2018 Fall Food Lab Conference
ONE LONG TABLE
Eat Global…Cook Local
September 14 & 15, 2018
Long Island is a region steeped in cultural history and culinary tradition. From the handful of indigenous people co-existing with European whalers, fishermen and farmers who arrived 400 years ago to our modern-day community, our island population has grown to more than 7.5 million people from nations around the globe. Many of our earliest culinary traditions live on in our families and enrich our communities to this day.
Our 4th Annual Food Lab Conference is an exploration of the rich culinary diversity we share. It is a celebration of our people, our traditions in food making and cooking, our knowhow in brewing, distilling and winemaking, and our innovations in nutrition and healthy eating that have sustained and nourished generations of Americans.
In war or peace, hardship or abundance, primitive and modern societies alike enjoy a distinct sense of well-being and heightened humanity when they come together around good food and drink. ONE LONG TABLE: Eat Global…Cook Local is both the metaphor and the vehicle to bring us, and our shared interest and passion for food, together.
Lidia is an Emmy award-winning public television host, a best‐selling cookbook author with a dozen books published to date, a successful restaurateur, and owner of a flourishing food and entertainment business. Most importantly, Lidia has accomplished all of this by marrying her two passions in life – her family and food, to create multiple culinary endeavors alongside her two children, Joseph and Tanya.
Lidia’s cookbooks, co-authored with her daughter Tanya, are companion books to the Emmy winning and three-time nominated television series Lidia’s Kitchen, Lidia’s Italy in America and Lidia’s Italy. Lidia’s most recent book is her memoir: My American Dream: A Life of Love, Family, and Food, which was released on April 3, 2018.
Lidia is the owner/co-owner of four acclaimed New York City restaurants ‐ Felidia, Becco, Esca and Del Posto, and is also a partner in Eataly NYC, Chicago, Boston, Los Angeles and Sao Paolo, Brazil..
Lidia is a founding member of Women Chefs and Restaurateurs, an organization of women leaders in the food and hospitality industries. She is also a champion for the United Nations Association of the United States of America’s Adopt-A-Future program, in support of refugee education.
Visit Lidia’s website: www.lidiasitaly.com
Born and raised in Mexico City, Pati Jinich is the host of the Imagen Award winning and Emmy, James Beard and IACP nominated PBS Television series PATI’S MEXICAN TABLE, going on its seventh season. Pati is also resident chef at the Mexican Cultural Institute in Washington D.C. and author of two cookbooks, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking and Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen.
A former political analyst focused on Mexican political institutions and US-Mexico relations at the Inter-American Dialogue, Pati switched policy papers for cooking pots to make exploring and sharing Mexico’s cuisine her life’s work.
In April 2017, the Council of the Americas and Americas Quarterly named Pati one of the Top 5 Border Ambassadors who have performed outstanding work bringing the United States and Mexico closer together.
Pati is a regular guest on NBC’s The Today Show, CBS’s The Talk, ABC’s The Chew, and Good Morning America, NPR’s All Things Considered and The Splendid Table, and Univision’s Despierta America.
Pati has resided in the Washington, D.C. area for the past 17 years, where she and her husband are raising their three Mexican-American boys.
Visit Pati’s website www.patijinich.com
ATTENDING THE CONFERENCE
Attendance at the Conference is limited to 250-300 people.
Registration will be through this website, www.thefoodlab.org , beginning May 15, 2018.
The full Conference is generally attended by people from the Metro-NYC area and the east end of Long Island, many who drive there for the day’s events. Ample parking is provided at no charge. Accommodations are available for those people choosing to stay in Southampton. Just about all attending are passionate about food, and genuinely interested in learning from, meeting and talking with top caliber professionals, writers, chefs and media celebrities in the food and beverage industries.
Along with media covering the event, a cohort of social media influencers will be invited as guests to post about all that happens at the Conference.
Moderators and Panelists: Speakers in Formation
- Nourishing Understanding Through Food
- Nutrition+Health: Old Ways, New Science
- A World of Baking
- Food Hunters: The World Delivered to Your Table
- Diversity in a Glass: Water, Wine, Whiskey, Beer
COOKING AND EATING
Cooking Classes with League of Kitchens
In a unique collaboration with the League of Kitchens www.leagueofkitchens.com and the South Fork Kitchen, attendees will be able to sign up for international cooking classes that will be taught in the demonstration kitchen of the SFK, located on the campus. They will be video recorded and a copy sent to each participant. Registration will be limited, and charged in addition to Conference registration.
On Friday evening, September 14, the Food Lab, in collaboration with Amagansett Food Institute, will host a VIP reception at the iconic campus “Windmill” for University and local Political Leaders, Speakers and Panelists, Sponsors and Underwriters and Key Media.
Along with our opening keynote speaker, guests will have an opportunity to meet and talk with each other in a collegial atmosphere, as they eat and drink from the bounty of the region. Food will be prepared under the supervision of the Chef of Amagansett Food Institute. As possible, producers of the foods and drinks will be present to share with the guests.
At the conclusion of the sessions on Saturday, September 15, attendees will be treated to a Grand Tasting of Wines, Beers and Spirits – all locally crafted – and One Long Table of Global Small Plates, prepared under the supervision of Chef Carolina Santos Neves with League of Kitchens and Amagansett Food Institute.