Terroir 2012 recap: what we saw, heard and ate at the big annual food industry meet-up
Terroir 2012 recap: what we saw, heard and ate at the big annual food industry meet-up
By Renée Suen | May 4, 2012
By Renée Suen | 05/04/2012
Kevin Gilmour (sous chef at The Drake Hotel) was assisted by his crew at this pork carving station. Hunks of roasted pork were served over a peanut-ginger slaw (Image: Renée Suen)
Last week, 500 members or so of Canada’s food and hospitality industry gathered for Terroir VI at the newly renovated Arcadian Court. The theme for this year’s symposium was “The New Radicals,” a new generation of chefs that have a collaborative and unconventional approach to cuisine despite their conventional training. Symposium chair Arlene Stein had arranged a line up of the industry’s finest from Canada and abroad, assembled on panels featuring restaurateurs, writers and chefs from the old and new vanguard—most attendees agreed this year’s crop was the best yet (before the event we spoke to Australian chef Ben Shewry, as well as sustainable aquaculture champion Barton Seaver and natural wine advocate Alice Feiring. ). New to the event was the GE Monogram Terroir Awards, a peer-nominated pool that recognized chef Ryan Crawford (of Stone Road Grille in Niagara-on-the-Lake), sommelier Will Predhomme (Canoe) and Virgilio Vea (food and beverage director at Langdon Hall ) as being industry leaders. Check out our roundup of who showed up and what they ate from our slideshow of the day.
Start the slideshow »
135863 (Image: Renée Suen) Sommelier Will Predhomme from Canoe was the recipient of the GE Monogram Terroir award for excellence in beverage Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior57-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior57.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior57.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior57/ may12terrior57 0 0
Sommelier Will Predhomme from Canoe was the recipient of the GE Monogram Terroir award for excellence in beverage
135862 (Image: Renée Suen) Langdon Hall’s food and beverage director Virgilio Vea received the inaugural GE Monogram Terroir award for excellence in front-of-house service Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior56-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior56.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior56.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior56/ may12terrior56 0 0
Langdon Hall’s food and beverage director Virgilio Vea received the inaugural GE Monogram Terroir award for excellence in front-of-house service
135861 (Image: Renée Suen) Ben Shewry, chef of Attica in Melbourne, talked about how cooking can affect the surrounding environment. He plated two surprisingly moving videos: Kobe and the Sea, where Shewry teaches his son about abalone fishing and Spindrift, a short film about the difficulties of sustainable mussel farming Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior54-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior54.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior54.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior54/ may12terrior54 0 0
Ben Shewry, chef of Attica in Melbourne, talked about how cooking can affect the surrounding environment. He plated two surprisingly moving videos: Kobe and the Sea, where Shewry teaches his son about abalone fishing and Spindrift, a short film about the difficulties of sustainable mussel farming
135860 (Image: Renée Suen) Connie DeSousa (Charcut, Calgary), known for her appearance on season one of Top Chef Canada, shared with attendees the changes she’s experienced since the show Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior52-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior52.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior52.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior52/ may12terrior52 0 0
Connie DeSousa (Charcut, Calgary), known for her appearance on season one of Top Chef Canada, shared with attendees the changes she’s experienced since the show
135858 (Image: Renée Suen) Afternoon breakout sessions where folks in the hospitality industry had the chance to interact with peers included this one on culinary and drink trends that was chaired by Franco Stalteri (Charlie’s Burgers) with panelists including Grant van Gameren (Enoteca Sociale), Nick Liu (GwaiLo), Andre Marques (Milagro), Adrian Ravinsky (416 Snack Bar), Frankie Solarik (BarChef) and food writers Chris Johns and Renée Suen Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior50-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior50.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior50.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior50/ may12terrior50 0 0
Afternoon breakout sessions where folks in the hospitality industry had the chance to interact with peers included this one on culinary and drink trends that was chaired by Franco Stalteri (Charlie’s Burgers) with panelists including Grant van Gameren (Enoteca Sociale), Nick Liu (GwaiLo), Andre Marques (Milagro), Adrian Ravinsky (416 Snack Bar), Frankie Solarik (BarChef) and food writers Chris Johns and Renée Suen
135857 (Image: Renée Suen) Food writers James Chatto and Lucy Waverman Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior49-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior49.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior49.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior49/ may12terrior49 0 0
Food writers James Chatto and Lucy Waverman
135856 (Image: Renée Suen) Over 600 cocktails were served at lunch, prepared by a team including Dave Mitton (The Harbord Room), Christina Kuypers (Gwailo) and Josh Lindley (Campagnolo) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior48-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior48.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior48.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior48/ may12terrior48 0 0
Over 600 cocktails were served at lunch, prepared by a team including Dave Mitton (The Harbord Room), Christina Kuypers (Gwailo) and Josh Lindley (Campagnolo)
135853 (Image: Renée Suen) Matty Matheson (Parts & Labour) put together a noodle bar Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior45-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior45.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior45.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior45/ may12terrior45 0 0
Matty Matheson (Parts & Labour) put together a noodle bar
135852 (Image: Renée Suen) Melanie Clancy (Boreal Gelato Co.) prepared a sundae bar featuring sorbets, ice creams, fresh whipped cream, nuts and chocolate sauce Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior43-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior43.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior43.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior43/ may12terrior43 0 0
