TERROIR 2026// SCHEDULE

PLEASE NOTE, SCHEDULE IS SUBJECT TO CHANGE

ALL EVENTS ARE INDIVIDUALLY TICKETED, with the exception of the Signature Symposium Package, which provides a package price for the VIP Opening Reception and the Symposium Day. Please review your ticket purchases carefully.

Dining Series events, workshops, and other special events are not included with any other ticket purchase.

WEDNESDAY may 27

Have you ever wanted to discover what happens beyond the Butchery counter? Now is your chance with this exclusive Butchery Workshop at The Butchery by RGE RD!

This daytime session is led by Butchery Manager, Jared Dunn, chef Blair Lebsack and special guest Benedikt Gudgeirsson of Team Iceland, competitor at the World Butcher's Challenge.

This workshop includes a butchering demonstration of bison provided by Noble Premium Bison, hands on experience in our butcher's lab and a take home package of the sausage created.

Benedikt joins us all the way from Iceland, where he runs a small butchering company, deboning caribou during the hunting season, and working with local farmers throughout the year.

Noble Premium Bison offers exceptional flavour, and connects you to the land your ingredients come from. Their bison graze on regenerative Canadian grasslands, leading a movement toward good food that does good; for the land, the bison, and the guests you welcome to your table

Ticket Price includes bites and refreshments during the workshop as well as 1kg of fresh sausages to take home.

When the symposium sessions wrap, the real industry magic kicks in. Moonlight Cocktail Club and Fu’s Repair Shop are teaming up to host an after‑hours gathering built for bartenders, chefs, makers, and anyone who lives and breathes flavour. This is where fermentation nerdery meets late‑night creativity — and where Alberta’s most curious palates come to play. Opening the night with a fermentation masterclass led by Linda O’Flynn, Irish drinks practitioner and fermentation specialist from Cask in Cork, Ireland, we’ll dive into technique, process, and the kind of flavour development that separates good cocktails from unforgettable ones. Then we flip the switch into a high‑tempo Black Box Cocktail Competition, where some of the sharpest bartenders in the province will build on the fly using a kit of foraged, fermented, and chef‑driven ingredients.

This is an industry night through and through — collaborative, curious, a little chaotic, and full of the people who make Alberta’s food and drink scene what it is. Fermentation meets flavour. Technique meets instinct. Community meets creativity. Two cocktails from the Streetcar Terroir experience will be available throughout the night.

• 8:30 PM — Doors Open / Guest Arrival

• 9:00 PM — Fermentation Masterclass with Linda O’Flynn

• 10:00 PM — Black Box Cocktail Competition

• 11:30 PM (Approx.) — Wrap‑Up

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THURSDAY MAY 28

Each spice and herb unlocks a unique story of connection between people, community, and the land. Presented by Club House for Chefs, Chefs Juriaan Snellen and Gabriel Quiroz will guide this interactive session to share where spices come from, what gives spices their flavour, and help you discover unique spice and flavour applications.

About Club House for Chefs
Club House for Chefs brings you Chef insider connections, menu and flavour solutions and quality products from McCormick Canada's Food Service Division. Providing unrivaled solutions for the distinct needs of professional foodservice with its Club House®, Lawry’s®, Billy Bee®, Old Bay®, Keen's® SupHerb® Hy’s® Thai Kitchen® French’s® Frank’s Red Hot® and Cattlemen’s® products.

Operators and chefs know and trust Club House for Chefs to provide consistent individualized recipes, innovative menus, high-quality products and flavour solutions. At Club House for Chefs, we bring passion to flavour. It is our mission to inspire chefs and operators with a diverse portfolio of ingredients that preserve the excitement in composing their very best dishes. From Club House, to you, for your kitchen.

Since 1883, Club House has made good food taste great.

