On a typical summer day at Hickory Hurst Farm, Adrienne Ploss wakes up at 3:30 a.m., loads her truck with produce, flowers and supplies and arrives at the Chautauqua Farmers Market at 5 a.m.
Under Executive Chef Travis Bensink’s direction, Heirloom Restaurant at the Athenaeum Hotel is exploring new menu items, daily features and a small-plates menu.
In the last 50 years, the world’s population has doubled. The economy, when adjusted for inflation, has grown sevenfold.
Two billion people on this planet rely on the ocean for the majority of their protein consumption.
Kreable Young | Staff Photographer Pamela C. Ronald, author of Tomorrow’s Table, delivers her morning lecture at the Amphitheater on…
Pamela C. Ronald is “absolutely essential for this week” at Chautauqua Institution, said Sherra Babcock, vice president and Emily and Richard Smucker Chair for Education.
“Food transforms the world’s landscapes,” said Dennis Dimick, executive environmental editor at National Geographic. “Forty percent of the land area of the Earth has been transformed for agriculture.” Those transformations and the many faces behind it were vibrantly presented to the Amphitheater audience on Monday as Dimick, joined by National Geographic photographer Jim Richardson, showed photographs from their 25-year collaboration exploring the world’s agricultural systems.
To a chef, a plate is a canvas waiting to be bedecked with delicate, colorful works of food art. Athenaeum Hotel’s Executive Chef Ross Warhol takes that idea one step further with his third and final Praxis dinner, “Painted.”
“It’s going to be a dinner that is created with dishes from artists … van Gogh or Picasso or Chihuly. We’ll re-create their favorite meal or the most popular dish of their time and plate it in the same style that they painted or sculpted,” Warhol said.
“Painted” is a special five-course meal presented to a sold-out crowd of 50 people at 5:30 p.m. today at the Athenaeum Hotel.
Eggplant parmesan cooks for an hour at 400 degrees. Before that comes a lot of prep work, including chopping, breading and sautéing. After that, it is hard to refrain from second helpings, but Matthew Goodman sees the dish differently — in the tomatoes, a new world conquest in the old world; in the eggplant, the Arab invasion of Europe.
Goodman, prose writer-in-residence for Week Seven, will present a Brown Bag lecture, “From Plate to Page: Food as History, Food as Literature,” at 12:15 p.m. today on the Alumni Hall porch to discuss how food carries history — both social and personal.