Melanie Clancy (Boreal Gelato Co.) prepared a sundae bar featuring sorbets, ice creams, fresh whipped cream, nuts and chocolate sauce
135851 (Image: Renée Suen) Melanie Clancy (Boreal Gelato Co.) prepared a sundae bar featuring sorbets, ice creams, fresh whipped cream, nuts and chocolate sauce Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior42-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior42.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior42.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior42/ may12terrior42 0 0
Melanie Clancy (Boreal Gelato Co.) prepared a sundae bar featuring sorbets, ice creams, fresh whipped cream, nuts and chocolate sauce
135850 (Image: Renée Suen) Jason Bangerter (O&B Canteen, Luma) served guests two different varieties of rolls: an ahi tuna spring roll and a vegetable cold roll Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior40-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior40.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior40.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior40/ may12terrior40 0 0
Jason Bangerter (O&B Canteen, Luma) served guests two different varieties of rolls: an ahi tuna spring roll and a vegetable cold roll
135849 (Image: Renée Suen) Jason Bangerter (O&B Canteen, Luma) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior39-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior39.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior39.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior39/ may12terrior39 0 0
Jason Bangerter (O&B Canteen, Luma)
135848 (Image: Renée Suen) Aaron Bear Robe (Keriwa Cafe) prepared bison perogies for the event Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior38-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior38.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior38.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior38/ may12terrior38 0 0
Aaron Bear Robe (Keriwa Cafe) prepared bison perogies for the event
135847 (Image: Renée Suen) Aaron Bear Robe (Keriwa Cafe) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior37-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior37.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior37.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior37/ may12terrior37 0 0
Aaron Bear Robe (Keriwa Cafe)
135846 (Image: Renée Suen) Charlotte Langley (Café Belong) prepared a unique salt-and-pepper egg with fried vermicelli noodles and rising sun sauce Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior35-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior35.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior35.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior35/ may12terrior35 0 0
Charlotte Langley (Café Belong) prepared a unique salt-and-pepper egg with fried vermicelli noodles and rising sun sauce
135845 (Image: Renée Suen) Charlotte Langley (Café Belong) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior34-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior34.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior34.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior34/ may12terrior34 0 0
Charlotte Langley (Café Belong)
135844 (Image: Renée Suen) Alex Feswick (ex-Brockton General) served almost 1,500 Swedish meatballs Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior33-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior33.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior33.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior33/ may12terrior33 0 0
Alex Feswick (ex-Brockton General) served almost 1,500 Swedish meatballs
135843 (Image: Renée Suen) Alex Feswick (ex-Brockton General) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior32-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior32.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior32.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior32/ may12terrior32 0 0
Alex Feswick (ex-Brockton General)
135842 (Image: Renée Suen) David Givon (The Bellevue) made crispy beef ribs with honey, garlic and ginger sauce Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior31-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior31.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior31.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior31/ may12terrior31 0 0
David Givon (The Bellevue) made crispy beef ribs with honey, garlic and ginger sauce
135841 (Image: Renée Suen) David Givon (The Bellevue) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior30-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior30.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior30.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior30/ may12terrior30 0 0
David Givon (The Bellevue)
135840 (Image: Renée Suen) Graham Pratt (The Gabardine) made crispy squid, some stained with squid ink, with spicy salt Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior29b-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior29b.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior29b.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior29b/ may12terrior29b 0 0
Graham Pratt (The Gabardine) made crispy squid, some stained with squid ink, with spicy salt
135839 (Image: Renée Suen) Not quite a fortune, but we’ll take it Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior29-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior29.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior29.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior29/ may12terrior29 0 0
Not quite a fortune, but we’ll take it
135838 (Image: Renée Suen) Pastry chef Christine Fancy (The Gabardine) made 500 fortune cookies, each with individually written fortunes Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior28-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior28.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior28.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior28/ may12terrior28 0 0
Pastry chef Christine Fancy (The Gabardine) made 500 fortune cookies, each with individually written fortunes
135837 (Image: Renée Suen) Kevin Gilmour (sous chef at The Drake Hotel) was assisted by his crew at this pork carving station. Hunks of roasted pork were served over a peanut-ginger slaw Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior26-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior26.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior26.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior26/ may12terrior26 0 0
Kevin Gilmour (sous chef at The Drake Hotel) was assisted by his crew at this pork carving station. Hunks of roasted pork were served over a peanut-ginger slaw
135811 (Image: Renée Suen) Kevin Gilmour (sous chef at The Drake Hotel) was assisted by his crew at this pork carving station. Hunks of roasted pork were served over a peanut-ginger slaw Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior_intro-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior_intro.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior_intro.jpg 656 450 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior_intro/ may12terrior_intro 0 0