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FRIDAY MAY 29

VIP OPENING RECEPTION //

VENUE SAFARI LODGE AT CALGARY ZOO WILDER INSTITUTE,
210 ST. GEORGE’S DRIVE NE
TIME 6PM TO 8PM

The Terroir VIP Opening Reception kicks off the 20th anniversary with a warm, high‑energy celebration where chefs, partners, speakers, and attendees gather to spark connection and creativity. Move through lively chef action stations, meet the voices shaping this year’s conversations, and savour an atmosphere buzzing with flavour, ideas, and possibility. Includes 2 drink tickets (alcoholic or non-alcoholic options available; value $15). This event is ages 18+ only.

Welcoming Guest Chefs from: Dirt Candy (New York City), The Eden, Satsuki, Vintage Group, Craft / Central, Hotel Arts Group, Marriott/ One Empire 18, Sweatered Hen, Bar Chouette/ Milpa, Foxtrot, Deane House, FinePrint, Calgary Zoo Wilder Institute, Salt & Brick, Calgary Chocolate Factory, Fairmont Palliser Hotel, Pat & Betty

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SATURDAY MAY 30

Tickets for this event are available in Tables of Six (6) or Tables of Two (2) only. Ages 18+.

Once Upon a Brunch, inspired by Cinderella, is Terroir Symposium’s signature 20th anniversary brunch experience where culinary artistry and imagination come together. Lead by Chef Liana Robberecht and Michelin-starred Irish Chef JP McMahon (Aniar, Galway), this event is a collaboration featuring restaurants and businesses along Calgary's famed 17th Avenue.

In partnership with 17th Avenue BIA, guests are welcomed into a dream‑forward reception with handcrafted cocktails inspired by the words “a dream is a wish your heart makes,” before the experience unfolds into a seated tasting of expressive, flavour‑forward savoury plates guided by the spirit of “they can’t order me to stop dreaming.” Each bite is designed to be visually captivating, emotionally resonant, and rooted in creativity, collaboration, and the joy of beautiful food. The final chapter arrives as a grazing dessert tableau, closing with the sentiment that “where there is kindness, there is goodness. And where there is goodness there is magic.” 

This is not a traditional brunch. It is a modern, magical celebration of 20 years of Terroir’s culinary storytelling, created for those who cherish imagination, connection, and unforgettable experiences.

Included in ticket: Welcome cocktail, a drink pairing, savoury bites, dessert buffet, entertainment. Please note that due to the specialty nature of this event, dietary restrictions are unable to be accommodated. 

ACCESSIBILITY NOTE: This venue is an Alberta Heritage Building that is not wheelchair accessible.

Welcoming Guest Chefs from:

• Fu’s Repair Shop (Edmonton)

• Sauvage (Canmore)

• 5 Senses Ramen & Bistro

• Milpa

• The Sweatered Hen

• Amato Gelato

• Begonia Bakehouse

• Prohibition Bar & Lounge

• Trolley 5 Brewpub

• Jelly Modern Doughnuts

• Butter Block

Daniele Uditi, Naples-born master pizzaiolo and chef behind Pizzana, has redefined contemporary Neopolitan pizza in North America through his celebrated 'slow dough' philosophy.

Join us for an immersive, hands-on baking intensive led by celebrated pastry chef and cookbook author Bettina Schormann. Hosted at The Tastemarket Canadian Kitchen by SAIT, this workshop welcomes enthusiasts and professionals alike to master one of the most versatile foundations in a pastry chef’s toolkit: Pâte à Choux.

With Bettina’s expert guidance, you’ll learn techniques used to transform the single dough into a range of unique textures and flavours – from light, airy shells to golden fried treats, creating bites that are sweet, savory, and simply delicious.

This collaboration with the Terroir Symposium and Chef Bettina Schormann celebrates creativity, mentorship, and hands-on learning. Whether you are looking to sharpen your technical skills or simply share in the joy of baking alongside an industry leader, you will leave with the confidence to recreate these classic French pastries in your home kitchen.

This workshop is open to all skill levels and ages. Please note, minors must be accompanied by a parent or guardian.

Dress: Long pants and closed toe shoes are required as this is a hands-on workshop. Long hair should be tied back, and loose shirt sleeves and/or jewelry should be avoided.

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SUNDAY MAY 31

Featuring bites from…

PLEASE NOTE, SCHEDULE IS SUBJECT TO CHANGE.