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Dish III: Local-voracious: Tales of Farm-To-Table and Sustainability
A discussion with industry professionals about the farm-to-table and sustainability movements in Connecticut restaurants. Moderated by Rand Richards Cooper (Bon Appétit).
Joining Rand Richards Cooper will be:
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Scott Miller, Executive Chef at Max’s Oyster Bar in West Hartford. Chef Miller heads the Max Restaurant Group’s popular “Chef to Farm” dinners, which celebrate and support local farms.
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Bun Lai, Owner/Chef at Miya’s Sushiin New Haven. His restaurant is the first and only sustainable sushi restaurant in the North East (one of four in America) with the largest vegetarian sushi menu in the world.
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Imani of Alchemy Juice Bar and Growing Green Co-op.7 years in Hartford with a commitment to RAW, VEGAN, VEGETARIAN, NON-GMO, LOCAL, FRESH and ORGANIC foods.
...and more to be announced.
Farmers' Market
After the discussion, sample (and purchase) local food at a one-time farmers' market in the Real Art Ways gallery
VENDORS: If you're interested in participating, please contact LB Muñoz at lbmunoz@ realartways.org or 860.232.1006 x126 and provide the following information: Contact name and farm name, street address, telephone number, email address, a description of your product, preferred load in time, request for a table (if necessary.)
About DISH
This will be Real Art Ways’ third DISH event, the inside scoop on eating out, featuring discussions and tastings with the area’s most outstanding chefs and restaurateurs. In 2006, DISH premiered, and in 2009 DISH II followed, focusing on the front-of-house operations of local restaurants.