Event
Meat and Potatoes: A local solution to a National Problem
Meat and Potatoes: A local solution to a National Problem
Join the New York Chapter of the American Institute of Wine & Food on March 10th, 2010 at the European Kitchen Center for a panel discussion, cooking demonstration and tasting of grass fed beef from Slope Farms, in the Catskills of Delaware County, New York.
Panelists: Ken Jaffe (Slope Farms), George Faison (DeBragga), Andrew Tarlow (owner, Diner, Marlow & Sons), Sean Rembold (Chef, Diner, Marlow & Sons)
Spuds by: Sheldon Farms
When: Wednesday, March 10, 6:30PM to 8:30PM
Where: European Kitchen Center
13 East 27th Street, New York, NY
Ticket Prices: $25 for AIWF member, $30 for non-members
Phone 646-220-1191 for more information
About the Brooklyn doctor, Ken Jaffe: Ken and his wife Linda, became farmers as a means to create better food for better health and overall well being. Their grass-fed beef raised on their East Meredith, New York farm, Slope Farms, contains nutrients such s CLA's and omega 3 fatty acids; elements not typically found in lot fed animals. They are known for the humane treatment of their animals and determination to build a better food system, qualities which encourage others to support their work and mission.
About our local purveyor, George Faison, and his mission to provide quality meat: George has always had a passion for great meat, meaning meat that is unspoiled, unaltered, often wild, and sustainable. His career, spanning more than twenty-five years working with the finest, purest ingredients, mostly meats, is an extension of his dedication to the animal, developed as a youth in Texas. George has served the greater good of the food industry as a leader of organizations, including six years as board member and co-chair of the strategic planning committee of the National Association of Specialty Food Trade, and on the National Board of the American Institute of Wine & Food as finance chair, as well as serving as New York chair of this organization.
About Andrew Tarlow: Andrew, along with partner Mark Firth, has been on the vanguard of Brooklyns culinary scene, and the incorporation of the whole-animal into the menu, for several years. His vision has become the model for many young chefs. A native of Long Island, Andrew is dedicated to local, organic and humanely raised meat.
About the Chef, Sean Rembold: Sean is originally from Louisville, Kentucky, has been working in restaurants, many of them in Manhattan, for over fifteen years. He is lucky enough to currently live and work in the Southside of Williamsburg Brooklyn. Sean is the chef of Diner and Marlow and Sons.
About Sheldon Farms: A family operated, Washington County farm since 1845. Varietal potatoes and sweet corn are specialties. They also produce about 400 gallons of maple syrup in the spring of the year, have a seasonal farm market selling their own vegetables and local farmstead cheeses, and will work with chefs in any way possible to promote the idea of New York food.
About AIWF: Founded in 1981, The American Institute of Wine & Food has worked to improve the understanding, appreciation, and accessibility of food and drink. They stand by their mission in enhancing the quality of life through education about what we eat and drink. Today, they have twenty-seven chapters across the United States, along with over four-thousand members that include restaurateurs, food educators, nutritionists, chefs, wine professionals, and dedicated food & wine enthusiasts. For more information, please call 646-220-1191or email at aiwf.nyc@gmail.com. Feel free to visit our website at www.aiwf.org.
Sponsored by: CADE Agriculture Education Marketing
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LocationEuropean Kitchen Center
13 East 27th Street
New York, NY 10016
United States
Categories
| Kid Friendly: No |
| Dog Friendly: No |
| Non-Smoking: No |
| Wheelchair Accessible: No |
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