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FERN TALKS AND EATS BROOKLYN 2018
Description:
FERN Talks & Eats is coming to Brooklyn’s Green Building on Oct 1. Join us for an engaging panel discussion that will delve into the #MeToo movement and issues of equity and inclusion in the restaurant business. Amanda Cohen, chef at Dirt Candy, wrote an essay about this in Esquire, highlighting the media’s neglect of women chefs until the current scandals. “Women may not have value as chefs, but as victims we’re finally interesting!” she wrote. We’ll hear about the ways that #MeToo intersects with race, gender, class and identity politics – ultimately influencing the food on our plates. We’ll hear personal stories, discuss the problematic past, and reimagine a future restaurant culture. It’s a discussion that’s nothing if not timely. We hope you’ll join us. Panel: Ashtin Berry, bartender and activist Amanda Cohen, chef at Dirt Candy Ruth Reichl, bestselling author and former Gourmet editor and New York Times restaurant critic Alana McMillan, Co-founder of JaynesBeard Moderator: Tracie McMillan, journalist and author of the award-winning bestseller, The American Way of Eating Join us beforehand for a reception featuring complimentary eats, beer, wine and hard cider including snacks by a team of chefs from a quartet of Danny Meyer's Union Square Hospitality Group restaurants. Participating chefs: Suzanne Cupps of Untitled Lena Ciardullo of Marta Emily Brekke of North End Grill Amanda Wilson of Union Square Café as well as items from local artisanal food companies like Saxelby Cheesemongers, Hot Bread Kitchen and DC's Gordy's Pickle Jar. Drinks by Brooklyn Brewery, New York Distilling and Treasury Cider with more to come. Wines for the dinner supplied by Weygandt Wines. This panel is hosted by the Food & Environment Reporting Network. VIP ticketholders receive reserved seating for the panel and can attend a multi-course seasonal dinner by Cupps, Ciardullo, Brekke and Wilson following the panel. Funds support FERN's award-winning, nonprofit investigative and explanatory reporting. Reception: 5:30pm to 6:30pm Panel: 6:30pm to 7:30pm VIP Dinner: 8:00pm