The theme of the conference is “One Long Table: Eat Global…Cook Local,” and is described as both the metaphor and the vehicle to bring people, along with their shared interest and passion for food, together.
The conference “is an exploration of the rich culinary diversity we share,” according to the event website. “It is a celebration of our people, our traditions in food making and cooking, our knowhow in brewing, distilling and winemaking, and our innovations in nutrition and healthy eating that have sustained and nourished generations of Americans.”
Early bird registrants can purchase tickets for $100 each, a $50 savings, if they buy before August 14. For more information and to buy the tickets online, visit The Food Lab website.
International cooking classes will be offered in a unique collaboration between the League of Kitchens and the South Fork Kitchen. The classes will be taught in the demonstration kitchen of the SFK, located on the Southampton campus.
Conference sessions will feature a variety of moderators and panelists, and topics will include:
- Nourishing Understanding Through Food
- Nutrition+Health: Old Ways, New Science
- A World of Baking
- Food Hunters: The World Delivered to Your Table
- Diversity in a Glass: Water, Wine, Whiskey, Beer
The Food Lab, in collaboration with Amagansett Food Institute, will host a VIP reception at the iconic campus windmill. Food will be prepared under the supervision of the Chef of the Amagansett Food Institute. When possible, producers of the foods and drinks will be present to share with the guests. On Saturday, September 15, attendees will be treated to a Grand Tasting of Wines, Beers and Spirits – all locally crafted – and One Long Table of Global Small Plates, prepared under the supervision of Chef Carolina Santos Neves with League of Kitchens and Amagansett Food Institute.
Jinich is the host of the Imagen Award winning and Emmy, James Beard and IACP nominated PBS Television series PATI’S MEXICAN TABLE. Jinich is also resident chef at the Mexican Cultural Institute in Washington D.C. and author of two cookbooks, Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking and Mexican Today: New and Rediscovered Recipes for the Contemporary Kitchen.
Bastianich is an Emmy award-winning public television host, a best‐selling cookbook author with a dozen books published to date, a successful restaurateur, and owner of a flourishing food and entertainment business.
The Food Lab at Stony Brook Southampton is a center for research, information and education, incubating informed conversation and communication about food, from farming to food policy to nutrition and food literacy. Located on the East End of Long Island, Food Lab’s focus is primarily regional, but prides itself on having a national reach and influence.