2017 FOOD LAB CONFERENCE
FIFTY YEARS OF FOOD IN AMERICA: 1970-2020
JUNE 9-10, 2017
STONY BROOK SOUTHAMPTON
JOIN FOOD ENTHUSIASTS, COOKS, CELEBRITY CHEFS,
FARMERS AND FOOD PRODUCERS, BEER, WINE AND SPIRITS MAKERS,
FOR ENTERTAINING AND INFORMATIVE TALK AND TASTINGS
AT STONY BROOK UNIVERSITY CAMPUS IN SOUTHAMPTON
Click the tabs at the top of this section for more information on the upcoming conference.
Tickets can be purchased securely using the form below.
Bobby Flay, David Barber, Michel Nischan
at 3rd Annual Food Lab Conference June 9-10;
Discount Tickets Available until May 20
“50 Years of Food in America: 1970-2020” will be the focus of the 2017 Food Lab Conference at Stony Brook Southampton, scheduled this year on Friday, June 9, and Saturday, June 10.
Food enthusiasts, cooks, celebrity chefs, farmers and food producers will join Bobby Flay, David Barber and Michel Nischan along with beer, wine and spirits makers for two days of entertaining and informative talks and tastings, cocktail parties and a gala dinner on the second night of the conference, Saturday, June 10 at the Southampton campus.
Early Bird tickets for the two-day conference, including all meals, are $100 before May 20, available at thefoodlab.org. After May 20, conference tickets are $150, or $75 for students and farmers. Saturday dinner-only tickets are $75, and there are also $2,500 Friend of the Food Lab tickets available for the Friday VIP Cocktail Reception. For more information, visit the Food Lab website, thefoodlab.org, or email Kathleen.Russo@stonybrook.edu.
The conference gets underway on Friday, June 9, with a reception for VIPs and key media, preceding an opening cocktail reception at the School of Marine and Atmospheric Science (SoMAS) field station on Shinnecock Bay. One of two keynote speakers for the conference, TV personality and East End resident Bobby Flay, will discuss his personal view of “Food, Cooking and a Brief Personal History of Food Television.”
The successful chef and restaurateur became one of the first celebrity chef stars of the Food Network, introducing “food as sport” in the original “Iron Chef America” series. An “Iron Chef America” reboot as “Iron Chef Gauntlet” is currently in production.
On Saturday, June 10, a second keynote speaker, David Barber—of Blue Hill restaurants and the Stone Barns Center for Food & Agriculture—will speak about future directions in the food world, and opportunities to incorporate new technologies in shaping them. Blue Hill at Stone Barns was recently named the 11th best restaurant in the world by World’s 50 Best Restaurants.
Blue Hill is a working farm, restaurant, and consulting company supporting agriculture that positively contributes to the world’s food system. The 138-acre farm in Great Barrington, Massachusetts, has been in the Barber family for four generations. Blue Hill restaurant has locations in Greenwich Village and Pocantico Hills, New York.
David Barber is a founding partner of the Stone Barns Center for Food and Agriculture in Westchester County. The unique nonprofit advances community and ecologically based food production in the promotion of alternative ways to farm and eat. Stone Barns Center works in association with Blue Hill’s second restaurant located on the campus.
Blue Hill (NYC) received the James Beard Outstanding Restaurant Award in 2013. Blue Hill at Stone Barns received the same honor in 2015 and was added to the San Pellegrino World 50 list.
Also on Saturday, June 10, there will be a talk by Michel Nischan, a chef and leader in the sustainable food movement, as well as a three-time James Beard Foundation Award winner. Nischan is founder, president and CEO of Wholesome Wave, co-founder of the Chefs Action Network, and partnered with the late actor Paul Newman to establish the former Dressing Room Restaurant. He and his Wholesome Wave team were successful at influencing legislative language for the recently passed Federal Farm Bill, supporting affordable access to healthy, locally grown fruits and vegetables for low income consumers.
