Terroir Hospitality Symposium
Arcadian Court, 401 Bay Street, 8th Floor (Queen & Bay)
7 a.m. – 6 p.m.
After Party – Terroir Ticket holders!
6:30pm to 2am at the Drake Hotel hosted by Ivy Knight and featuring cocktails by Cameron Rector from Vera’s Pizzeria in Buffalo, New York and a shellfish feast harvested from the Gaspésie by chef Danny Smiles from Le Bremner in Montreal, Quebec.
7:00 am Registration
7:00 – 9:00am
Breakfast Buffet – prepared by Michael Robertson & Jamie Meireles, Chefs, Oliver & Bonacini, Toronto
Community building & creative collaboration in the world of gastronomy.
The Terroir Hospitality Symposium is Canada’s leading hospitality industry event. In its 8th year, we bring together like-minded leaders from all sectors of the hospitality industry to network, collaborate on innovative ideas and to share experiences that provide inspiration. The key to our success has been in strategically curating a program that showcases talent from Canada and internationally – across all sectors of the hospitality industry – including chefs, producers, sommeliers, beverage producers, manager and front of house staff as well as marketing and media professionals. The one-day format provides educational resources as well as being a mechanism for participants to discover new ideas while being introduced to culinary leaders and innovators within this complex and varied industry. The foundation for our content is based on regionally based cuisine (Terroir) and sharing like-minded ideas on food systems and sustainability. This year’s theme of ‘community building’ and ‘creative collaboration’ will showcase examples of how the hospitality industry supports each other by sharing ideas & collective resources to build strength. With each presentation we will look at how individuals, organizations and communities work together for a greater common purpose, thereby building a strong collective.
Master of Ceremonies
Alessandro Porcelli, Cook It Raw
Ivy Knight, Swallow Daily
Program Details (Subject to Change)
8:30am Opening Remarks
Arlene Stein, Chair, Terroir Symposium, Toronto
Peter Oliver, Oliver & Bonacini Restaurants, Toronto
EMCEE: Max Valiquette, Marketing & Culture Expert, Media Personality, Public Speak, Author, Marketing Director, Bensimon Byrne, Toronto
8:40 – 10:00am Main Stage Presentations
Krystina Roman, Rosewood Wines, Niagara
Stone Soup: Chef’s Collaboration
Alessandro Porcelli, Cook it Raw, in Conversation with The Group of Seven Chefs
An American Abroad: Creating Community in the Basque
Kevin Patricio, Chef and Restaurateur, La Madame and Founder, Basqueland Brewing Project, Donostia-San Sebastián
Building Better Teams
Jill McAbe, Certified Executive Coach specializing in leadership & organizational development; PCC level Founder, Restaurant MGMT Academy; Managing Director, Harvest Kitchen, Toronto
Brandon Baltzley, Proprietor & Chef, TMIP at Exterior Farm; Founder CRUX, a ‘nomadic culinary collective’ and Author, Seven Lives, La Porte County, Indiana
10:00am Break: Hospitality Lounge
Big Green Egg & Chef Michael Olson, THR & Co., The Drake 150, Neal Brother Foods with Steve Gonzalez, Ryerson Food Services, Upper Canada Cheese
We will be serving Samuel Adams beer from 11 a.m. – 3 p.m.
10:30am Creative Culinary Communities
Panel moderated by Rebecca LeHeup, Executive Director of the Ontario Culinary Tourism Alliance, featuring Dimitrios Zarikos, Regional Vice-President & General Manager, The Four Seasons Hotels; Anne-Marie (Ami) Hovstadius, VisitSweden, Helen McDaid, Fáilte Ireland & Don House, Chairman, Alberta Culinary Tourism Alliance.
