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13th Annual Terroir Symposium

The Terroir Symposium brings together innovative people from the field of hospitality and tourism, including chefs, hoteliers, drink experts, writers and business leaders.

Canada’s Locavore Movement is Going Mainstream

The concept of “going local” was more legend than reality in Canadian foodservice 20 years ago. Even 10 years ago, providers promoting...

Tackling Canada’s Food-Waste Dilemma

CHALLENGE The role of a great chef,” says Kristian Eligh, executive chef for Vancouver-based Toptable Restaurant Group, “is to...

Terroir Seeking Zero-Waste Creations

TORONTO — The Terroir Symposium is seeking 10 culinary teams who are passionate about food-waste reduction to create dishes for the 2019 symposium with...

Tequila Sales are on the Rise in Canada – and Beyond

Tequila represents one of the fastest-growing spirit categories in terms of volume, with growth projections that could continue to climb significantly given its low...

Where The Wild Things Are: Spotlight on Newfoundland’s Culinary Landscape

A deserted beach on Newfoundland’s Avalon Peninsula isn’t most people’s idea of a grocery store. But within minutes, Lori McCarthy’s bag is filled with...

Food File: Examining The Farm-to-Table Ethos

When acclaimed chef Michael Stadtländer and his wife Nobuyo opened their 12-seat restaurant, Eigensinn Farm (located in Singhampton, Ont.), 25 years ago, they didn’t...

In the Kitchen With: Matt Simpson, Montecito, Toronto

Chef Matt Simpson of Toronto’s Montecito has a cooking philosophy that guides him and his restaurant alike. “We make a commitment to use ...

Close to Home: Connecting Diners to their Food

Mealtimes have traditionally been a time for friends and families to sit around the table and share stories. But now, chefs and producers are...

Terroir Hospitality Offering Culinary Tour of Hungary

TORONTO — Terroir Hospitality is set to host an immersive culinary and wine tour of Hungary this fall. The tour package participation in the Terroir...