Terroir 2011

2011: TRADITION AND TECHNIQUE

Work and play. This year our speakers were on the search for crafting a successful restaurant and creating a most delicious meal. Whether that be by building brands and anticipating restaurant trends or taking a trip around the world for the perfect steak, we looked for the totality of how to craft a great feast. Fergus Henderson rounded the meal off with his story of how he jumped from architect to artistic visionary on the dinner plate.

Discussions Included:

The Art of Hospitality, The World of Steak: A Structured beef tasting, The Pleasure of Dining

List of Presenters:

Chris McDonald, Cava Restaurant, Toronto & Craig Flynn, Chives Café, Halifax, Mark Schatzker, author of “Steak: One Man's Search for the World's Tastiest Piece of Beef”, Chef Matty Matheson & Matty DeMille – Parts & Labour. Keynote Speaker: Fergus Henderson, St. John Bar & Restaurant, London UK

Concurrent Sessions:

Brand New YOU! Branding from your soul. "The Importance Of Terroir" with Randall Grahm, The Origins of Taste with Joshna Maharaj & Bettina Schorman. "The Social Network" with Rebecca LeHeup, Executive Director, Ontario Culinary Tourism Alliance & Steve Dolinsky, Food Journalist and Broadcaster, Chicago. 

“Riesling Kamp: A Slow Train Coming" with Charles Baker – Stratus, Charles Baker Riesling, Ontario, John Szabo Master Sommelier, Tom Penachetti - Cave Spring Cellars, Ontario, & Randall Grahm - Bonny Doon, California.