Presented by The Re-Seasoning Coalition, Restaurants Canada, and Foodpreneur Lab, the newly launched Black Experience Pavilion celebrates and connects Black entrepreneurs, producers and farmers with operators and buyers. The pavilion will also be hosting a one-day networking session for experienced Black job-seekers to connect with top brands.
PRESENTED BY
Kraft
TRSC
Foodreneur Lab
WITH SUPPORT FROM
City of Toronto
CABR
High Liner Foods
FEATURED BRANDS
a cookie
vanilla
siika
patreats
one more
nah joke
house
healx
eight50
dodo
TRSC's Black Talent Connect Networking Session
April 9 - 2:00PM-4:30PM
Reap the benefits of a diverse talent pool and help close our industry's Black talent gap with an exclusive recruitment opportunity that connects Black job seekers with brands ready to action their commitment to DEI. There is an entrance fee to participate in this session.
Demo Kitchen Schedule
Monday, April 8, 2024
Regional Flavours: Chilis and Hot Sauces
April 8 - 11:00AM - 11:30AM
Learn how to use chilis and hot sauce products in innovative ways that enhance flavour without blowing the palate, featuring products from Lignum Honey, Nettie's Nah Joke Hot Peppersauce Inc. and Nerpy's.
Re-Imagining: Charcuterie Boards from the Black Diaspora
April 8 - 12:00PM-12:30PM
Learn how to create unique charcuterie boards with eye-popping flavours and textures in this unique live session featuring products from Spike Your Foods, Yawdi's, Patreats, and more.
Innovations in Health: Sea Moss & Juicing
April 8 - 1:00PM - 1:30PM
Hailed as the ultimate health elixir, sea moss is one of the most versatile products on the market. Learn more about how to work this innovative ingredient into your menu with the help of products and recipes by The Seamoss Guy & Classic Juice Co.
Re-Imagining: Fast Food
April 8 - 2:00PM-2:30PM
What if french fries could change the world? As one of the most consumed fast food products on the market, HealX Foods is making french fries healthy by the use of cauliflower as the main ingredient. Come taste this innovative, restaurant-ready product and learn more about the company's vision of the future of fast food.
Regional Flavour Series: Jollof Rice
April 8 - 3:00PM-3:30PM
From sauce bases to seasonings, explore the rich flavours of Jollof, the West African staple, featuring products from The Abibiman Project, Siika Foods and Lady Sade International.
Tuesday, April 9, 2024
Food Gentrification and Black Food Exoticism
April 9 - 10:15AM-10:45 AM and 12:00PM-12:30PM
Learn how to make baghrir -- the Morroccan thousand-hole pancake -- with Ontario semolina, organic honey, and hot sauce from the Black Creek Community Farm while engaging in a lively discussion on how African food is exoticized, gentrified, and appropriated. Hosted by Chef Bashir Munye.
A Dollop of Food Justice
April 9 - 11:00AM-11:30AM and 1:00PM-1:30PM
Explore the intersectionality of locally grown food and the contribution of multi-ethnic African Farmers at Black Creek Community Farm through a demonstration of Chef Bashir Munye's family recipe for harissa.
Wednesday, April 10, 2024
Re-Imagining: Breakfast
April 10 - 11:00AM-11:30AM
Move over eggs and toast, the Black diaspora has a unique array of products, meant to spice up any morning. Learn how to leverage unique twists on breakfast classics to create a new guest experience rooted in cultural recipes, featuring products by Avia Bakery, Kare Granola, All African Delights, Lignum Honey, Yawdi’s, Vanilla & Spice.
Regional Flavours Series: Plantain
April 10 - 12:00PM-12:30PM
Whether you pronounce it plan-tin or plan-tain, few ingredients capture the heart of Afro-Caribbean communities quite like plantains. Taste how this unique ingredient has been adapted in different regions and can be an easy carb swap on any menu, featuring products by Lady Sade International, The Abibiman Project, and Robinson Sauces.
Re-Imagining: Milk & Cookies from the Black Diaspora
April 10 - 1:00PM-1:30PM
Tigernut is not a nut, it's a tuber! Learn about the many different uses of tigernut and how House of Tigernut is transforming low-waste, plant-based milks and creating sustainable product solutions with the byproducts of the milk production process. This is an especially valuable session for brands interested in healthy, eco-friendly product swaps.
Regional Flavours Series: Chin Chin
April 10 - 2:00PM-2:30PM
Are you looking for a new snack to include on your menu or in the guest experience? Three Chin-Chin makers talk about what makes this ubiquitous West-African snack special and the many different ways it can be used, featuring products from Tonye Munchies, All African Delights, and Sunshine Chin Chin.
Black Food History: The Jamaican Patty
April 10 - 3:00PM-3:30PM
Learn the history of an iconic cultural snack and the variations on the classic recipe that can be applied to a variety of diets and dining formats, featuring products from Spike Your Foods and Hummingbird Vegan Patties. Hosted by storyteller Marie Fitrion.