Terroir 2010 - Hospitality Industry Symposium

Terroir, Toronto's leading hospitality symposium, since 2007.

Terroir 2010
Hospitality Industry Symposium
Inspiration & Innovation

March 2
Tuesday
8am-6pm

Hart House
Hart House website
Map to Hart House

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Registration

$99 Early Registration (before Jan25 Mon 5pm)
This early price includes an invitation to the Terroir Pre-Party at Niagara Street Cafe on Jan26 Tues.

$125 Regular Registration (as of Jan25 Mon 5pm)

Reserve your place at this exclusive event.

REGISTRATION DEADLINE
4:30pm on Monday, March 1

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Terroir is the leading hospitality symposium directed at all elements of the industry to provide professionals with the opportunity to learn from and network with colleagues. This one-day symposium provides you with the tools to develop and refine your career in this field.

This years’ symposium will focus on innovation and inspiration and will provide you with engaging ideas as well as explore interesting possibilities about how to push the boundaries in the hospitality industry.

The day will include:

- Keynote Speaker David Kinch, Manresa Restaurant, Los Gatos, California
- Design Firm IIXIV will discuss creativity from inception to completion
- Expert media panel on what helps us achieve success in culinary tourism.
- Cocktails Reinvented
- Structured wine tasting by Jamie Drummond (Good Food Revolution) and Paul Greico (Terroir, Hearth, Insiem) with renowned wine maker Norman Hardie Wines
- Breakout sessions on tipping, youth and mentorship, media in the kitchen and much, much more
- Outstanding lunch by Savour Ontario Dining chefs
- Networking Reception sponsored by Savour Stratford

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Breakout Sessions

MORNING

1. To Oak or Not to Oak,
That is the Question
Or is it a little more complex than many would make it out to be?
Winemaker Extraordinaire (and Quercus Petraea aficionado) Norman Hardie sits down with NYC wine authority Paul Grieco for what promises to be a rather lively discussion on this topic. They will lead us through a structured tasting, exploring the myriad nuances different oak regimes bring to a wine.
Moderator: the ever-moderate Jamie Drummond, Good Food Revolution

2. Creating Your Local Menu
An interactive discussion on how to bring more ‘terroir’ into your kitchen. Join six top Toronto Savour Ontario Dining Chefs as they demonstrate how to incorporate various local products into your menu.
Featured are Savour Ontario Dining Chefs: Mark Cutrara – Cowbell, Kevin McKennan – Earth & Globe, Jason Bangerter – Auberge du Pommier, Scott Vivian – The Wine Bar, and Joshna Mahraj – The Cooking Studio at the ROM.

3. Restaurant Review
60% of all restaurants close with the first three years of opening, yet some become “institutions” almost overnight. Where do the two big costs – people and food – have to be in order to turn a profit? What about the artistry, staff retention, and reviews? Given that there are a million ways to get killed in the restaurant business, is there a magic recipe for success? Don’t miss our talented panel in an informative & provocative exchange of ideas on what it takes to be successful in the restaurant (hospitality) business.
Moderator: Rebecca Leheup, Ontario Culinary Tourism
Panelists: Michelle Kalman – Starter Kit, Hospitality Consulting, Chris McDonald – Cava, Jen Agg – The Black Hoof, and Len Penachetti – Cave Spring Cellars

AFTERNOON

4. Bitter Cocktails
An exemplary cocktail is a balance of sweet, bright and bitter. The key to cocktail alchemy is the use of quality ingredients, and smart bartenders these days are making their own bitters—a relatively quick and painless way to make your patrons go “wow!”. Renowned bar master Jen Agg, along with Dave Mitton, will showcase the significance of essential bitters in an interactive cocktail session facilitated by cocktail aficionado Dick Snyder.
Moderator: Dick Snyder, City Bites Magazine
Bartenders: Jen Agg – The Black Hoof and Dave Mitton – Harbord Room

5. The Grasshopper & Master
The Power of Mentorship in the Hospitality Industry
Mentors inspire us. They motivate us to strive for excellence, and, by providing guidance, help us realize our dreams and achieve our goals through various stages of our professional life. It is a reciprocal relationship between mentors and their protégés, which helps to foster ongoing professional development and growth, and continues the promise of a bright and fruitful future in our industry. This session is geared to those who wish to champion the next generation of hospitality leaders; those who are interested in hearing innovative ways of implementing mentorship programs in their workplace. Be inspired by the energy and ideas of up-and-coming talent and gain an understanding of the power mentoring has in supporting and growing our industry.
Speakers: Michelle Caine, Human Resources Manager, Oliver & Bonacini Restaurants, Bill Simpson, General Manager and Jasmine Baker, Director of Sales and Marketing, The Drake Hotel, Lora Kirk, Head Chef, Ruby Watchco and Chef Ryan Gallagher, Chef de Cuisine at Bier Market.

6. The Tipping Point
To tip or not to tip? Let the debate begin!
“Be it resolved that tipping is an outdated method of currency.” The issue of tipping for service in hospitality is a contentious one. This debate that will provoke much food for thought. Our moderator will discuss the origins, etymology and implications (liabilities) of tipping. We will follow with a series of speakers in a formal parliamentary style of debate that will allow the participants to decide the resolution.
Speaker: Rory McKweon
Affirmative: Anne Yarmovitch, FRANK Restaurant AGO
Opposition: Max Valiquette

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Terroir website

Detailed Schedule

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Terroir 2010 - Hospitality Industry Symposium

Hart House
Tue Mar 02 2010, 8:00am


Ticket Sales Begin:
Thu Nov 26 2009, 11:00am

Ticket Prices:
early registration (before Jan25 5pm) - $99.00
regular registration (after Jan25 5pm) - $125.00

For More Information:
Visit Event Website
E-mail: N/A
Phone: (416) 978-8849
Fax: N/A

Venue information, including seating plans & maps.