Phone 646-220-1191 for more information
About the Brooklyn doctor,
Ken Jaffe: Ken and his wife Linda, became farmers as a means to create better
food for better health and overall well being. Their grass-fed beef raised on
their East Meredith, New York farm, Slope Farms, contains nutrients such s
CLA's and omega 3 fatty acids; elements not typically found in lot fed animals.
They are known for the humane treatment of their animals and determination to
build a better food system, qualities which encourage others to support their
work and mission.
About our local purveyor, George Faison, and his mission to
provide quality meat: George has always had a passion for great meat, meaning
meat that is unspoiled, unaltered, often wild, and sustainable. His career,
spanning more than twenty-five years working with the finest, purest
ingredients, mostly meats, is an extension of his dedication to the animal,
developed as a youth in Texas.
George has served the greater good of the food industry as a leader of
organizations, including six years as board member and co-chair of the
strategic planning committee of the National Association of Specialty Food
Trade, and on the National Board of the American Institute of Wine & Food
as finance chair, as well as serving as New York chair of this organization.
About Andrew Tarlow: Andrew, along with partner Mark Firth,
has been on the vanguard of Brooklyn’s
culinary scene, and the incorporation of the whole-animal into the menu, for
several years. His vision has become the model for many young chefs. A native
of Long Island, Andrew is dedicated to local,
organic and humanely raised meat.
About the Chef, Sean Rembold: Sean is originally from Louisville, Kentucky, has
been working in restaurants, many of them in Manhattan, for over fifteen years. He is
lucky enough to currently live and work in the Southside of Williamsburg
Brooklyn. Sean is the chef of Diner and Marlow and Sons.
About Sheldon Farms: A family operated, WashingtonCounty
farm since 1845. Varietal potatoes and sweet corn are specialties. They also
produce about 400 gallons of maple syrup in the spring of the year, have a
seasonal farm market selling their own vegetables and local farmstead cheeses,
and will work with chefs in any way possible to promote the idea of New York food.
About
AIWF: Founded in 1981, The American Institute
of Wine & Food has
worked to improve the understanding, appreciation, and accessibility of food
and drink. They stand by their mission in enhancing the quality of life through
education about what we eat and drink. Today, they have twenty-seven chapters
across the United States,
along with over four-thousand members that include restaurateurs, food
educators, nutritionists, chefs, wine professionals, and dedicated food &
wine enthusiasts. For more information, please call 646-220-1191or email at aiwf.nyc@gmail.com. Feel free to visit our website at www.aiwf.org.
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