Does the newest high-tech equipment glorify or destroy the freshest low-tech ingredients? Atlantic food writer Corby Kummer gathers a few leading chefs and thinkers, Mario Batali, Dan Barber, and Barbara Kafka, to map out battle plans for the newest culinary frontier.
This event is co-presented by The Atlantic.
About Mario Batali
Mario Batali creates magic in his many NYC hotspots, the flagship being Babbo Ristorante e Enoteca in Greenwich Village. Babbo was honored as ?The Best New Restaurant of 1998? by The James Beard Foundation, and Ruth Reichl at the New York Times hailed it with three stars. Mario's other restaurants are Lupa, Esca, Otto Enoteca Pizzeria, Casa Mono, Bar Jam?n, and Del Posto along with Italian Wine Merchants. Mario apprenticed with London?s legendary chef Marco Pierre White and spent three years of intense culinary training in the Northern Italian village of Borgo Capanne. Mario hosts two Food Network programs, "Molto Mario" and "Ciao America" and has authored Simple Italian Food, Mario Batali Holiday Food, The Babbo Cookbook, and Molto Italiano: 327 Simple Italian Recipes. Most recently, Mario created the first ever cookbook for NASCAR fans, Mario Tailgates NASCAR Style.
About Dan Barber
Dan Barber began farming and cooking for family and friends at Blue Hill Farm in the Berkshires. Since May 2000, Dan has seen Blue Hill grow from a noted neighborhood restaurant to most recently receiving a 3-star New York Times review. In 2002, Food and Wine Magazine featured Dan as one of the countrys Best New Chefs. He has addressed food system issues through op-eds in the New York Times. In 2004 Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened its doors. As the restaurants chef/owner and the center's creative director, Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices. Frank Bruni of the New York Times awarded Blue Hill at Stone Barns 3-stars. Both Blue Hill and Blue Hill at Stone Barns have received Best New Restaurant nominations from the James Beard Foundation, and in the spring of 2006 Dan was awarded Best Chef: New York City. Dan serves on Harvards Center for Health and the Global Environment advisory board, and has been working with likeminded organizations to minimize the political and intellectual rhetoric around agricultural policies and to instead maximize the appreciation of eating good food.
About Barbara Kafka
Barbara Kafka is the author of award-winning books her readers swear by, among them Vegetable Love, Winner of the 2006 IACP award for Best Single Subject Cookbook, Roasting: A Simple Art, won the Julia Child Cookbook Award, and Microwave Gourmet. She was a regular contributor to The New York Times and has written extensively for food magazines in the United States, Great Britain, and Australia, including a monthly column, "The Opinionated Palate" for Gourmet and others for Family Circle and Vogue. In the past, Ms. Kafka was active as a consultant to restaurants, industry and as a product designer. For many years she taught with James Beard as well as around the country on her own.
About Corby Kummer
Corby Kummer's work in The Atlantic has established him as one of the most widely read, authoritative, and creative food writers in the United States. Kummer's 1990 Atlantic book The Joy of Coffee, based on an Atlantic series, was heralded by The New York Times as "the most definitive and engagingly written book on the subject to date." Kummer was restaurant critic of New York Magazine in 1995-96 and since 1997 has served as restaurant critic for Boston Magazine. He was educated at Yale, and came to The Atlantic Monthly in 1981. He is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.