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WNYC's The Greene Space presents "Lopate and Locavores," A Series of Food Events Hosted by Leonard Lopate

Press contacts:    Jennifer Houlihan, Director, Publicity                          
(646) 829-4497 / jhoulihan@nypublicradio.org 
Rosalin Luetum, Publicist
(646) 829-4331 / rluetum@nypublicradio.org

 

 

“Lopate and Locavores” Food Event Series Returns to The Greene Space at WNYC


WNYC’s Leonard Lopate to Host Three Evenings of Conversation, Cooking Demos and Food Sampling 


Guests include Acclaimed Chefs DAN BARBER, ERIC RIPERT and Adour’s DIDIER ELENA 

 

September 27, October 5 and October 12 at 7pm
Tickets on Sale Now: $20 Each Event/$50 Series Pass

Presented in Partnership with FoodKarma Projects and Just Food

(September 8, 2011, New York, NY) – In celebration of fall’s harvest, The Jerome L. Greene Performance Space at WNYC presents the second edition of LOPATE AND LOCAVORES, a series of events exploring the nexus where haute cuisine, sustainable food, conscious consumption, and the do-it-yourself ethos meet.

WNYC host and three-time James Beard Award winner LEONARD LOPATE will lead three events that explore themes of vegetables, seafood, and bread and grains through conversations with food experts, live cooking demonstrations by top chefs, and tutorials on canning, oyster shucking, and no-knead breadmaking. Audience members will have an opportunity to sample various foods and beverages and enjoy a complimentary glass of fine wine at each event.

Each event is $20; a series pass is available for $50. 

Tuesday, September 27, 2011 at 7pm
MASTER CHEFS THINK VEGETABLES
Vegetables are moving to the center of the plate in many of New York’s restaurants.  The art of cooking vegetables is the topic of this interactive event.  Lopate will be joined by DAN BARBER, named top chef in America by The James Beard Foundation in 2009, as well as the four-season farm manager at Stone Barns, JACK ALGIERE, who grows the produce for Barber’s restaurant, Blue Hill.  Chef DIDIER ELENA from Alain Ducasse’s classic French restaurant Adour will also participate and demonstrate some of his favorite vegetable cooking techniques.  There will also be a demonstration on how to can vegetables.

Wednesday, October 5, 2011 at 7pm
SUSTAINABLE SEAFOOD
The sustainable seafood movement has gained momentum as more people become aware of the problems caused by overfishing and environmentally-destructive fishing methods.  Lopate will discuss sustainable seafood with CARL SAFINA, president and co-founder of the Blue Ocean Institute, and author of several writings on marine ecology and the ocean, and ERIC RIPERT, chef and co-owner of Le Bernardin, a four-star restaurant specializing in seafood.  The evening will also include an oyster shucking demo by KAREN RIVERA, who raises Peconic Pearl and Mystic oysters on Long Island.

Wednesday, October 12, 2011 at 7:00pm
BREAD AND GRAIN
Bread has long been a staple for various cultures across the globe.  Lopate will discuss the art of baking bread and more with JESSAMYN WALDMAN, founder of Hot Bread Kitchen, a bakery that hires and trains immigrant women to bake artisanal breads that reflect their countries of origin; MARK BELLO, chef and owner of Pizza a Casa Pizza School; and JIM LAHEY, owner of Sullivan Street Bakery, who will also demonstrate his revolutionary No-Knead technique.

AOC Fine Wines is the exclusive provider of artisanal wines for The Greene Space.

The Greene Space, WNYC and WQXR’s innovative broadcast studio and performance venue, will make LOPATE AND LOCAVORES available to online audiences via live video webcasts at www.wnyc.org/thegreenespace.

LOPATE AND LOCAVORES
When:             Tuesday, September 27 at 7pm

                   Wednesday, October 5 at 7pm
                   Wednesday, October 12 at 7pm

Where:            The Greene Space
                   44 Charlton Street (at Varick Street)
                   New York, NY 10014

Tickets:        $20 for each event, $50 for a series pass; available at www.wnyc.org/thegreenespace

  

Individual events are detailed at the following pages:
http://www.wnyc.org/thegreenespace/events/2011/sep/27/master-chefs-think-vegetables/ 
http://www.wnyc.org/thegreenespace/events/2011/oct/05/sustainable-seafood/
http://www.wnyc.org/thegreenespace/events/2011/oct/12/bread-and-grain/

Live Video Webcast: www.wnyc.org/thegreenespace


New York Public Radio
is New York's premier public radio franchise, comprising WNYC, WQXR, and The Jerome L. Greene Performance Space, as well as www.wnyc.org, www.wqxr.org and www.thegreenespace.org.  As America's most listened-to AM/FM news and talk public radio stations, reaching 1.1 million listeners every week, WNYC extends New York City's cultural riches to the entire country on-air and online, and presents the best national offerings from networks National Public Radio, Public Radio International, American Public Media, and the British Broadcasting Company. WNYC 93.9 FM broadcasts a wide range of daily news, talk, cultural and music programming, while WNYC AM 820 maintains a stronger focus on breaking news and international news reporting. Classical 105.9 WQXR is New York City's sole 24-hour classical music station, presenting new and landmark classical recordings as well as live concerts from the Metropolitan Opera, the New York Philharmonic, among other New York City venues, immersing listeners in the city's rich musical life. In addition to its audio content, WNYC and WQXR produce content for live, radio and web audiences from The Jerome L. Greene Performance Space, the station's street-level multipurpose, multiplatform broadcast studio and performance space. For more information about New York Public Radio, visit www.nypublicradio.org.

 

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