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Stony Brook Southampton Hosts Second Annual Food Lab Conference

Carla 1

Building on the success of last year’s inaugural event, the second annual Food Lab Conference is being held once again at Stony Brook Southampton Friday, June 3, through Sunday, June 5, 2016.

Carla Hall
Carla Hall, co-host of ABC television’s “The Chew”

The focus of this year’s conference will be the “Future of Food—Trends, Tastes and Directions: Who’s Shaping Them and Where They’re Heading.” The keynote speaker for this year’s conference on Saturday, June 4, will be Chef Carla Hall, co-host of ABC television’s The Chew and a former competitor and fan favorite on Bravo’s Top Chef and Top Chef All-Stars.

Speakers will include major TV personalities, print journalists, authors, and bloggers representing millions of readers. Some of the nation’s top food brands have also joined to support the Food Lab and this year’s conference as sponsoring partners, including Anolon Gourmet Cookware, the Specialty Foods Association and Breakthru Beverage Group. Panel topics are available at thefoodlab.org, and confirmed speakers include repeat appearances from Terry Romero of Kickstarter, Leslie Merinoff from Matchbook Distilling, Teresa Von Fuchs of Irving Farm coffee, and many more voices in the food and drink community.

“This year’s conference is going to be amazing,” said Geoffrey Drummond, Executive Director of the Food Lab. “The weekend will be filled with opportunities to meet, listen to, and talk with some of our country’s top chefs, favorite food writers, legendary winemakers and brewers, and some of the most creative and influential people working in food today.”

In addition to the many conference offerings, as part of this celebratory food and drink event there will be boat rides, tastings, samplings, and luncheons. This year’s gala dinner will be prepared by one of the East End’s favorite chefs, Estia’s Colin Ambrose.

Regular admission is $200. Student and farmer tickets to the 3-day conference are $75; gala dinner-only tickets are also $75.

 

 

 

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