Tag: terroir symposium

Betel leaf wrap

In advance of the premier food and hospitality industry’s Terroir Symposium 2015, we were lucky to get the opportunity to talk to Trevor Lui, co-owner of the new Kanpai Snack Bar in Cabbagetown.

We also got the chance to participate in the collaborative Terroir Dinner Series at Beast as documented by John Tan and the Kanpai 6-course dinner described below.

Seal loins, vanilla parsnip puree, blueberry gastrique, meringue

As part of our pre-coverage of Terroir Symposium 2015, we interviewed Beast restaurant’s executive chef and co-owner Scott Vivian. On Tuesday, May 12th, his restaurant would host one of six dinners from the Terroir Collaborative Dinner Series, generously supported by Samuel Adams Brewery and the RANL (Restaurant Association of Newfoundland). This dinner is aptly called the “Rock Stars” dinner, with chefs from Newfoundland collaborating with Beast’s chef de cuisine, Colin Moise.

Coming up on May 11th, 2015 is the annual Terroir Symposium, a gathering of food and hospitality industry personalities to exchange ideas and foster an environment of creativity and collaborations. Past food celebrities who have attended include Daniel Boulud and Momofuku’s David Chang.

And for those who just want to enjoy great dining experiences at great rates sponsored by Samuel Adams, there’s the Terroir Dinner Series featuring 6 special collaborative dinners on May 12th and May 13th.

This year the 2015 Terroir…

Shinan Govani (National Post), Susan Willemsen (The Siren Group), Joe Warwick (Author, Where Chefs Eat)

It was great to be in the company of top chefs, food writers and other hospitality industry people enjoying an intimate Sunday evening reception to kick off the 7th annual Terroir Hospitality Industry Symposium at Momofuku in the Shangri La Hotel www.terroirsymposium.com Photos below and also check them out on the Facebook album here. Terroir Hospitality Industry Symposium Terroir is a hospitality symposium that brings together the innovative and creative influencers of Canada’s hospitality industry including chefs, food writers, wine…

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…