The two-day ticketed event will be open to chefs, restaurateurs, sommeliers, high level foodies and anyone interested in discussing Poland’s new food future. Terroir Warsaw kicks off with a full-day forum hosted at Forteca Kręgliccy on Sunday May 27th 2018 and culminates on Monday May 28th with a collaborative dinner cooked by international and local chefs and hosted at the Zoni restaurant in the soon-to-open Polish Vodka Museum.
Terroir Warsaw Forum
With over 120 attendees, the Terroir Warsaw forum will map the narrative of Poland’s culinary distinctiveness through an inter-disciplinary, anthropological approach of talks, panel discussions and keynote speakers. Forum presenters will be Polish food leaders appearing alongside Terroir’s international delegation in a joint exploration of Poland’s complex food history and its resulting new food future.
Terroir Warsaw Collaborative Dinner
The Terroir Warsaw collaborative dinner hosted at Zoni restaurant inside the Polish Vodka Museum will pair guest chefs with local industry leaders to prepare a multi-hands dinner based on their shared learnings and experiences during their visit to Warsaw.
With a 12 year history of building international business relationships and curating educational programs for the world’s foremost hospitality professionals in Canada,
Terroir Hospitality successfully launched its European program in Berlin in May 2017 before heading to Budapest in October 2017. Both events were met with widespread praise from Europe’s foremost chefs, industry professionals and media.
Arlene Stein, founder and director of Terroir said: “After the success of
Terroir Berlin and Budapest, and after 12 years of successful community programming in Canada, Terroir has increased its audience exponentially.” Stein continued, “Expanding internationally means we can cultivate cultural ambassadors for emerging food destinations such as Warsaw and grow the international hospitality community through networking and educational programming. Terroir has shown how year after year, industry members can grow their businesses, connect, and create invaluable international networks.”
International Hospitality Forum (May 27th):
70 euros per person https://www.rsvp-popup.com/events/terroirwarsawforum
Collaborative Dinner (May 28th):
95 euros per person https://www.rsvp-popup.com/events/TerroirWarsawDinner
Limited Saver Tickets also available (permits entry to both events): 145 euros per person https://www.rsvp-popup.com/events/TerroirWarsawSaver
List of participants
Wojciech Modest Amaro, Atelier Amaro Aleksander Baron, Zoni
Adrian Klonowski, Pädaste Manor, Estonia Maciej Nowicki, Museum of King Jan III’s Palace Justyna Słupska Kartaczowska, Jadka, Wrocław Robert Trzópek, Bez Gwiazdek
Maksut Aşkar, neolokal, Istanbul
Mark Best, Genting Dream, Sydney + international Amanda Cohen, Dirt Candy, New York Nicolai Ellitsgaard Pedersen, Under, Norway
JP McMahon, Eat Galway, Ireland
Connie DeSousa & John Jackson, Charcut, Canada
The making of Poland’s food identity
Historically, Poland offers many culinary touchpoints: The Renaissance and Baroque eras brought Italian and French influences to the upper-classes, and 18th-century partitions of the country introduced strong Russian, German and Austro-Hungarian flavors.
The great Ottoman Empire also shared a border with Poland for over 300 hundred years, the impacts of which can still be tasted today. And there are many dishes adapted from Ashkenazi cuisine which resulted from a 1000 year Jewish-Polish relationship.
Finally, World War II and resultant 40 years of communism which came after it left a striking demarcation on Polish food by replacing varied traditions with uniformed dishes.
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