By Terroir 2012
Canada’s leading foodservice symposium that brings together the elite of Canada’s hospitality industry including influential chefs, food writers, wine and food experts and business leaders – is pleased to launch its theme and website for its 6th annual event, taking place at the Oliver & Bonacini Arcadian Court in downtown Toronto on April 23, 2012. Entitled, The New Radicals, the symposium hosts those who are serious about the business of food and hospitality, and seek to develop and refine their careers. Tickets are now on sale ($175 plus HST) via the new Terroir VI website for a day of innovative programming with current industry leaders.
The schedule includes a continental breakfast provided by Oliver & Bonacini Restaurants; the themed lunch buffet, Wok & Roll featuring 14 of Toronto’s most innovative chefs; wine and beverage tastings; informative breakout sessions and a high profile, business networking cocktail reception sponsored by Toronto’s The Cheese Boutique.
A new radical way of approaching food
With the goal of honoring the best and brightest on the global stage, the Terroir Committee is thrilled to announce a star-studded roster of participants, to include Ken Friedman, partner, The Breslin, The John Dory Oyster Bar & The Spotted Pig in New York; chef, Natural Wine Authority Alice Feiring, Ben Shewry of Attica Restaurant in Melbourne, Australia; Barton Seaver, author, For Cod & Country; Kristian Eligh, chef de cuisine at Vancouver’s it-spot, Hawksworth Restaurant; Connie DeSousa from Charcut in Calgary; Tama Matsuoka, internationally renowned author of Foraged Flavor; John Lee, proprietor of Chippy’s, chef, Jeff Crump of The Landmark Group; Max Rimaldi, proprietor, Pizzeria Libretto & Enoteca Sociale; Lilia Smelkova, Food Day USA campaign manager; and chef Michael Stadtlander, organizer of Foodstock 2011. Toronto’s celebrated writer and author, James Chatto will act as emcee.
The leaders amongst us
For the first time in its history, Terroir VI Symposium is thrilled to announce the launch of the inaugural GE Monogram Awards of Excellence for Terroir, created to inspire, nurture and celebrate professional excellence throughout the Canadian culinary industry. Generously sponsored by GE Monogram, awards criteria and nominations may be made online for the categories of chef, beverage and front of house. Winners will be selected by the Terroir Planning Committee and feted at the event, with prizes including $1,000 cash and national publicity.
“This year, Terroir will explore the new radicals — the new breed of chef and restaurateur who is forging a new regime in food,” said Arlene Stein, Chair, Terroir Committee. “These individuals are highly skilled, continually in pursuit of excellence, many with accreditations from the best culinary schools, who would still gladly work for free with the world’s top chefs. Their practices are ingrained in the principles of sustainable food production and local farming and they have much to share,” Ms. Stein added.
A feast for the senses
This year’s event food program will be curated by Toronto author and Swallow magazine editor, Ivy Knight, with cocktails created by Toronto mixologist, Dave Mitton of The Harbord Room.
The lineup features prominent chefs including Graham Pratt and Christine Fancy, The Gabardine; Jeremy Charles, Raymonds, NFLD; Alexandra Feswick, Brockton General; Scott Vivian, Beast Restaurant; Nick Liu, ex-of Niagara Street Café; Anthony Rose, The Drake Hotel; Marc St. Jacques, Auberge Du Pommier; Melanie Clancy, Boreal Gelato; Aaron Bear, Keriwa Café; Matthew Matheson, Parts & Labour; Christopher Brown, The Stop Community Food Centre; Jason Bangerter, Luma; Charlotte Langley, Belong Café; and David Givon, The Bellevue.
The hallowed hall of food and beverage fame
Last year’s renowned speakers included chef, Fergus Henderson & Trevor Gulliver of St. John’s Restaurant in London, UK, Randall Grahm, founder, Bonny Doon winery, California, chef David Kinch, Manresa, California, and Mark Schatzker, author of Steak: One Man’s Search for the World’s Tastiest Piece of Beef . Past symposiums have featured special guests, lecturers and speakers including design firm IIXIV, writer, Alan Richman, Corby Kummer of The Atlantic, Mitchell Davis of The James Beard Foundation, Charles Greico, Chair and president of the Ontario Hostelry Institute, Donald Ziraldo of Inniskillin Winery, and celebrated chefs including Jonathan Gushue, Christopher McDonald, Jamie Kennedy and Donna Dooher, among others.
“The new radicals are embracing old traditions and trusted techniques yet delivering ingredients in a radical new way,” continued Ms. Stein. “They are the new vanguards. In this year’s symposium we will examine the people, ideas, and principles within this movement, and what kind of impact they have had on the hospitality industry. Join us on the journey.”
This year’s sponsors include GE Monogram, Oliver & Bonacini Restaurants and the Fairmont Royal York, in Toronto.
Terroir is a not-for-profit committee of industry professionals that host an annual symposium about education, networking, sharing collective resources and building a community to help strengthen the industry. The mission of the symposium is to share information with hospitality industry professionals; to encourage community, culture, provide educational opportunities and enhanced relationships; to recognize and appreciate members of the industry, products, ideas and inspiration; to invest and support one other, and thereby strengthen the hospitality industry as a whole.
For more information go to www.terroirsymposium.com or follow on Twitter @TerroirTalk #TerroirVI.
For additional information or to request an interview with Arlene Stein, Chair, Terroir VI Symposium or any of the event participants, please contact Susan Willemsen, Renee Lalonde or Alex Deuters at The Siren Group Inc. Tel: (416) 461-5270. Fax: (416) 778-9047. Email: email@example.com, www.thesirengroup.com or on Twitter @thesirengroup.