We hope you’ll join us for an engaging panel discussion that will delve into the #MeToo movement and issues of equity and inclusion in the restaurant business. Amanda Cohen, chef at Dirt Candy, wrote an essay about this in Esquire, highlighting the media’s neglect of women chefs until the current scandals. “Women may not have value as chefs, but as victims we’re finally interesting!” she wrote. We’ll hear about the ways that #MeToo intersects with race, gender, class and identity politics – ultimately influencing the food on our plates. We’ll hear personal stories, discuss the problematic past, and reimagine a future restaurant culture. It’s a discussion that’s nothing if not timely.
- Amanda Cohen, chef at Dirt Candy
- Ruth Reichl, bestselling author and former Gourmet editor and New York Times restaurant critic
- Ashtin Berry, bartender and activist
- Alana McMillan, co-founder of JaynesBeard
- Moderator: Tracie McMillan, FERN contributor and author of the award-winning bestseller, The American Way of Eating
Tickets include admission to a reception beforehand featuring complimentary eats, beer, wine and hard cider. We’re thrilled to offer snacks by a team of chefs from a quartet of Danny Meyer’s Union Square Hospitality Group restaurants. The chefs are Suzanne Cupps of Untitled, Lena Ciardullo of Marta, Emily Brekke of North End Grill and Amanda Wilson of Union Square Café.
We will also be featuring items from local artisanal food companies like Saxelby Cheesemongers and Hot Bread Kitchen as well as drinks by Brooklyn Brewery and Treasury Cider.
If you can splurge for a tax-deductible VIP ticket, you’ll get reserved seating for the panel and a spot at a multi-course seasonal dinner by Cupps, Ciardullo, Brekke and Wilson along with wines supplied by Weygandt Wines following the panel.
We can’t continue producing FERN’s award-winning, high-impact reporting on food and agriculture issues without you.
I hope to see you at this amazing evening. Get your tickets now.
FERN Publisher & Executive Director