Ashley Christensen (Poole’s), Shane Mitchell (Far Afield), and Ronni Lundy (Victuals) discuss food traditions and cooking methods as well as their experiences as female chefs, explorers, and food entrepreneurs.
Why should you attend?
“When Ashley Christensen promises Poole’s comfort food, I think she means food so delicious and generous in spirit, you almost overlook the effort behind it; dishes whose thoughtful sourcing and painstaking technique are expressed so seamlessly and humbly on the plate, your only obligation as a diner is to enjoy. That’s not an easy thing for a chef to achieve. But here it is.”—Dan Barber, Blue Hill and Blue Hill at Stone Barns
“Recipes are secondary in Far Afield—you’ll get lost in the lives of Tima and Ali, fishermen in Kenya, or Christine and Jean-Jacques, ranchers in Uruguay. Their lives are dedicated to keeping a distinct culinary tradition alive, and Shane Mitchell’s first-person recounting and James Fisher’s photography capture those far flung corners of the world with vivid detail.”—Food52
“Lundy invites you to sit at the table with a good hot biscuit and some buttery sorghum syrup and meet the people who grow it, make it, and even the chefs who have discovered it. For me and other people who grew up in the Appalachians, the stories offer a taste of home.”—Belinda Ellis, author of BiscuitsRate this Program