July 5, 2018 – Charlottetown, PEI
A new annual food symposium is set to take place October 18th and 19th, 2018 in Charlottetown, the capital of Canada’s Food Island. “Forage Prince Edward Island will feature an inspiring day of thought-provoking panel discussions, cutting-edge industry seminars and a keynote from Chef Amanda Cohen, the leader of the vegetable-forward movement. The next day will feature an unforgettable Day in the Country at Chef Michael Smith’s property, the Inn at Bay Fortune, where attendees will be immersed in an epic afternoon wandering an interactive chefs paradise of farm, fire, flavours and friends.”
“Forage is an industry-led initiative, which means we’re intently focused on creating a gathering place that encourages collaboration and learning amongst leaders and innovators in the food industry and beyond,” said Tracey Singleton, co-chair of the Forage PEI Committee. “The 13-person committee includes Food Island Partnership, chefs, producers, food marketers and industry representatives committed to strengthening the Island’s food culture and brand by bringing industry together.”
Forage’s panel discussions will focus on trends and topics relevant to the Island’s food scene, including Trendsetters, 420 Flavours, Women and Food, and Creating Influence. Local food will, of course, loom large at the symposium, with an Island-inspired breakfast, lunch featuring lobster rolls and a seafood-focused welcoming reception on the first day. Holland college and the Culinary Institute of Canada will play host to the October 18th activities.
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 speak to intriguing topics impacting the industry including vegetable-centric cuisine, tipping, food trends, open mics, year of the female chef and emerging food trends.
“We’re really excited to have Chef Amanda Cohen speaking at the inaugural Forage symposium. She has a wealth of knowledge regarding many topics relevant to PEI’s local foodscape and will be a big draw for many attendees,” said Jeff McCourt, co-chair of Forage Prince Edward Island.
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, potato faclette, pine needle mussels, smoked sustainable blue salmon, wood-fired burgers and a taco bar.
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.
“Forage is ultimately about connecting with like-minded food leaders that are shaping the foodscape. We believe that together we are strong as an industry and by offering a symposium where we can share and learn from each other, we’ll forge stronger relationships and further cement the Island’s reputation for exceptional food,” adds McCourt.
Registration for Forage is limited to 300 attendees and early registration is encouraged. Registration is $350 plus taxes before September 1st and $390 plus taxes after September 1.
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