TORONTO — This year’s Terroir Symposium luncheon will include an international roster of chefs preparing street food from Charleston, S.C.; Philadelphia; New York; Melbourne, Australia; New Orleans; and Toronto.
The meal will include coffee-braised brisket hot rolls sided with a cold-drip coffee shot, from chef Chris Hamburger of Stagger Lee’s in Melbourne; ullah/geechee roots, served with crispy Carolina gold rice and trout croquettes with spicy tomato jam from chef Benjamin Dennis of Food + Culture in Charleston; and house-cured Smoked Meat Knish Pockets from chef Zane Caplansky of Caplansky’s Deli in Toronto.
Other participating chef’s include: Nola Girl Food Truck & Catering, Dannielle Judie, New Orleans; Korilla, Edward Song, New York; Poi Dog Snack Shop, Kiki Aranita and Chris Vacca, Philadelphia; El Gastronomo Vagabundo, Adam Hynam-Smith, Toronto; Kung Fu Dawg, Stephen Payne, Toronto; Valdez, Steve Gonzalez, Toronto. Plus three Canadian pastry chefs (Reiko Stewart, Montreal; Sophy Han, Toronto; and David Chow, Toronto) will collaborate using Cacao Berry chocolate to create desserts inspired by street food from around the world.
Terroir is Canada’s leading hospitality industry symposium bringing together influential chefs, food writers as well as wine and food experts. The symposium and luncheon will be held May 11 at Arcadian Court in Toronto.