Lands to Great Lakes

Lands to Great Lakes

Monday, 25 September 2017

Come for the Conference, Stay for the Food!

It’s fair to say that the Latornell Conservation Symposium is built on a foundation of three solid pillars - information sharing; networking; and great food! Each year, our host facility, the Nottawasaga Inn and Conference Centre in Alliston, creates a delicious and delectable menu that never ceases to please. This year will be no exception, with their continued commitment to source locally grown food and deliver new meal ideas and flavour combinations. 

Perhaps for lunch, the broccoli and cranberry salad with red onions and pumpkin seeds will catch your interest, followed by a corn crusted pork loin with caramelized onions and arugula pesto sandwich. And maybe for dinner, you’ll be queuing up to enjoy the carved, slow roasted beef with a side of vegetable succotash. Or if seafood is more your thing, how about white fish cakes with garlic aioli or a fillet of roast salmon with carrot and leek julienne and maple glaze?

And don’t think our vegetarian and food sensitive delegates have been left out in the cold. In our survey feedback we’ve heard a growing demand for more substantial vegetarian and gluten/dairy free dishes, and the Nottawasaga Inn has responded! A few of the items lined up this year include vegan rice paper salad rolls filled with a delectable array of flavour combinations; baked corn pasta with spinach tomatoes and mushrooms; and layered vegetables with refried beans and a corn tortilla crust! If it’s cold out, you could always warm up with some freshly made leek and potato soup too.

The Gala Banquet evening this year has produced a menu that showcases a variety of indigenous recipes you’re sure to enjoy. A veritable buffet of delicious options, including sumac rubbed smoked pork loin; three sister soup; summer squash with red onions and fresh herbs; as well as roasted yams and potato salad with Prairie mustard. Top it all off with delectable desserts, including pumpkin pie, maple pecan flan, wild rice pudding, carrot and walnut cake, and the list goes on!

Come for the conference, stay for the food! Supporting local growers and reducing our environmental impact is important to the Latornell Steering Committee, and we’re thrilled with the Nottawasaga Inn’s commitment to pursue these same ideals.

If you can’t wait to enjoy what the Nottawasaga Inn’s is offering up this November, here’s a teaser!



1 tbsp vegetable oil
1 medium onion, chopped
1 clove garlic, minced
2 tbsp chopped fresh ginger
1 lb carrots, peeled and chopped
1 medium yam, peeled and chopped
40 oz vegetable stock
salt and pepper to taste


In a large pot on medium heat cook the onions in the oil.
When the onions are translucent add the garlic, and ginger. Lower heat, cook about 4 minutes.
Add carrots, yam and vegetable stock, bring to a boil.
Reduce heat to simmer. Cook until carrots are nice and soft, about 25 minutes.
With an immersion blender, blend soup until smooth. Add salt and pepper to taste. Serve hot!

This blog post contributed by Katie Jane Harris, Kawartha Conservation and Latornell Symposium Committee Member

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