food_lab_2018_speakers2018 Fall Food Lab Conference
Eat Global…Cook Local

September 14 & 15, 2018

Speakers:

Keynote: Pati Jinich
Colin Ambrose in Conversation with Biddle Duke


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Scheduled this year September 14 – 15, the Fourth Annual Food Lab Conference at Stony Brook Southampton will have a theme of “Eat Global … Cook Local.” Diversity is a major topic in the US, and around the world. In the food world, we’ve gone beyond Brillat Savarin’s dictate “you are what you eat.”  We’re interested in learning about and experiencing all manner of diversity, not only in how and what we cook, eat and drink but also in how we nourish and care for ourselves and our bodies.

For this year’s Conference, the Food Lab has gathered together an amazing group of speakers from food television and writing, wellness and nutrition, farming, fishing, cooking, baking, brewing, winemaking, distilling and … and … and.  Pati Jinich — a James Beard Award winner and Emmy nominee for Outstanding Culinary Personality and Outstanding Food Series for “Pati’s Mexican Table” — will keynote the Conference on Saturday.

Colin Ambrose — acclaimed local chef and owner of Estia’s Little Kitchen in Sag Harbor, former chef at Old Stove Pub Greek Restaurant in Wainscott, and host of American River Tours videos — will open the Conference on Saturday morning in a conversation with Biddle Duke, journalist, writer and founding editor of EAST magazine.

Sessions include Florence Fabricant — NY Times food and culinary journalist, cookbook author and host of the Guild Hall in East Hampton series “Stirring the Pot” — in conversation with Lisa Gross and Sonya Kharas, the founders of League of Kitchens. Epitomizing the “Eat Global … Cook Local” theme of this year’s Conference, League of Kitchens has attained national recognition offering immersive culinary adventures in which immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience.

Other speakers and panelists at the Conference include Dr. Frank Lipman MD, an integrative medicine coach, health expert, celebrity doctor and best-selling author of “The New Health Rules” and “How To Be Well.” A pioneer in both integrative and functional medicine, Dr. Lipman is the founder and director of Eleven Eleven Wellness Center in NYC and the creator of Be Well Health and Wellness (www.bewell.com).

Also participating in the Health and Nutrition session will be Seamus Mullen, an award-winning chef, restaurateur and cookbook author who has become a leading authority on health and wellness. He is the author of the books “Hero Food” and “Real Food Heals.”  Dr. Shawn Cannon, Director of Medical Education at Stony Brook Southampton Hospital and a pioneer in the residency program on social medicine, and Stony Brook University Assistant Professor Chrisa Arcan, RD, PhD will provide a strong local perspective on issues and programs that are shining a light on the importance of what and how we eat.

The evocative titles of this year’s Conference panels tell the story: “Nourishing Diversity: Our Social, Emotional and Spiritual Relationships with Food”; “Nutrition + Health: Old Ways, New Science”; “Local Food — Really??”; and “Diversity in the Bottle,” to name a few.

On Saturday evening, the Food Lab Conference will be capped with this year’s version of the traditional dinner: “ONE LONG TABLE,” a wine, beer and spirits tasting/small plates buffet featuring dishes from “League of Kitchens” and guest chefs, prepared by Chef Carolina Neves-Santos and coordinated by Kate Fullum, Executive Director of the Amagansett Food Institute.

Special Cooking Class

On Friday, September 14, prior to the start of this year’s Food Lab Conference, a separate special Cooking Class/Demonstration on “Greek Classics “Updated” by Chef Nicholas Poulmentis” will be offered in the South Fork Kitchens space of the Amagansett Food Institute at the Stony Brook Southampton campus. Led by Poulmentis — the chef at Akrotiri in Astoria, New York, and a champion on the Food Network’s “Chopped” program — the demonstration and hands-on class will be offered from 2:30 to 4:30 p.m.

In the kitchen to share conversation, background, and tips on technique will be Lisa Gross and Sonya Kharas, founders of League of Kitchens, and Chrisa Arcan, Assistant Professor of Nutrition at Stony Brook Health Science Center and a passionate advocate of the health benefits (and an avid cook) of the Mediterranean diet.

The cost is $50; and space is limited.

NOTICE and Special Offer

Lidia Bastianich, who was originally scheduled to speak at the Conference, will be unable to attend due to family issues in Italy. As a token of her sincere apologies to fans and attendees who hoped to meet her, she has offered the first 50 people who register a free signed copy of her book, “My American Dream: A Life of Love, Family and Food.”  

ATTENDING THE CONFERENCE

Attendance at the Conference is limited to 250-300 people.  
Registration is through this website, www.thefoodlab.org 

The full Conference is generally attended by people from the Metro-NYC area and the East End of Long Island, many of whom drive to the conference 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 who attend are passionate about food, and genuinely interested in learning from, meeting and talking with top caliber professionals, writers, health and nutrition experts, 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.

