Ontario’s important food-centric congress, Terroir Symposium, features Alberta Ate presentations to spotlight Alberta’s bounty, new culinary heritage and the West’s unique brand of hospitality through collaboration.
Calgary, AB, May 12, 2014: The Alberta Ate, a troupe of the province’s top chefs selected by the Alberta Culinary Tourism Alliance (ACTA), is set to stir interest in Alberta’s culinary offerings at Terroir Symposium today, followed by more week-long special events in Toronto. Accomplished chefs from across the province play the role of culinary travel ambassadors. They collaborate, compete, create, and of course, cook at public and trade gatherings across Canada and afar with support from ACTA. ACTA’s role is to spark interest and discussion about Alberta cuisine, define its unique importance on Canada’s food stage and lure travellers with appetites for adventure, learning and culinary enjoyment. Their first stop outside of Alberta is the Terroir Symposium that starts today in Toronto, ON. “Attending Terroir is an honour, ” says Alberta Culinary Tourism Alliance Chair Donald House. “We develop the culinary travel niche in the province working with its agrarians and chefs, its ranchers and its restaurateurs. We help create and improve the Alberta culinary travel experience. And we create platforms, at important events, through the media and online, that provide Alberta context for visitors interested in food culture. “Themed around collaboration this year, Terroir is the perfect place for our chefs’ collaborative to learn, teach and strut a little.” Meet the Alberta Ate Chef Collaborative:
In addition to learning at Terroir, the Alberta Ate hosts a workshop called The Wild West – New Frontiers in Western Cuisine. Featuring Jessica Pelland, John Jackson and Connie DeSousa, Karine Moulin and Duncan Ly share ”what makes Alberta unique in its tastes.” Don House also sits on a Terroir panel discussion around the topic of creative culinary communities with the Dimitrios Zarikos, Regional Vice-President & General Manager, The Four Seasons Hotels, Anne-Marie (Ami) Hovstadius of VisitSweden and Helen McDaid of Fáilte Ireland. The remainder of the week presents prized opportunities for tourists, foodies, and media to taste, learn, and be entertained by Alberta’s best including:
Alberta Ate chefs champion local producers, farmers, and ranchers to create exceptional, authentic culinary experiences that enhance sense of place. They answer the question “what makes Alberta unique in its tastes, in its talents, and in its terroir?” This goodwill initiative managed by ACTA stimulates interest and the economies of the culinary tourism sector. In addition to ranchers, farmers, chefs and restaurateurs, there are hundreds of creators and innovators in the province that enrich its culinary tourism appeal. Craft brewers and distillers, cheesemakers, honey makers, fruit wine makers, bakers and more have a story to share with visitors to Alberta. About Alberta Culinary Tourism Alliance The Alberta Culinary Tourism Alliance wants Alberta’s culinary bounty known, savoured and grown through travel experiences. Helping create and nurture ways for culinary tourism to thrive, the not-for-profit advocacy group in action:
For more information, visit albertaculinary.com, Facebook/albertaculinary and Twitter @albertaculinary.
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