Search Results for: Fergus Henderson

Fergus Henderson at Terroir

The fifth annual Terroir Hospitality Symposium was held at Hart House, March 1. After a full day of talks, seminars and tastings (watch GFR for extended coverage), the sold out crowd of 400 chefs, cooks, sommeliers, restaurateurs, journalists, food writers and all other manner of people passionate about fine dining and artisanal food and wine sat down to hear English chef Fergus Henderson’s key note speech, captured by GFR in the video below. For three quarters of an hour, Henderson held the audience members spellbound as he explained what he believes to be the root of his phenomenal success at St. John, and the meaning of the philosophy laid out in his ever-influential book and chef’s favourite, Nose To Tail Eating.

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Dinner at Jamie’s with Fergus, Trevor, Randall and Friends

Whitefish a la Menuiere was served after some shared platters of Various Beets Salad with Sheep’s Milk Feta cheese and Honey Mustard Vinaigrette. A quintessential JK dish, it’s simple and elegant, has sophisticated but utterly comforting flavour and texture, features a local fish in a beautiful classic french preparation, with tons of love and care behind it from Jamie’s kitchen right back to the growers and fishers.

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Terroir 5 – Arlene Stein

Arlene Stein is the Chair of Terroir, Toronto’s Hospitality Industry Symposium. Now in its fifth year, Terroir: Tradition and Technique will feature programming with Fergus Henderson, Randall Grahm, Mark Schatzker and more..

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