(July 30, 2019 – Charlottetown, PEI) Forage, Atlantic Canada’s premiere food tourism training and experiential event, returns to Canada’s Food Island October 17-18, 2019 with a packed schedule of speakers, interactive workshops, and culinary celebrations geared towards chefs, farmers, fishers, food producers, and other food industry stakeholders.
Organizers are anticipating high demand for this year’s installment, based on the success of Forage’s inaugural year in 2018, which was well-received by attendees from across Canada. Registration for Forage is now open and early registration is encouraged to take advantage of a discount before October 1st.
“Last year we set the foundation for Forage, this year our goal is to elevate the experience and learning opportunities further based on feedback from our first year,” said Jeff McCourt, co-chair of the Forage PEI Committee. An industry-driven initiative, Forage is overseen by industry ,embers that includes chefs, producers, food marketers and industry representatives committed to strengthening the Island’s food culture and brand by bringing its players together.
The symposium will feature a keynote speech from Farmer Lee Jones of The Chef’s Garden. Farmer Lee is 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.
“We’re really excited to have Farmer Lee speaking at Forage. PEI has an abundance of talented, innovative farmers and chefs and Farmer Lee has a wealth of knowledge about how to build and leverage those relationships,” said Tracey Singleton, co-chair of the Forage PEI Committee.
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 Bower, 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 will also include 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. They will speak about the evolution of Canadian food.
“Their keynote is the perfect way to kick off Forage. Anita’s a pioneer in promoting Canadian food and has a wealth of expertise working in so many facets of the industry over the past four decades, while Jeremy will bring a fresh perspective to the work being done by today’s innovators and disruptors,” said McCourt.
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 is a 90 minute facilitated session dedicated to seed ideas and developing projects for the industry. This session will wrap up day one and 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 of Country Fire 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 5-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.
“Forage is ultimately about connecting with like-minded trailblazers and leaders in the food industry. We believe that together we are stronger and by offering a symposium where we can share and learn from each other, we’ll forge stronger relationships and further cement PEI’s reputation as Canada’s Food Island,” said Singleton.
Registration for Forage is limited to 300 attendees and early registration is encouraged. Registration is $250 plus taxes and service fees before October 1st and $350 plus taxes after October 1st. Register at https://foragepei.com/forage/registration/.
An option to attend the first day only (Oct 17) is available for $150 plus taxes and service fees before October 1st and $200 plus taxes after October 1st.
Transportation to The Inn at Bay Fortune is available on October 18 for $20 per person.
Primary producers from PEI (farmers and fishers) can save 50% through funding provided by the PEI Department of Agriculture and Land. Email leah@versatilegroup.ca to see if you qualify.
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Media Contact:
Tracey Singleton
President, Versatile Management Group
902-940-3195 / tracey@versatilegroup.ca
BACKGROUND INFORMATION
Forage PEI is an industry-led initiative with a mission to bring the industry together to strengthen the Island’s food culture and brand.
Forage PEI committee members are:
Jeff McCourt of Glasgow Glen Farm (Co-Chair)
Tracey Singleton of VMG and Cavendish Bosom Buddies Cottages and Suites (Co-Chair)
Chef Austin Clement of The Culinary Institute of Canada
Chef Kyle Panton of Sims and One Vision Farms
Chef Irwin MacKinnon of PEI Association of Chefs and Cooks and Papa Joe’s
Mitch Cobb of Upstreet Craft Brewing
Chef Michael Smith of The Inn at Bay Fortune
Kent Thompson, Food Island Partnership
Morgan Martin, Food Island Partnership
Blair Sweeney of TechnoMedia
Roberta MacLean of TechnoMedia
Chef Tyler Gallant of Gallant’s Shellfish
Karl Bruenjes of Atlantic Beef Products Inc.
Mark Phillips of PEI Potato Board
Chef Ilona Daniel of Chef Ilona Consulting and the Culinary Institute of Canada