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 and David Barber Keynotes
at 3rd Annual Food Lab Conference June 9-10;
Discount Tickets Available until May 15
“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 beer, wine and spirits makers for two days of entertaining and informative talks and tastings, cocktail parties and a gala dinner on Saturday, June 10 at the Southampton campus.
Early Bird tickets for the two-day conference, including all meals, are $100 before May 15, available at thefoodlab.org. After May 15, 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 at Stone Barns restaurant 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.
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, the executive vice president of the Specialty Foods 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, Blue Point Brewing Company, and Montauk Brewing Company. Wolffer Estate Vineyard has signed on as the wine sponsor for the conference. Media sponsor is WSHU Public Radio 91.1 FM.
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.
5:30-7pm VIP cocktail reception with Bobby Flay (in conversation with another panelist)
7-8pm Cocktail reception for all participants
8:30-10-Registration and breakfast
5–6 – Drinking panel
* 15 minute break to follow
Food & Beverage Sponsors
Food and beverages for the conference will be provided by:
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.