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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!


 

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The day started early, with chefs arriving just after 7AM to start cooking
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The menu for the day. Hungry yet?
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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.
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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
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The #FeastON crew!
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Another look at those VG Meats chickens!
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Chef Nick Benninger butchering his birds
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Beautiful Spring Creek trout ready to be grilled by Chef Laird McCormick of Cafe Belong
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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
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The guys from Bruce Wine Bar and Northwinds Brewhouse teamed up to grilled up Heatherlea Farm bavettes
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Chef Benjamin of the Iron Kettle also whipped up some of his signature frittattas for guests

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Chef Casipe’s ‘Rock-a-mole’ with Pristine Gourmet edamame was a hit!
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Chefs Nick Benninger and Ricky Casipe taking a much deserved break!
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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!

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