Explore how chefs, producers and food leaders in Atlantic Canada are redefining Canadian cuisine by celebrating local seafood, foraged ingredients and traditional foodways.

Panelists will discuss how the region's unique natural phenomenons, like the Bay of Fundy's tidal bore, inspire culinary creativity and sustainability.

PANELISTS:

Maxime Gauvin - Executive Director, Savour NB

Michel Savoie - Chef/Owner, Les Brumes du Coude

Stephane Leblanc - Lobster Fisherman/Homesteader

Jessica Frenette - President, Birds Hill Wagyu

Angela MacDougall - Fundy Farms

MODERATOR

Dorothy Long - Managing Director, Canadian Food Focus