Dish III: Local-voracious
Tales of Farm-to-Table
moderated by Rand Richards Cooper
Monday, May 24, 7 PM | FREE
Hartford, Connecticut – Real Art Ways presents Dish III: Local-voracious - Tales of Farm-to-Table, A discussion of the farm-to-table movement in Connecticut restaurants with industry professionals, moderated by Rand Richards Cooper. This free event is on Monday, May 24 beginning at 7 PM. After the discussion, Real Art Ways will host a farmers' market and food sampling in the galleries. Real Art Ways is located at 56 Arbor Street in Hartford’s Parkville neighborhood. For more information call 860.232.1006 or visit realartways.org.
Rand Richards Cooper of Bon Appetit will moderate the panel and lead a discussion about the growing movement in Connecticut towards local, sustainable foods and organic cuisine prepared at some of Connecticut’s most revered eateries.
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 Sushi in 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. Interested vendors should contact LB Muñoz (860.232.1006 x 126).
ABOUT DISH
DISH is Real Art Ways's discussion series on the restaurant business, with 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.
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