Noble joins Terroir at Calgary’s Inaugural Hospitality Symposium
After 15+ years in Toronto, the international organization known as Terroir is bringing its renowned hospitality symposium to Calgary, September 18-21. With a focus on Culture, Community and Environment, Terroir will connect attendees with leaders in the hospitality industry from around the world. The first in-person format since 2019, the Terroir Symposium will educate and inspire participants with a diverse and exciting program over four days.
“With our inaugural event in Calgary this year, we celebrate the Terroir of the region, and seven signature foods that are a historical and cultivated part of this landscape. The seven signature foods of Alberta will be woven through our food programs, including bison from our partner, Noble Premium Bison.”Arlene Stein, Terroir Founder
As a key sponsor, Noble Premium Bison will be a major draw for the opening event on September 18th, providing a 500-550 lb bison carcass for a live feed master class in butchery. Restaurateur and Butcher Hendrick Dierondonck from Belgium will work alongside Blair Lebsack, Chef and Butcher from Edmonton, to showcase the best of what bison has to offer chefs.
“We’re excited to have this opportunity to put our grass-raised Canadian bison in such masterful hands. Many chefs in Europe have been working with us since we started Noble in 2016, but this will be the first time Hendrick has worked with bison. As part of our ‘Elevate the Plate’ program, six Alberta chefs attending the event will each be given a premium whole muscle bison cut to do their magic. It’s sure to be a memorable event.”Kelly Long, CEO and Partner, Noble Premium Bison
Bison is a keystone species on Canada’s endangered grasslands, and Noble plans to show the hospitality industry in Alberta just how important this heritage animal is to the ecosystem. “Once nearly extinct, bison are becoming known as climate heroes,” said Long, “and for good reason. Bison are naturally regenerative in how they graze, and their positive impact on soil biodiversity, carbon capture and the grassland is undeniable.” As a keynote speaker on September 20th, Long will also discuss the symbiotic relationship Canadian farming families have to bison, and how that has evolved over the years to become an agriculture industry respected beyond our borders.
About Terroir Hospitality
Terroir has built a reputation as the place to connect with hospitality leaders, to find inspiration, and to make connections that support business initiatives. Calgary boasts close to 6000 restaurants, with Albertans spending (per capita) among the most in the country on food service. The diversity of restaurants with over 120 languages spoken in communities that are nestled beside the Rocky Mountains, is a contributing factor to the unique scene and the draw westward for Terroir. In partnership with Calgary’s Food Tourism Strategies and Culinary Marketing Strategies, Terroir will host audiences from over 20 countries, 200+ companies and +400 attendees. For more information and tickets, go to terroirsymposium.com
Canadian producers/suppliers of sustainable bison meat, pasture-raised on nature’s grassland. No hormones or antibiotics. Retail 🇨🇦 DM for Foodservice