Monday, April 8th, 2013
401 Bay Street, Simpson Tower, 9th Floor
Tickets on Sale $175 +HST
For the Love of Food: Stories, Memories & Culture
Everything we eat has a story. Food is the basis of our existence, but we can also craft narratives around it: stories of hunger and sharing, of bounty and blessing. The dishes we prepare embody the traditions and heritage of our cultures; the memories we create through the food we eat, help define us. Food reminds us where we come from and encourages us to go somewhere new.
For this edition of Terroir, our presenters will share stories of their most compelling food experiences, memories and inspirations.
Master of Ceremonies:
Max Valiquette, Marketing and Culture Expert; Media Personality; Public Speaker; Author; Managing Director, Strategy, Bensimon Byrne
8:45AM – 5:30PM – Main Stage Presenters
This year we have an exciting list of local and international presenters who will share with you their stories about memories about their love of food. Speakers will give 20 minutes presentation in the main room and they will be scheduled in one-hour segments. This format will allow participants to come and go from our main stage presentations or sign up for a concurrent chef demonstration or workshop.
Opening Speaker: Peter Oliver, Oliver Bonacini Restaurants
Kate Krader, Food & Wine Magazine, New York, New York
Alison Fryer, The Cookbook Store, Toronto, Ontario
Nick Saul, CEO, Community Food Centers Canada
JP McMahon, Aniar Restaurant, Galway, Ireland
Andrea Most, Associate Professor of English, American Literature & Jewish Studies, The University of Toronto
Trine Hanneman, Scandinavian Chef & Cookbook Author, Copenhagen, Denmark
Peter Tempelhoff, Executive Chef, The Collection by Liz McGrath, Cape Town, South Africa
Adam Mason, Winemaker, Mulderbosch, South Africa
Anne Mendelson, Author, The Surprising Story of Milk through the Ages
Alessandro Porcelli, Founder & Director of Cook it Raw
Edward Pond, Food Photographer
René Redzepi, Chef & Co-Owner, Noma, Copenhagen, Denmark
10 a.m. – 5 p.m. – All day Hospitality Lounge
Featuring delicious snacks and beverages provided by:
Rossy Earle, Chef/Owner Supicucu with Grandview Valley Farms Empanadas
Sweet & Savory Snacks from Langdon Hall, Pastry Chef Sarah Villamere
Upper Canada Cheese
Neal Brothers Foods
Rosewood Estates Honey
Belmonte Raw Organic Juice Bar
Wines of South Africa
Merchants of Green Coffee
12:00PM – 1:00PM – The BIG Debate
Eating Our Own: Local Ingredients, Foreign Chefs, and the Question of Culinary Cannibalism
Moderator: Mitchell Davis, Executive Vice President, The James Beard Foundation
Noah Bernamoff and Rae Bernamoff, Co-owners, Mile End Delicatessen, New York
Lesley Chesterman, Fine-Dining Critic, The Montreal Gazette
Tobey Nemeth, Co-Owner, Edulis, Toronto
Joe Warwick, Food Critic, The Guardian, Founder of The World’s 50 Best Restaurants Awards, Author;Where Chefs Eat
GE Monogram Chef Demonstrations
Select one of our interactive 45-minute Chef demonstrations. Participation is limited to 20 delegates and delegates must pre-register.
10:00AM – Jeremy Charles, Raymonds, Nfld
3:00PM – Dave Evans, Gordon Food Services
We will be offering six, 1 ½ hour long workshops, that will run concurrently with the main stage presentations. These sessions will provide for more focused hands-on learning. Participants will sign up on-line once they purchase their tickets. Details will be confirmed closer to the date.
10:00AM – 11:30PM
Workshop #1 – Ontario Craft Beers with Steve Beauchesne
Workshop #2 – How to Create a Cookbook and The Publishing Process; Guide: Mika Bareket, Owner, Good Egg, goodegg.ca along with Jennifer McLagan, Chef and Award-Winning Food Writer, jennifermclagan.comand Naomi Duguid, Award-Winning Food Writer and Photographer, naomiduguid.com
Workshop #3 – Sustainable Growth – Learn Why Sales flatline and the interdependant competencies of sustainable growth, Instructor: Jill McAbe, Certified Executive Coach with expertise in leadership development and operational design.
2:00PM – 3:30PM
Workshop #4 – South Africa’s Surprising “Great Whites” Presenters: Adam Mason, Winemaker Mulderbosh Winery, South Africa, Norm Hardie, Winemaker, Naorm Hardie Wines, Prince Edward County, Jeremy Bonia, Owner and Sommelier, Raymonds, NFLD
Workshop #5 - Food on Film; an in-depth look at the technical and creative ingredients of capturing food on film. Presenters: Claudia Bianchi – Culinary Producer/Director, Food Stylist and Restaurateur & Rob Fiocca – Photographer/Director
Workshop #6 - Creative Cocktails – Heads, Hearts & Tales,
Christina addresses our most fond (and foul) recollections of drinking culture and where it’s heading next. Presenter: Christina Kuypers, Mixologist
1:00PM – 2:00PM – The Lunch Counter
These chefs are coming together for the Terroir 2013 lunch to present their versions of classic sandwiches and sides. We all have a favourite sandwich – a Clubhouse, a BLT, a Croque Monsieur – and we all like them done a certain way – only iceberg on a BLT! A Club isn’t a Club without frilly toothpicks! The Monsieur must be done on brioche!
Dessert will include Fluffernutter Sandwiches by Prince Edward County’s Matt and Erin DeMille and a selection of iconic Canadian treats by Toronto’s Andrea Mut.
James Roberts, Executive Chef at Park Country Club in Buffalo, NY
Bertrand Alépée, The Tempered Chef, Toronto, Ontario
Amanda Ray, Biff’s Bistro, Toronto, Ontario
Craig Deihl, Cypress, Charleston, South Carolina
Matt DeMille, Pomodoro, Wellington, Ontario
Erin DeMille, Royal Sugar, Wellington, Ontario
Andrea Mut, Andrea’s Gerrard Street Bakery, Toronto, Ontario
Curated by Ivy Knight, Swallow
5:30PM – GE Monogram – Terroir Awards for Excellence in Hospitality