Kevin Gilmour (sous chef at The Drake Hotel) was assisted by his crew at this pork carving station. Hunks of roasted pork were served over a peanut-ginger slaw
135836 (Image: Renée Suen) Marc St. Jacques of Auberge du Pommier made spicy and scrumptious General Tso sweetbreads Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior25-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior25.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior25.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior25/ may12terrior25 0 0
Marc St. Jacques of Auberge du Pommier made spicy and scrumptious General Tso sweetbreads
135834 (Image: Renée Suen) Scott Vivian (Beast) made vegan baby bok choy with non-vegan pork ribs Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior23-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior23.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior23.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior23/ may12terrior23 0 0
Scott Vivian (Beast) made vegan baby bok choy with non-vegan pork ribs
135835 (Image: Renée Suen) Scott Vivian (Beast) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior24-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior24.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior24.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior24/ may12terrior24 0 0
Scott Vivian (Beast)
135833 (Image: Renée Suen) Christopher Brown (The Stop) prepared a chilled snow crab dish. Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior22-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior22.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior22.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior22/ may12terrior22 0 0
Christopher Brown (The Stop) prepared a chilled snow crab dish.
135832 (Image: Renée Suen) Christopher Brown (The Stop) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior21-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior21.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior21.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior21/ may12terrior21 0 0
Christopher Brown (The Stop)
135829 (Image: Renée Suen) Nick Liu of the soon-to-open GwaiLo, assisted by Steve Gonzales (ex-Origin), made both sweet and sour chicken and tofu balls Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior18-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior18.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior18.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior18/ may12terrior18 0 0
Nick Liu of the soon-to-open GwaiLo, assisted by Steve Gonzales (ex-Origin), made both sweet and sour chicken and tofu balls
135830 (Image: Renée Suen) Nick Liu of the soon-to-open GwaiLo and Steve Gonzales (ex-Origin) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior19-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior19.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior19.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior19/ may12terrior19 0 0
Nick Liu of the soon-to-open GwaiLo and Steve Gonzales (ex-Origin)
135828 (Image: Renée Suen) Jeremy Charles, chef and owner of Raymond in Newfoundland, prepared his version of macaroni and cheese topped with heart, roasted bits of garlic and other aromatics Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior17-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior17.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior17.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior17/ may12terrior17 0 0
Jeremy Charles, chef and owner of Raymond in Newfoundland, prepared his version of macaroni and cheese topped with heart, roasted bits of garlic and other aromatics
135827 (Image: Renée Suen) Jeremy Charles, chef and owner of Raymond in Newfoundland Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior16-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior16.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior16.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior16/ may12terrior16 0 0
Jeremy Charles, chef and owner of Raymond in Newfoundland
135826 (Image: Renée Suen) Aquaculture advocate, chef and author Barton Seaver delivered a much-talked-about presentation that charged those present to recognize the human dimension in the fishing industry and make simple but viable choices in their consumption practices Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior15-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior15.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior15.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior15/ may12terrior15 0 0
Aquaculture advocate, chef and author Barton Seaver delivered a much-talked-about presentation that charged those present to recognize the human dimension in the fishing industry and make simple but viable choices in their consumption practices
135825 (Image: Renée Suen) Chef Michael Stadtländer talked about being aware of the natural resources that go into our food, as seen at Foodstock 2011, the mega-quarry mega-protest. He also announced that he’ll be launching a wine along with Ravine Vineyards in tribute to the protest against the mega-quarry proposal, and that Soupstock, a follow-up to Foodstock, will be held on October 21, 2012 Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior14-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior14.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior14.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior14/ may12terrior14 0 0
Chef Michael Stadtländer talked about being aware of the natural resources that go into our food, as seen at Foodstock 2011, the mega-quarry mega-protest. He also announced that he’ll be launching a wine along with Ravine Vineyards in tribute to the protest against the mega-quarry proposal, and that Soupstock, a follow-up to Foodstock, will be held on October 21, 2012
135824 (Image: Renée Suen) Toronto’s David Chang (Yours Truly) helps David Givon (The Bellevue) with prep for the crispy beef buffet offering Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior13-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior13.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior13.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior13/ may12terrior13 0 0
Toronto’s David Chang (Yours Truly) helps David Givon (The Bellevue) with prep for the crispy beef buffet offering
135823 (Image: Renée Suen) Vegan/rawfood chef Doug McNish stops by the kitchen to chat with Jason Bangerter (O&B Canteen, Luma). Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior12-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior12.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior12.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior12/ may12terrior12 0 0
Vegan/rawfood chef Doug McNish stops by the kitchen to chat with Jason Bangerter (O&B Canteen, Luma).