Some of the other notable guests who will be taking part in Friday and/or Saturday events include: Tanya Steel, former Editor in Chief at Epicurious.com and founder of the Obama White House Kids Healthy Cooking initiative; Jack Bishop, Editor in Chief, Cooks Illustrated and host of “America’s Test Kitchen”; author and Julia Child biographer Alex Prud’homme; Nancy Hopkins, editor of Better Homes and Gardens; Matchbook Distilling founder Leslie Merinoff; Wolffer Vineyards winemaker Roman Roth; Ron Tanner, vice president of the Specialty Food Association; along with a number of speakers and panelists from Long Island’s East End.
Topics for panels on Saturday include: CIY: The Joys of Cooking It Yourself; Unscrambling Nutrition: Fad, Fashion and Functional Foods; Looking Ahead: Social Responsibility, Food Security, Farming, Fishing and Food Making; and The Future of Restaurants: From Fine Dining to Food Halls and Food Trucks.
Sponsors for 2017 so far include Anolon Gourmet Cookware, KIND Snacks, purity.organic., Specialty Food Association, Breakthru Beverage Group, Slow Food East End, Blue Point Brewing Company, and Montauk Brewing Company. Wolffer Estate Vineyard has signed on as the wine sponsor for the conference. Media sponsors are WSHU Public Radio 91.1 FM and Edible East End.
The chef for the Saturday night gala dinner will be Cheryl Stair of Art of Eating. Other food for the conference will be prepared by Hamptons Aristocrat, private chef Martine Abitbol, and Bex Waffles specialty food truck.
The Food Lab at Stony Brook Southampton is a center for education, enterprise and media incubating informed conversation, communication and business development under the umbrella of food, from farming to nutrition, from edible business to DIY tutorials.
Our Food Lab Conference theme this year is FIFTY YEARS OF FOOD IN AMERICA: 1970-2020
The dates are June 9-10, 2017. Our plan is to bring more activity to Friday June 9, and make Sunday June 11, an optional day of visiting food making, farming, wineries, breweries, fisheries or just relaxing at the beach.
We are organizing a special Friday VIP/major donor and sponsor reception for panelists and key media, preceding the opening cocktail/cold bar reception at SoMAS (School of Marine and Atmospheric Science) on Shinnecock Bay.
Bobby Flay, celebrity chef, food TV star and East End resident, will join us to speak about his personal view of Food, Cooking and a Brief Personal History of Food Television. Chef Flay has been both a successful chef and restaurateur prior to becoming one of the first celebrity chef stars of the Food Network, introducing ‘competitive cooking’ through Iron Chef and now, the re-introduction of the new “Iron Chef Gauntlet”, premiering this spring.
KEYNOTE: David Barber, Partner and Director of Blue Hill at Stone Barns (just named 11th Best Restaurant in the World) and Stone Barns Educational Center will join us to speak about future directions in the food world, and opportunities to incorporate new technologies into shaping them.
SPEECH: Michel Nischan is a chef and leader in the sustainable food movement, as well as a three-time James Beard Foundation Award winner. He is Founder, President and CEO of Wholesome Wave, Co-Founder of the Chefs Action Network, as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. Michel is an advocate for a more equitable, healthful, organic and sustainable food future.