KEYNOTE SPEAKER

PATI JINICH

Pati JinichBorn 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

COLIN AMBROSE

colin_ambroseheadshot

A little over 25 years ago, Colin Ambrose purchased a sleepy coffee shop in Amagansett NY called Estia and his second career as “restaurateur” began. With a longtime interest in cooking and gardening, Mr. Ambrose quickly established a friendship with Scott Chaskey and in 1992 became a member at the Peconic Land Trust’s Quail Hill Farm, Long Island’s first Community Supported Agriculture farm. With Mr. Chaskey’s help and guidance, Chef Colin’s team developed a 2-acre garden that provided a source of fresh local ingredients for Estia’s Mexican themed foods for 16 years.

Today, a similar but smaller version grows just behind the back door of Estia’s Little Kitchen in Sag Harbor, where Colin continues as chef and owner. His restaurant serves breakfast, lunch and dinner with a casual, friendly approach, sourcing products from his garden and as regularly as possible from farmers and fishermen who are his friends. Chef Colin has recently embarked on a new video project “in his spare time,” hosting other chef-flyfishers in explorations of local rivers and cuisines across America. Share in the adventures and discover new recipes at americanriverstour.com

PANELISTS

Dr. Chrisa Arcan

Dr. Chrisa Arcan is an Assistant Professor and a Registered Dietician (RD) in the Nutrition Division, Medical School at Stony Brook University. Chrisa’s research focuses on understanding lifestyle factors such as diet and exercise as well as the food environment that contribute to chronic diseases.
Chrisa has a passion in culinary nutrition and has a strong understanding of the ecological approach to disease management and health disparities. She has conducted numerous studies including culturally tailored nutrition interventions among African American, Native American, Latino, Somali and Hmong populations in various settings, such as food stores, schools, clinics, and communities. Chrisa uses a multi-level approach to disease prevention through close partnerships with community organizations serving ethnic communities and local organizations following the principles of community based participatory research (CBPR) approach. Chrisa received her Doctoral degree in public health nutrition and her dietetics certificate from the University of Minnesota, School of Public Health and her Master in Public Health (Global Health) from Johns Hopkins University Bloomberg School of Public Health. She is currently completing a certification course in Integrative and Functional Nutrition.


Lisa Gross

Lisa Gross is the founder/CEO of the League of Kitchens–a unique cooking school in NYC (and soon to be LA) where immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine, and neighborhood with every experience. The League of Kitchens has been featured in the New York Times, the Wall Street Journal, the Late Show with Stephen Colbert, Oprah Magazine, the Chew, Saveur, and The Splendid Table, among others. Conde Nast Traveler called the League of Kitchens “quite possibly the coolest foodie thing to do in NYC whether you’re a visitor or local.” As the daughter of a Korean immigrant and a Jewish New Yorker, Lisa was raised on one grandmother’s denjang-guk and the other’s matzoh ball soup. The League of Kitchens is borne out of her passion for New York City, her love of cooking, and her connection to the immigrant experience. Lisa’s projects as an artist, educator, and social entrepreneur create opportunities for learning, connection, and multi-sensory engagement. She received her MFA in participatory public art from the School of the Museum of Fine Arts/Tufts University and has a B.A. from Yale University. She lives in Brooklyn with her husband and two daughters.


Sonya Kharas

Sonya Kharas is the Program Manager for the League of Kitchens. She brings to the organization her personal experience as the daughter of a Parsi immigrant and a Jewish New Yorker, a love of cooking for friends and family, and a commitment to celebrating diversity and inclusivity in New York City. Prior to joining the League of Kitchens, Sonya managed the farm-to-food pantry program at Just Food and worked more broadly to make sure that good, healthy, culturally appropriate food is affordable and accessible to all. She received her MA in Food Studies from New York University and has a BA in Art History from Wesleyan University.

Food Lab Conference

@ SUNY Stony Brook Southampton   –   September 14/15, 2018

Diversity is a major topic in the US, and around the world:  Emigration, Immigration, Assimilation and Acknowledgement, Acceptance and Celebration of all the different threads that weave together to form our cultures and communities.

On Long Island, we have a breadth of people from around the world, along with a food culture that mirrors it.  Our Conference this year will do the same.

