Last week, 500 members or so of Canada’s food and hospitality industry gathered for Terroir VI at the newly renovated Arcadian Court. The theme for this year’s symposium was “The New Radicals,” a new generation of chefs that have a collaborative and unconventional approach to cuisine despite their conventional training. Symposium chair Arlene Stein had arranged a line up of the industry’s finest from Canada and abroad, assembled on panels featuring restaurateurs, writers and chefs from the old and new vanguard—most attendees agreed this year’s crop was the best yet (before the event we spoke to Australian chef Ben Shewry, as well as sustainable aquaculture champion Barton Seaver and natural wine advocate Alice Feiring.). New to the event was the GE Monogram Terroir Awards, a peer-nominated pool that recognized chef Ryan Crawford (of Stone Road Grille in Niagara-on-the-Lake), sommelier Will Predhomme (Canoe) and Virgilio Vea (food and beverage director at Langdon Hall) as being industry leaders. Check out our roundup of who showed up and what they ate from our slideshow of the day.
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