Some of the others participating in Friday and/or Saturday events are Tanya Steel (former Editor in Chief, Epicurious.com; founder Obama White House Kids Healthy Cooking initiative); Jack Bishop (Editor in Chief, Cooks Illustrated; host, America’s Test Kitchen); Florence Fabricant (NY Times journalist and author), Alex Prud’homme (Author, biographer of Julia Child); Nancy Hopkins (Deputy Editor Better Homes and Gardens); Leslie Merinoff (founder, Matchbook Distillery); Roman Roth (Winemaker, Wolffer Vineyards); Claudia Fleming (Chef/Proprietor North Fork Inn & Table) and several other speakers
5:30-7pm VIP cocktail reception with Bobby Flay & David Barber
7-8pm Cocktail reception for all participants
KEYNOTE: DAVID BARBER Farm to Table and Beyond
Panel 1 – CIY: The Joys of Cooking It Yourself
Nancy Hopkins (Deputy Editor, Better Homes and Gardens)
Jack Bishop (Cooks Illustrated, America’s Test Kitchen)
Marge Perry (Food Journalist, Cookbook Author)
Julianne Feder (Chef/Founder: Cook Studio)
Alex Prud’homme (Julia Child biographer)
11:30 -12:30 Panel 2
Unscrambling Nutrition: Fad, Fashion and Functional Foods
Brian Halweil (Edible Manhattan, Brooklyn, East End)
Heather Carlucci (Chef, Consultant, Ayurvedic foods specialist)
Robin Berzin MD (Founder Parsley Health)
KEYNOTE: Talk by Michel Nischan (Chef, Founder Wholesome Wave Foundation) about FOOD ACTIVISM
2:15-3PM Panel 3
Looking Ahead: Social Responsibility in Farming, Fishing and Food Making
Moderator: Kathleen Masters (Executive Director, Amagansett Food Institute)
Tanya Steel (Editorial Director, Clean Plates)
Ron Tanner (SFA);
Pierre Friedrichs (Chef, Exec Slow Food East End)
Michel Nischan (Chef, Founder Wholesome Wave Foundation)
3:15-4:15 PM Panel 4
The Future of Restaurants: From Fine Dining to Food Halls and Food Trucks
Florence Fabricant (NY Times)
Claudia Fleming (North Fork Inn)
Colin Ambrose (Estia)
Jennifer Baum (Bullfrog + Baum)
4:30-5:30PM Panel 5
Drinking Long Island: A wrap-up panel about the growing world of fine wines, beers and distilled products of Long Island.
Daniel Lerner (Skurnik Wines)
Roman Roth (Winemaker, Wolffer);
Vaughan Cutillo (Founder, Montauk Brewery);
Leslie Merinoff (Founder, Matchbook Distillery);
5:30-7PM DRINKS in the Lounge
8PM GALA DINNER @ SAC
President + Founder, Bullfrog + Baum
Jennifer Baum is the president and founder of Bullfrog + Baum, an award winning, nationally recognized agency specializing in hospitality, lifestyle and consumer marketing and consulting. Under her guidance the agency has had a hand in turning chefs like Laurent Tourondel and Michael Psilakis into internationally recognized brands while strategizing for well known culinary luminaries like Bobby Flay and Wolfgang Puck. With a client roster that includes international real estate development firms and global hotel brands, the agency does as much to keep established brands and products top of mind as they do to bring “the next best thing” to the marketplace.
Baum began her career far from the restaurant world, cutting her teeth amid blue chips and the Fortune 500. Following undergraduate work at Union College, she received her MBA from New York University, and became enamored with the business of hospitality. Combining her corporate savvy with a keen eye for creating and marketing successful concepts, she carved out a niche for herself by building an agency that not only creates and launches concepts, but brings strategy to the diverse array of needs that figure into their success. She is known and respected in the industry as a creative, energetic thinker who values honesty and integrity above all else.
During the last 16 years at the helm of Bullfrog + Baum, she has played an integral part in the changing landscape of hospitality marketing. Baum possesses an innate appreciation for the role media plays in building a successful brand but also understands the need for an integrated approach, incorporating consumer-focused and digital marketing into all of the agency’s campaigns, and has worked closely with journalists, clients and employees alike to address the constantly evolving demands of the hospitality industry. She continues to take an active role in mentoring her staff as well as those looking to break into the profession by identifying their unique talents and fostering their growth.
Baum also acts as an advisor to real estate developers, hotel brands and other hospitality professionals, having built strong relationships in her over 20 years in the industry. Companies such as Westfield World Trade Center, Four Seasons Hotels & Resorts, The Related Companies and The Howard Hughes Corporation have engaged Baum to advise on potential chef and restaurateur partnerships, establish connections and advise on the viability of such partners. Through her trusted relationships and honest business practices, Baum has assisted in securing such chefs as Michael Lomonaco at Porter House Bar & Grill and Marc Murphy at Landmarc, among others.
Baum is a member of Women in Communications, PRSA, City Meals Power Lunch Committee, City Harvest Food Council, International Association of Culinary Professionals, The James Beard Foundation, International Foodservice Editorial Council, and Les Dames d’Escoffier. Baum and her team created and continue to organize and moderate a series of industry discussions called Trade Talks and actively participates in panels and events for events such as HX: The Hotel Experience and The New York Restaurant Association.
