Dan Barber - The Third Plate: Field Notes on the Future of Food

Monday, June 16, 2014 - 7:00pm to 8:00pm

Once, the American dining experience was focused on meat and came heavily processed. Then the trend shifted to organic produce and free-range chickens, an improvement, but still neither sustainable nor healthful, according to Barber, executive chef of Blue Hill and Blue Hill at Stone Barns, who argues for a more traditional, integrated cuisine, one grounded in seasonal productivity, natural rhythms, and whole grains—all of which deliver the flavors as well as the nutrition we crave. (Penguin Press)

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