This seminar will start with a cocktail and food pairing, followed by video and discussion on tequila’s history, ending with a tasting and the rare opportunity to taste cooked agave from Mexico.
As New York experiences an explosion of “Southern cuisine,” chefs weigh in on upholding tradition in the pursuit of creativity, striking a balance between innovation and tradition.
Close out the day with chef Al Di Meglio, Chef/Partner at Barano demonstrating his technique for creating the heavenly Torta Caprese, a traditional Italian flourless chocolate cake.
Pinot Noir is heralded as the king of expressing terroir in Burgundy; that is no different in California. Explore the terroir of California through one of the world’s most expressive grapes.
Nutrition, wellness, seasonality and “clean eating” dominate today’s cooking ethos. Chefs and experts sound of on bringing this mentality both to the home and to notable restaurants.
Join chef José Ramirez-Ruiz of the Michelin-starred Semilla to explore his imaginative uses of vegetables, his techniques for finding flavors and how he transforms often discarded parts of produce.
Join Chef Sean Brock and Willett distiller Drew Kulsveen, for a discussion with Robert Simonson of the New York Times on what goes into a superior whiskey. Don't miss this one.
Join Sarah Zorn (Brooklyn Magazine and author of Brooklyn Chef's Table), alongside Francis Lam (Clarkson Potter, NYT Magazine), Kat Kinsman (Extra Crispy) and Maile Carpenter (Founding Editor in Chief, Food Network Magazine) for a roundtable on the current state of food writing.
Patti Jackson is a chef with over 30 years experience, currently at the helm of Delaware and Hudson in Williamsburg. During this demo, Patti will discuss and demonstrate her take on rare and heritage ingredients, and show how she brings them together into traditional Americana cuisine.
Liza De Guia (Founder/Chief Storyteller, Food. Curated. and host, BravoTV's #OfftheMenu), talks with four food company founders —Anita Shepherd (Anita's Yogurt), Fany Gerson (DOUGH Doughnuts), Michael Kurtz (Mike's Hot Honey) and Renae Holland (Bon Chovie Brooklyn)— about how they survive and the tips they can give from lessons learned.
Artist Ron Cooper is considered the “godfather of mezcal” by virtually everyone in the spirits industry. Join him for a conversation and tasting with author Chantal Martineau.
Chef Kevin Adey of the Michelin rated Faro in Bushwick will show us the best techniques for milling local spelt grains in house and making pasta by hand for his summer truffle Cecamariti.
Join Chefs Dianna Daoheung of Black Seed Bagels, Chef Ron Duprat of Montauk Yacht Club, and Jonah Reider of Pith for a one-of-a-kind Kellogg’s® Cereal Bar Throwdown.
Matt Rodbard, author of Koreatown, speaks with three chefs who cook from a particular "heritage" - and talk about how they bring that to the masses.
Enrique Olvera, one of the most innovative chefs cooking today will share his thoughts on the complexities of cooking with chiles and share a taste of his legendary mole.
At this live podcast taping, host Dan Pashman of WNYC's The Sporkful will speak with Dirt Candy's Amanda Cohen and Insa's Sohui Kim about the sometimes subtle ways a restaurant attracts certain diners. It's part of The Sporkful's ongoing series on race, culture and food, "Other People's Food."
Chef Claus Meyer, co-founder the renowned Copenhagen restaurant Noma, and Lauren Bush Lauren, founder of FEED Projects, will share their ideas on using food to change the world around them with Eater's Amanda Kludt.
A dynamic roundtable of three chefs that are constantly pushing the boundaries of flavor, both in creativity and execution, led by Bloomberg's Kate Krader.
Kick off the conference by digging into our always popular Chicken & Waffles Brunch at Taste Talks Brooklyn, featuring Williamsburg's iconic Pies & Thighs.
The front of the house is changing rapidly, from seating arrangements in the dining room to a boom of bar areas and communal tables. We’ll discuss the implications of design on service styles and the guest experience.