In addition, she has been an Adjunct Professor and guest lecturer at New York University’s Department of Nutrition and Food Studies and is a guest lecturer at The Institute of Culinary Education. Baum is a trusted resource for a variety of media and has been featured and/or quoted in The New York Times, The New York Post, Forbes, The Wall Street Journal, PR Week, NY Restaurant Insider, WOR Radio and CNBC among others.
Dr. Robin Berzin
Founder, CEO, Parsley Health
Dr. Robin Berzin is the Founder and CEO of Parsley Health. A Summa Cum Laude graduate of the University of Pennsylvania, Robin went to medical school at Columbia University -where she co-founded the physician communication app Cureatr – and later trained in Internal Medicine at Mount Sinai Hospital. She is a certified yoga instructor and a meditation teacher, writes for a number of leading wellness sites, and speaks regularly for organizations including Stanford Medicine X, The Clinton Foundation, Health 2.0, Summit at Sea, and Further Future, on how we can reinvent health care.
Chef, industry consultant, writer and teacher.
Heather Carlucci is a chef, industry consultant, writer and teacher. As a pastry chef she received three 3 star reviews from the New York Times. Heather was the owner of the well received Lassi, her northern Indian restaurant in the West Village.
She now has a consulting company and teaches Ayurveda, the traditional Indian system of medicine.
Founder, Montauk Brewing Company
Vaughan is a Montauk Local who, with two longtime friends, started Montauk Brewing Company in June 2012 after graduating college. What started as a home brew operation has evolved to be NY State’s fastest growing craft brewery. Montauk beer is available in can and keg throughout Long Island, Manhattan, Brooklyn, Queens, Bronx, Staten Island and Westchester. Vaughan leads the marketing and sales team and is responsible for building and maintaining the Montauk brand identity.
Florence Fabricant is a food and wine writer for the New York Times. She contributes the weekly Front Burner and Off the Menu columns, is a member of the wine panel and writes the pairings column for the wine tastings. She frequently writes features that appear in the Dining section and also covers food and travel for the Sunday Travel section and articles about news in the restaurant industry for the Metro section. She has written 12 cookbooks, including The New York Times Dessert Cookbook (St. Martins Press), The New York Restaurant Cookbook (Rizzoli), The New York Times Seafood Cookbook (St. Martins Press), Venetian Taste (Abbeville Press), Park Avenue Potluck, and Park Avenue Potluck Celebrations, both fund-raisers for Memorial Sloan-Kettering, published by Rizzoli. Her most recent books are “Wine with Food” (Rizzoli), based on the New York Times pairings columns and written with Eric Asimov and “The City Harvest Cookbook” also published by Rizzoli.
A Phi Beta Kappa graduate of Smith College, she has an M.A. in French from New York University Graduate School of Arts and Sciences. She holds L’Ordre National du Mérite from the French government, is on the Board of Trustees of Guild Hall in East Hampton, N.Y., and is a member of Who’s Who of Food and Beverage in America. (New York, NY).
She and her husband, Richard, a lawyer, live in Manhattan and East Hampton, N.Y. They have two children and two grandchildren.
Culinary Director, Co-Founder, CookStudio
Julianne Feder is the Culinary Director and Co-Founder of CookStudio, a recreational cooking studio slated to open fall 2017. She graduated from Williams College, Phi Beta Kappa, Magna Cum Laude, with a Bachelors of Arts Degree in Religion, as well as from the International Culinary Center in New York with a Degree in Classic Culinary Arts. She has cooked throughout France, Italy and Spain and is heavily influenced by their culinary cultures. Julianne has worked in many facets of the food industry: from specialty food sales in New York, farming & hospitality in Tuscany to cooking at a two Michelin Star restaurant and working as a private chef and culinary consultant. She regularly contributes to Thrillist, has a food blog, TheGastroNerd.Com and YouTube channel youtube.com/c/juliannefeder. Julianne speaks fluent French, Italian and Spanish. She has also competed on the Food Network’s Cooks vs. Cons and is a member of the Young Professional Board of CityMeals.
Co-founder and former owner, Hargrave Vineyard
Louisa Hargrave was co-founder of Long Island’s first commercial vineyard and winery, Hargrave Vineyard, in 1973. Since selling the business in 1999 she has published a memoir, The Vineyard (Viking, 2003), directed the Stony Brook University Center for Wine, Food, and Culture (2004-2009), worked as a wine judge, consultant, and columnist, and traveled widely in pursuit of fine wine, good tastes, and spontaneous laughter.
