The FOOD LAB at SBU Southampton welcomes the top chefs, wine makers, brew masters, distillers, mixologists, farmers, fishers, butchers and bakers, food writers and food media stars, and especially, YOU, the FOOD LOVERS.
Keynote Speaker: Lidia Bastianich
The FOOD LAB at SBU Southampton welcomes the top chefs, wine makers, brew masters, distillers, mixologists, farmers, fishers, butchers and bakers, food writers and food media stars, and especially, YOU, the FOOD LOVERS.
September 13-14, 2019
In a tasty collaboration of the Food Lab with the East End Food Institute and Edible Long Island and East End, The 5TH Annual Food Lab Conference – a premier celebration of the bounty of our food, wine and spirits — will be held on the Southampton Campus of Stony Brook University on September 13-14, 2019.
The conference will bring together the people, food and drink that will give us the opportunity to learn about and experience a region steeped in a history of culinary diversity, innovation, entrepreneurship and globally recognized excellence. This is a place to be for Food Lovers, especially at harvest time.
On stage, you’ll see, hear and meet …… major food stars from Long Island and beyond, in conversation with your favorite food writers and journalists.
Lidia Bastianich, Chef, Restaurateur,
Emmy and James Beard Award winning TV chef and Author
and Adored Godmother of the Italian Table
In Conversation with
Adam Gopnik, Author, journalist and staff writer at the New Yorker
All talks and tastings will take place on the beautiful Southampton campus of Stony Brook University, overlooking Shinnecock Bay and Southampton’s amazing ocean beaches (only a few minutes drive from campus). Talks will be presented in Duke Lecture Hall (feel like a student again!) and tastings will be continuously offered al fresco and in the South Fork Kitchen from East End Food Institute.
Events include Taste the Terroir– an opportunity to taste and learn about wines, beers and spirits from all across Long Island, from Montauk Brewery and Wolffer Estate Vineyard in the east to Matchbook Distillery, Paumanok Vineyards and RGNY on the North Fork.
Interactive Tasting and Taste Memory – learn all about How We Taste as we bring together chefs, food and wine writers, sommeliers and mixologists, together with experts in biology, anthropology and practitioners of mindful eating to share the tools for a deeper appreciation of what we eat and drink.
The goal of COOK EAT DRINK Taste the Terroir
is to share the special experience of creating Taste Memories – cooking, eating and drinking, mindfully and memorably, from our bountiful farms, fisheries and vineyards. Our guests, our speakers, our chefs, bakers, farmers, fishers, winemakers, brewers, distillers will all come together to share their knowledge, and their joy, in immersing themselves in what has become a national, and global, passion for FOOD.
The Food Lab Conference, now in its fifth year, is Long Island’s premier culinary conference offering the best in participating speakers, food and drink tastings, and a place for people who want to learn about, share and enjoy the tastes of our special region to come together.
The Food Lab is a hub for sharing information, education and conversation about issues and ideas in all things related to how and what we eat.
KEYNOTE SPEAKER:
Lidia Bastianich, James Beard Awarded Chef, Restaurateur, and Author.
and
New Yorker’s Adam Gopnik.
Their conversation will be about
“The Power of Local: Taste and Terroir”
- Katie Baldwin and Amanda Merrow, Farmers, Founders, Amber Waves Farm
- Sean Barrett, Fisherman, Founder, Dock to Dish Montauk
- Michael Doall, Kelp Farmer, Biologist SoMAS SBU
- Laura Donnelly, Food Editor, East Hampton Star
- David Falkowski, Mushroom Farmer, CBD maker, Founder: Open Minded Organics (OMO)
- Claudia Fleming, Chef/Proprietor North Fork In and Table
- Alfredo Fontinini, Chairman Dept of Neurobiology Stony Brook U
- Kate Fullam,Exec Director, East End Food Institute
- Patty Gentry,Farmer, former Chef, Founder Early Girl Farm
- John Gilstrap,Co-Founder and head of Business Development, Hudson Hemp; Advisor NYS Small Farmer Task Force
- Rozanne Gold, Four-time James Beard Award winner, Chef, Author, Journalist, Teacher at the New School: “The Language of Food”
- Louisa Hargrave, Founder Long Island’s first Commercial winery, Hargrave Vineyard
- Dorothy Kalins, Author, Founding Editor, Saveur Magazine
- Taylor Knapp, Farmer Peconic Escargot, Chef PawPaw Pop Up, formerly cooked at Noma Copenhagen #1 Restaurant in the World
- Anita Lo, Chef/owner of Michelin starred restaurant Annisa; author of “:SoLo a Modern Cookbook for a Party of One”, 2018 Cookbook of the year (Eater).
