It’s official, we’re in countdown to Terroir!
And we’ve got great news for you.
This year’s Symposium luncheon will once again be curated by Ivy Knight
— alongside the Fidel Gastro’s team, Matt Basile and Kyla Zanardi. Together they have assembled an international roster of chefs.
Guests will taste street food from Charleston, Philly, New York, Melbourne and New Orleans… as well as some of the best street food Toronto has to offer! Three celebrated pastry chefs will be sharing their street food-inspired chocolate creations at the dessert table too.
Check it out:
Chef Chris Hamburger, Stagger Lee’s, Melbourne, Australia
To highlight the unique coffee program at his acclaimed restaurant Chef Hamburger will serve coffee braised brisket hot rolls sided with a cold drip coffee shot.
Chef Benjamin Dennis, Food + Culture, Charleston, South Carolina
Highlighting his Gullah/Geechee roots, which reference African ethnic groups linked with indigenous Americans, Chef Dennis will serve crispy Carolina Gold rice and trout croquettes with spicy tomato jam.
Chef Dannielle Judie, NOLA Girl Food Truck & Catering, New Orleans
Chef Judie has flown in to share her Creole Seafood Gumbo with fresh Gulf shrimp, Louisiana blue crab, local chicken, Cajun smoked sausage and Louisiana hot sausage, cooked in a dark roux-based broth with fresh trinity seasonings and spices.
Edward Song, Korilla, New York
Edward Song and his chef Esther Choi are making a gochujang pork taco with Korilla sauce, grilled kimchi & pineapple salsa topped with crispy garlic, scallion salad and chile pork cracklings.
Chef Kiki Aranita & Chris Vacca, Poi Dog Snack Shop, Philadelphia
Kiki and Chris will create their own version of a popular Hawaiian snack, SPAM musubi, but with Japanese and Filipino twists. No Hormel products will be used in their Longanisa Hubad Musubi with shiso and pickled green papaya, a delicious Filipino style sausage in a Japanese-Hawaiian style dish.
Chef Adam Hynam-Smith, El Gastronomo Vagabundo, Toronto
Each year one booth at Terroir is devoted to vegan and gluten-free options and this year Chef Hynam-Smith has taken on the challenge, offering a Tunisian carrot salad with kalamata olives and harissa vinaigrette, and stuffed onions with cauliflower sauce.
Chef Stephen Payne, Kung Fu Dawg , Toronto
Kung Fu’s Payne makes his own fresh hot dogs from a secret recipe. He’ll be serving his corn dawg fully loaded with chili, cheese, fennel slaw, corn relish, jalapeño, bacon, onions, mustard and spicy aioli.
Chef Zane Caplansky, Caplansky’s Deli, Toronto
Caplansky is serving his Smoked Meat Knish Pocket: puff pastry stuffed with his signature house-cured smoked meat hash (chopped beef brisket with potatoes seasoned with rosemary and thyme) topped with smoked meat gravy.
Chef Steve Gonzalez, Valdez, Toronto
One of the most popular dishes at Valdez is the fried rice; Terroir guests will sample Chef Gonzalez’ Peruvian-Chinese fried rice with fried egg and edamame.
Three of Canada’s best pastry chefs will collaborate using Cacao Berry chocolate to create desserts inspired by street food from around the world.
- Reiko Stewart, Montreal
- Sophy Han, Toronto
- David Chow, Toronto
Monday, May 11th 2015
Lunch: 12:30 PM – 2:30 PM
, Dessert 2:30 – 3:30 PM
Symposium tickets on sale $299 + HST
Arcadian Court, 401 Bay Street, Simpson Tower, 8th Floor
Toronto, ON M5H 2Y4
is Canada’s leading hospitality industry symposium bringing together influential chefs, food writers, wine and food experts and business leaders whose mandate is to educate, network, share resources and build the community that helps to strengthen the industry.
Join the conversation: @TerroirTalk