Canadian Bison on the World Culinary Stage

Canada is no stranger to the world of culinary excellence, with its diversity of ingredients and rich cultural traditions. However, it’s not just poutine and maple syrup that Canada is known for; Canadian bison is taking centre stage. Events like the Terroir Symposium in Calgary are elevating this once-endangered species into the global spotlight, transforming both chefs’ menus and consumer meat preferences.

Terroir Symposium: A Culinary Movement 

The Terroir Symposium is not just an event; it’s become a culinary movement. Moving westward in 2022 after many years in Toronto, this symposium serves as a meeting point for culinary professionals, producers, and food enthusiasts from across the globe. The mission? To share knowledge, inspire creativity, and most importantly, promote local ingredients and traditions on the world stage.

Terroir 2022: Bison’s Grand Entry

For the 2022 event, held for the first time in Calgary, the Terroir Symposium emphasized food and culture indigenous to Alberta, as well as sustainable and regenerative agriculture. The theme, ‘From the Roots: Culture, Community, Environment’, placed bison front and centre, even incorporating it into the event logo.

Canadian bison played a pivotal role during the symposium, with Noble Premium Bison donating a 650lb. bison carcass to the main event; the mastery butchery demonstration held at SAIT. Over an evening, award-winning butchers Elyse Chatterton, Hendrik Dierendonck and Blair Lebsack broke down an entire bison carcass, all of them for the first time.

Throughout the four day event, creative and classic bison cuts from Noble were showcased by renowned chefs and restaurants. As a Keynote Speaker, Noble Premium Bison CEO Kelly Long enlightened attendees about the intricacies of raising bison regeneratively, its environmental benefits, and the nuances that make bison meat distinct. The symposium served as an opportunity to introduce many international chefs and culinary experts to the rich taste and benefits of Canadian bison.

Terroir 2023: Transformation 

The success of Terroir 2022 set the stage for more talks, workshops and incredible food experiences in 2023. With bison as a keystone species introduced to the local and global culinary community, the focus shifted towards transformation in the hospitality industry. Once again, this gave bison producers a targeted opportunity to promote and market the many benefits of Canadian bison. In concert with their theme, Terroir presented a workshop to a packed audience; how to transform under-utilized cuts like offal into gourmet plates.

Noble Premium Bison provided bison liver, heart, tongue and marrow bone and teamed up again with chefs Blair Lebsack and Elyse Chatterton who wowed the crowd with their creations. At the gala event, Affinity Chef Dave Swanson transformed bison tenderloin into a savoury small plate, showcasing Pine and Pepper Cured Noble Premium Bison with Crabapple Mallow. As part of the Signature Dinner Series, chef Duncan Ly from Bar Chouett prepared a hay-braised bison chuck and charcoal grilled bison strip loin. Over at Rouge, Paul Rogalski, chef and host of the TV Series ‘Wild Harvest’ presented diners with his signature bison tartar. As part of their commitment to supporting the hospitality community, Noble donated the bison cuts for all events.

Gastrodiplomacy in Action

Imagine connecting with someone’s culture just by tasting a dish. That’s the impact of gastrodiplomacy; it helps people bond and understand each other’s histories and traditions through food.

Gastrodiplomacy is the fusion of gastronomy (the study of food and cooking) with diplomacy. At its core, it’s about connecting cultures through food, promoting understanding, and sharing traditions. From farmers to foragers to fisherman, gastrodiplomacy has showcased the world’s diverse culinary traditions, allowing them to act as delicious ambassadors for nations worldwide.

When you picture diplomacy, you might imagine ambassadors in grand halls, discussions over international policies, or official state banquets. You certainly don’t think of massive beasts ‘wallowing’ in a field. However, there’s a new ambassador on the world stage — the noble bison. With climate change on the global agenda, the reputation of bison as ‘climate change heroes’ is becoming even more important in the culinary world.

A Cultural and Culinary Story

Bison isn’t just about sustainability; it’s a keystone species deeply rooted in the history and culture of indigenous communities in North America. First Nations and Indigenous chefs have been instrumental in bringing bison to the forefront of contemporary cuisine, weaving traditional methods with modern techniques. Cookbook Author, Speaker and Chef Shane Chartrand, of the Enoch Cree Nation, played an integral part in the Terroir Symposium. Through gastrodiplomacy, these chefs are not just introducing the world to bison but also telling a cultural story, one that’s rich, diverse, and deeply meaningful.

Canada’s Indigenous chefs are engaging in a conversation that goes beyond food. They’re sharing a piece of Canadian heritage, one that’s grounded in respect for the land and its inhabitants. Through their dishes, these ambassadors are inviting the world to partake in a journey, one that’s both gastronomical and cultural.

The bison’s journey from grazing on Canadian grasslands to gracing tables around the world is a testament to the power of gastrodiplomacy. Through events like the Terroir Symposium, we can celebrate the bison’s rich history, promote sustainable agricultural practices, and foster global connections.