Food Industry Gathers in Charlottetown
Forage Gets Underway Today
Forage, Atlantic Canada’s premiere food tourism training and experiential event, returns to Canada’s Food Island for the next two days, October 17-18, 2019. The symposium brings the food industry together to strengthen our food culture and brand. The two days will feature a jam packed schedule of speakers, interactive workshops, and culinary celebrations geared towards chefs, farmers, fishers, food producers, and other food industry stakeholders. The goal of the event is to foster partnerships amongst the industry and key stakeholders to create a bigger impact and to grow food and food tourism on PEI.
The event is sold out with over 250 food industry advocates gathering at the Murchison Centre. An industry-driven initiative, Forage is overseen by industry members that includes chefs, producers, food marketers and industry representatives.
The symposium will feature a keynote address from Farmer Lee, a well-known advocate for sustainable agriculture, a James Beard award recipient, and a sought-after speaker. He works closely with chefs from around the world to provide them with the most flavourful and unique produce. He has also made appearances on several Food Network shows and The Chef’s Garden, which he operates with his father and brother, has been profiled in several US magazines and on radio and television shows.
A key goal of Forage is to help participants learn the art of storytelling, so they can share their unique and authentic food stories effectively. Jordan Brown, a highly-acclaimed storytelling speaker, will offer insights and instruction on the art of storytelling through a talk on day one and an interactive workshop on day two.
The first day also includes a keynote presented by Anita Stewart, president and founder of Food Day Canada and a gastronomy expert, and Chef Jeremy Charles of Raymonds in St. John’s Newfoundland. The panel will be moderated by PEI’s own Chef Michael Smith. Together, they will speak about the evolution of Canadian food.
This year’s Forage will also feature 10-minute talks by trendsetters from the region on topics such as meat alternatives, regenerative agriculture, and creating traction in the millennial era. Taking Action at Forage will wrap up the day with a 90 minute facilitated session dedicated to seed ideas and developing projects for the industry. This session will provide a chance for participants to share ideas or even pitch an idea of their own!
Local food will also centre stage at the symposium, with an Island-inspired lunch created 2018 Canadian Chef of the Year, Chef Irwin MacKinnon of Papa Joe’s, and a roving feast reception at the Culinary Institute of Canada. Local ingredients will also be showcased during the nutrition breaks prepared by Gallant’s & Co.
The second day of Forage, A Day in the Country at The Inn at Bay Fortune, will feature a fully immersive culinary experience and storytelling workshop. Chef Michael Smith, a member of the Forage committee, will host a progressive 4-hour food experience at The Inn, showcasing Island ingredients and the talents of the many chefs that will be tending the food stations. The day is presented by The Inn at Bay Fortune and is designed to encourage connection, conversation and the sharing of food stories.
For a complete schedule of events visit foragepei.com.
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