Summit Field Trips are exclusive, behind-the-scenes experiences tailored for chefs and food professionals. You won’t want to miss the chance to explore New York’s good food scene with some of the best in the game! Plus, Summit Field Trips are NOW OPEN TO THE PUBLIC! Buy your Field Trip ticket today before we sell out.

Sunday, April 10th: Brooklyn Brews, Bites, and Cocktails

Join chef Andrew Gerson (chef and head of culinary programming, Brooklyn Brewery), chef Adam Dulye (, and Julia Herz ( for a day of hands-on culinary exploration in Williamsburg. Begin the day at Brooklyn Brewery with Brooklyn bagels and coffee. Then, go on a insider’s tour of the Brewery with Andrew and Adam. After the tour, explore Williamsburg’s local food businesses before enjoying an intimate beer-centric paired meal at Brooklyn Kitchen.  End the day at The Shanty at NY Distilling Co. with an intimate tour and tasting. You’ll be back in time to register and relax before the Summit programming begins. Capacity is limited to 20.

When: 9:00am-2:00pm

Where: Meet at Brooklyn Brewery

Cost includes: all tours, tastings, and lunch

Sunday, April 10th: Inside New York’s Craft Cider Scene

Go on an immersive cider journey across NYC with Sara Grady, VP of Programs at Glynwood and Chefs Collaborative’s resident cider expert and Hudson Valley co-Local Leader. During this hands-on tour, you’ll learn craft cider production, explore cider “terroir,” and hear directly from producers and beverage directors from across New York State. First, visit Descendant Cider – NYC’s first urban cidery – and taste their range of ciders with Jahil Maplestone. Then, travel to Wassail – New York City’s first cider bar – and enjoy an exclusive, intimate lunch and guided cider tasting with Dan Pucci and other cider leaders and producers from New York, including Leif Sundstrom of Sundstrom Cider, Melissa Madden and Garrett Miller of Finger Lakes Cider House, and more. Capacity is limited to 20.

When: 10:00am-2:00pm

Where: Meet at Descendant Cider

Cost includes: all tours, tastings, and lunch

Sunday, April 10th: Zingerman’s 12 Natural Laws of Business – Hands-On with Ari Weinzweig

Sustainably Solving the Energy Crisis in the American Workplace.
Ever wondered why it’s so hard to get staff engaged?  Worry about why turnover is high and it  seems like it’s so hard to find good people?  This session will share some answers and some out of the box approaches that are guaranteed to get you thinking.It’s a key tenet of anarchist belief that “the means we use in our daily lives must be congruent with ends we want to achieve.”  If we want to create sustainability in our community and in our food system, we need to operate our businesses with the same focus on respect for nature—in this case human nature—that we put into sourcing our seafood, our meat or our produce.In this workshop Ari will share the approach to business that has led to Zingerman’s success, including the Twelve Natural Laws of Business as introduced in his book, Zingerman’s Guide to Good Leading: Part 1, A Lapsed Anarchist’s Approach to Building a Great Business. Ari will explain why operating in violation of these laws has created an energy crisis in the American workplace and how you can counteract that trend in your own organization.  They’ve certainly been at the core of Zingerman’s success over the years.  In 1982 Ari Weinzweig and his partner Paul Saginaw opened a small, 25-seat delicatessen.   Today the Zingerman’s Community of Businesses includes 8 different businesses (all in the Ann Arbor area) with over 700 employees and close to $60million in annual sales. Zingerman’s approach is applicable whether you’re running a restaurant, an organic farm, or even just your life, with behind-the-scenes “secrets” that are invaluable in building a special, sustainable business of any kind. Capacity is limited to 40.When: 9:00am-12:00pmWhere: NYU Kimmel Center, Room 605Cost includes: workshop, refreshments

Saturday, April 9th: Farm Tour and Butchery Session at Blue Hill at Stone Barns and Stone Barns Center for Food & Agriculture – SOLD OUT

Journey north of the city for a hands-on experience at Stone Barns Center for Food & Agriculture. Begin the day with a livestock-focused tour, and enjoy coffee and pastries in the Blue Hill Café. Then, meet Blue Hill VP of Culinary Adam Kaye and Blue Hill butcher José Morquecha in the Blue Hill kitchen, where Jose and Adam will break down a pig and dive deep on known, and lesser-known, cuts of meat. Samples of charcuterie, sausage and other specialties will accompany the demonstration. After the butchery session, you are welcome to spend the day at Stone Barns before taking the train back to New York City at your convenience. Capacity is limited to 20.

When: 8:00am-12:00pm. Please note: the butchery session ends at 12pm. You are welcome to leave the farm at your leisure.

Where: Meet at Grand Central Station

Cost includes: Transportation (train tickets and cab), farm tour, butchery session, materials, refreshments


Do I have to be a Summit ticket holder to purchase a Field Trip ticket?

No! Field Trip tickets are NOW available to the public a-la-carte!

Do I have to be 21 to go on a Field Trip?

All participants on the Brooklyn and Cider field trips must be 21+.

Where can I see the detailed Field Trip itinerary?

Detailed itinerary information is provided upon RSVP, and also available by request.


Contact our Programs Director, Alisha Fowler: