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The 2019 TERROIR SYMPOSIUM will explore the choices we make and how they affect the growth, change and collective identity of our industry. The event will offer more main stage programming in the form of 12-minute talks and 2 in-depth panel discussions, alongside six industry focused workshops.

 

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OPENING REMARKS

8:30AM - 9:00AM

Rebecca Mackenzie, President + CEO, Culinary Tourism Alliance

Arlene Stein, Founder, Terroir Hospitality

Amanda Cohen, Terroir Chef Ambassador + Owner, Dirt Candy NYC

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MORNING
KEYNOTE

9:00AM - 9:15AM

Chef Selassie Atadika of Midunu Restaurant in Ghana shares her choice to build a career that focuses on creating authentic experiences where culture, community and cuisine intersect

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12-MINUTE TERROIR TALKS

9:15AM - 10:30AM

Ron Tite, 2019 Symposium MC, Founder + CEO, Church + State

Canopy Growth President & CEO Mark Zekulin on the risks + rewards of choosing to gamble on Canada’s growing Cannabis Industry

Sneak Peak: Six Primrose Documentary by Community Food Centres Canada

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An Easy Choice:
Achieving Gender Balance in the Industry

10:00AM PANEL DISCUSSION

Lead by moderator journalist Marie-Claude Lortie with contributors Soleil Ho, writer, chef and host of the Racist Podcast, Mary Sherpe, writer, activist, creative director and co-founder of the Feminist Food Club, Trina Moyles author of Women Who Dig: Farming, Feminism, and the Fight to Feed the World (2018) and Petra Mutch Founder of Eve-volution.

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12-MINUTE TERROIR TALKS

11:00AM - 12:30PM

Mark Brand, Chef and Social Entrepreneur from British Columbia, on the choice to be a leader, and despite obstacles, encompass good in every step

Founder Taylor Widrig of Mermaid Fare in Nova Scotia on choosing farmed seaweed instead of traditional, land-based produce

Trashed at Terroir: 10 chefs, 10 unique dishes made from ingredients which would otherwise have landed in the trash. Meet the people behind our 2019 ambitious lunch program

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A Difficult Choice:
Farmed vs. Wild Seafood

12:00PM PANEL DISCUSSION

Lead by Terroir Founder and CEO Arlene Stein with contributor Paul Uys, Trustee of the Board of the Marine Stewardship Council, Chef Ned Bell of Ocean Wise, Chef/Owner David Hawksworth of Hawksworth Restaurant Group and Jennifer Johnston, Owner of Fisherfolk.

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12-MINUTE TERROIR TALKS

1:30PM - 3:00PM

Ingrid Jarret, of Watermark Beach Resort on the choice to fuel change in the hospitality industr

Sarah Meikle, CEO of the Wellington Culinary Events Trust and Festival Director of Wellington on a Plate, on the choice to put food first in destination development

Globe & Mail Columnist Denise Balkissoon on the activists choice to either punch up (towards Big Food) or down (towards individuals and communities).

Liz Alpern , Co-owner of The Gelfeteria and creator of Queen Soup Night, will challenge the choices made to preserve heritage and self

Ben Branson, Founder of Seedlip, on his choice to change the way the world drinks, without alcohol

Lori Nikkel and Caroline Glasbey will present the research behind “Measuring Food Loss and Waste Across The Canadian Supply Chain“

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12-MINUTE TERROIR TALKS

3:30PM - 5:30PM

Paul Newnham, Executive Director of the SDG Chefs Manifesto, on every chef’s choice to be or not to be an advocate for social change

Ann Shin, Director of the documentary “The Superfood Chain” explores how our choice has a ripple effect on the lives of farm families

Executive Chef Bill Alexander of the Grey Owl Resort on the choice to develop Indigenous Food Tourism in Canada

Gillie Basan writer, broadcaster, food anthropologist and owner of the Wilderness Retreat in Scotland on the choices made to thrive and survive in the food tourism industry

Steve Bezasu, Lobster broker on the choice to open a restaurant in the middle of nowhere and serve nothing but local food – fresh not fried