- Laura Luciano, NY Governor, Slow Food USA
- Leslie Merinoff Founder/CEO Matchbook Distillery
- Eberhard Müller, Chef, Farmer Co-Founder Satur Farms
- Maria Rivero Proprietor RGNY Vineyard
- Roman Roth, Partner/Winemaker Wolffer Vineyards
- Tom Schaudel, Author and Chef/Restaurateur of several LI restaurants: A Mano in Mattituck, A Lure in Southold, Jewel in Melville, CoolFish in Syosset
- Roger Sherman James Beard and Emmy Award Winning Filmmaker “In Search of Israeli Cuisine” and “The Restaurateur”
- Susan Spungen, Author, Pastry Chef, Food Stylist, Former Food Editor Martha Stewart Living
- Carissa Waechter, Boss and Baker, Carissa’s the Bakery, East Hampton
- Kenneth Weinberg MD, CEO Cannabis Doctors of New York.
The 5th Annual Food Lab Conference
Friday, September 13 and Saturday, September 14, 2019
Stony Brook Southampton Campus
39 Tuckahoe Road
Southampton, NY 11968
(631) 632-5119
General tickets include opening reception on Friday, plus panel discussions and lunch on Saturday for $150 per person ($100 for early bird rate). Friday cooking class is an additional $50.
*** FULL SCHEDULE ***
Friday, September 13, 2019
Cooking Class Presented by The Food Lab and East End Food Institute
Time: 2:00 to 4:00pm
Location: South Fork Kitchens by East End Food Institute (Student Center)
In town early? Whet your appetite by attending our Friday afternoon cooking class. The Guardian called Kythira the perfect Greek island. Beyond Astoria, New York, it is the home to Chef Nicholas Poulmentis. This year, Chef Nicholas returns to our Conference to share (and teach) a very special Mediterranean cooking class based on Kythira’s (and his) favorite taste memories. All of his ingredients will be sourced using local, seasonal produce and products to create a special taste memory for all who share this class, which is hosted by Kate Fullam of East End Food Institute.
Opening Reception, Welcome Remarks, and Film Screening
Time: 6:00pm to 8:00pm
Location: Duke Lecture Hall in Chancellor’s Hall
The 2019 Food Lab Conference gets underway with cocktails and a selection of local farm and fish featured in beautiful passed canapes prepared by East End Food Institute with Chef Joao Garcia. Welcome remarks will be offered by Creative Arts Associate Provost Robert Reeves, Food Lab Executive Director Geoffrey Drummond, and East End Food Institute Executive Director Kate Fullam.
The program features Patty Gentry, farmer/owner and chef at Early Girl Farm in Bellport in conversation with Dorothy Kalins, the founding editor of Saveur Magazine. Scenes from the film The Soul of a Farmer about Gentry and her farm by Emmy and James Beard Award-winning documentary filmmaker Roger Sherman will be shown.
Saturday, September 14, 2019
The Food Lab Live Podcast
Time: Continuous
Location: Duke Lecture Hall and Lobby
Stop by the broadcast booth outside of Duke Lecture Hall to be part of a Live Podcast produced and streamed by Stony Brook University’s new Audio Podcasting Fellowship Program.
The Food Lab Conference Morning Sessions
Time: Various, Between 9:00am to Noon
Location: Various, See Session Info
Welcome & Light Breakfast
Time: 8:00am
Location: Duke Lecture Hall Lobby
Arrive early to check in and enjoy treats from local food producers, including Carissa’s Breads, Aki’s Kitchen, and more. Sponsor tables will feature samples and information.
Session 1: Taste, Taste Memory, and Eating Mindfully
Time: 9:00am
Location: Duke Lecture Hall
Learn and explore the latest advice on bringing mindfulness to your plate and palate. A panel discussion will feature Rozanne Gold (Moderator), Alfredo Fontanini, Taylor Knapp, Anita Lo, and Leslie Merinoff.
Session 2: Terroir: More Than Wine? Is there a Long Island Terroir?
Time: 10:00am
Location: Duke Lecture Hall
Many of us are familiar with the term “terroir” when it comes to wine, but what about food? Do Long Island farms and fisheries produce a specific and memorable taste? How can we tap into our sense of this terroir? The panel discussion features Louisa Hargrave (Moderator), Eberhard Müller, Katie Baldwin, and Roman Roth.
Keynote: The Power of Local – Taste and Terroir
Time: 11:00am
Location: Duke Lecture Hall
Emmy and James Beard Award-winning TV chef, author, and Long Island resident Lidia Bastianich who is often called “the Godmother of the Italian table” will talk with Adam Gopnik about the power of local food and farms.