Eat Global…Cook Local

Key Speakers:

Pati Jinich

Pati Jinich

Colin Ambrose

Colin Ambrose

Friday September 14 

2:30-4:30PM

Cooking Class Greek Classics “Updated”  with  Chef Nicholas Poulmentis

Chef @ AKROTIRI, Astoria NY  Winner Food network “Chopped”,
https://www.leagueofkitchens.com and South Fork Kitchen

Separate Advance Registration Required – see “Cooking Class”

cooking_class


6:30 – 8:00PM

Friday Opening Reception:

@ The Windmill
Cocktails and passed hors d’oeuvres

Welcome remarks:

Robert Reeves  Associate Provost, Creative Arts
Geoffrey Drummond   Executive Director, Food Lab

Saturday September 15

Sessions:

9:15 – 9:30

Geoffrey Drummond:  Conference Welcome 

Introduction of  Colin Ambrose and Biddle Duke for Opening Keynote Conversation


9:30 -10:00AM

Speakers:

Colin Ambrose  and Biddle Duke: in Conversation

Chef/Proprietor  Estia’s Little Kitchen, Sag Harbor
Host,  American Rivers Tour

Biddle Duke – Founding Editor, EAST Magazine 


10:15-11:15

Panel:  Nourishing Diversity: Our Social, Emotional and Spiritual Relationships with Food

MODERATOR    Stan Sagner  (Writer, Food Journalist)
Ron Tanner   EVP Specialty Food Association
Carolina Santos-Neves, Chef, The Assemblage NYC
Nicholas Poulmentis  Chef  Akroteri, NYC
Josephine Smith, Director, Cultural Resources, Shinnecock Nation


11:15-12:30

Panel:  Nutrition + Health: Old Ways, New Science

MODERATOR:  Dr Chrisa Arcan PhD, RD   Stony Brook University
Shawn Cannon D.O.  Southampton SB Hospital
Dr Frank Lipman MD
Seamus Mullen, Chef


12:30-2:00PM

LUNCH, Networking, Sponsor Showcase


2:00 -2:45

Geoffrey Drummond Introduces Pati’s Mexican Table video

Keynote Speaker: 

Pati Jinich 

James Beard Award winning and Emmy nominated host of PBS

“Pati’s Mexican Table”


3:00-3:45PM

A Conversation about the “League of Kitchens”

Florence Fabricant (NY Times)
Lisa Gross
Sonya Kharas

Florence Fabricant

Florence Fabricant

Lisa Gross

Lisa Gross

Picture3

Sonya Kharas

4:00-4:45PM

Panel:  Local Food — Really??

MODERATOR  Laura Donnelly, Food Editor, East Hampton Star
Katie Baldwin  — Owner/Farmer  Amber Waves
Carissa Waechtner, Baker, Carissa’s East Hampton
Scott Chaskey   Quail Hill   631 267 8493
Asa Gosman   Montauk LI  Fisherman, Fish Monger


4:45-5:30PM

Panel:  Diversity in the Bottle

MODERATOR  Amy Zavatto  Food, wine, spirits writer
Maria Rivera Gonzales, Proprietor Martha Clara Vineyard
Leslie Merinoff, Founder  Matchbook Distillery
Roman Roth, Winemaker, Partner, Wolffer Estate Vineyard
Brian Halweil  Editor-in-Chief  Edible East End


5:30-8:00 PM

ONE LONG TABLE: Wine, Beer and Spirits Tasting/Small Plate Buffet

with Dishes from League of Kitchens and Carolina Neves-Santos
Coordinated with Chef Carolina Neves-Santos and Kate Fullum, Exec.Dir. AFI

On Friday, September 14, prior to the start of this year’s Food Lab Conference, a separate special Cooking Class/Demonstration on “Greek Classics “Updated” by Chef Nicholas Poulmentis” will be offered in the South Fork Kitchens space of the Amagansett Food Institute at the Stony Brook Southampton campus. Led by Poulmentis — the chef at Akrotiri in Astoria, New York, and a champion on the Food Network’s “Chopped” program — the demonstration and hands-on class will be offered from 2:30 to 4:30 p.m.

In the kitchen to share conversation, background, and tips on technique will be Lisa Gross and Sonya Kharas, founders of League of Kitchens, and Chrisa Arcan, Assistant Professor of Nutrition at Stony Brook Health Science Center and a passionate advocate of the health benefits (and an avid cook) of the Mediterranean diet.

The cost is $50; and space is limited. Tickets for this class are available separately from the general conference tickets below.

cooking_class

EAT…EAT…AND DRINK

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.

SPONSORSHIP

For Sponsorship Information, please contact:

Kathleen Russo
Kathleen.Russo@stonybrook.edu

Steve Hamilton
Stephen.Hamilton@stonybrook.edu

Geoffrey Drummond
Executive Director, Food Lab
Stony Brook Southampton

geoffrey.drummond@gmail.com
geoffrey.drummond@stonybrook.edu

917 312 1166

Conference Sponsors

SPONSORING PARTNER

anolon_lg

Breakthru Beverage Group
Specialty Food Association

Media Sponsors

wshu

Edible East End

Food Sponsors

CORE water

Allora Farm

Stony Brook Whole Hearted Foods