Madoo Winter Lectures: Local Flavors
March 9
Licia Householder, Loaves & Fishes, Cookshop and Ray Wellen, The Green Thumb
March 23
Jason Weiner, Almond and Marilee Foster, Foster Farm
12:00 pm Reception to follow
$35 (Madoo members get 10% off; use your member code)
We are delighted to invite local chefs and farmers for our 2025 winter lecture series. The conversations between the participants will concentrate on the background of producing food on small farms and turning it into delicious dishes. How did the East End go from growing potatoes to gourmet vegetables?And how has our restaurant scene changed? The availability of local produce has surely influenced menus across the East End but who drove the change, the chefs or the farmers?Join us for what will surely be an delicious conversation!
image:
Robert Dash
Sagaponack, 1980
Serigraph
27h x 38w inches
March 9
Licia Householder, Loaves & Fishes, Cookshop and Ray Wellen, The Green Thumb
March 23
Jason Weiner, Almond and Marilee Foster, Foster Farm
12:00 pm Reception to follow
$35 (Madoo members get 10% off; use your member code)
We are delighted to invite local chefs and farmers for our 2025 winter lecture series. The conversations between the participants will concentrate on the background of producing food on small farms and turning it into delicious dishes. How did the East End go from growing potatoes to gourmet vegetables?And how has our restaurant scene changed? The availability of local produce has surely influenced menus across the East End but who drove the change, the chefs or the farmers?Join us for what will surely be an delicious conversation!
image:
Robert Dash
Sagaponack, 1980
Serigraph
27h x 38w inches
March 9
Licia Householder, Loaves & Fishes, Cookshop and Ray Wellen, The Green Thumb
March 23
Jason Weiner, Almond and Marilee Foster, Foster Farm
12:00 pm Reception to follow
$35 (Madoo members get 10% off; use your member code)
We are delighted to invite local chefs and farmers for our 2025 winter lecture series. The conversations between the participants will concentrate on the background of producing food on small farms and turning it into delicious dishes. How did the East End go from growing potatoes to gourmet vegetables?And how has our restaurant scene changed? The availability of local produce has surely influenced menus across the East End but who drove the change, the chefs or the farmers?Join us for what will surely be an delicious conversation!
image:
Robert Dash
Sagaponack, 1980
Serigraph
27h x 38w inches