TRASHED AT TERROIR

PRESENTED BY SOBEYS

TRASHED at Terroir will feature dishes created by 10 chefs from across North America.
Each chef will rescue unexpected ingredients - ingredients that are often bound for the bin - to create delicious dishes. These chefs are currently implementing innovative food waste reduction practices in their own restaurants,
some of which will be highlighted in their unique Terroir creations.

 
head shot.jpg

MEGHAN ROBBINS

SUPERPOINT
TORONTO, ONTARIO

Meghan will be rescuing day-old bread to create rye ice cream with sourdough amaretti cookies and toasted sweet bread crumbs

BIO
CHRIS_SQUARE.jpg

CHRIS ZIELINSKI

MAPLE LEAF SPORTS + ENTERTAINMENT
TORONTO, ONTARIO

Chris is rescuing ugly produce and leftover food from events at Toronto’s Scotiabank Arena to create Gnocchi with Romesco Sauce.

BIO
GeorgeLenser-1.jpg

GEORGE LENSER

THE SKEENA BAR
TERRACE, BC

George will be rescuing brown avocados and wilted cucumbers to create seal tartar, an homage to his great-grand father and his Inuit friends.

BIO
kiki_square.jpeg

KIKI ARANITA

POI DOG
PHILADELPHIA, USA

Kiki and her collaboator Abbe Stern - founder of Fooding Forward here in Philadelphia, an initiative that rescues unused bread from restaurants and hotels and donates it to homeless shelters - will be rescuing day old bread and tuna blood lines to create ahi bloodline latkas.

JH_square.jpg

JOHN HIGGINS

GEORGE BROWN COLLEGE
TORONTO, ONTARIO

John will be rescuing sheep’s stomach, lamb heart and lungs to re-create the Rustic Haggis Bread Pudding from his submission to the Bread is Gold cookbook.

BIO
Rossy_square.jpg

ROSSY EARLE

FREELANCE CHEF
TORONTO, ONTARIO

Rossy will be rescuing corn husks, silk and cobs, as well as onion and garlic peels to create a spicy Smoked Corn Husk Soup with fried silk garnish.

BIO
bio+pic.jpg

ANNA MAE CRESPO

BISTRO ‘67
WHITBY, ONTARIO

Anne will be rescuing 2-day old sandwiches from PANTRY at Durham College to create "Chicken and Waffles" with Honey Garlic Chicken Gravy.

BIO
stofa-jason_SQUARE.jpg

JASON SAWISION

STOFA RESTAURANT
OTTAWA, ON

Jason will be rescuing lobster shells to create Chicken Bacon Ramen with a Lobster & Chicken Dashi Brodo.

BIO
crawford_square.jpg

RYAN CRAWFORD

BACKHOUSE
NIAGARA ON THE LAKE, ONTARIO

Ryan will be rescuing egg whites, garlic ends and peach tree trimmings to create Wood-Fired Mushrooms on Toast with Fried Egg white Mousse & Black Garlic "Caviar".

BIO
Chef+Barry+Serrao.jpg

BARRY SERRAO

PAINTBOX BISTRO + CATERING
TORONTO, ONTARIO

Barry will be rescuing potato peels and kale stems to create a fried potato peel garbage poutine with kale stem pesto.

BIO


THE 2019 TERROIR LUNCH PROGRAM IS GENEROUSLY supporTED BY

 
100km Logo 2 HIGH RES.png
SH+FR+Logos.png
 

01 Fogo Island Inn.jpg


THE PEOPLE’S CHOICE
PRESENTED BY
THE FOGO ISLAND INN


Delegates will be asked to vote for your favorite dish using our official event app, Whova. The winner will receive:

Three (3) nights at Fogo Island Inn; with all meals included (excluding alcohol); all excursions; one (1) commercial return flight in economy class from Toronto, Ontario to Gander, Newfoundland and ground transfers between Gander Airport and Fogo island (approx. value $7,750 CAD).

No travel to and from Toronto or expenses to stay in Toronto will be covered by Terroir. Chefs are responsible for any/all travel expenses to participate.


POP-UP CHOCOLATE BREAKS

PRESENTED BY CACAO BARRY