Below is a brief introduction of the speakers we have lined up for you, as well as reveal what's on the menu for those joining us for dinner.
YYX Toronto Value Meeting Finalists
Started by James East in 2015, the YYX Toronto Value Meeting was born out of a desire to reconnect with old acquaintances, make new connections, and more importantly, create a meeting space for idea sharing and challenging concepts with a small group of attendees. Presenters are given 10 minutes to speak, followed by a quick Q&A from the group.
The top presentations from the YYX Toronto Value Meeting will present their ideas to our group with a brief Q&A at the end.
YYX Toronto Value Meeting
Keith Smith - Portfolio Manager, Bonhoeffer Fund, LP
Keith Smith, the fund manager, brings over 20 years of valuation experience to the Bonhoeffer Fund. He is a CFA charterholder and received his MBA from UCLA. Keith currently serves as a Managing Director of a valuation firm and his expertise includes corporate transactions, distressed loans, derivatives, and intangible assets. Warren Buffett and Benjamin Graham’s value-oriented approach of pursuing the “fifty-cents on the dollar” opportunities, underpins Keith’s investment strategy. The combination of his experience and track record led Keith to commit most of his investible net worth to the Bonhoeffer Fund model.
The Globe and Mail - For more on Keith Smith
Premier Diversified Holdings Inc.
Q&A Panel with Representatives of Fairfax Financial Holdings
In prior years, Fairfax Financial Holdings has sent senior executives to speak at our dinner. Our past panel members have included: Francis Chou, Sam Mitchell, Ritchie Boucher, and Bill Gregson, to name a few. We look forward to announcing our panelist to you!
-Melon display with cured ham and figs
-Domestic and imported cheeses with biscuits and crackers
-Smoked jail island salmon, capers berries, onions and petit pain breads
Main Fare - Choice of three entrées
-Sesame soy ginger baked snapper fillet with green onions
-Broiled breast of chicken with grilled Portobello mushrooms and snipped tarragon pan jus
-Pepper crusted sirloin of beef with rich Bordeaux wine glaze and fresh grated horseradish
-Decadent dark chocolate truffle cake
-Niagara apple crumble tart with cinnamon maple crisp Freshly cut market seasonal fruits and berries