Nancy Wall Hopkins
Senior Deputy Food & Entertaining Editor
Better Homes & Gardens Magazine and Brand
Nancy Wall Hopkins has been the Food and Entertaining Editor for Better Homes and Gardens Magazine for nearly 20 years. She is responsible for all the food content in the magazine and website and oversees the creation of more than 350 recipes each year. Nancy is also a frequent judge for national cooking contests and a trend spotter at many trade shows. Nancy is a proven producer of the brand’s award-winning food and entertaining features and has made numerous TV appearances and speaking engagements on the topic of food and entertaining. She is originally from Tennessee and graduated with degrees in Food Science and Nutrition and Journalism from the University of Tennessee.
Max Lugavere is a top expert in nutrition for cognitive health, performance, and longevity. He was motivated by his mothers memory loss to launch a film project called BREAD HEAD which is the first-ever documentary about dementia prevention through diet and lifestyle which sent him around the world to interview many of the top scientists in the field. Lugavere is a regularly-appearing brain health researcher on The Dr. Oz Show, and has a book being published on HarperCollins in 2018 which documents his findings on the power of food to optimize focus, productivity, mood, and long-term brain health. He is a regular speaker, most recently keynoting the Biohacker Summit in Stockholm, Sweden, and coaches top performers on ways to “hack” cognition for greater wellbeing and performance.
Chef, Author and Food Equity Advocate
Founder & CEO, Wholesome Wave
Michel Nischan is a four-time James Beard Award winning chef with over 30 years of leadership advocating for a more healthful, sustainable food system. He is Founder and CEO of Wholesome Wave , Co-Founder of the James Beard Foundation’s Chefs Action Network , as well as Founder and Partner with the late actor Paul Newman of the former Dressing Room Restaurant. Nischan, whose parents were farmers, began his career at 19, cooking breakfast at a truck stop. He quickly realized that the ingredients coming in the back door fell far short of the farm-fresh harvests he’d grown up on, and began a life-long career championing the farm-to-table concept, decades before it had a name.
Nischan was instrumental in securing $100M for Food Insecurity Nutrition Incentive (FINI) grants in the current Federal Farm Bill, expanding affordable access to locally grown fruits and vegetables. He’s also the author of three cookbooks on sustainable food systems and social equity through food. A lifetime Ashoka fellow , he serves as a director on the board of the Jacques Pepin Foundation and on the advisory boards of Chef’s Collaborative, Modern Farmer, TerraVia, Good Food Media Network, and The National Young Farmers Coalition. The James Beard Foundation honored Nischan as the 2015 Humanitarian of The Year.
Marge is an award-winning writer who also broadcasts, teaches and speaks about food, nutrition, travel and cooking. She is the Contributing Health Editor for Rachael Ray Every Day, a long-standing Newsday columnist; health columnist for AllRecipes magazine, and Ask the Expert columnist for MyRecipes.com (written and video). She also writes for TheKitchn, Food Network, The New York Times, Fine Cooking, Eating Well, Better Homes & Gardens, Prevention, and Self. She is a frequent guest on television (including news segments, QVC, and a regular feature on News 12) and radio. Her blog, A Sweet and Savory Life, allows her to exercise the depth and breadth of her writing.
Marge is the recipient of the Folio award for Best Travel; in the same year she received the Best Essay award from the Association of Food Journalists.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Marge has ghost and co-written about 20 other chef and celebrity food and nutrition books, including a number of New York Times best sellers. Marge is also a consumer trends junkie who mainlines survey results and reports between deadlines.
Marge teaches cooking and media classes at the Institute of Culinary Education and Food Writing at New York University. In addition to working directly with consumers, Marge’s extensive involvement with the food industry ranges from writing about cooking and nutrition, chefs, restaurants, growers, and producers; recipe development; restaurant reviewing; menu consulting; and teaching cooking and nutrition to ‘tweens in under-served neighborhoods.
