March 2^nd Symposium Brings Hospitality Industry Together for Innovation & Inspiration

TORONTO, February 22, 2010 - Terroir Hospitality will be hosting a day-long symposium featuring chef demonstrations, panel discussions and business seminars from leading industry experts.

Influential chefs, food writers, sommeliers, cheese makers, service experts and business leaders will share experiences around the event theme: 'Innovation and Inspiration. See below for a program outline.

Purchase tickets at U of T Tix: http://www.uofttix.ca/view.php?id=574


_ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _ _

Innovation & Inspiration: Tuesday, March 2nd, 2010

7:30 a.m. – 8:45 a.m. Breakfast & Registration

Working with Langdon Hall’s Chef Jonathan Gushue, we have pulled together a reception- style breakfast with an outstanding array of Savour Ontario Dining Chefs: Jeff Crump & Scott Bailey– Ancaster Old Mill, Michael Wilson- Crush Wine Bar, Fabio Bondi – Local Kitchen, Marco Tucci – Hart House, Jason Shubert & Chef Paul Harding - The Only on King, Tawfik Shehata – Vertical, and Nick Lui – Niagara Street Cafe

8:45 a.m. – 9:00 a.m. Opening Remarks

Donna Dooher, Symposium Chair

9 a.m. – 10 a.m. Opening Session - By Design

To design something refers to the process of conceiving, with intent, a plan for a product, structure or system. The question is, where do we draw the inspiration for the concept? With Keith Rushbrook & Dan Menchions from II BY IV Design Associates, we embark on a voyage of creativity as they travel through the process of design from creative inception to completion.
Speakers: Keith Rushbrook & Dan Menchions from II BY IV Design Associates

10 a.m. – 11 a.m. Media in the Kitchen

We want to be culinary stars. The media establishes what is hot for the consumer and the knock down effect is what makes them patronize our restaurants or indulge in the newest culinary ‘trend’. Do local media have a responsibility to help support our culinary culture? A panel of five top food journalists will help us unravel what stories’ make top press and how we elevate ourselves as a culinary destination.
Moderator: Bonnie Stern
Presenters: Sasha Chapman, Adam Sachs, Mitchell Davis, Corby Kummer, Andrew Morrison, Alan Richman & Gabriella Gershenson

11 a.m. – 11:15 a.m. Morning Lunch Break

Afrim Pristine from The Cheese Boutique & Michael Wilson from Crush Wine Bar team up to bring you a quick antioxidant break.

11:15 a.m. – 12:45 a.m. Concurrent AM Sessions:

1. To Oak or Not to Oak, that is the Question

Or is it a little more complex than many would make it out to be?
Winemaker Extraordinaire (and Quercus Petraea aficionado) Norman Hardie sits down with NYC wine authority Paul Grieco for what promises to be a rather lively discussion on this topic. They will lead us through a structured tasting, exploring the myriad nuances different oak regimes bring to a wine.
Moderator: the ever-moderate Jamie Drummond, Good Food Revolution

2. Creating Your Local Menu

An interactive discussion on how to bring more ‘terroir’ into your kitchen. Join six top Toronto Savour Ontario Dining Chefs as they demonstrate how to incorporate various local products into your menu.
Featured are Savour Ontario Dining Chefs: Mark Cutrara – Cowbell, Kevin McKennan – Earth & Globe, Jason Bangerter – Auberge du Pommier, Scott Vivian – The Wine Bar, and Joshna Mahraj – The Cooking Studio at the ROM.

3. Restaurant Review

60% of all restaurants close with the first three years of opening, yet some become “institutions” almost overnight. Where do the two big costs – people and food – have to be in order to turn a profit? What about the artistry, staff retention, and reviews? Given that there are a million ways to get killed in the restaurant business, is there a magic recipe for success? Don’t miss our talented panel in an informative & provocative exchange of ideas on what it takes to be successful in the restaurant (hospitality) business.
Moderator: Rebecca Leheup, Ontario Culinary Tourism
Panelists: Michelle Kalman – Starter Kit, Hospitality Consulting, Chris McDonald – Cava, Jen Agg – The Black Hoof, and Len Penachetti – Cave Spring Cellars

1:00 p.m. – 2:00 p.m. Lunch Service

Lunch service will be an inspired ‘pot au feu’ lunch coordinated by Langdon Hall’s Executive Chef, Jonathan Gushue, as a collaborative family-style feast with Savour Ontario Dining Chefs John Taylor– Domus (Ottawa), Michael Potters – Harvest (Picton), Michael Sterpin –Elmhirst’s Resort (Peterborough), Traci Winkworth – The Belworth House (Waterford), Frank Dodd - Hillebrand Estates (Niagara) & Jonathan Gushue & Victor De Guzman – Langdon Hall (Cambridge)
Wine service will feature Henry of Pelham, Cuvée Catharine Rosé Brut, 2008 Charles Baker Riesling Picone Vineyard VQA Vinemount Ridge & Tawse 17th Street Pinot Noir 2007, VQA Twenty Mile Bench

