Farm to fork is all the rage these days, however few restaurateurs fully walk their talk. Our two speakers are well known for their commitment to local farmers, fishermen, foragers, and ranchers. They produce delectable meals using local ingredients that are sustainably grown. We will hear how they have created successful restaurants by utilizing the highest quality seasonal ingredients and forging strong relationships with their producers. Emanuele Bartolini hails from Italy where, in his grandmother’s restaurant, he learned the importance of serving the freshest food from trustworthy producers. He and chef Brad Briske operate a popular Italian dinner house known for a menu that changes daily to feature seasonal, sustainably grown ingredients. The Rudolph’s opened Charlie Hong Kong in 1998 to feature Organic Asian Street Cuisine. They have a strong social and political activist commitment to local organic farmers and farm workers, and have created a huge following for their high quality, inexpensive organic meals.
A | 8:30 am