11:00am Main Stage Presentations
The Modern Monks: Ontario Viticulturalists and Winemakers Discovering Their Own Terroir
Thomas Bachelder, Co-Proprietor, The Bachelder Project, Montréal
Redefining Rural through Social Business
Shaun Majumder, Actor, Social Entrepreneur, Burlington NL
Food and The Foreign Correspondent
Nathan Thornburgh, Co-founder and Publisher, Roads & Kingdoms, NYC
Chef in the Jungle
Mara Jernigan, Director, Belcampo Belize, Belize
A Swedish Culinary Ambassador
Fia Gulliksson, Food in Action, Food Ambassador for the region of Jämtland, Sweden
Female Chefs are Chefs, Too
Amanda Cohen, Proprietor & Chef, Dirt Candy, NYC
1:00 – 3:00pm Potluck Lunch: A collaboration among American and Canadian Chefs
Sonja Finn, Dinette, Pittsburgh
Heather Mordue, L’unita, Toronto
Lauren Resler, Empellón Cocina & Empellón Taqueria, NYC
Michelle Edgar, The Sweet Escape, Toronto
Kristen Kish, Menton, Boston
Amanda Ray, Biff’s Bistro, Toronto
Jamie Malone, Sea Change, Minneapolis
Tobey Nemeth, Edulis Restaurant, Toronto
Sarah Simmons, City Grit, NYC
Lora Kirk, Ruby Watchco, Toronto
Alex Feswick, The Drake Hotel, Toronto
Charlotte Langley, Story’s, Toronto
Léonie Lilla, The FARMERS Daughter, Toronto
3:00 – 6:00pm Main Stage Presentations
The Taste of Tuscany – Wine, Food and People
Charlotte Horton, Winemaker & Co-Proprietor, Castello di Potentino, Tuscany
Lucky BEEF – Peter Meehan from Lucky Peach in Conversation with David MacMillan & Frédéric Morin, Joe Beef, Liverpool House and Vin Papillon, Montréal
Toquébecoise – A Champion of Québec Culinary Identity
Culinary Musings from a Gastronomic Iconoclast
An Art Installation by Chef Grant Soto – aka Taylor Clarke – Screenwriter and Comedian, Toronto
Instinctive Cooking – Reality & Courage
Margot Henderson & Melanie Arnold, Chefs and Co-owners, Arnold & Henderson, Rochelle Canteen, London
Welcome to the 41º Experience
Albert Adrià, Chef, Tickets and 41˚, Barcelona
Community Building and Successful Creative Collaboration
Daniel Boulud, Chef, Boulud, NYC and Café Boulud, Toronto
Collaboration and Open Dialogue
David Chang, Chef, Momofuku NYC and Toronto
Kitchen Workshops – Drop In
10:00 – 11:00am
Gaspésie Sauvage – Wild Foods
Gérard Mathar will take the audience on a virtual trip through the Gaspésie with a description of how he and his family live alongside the nature that surrounds them, showcasing examples of products that he forages and why they are an important part of the Gaspésie region. The audience will get to taste a few canapés presented by John Winter Russell, made from the products that Catherine and Gérard have supplied.
11:30am – 12:30pm
Craft Beer: Why the Revolution Matters, and What The Heck Is A Hop?
Grant McCraken, Head Brew Master, Boston Brewery & Mirella Amato, Master Cicerone®, Toronto
As a leader of the craft beer revolution, few beer experts are more well-positioned to discuss craft beer’s importance in beer history than brewers from the Boston Beer Company, proud brewers of Samuel Adams. Join us to hear from a nanobrewer from the brewery as he shares his insights into the craft beer segment and how Samuel Adams has helped evolve the better beer movement in the US, and now Canada.
He will be joined for the last half by Mirella Amato, Master Cicerone® and author of Beerology: Everything You Need to Know to Enjoy Beer… Even More, and they will talk about hop growing initiatives in Ontario. Through a guided tasting of three beers, Mirella will illustrate the glorious range of aromas and flavours that different hop varieties contribute to beer.
1:00 – 3:00pm
Try Swedish at Terroir.
Chef demos from Sweden. Each chef will demonstrate his or her specific philosophy and provide an appetizer to the restaurants in four different regions in Sweden.
Magnus Ek, Oaxen Krog & Slip, Stockholm
Nordic vegetables and fermentations
Fermented apples & aged turnip fried in apple vinegar with hazelnuts & parsley cream.
