Now that "farm to table" has moved from buzz word to trend to passé, we will dig down into how today's chefs are making food personal again—in many ways pulled from the roots that sparked the local food movement to begin with.
Chefs Zakary Pelaccio of Fish & Game and Jesse Griffiths of Dai Due, along with author Susan Ebert, get to the heart and soul of connecting primal ingredients to what we serve our customers, friends and family.
Pelaccio reveals the new face on food sustainability through his latest cookbook, "Project No. 258" and turns the cookbook format on it’s head putting a new face on food sustainability and transparency through education.
Griffiths and Ebert will trade stories of how the hunt gives what we eat new relevance. Through offering immersive hunting, butchering and cooking programs out of his restaurant, Griffith takes education and immersion to unrivaled levels. Find out what these forward thinking food enthusiasts are doing to make food more personal and communal again.