Speaker
Food Activist, Chef, and Founder & Owner, Chez Panisse
Moderator
Executive Chef and Partner, One Off Hospitality
In a hustle-focused society, fast-food culture has long reigned supreme for its convenience. Chef and Food Activist Alice Waters presents an alternative: slow food. Her book, We Are What We Eat: A Slow Food Manifesto, encourages us to reconsider how we cook and eat, not only for our personal health, but for the health of our local economies. Sourcing local and seasonal ingredients supports regional farmers, combatting the threats posed by industrial farming and food distribution.
Join us as Alice and One Off Hospitality’s Executive Chef and Partner, Paul Kahan, discuss how we can embrace the slow food movement and stimulate our local economies.
Welcome Remarks: Margaret Mueller, President & CEO, The Executives’ Club of Chicago
Speaker Introductions: Julie Smolyansky, President & Chief Executive Officer, Lifeway Foods
Moderated Conversation: Alice Waters, Food Activist, Chef, and Founder & Owner, Chez Panisse, and Paul Kahan, Executive Chef and Partner, One Off Hospitality
Closing Remarks: Margaret Mueller, President & CEO, The Executives’ Club of Chicago
Radicchio salad with pomelo, grapefruit, gordal olives, Lifeway farmers cheese and preserved cherry vinaigrette
Black oyster mushroom tartine on toasted sesame bread with burrata, black garlic and pea tendrils
Toasted olive oil cake with grapefruit, mascarpone, and fennel
Caramel mousse choux puff with candied kumquat
Nutterbutter squares
Alice Waters is a chef and the founder/owner of Chez Panisse in Berkeley, California. She has won numerous awards, including the National Humanities Medal, the French Legion of Honor Medal, the Cavaliere of the Italian Republic, and three James Beards Awards. As vice president of Slow Food International and founder of the Edible Schoolyard Project, she has helped bring food awareness to people of all ages all over the world.
Widely recognized as the face of Chicago’s dining scene, Executive Chef and Partner Paul Kahan has earned international acclaim for his hand in helping to pioneer the chef-driven farm-to-table movement, which subsequently swept across the country in the years to follow. Kahan has garnered the praise of many who claim him to be one of America’s most influential working chefs.
#WhereTheFutureMeets | #ExecClub | #Waters23
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