On April 23, DC joined a celebration of global hospitality and tourism at the Culinary Tourism Alliance’s 2018 Terroir Symposium. Anna Mae Crespo, Pantry technician at the W. Galen Weston Centre for Food (CFF), collaborated with the Art Gallery of Ontario’s executive chef, Renée Bellefeuille, to cater the event’s opening breakfast titled, A Taste of Durham Region.

Sponsored by the Region of Durham, the meal featured ingredients cultivated in DC’s backyard, including Kendal Hills Game Farm chicken and waffles with candied peameal bacon and Purple Woods maple syrup, Bistro ’67 granola and Cross Wind Farm goat yoghourt parfait, and an action station sponsored by the Egg Farmers of Canada featuring breakfast carbonara with B’67 bacon and CFF professor Chef Dave Hawey’s Champlain cheese grated on top.

The next day, Bistro ’67 sous chef Peter Stewart assisted several Feast On chefs at a rural retreat at Burning Kiln Winery in Fort Erie that included media and event sponsors in attendance.