When: July 1, 6:30-8 p.m. 2014
Chefs, farmers and entrepreneurs share their passion in a panel discussion on the sustainable table and how to create a community through food. Panelists include Chef Doug Katz (fire food and drink), Chef Jonathon Sawyer (The Greenhouse Tavern), Mark Trapp (Trapp Family Farm) and Marc White (Rid-All Green Partnership.) Format will include conversation and dialogue between panelists with moderator Dan Moulthrop first providing the questions and then opening it up to members of the audience.
Price: $21/$28 and $5 for students under 25