Farm to Table Lunch and Cooking Demos with Anolon Gourmet Cookware
Time: Noon to 1:45pm
Location: Lawn Outside of Chancellor’s Hall
Anolon Gourmet Cookware presents Cooking Theater: Healthy, Tasty and Easy Recipes inspired by Incredible Local Freshest Seasonal Ingredients. During our 2 hour lunch break, all attendees will be treated to a luncheon presented by East End Food Institute with Chef Jay Lippin. Guests will be seated at one long horseshoe table with a cooking demonstration platform at its focal point. Call it dinner (or lunch) theater!
The Food Lab Conference Afternoon Sessions
Time: Various, Between 2:00 to 5:00pm
Location: Various, See Session Info
Baking Sweet and Savory: Simple to Spectacular
Time: 2:00pm
Location: Duke Lecture Hall
Learn about the often-fickle world of baking and refine your skills by tapping into the knowledge of our expert panelists. The discussion will feature Laura Donnelly (Moderator), Claudia Fleming, Carissa Waechter, and Susan Spungen.
Coastal Cuisine: Eating from the Waters Around Us
Time: 3:00pm
Location: Duke Lecture Hall
While local farms often experience the ebb and flow of seasonality, our local waters can provide significant sustenance year-round. Learn more from our panelists, including Laura Luciano (Moderator), Sean Barrett, Tom Schaudel, Mike Doall, and Will Peckhan.
Farm to Pharma
Time: 4:00pm
Location: Duke Lecture Hall
Who hasn’t been wondering about the medicinal applications and newest food innovations with CBD? This is your chance to get information, ask questions, and learn the latest about “farm to pharma” with Paula Gilovich (Moderator), David Falkowski, John Gilstrap, Kenneth Weinberg MD, and Laura Rose Dailey.
Edible East End Presents: Local Wine, Beer, and Spirits Tastings
Time: 5:00pm
Location: Lawn Outside of Chancellor’s Hall
Unwind after a day full of information, food, and friends. Edible East End presents tastings of local beverages, including the best from Channing Daughter’s Winery, Macari Winery, Matchbook Distilling Company, Montauk Brewery, Moustache Brewery, Paumanok Vineyard, RGNY, and Wolffer Estate Vineyard. Light snacks will be provided by East End Food Institute.
Thank you for attending!
* please note that panel order and times are subject to change
Lunch and Cooking Demo Program
Saturday, September 14, 2019 at Noon
Lawn Outside of Chancellor’s Hall
First Course
- Chilled Cucumber Soup by Aki’s Kitchen
- Sourdough Slices by Carissa’s
- Beet Jalapeno Hummus, Sweet Potato Mint Hummus, and Kale Pistachio Pesto by East End Food Institute
Cooking Demo – Chef Nick’s Goat Cheese Gnocchi
Second Course
- Local Porgy over Balsam Farms Local New Potatoes with Garlic Scape Pesto by East End Food Institute
- Roasted Balsam Farms Cherry Tomatoes by East End Food Institute
- Green Salad with Amber Waves Farm Wheat Berries and Herbs, dressed withMediterranean Vinaigrette by East End Food Institute
- Chef Nick’s Goat Cheese Gnocchi by Chef Nicholas Poulmentis
- Chef Danielle’s Roasted Summer Squash by Chef Danielle Sepnieski
Cooking Demo – Chef Danielle’s Pan Roasted Summer Squash
Dessert
- Chocolate Truffle Bites by Robert’s Bakestand
- Spiced Tomtao Jam by East End Food Institute
Brief Remarks on Menu and Local Food Sourcing by Chef Jay Lippin and Kate Fullam of East End Food Institute
Friday Afternoon Cooking Class – 2PM
In town early? Whet your appetite by attending our Friday afternoon cooking class. The Guardian called Kythira the perfect Greek island. Beyond Astoria, New York, it is the home to Chef Nicholas Poulmentis. This year, Chef Nicholas returns to our Conference to share (and teach) a very special Mediterranean cooking class based on Kythira’s (and his) favorite taste memories. All of his ingredients will be sourced using local, seasonal produce and products to create a special taste memory for all who share this class, which is hosted by Kate Fullam of East End Food Institute.
SPONSORSHIP
The 5th Annual Food Lab Conference in made possible by the generous sponsorship of Anolon Gourmet Cookware, Breakthru Beverage Group, Edible Long Island, Slow Food East End and Stony Brook University.
For Sponsorship Information, please contact:
Kathleen Russo
Kathleen.Russo@stonybrook.edu
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