“The Cultural Impact and Implications of Las Vegas on the American Table and the Las Vegas/New York Connection” will be discussed by a panel of experts at New York University on Wednesday, June 15, at 4 p.m. The event, the second in a series of three discussions designed to address some of the major influences on today’s and tomorrow’s table, will take place at NYU’s Fales Collection (located on the third floor of the NYU Bobst Library, 70 Washington Square South). The series is being presented in honor of the 20th anniversary of the New York Chapter of The American Institute of Wine & Food (AIWF).

Admission is free to NYU students, faculty, and alumni; $20, AIWF members; $25, general public. Admission includes a tasting reception following the discussion. Photo ID must be presented at the door. For further information call 212.229.6565.

Clark Wolf, AIWF NY Chapter founding chair and president of Clark Wolf Company, the food, restaurant, and hospitality consulting firm, moderates a panel that includes:

  • Ruth Reichl, former New York Times restaurant critic, author, and editor-in-chief of Gourmet
  • Tom Colicchio, chef/owner of Craft and Craft Steak in Las Vegas, as well as many other well-known restaurants
  • Mark Furstenberg, founder of Breadline Bakery in Washington, D.C. and current bread baking consultant to Thomas Keller at Bouchon in Las Vegas; food writer
  • Fabio Parasecoli, journalist for Gambero Rosso; faculty member in Food Studies at NYU.

The final event in the series, “The History, Ethics, and Impact of Luxury Dining,” will take place on October 20.

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