135822 (Image: Renée Suen) Scott Vivian (Beast Restaurant) shares the tight space by the fry station with Steve Gonzales (ex-Origin) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior11-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior11.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior11.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior11/ may12terrior11 0 0
Scott Vivian (Beast Restaurant) shares the tight space by the fry station with Steve Gonzales (ex-Origin)
135821 (Image: Renée Suen) Behind the scenes in the Arcadian Court’s large prep kitchen. Here, Jeremy Charles (Raymonds, Newfoundland) works opposite a few Toronto colleagues Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior10-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior10.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior10.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior10/ may12terrior10 0 0
Behind the scenes in the Arcadian Court’s large prep kitchen. Here, Jeremy Charles (Raymonds, Newfoundland) works opposite a few Toronto colleagues
135820 (Image: Renée Suen) Chef Jamie Kennedy (Jamie Kennedy Kitchens) with Mike Trainer Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior9-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior9.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior9.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior9/ may12terrior9 0 0
Chef Jamie Kennedy (Jamie Kennedy Kitchens) with Mike Trainer
135819 (Image: Renée Suen) Mark Cutrara (Cowbell Restaurant) catches up with Ben Shewry from Melbourne’s Attica before the start of the mid-morning sessions. Shewry had visited Cowbell the day before, and told us he appreciated Cutura’s whole-animal philosophy. Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior8-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior8.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior8.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior8/ may12terrior8 0 0
Mark Cutrara (Cowbell Restaurant) catches up with Ben Shewry from Melbourne’s Attica before the start of the mid-morning sessions. Shewry had visited Cowbell the day before, and told us he appreciated Cutura’s whole-animal philosophy.
135818 (Image: Renée Suen) Grant van Gameren (Enoteca Sociale) with Matty Matheson (Parts & Labour) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior7-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior7.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior7.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior7/ may12terrior7 0 0
Grant van Gameren (Enoteca Sociale) with Matty Matheson (Parts & Labour)
135817 (Image: Renée Suen) Tatiana Read of KnotPR with David Minicucci (L’Unità and Maléna) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior6-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior6.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior6.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior6/ may12terrior6 0 0
Tatiana Read of KnotPR with David Minicucci (L’Unità and Maléna)
135816 (Image: Renée Suen) Carol Belmonte (Belmonte Raw) with Food Truck Eats organizer Suresh Doss (Spotlight Toronto) taking a raw juice break between sessions Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior5-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior5.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior5.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior5/ may12terrior5 0 0
Carol Belmonte (Belmonte Raw) with Food Truck Eats organizer Suresh Doss (Spotlight Toronto) taking a raw juice break between sessions
135815 (Image: Renée Suen) Alice Feiring, natural wine advocate and writer with chef Rossy Earle (SupiCucu) and Catherine Mangosing (Myturtleneck). Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior4-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior4.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior4.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior4/ may12terrior4 0 0
Alice Feiring, natural wine advocate and writer with chef Rossy Earle (SupiCucu) and Catherine Mangosing (Myturtleneck).
135814 (Image: Renée Suen) Max Rimaldi (Libretto Restaurant Group) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior3-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior3.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior3.jpg 624 416 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior3/ may12terrior3 0 0
Max Rimaldi (Libretto Restaurant Group)
135813 (Image: Renée Suen) Ken Friedman (The Breslin, The John Dory Oyster Bar, The Spotted Pig, all in New York) Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior2-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior2.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior2.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior2/ may12terrior2 0 0
Ken Friedman (The Breslin, The John Dory Oyster Bar, The Spotted Pig, all in New York)
135812 (Image: Renée Suen) “Old radical” Peter Oliver (Oliver and Bonacini) said he found inspiration in the new radicals for their "never-before-seen thirst for innovation.” Terroir 2012 Recap https://torontolife.com/wp-content/uploads/2012/05/may12Terrior1-96x96.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior1.jpg https://torontolife.com/wp-content/uploads/2012/05/may12Terrior1.jpg 416 624 [] https://torontolife.com/food/terroir-2012-recap/slide/may12terrior1/ may12terrior1 0 0
“Old radical” Peter Oliver (Oliver and Bonacini) said he found inspiration in the new radicals for their “never-before-seen thirst for innovation.”
burnt pig! this kevin gilmour dude still burning food, at least he is consistent! hack…cone head.
Do I know you?
Filippo is that you! Lol
I worked with Kevin and he was the best dishwasher ever, as far as his cooking skills! well there are no cooking skills.
Get back to washing dishes buddy.