Author, My Life in France
Alex Prud’homme has been a writer for almost thirty years. As a journalist he has covered a wide range of subjects – from biotech to terrorism, food, energy, the environment, art, business, and Monster Trucks — for The New York Times, The New Yorker, Vanity Fair, and Time, among other publications.
He has written seven books, most notably as co-author of Julia Child’s memoir, My Life in France, which was a #1 NYT best-seller and inspired half the film “Julie & Julia.”
His 2011 book, The Ripple Effect: the Fate of Freshwater in the Twenty-First Century, was published by Scribner, and inspired Participant Media’s 2012 documentary film “Last Call at the Oasis.” A year later, he produced Hydrofracking: What Everyone Needs to Know for Oxford University Press.
Prud’homme’s latest book is The French Chef in America: Julia Child’s Second Act, about how Julia quit The French Chef and found her true voice in the tumultuous 1970s. Knopf published the book in Oct. 2016, and in Oct. 2017 Anchor/Vintage will publish the paperback.
Also in Oct 2017, Thames & Hudson will publish Our Lives in France: Paul and Julia Child’s Photographic Journey. A book of Paul Child’s evocative black-and-white images taken in Paris and Marseille, 1948-54. It is a companion to My Life in France, told from Paul’s perspective. The curator Katie Pratt edited the images, while Prud’homme wrote the text.
Prud’homme’s new project is a culinary history of the White House, to be published by Knopf. It will examine the central role food has played in American political history, from George Washington and his slave-chef Hercules to the Obamas and Trumps.
Alex Prud’homme lives with his family in Brooklyn, NY. For more information please see: www.alexprudhomme.com
Winemaker & Partner
A gifted winemaker, Roman Roth can be heard singing in an enviable tenor voice amid the barrels in the winery. But most of all, he gives “voice” to his wines, produced by experience that bridges three continents and stems from the dream of a 16-year-old boy in Rottweil in Germany’s Black Forest.
Roman began a three-year apprenticeship at the Kaiserstuhl Wine Cooperative Oberrotweil while attending technical school. He traveled to the United States and worked at the Saintsbury Estate in California, then to New South Wales, Australia, at Rosemount Estate. Returning to Germany, he became a winemaker atWinzerkeller Wiesloch near Heidelberg and earned his Master Winemaker and Cellar Master Degree from the College for Oenology and Viticulture in Weinsberg.
In 1992, Roman became the first winemaker at Wölffer Estate Vineyard. He established the estate’s distinctive character—European elegance combined with the typicity of Long Island terroir. He has dedicated himself to promoting not only the wines of Wölffer Estate, but of Long Island, where he has consulted with numerous vineyards and is currently the President of the Long Island Wine Council.
Roman’s contribution to quality winemaking on Long Island was recognized at the 2003 East End Food & Wine Awards (judged by the American Sommelier Society), where he was named Winemaker of the Year. Recent honors include: Wine Enthusiast rated our Descencia Botrytis Riesling/Chardonnay 2015 with a spot on its “Top 100 Wines of 2016” list; our 2013 White Horse red collection all received 90 points and higher by Wine Advocate (including a 94+ for Christian’s Cuvee, making it the highest-rated wine in Long Island history); Wine Spectator selected Grapes of Roth Merlot 2010 for its “Top 100 Wines of 2015” list; Perle Chardonnay 2012 was served at the White House for President Barack Obama and Chancellor Angela Merkel of Germany; and Diosa and Descencia 2012 dessert wines each earned 94 points in Robert Parker’s The Wine Advocate.
Hudson Whiskey Ambassador
An autodidactic polymath, Han Shan will wax poetic on a plethora of subjects if you let him, especially if there’s good whiskey being poured.
Before turning his love of Hudson Whiskey into a vocation, Han traveled the world as an environmental andhuman rights campaigner, as well as an occasional film and video producer, painter, photographer, storyteller, and bon vivant.
Before landing in New York City, Han fronted a punk band in Baltimore, graduated from art school in Chicago, exhibited his paintings at the National Museum of American Art in Washington DC, and ran boot camps for youth activists from offices in Oakland and San Francisco.
He has interviewed gunlords in Northern Afghanistan, taught media strategy to young Tibetans in the Himalayan foothills of India, and helped indigenous groups map their ancestral territories in the Amazon. All the while, Han has had an abiding love for the history and enjoyment of fine spirits, and is renowned amongst rabble-rousers for convening creative conspiracies over craft cocktails.
