Chef Panel Discussion

Chef Panel Discussion at Wright-Locke Farms

 

Location:

78 Ridge St, Winchester, MA 01890

Wright-Locke Farm’s 1827 Barn

 

This season, the Wright-Locke Farm has been hosting an educational Speaker Series in our beautiful 1827 barn each month. It is free and open to the public. This month, join us for a panel discussion with three local chefs who have been making strides to reconnect people with the food they eat and the landscapes and people that are behind those meals. What is the role of a chef in this complicated time that we live in? How do they inspire and teach? These are some of the questions that we'll be asking our Chef Panel. Make sure to bring your own questions to ask, too!

Chefs as Catalyst Connectors in our Complicated Food World - Vittorio Ettore (A Tavola & Bistro 5), Lori Deliso (Kids Cooking Green), Frank McClelland (L’Espalier)

Vittorio Ettore – Born in the Tuscany region of Italy, Chef Vittorio grew up in a culture where growing/raising food and cooking were infused in every part of life. After many years cooking all around the world, Chef Vittorio landed in the Boston area and opened two restaurants; Bistro 5 in West Medford, and A Tavola in Winchester, where he has been instilling in the community his own love and appreciation for good, real food. He has also extended this teaching to local children, offering Seed-to-Plate programming at Ambrose Elementary School and youth cooking classes in his own restaurant.

Lori Deliso – Lori is the co-founder and owner of Kids Cooking Green. Lori recognized the need for a youth cooking program that stressed real cooking and hands-on lessons while emphasizing the importance of local food, the impact it has on the environment and food as a social experience. The philosophy behind Kids Cooking Green is if you teach children about good food, the lessons will last a lifetime. With over 25 years of restaurant experience, Lori, is also a co-Founder of the Lexington Farmers’ Market, as well as co-owner, alongside her husband, of Dave’s Fresh Pasta Shop in Somerville, MA.

Frank McClelland – This James Beard award-winning chef and cookbook author was early to the farm-to-table dining philosophy, which began while growing up on his grandparents’ farm in the White Mountains. By age 25, he had been a chef in two of the most respected Boston kitchens: Harvest in Cambridge and L’Espalier. In 1984, he became Executive Chef at The Country Inn at Princeton, where he established himself as a culinary talent who made time to know local farmers. Chef McClelland eventually purchased L’Espalier, which is now New England’s most decorated independent restaurant with seventeen consecutive AAA Five Diamond Awards and eighteen consecutive Forbes Four-Star awards.

Wednesday, September 26th - 7:30 PM (Q&A session to follow)

 

Register here

Event Properties

Event Date 9/26/2018 7:30 pm ET
Individual Price Free
 
North American Food Systems Network, a program of the Lyson Center for Civic Agriculture and Food Systems (a project of the Center for Transformative Action, an affiliate of Cornell University) • Ithaca, New York USA • Copyright 2017 • All Rights Reserved • Hosted by Ancient Wisdom ProductionsQuestions or problems with our site?