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First annual food industry symposium in Charlottetown

October 18 & 19
Various locations

Keynote speaker Chef Amanda Cohen (photo: George Richardson at Maggie Marguerite)A new annual food symposium will take place October 18 and 19 in Charlottetown. “Forage Prince Edward Island” will feature a day of panel discussions, industry seminars and a keynote from Chef Amanda Cohen, leader of the vegetable-forward movement. 

The next day will feature a Day in the Country at Chef Michael Smith’s property, the Inn at Bay Fortune, where attendees will enjoy an interactive afternoon at this chef’s 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.

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 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 18 activities.

A highlight of the symposium will 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.

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 highlight of the day will be the creation of a Guinness World Record Charcuterie Board, guided and curated by Canadian expert Michael McKenzie of legendary Seed to Sausage. The feast will also include oysters, Island beef, potato raclette, 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.

Registration for Forage is limited to 300 attendees and early registration is encouraged.

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