Foods from the Waters of the World
The first of a series of three discussions designed to address some of the major influences on today’s and tomorrow’s table—“Foods from the Waters of the World: Traditions, Dynamics & Responsible Fishing”—will take place at New York University’s Fales Collection. The series, entitled “Critical Topics,” is presented in honor of the 20th anniversary of the New York Chapter of The American Institute of Wine & Food (AIWF).
The series will be moderated by Clark Wolf, AWIF NY Chapter founding chair and president of Clark Wolf Company, the food, restaurant, and hospitality consulting firm.
The first event on May 17 features the following speakers: