Our Tour Day is well known for providing conference attendees with experiences that are immersive, engaging and fun - and Waterloo Region and surrounding area is no exception. We're looking forward to showcasing the region to you!

Please note that tour details are subject to change.

See below for descriptions of each tour option - you will choose your tour during the registration process:

FROM MARKET TO MEADOW: ST. JACOBS FARMERS’ MARKET AND COUNTRYSIDE EXPERIENCE

From warm apple fritters to horse-drawn buggies, this immersive culinary tour brings the heart of Waterloo Region’s food culture and rural heritage vividly to life. Designed for curious food lovers and culinary professionals alike, the St. Jacobs Farmers’ Market & Countryside Experience offers a meaningful connection to the people, places, and traditions that shape the region’s table.

The day begins at St. Jacobs Farmers’ Market, Canada’s largest year-round farmers’ market and a true cornerstone of the local food scene. With time to explore both the indoor and outdoor market spaces, you’ll browse stalls brimming with seasonal produce, freshly baked breads and pastries, local preserves, cheeses, meats, and handcrafted specialty foods. As you wander, you’ll have opportunities to meet the farmers, bakers, and artisans behind the products—many of whom have been part of the market for generations—gaining insight into their methods, values, and deep connection to the land. And yes, there will be time to enjoy a warm apple fritter, a beloved local tradition.

For lunch, the group gathers at Stockyards, known for its bold flavours and ingredient-driven approach. It’s a fitting pause in the day—offering a satisfying, well-crafted meal and a chance to connect with fellow attendees while enjoying food that reflects the region’s agricultural roots.

After lunch, the tour continues with a scenic drive through the rolling countryside, led by a knowledgeable Mennonite guide. As you travel along rural roads, you’ll hear stories of daily life, traditions, and values that have shaped Mennonite communities in Waterloo Region for generations. The slower pace offers a refreshing contrast and a deeper appreciation for the rhythms of rural life.

The experience includes a visit to a working Mennonite farm, providing a rare opportunity to see firsthand how these traditions translate into everyday agricultural practice. It’s a thoughtful, grounding conclusion to the day—one that reinforces the connection between land, food, and community.

Rich in flavour, history, and sense of place, this tour offers an authentic taste of Waterloo Region that lingers well beyond the day itself.

THE REAL VEAL STORY AND STRATFORD AREA EXPERIENCE

The day begins with an on-farm visit to Birchview Farms, a working Ontario grain-fed veal farm near Tavistock, where you’ll get the real story behind veal—straight from the farmers who raise it. You’ll meet Dylan and Hannah, along with Dylan’s father Marvin and brother Jared, who together care for approximately 350 head of grain-fed veal cattle each year. This is a walk through a real farm, in real time, with farmers who welcome honest questions and thoughtful dialogue.

During your visit, you’ll see veal cattle at different stages of production, including market-ready animals, and learn how feed, care, and daily management directly impact meat quality. Birchview Farms also grows corn, wheat, and cranberry beans, reinforcing the essential connection between quality feed and quality protein. The result is veal that performs consistently on the plate—knowledge that’s invaluable for chefs making sourcing decisions or speaking confidently about their ingredients. With roots dating back to 1830 and stewardship that extends well beyond the farm gate, Birchview Farms offers a powerful perspective on ethics, consistency, and pride in production. This stop may just re-veal more than you expect.

Next, we shift from farm to confection with a visit to Rheo Thompson Candies, where chocolate making has been done “the Rheo way” since 1969. This Canadian family-owned company continues to craft its chocolates and confections using the same flawless recipes, tools, and techniques that built its reputation. While a few new flavours have been added over the years, the heart of the process remains unchanged—much of the production is still done by hand, with careful oversight at every stage to ensure exceptional quality. It’s a sweet reminder that craftsmanship and consistency never go out of style.

For lunch, we will gather at Bijou Restaurant, a true Stratford institution. Since opening its doors in 2000, Bijou has earned its place as a beloved culinary destination, celebrated by locals and visitors alike. For more than two decades, the restaurant has delighted guests with thoughtfully prepared, locally inspired cuisine, securing its reputation as a genuine gastronomic gem and a fitting place to pause, connect, and enjoy a beautifully executed meal.

The day concludes at Perth Farmhouse, where the countryside sets the tone for a relaxed and memorable finish. A highlight for many is meeting the goats before enjoying a self-guided tasting of the farmhouse’s crafted wines and ciders. It’s a warm, welcoming stop that perfectly captures the spirit of rural Ontario—unpretentious, flavour-forward, and full of charm.

