Farm to Table – Culinary Tourism

Toronto - Peterborough, Ontario

May 5 - 10, 2019

Program Description and Learning Objectives


A large proportion of visitors to Atlantic Canada are looking for opportunities to connect through our food and drink experiences.  These are intimately linked to what we grow and harvest from both the land and sea. With such a heightened emphasis on the “culinary” experience there exists an opportunity for Atlantic Canadian destinations to share their culture and history through food and drink. This mission will concentrate on how primary industries, chefs, brewers, distillers and wine makers have partnered with their destinations to provide unique culinary experiences.  During our time in Toronto we will have the opportunity to participate in the Terroir Symposium were participants will be exposed to some of the leading innovators in the industry.  Upon completion of the symposium we will travel to the rural outskirts of Peterborough to participate in the hands on delivery of the rural Terroir by the local farmers and chefs of the region.

The Kawarthas/Northumberland region has been recognized as one of the up and coming rural food destinations in Canada. This rural area of Ontario has seen incredible growth in its culinary scene over the past two decades. Utilizing local farmers and partnerships with Parks Canada Trent Severn Waterway system they have positioned their region for unique culinary experiences. Over the course of the week we will meet with farmers, DMO officials, chefs, hoteliers, wineries/distilleries and unique food experience providers.

Culinary Tourism Learning Objectives

  • To visit destinations that institute a visitor focused lens to their culinary/food experiences from a rural perspective
  • To learn how to enhance your own operations through first hand experiences in world class farm and food experiences
  • To learn how various business operations have been integrated into the culinary/foodie industry to provide alternative revenue streams
  • To understand the importance of knowing your market; who you sell to and how to sell to them
  • Learn the importance of local foods and how to partner with those providers to enhance the experience
  • Learn how to connect all the culinary/beverage assets to create a strong clustered approach for destinations
  • How to go the extra step to connect the buyer mentally to the artisan or the product
  • Why attention to detail and quality are critical ingredients to the success 
How to “up sell” a visitor and offer a true experience as opposed to simply a meal
  • How to learn about the best culinary experience opportunities within your region and 
ignite the minds of your visitor
  • How guests can gain a new perspective through the eyes of the artisan, farmer, 
chef, etc.
  • Learn how to involve tourists/consumers in your local traditions.


Participants are expected to cover the costs of their flights, hotels and meals, while the Tourism Best Practice program will cover the costs for local transport, experiences and group excursions.  Estimated costs for participation in this mission for flights, hotels and meals is $2300.  Those who qualify are eligible for 50% reimbursement up to a maximum of $1500.

Target Participants

Target participants for this mission will include agriculture producers/owners, chefs, restaurateurs, wineries, distilleries and brewers interested in combining food and
drink. This will also be of interest to DMO and support agents interested in how to grow a culinary destination.

Draft Itinerary – May 5 – 10, 2019

(May be revised as needed)

Culinary Tourism Best Practice Mission– Toronto – Kawarthas/Northumberland, ON

Sunday May 5th Arrive Toronto Pearson Airport or Toronto Island Airport before 5 pm

5:00 – 8:00                  Meet in Lobby Ramada Hotel (300 Jarvis St – $179 + tax)– First Night Culinary opening at the CN Tower as part of the Terroir Symposium

Monday, May 6th

8:00 – 5:00                  Walk to Terroir Symposium – Participants can sign up for specific sessions they want to participate in above and beyond the regular speakers and trade show.

6:00 – 9:00                  Group supper TBD

Tuesday May 7th

8:30 – 10:00                Travel to South Pond Farms

10:00 – 3:00                Experience the Rural Terroir Symposium – participants can experience all the local farmers products and how they are delivering unique food experiences.

3:00 – 4:00                  Check into Holiday Inn – Peterborough

6:30 – 8:30                  Supper TBD

Wednesday, May 8th

8:30 – 10:00                Locke 21 –  Parks Canada Centre with RTO and Kawarthas DMO – opportunity to hear how they are building out the rural food/terroir experience in the region.

10:30 – 12:00              Parks Canada/Kawarthas – Dining under the locks – tour of facility and hear how they have created one of the top farm to table experiences in Ontario.  Opportunity to tour the lock and potentially paddle the voyageur canoe.

12:00 – 1:30                Lunch in town – TBD

1:30 – 4:30                  Farm to Table Master Class with South Ponds award winning personality Danielle French.  Danielle will help participants understand how to connect primary based industries like agriculture to incredible culinary experiences.

6:00 – 9:00                  Cedar Experience with South Pond and Ironhorse Farms.

Thursday, May 9th

9:00 – 10:00                Travel to Elmhirst Lodge ($159 + tax)

10:30 – 12:00               We will travel to Elmhirst Lodge and meet the owners who will share their story of development from fishing lodge to farm to a great farm to table culinary experience.  We will tour the farm, experience the wine cellar as well as participate in some great food.

12:00 – 1:30                LUNCH

1:30 – 5:00                  Regional Farm Tours

6:30 – 9:00                  Supper Elmhirst

Friday May 10th

8:30 – 10:00              Haute Goat – Rejuvenate with a unique farm experience

10:00 – 12:00               Travel to Toronto Airport for flights home.

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