VENUE
ALT HOTEL EAST VILLAGE

ACTIVITIES FROM
5PM UNTIL 7PM

5:00PM

OPENING RECEPTION // DIA DE LOS MUERTOS CELEBRATION

Join us for a celebration of Mexican cuisine and culture as we kick off Terroir 2024: The Series - Part 2. In honour of Day of the Dead (a vibrant Mexican celebration honoring deceased loved ones), the reception promises to be a lively festivity with traditional elements. Guests will have a chance to immerse themselves and learn about the rich cultural tradition while enjoying exquisite refreshments and delicious bites.

VENUE
SAIT

ACTIVITIES FROM
10AM UNTIL 5PM

10:00 am

Doors open for registration.

BREAKFAST // JOHN WARE CULINARY KITCHEN

Food action stations by local establishments and partners are included with all passes.

10:30 aM

WELCOME REMARKS & presentations // HOSPITALITY HOUSE

Carving My Own Path: Culinary exploration in creativity and design // Bobby Cortez

A Journey in Mixology: A pioneering approach to cocktail culture // Jim Meehan in Conversation with Franz Swinton

Craftsmanship and Contemporary Design // Maham Anjum in Conversation with Paul Kuzina

The Taste of Sharp: How Your Knife Affects Flavour // Masashi Yamamoto

What’s Cooking? Finding the Right Story // Kiki Aranita (Chef & Food Entrepreneur) in conversation with Elizabeth Chorney-Booth

12:00 PM

CONCURRENT WORKSHOPS

The Art of Fish Butchery // Kitchen E148
Masashi Yamamoto (Expert Japanese Knifemaker) & Knifewear

Masterclass: Molecular Harmony with François Chartier // Demo Lab
François Chartier (Aromas Specialist)

Masterclass: Wines of Gérard Bertrand // Highwood Dining Room
Jean-Philippe Turgeon (Brand Ambassador, Gérard Bertrand)
Discover prestige wines from the south of France, and the taste of Terroir with an emphasis on biodynamics in viticulture.

Indigenous Communities // Hospitality House
April Munnings will talk about her work with indigenous communities and the work she is doing to support those in remote communities.

1:00 pm

POP UP LUNCH // JOHN WARE CULINARY KITCHEN

Food action stations by local establishments and partners are included with all passes. Lunch stations open until 2:00pm.

2:00 pm

CONCURRENT WORKSHOPS

Masterclass: Sake for Wine Lovers // Demo Lab
François Chartier (Sake Master Blender & Executive Producer)

Authentic Hawaiian Poke // Kitchen E148
Kiki Aranita (Chef & Food Entrepreneur)

A ginger is a ginger is a ginger is a ginger? Ingredient (and Beverage) Hierarchies and Biases Behind the Cocktail Bar // Hospitality House
Jim Meehan, author of The Bartender's Pantry: A Beverage Handbook for the Universal Bar, will host a lively conversation about his new books inspiration followed by an interactive workshop featuring ginger root in six forms. Using just one ingredient as an example, Meehan will invite attendees to use their senses and sensibility to reflect upon how our biases prejudice the processes we use to evaluate ingredients we stock and prepare for service in our bars.

3:00 pm

MAINSTAGE CONVERSATIONS // HOSPITALITY HOUSE

Setting the Standard for Seafood // Athena Davis (Marketing Manager, Aquaculture Stewardship Council)

Panel: Exploring Culture Through Cuisine: A Conversation with Mexican Culinary Innovators //
Elia Herrera (Milpa), Victor Raya (Super Amigos Mexican Street Food), Moderated by Shabina Adeel

Nurturing Future Leaders: Insights on Leadership, Succession and Mentorship // Mark Best (Culinary Advisor, Photographer & Aristologist) in conversation with Mark Tewksbury (Olympian and proud Apprentice Cook).

Closing Remarks

4:00 pm

SWEET RECEPTION // JOHN WARE CULINARY KITCHEN

Food action stations by local establishments and partners are included with all passes. Unwind after the day until 5:00pm.

5:00 Pm

End of Sunday Symposium Activities.