The 5th annual Food Lab Conference, a premier celebration of the bounty of our region’s food, wine, and spirits, will be held on the Southampton Campus of Stony Brook University this weekend.
On September 13 and 14, COOK EAT DRINK Taste the Terroir will bring together the people — including top chefs, wine makers, brew masters, distillers, mixologists, farmers, fishers, butchers and bakers, food writers and food media stars — food, and drink that will give foodies the opportunity to learn about and experience our region, one steeped in a history of culinary diversity, innovation, entrepreneurship and globally recognized excellence.
On stage will be major food stars from Brooklyn to Montauk, in conversation with popular food writers and journalists. Speakers will include James Beard Award-winning TV chef Lidia Bastianich, food writer Adam Gopnik, Chopped champ Chef Nicholas Poumentis, and, four-time James Beard Award winnin Chef Rozanne Gold.
From Nassau and Suffolk, acclaimed chef and restaurateur Tom Schaudel will share his insights on our Coastal Cuisine. Roman Roth, winemaker and partner in Wolffer Vineyards and Estates will explain “Terroir” and share his vision of having Long Island on a culinary landscape with Napa and Sonoma, Tuscany, and Burgundy. And, there are 25 more speakers, all looking forward to sharing their experience, knowhow, and some terrific food and drink with all who attend.
Among many more speakers and panels. All talks and tastings will take place on the beautiful Southampton campus of Stony Brook University, overlooking Shinnecock Bay and Southampton’s amazing ocean beaches. Talks and film screenings will be presented in Duke Lecture Hall and tastings will be continuously offered al fresco and in the South Fork Kitchen from East End Food Institute.
Events include Taste the Terroir– an opportunity to taste and learn about wines, beers and spirits from all across Long Island, from Montauk Brewery and Wolffer Estate Vineyard in the east to Matchbook Distillery, Macari Vineyards and RGNY on the North Fork.
Interactive Tasting and Taste Memory – learn all about How We Taste as we bring together chefs, food and wine writers, sommeliers and mixologists, together with experts in biology, anthropology and practitioners of mindful eating to share the tools for a deeper appreciation of what we eat and drink.
For detailed information and registration, visit thefoodlab.org