2:00 p.m. – 2:30 p.m. Sustainable Dessert

We will cap off lunch service with an eco-innovation dessert buffet, coordinated by Pastry master Chrystal Porter of Chocosol. Adopting the ethos of innovation, Chrystal and her team will strive to bring you the decadence of dessert, reflecting and using eco-innovation with each and every step of the way through up-cycling , using renewable energy and conscientiously thinking about waste. While decedent and innovative in it’s form, our buffet will make you reconsider sustainability in its most practical form.
Top Toronto pastry chefs include, Rachelle Cadwell - The Wine Bar, Bertrand Alepee - Amuse Bouche, Bettina Schormann - Ancaster Old Mill, Sarah Villamere - Palais Royale, and Chrystal Porter – Chocosol. Espresso bar by Paterna Coffee

2:30 p.m. – 4:00 p.m. Concurrent PM Sessions:


1. Bitter Cocktails

An exemplary cocktail is a balance of sweet, bright and bitter. The key to cocktail alchemy is the use of quality ingredients, and smart bartenders these days are making their own bitters—a relatively quick and painless way to make your patrons go “wow!”. Renowned bar master Jen Agg, along with Dave Mitton, will showcase the significance of essential bitters in an interactive cocktail session facilitated by cocktail aficionado Dick Snyder.
Moderator: Dick Snyder, City Bites Magazine
Bartenders: Jen Agg – The Black Hoof and Dave Mitton – Harbord Room

2. The Grasshopper and Master – The Power of Mentorship in the Hospitality Industry

Mentors inspire us. They motivate us to strive for excellence, and, by providing guidance, help us realize our dreams and achieve our goals through various stages of our professional life. It is a reciprocal relationship between mentors and their protégés, which helps to foster ongoing professional development and growth, and continues the promise of a bright and fruitful future in our industry. This session is geared to those who wish to champion the next generation of hospitality leaders; those who are interested in hearing innovative ways of implementing mentorship programs in their workplace. Be inspired by the energy and ideas of up-and-coming talent and gain an understanding of the power mentoring has in supporting and growing our industry.
Speakers: Michelle Caine, Human Resources Manager, Oliver & Bonacini Restaurants, Bill Simpson, General Manager and Jasmine Baker, Director of Sales and Marketing, The Drake Hotel, Lora Kirk, Head Chef, Ruby Watchco and Chef Ryan Gallagher, Chef de Cuisine at Bier Market.

6. The Tipping Point – To tip or not to tip? Let the debate begin!

“Be it resolved that tipping is an outdated method of currency.” The issue of tipping for service in hospitality is a contentious one. This debate that will provoke much food for thought. Our moderator will discuss the origins, etymology and implications (liabilities) of tipping. We will follow with a series of speakers in a formal parliamentary style of debate that will allow the participants to decide the resolution.
Speaker: Rory McKweon
Affirmative: Anne Yarmovitch, FRANK Restaurant AGO
Opposition: Max Valiquette

Afternoon Break

Enjoy fresh Ontario Popped Corn and regional peanuts along with ice cold beer from Beaus Brewery and Steamwhistle Brewery.

4 p.m. – 5:00 p.m. Keynote: Executive Chef, David Kinch

Manresa Restaurant,Los Gatos, California, 2 Michelin Stars, James Beard Award Winner 2009
“The sources where I find inspiration have developed and changed dramatically over the years. My focus is to find and maintain the right balance of creativity, flavor and a true sense of place, while keeping the dynamic spirit of innovation, yet avoiding creativity for its own sake." --David Kinch

Innovation means to create something new and David Kinch has certainly done this to modern Californian cuisine. Join Chef Kinch as he talks about taking the idea of ‘terroir’ to a new level by using small scale suppliers in order to have the freshest eggs, produce or meat. Kinch believes a restaurant should represent not only the chef but also its own location. Sit and enjoy as our Keynote Speaker guides us through the journey of innovation in terroir.

5:00 p.m. – 6:00 p.m.Savour Stratford Networking Reception

Savour Stratford will provide an engaging and tantalizing reception of all the flavours of Perth County to end the day off on a high note.
Featured Alumni from the Stratford Chef School; Sean Collins (2008) & Yva Santini (2009), Pazzo Ristorante and Pizzeria; Lee Avigdor, Down the Street Bar and Restaurant; Marc Chartrand (2010) and Hannah Campbell (2010), The Old Prune; Paul Finkelstein (1997), The Screaming Avocado Café; Sheldon Russel, Keystone Alley Café; Ruth Klahsen (1985), Monforte Dairy; Shawn Hartwell, Simple. Local beverage patners; Lailey Vineyard; Chateau des Charmes; Cave Spring Cellars; Birtch Farms and Estate Winery; Stratford Brewing Company; The Stratford Chefs School – Chef Booth’s Hard Apple Cider