FROM THE FOREST TO THE TABLE: A LOCAL WILD FOODS EXPERIENCE

Join fellow chefs for an immersive, hands-on foraging experience that celebrates the natural abundance of the Kitchener–Waterloo region and the deep connection between land, food, and storytelling. Designed for culinary professionals eager to expand their ingredient knowledge and sharpen their sense of place, this intimate tour offers learning, inspiration, and meaningful connection.

The experience begins with a guided foraging walk led by Hanna Mott, local forager and owner of Woodland Wild Co. Drawing on her extensive knowledge of regional ecosystems, Hanna will introduce participants to seasonal, locally available wild ingredients while sharing best practices for responsible harvesting. You’ll learn how to locate, identify, and ethically gather edible plants, with a focus on sustainability and respect for the landscape. Along the way, discussions will explore flavour profiles, preservation techniques, and practical ways to incorporate foraged ingredients into contemporary culinary applications—knowledge you can take back to your kitchen and menus.

Following the foraging portion, the group will gather for a thoughtfully curated outdoor dining experience overlooking the Grand River. Set against the natural beauty of the riverside, the meal will highlight foraged elements alongside regional ingredients, prepared with intention and care to reflect seasonality, technique, and a strong sense of place.

During the meal, participants will also hear the story of Chef Destiny Moser, a local Indigenous chef whose work and perspective bring important context to the relationship between food, land, and cultural identity. Through storytelling and shared conversation, this portion of the experience adds depth and meaning—inviting reflection on the histories, knowledge systems, and traditions that continue to shape the region’s culinary landscape.

Weather permitting.
Spaces are limited to 15 participants, ensuring an intimate, hands-on experience for all who attend.

SOIL, SPIRITS AND SUSTAINABILITY: A WILLIBALD FARM EXPERIENCE

Set against the rolling countryside of Waterloo Region, the Willibald Farm Experience offers chefs and culinary professionals an immersive look at a truly integrated farm-to-glass operation. This tour brings together agriculture, craftsmanship, and flavour, providing insight into how great ingredients are grown, transformed, and ultimately enjoyed.

The experience begins with a guided farm tour, where you’ll explore the land that anchors Willibald’s philosophy. Learn how the farm’s practices support quality, sustainability, and seasonality, and how those principles influence everything produced on site—from food to spirits. Walking the grounds offers a deeper appreciation for the relationship between soil, crops, and flavour, setting the stage for what’s to come.

Following the farm tour, guests will gather for a lunch featuring some of Willibald’s most sought-after menu items. Thoughtfully prepared and beautifully presented, the menu highlights ingredients that reflect the farm’s character and the surrounding region. This relaxed, communal meal offers the opportunity to connect with fellow chefs, exchange ideas, and experience firsthand how Willibald’s products shine on the plate.

After lunch, the focus shifts to the distillery, where you’ll be guided through the process that transforms raw agricultural ingredients into distinctive spirits. Learn about production methods, flavour development, and the attention to detail that defines Willibald’s beverages. The tour continues into the bottle shop, offering a closer look at the finished products and the story behind the brand.

The experience concludes with a guided tasting of select Willibald beverages, allowing guests to explore a range of flavours and styles while gaining insight into how these spirits can be paired, featured, or incorporated into culinary programs. It’s an engaging and flavour-forward finale that ties the entire experience together—from field to fork to glass.

RAISING THE STANDARD: AN ONTARIO BEEF AND BEVERAGE EXPERIENCE

The day begins with a guided visit to the Ontario Beef Research Centre, where science meets agriculture. Here, you’ll gain insight into the research and innovation shaping the future of beef production in Ontario. Learn how data-driven studies on nutrition, sustainability, and animal health help producers continuously improve quality and efficiency, while responding to evolving industry and consumer expectations. This stop offers valuable context, bridging the gap between farm practices and the broader systems that support responsible beef production.

From there, the tour continues at a local Ontario Corn Fed cattle farm, where you’ll see firsthand how cattle are raised and cared for under the Ontario Corn Fed program. Walking the farm with the people who do the work every day, you’ll learn how feed, animal welfare, and management practices influence beef quality, consistency, and performance in the kitchen. This is an opportunity to ask the questions chefs care about—sourcing, traceability, and flavour—while gaining real-world knowledge you can share with your team and your guests.

Then we’ll head to the picturesque town of Elora, Ontario. Known for its historic streets, natural beauty, and vibrant food scene, Elora provides a perfect setting to relax and explore. Enjoy lunch at a local restaurant, with time to soak up the town’s charm and connect with fellow attendees.

The day concludes with a visit to Elora Distilling Company, where you’ll tour the distillery and enjoy a guided tasting of their thoughtfully crafted spirits. Learn how local ingredients, careful production, and creative vision come together to produce distinctive beverages that reflect the character of the region.