2019 Food Lab Conference

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, Southampton Campus Stony Brook University
Lidia Bastianich and Adam Gopnik

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 BastianichLidia 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
  • Jeremy Blutstein, Chef, Showfish, Gurney’s Star Island 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 FlemingChef/Proprietor North Fork In and Table
  • Alfredo FontininiChairman Dept of Neurobiology Stony Brook U
  • Kate FullamExec 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 Hargraves, 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
  • 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 SpungenAuthor, Pastry Chef, Food Stylist, Former Food Editor Martha Stewart    Living
  • Carissa Waechter, Boss and Baker, Carissa’s the Bakery, East Hampton

CONFERENCE OPENING RECEPTION FRIDAY   6:30 PM

Geoffrey Drummond, Executive Director, Food Lab

Robert Reeves, Associate Provost, Digital and Creative Arts

Kate Fullam, Executive Director, East End Food Inst.

 

FARMER TO TABLE 

 

Friday Evening “Farmer to Table” Opening Reception

The 2019 Food Lab Conference gets underway Friday evening, September 13, from 6 to 8 p.m. with cocktails and an East End Food Institute farmers’ buffet sourced from local farmers and prepared by Chef Joao Garcia at the Literary Landmark Windmill on the Southampton campus. 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:  8:30AM

Treats from Local Bakers and Omelets (with Cooking Demonstrations)  from Local Chefs (and Hens)

9-10 AM – “Taste, Taste Memory, and Mindful Eating” 

Taste and Flavor:  Mouth Nose Eyes
Practice of Taste:  Paying Attention; Eating Mindfully
Taste Memory

10-11 AM – Explaining “Terroir”:  What is “terroir” and how does it relate to food?  Is there a Long Island Terroir?  A brief history of Long Island’s unique mix of Farms, Fisheries, Restaurants and Wineries

11-12 PM – Lidia and Adam-  (booksigning to follow)

12:30-2 PM – Lunch

2-3 PM – What’s Happening in Baking?—From Simple to Spectacular!

3- 4 PM – Coastal Cuisine: Long Island Fish and Seafood:  Our Island’s Culture and Cuisine tied to the Sea

4-5 PM – “Is Hemp the next big farm crop?  CBD:  Issues and Innovations from Farm to Table and Medicine Cabinet”

5-7 PM – Edible Long Island and the Food Lab present 5th Annual Wrap Cocktail Party 

A Meet and Greet Casual Conversation and Open Bar Tasting with Long Island’s Beer, Wine and Spirits Makers  —  on the lawn drink and food tastings

*  please note that panel order and times are subject to change

Friday Afternoon Cooking Class

The Guardian called Kythira the perfect Greek island.  It is home (beyond Astoria NY) 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 our local, seasonal products to create a special taste memory for all who share this class.

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 Farmers Market Luncheon: Tastings Celebrating with Local Iconic Dishes and Drinks.  People will be seated at one long horseshoe table with a cooking platform at its focal point.  Three different dishes prepared from locally farmed and fished ingredients will be demonstrated from our al fresco kitchen by professional chefs.  Call it dinner (or lunch) theater.  

Be part of a Live Podcast, produced and streamed by SBU’s podcast program.

Video of the conference will be produced and streamed online.

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

Logo_AlmondFood Lab Dinner at Almond on 9/11

A celebration of Julia Child with kitchen and on-the-road stories from Julia’s producer and Food Lab Executive Director Geof Drummond with East Hampton Star’s restaurant critic Laura Donnelly.

CLICK THE BUTTON BELOW TO PURCHASE TICKETS ON EVENTBRITE

Sponsoring Partner

anolon_lg

Conference Sponsors

Breakthru-Beverage-1

sfa

SBUlogo_stacked_hori

slow_food

Breville

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Media Sponsor

Edible East End

Food/Beverage Sponsors

aki

trufflin_white

oli_vine

flintts

Print

Yo-Pitts!-Foods

sbwhf_logo_green_on_white_sized

montauk_brewing_co

RG_NY_Vector

CORE-Logo-no-Hydration-13

brine

carissas

Logo_Almond_small

sabbas spicery

Ghee Me Pop

LI Spirits