Jean Anthelme Brillat-Savarin may have dictated, “You are what you eat,” but the food world has moved beyond it.
Gourmands are flocking toward diversity, not only in how and what they cook, eat a drink, but also in how they nourish and care for themselves — and the fourth annual Food Lab Conference at Stony Brook Southampton addresses just that.
With the theme “Eat Global … Cook Local,” the conference kicks off with an opening reception on Friday, September 14, from 6:30 to 8 p.m. at the Literary Landmark Windmill on the Southampton campus — located at 39 Tuckahoe Road — before continuing with panels on Saturday.
“For this year’s Conference, the Food Lab has gathered together an amazing group of speakers from television, food writing, wellness and nutrition,” according to a press release. “Pati Jinich — a James Beard Award winner and nominated for Emmys for Outstanding Culinary Personality and Outstanding Series for ‘Pati’s Mexican Table’ — will keynote the Conference on Saturday after lunch.”
On Saturday morning, another keynote speaker, Colin Ambrose — chef and owner of Estia’s Little Kitchen in Sag Harbor and the former Estia’s in Amagansett, and the former chef at Old Stove Pub Greek Restaurant in Wainscott and host of American River Tours — will talk with journalist Biddle Duke.
Panels will include Florence Fabricant — New York Timesfood and culinary journalist, cookbook author and host of the Guild Hall series “Stirring the Pot” in East Hampton — joined in conversation by Lisa Gross and Sonya Kharas, the founders of League of Kitchens.
“Epitomizing the ‘Eat Global … Cook Local’ theme of this year’s Conference, League of Kitchens offers immersive culinary adventures in New York City, in which immigrants teach intimate cooking workshops in their homes, and participants encounter a new culture, cuisine and neighborhood with every experience,” the release said.
Additional speakers and panelists will include Dr. Frank Lipman, an integrative medicine coach and author of “The New Health Rules” and “How To Be Well,” and chef Seamus Mullen, a cookbook author who has become an authority on health and wellness.
On Saturday evening, the Food Lab Conference will be capped with this year’s version of the traditional dinner: “One Long Table,” a wine, beer and spirits tasting/small plates buffet featuring dishes from League of Kitchens and Carolina Santos-Neves, coordinated by Santos-Neves and Kate Fullum, executive director of the Amagansett Food Institute.
On Friday, September 14, just prior to the start of this year’s Food Lab Conference at Stony Brook Southampton, a separate cooking demonstration on “Greek Classics Updated by Chef Nicholas Poulmentis” will be offered from 2:30 to 5:30 p.m. in the South Fork Kitchens space of the Amagansett Food Institute at the Southampton campus.
For more information, visit thefoodlab.org.