Events & Reunions
Food for Thought Series: A Recipe for the Recipe
Sponsored by:
Tufts Alumni in partnership with the Gerald R. and Dorothy Friedman School of Nutrition Science and Policy
Location: Stone Barns Center for Food and Agriculture
630 Bedford Road
Pocantico Hills NY 10591 | See Map
When: Saturday, October 24, 2009 (iCal)
Description
FOOD FOR THOUGHT: THE TUFTS FOOD, WINE AND CULTURE SERIES
A Recipe for the Recipe - an afternoon with Dan Barber, A92, award-winning chef
Dan Barber, chef and co-owner of Blue Hill and Blue Hill at Stone Barns, explores the connection between a plate of food and a place that grows the food. An impossibly juicy and delicious leg of lamb? It turns out that it was not so much the workings of a great chef but of a great farmer taking advantage of great pasture. The sweetest carrot? It requires the perfect convergence of variety, soil biology, and frosty weather. Through the lens of one Blue Hill dish, Barber discusses the best agricultural practices behind each ingredient-not just what you're eating, but what you're eating is eating-emphasizing how to utilize the latest farm technology to grow the tastiest vegetables in the Northeast.
2 - 4:00 pm - Program (registration begins at 1:30 pm)
2 - 3:00 pm - Presentation by Dan Barber
3 - 4:00 pm - Walking Tours of the Farm
(appropriate clothing & footwear required)
About the Series
Food For Thought brings the topics of Food, Wine and Culture to various cities in the United States. Award-winning chefs from the Tufts alumni and parent community are featured in various cities.
Tufts Alumni in partnership with the Gerald R. and Dorothy Friedman School of Nutrition Science and PolicyRSVP
Advanced registration required. Register online by October 10.
Cost
$30 per person
Contact
For more information, please email regionalprograms@tufts.edu.