Thursday, October 18, 2018
Early registration encouraged
Forage PEI, a new food symposium taking place October 18 and 19 in Charlottetown, will host a line-up of food leaders from across North America.
Renowned chefs, writers, food photographers, farmers, and brewmasters will join keynote speaker, Chef Amanda Cohen, for a series of food-related panel talks and food experiences with Forage attendees.
Cohen, a well-known leader of the vegetable-forward movement and owner of New York City’s award-winning vegetarian restaurant, Dirt Candy, will deliver the keynote on the first day. She’ll touch on a number of topics including vegetable-centric cuisine, the year of the female chef, tipping and current food trends. Amongst her accomplishments, Cohen was the first vegetarian chef invited to compete on Iron Chef: America, her restaurant was selected as one of the ten best vegetarian restaurants in America by Food + Wine magazine, and she received a writing award from Gourmet (RIP).
Participants may take in four panels through the first day. The first panel will focus on the importance of influence and engagement. It will feature Dennis Prescott, Moncton-based chef, cookbook author and food photographer; Todd Perrin, Top Chef Canada 2011 competitor and Executive Chef/Co-owner of Mallard Cottage in Newfoundland; Halifax-based lifestyle blogger Kayla Short, and Al Douglas, PEI Food Advocate and Director of Branding & Community Engagement, PEI Brewing Company.
The afternoon begins with a discussion about women in food. Joining the panel are Charlotte Langley, Chef, Culinary Curator and MSC Ambassador; Ivy Knight, writer, cultural programmer and former cook; Sarah Bennetto O’Brien, chef and owner of The Handpie Company; and Sally Bernard, organic farmer and co-owner of Barnyard Organics.
Mitchell Cobb of Upstreet Craft Brewing and Steve Beauchesne of Beau’s All Natural Brewing will be joined by fishmonger Hana Nelson of Halifax’s Afishionado, Mike MacKenzie from Seed to Sausage, and PEI’s Jason Tompkins of Poke Shack for a panel entitled Meet the Trendsetters.
The final panel will explore cannabis edibles. Panelists for discussion include Chef John MacNeil, Retreat Edibles, Vladimir Klacar, Auxly’s Associate General Counsel & Head of Regulatory Affairs and Alex Smith, CFO & VP, Canada’s Island Garden/FIGR East.
The second day will feature an immersive five-hour food experience at the Inn at Bay Fortune with host Chef Michael Smith. A highlight will be the creation of a Guinness World Record Charcuterie Board curated by Canadian Expert Michael McKenzie of Seed to Sausage. An after-party at Upstreet Craft Brewing will close Forage PEI with a taste of the Island’s burgeoning craft brew scene.
For details visit foragepei.com and follow on FB.