Eat Drink SF: Food Arts Industry Day

Description

Our annual industry intensive is ideal for discovery and conversation between culinary professionals. The day will focus on key issues and trends facing Bay Area restaurateurs, chefs, dining rooms and kitchen staff. Inclusive in the day are breakfast pastries from Ristobar, coffee from Mr. Espresso, lunch from Salumeria, and a cocktail networking reception at the end of the afternoon.

Industry Day Complete Schedule of Activities:

9:00 a.m. | Coffee and Breakfast Pastries
Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room
Presented by Mr. Espresso and featuring pastries from Ristobar

9:30 – 11:00 a.m. | Welcome and Morning Demo
Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room
Presented by Food Arts

11:15 a.m. – 12:30 p.m. | Straight to the Source: Taking Sustainability One Step Further
Location: Golden Gate Room
Presented by Food Arts
With food savvy diners pouring into Bay Area restaurants, chefs are including unusual and uncommon ingredients on their menus. Making this work means going beyond a daily trip to the farmers market. Instead, it is about developing a relationship with a farmer who is willing to take the risk to grow and harvest specialized ingredients. This panel will dive into the importance of this two-way relationship, how to do it successfully, and what it means to the overall success of the restaurant. Featured chefs include:
• Matthew Accarrino (SPQR) with Farmer Peter Jacobson
• Dominique Crenn (Atelier Crenn)
• Josh Skenes (Saison)
• Michael Sandoval (Bouchon) with Farmer Aaron Keefer
• Moderated by Jim Poris and Beverly Stephen, Food Arts

11:15 a.m. – 12:30 p.m. | The Designer and the Chef
Location: Marina Room
Presented by Williams-Sonoma and Andrew Freeman & Co.
What is the relationship between design, food and dining? How does the aesthetic of a space, the layout of the furniture and the flow of the restaurant affect the guest experience? This panel will offer unique insight into the chef/designer relationship. Attendees will learn about concept development from idea to realization, ranging from the pragmatic to the esoteric. Featured chefs include:
• Douglas Burnham (envelopeA+D) with Craig Stoll (Delfina Restaurant Group)
• David Darling (Aidlin Darling Design) with Corey Lee (Benu)
• Olle Lundberg (Lundberg Design) with Charles Phan (Slanted Door Group)
• Moderated by Andrew Freeman, AF&Co.

12:30 p.m. | Lunch Break
Boxed lunches presented by Salumeria

1:30 – 2:45 p.m. | Extending Beyond: Lessons in Expansion
Location: The Golden Gate Room
Presented by American Express
Rome was not built in a day and neither is a restaurant empire. It takes skill, luck, a good rolodex and a few bumps and bruises along the way. A culinary professional needs to understand his or her market and what the consumer wants, but also take the risk to bring something new and different onto the scene. Our panelists will share their insight, lessons and advice on how to build a successful portfolio of restaurants, bars, and concepts. Featured chefs include:
• David Kinch (Manresa)
• Adriano Paganini
• Anna Weinberg (The Cavalier, Marlowe, and Park Tavern)
• David White (Netimeas Restaurant Group)
• Patric Yumul (Michael Mina Restaurant Group)
• Moderated by Paolo Lucchesi (San Francisco Chronicle)

1:30 – 2:45 p.m. | How Tech is Changing Dining in SF
Location: Marina Room
Presented by Food Arts
Situated in the tech capital of the world, the culinary community in the Bay Area has a unique advantage: an unending source of potential young, savvy, food-loving investors. With this flood of money comes the opportunity for chefs and bartenders to open up their own restaurants more easily and earlier in their careers with a lower overall risk. On a practical level, the kitchens commissioned by the tech giants are enabling designers to implement the future now, just as the early days of the space program foretold the world to come. But, what does this mean for the entire Bay Area dining scene? How does this affect the diner, the price point of these restaurants, and the neighborhoods which they are located in? This panel will examine the pros and cons of this distinctive Bay Area investment source. Featured chefs include:
• Charlie Ayers (Calafia Café)
• Mark Stech-Novak (Mark Stech-Novak Restaurant Consultation & Design)
• Moderated by Jim Poris & Beverly Stephen (Food Arts)

2:45 p.m. | Coffee Break
Presented by Mr. Espresso

3:15 – 4:45 p.m. | Shaking Things Up
Location: The Sub-Zero Wolf Demonstration Kitchen in the Golden Gate Room
Presented by Food Arts
Conjurers of wonder and excitement, mixologists are not only changing how San Franciscans drink and dine but are also significantly changing how bars and restaurants operate. In a city with no shortage of places to sip, swirl, or just simply knock one back, these prominent bar pros will provide insight into how to create a buzz-worthy bar program. Featured chefs include:
• Erik Adkins (Slanted Door Group)
• Camber Ley (Parallel 37)
• Caitlin Laman (Trick Dog)
• Moderated by Jim Poris and Beverly Stephen (Food Arts)

4:45 – 5:45 p.m. | Networking Reception
Location: Golden Gate Room at the Conference Center
Featuring cocktails from the afternoon’s cocktail demo.

More Info

Link

http://eatdrink-sf.com/