Noble Premium Bison is once again partnering with Terroir Symposium and top chefs, to showcase one of Canada’s most revered proteins – bison. Throughout the event in Calgary May 25 – 26, and again November 2 – 3, bison will be featured at the VIP dinner and at Tasting Stations for all attendees.

Terroir Symposium is the leading forum for innovative and thought-provoking discussions on food, wine, and hospitality. Every year, Terroir brings together an exceptional lineup of speakers from across Canada and Europe. The series will be co-delivered with SAIT School of Hospitality and Tourism, ensuring the symposium continues exploring the vast industry with current and future professionals.

“We are proud to partner with Terroir Symposium on the next series, showcasing the incredible talent in the hospitality industry,” says Hala Dehais, Associate Dean, SAIT’s School of Hospitality and Tourism. “The symposium is an excellent opportunity to enrich our student’s learning journey and inspire future leaders with stories, ideas, and techniques from global industry experts. The immersive, engaging and educational format of Terroir is reflective of the academic programming delivered at SAIT, and provides a dynamic opportunity to support and celebrate industry excellence.”

Among the international and Canadian guests invited to the Terroir Calgary stage for the May edition will be:

• Renowned restaurateur, owner and wine expert, Billy Wagner from Michelin Star restaurant Nobelhart & Schmutzig, Berlin.
• Toronto’s esteemed chocolatier – Nadège Nourian.
• Visionary chef Avinash Shashidhara from Pahli Hill Bandra Bhai, London.
• Chef Nina Curtis, a renowned figure in plant-based cuisine.
• Vancouver-based award-winning food journalist Alexandra Gill, former restaurant critic for The Globe and Mail, editor of Canada’s 50 Best Bars and a guest judge on Iron Chef Canada.
• Opening keynote delivered by Mark Brand – social justice warrior, advocate, agitator and social impact entrepreneur.

“We’ve been involved with Terroir since it first came to Calgary (from Toronto) in 2022”, says Kelly Long, CEO & Partner of Noble Premium Bison. “Bison and Sustainability were the central themes, and since then, bison has been elevating the plate at this event. Our role as producers and marketers in the bison industry also means supporting the hospitality industry the best way we can. Terroir is a great opportunity to do that. We encourage chefs to think outside the box, and to utilize some of our Creative Cuts along with the Classics like Bison Short Ribs. Noble is excited once again to be featured by culinary talents like Duncan Ly (Bar Chouette), Tracy A. Little (Sauvage Canmore), and Shane Chartrand (Chef & Author of TAWAW), to name just a few.”

This year, attendees can look forward to sampling some amazing dishes featuring Noble Premium Bison, that are sure to elevate the plate – and the palate. Here are just a few bison dishes on the menu:

• Bison Pastrami, Brewers Grain Crackers, Rhubarb Horseradish Creme Fraiche
• Ginger Bison & Labneh Croquette with Ginger Bison Jerky & Fluid Gel
• Cold Smoked bison round / Maple Blossoms / Hemp / Kelp & honey water 

The Terroir Symposium has long been recognized for its ability to connect industry and food enthusiasts. Whether you’re a chef, sommelier, restaurateur, food producer, or simply passionate about food culture, Terroir Symposium offers valuable insights and tasty networking opportunities. “Partnerships with producers like Noble Premium Bison are exactly what we look for in terms of bringing together industry leaders and innovators,” says Tannis Baker, Food Tourism Strategies. “We’re delighted to work with partners that allow us to showcase our regional ‘Taste of Place’. In Alberta, with bison as a keystone species, it doesn’t get more authentic than that. Celebrating what we have in our backyard is pretty exciting, and it’s a privilege to shine a spotlight locally, nationally and internationally on our ingredient story.”

“Our format for 2024 allows us to foster community engagement while delivering exceptional Programming,” said Arlene Stein, Terroir Founder, “We hope Calgary will join us as we continue to look at the future of our industry.”

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