Oct 10, 2018 – Charlottetown, PEI
The inaugural Forage Food Symposium will take place October 18th and 19th in Charlottetown, the capital of Canada’s Food Island, and at the Inn at Bay Fortune. Registration for this event remains open until Oct 17th and organizers are encouraging those involved in PEI’s food scene to take part in this industry-driven gathering.
“We’re really excited about Forage, it’s a rare opportunity for folks working in food on PEI and beyond to come together, learn from each other and share their food stories,” said Jeff McCourt, co-chair of the Forage PEI Committee and owner of Glasgow Glen Farm.
The first day of this two-day industry gathering will feature experts and trailblazers from across the region and beyond in four panel talks on topics impacting the industry: Women in Food, Creating Influence, Meet the Trendsetters and 420 Flavours. Panelists include Chef Todd Perrin of Mallard’s Cottage in Newfoundland; organic PEI farmer, Sally Bernard; social media influencer, Kayla Short; and Steve Beauchesne of Beau’s All Natural, an independent Canadian craft brewing company, along with 12 other food innovators and leaders.
“We want attendees to leave better informed on current topics impacting the industry, inspired by each others’ stories, and even more connected as a community of passionate food creators and leaders,” said McCourt.
A highlight of the symposium will undoubtedly be the keynote speaker, Canadian-born Chef Amanda Cohen of New York’s Dirt Candy. Known as a leader of the vegetable-forward movement, Cohen will share her food story, entitled “How Opening a Restaurant Ruined My Life and Saved My Soul”, and speak to specific topics impacting the industry including vegetable-centric cuisine, tipping, the year of the female chef and emerging food trends.
The second day of Forage will feature a fully-immersive, hands-on experience for attendees. Chef Michael Smith of the Inn at Bay Fortune and a member of the Forage PEI Committee will host a progressive 5-hour food experience at the Inn. A highlight of the day will be the creation of a Guinness World Record Charcuterie Board, guided and curated by renowned Canadian expert Michael McKenzie of legendary Seed to Sausage. The interactive feast will also include oysters, Island beef, Island pork, potato raclette, pine needle mussels, smoked sustainable blue salmon, lamb, a taco bar and more.
“We’re encouraging all attendees to bring two things with them to the Inn: a condiment or other contribution to the charcuterie board that represents their home’s flavours, and their unique food stories to share,” said McCourt. “We’re already seeing a great cross-section of food folks registering for the event, from local farmers to culinary students, food technologists and entrepreneurs, and we know each of them has a compelling story that can inspire others.”
An after-party at Upstreet Craft Brewing will close out the first annual Forage PEI Symposium with a taste of the Island’s burgeoning craft brew scene.
The Forage Food Symposium has been made possible through the funding support of ACOA, and the Government of Prince Edward Island, as well as several industry sponsors including the Inn at Bay Fortune, the Culinary Institute of Canada, Versatile Management Group and TechnoMedia.
Registration for Forage is open until October 17th, however it is capped at 300 attendees and a limited number of spaces remain. Registration is $390 plus taxes and fees.
For more information on the schedule of events and tickets to Forage please visit: foragepei.com, and follow along on FB at facebook.com/ForagePEl/.
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