Sink your teeth into this

Inaugural Forage Food takes place in Charlottetown and Inn at Bay Fortune

“We’re encouraging all attendees to bring two things with them to the Inn: a condiment or other contribution to the charcuterie board that represents their home’s flavours, and their unique food stories to share.” Jeff McCourt

The inaugural Forage Food Symposium will take place Oct. 18-19 in Charlottetown and at the Inn at Bay Fortune.

Registration remains open until Oct. 17.

“We’re really excited about Forage. It’s a rare opportunity for folks working in food on P.E.I. and beyond to come together, learn from each other and share their food stories,” said Jeff McCourt, co-chairman of the Forage P.E.I. committee and owner of Glasgow Glen Farm.

The first day of this two-day industry gathering will feature experts and trailblazers from across the region and beyond in four panel talks on topics impacting the industry — Women in Food, Creating Influence, Meet the Trendsetters and 420 Flavours. Panelists include chef Todd Perrin of Mallard’s Cottage in Newfoundland; organic P.E.I. farmer Sally Bernard; social media influencer Kayla Short; and Steve Beauchesne of Beau’s All Natural, an independent Canadian craft brewing company, along with 12 other food innovators and leaders.

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 share her food story, entitled “How Opening a Restaurant Ruined My Life and Saved My Soul”, and speak to specific topics impacting the industry including vegetable-centric cuisine, tipping, the year of the female chef and emerging food trends.

The second day 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 P.E.I. committee, will host a progressive five-hour food experience at the Inn. A highlight of the day will be the creation of a Guinness World Record charcuterie board, guided and curated by renowned Canadian expert Michael McKenzie of legendary Seed to Sausage. The interactive feast will also include oysters, Island beef, Island pork, potato raclette, pine needle mussels, smoked sustainable blue salmon, lamb, a taco bar and more.

“We’re encouraging all attendees to bring two things with them to the Inn: a condiment or other contribution to the charcuterie board that represents their home’s flavours, and their unique food stories to share,” said McCourt.

An after party at Upstreet Craft Brewing will close out the first annual Forage P.E.I. symposium with a taste of the Island’s burgeoning craft brew scene.

Registration is capped at 300 attendees and a limited number of spaces remain. Registration is $390 plus taxes and fees.

For more information on the schedule of events and tickets to Forage, visit: foragepei.com, and follow along on Facebook at facebook.com/ForagePEl/.