What went down at Terroir’s invite-only rural retreat
This week marked the 10th anniversary of the Terroir Symposium—where people who work in the food industry gather to speak and learn about innovative issues and trends in hospitality. More than 700 chefs, experts, business leaders and writers took over every nook and cranny of the AGO for Monday’s conference. In addition to the immersive art installations and packed workshops, Feast On (a provincial program that supports chefs and restaurants serving locally sourced food and drink) and the Durham Region hosted a retreat at Ocala Orchards Farm Winery, where chefs from all over Ontario cooked up a multi-course lunch for a crowd of hungry Terroir delegates. Here, some snapshots of the day’s events.
(From left to right) Aaron Paas (Etsy), Nathan Guggenheimer (Ayden Kitchen and Bar, and Little Grouse on the Prairie, Saskatoon) and Lia Rinaldo (Devour! The Food Film Festival)—took shelter from the rain at Port Perry’s Old Flame Brewing Co.
The grounds of Ocala Orchards Farm Winery.
Crawford also provided his house-made bread, and paired it with local cheese and Stirling butter.
Here’s the (almost) finished product.
Bangerter and Benninger’s platter of root veggies.
More of their veggies (and the pike).
It was carved up and served on foccaccia with ramp purée.
And all of the leftover lamb offal went into this stew.
Can’t have a birthday without cake. Parkdale’s Yummy Stuff made this two-tiered (one white, one carrot), polka-dotted number.
The gang’s all here.