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Kathleen King of Tate's Bake Shop TOM KOCHIE
Stony Brook Southampton associate provost Robert Reeves, celebity chef Eric Ripert of Le Bernardin, and Food Lab executive director Geoffrey Drummond. TOM KOCHIE
Food blogging and social media panel discussion with Sara Ventiera, Eve Turo Paul, Regina Ragone and Jonah Reider. TOM KOCHIE
The second annual Food Lab Conference at Stony Brook Southampton, with the theme “Future of Food—Trends, Tastes and Directions: Who’s Shaping Them and Where They’re Heading,” was held over the first weekend of June.
27east on Jun 6, 2016