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.
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.
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
A Difficult Choice:
Farmed vs. Wild Seafood
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
Chef Selassie Atadika of Midunu Restaurant in Ghana on her choice to build a career that focuses on creating authentic experiences where culture, community and cuisine intersect
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
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.
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 Synder founder of Drink Inc with contributions from Neil Conway of Waterford Distillery, Sarah Parniak of Seedlip, Jennifer Commins of Pluck Teas, as well as Top Shelf Distillery and Dairy Distillery, .
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.
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 Smarter-Bigger on hand to help delegates navigate the business of cannabis.
Terroir is pleased to host two Master classes in wine in partnership with VQA Wines of Ontario at the 2019 Terroir Symposium.
Join us for ‘#GoGamayGo’ moderated by wine writer Jamie Goode and ‘Appassimento Wines’ moderated by master of wine Elsa Macdonald.
CRAFT BEER MASTER CLASS
There will be a Craft Beer Masterclass focused on driving customer choices in the dining room moderated by the founders of Great Lakes Brewery and Beau’s All Natural Brewing Co.
EVERY TICKET INCLUDES
THE VENUE : THE CARLU
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
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