Frida Ronge, Restaurang vRÅ, Gothenburg
Halibut & Swedish roe sashimi style
Halibut with vendace roe Kalix löjrom, pickled shallots, scallions and brown butter flavored with Yuzu.
Daniel Berlin, Restaurant Daniel Berlin, Skåne Tranås.
Why we do what we do.
Celery root in its own broth with bread that bears its signature. Raw kid goat with fresh flowers and barley. A slurp of sliced, cold-smoked marrow, seaweed, mushrooms and cow’s cream.
Fia Gulliksson, Jazzköket, Östersund
Artisan products from the gastronomic region of Jämtland
Bites of crispbread with cellar-matured goat cheese & Gran Zirup (spirits flavored with spruce syrup) and SAV birch sap syrup, smoked reindeer from Goijke and a birch sap snaps from SAV distillery.
Check out Swedish Gastronomy and Chefs
3:15 – 4:15pm
The Meal Less Travelled: How to Utilize the Whole Animal
Presented by Feast ON featuring Ryan Donovan & Chef Carl Heinrich, Richmond Station, Toronto
A demo, discussion, and tasting by Richmond Station and Feast ON showcasing how to utilize the whole animal to keep your food miles low and food costs in line while delivering an authentic taste of place.
Presented by Feast ON featuring Chef Carl Heinrich & Ryan Donovan, Richmond Station, Toronto
Feast ON is a criteria-based program designed to help people experience restaurants of all shapes and sizes that champion Ontario food & drink. From food trucks to fine dining establishments, discover true tastes of place in restaurants that have become “Certified Tastes of Ontario”.
Richmond Station is a stopping place, a bustling neighbourhood restaurant in the downtown core. We are committed to delicious food and excellent hospitality. We have a daily chalkboard menu that compliments our seasonal pantry offerings. Richmond Station is ingredient focused and technique driven.
4:30 – 5:30pm
The Wild West – New Frontiers in Western Cuisine
The Alberta Ate Chef Collaborative
Featuring Jessica Pelland - CHARCUT Roast House & Charbar Restaurant & Rooftop Patio with John Jackson & Connie DeSousa & Karine Moulin – Hotel Arts with Duncan Ly
The Alberta Ate Chef Collaborative is a fresh initiative from the Alberta Culinary Tourism Alliance. The spotlight shines on Alberta’s incredibly rich culinary offerings for the region. Inventive chefs from the province are selected as ambassadors to collaborate, compete, create, and of course, cook at events to share ”what makes Alberta unique in its tastes. Mentorship is one of the cornerstones of the Alberta Ate collaborative, where both mentor and mentee are intricately entwined – join us to celebrate these unique relationships as they come together and each element enriches the other.
Wine Workshops – Pre-registration required – onsite day of Symposium
10:30 – 11:30am
The “Next Big Varietal” Smackdown: Tasting Ontario’s Less Known Varietals
Chair: Will Predhomme
The Teams: Team Gamay – Shiraz Mottiar, Malivoire Wine Company; Team Sauvignon Blanc – Craig McDonald, Trius Winery at Hillebrand; Team Cabernet Franc – Ritchie Roberts, Fielding Estates Winery; Team Syrah – Rob Power, Creekside Estate Winery; Team Semillon – JL Groux, Stratus Vineyards
12:00 – 1:00pm
The Future of The Sommelier (What is the state of the nation?)
Chair: Jamie Drummond
Panel: Zinta Steprans, Wine Director Soho House North America; Mercedes Bachelet, one of Sweden’s top Sommeliers; Veronique Rivest, Canada’s top Sommelier; Jennifer Heuther, Master Sommelier; Cliff Lede, Cliff Lede Vineyards
2:00 – 3:30pm
Cool Climate Chardonnay Showdown and a take on “Options”
Chair: Bruce Wallner, Master Sommelier, Toronto
Speaker: Mercedes Bachelet, Sommelier, Stockholm
4:00 – 5:30pm
Natural, Biodynamic and Orange wines in Ontario: A Triumph of Technique or Terroir?
Chair: John Szabo, Master Sommelier, Toronto