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.
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 with environment, sustainability and the economy.
An Easy Choice:
Achieving Gender Balance in the Industry
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 industry
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).
Ben Branson, Founder of Seedlip, on his choice to change the way the world drinks, without alcohol
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
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 Snyder founder of Drink Toronto with contributions from Neil Conway of Waterford Distillery, Sarah Parniak of Seedlip, Jennifer Commins of Pluck Teas, Garret Kean of Top Shelf Distillery, as well as Omid McDonald of 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 Shega Youngson of Canopy Growth 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.
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.
Andrzej Lipinski, Proprietor & Head of Winemaking, Big Head Wines; Lydia Tomek, Winemaker, Burning Kiln Winery; Angelo Pavan, Winemaker, Cave Spring Cellars; Barclay Robinson, Winemaker, Foreign Affair Winery; and Marco Piccoli, Winemaker, Jackson Triggs Niagara Estate
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.
Amelie Boury, Winemaker, Château Des Charmes; Katie Dickieson, Winemaker, Peller Estates Winery; and Tristan Bondett, Vineyard Manager, Malivoire Wine Company
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
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