Flay and Barber Keynotes at 3rd Annual Food Lab Conference

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David Barber of Blue Hill at Stone Barns.

“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.

Bobby Flay

The conference will open 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.”

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.

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. 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.

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