Chef Jason Bangerter of Langdon Hall Country House Hotel and Spa joins University of Guelph professors, Dr. Mark Holmes and Emily Robinson for Deep Dish Dialogues. Chef Jason shows us how to prepare plant cured albacore tuna and champagne eggs. While preparing these dishes he talks about taste of place, building relationships with food producers and what he believes is the future of food. Deep Dish Dialogues is a monthly event series that showcases chefs and food experts diving into impactful subjects. Each episode features new guests and a recipe connected to the topic. In the session, the audience has the chance to learn how to make new dishes while learning more about food, sustainability and our communities. This series is brought to you by the University of Guelph’s Arrell Food Institute and the School of Hospitality, Food and Tourism Management at the Gordon S. Lang School of Business and Economics. View previous episodes of Deep Dish Dialogues here:
