loader image

Sam's Place: The Best 'Sam'whiches in Town


Learn More

Why Ontario’s craft beer industry needs more diversity


Learn More

Windsor pizza, it's a thing.


Learn More

2020 Culinary Tourism Alliance Awards Finalists Announced


Learn More

What Happened at The 2017 Terroir Rural Retreat

Now that we’ve recovered from the epic feast that was the 2017 Terroir Rural Retreat at Adamo Estate Winery, we thought we’d share the highlight reel.

Last week marked the 11th anniversary of the Terroir Symposium�where people who work in the food industry gather to speak and learn about innovative issues and trends in hospitality.

This year, 12 Feast On chefs gathered at Adamo Estate Winery in Headwaters to cook over open fires for a crowd of over 200 hungry speakers, sponsors and media from the Symposium. Here’s what went down!


 

2017-05-30_03.42.48_1[1]
The day started early, with chefs arriving just after 7AM to start cooking
IMG_20170530_114412_623
The menu for the day. Hungry yet?
2017-05-30 04.30.31 1
Chefs Ricky Casipe of Hawthorne Food & Drink, Eoin Ramsbottom of FARMHOUSE Tavern and Nick Benninger of Taco Farm hung VG Meats heritage chickens to roast over the fire.
2017-05-30 04.30.33 1
Chef Eric Boyar of SixThirtyNine and Chef Benjamin Leblanc-Beaudoin of Iron Kettle B&B made ricotta and topped it with pickled Ontario rhubarb and herbs
IMG_20170530_132422_226
The #FeastON crew!
2017-05-30 11.40.59 1-01
Another look at those VG Meats chickens!
2017-05-30 12.43.51 2-01
Chef Nick Benninger butchering his birds
2017-05-30 12.44.00 1
Beautiful Spring Creek trout ready to be grilled by Chef Laird McCormick of Cafe Belong
IMG_20170530_191236_139
Chef Jason Bangerter of Langdon Hall paired up with Chef Albert Ponzo of soon to openRoyal in Prince Edward County to smoke some King Cole Ducks breasts
IMG_20170531_103905_702
The guys from Bruce Wine Bar and Northwinds Brewhouse teamed up to grilled up Heatherlea Farm bavettes
IMG_20170531_105647_444
Chef Benjamin of the Iron Kettle also whipped up some of his signature frittattas for guests

2017-05-30_02.55.56_1[1]
Chef Casipe’s ‘Rock-a-mole’ with Pristine Gourmet edamame was a hit!
2017-05-30_02.55.48_1[1]
Chefs Nick Benninger and Ricky Casipe taking a much deserved break!
2017-05-30_02.55.51_1[1]
Chef Nelson Singh of Spirit Tree Cidery finished his wild ducks with a flame thrower, as any good chef would!


Thank you to everyone who made this epic event possible! We couldn’t have done it without you. Special thanks goes out to the team from Adamo Estate Winery and Chef JP Adamo for their amazing, unwavering hospitality. Cheers to you!

RR_logos