Cuisine, Culture and Community:

A dynamic one-day educational event highlighting local food, wine, and spirits in the Delaware Valley, open to everyone who wants to learn more from an array of lively experts.

Date:                Saturday, June 11, 2011, 8:00 am to 5:30 pm

Location:                 The Restaurant School at Walnut Hill College  
4207 Walnut St., Phila., 19104;  www.walnuthillcollege.edu

Cost:              Registration $85, includes breakfast, lunch and dessert provided by Dame restaurateurs and caterers, choice of four sessions, and reception    (limited to 100 attendees)

Contact:         Chapter President Aliza Green:  cranberrybean@comcast.net

Registration:  Download registration brochure at www.lesdamesphiladelphia.com. Pay with Paypal, credit card, or check

This unique event features workshops, panel discussions, demonstrations, hands-on classes and tastings. Highlights include: keynote talk by Judy Wicks, international leader in the local living economies movement; talk by William Woys Weaver (Culinary Ephemera); cooking class with renowned chef/restaurateur Susanna Foo; and talk and tasting by Stephen Fried (Appetite for America.

• Meet farmers, bakers, chefs, and artisan food producers. Taste international and local sheep’s milk cheeses, locally-distilled spirits, baked goods made by Dame Pastry Chefs and Bakers, local meats including Linda Geren (HighView Farm), and Michel Cluizel’s bean-to-bar chocolate.
• Participate in panel discussions about food writing for print and electronic media. Learn how to get your artisanal food product to market in a valuable special double-session workshop.
• Explore African-American culinary history with Toni Martin (A Taste of Heritage: The New African-American Cuisine). Learn how local chefs keep their seafood sustainable and best ways of working with local meats in a panel led by local food systems activist Marilyn Anthony.
• Discover kitchen secrets of top culinarians like Cici Williamson (The Best of Virginia Farms), Rozanne Gold (Radically Simple: Brilliant Flavors with Breathtaking Ease), and Ellie Krieger (So Easy: Luscious, Healthy Recipes for Every Meal of the Week).
• Cook Bangkok street snacks with Moon Krapugthong (Chabaa Thai Bistro, Turkish regional food with Sheilah Kaufman (The Turkish Cookbook), and bread made from local wheat from Pete’s Produce Farm with Chef John Gallagher (The Restaurant School) in these hands-on classes.
• Chat with cookbook authors like Lari Robling (Endangered Recipes), Aliza Green (The Fishmonger’s Apprentice), Tara Desmond (Almost Meatless), Jennifer Linder McGlinn (Gingerbread), and Andy Schloss (Mastering the Grill). Buy personalized signed books. Bring home a special goodie bag.