CEO of the Indonesia Tempeh Movement, Wida Winaro on choosing sustainable, affordable proteins while celebrating Indonesian food culture

Kristen Hawley of SKIFT Table on future trends and choices in dining

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AFTERNOON KEYNOTE

5:15PM - 5:30PM

Owner of Shokunin in Calgary, Chef Darren Maclean explores the choice to leave his restaurant to compete on The Final table, while staying true to his passion for Japanese cuisine made with Canadian ingredients


 

2019 WORKSHOPS + MASTERCLASSES

Workshops + Masterclasses are open to all registered delegates and must be pre-booked using your Universe ticketing account. There is a $5 charitable donation collected with each reserved seat.
This fee supports the good food initiatives of our Community Food Centres Canada.

 
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Your Choice:
Fostering the Spirit of Innovation

A thoughtful discussion with current leaders and innovators from one of the world’s oldest industries: distilling. We’ll look at how they’re moving the industry forward through storytelling, bold decisions, and unlikely partnerships - and how their choices can be applied to the industry as a whole.

The workshop will be led by Dick Snyder founder of Drink Toronto with contributions from Neil Conway of Waterford Distillery, Sarah Parniak of Seedlip, Jennifer Commins of Pluck Teas, as well as Omid McDonald of Dairy Distillery, .

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Your Choice:
Rethinking Waste in The Restaurant

Experts in the food waste management, Chefs Douglas McMaster and Blair Hammond of Silo Brighton, alongside Assistant Professor Bruce McAdams from the University of Guelph and Jean-Francois Archambault, Founder and CEO of La Tablée des Chefs, will challenge delegates to rethink and repurpose ingredients and materials that often end up in the bin.

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Your Choice:
Cannabis, risks now for future rewards

Business is booming, but what does the future look like for cannabis in Canada?

Hear from entrepreneurs Peter Neal of Neal Brothers, Sarah Best from Dirt Dinner Series, and Tweed Visitors Centre about the business development steps they are taking now to grow this new area of the tourism and foodservice sector. The discussion will be led by Jo Vos from Leafly.com with lawyer Alice Tseng from Smart & Biggar on hand to help delegates navigate the business of cannabis.

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APPASSIMENTO WINES

VQA WINE MASTERCLASS

Drying grapes before fermentation is increasingly practiced throughout the wine world. Affectionately referred to as “appassimento style”, some Ontario producers have been exercising this ‘choice’ for nearly two decades. Join Canada’s newest Master of Wine, Elsa Macdonald, as she shares insights from her recent research on consumer opinion. Catch up with the scene by tasting a spectrum of VQA wines alongside a panel of local winemakers driving these styles.

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#GoGamayGo!
THE UNDERDOG RISES

VQA WINE MASTERCLASS

Gamay, one of Ontario’s earliest viniferas with commercial plantings in 1978, has been produced locally as a single varietal since the early 1980s by Ontario producers who knew the value of this underdog. Decades later, Gamay Noir has become the cool kid with its own hashtags #GoGamayGo and #Gamayzing. Join international wine critic and renowned author Jamie Goode as he leads us through the history of this grape and brings together winemakers for a close look at the grape variety that has everybody talking. This informative and exciting tasting will feature Ontario VQA Gamay Noir within an international context.

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UNEXPECTED PAIRINGS

CRAFT BEER MASTER CLASS

Team members from Beau’s All Natural Brewing Co. and Great Lakes Brewery will walk you through their latest releases and discuss innovative food pairings that will help your staff sell more craft beer at the table. That’s all we can say for now, but know this, you can expect the unexpected. #YoursToRediscover


EVERY TICKET INCLUDES

WELCOME RECEPTION   Held on the evening before the Symposium to welcome international delegates to the beautiful city of Toronto, the Welcome Reception is open to all early-bird ticket holders and includes a full spread from our venue and event partners.

WELCOME RECEPTION

Held on the evening before the Symposium to welcome international delegates to the beautiful city of Toronto, the Welcome Reception is open to all early-bird ticket holders and includes a full spread from our venue and event partners.

