Over the past few years Toronto’s hospitality industry has revolutionized. Although having a young food scene compared to well-known food cities such as New York and Paris, the industry is emerging.
Through industry conventions such as Terroir Symposium they create an educational and inspiring experience that brings together chefs, food writers, business leaders, and wine, food, and beer experts. The theme for 2014 was “Growing Ideas” which focuses on community building and creative collaboration in the world of grastronomy.
Top notch chefs and notable speakers took the main stage and shared their inspiring (and amusing) culinary stories. Montreal locals, David MacMillan & Frédéric Morin from Joe Beef, were joined with Peter Meehan in a hysterical Q&A. Fellow Montreal chef, Normand Laprise of Brasserie T! and Toqué, was celebrated for his culinary success then spoke about the future generation of customers. Afterwards, Albert Adria from Barcelona, wowed the audience with the 41° Experience that stimulated all the senses. Finally, familiar faces Daniel Boulud and David Chang closed the symposium with an uplifting coaching conversation on how Toronto could become a top-tier food destination.
This year our client, Samuel Adams, joined the symposium as a Principal Sponsor. They were included in the Hospitality Lounge where they educated and served thirsty industry professionals their Boston Lager and Latitude 48.
At the Kitchen Workshop, Grant McCraken, Head Brew Master of the Boston Beer Company, spoke about the craft beer revolution. He shared his insights into the craft beer segment and how Samuel Adams has helped evolve the better beer movement in the US and in Canada. He was later joined by Mirella Amata, Master Cicerone® and author of Beerology: Everything You Need to Know To Enjoy Beer…Even More. She led the topic on hop growing initiatives in Ontario. Mirella concluded the workshop with a guided tasting of three beers including the Boston Lager, 100 Mile Ale, and Augusta Ale, she and highlighted the various hops and how it contributed to the beer’s aroma and flavour.
Photo Credit: Pat Anderson Photography
Couldn’t make it to the Terroir Symposium? Check out our gallery!
