific makes it a difficult concept to embrace. Seaver wants people to balance the romance of eating seafood, while acknowledging that real sustainability is about our understanding of the issues and our practices, the first steps towards finding real solutions. In this discussion Seaver explains how the proper care and skillful preparation of great fish enhances the dining experience, positively impacting our attitudes, making his message palatable and more approachable.

Where the Wild Things Are.

Tama Matsuoka Wong, Author, Foraged Flavor

  • Where most people see weeds, Tama Matsuoka Wong sees the makings of a great dish. As forager for Daniel, the flagship restaurant of Daniel Boulud, she has identified wild plants with fabulous flavour. Matsuoka Wong talks about how her research can change the way we look at ingredients and how chefs can sustainably integrate local wild plants into their menus.

Canadian Cuisine; An Edible Mosaic

Kristian Eligh, Chef de Cuisine, Hawksworth, Vancouver

  • The cusine at Hawksworth – one of Canada’s most exciting new restaurants – reflects both the terroir and the rich multi-national complexion of its city. Chef Eligh demonstrates a dish that illustrates how local product can be expertly re-imagined by a deft hand, a diverse cultural prerogative that works in harmony with its surroundings.

12:30 p.m. – 2:00 p.m. – Lunch

Wok and Roll-Riding the Rails of Chinese Canadian Cuisine

Curated by Ivy Knight
Cocktails by Dave Mitton

  • During the 19th century, thousands of Chinese immigrants were employed as labourers during the construction of the Canadian Pacific Railway. Many who stayed in Canada after completion of the railroad, often with no training as chefs or cooks, opened small, inexpensive restaurants that featured items based on their traditional cuisine, but adapted to a Canadian tastes, and often available alongside the cuisine of other immigrants; Scandinavian loggers, mill workers from Eastern Europe. Thus was developed the Chinese smorgasbord; pot stickers beside pierogies, and sweet and sour chicken next to Swedish meatballs. These early restaurateurs were pioneers who by necessity, adaptation and innovation developed fare that, over successive generations, has come to be known as Canadian Chinese. Across Canada and the U.S., North American style Chinese Food is readily available and hugely popular, at buffet style restaurants and take out joints.

    Inspired by the idea of innovation and working within contemporary culture, fifteen of our most esteemed chefs are preparing a feast featuring those traditional menu items but using only the finest ingredients available.

    Matty Matheson 
Executive Chef, Parts & Labour; Noodle Bar
    Scott Vivian
 Executive Chef & Owner, Beast Restaurant; Baby Bok Choy & Ribs
    Christopher Brown
 Chef, The Stop Food Enterprise; Snow Crab
    Alex Feswick
 Chef, The Brockton General; Swedish Meatballs
    Graham Pratt 
Executive Chef, The Gabardine; Crispy Squid with Spicy Salt
    Marc St. Jacques 
Executive Chef, 
Auberge du Pommier
; General Tsao Sweetbreads
    Nick Liu
 Owner & Executive Chef, GwaiLo; Sweet & Sour Chicken Balls and Sweet & Sour Tofu Balls
    Jeremy Charles
 Executive Chef & Owner, Raymonds, NFLD; Macaroni & Cheese
    Kevin Gilmour Chef de Cuisine, 
The Drake Hotel; Pork Carving Station with Peanut-Ginger Slaw
    Charlotte Langley 
Chef de Cuisine, Café Belong; Salt & Pepper Egg with Rising Sun Sauce
    Jason Bangerter, Executive Chef, O&B Canteen, Luma; Spring Roll & Cold Roll
    Aaron Bear Robe 
Executive Chef & Owner, Keriwa Café; Bison Perogies
    David Givon
 Head Chef, The Bellevue; Crispy Beef with Honey, Garlic & Ginger
    Christine Fancy 
Pastry Chef, The Gabardine; Fortune Cookies
    Melanie Clancy
 Head Chef & Owner, Boreal Gelato Co.; Sundae Bar

2:00 p.m. – 3:00 p.m.- Concurrent Sessions

Please choose your break out sessions as you see fit, first come, first served!

Natural Wine: Highest Respect or Simply Neglect?

Alice Feiring, Wine Writer and Author

  • Drinking natural wine, just wine without stuff in it, has been the geek-who-knew-how-to-find-them-from-the-many-wines-on-the-shelves-and-winelists’ little secret for many a year. Well that secret’s cover is now blown and these lively, varied wines are threatening the status quo. Alice Feiring, acclaimed author of The Battle For Wine and Love: Or, How I Saved The World From Parkerization and the recently published Naked Wine, relates stories from her time writing about, hanging out and drinking with the Natural Wine crowd. Sample some illustrative wines, ask the tough questions, and find out just how this is going to change what is in your next glass.

A Fork in the Road: Hungry for Travel

Rebecca Leheup, Executive Director, Ontario Culinary Tourism
Craig Flynn, Chef & Owner, Chives Canadian Bistro in Halifax, Nova Scotia.
Christa Glennie Seychew, Food Editor at Buffalo Spree magazine, Owner of Feed Your Soul.

  • There is only one thing every tourist does three times a day – EAT! Culinary tourism is a hot international topic – more than a trend – it’s being recognized to stimulate economic development. Join Rebecca LeHeup as she discusses culinary tourism with Craig Flinn and Christa Glennie Seychew. Learn how culinary tourism has benefited their business and provided a platform for partnerships in their community.

Culinary & Drink Trends

A deep dive- looking into current influences and what is on the horizon.

