Food Show Sysco
Feb0
Another Gourmet Food and Wine Show has come and gone, and all I am left with is wondering where was the gourmet ? Has the show morphed itself into another average wine show? Clearly the answer is yes!
There were certainly a few highlights, The Splendido Food Booth with Chef Victor Barry, and the Eight Wine Bar pavillion with Chef Derek Kennedy, did not dissappoint, I also thought FarNiente restaurant pushed the envelope in the right direction with their station. In terms of wine, there was a great display at The Wines of Ontario Pavillion, and there were certainly great wines being poured in the fine wine section, with Le Sommelier and Calibrium. That being said, when did five excellent booths in a show make it Gourmet?
I am in no way David Lee or Charlie Trotter when it comes to food, but I have spent much time in some of the finest kitchens in this country, and have a deep appreciation and understanding of “gourmet”, and what I saw certainly was not. When did the Lonestar or Big Daddy’s achieve such critical acclaim that a spot at this show was warranted? Certainly they do provide the best food possible from Sysco, but is that what you expect at a show that markets itself as the ultimate Food and Wine Show in Toronto? A hot sauce booth, with its samples on a cracker? Tasty? Yes, Gourmet? No. So it went at most food pavillions, all that was missing was a Toronto Star subscription booth to make it a truly average show. Do I believe these restaurants have value in our city? Absolutely, and they should be promoted, I just do not believe that this is the venue for them, and if the organizers believe it is, then change the name of the show, as it is very misleading.
With regards to the wine, and this is where I was REALLY dissappointed, it was average at best. As I looked around the room there was the LCBO’s golden boys of Yellow Tail and Fuzion leading the way. Wines with no tipicity or sense of place, out there for the masses to consume and line the beasts pockets, leaving true wines out of sight. Ask the pourers about the wines and this is what you heard ” Really ggod wines from Australia and Argentina, sexy packaging, and sexy in a galss” Really? What riveting insight into wine at the Gourmet Food and Wine show. While I am a fan of Chilean wines, why were we subjected to the entry level wines of Santa Alicia? They have much better that deserved to be showcased at what is supposed to be a Grand show. Montes Wine are a favourite as well, where was the Alpha M? Instead, come on down and pay to taste the wines found on the shelves of the LCBO? Truly a sad sight. It was also dissappointing to see the Fine Wine Booth in the back of the room. It never saw the traffic it deseved. That booth should be front and centre where the agents could show the public the great wines that they have available. For me, it further solidified my belief that we swim in the shallow end of the Food and Wine Shows, while Vancouver (Playhouse) and New York are garnering Gold Medals in the pool.
We did see glimpses of Gourmet, with the seminars put on by Chris Watters, John Szabo, David Lawrason, Jennifer Vranjes Huether and Zoltan Szabo, and that is expected from these fine individuals, but there is certainly a disconnect between their talents and expertise and the rest of the show as it was presented.
We saw the AGCO out in full force on Saturday, to combat overpouring, and public drunkeness, because of this, some 200 people, some with tickets were denied access. I am all for responsible service, but again this should not be a factor at a GOURMET show. I walked by a few booths, where the people pouring had no business being there. In many cases, they were at best, “Pretty window dressers” but when you look behind the curtain, nothing was there. On a few occassion the booths were pouring full glasses, allowing people to order triples etc. Why do the liquor and wine companies hire people like this? Are they Smart served? If yes, it may be time for them to revisit their books and look over the section of responsible beverage service.
I spoke to a few agents as well, who questioned whether or not there was value for them to be there? Certainly it draws many people, but does it draw sales afterwards? Most said they doubted it, and based on Saturday, I would be surprised if many people remembered what they consumed.
It may be time to have smaller, boutique shows, where we can get David Lee, Susur,Nick Liu, David Chrystian etc to provide gourmet food, and speak to agencies like Mark Anthony, Lifford, Le Sommelier, Wines of Ontario and have them bring their premium wines and make it a unique and focused show, perhaps a true Gourmet Food and Wine Show. While doing this, the current version can remain as is, but rename it to the Toronto Food and Wine Show, the Gourmet was there once, but has long since dissappeared.