Join EcoLogic at the Boston Public Library Mezzanine Conference Room, 700 Boylston Street, on Wednesday, October 28 beginning at 7 pm for a panel discussion to explore alternative agricultural methods such as organic and sustainable farming available to you here in the United States as well as to rural farmers in developing countries. Coffee will be served after the discussion. Panelists include: Jennifer Hashley, Director of the New Entry Sustainable Farming Project; Jason Bond, Executive Chef at Beacon Hill Hotel & Bistro; JJ Gonson, personal chef; and Shaun Paul, Executive Director of EcoLogic Development Fund. More information on panelists to come soon! Admission: $8 ($5 for full-time students with valid ID) Buy tickets at www.ecologic.org/grenag.
Tag: Jason Bond
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Wednesday, October 28, 7:00 – 9:00 pm – Creating Sustainable Food Production
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Sunday, October 18, 6:00 – 9:00 pm – Local, Sustainable, Delicious: A Seasonal Celebration!
We’ll be gathering to eat delicious food prepared by some of New England’s most talented chefs on Sunday, October 18, beginning at 6 pm at the Regattabar, The Charles Hotel, 1 Bennett Street in Cambridge! We hope you can join us to celebrate the farmers and chefs participating in the New England Grow-Out, a project led by Chefs Collaborative promoting partnerships between farmers and chefs and highlighting the rich agricultural history of New England. We’re putting together a great list of items for our silent auction that you won’t want to miss! Enjoy small plates and drink from renowned chefs: Peter Davis, Henrietta’s Table ; Jody Adams & Nuno Alves, Rialto; Jason Bond, Beacon Hill Bistro; Jeff Fournier, 51 Lincoln; Rich Garcia, Tastings Wine Bar & Bistro; Will Gilson, Garden at the Cellar; Michael Leviton, Lumière and Persephone restaurants; Evan Mallet, Black Trumpet Bistro; Tony Maws, Craigie on Main; Peter McCarthy, EVOO & Za restaurants; Bruce Tillinghast & Beau Vestal, New Rivers; Tim Wiechmann, TW Food …and sweets from Canto 6 Bakery. Tickets are $100. Proceeds from the event benefit Chefs Collaborative, the leading nonprofit network of chefs that fosters a sustainable food system through advocacy, education, and collaboration with the broader food community. Purchase tickets online (http://chefscollaborative.org/events/) or call 617-236-5200 to pay by phone. Please feel free to contact Elizabeth Kennedy at elizabeth@chefscollaborative.org with any questions about the event. (This event sold out last year, so be sure to get your tickets early.)
