THE THIRD PLATE: Dan Barber + Michael Ruhlman
June 10, 2014 / 6:00pm
FREE for MOCA Members
$8 In Advance; $10 At the Door
6pm Book Signing / 7pm Talk Begins
Americans have strong opinions about food. In his new book, The Third Plate, award-winning chef and author Dan Barber offers a new vision for the future of American eating. Barber applies his extensive research into innovative agricultural and food production across the globe to argue for significant changes to the way we grow, cook, and eat. This talk will focus on Barber’s new book, his development as a chef, and his interests in food policy and practices. Barber will speak in conversation with Michael Ruhlman, Cleveland-based author of over twenty culinary-focused books.
Dan Barber is the Chef of Blue Hill, a restaurant in Manhattan’s West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009, he was named one of Time magazine’s 100 most influential people in the world.