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Save the Date 2011  1  2 3  5 The Season PB
E-mail this page to your friends
Black Tie International:
State of the Plate D.C.
 

 

ONE-DAY CONFERENCE, STATE OF THE PLATE DC,
BRINGS TOGETHER FARMERS, RESTAURANTS AND THOSE IN BETWEEN TO FOCUS ON SUSTAINABLE MEAT
 
 

 

---Representative speakers include Food, Inc.'s Robert Kenner, NFL player and Animal Welfare Approved® farmer Will Witherspoon,
Todd and Ellen Gray and Nora Pouillon--

 

Washington, DC-George Washington University's Urban Food Task Force, Animal Welfare Approved (AWA) and the Restaurant Association Metropolitan Washington (RAMW) have joined forces by providing a platform for DC's vibrant culinary community to focus on strengthening the supply chain for sustainably raised meat.

 

The State of the Plate DC daylong conference is set for Monday, October 17, 2011 at George Washington University's Marvin Center and will feature a series of panels and notable speakers, focused on sharing best practices, information, and strategies. The event is designed for chefs, restaurateurs, distributors, farmers, ranchers, food leaders, students, faculty and those interested in the topic.

 

Ultimately, producers want to sell meat and restaurants want to buy it.  This event will allow both producers and chefs/restaurant owners to discuss the terms of the trade via lively discussions, and then potentially engage in actual deal-making that satisfies the needs of both groups. Designed to share information in a positive format, focus will be on sustainable farming, animal product preparation, the myths and realities of food labeling, and supply chain management.

 

This event is organized by Animal Welfare Approved, the industry leader in auditing and certifying family farms that raise their animals sustainably, outdoors on pasture or range according to the highest welfare standards.  The co-organizer is Educated Eats (the education foundation arm of RAMW), dedicated to creating the next generation of culinary professionals.  The George Washington University's Urban Food Task Force is the event's key collaborator.   

 
Tickets
: $55 includes continental breakfast and boxed lunch from 8:30 am to 5:00 pm.  Advance registration is required. Seating is limited so be sure to register early. Visit  www.StateofthePlateDC.net  to register online. From 5:00-6:30 pm a sustainable meat tasting reception will bring together members of the RAMW with farmers, distributors and processors.  

 

Location: The conference will be held at the George Washington University's Marvin Center, 800 21st Street, Washington, DC 20052.  
 

 

 Among those participating are...

 

Robert Kenner, Food, Inc. producer/director 

Michael Babin, Neighborhood Restaurant Group
Gregory Casten, President Restaurant Association Metropolitan Washington
Meghan Chapple-Brown, Sustainability Director GWU
 

Michael Curtin, CEO DC Central Kitchen

Diane Robinson Knapp, GWU

Todd Gray and Ellen Kassoff Gray, Equinox and
Todd Gray's Watershed

Andrew Gunther, Animal Welfare Approved Director

Brantley Ivey, Grayson Natural Beef

Dr. Jessica Leibler, Director of Department of Public Health, GWU 

Dr. David C. Love,  Director for Public Health and Sustainable Aquaculture Project, Johns Hopkins

Robert P. Martin, Director on Pew Commission on
Industrial Farm Animal Production and Pew Environment Group
 

Oren Molovinsky, Mala Tang

Nora Pouillon, Restaurant Nora 

Michael Rodrigues, Farquier's Finest Processing

Dan Rosenthal, Founder Chicago Green Restaurant Co-op and Rosenthal Restaurant Group 

Paul Saval, Saval Foodservice and Distributors

Andy Shallal, Bus Boys and Poets and Eatonville 

Michael Sternberg, Proprieter, Market Tavern

Dr. Patricia Whisnant, President American Grassfed Association and Rain Crow Ranch

Will Harris, White Oak Pastures ranch 

Will Witherspoon, NFL Tennessee Titan and AWA farmer

Helene York, Bon Appetit Management Company

 

 

 

QUOTATIONS:
 

 

"DC chefs are increasingly renowned for their commitment to top-quality, sustainable, healthy, and delicious foods. I'm delighted to see more of them entering the dialogue about sustainable and high-welfare farming. State of the Plate DC fits well with the mission of George Washington's Urban Food Task Force; it offers hands-on opportunities for chefs and producers to work together in advancing the conversation about food policy and action," says Diane Robinson Knapp, Chair, The George Washington University Urban Food Task Force.

 

Animal Welfare Approved program director Andrew Gunther added, "We believe that attendees will gain a better understanding of the challenges and rewards of developing sustainable food supply chains, but even more importantly, participants will have the opportunity to meet with and taste products from farmers already delivering solutions."

 

"Educated Eats is thrilled to be working with our partners on this sustainable meat conference, continuing our series of seminars for our members," says Gregory Casten, Chairman of the Board of RAMW. "We look forward to raising awareness for chefs and restaurateurs about the many benefits of sustainable farming practices--including raising animals outdoors on pasture or range. Using sustainably raised animal proteins can help improve a restaurant's image, efficiency and performance."

 

 
Joyce Brooks

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