A self-proclaimed whiskey nerd, Han has spent years exploring whiskey (and whisky), always coming back to classic American styles of bourbon and rye. For years before becoming the Hudson Whiskey Ambassador, he watched the trajectory of Tuthilltown Spirits and Hudson Whiskey with interest and admiration for its commitment to true craft, grain-to-glass production, starting with quality grain from local farmers.
Today, he is honored to travel the country extolling the virtues of Hudson Whiskey and celebrating the craft distilling renaissance that it helped spawn.
Han likely has a story for you—or a Hudson Old Fashioned, if he remembered his bottle of bitters—and he rarely misses an opportunity to keep folks up past their bedtimes over a dram of great whiskey.
Don’t hesitate to ask him if he has anything special in his hip flask.
Editorial Director, Clean Plates
Tanya Steel is Editorial Director of Clean Plates. She’s also the Award Director for the Julia Child Award, a best-selling cookbook author, and conceiver of the Healthy Lunchtime Challenge & Kids’ “State Dinner” with First Lady Michelle Obama, an annual event for five years at the White House.
She’s the former Editorial Director of Epicurious, Gourmet Live, and Gourmet.com; was an editor at Bon Appetit and Food & Wine, and wrote for The New York Times for four years. She co-wrote the award-winning Real Food for Healthy Kids, and The New York Times’ bestseller, The Epicurious Cookbook. Her Food Fight: A History of Food for Kids, will be published by National Geographic Kids in 2018.
Inducted into the Digital Hall of Fame, she won a James Beard for Journalism, and with a talented team, won dozens of awards including Webbys, ASMEs, James Beards, and an Emmy. She’s the mom of twin boys.
Food & Beverage Sponsors
Food and beverages for the conference will be provided by:
FRIDAY NIGHT VIP COCKTAIL PARTY
PASSED HORS D’ OEUVRE:
- Mini Bonac Clam Pie
- Crescent Duck Liver Schmear on Long Island Potato Chip; Red Onion Marmalade
- Porgy Ceviche – Served on Spoon
- Catapano Goat Cheese Gelato Cone with Black Olive Dust and Spiced Walnuts
- Oyster Shooter
- Grilled Cheese Sandwich with Mecox Gruyere, Asparagus and North Fork Mushrooms
- Sang Lee Farms Radish with Miso Butter and Black Sea Salt
SATURDAY NIGHT GALA DINNER
PASSED HORS D’ OEUVRE:
- Mini Bonac Clam Pies
- Peconic Bay Scallop / Vinegar ‘Ceviche‘
- Chicken Liver Schmear on Long Island Potato Chip
- James Beard Onion Sandwich
- Waldorf Gelee
- Beach Plum Mignonette ~ Rosé Vinegar Mignonette
- Farmstand Crudités
- House Brined Assorted Pickles ~ Baby Carrots ~ Fennel ~ Ramps ~ Beets ~ Cauliflower
- Hard Boiled Deep Roots Eggs
- Smoked Bluefish Dip ~ Carissa’s Pickle Rye Toast
- Salad of Not So Simple Greens, Microgreens and Beets; Vinaigrette
FAMILY STYLE ENTRÉE:
- Southern Fried Buttermilk Chicken
- Cracked Pepper Local Fish on Red Onion Marmalade with Lima
- Samp and Kielbasa – Craig Claiborne & Pierre Franey’s Recipe
- Balsam Corn Studded Garlic Scape Mashed Potatoes
- Spring Vegetables; Local Asparagus and Mushrooms
- Roasted Baby Carrots; Sesame
- Chutney and Apple Sauce
- Flakey Warm Biscuits – Sweet Butter
- Candied Ginger Strawberry and Rhubarb on Ricotta and Goat Cheese Schmear; Black Pepper Oil
- Freshly Ground Special Blend Coffee, Swiss Water Decaf, Teas, and Herbal Teas
Warning: Consuming raw or under-cooked meats, fish, shellfish or fresh shell eggs may increase your risk of food borne illness especially if you have certain medical conditions.
* Some items subject to change due to availability