Page 12 - MENU May June 2017

12 MENU MAY / JUNE 2017
Terroir Symposium
OUR HOME AND NATIVE LAND— CELEBRATING CANADIAN GASTRONOMY
TERROIR SYMPOSIUM is an annual professional development conference that brings together innovative and creative in uenc- ers from the eld of hospitality, including chefs, food and bever- age experts, food and beverage producers, writers and business leaders. Terroir creates inspira- tional and educational program- ming that attracts individuals who are committed to the business
of hospitality, passionate about food and drink and leaders in their respective markets. Terroir dele- gates come from across Canada, the US and international markets.
Terroir started by creating a forum of inspirational and edu- cational talks and programs as a way to bring people together from across all sectors of the hospital- ity industry. The Terroir audience is passionate about gastronomy, committed to ideas of sustainabil- ity and typically owner-operated establishments. Terroir is about bringing people together and
creating relationships. Terroir has always been a grassroots orga- nization interested in fostering community development.
As Canada celebrates its
150th birthday, Terroir Sympo- sium marks its culinary coming
of age by honouring our diverse gastronomic landscape. In this country of mountains, prairies, oceans, lakes and rivers, Terroir delves into First Nations food traditions and how they inform mainstream Canadian farming, shing, foraging and dining today. The symposium zones in on the waves of immigration, historical trading ties, and political clashes that have shaped Canadian food- scapes. Regional idiosyncrasies and scienti c breakthroughs will be discussed in detail and in a birthday toast of sorts, attendees will raise glasses to the rise of Ca- nadian wines on the international scene, before passing the mic to the next generation to share their vision for the next 150 years! m
THE SYMPOSIUM
TERROIR HOSPITALITY MAY 29TH, 2017
THE ART GALLERY OF ONTARIO IN TORONTO