Amanda Ray, Scott Vivian, Bertrand Alépée, Matt DeMille, Erin DeMille, Rossy Earle, Andrea Mut
To kick things off for the Terroir Symposium on April 8, 2013, a bunch of local chefs got together to create Toronto’s “Biggest Hero” sandwich, which consisted of an 8 foot long sub bun baked by the O&B bakery crew, cold cuts from Seed to Sausage, preserves from Stasis Preserves, hot sauce by Supicucu and pickles and chips from McClure’s Pickles. The sandwich was indeed very large, even when cut into pieces but it was very delicious and definitely a crowd pleaser. Having Muskoka Brewery IPA beer helped, too!
Scott Vivian, Andrea Mut, Bertrand Alépée, Rossy Earle
Amanda Ray, Matt DeMille
Somehow it turned into a poker game with the chefs afterwards!
Catch the all-day action of the upcoming hospitality industry Terroir Symposium on Monday, April 8, 2013 at Arcadian Court. Chefs, food writers, wine and food critics will be there educating, networking, sharing resources to strengthen the hospitality industry. Tickets are $175 and available at terroirsymposium.com
Participating Chefs
Scott Vivian, Beast Restaurant
Jeremy Charles, Raymonds, Nfld
Mathew Matheson, Parts & Labour
Mathew Jennings, Farmstead Inc, Rhode Island
Derek Damman, Maison Publique, Mtl
Bertrand Alépée, The Tempered Chef, Toronto, Ontario
Amanda Ray, Biff’s Bistro, Toronto, Ontario
Craig Deihl, Cypress, Charleston, South Carolina
Matt DeMille, Pomodoro, Wellington, Ontario
Erin DeMille, Royal Sugar, Wellington, Ontario
Andrea Mut, Andrea’s Gerrard Street Bakery, Toronto, Ontario
Curated by Ivy Knight, Swallow
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- Amanda Ray, Scott Vivian, Bertrand Alépée, Matt DeMille, Erin DeMille, Rossy Earle, Andrea Mut
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- Scott Vivian, Andrea Mut, Bertrand Alépée, Rossy Earle
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- Amanda Ray, Matt DeMille
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- Somehow it turned into a poker game with the chefs afterwards!
