American Cuisine: A FOOD & WINE Perspective, with Dana Cowin, editor-in-chief, FOOD & WINE.
Panels (10:15-11:45am.):
- Gulf seafood: where do safety and sustainability meet? With Claire Leschin-Hoar, journalist; David Krebs, Gulf Wild; Calvin Walker, NOAA; Tim Fitzgerald, Environmental Defense Fund; Chris Lusk, Cafe Adelaide. (Teutonia-Cosmopolitan Room)
- Scaling sustainable food: with Jane Black, author; Pam Broom, Women and Agriculture Network (WandA); Piper Davis, Grand Central Baking Company; Tom Philpott, Mother Jones; Drew Robinson, Jim n’ Nick’s BBQ. (Conference Room)
- Work your Angle: Media Pitch Workshop with Dana Cowin, FOOD & WINE (This session starts at 10:30) (Ballroom)
- Farm to Glass Cocktail Lab with Robin Schempp, Right Stuff Enterprises; Neal Bodenheimer, Cure; Ann Tuennerman, Tales of the Cocktail; Sharon Floyd, Restaurant Iris. (Room “B”)
- Gulf fish butchering demo: with chef Tenney Flynn, GW Fins restaurant, chef Brian Landry. (Room “A”)
at Domenica restaurant
- Wooly Hogs! A Butchering Demo: with Alon Shaya, Domenica restaurant; Jeannette Beranger, American Livestock Breeds Conservancy.
- Modern Louisiana charcuterie workshop: with Spencer Minch, Emeril’s Delmonico.
at Cochon
- Lamb: From Shepherd to Chef: with Donald Link and Ryan Prewitt, Cochon and Herbsaint restaurants; Craig Rogers, Border Springs Farm; Megan Wortman, American Lamb Board.
Afternoon panels (1:45-3:00 p.m.):
*Note: Panel discussions will run concurrently with workshops and demos, but will have different start and ending times.
at the International House Hotel
- Dead Zone: What the River gives the Gulf: with Paul Greenberg, author; Alex Echols, Sand County Foundation; Paul Hartfield, U.S. Fish and Wildlife Service; Lance Nacio, Anna-Maria Seafood, Cynthia Sarthou, Gulf Restoration Network. (Conference Room)
- Hot Sauce and Climate Change: with Dr. Gary Nabhan, University of Arizona; Kurt Friese, Devotay restaurant; Louis Michot, Cultural Resource Institute of Acadiana; Harold Osborn, McIlhenny Co./Tabasco. (Room “A/B”)
- Relocalizing the Pantry: Native Rice and Grains in Regional Cuisine: with John T. Edge, Southern Foodways Alliance; Glenn Roberts, Anson Mills; Sean Brock, Husk restaurant; Kurt Unkle, Cajun Grain. (Ballroom)
- What’s the Value in Value Chains? With Bob Perry, University of Kentucky; George Frangos, Farmburger; Brian Ellison, Death’s Door Spirits; Richard McAlister, Marksbury Farm Market. (Teutonia-Cosmopolitan Room)
- Wooly Hogs! A Butchering Demo: with Alon Shaya, Domenica restaurant; Jeannette Beranger, American Livestock Breeds Conservancy.
- Modern Louisiana charcuterie workshop: with Spencer Minch, Emeril’s Delmonico.
- Lamb: From Shepherd to Chef with Donald Link and Ryan Prewitt, Cochon and Herbsaint restaurants; Craig Rogers, Border Springs Farm; Megan Wortman, American Lamb Board.
- Meet the authors and the sponsors (3:00-4:00)
Afternoon plenary sessions (4:00-6:00 p.m.)
at Gallier Hall
Join Compass Group for a presentation, followed by a panel discussion called Fragile Times, Healing Foods. This session, moderated by marketumbrella.org founder Richard McCarthy, will look at the food community’s role in helping people cope and come together during times of trauma and disaster. With farmer Ben Burkett, restaurateur Ti Martin, and culinary consultant Robin Schempp.
Sustainability Awards Dinner (8:00-11:00 p.m.)
Breakfast (8:00-9:00 a.m.)
Panels and workshops (9:15-10:30 a.m.):
at the International House Hotel
- Sustainable Purchasing: Making it Work on the Bottom Line: with Corie Brown, Zester Daily; Jayne Buckley, Compass Group; Piper Davis, Grand Central Baking Company; Ed Doyle, Real Food Consulting. (Conference Room)
- Talking Beef, Tasting Beef: with Dan Rosenthal, Rosenthal Restaurant Group; Will Harris, White Oak Pastures; Michael Leviton, Area Four/Lumiere restaurants. (Ballroom)
- Farmworkers and Sustainable Food: with Barry Estabrook, author; Maisie Greenawalt, Bon Appetit Management Company; Tom Philpott, Mother Jones; Gerardo Reyes, Coaltion of Immokalee Workers. (Room “A/B”)
- Wild Fish and Ocean Aquaculture: Can they Coexist? With Megan Westmeyer, South Carolina Aquarium; Mark Palicki, Fortune Fish; Chris McDowell, McDowell Group; Sebastian Belle, Maine Aquaculture Association. (Teutonia-Cosmopolitan Room)
Closing brunch (11:00 a.m.-2:00 p.m.)
Buses will depart for The Pavilion of the Two Sisters at 10:45 a.m.
Closing brunch planned by Chef Susan Spicer of Bayona and Mondo. Ken Cook of Environmental Working Group will discuss the chef’s role in making the Farm Bill a food bill. Chefs Collaborative Executive Director Melissa Kogut will provide closing remarks and a call to action. Host Rowan Jacobsen will offer a wrap-up and farewell.
Thank you—we look forward to seeing you in New Orleans!