What went down at Terroir’s invite-only rural retreat

What went down at Terroir’s invite-only rural retreat

(Image: Renée Suen)

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.

(Image: Renée Suen) (Image: Renée Suen)
 

(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.

(Image: Renée Suen) (Image: Renée Suen)
 

Food and Wine’s best new chef, Edouardo Jordan of Seattle’s Salare Restaurant, sampled some of Old Flame’s beer, too.

(Image: Renée Suen) (Image: Renée Suen)
 

The grounds of Ocala Orchards Farm Winery.

(Image: Renée Suen) (Image: Renée Suen)
 

Albert Ponzo (Le Sélect) partnered with Ryan Crawford (Backhouse, Niagara-on-the-lake) to make ember-roasted Beau Soleil oysters with boudin noir pressé and ramp hollandaise.

(Image: Renée Suen) (Image: Renée Suen)
 

Crawford also provided his house-made bread, and paired it with local cheese and Stirling butter.

(Image: Renée Suen) (Image: Renée Suen)
 

Owen Steinberg (left, Harvest Kitchen) and Peter Shambrook (centre, Detour Café, Dundas) grilled walleye pike.

(Image: Renée Suen) (Image: Renée Suen)
 

Here’s the (almost) finished product.

(Image: Renée Suen) (Image: Renée Suen)
 

Langdon Hall chef Jason Bangerter worked with Nick Benninger (Nick and Nat’s Taco Farm, Waterloo) to prepare a bevy of roasted vegetables.

(Image: Renée Suen) (Image: Renée Suen)
 

Bangerter and Benninger’s platter of root veggies.

(Image: Renée Suen) (Image: Renée Suen)
 

More of their veggies (and the pike).

(Image: Renée Suen) (Image: Renée Suen)
 

Travis Barron (Northwinds Brewhouse, Collingwood) and Shaun Edmonstone (Bruce Wine Bar, Thornbury) roasted lamb.

(Image: Renée Suen) (Image: Renée Suen)
 

It was carved up and served on foccaccia with ramp purée.

(Image: Renée Suen) (Image: Renée Suen)
 

And all of the leftover lamb offal went into this stew.

(Image: Renée Suen) (Image: Renée Suen)
 

Connie DeSousa of Calgary’s Charcut and Charbar digs into her lunch.

(Image: Renée Suen) (Image: Renée Suen)
 

Can’t have a birthday without cake. Parkdale’s Yummy Stuff made this two-tiered (one white, one carrot), polka-dotted number.

(Image: Renée Suen) (Image: Renée Suen)
 

The gang’s all here.