  • Franco Stalteri-Creator, Charlie’s Burgers / VP Brand Experience, Your Brand
    Grant van Gameren-Executive Chef, Enoteca Sociale
    Frankie Solarik-Partner, Executive BarChef
    Nick Liu- Executive Chef, GwaiLo
    Adrian Ravinsky- Proprietor, 416 Snack Bar
    Andre Marques-Partner, Milagro restaurants
    Renee Suen-Freelance food writer
    Chris Johns-Food and Travel writer

Expression and rebellion of the Québec boreal territory

Société-Orignal, Alexander Dacruz & Cyril Gonzales
Derek Damman, DNA

  • Société-Orignal is definitely the new radical of ingredient purveyors… and they’ve even got a manifesto to prove it. They explore the creative, artistic side of agriculture to bring pure and unique ingredients from the boreal region of northern Quebec to restaurateurs in cities around the world. From cold-drying sunflower seeds in potato sacks to hand-tapping trees for maple syrup, they want to preserve techniques and a way of life for farmers and artisan producers in the region. Spend an hour playing with the Société exploring aromas and tastes while learning about pushing the boundaries of convention to create a niche market for the future.

Cocktails: The Back Story.

Dave Mitton, Owner, Harbord Room and President of the Canadian Bartender’s Association, Ontario Chapter
Christine Sismondo, writer, cocktail researcher & barfly

  • For the past ten years, a movement towards craft cocktails has dominated bars across North America, Europe and Asia. Since the ethos is marked by an obsessive love of old cocktail books, glassware and 19th century facial hair, it’s easy to guess that it’s motivated by an interest in history – but what history? In this seminar, we’ll get an introduction to the roots of the craft cocktail movement and how bartenders came to be interested in reconstructing a previously lost “foodway.”

Terroir of Ontario Farms – it all starts here.

Jason Persall, President, Pristine Gourmet

  • Jason will recount the history of his family farm and why it is so important to our business and our customers, along with how farming has evolved thru four generations of family farming. Learn why supporting farmers is good for everyone and what is going to be the driver that keeps this ‘local, healthy, sustainable’ engine revved up for the future?

3:15 – 4:45 p.m. – The Potential – General Sessions

Accountability and Answers in the New Food Order

John S. J. Lee, President, Chippy’s Fish & Chips Inc., Instructor & Freelance Food Writer

  • What are the ethical and moral parameters of responsible trade and commerce related to sustainability, traceability and the organic movements? By examining various sectors of the hospitality industry, our investigation seeks to flesh out the ideas contained within the semantics of today’s food parlance.

Growing with the Flow: From Idealism to Successful Business Model

Jeff Crump, Executive Chef, The Landmark Group

  • Jeff Crump’s radicalism has changed over the years. He started his career in the early days of the Slow Food movement and was a keen student of the changes going on in the hospitality industry. Crump talks about his journey from idealistic cook to author, businessman and father and how he’s ensuring the sustainability of his earth-to table ideals within the growing framework of the Landmark Group. Using his own experiences as a model, Jeff discusses how pragmatic adaptations enhance an idealistic vision and help build a sustainable and successful business economy.

Fame & Fortune: How Connie DeSousa is seizing the Day.

Connie DeSousa, Chef/owner Charcut, Calgary

  • After finishing in the top three on Food Network Canada’s Top Chef, DeSousa and her restaurant are creating a buzz on Calgary’s food scene. DeSousa talks about how her appearance on the show has affected her life. She discusses the importance of collaboration with fellow chefs and the use of social media in her new ventures such the Alley Burger food truck and CHARPOP, her wildly successful pop-up restaurant.

For the Love of Food

Ben Shewry, Chef, Attica, Melbourne, Australia

  • Shewry’s presentation wowed the audience last year at the inaugural MAD FoodCamp in Copenhagen, Denmark. Cooking from the heart, he draws inspiration from his experiences growing up by the ocean in rural New Zealand. While Shewry believes food can be evocative, emotional and thought provoking-appealing to all of the senses- the key is the sense of taste; that you are eating something good is made evident by tasting the purity of the ingredients. At Terroir, Shewry talks about the creative process he uses to come up with his unique dishes and how food, if properly prepared, presented and enjoyed can be an instrument of subtle education.

4:45 p.m. – GE Monogram – Terroir Awards – Presentation

  • Thanks to our partnership with GE Monogram, the Terroir Hospitality Symposium is able to present the inaugural Awards of Excellence in Hospitality. These awards are aimed to passionately inspire, nurture and celebrate excellence throughout the Canadian culinary industry.

GE

5:00 p.m. – 6:00 p.m. – Reception – Sponsored by the Cheese Boutique

Thanks to all of our sponsors for helping to make this event happen:

  • GE Monogram, Oliver & Bonacini Restaurant Group, The Fairmont Royal York, Porter Airlines, Le Creuset, Gordon Food Service, The Cheese Boutique, The Siren Group, Good Food Media, The Ontario Culinary Tourism Alliance, City Bites, Food Land Ontario, Ontario Tourism Marketing Partnership Corporation, Mission Hill, Corby’s Distillery, Profile Hospitality, Chef Events, The Drake, Second Harvest, Norm Hardie Wines, Charles Baker Riesling, Tawse, flat Rock Cellars, Le Clos Jordan, Spearhead Brewery, Rosewood Estates, Henry of Pelham, Stratford Culinary, Tea Leaves, Rebel Caffe, Bijou Restaurant, Pazzo Ristorante, Mercer Hall, The New Farm, Forbes Wild Foods, Mad Maple Farms

Cheese

GFS