@FERNnews
5:30pm
The Green Building
452 Union Street
Brooklyn
Join 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.
Eats and Drinks by
Suzanne Cupps
Untitled
Lena Ciardullo
Marta
Emily Brekke
North End Grill
Amanda Wilson
Union Square Café
Anne Saxelby
Saxelby Cheesemongers
Jessamyn Rodriguez
Hot Bread Kitchen
Brooklyn Brewery
Treasury Cider
AeroFarms
Weygandt Wines
New York Distilling
Sarah Gordon / Sheila Fain
Gordy’s Pickle Jar
Whitney Kidder
Join us beforehand for a reception featuring complimentary eats, beer, wine and hard cider including snacks from a team of chefs from a quartet of Danny Meyer’s Union Square Hospitality Group restaurants.
VIP ticketholders receive reserved seating for the panel and can attend a multi-course seasonal dinner by Cupps, Ciardullo, Brekke and Wilson following the panel. Wines for the dinner supplied by Weygandt-Metzler Importing.
Funds support FERN’s award-winning, nonprofit investigative and explanatory reporting.
Schedule:
Reception: 5:30pm to 6:30pm
Panel: 6:30pm to 7:30pm
VIP Dinner: 8:00pm
Tickets:
Panel & Reception- $40
VIP- Panel/Reception & Dinner- $1500
VIP2- Panel/Reception & Dinner for 2- $2000
