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Terroir 2011 roundup: we talk to Toronto’s top chefs and restaurateurs at the foodie symposium

By Renée Suen

| March 14, 2011

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Fergus Henderson (St. John’s) and Arlene Stein (event chair) at Terroir — When we asked Henderson—pictured here with Arlene Stein, event chair and program director at Evergreen Brick Works—about the seal, muskox, caribou and elk he sampled at a welcoming event a couple days earlier, he told us “they all exude taste; some, a little too much taste.”

A couple weeks back, 400 members of the food and hospitality industry gathered at Hart House for Terroir V. The annual symposium saw chefs, restaurateurs and members of the food media musing over this year’s theme: “the balance of artistic creation and traditional craftsmanship in our hospitality industry.” We caught up with some top chefs—including Jason Bangerter (Luma), Mark Cutrara (Cowbell), Matt DeMille (Parts and Labour) and keynote speaker Fergus Henderson—who shared with us what they took away from the day.

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Terroir 2011 roundup: we talk to Toronto’s top chefs and restaurateurs at the foodie symposium

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