FUTURE EVENTS


Toby Rodriguez

Toby Rodriguez

The Art of the Boucherie


Toby Rodriguez
Chef, TV Personality
New Orleans, LA


Toby was born and raised in Poche Bridge, growing up in the heart of Cajun Louisiana. A man of many talents, Toby enjoys acting, cooking, sculpting, drawing, furniture design and writing. He has appeared in numerous publications and television shows including "Top Chef", "Vice Munchies", Anthony Bourdain's "No-Reservations" as well as “Parts Unknown”, He even co-starred in the feature film "You're in Charge". Toby is one of the dominant forces behind the awareness and preservation of the tradition known as the Cajun Boucherie and will be discussing the history and practices involved.

 
Byron Stithem

Byron Stithem

Mycelia Magic

Byron Stithem
Founder, Proper Sake
Nashville, TN

As the oldest known spirit in the world (4800BC), it's clear that saké has what it takes to stand the test of time. For this event we will be exploring the different styles of saké, and what makes each one unique. Most importantly we’ll be getting to know these concepts in the most meaningful way, which is of course through consumption.

www.propersake.co

 

The Evolution of Jewish Cuisine


Mitch Prensky
Culinary Director, Zabar’s
New York, NY


Mitch Prensky is a graduate of the French Culinary Institute, a kitchen assistant to Jacques Pepin, and an alum of such prestigious Manhattan restaurants as L’Ecole, Daniel, Le Chantilly, and Bobby Flay’s Mesa Grill, before opening and operating his own restaurants in Philadelphia.

He has since moved back to New York to be the first ever Culinary Director at the iconic Zabar’s market on the Upper West Side. Zabar's is frequently referenced in popular culture, including Seinfeld, The Simpsons, 30 Rock, and the Daily Show.

Mitch has had multiple write-ups in the New York Times for his modern takes on Jewish cuisine. He will be sharing with us his journey working through New York kitchens and discussing the history of Jewish cuisine in New York and how it’s changed over the years.

Mitch Prensky

Mitch Prensky

 
Cory Untch

Cory Untch

Waste Not, Want Not: Putting a Wrap on Plastic


Cory Untch
Executive Chef, Vermejo Park Ranch
Raton, NM

Cory Untch is the Executive Chef at Ted Turner’s 585,000 acre Eco Tourism Ranch in New Mexico and is a veteran of kitchens across the country including The Little Nell, Ritz Carlton Maui, and The Inn at Dos Brisas. Vermejo Park Ranch may well be one of the best models of sustainability practices and private land conservation efforts for threatened or imperiled species. Cory is currently rethinking the carbon footprint of his culinary operations and will be discussing how he is incorporating a zero waste program in his kitchens, which includes switching to biodegradable plastics, recycling, composting, and even using power from the 364 acre photovoltaic solar generating facility on the property.

www.vermejoparkranch.com

 

Salmon Invasion


Todd Allen Martin
Executive Chef, Hundred North
Bellingham, WA


Todd has spent over a decade working at restaurants in the Seattle area. He currently resides in northern Washington near the US/Canadian border. He will be discussing the increase in genetically engineered salmon farms in the Pacific Northwest. He will also be speaking about the threats and impact these invasive GMO salmon have on native fish species as they escape and integrate. 

www.hundrednorth.com

Todd Allen Martin

Todd Allen Martin

 
Brett McCandless

Brett McCandless

The Future of Food & Robots


Brett McCandless
Professor, Vincennes University
Vincennes, IN


As the former Program Chair of the Advanced Manufacturing Automation Technology Program, Brett will be discussing the use of robots and automation in the production, processing, and service of food. How will robots take over food service and production in the future? Come join and find out!

 

All Roads Lead To Bacon


Nathan Gifford
Founder, Gifford Bacon
Nashville, TN

Nathan Gifford is the Founder of Gifford Bacon Company and Prime South Meats in Nashville. Come and listen as we go down his path from traveling around the country, living out of his car, and working in kitchens, to starting and owning his own bacon company and the struggles involved.

www.giffordsbacon.com

www.primesouthmeats.com

Nathan Gifford

Nathan Gifford