ACCESS TO WORKSHOPS   The 2019 Terroir Symposium will include 6 concurrent workshop options focusing on wine, beer and trends in the culinary arts. Access to workshops is open to all ticket holders but requires an additional $5.00 fee per session. These funds go to Community Food Centres Canada.

ACCESS TO WORKSHOPS

The 2019 Terroir Symposium will include 6 concurrent workshop options focusing on wine, beer and trends in the culinary arts. Access to workshops is open to all ticket holders but requires an additional $5.00 fee per session. These funds go to Community Food Centres Canada.

PRODUCT SAMPLING   This is not a trade show. Open all day to delegates, our 'marketplace' is made up of dozens of craft producers and distributors looking to grow their presence in the foodservice sector. You'll find craft beverages, cheeses, cocktails, knives and more.

PRODUCT SAMPLING

This is not a trade show. Open all day to delegates, our 'marketplace' is made up of dozens of craft producers and distributors looking to grow their presence in the foodservice sector. You'll find craft beverages, cheeses, cocktails, knives and more.

BREAKFAST   Breakfast includes multiple courses with plenty of vegetarian options, full coffee service and a focus on one of Ontario's many growing regions.

BREAKFAST

Breakfast includes multiple courses with plenty of vegetarian options, full coffee service and a focus on one of Ontario's many growing regions.

LUNCH   Lunch features a dozen of Toronto's most innovative chefs and restauranteurs. Every year is a little different and no one ever leaves hungry. If you have severe dietary restrictions, please let us know and we'll make sure you're covered!

LUNCH

Lunch features a dozen of Toronto's most innovative chefs and restauranteurs. Every year is a little different and no one ever leaves hungry. If you have severe dietary restrictions, please let us know and we'll make sure you're covered!

COFFEE SERVICE   No matter the time of day, we've got your caffeine fix covered thanks to our partners at Lavazza Coffee.

COFFEE SERVICE

No matter the time of day, we've got your caffeine fix covered thanks to our partners at Lavazza Coffee.

TALKS + PANEL DISCUSSIONS   With +40 speakers, panelists and moderators on the roster, there's a little something for everyone on the agenda. All main stage presentations will focus on the 2019 Terroir Symposium theme: CHOICE.

TALKS + PANEL DISCUSSIONS

With +40 speakers, panelists and moderators on the roster, there's a little something for everyone on the agenda. All main stage presentations will focus on the 2019 Terroir Symposium theme: CHOICE.

DESSERT   Dessert is presented by Cacao Barry and features talented local chefs and their chocolate creations. Industry is invited to pair Canadian ingredients with Cacao Barry chocolates for a unique dessert experience.

DESSERT

Dessert is presented by Cacao Barry and features talented local chefs and their chocolate creations. Industry is invited to pair Canadian ingredients with Cacao Barry chocolates for a unique dessert experience.

THE AFTER-PARTY   Wind down after a day of learning at the Terroir After-Party. There'll be plenty of snacks and drinks on offer thanks to our creative venue and event partners. There might even be ping pong involved!

THE AFTER-PARTY

Wind down after a day of learning at the Terroir After-Party. There'll be plenty of snacks and drinks on offer thanks to our creative venue and event partners. There might even be ping pong involved!


NEW FOR 2019!

THE VENUE : THE CARLU

 
 
 
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OUR CHOICE FOR SUSTAINABILITY


Wherever possible, the Culinary Tourism Alliance, the management team of the Terroir Symposium has incorporated
green meeting planning standards that reduce waste and used recycled materials.

Our efforts include: 

sourcing local, seasonal and fresh food and drinks from Ontario

eliminating the use of plastic bottles and use glass bottles and water jars instead 

using reusable plates, cups, napkins, and tableware

composting 

sourcing conference bags in cotton 

not printing a program - using the app Whova 

requested program partners to reduce print materials for distribution and send out content in the Whova app

collecting badges and lanyards at the end of the conference

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