TRURO – Truro Center for the Arts at Castle Hill is bringing the culinary community to Edgewood Farm next month.
On June 8, the center is hosting Beyond the Plate: A Symposium of Food, Writing, and Community.
The event will feature Barbara Lynch as this year’s keynote speaker as well as former Gourmet Magazine editor John “Doc” Willoughby, Food/Travel Writer: Bill Sertl, and local favorites including Ali Berlow, Michael Ceraldi, Nicole Cormier, Drew Locke, Peter Staaterman, Deborah Hopkins, Kim Shkapich, Liam Luttrell-Rowland, Amy & Molly Costa, Helen Grimm and Francie Randolf from Sustainable Cape for a day of all things food.
The Symposium will open with a compelling and pertinent panel discussion on Our Local Food Choices, moderated by food activist Ali Berlow with Liam Luttrel-Rowland, Michael Ceraldi, chefs and local farmer Peter Staaterman.
The following session will feature keynote speaker Barbara Lynch. Barbara grew up in South Boston, and at the age of 13, got her first kitchen job cooking at a local rectory. It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef.
In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill neighborhood. The restaurant immediately received rave reviews from publications around the country and was named one of the “Top 25 New Restaurants in America” by Bon Appétit and “Best New Restaurant” by Food & Wine.
Her talk will focus on: Every great meal is born of a story.
After a locally sourced lunch prepared by local dietitian Nicole Cormier, attendees will attend breakout sessions of workshops, talks, and demonstrations throughout the afternoon. Sessions will include lots around healthy eating, with sessions connected to What Color is your Palette with Kim Concra, Making Tonics and Healing Vinegars with Kim Shkapich, Eating a Balanced Diet, Healthy Eating and Eating Locally with Nicole Cormier and a demo by Liam Luttrell-Rowland on Nixtamalzation: the process of cooking maize (dried corn) in an alkaline solution which increases the corns’ flavor, aroma and nutritional value.
This is historically significant because it was the diet of indigenous people living here before the pilgrims arrived. There will also be talks on From Product to Market, Gleening and the Farmers in the School Program with Helen Grimm and Francie Randolf, the Politics of Food & the Politics of Fishing with Executive Director of the Cape Cod Fishermen’s Alliance Seth Rolbein and Ali Berlow, the producer of the Local Food Report on WCAI.
Ali is also getting her masters in Food & Agriculture Law and Policy at Vermont Law School, she has also the author of The Food Activist Handbook; Big & Small Things You Can Do to Help Provide Fresh, Healthy Food for Your Community. Foreword by Alice Randall, Storey Publishing.
Also each session with have a writing component with 3 important writers and chefs. Barbara Lynch, the honored keynote will lead a session on Storytelling in Writing, John “Doc” Willoughby will lead a talk on the Language of Food. Doc Willoughby when he’s not grilling and writing his own books, teaches graduate-level classes in food writing, such as the Radcliffe Seminars at Harvard; serves on the advisory board of Chop Chop, a magazine about kids and healthy eating; and, with Chris Schlesinger, writes regularly for the New York Times Dining section. He is back this year to participate in this Food Symposium. And lastly Bill Sertl, who was a Food Travel Writer at Gourmet Magazine.
The afternoon will wrap up with cocktails and a book signing & products for sale and where participants will have the opportunity to mingle with presenters and fellow attendees. The day will culminate with a farm-to-table dinner at Ceraldi in Wellfleet where chef Michael Ceraldi will serve a seven course meal with a course-by-course wine pairing of hand selected old world wines. Ceraldi is known for preparing food with ingredients that have been foraged, farmed, or caught just a few miles from his kitchen.
The price of the Food Symposium is $125 for the full Day, including lunch, $125 for the Dinner and $200 if you do both. We are offering this day free for local Farmers.
Tickets for the symposium are available at castlehill.org with limited seating for the Farm-to-Table dinner.
By TIM DUNN, CapeCod.com News Center
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