I am so excited about our fourth Terroir Symposium. This year we explore the theme of ‘Inspiration & Innovation’ and delve into the creative process that makes our work so interesting and valuable.
Terroir is delighted to present a rich collection of speakers, including: James Beard Award Winner and 2 Michelin Starred Chef David Kinch, from Manresa restaurant in Los Gatos California as our Keynote. Chef Kinch exemplifies the ideology of earth to table cuisine and does so with artistic ingenuity. Chef Jonathan Gushue from Langdon Hall and Savour Ontario Dining are coordinating 12 of Southern Ontario’s top chefs to bring us a very exciting breakfast and lunch program that will be very different from anything we’ve done so far. We also welcome Afrim Pristine from the Cheese Boutique, Paul Grieco, back from NYC to battle it out with Norm Hardie. Jen Agg and Dick Snyder are going to present compelling cocktails. We explore the themes of mentorship and leadership, local food procurement and ensuring it works with your bottom line. We have a restaurant panel of top international critics along with another panel of Toronto’s own experts, geared to inform us what we can look for in long term restaurant stability.
This year brings together our largest and most dynamic organizing committee yet, along with returning symposium Chair Donna Dooher (who happens to be a wonderful mentor for me). It gives me great delight to work with a team of people who give so much commitment to this process and give so freely of their time, expertise and knowledge.
I am continually inspired to hear that there is so much interest and excitement from returning delegates as to what we are doing next. It is because of the participation and discussion from the delegates that come to Terroir that we are able to make our industry stronger and work together as a common collective.
Happy Holidays!
Arlene Stein
To read more information about 2 Michelin Starred, James Beard Winning Executive Chef David Kinch, Maresa, please see link below:
http://www.examiner.com/x-14084-Santa-Cruz-Restaurant-Examiner~y2009m8d28-Interview-with-Chef-David-Kinch-of-Manresa-Restaurant-in-Los-Gatos
Terroir is delighted to present a rich collection of speakers, including: James Beard Award Winner and 2 Michelin Starred Chef David Kinch, from Manresa restaurant in Los Gatos California as our Keynote. Chef Kinch exemplifies the ideology of earth to table cuisine and does so with artistic ingenuity. Chef Jonathan Gushue from Langdon Hall and Savour Ontario Dining are coordinating 12 of Southern Ontario’s top chefs to bring us a very exciting breakfast and lunch program that will be very different from anything we’ve done so far. We also welcome Afrim Pristine from the Cheese Boutique, Paul Grieco, back from NYC to battle it out with Norm Hardie. Jen Agg and Dick Snyder are going to present compelling cocktails. We explore the themes of mentorship and leadership, local food procurement and ensuring it works with your bottom line. We have a restaurant panel of top international critics along with another panel of Toronto’s own experts, geared to inform us what we can look for in long term restaurant stability.
This year brings together our largest and most dynamic organizing committee yet, along with returning symposium Chair Donna Dooher (who happens to be a wonderful mentor for me). It gives me great delight to work with a team of people who give so much commitment to this process and give so freely of their time, expertise and knowledge.
I am continually inspired to hear that there is so much interest and excitement from returning delegates as to what we are doing next. It is because of the participation and discussion from the delegates that come to Terroir that we are able to make our industry stronger and work together as a common collective.
Happy Holidays!
Arlene Stein
To read more information about 2 Michelin Starred, James Beard Winning Executive Chef David Kinch, Maresa, please see link below:
http://www.examiner.com/x-14084-Santa-Cruz-Restaurant-Examiner~y2009m8d28-Interview-with-Chef-David-Kinch-of-Manresa-Restaurant-in-Los-Gatos
