Less than three weeks remain until the exciting collaborative event, "Our Regional Food System: A community think thank to bridge relationships in Ohio's food economy."
We're joined by a diverse and talented panel for the event that we'd like to introduce. Whether you will be in attendance or not, these are important members of our food community worth remembering, seeking out, reading up on, or reaching out to. We are grateful for their voice and participation.
There are just a few tickets left for the event, a panel discussion and luncheon in partnership with Gallerie Bar & Bistro and Chef Bill Glover. For more information or to purchase tickets, please visit: https://www.eventbrite.com/e/our-regional-food-system-a-community-think-tank-tickets-26722239939
Chef Bill Glover, Gallerie Bar & Bistro
Chef Glover’s culinary career began as a child working with many family influences, his mother’s side of the family is all Italian and the cooking was done often, in big portions, and with great execution and passion. His father’s Mother was a chef/owner of her own restaurant in which he often found himself in the kitchen trying to get into anything he could and learning along the way. He was taught at an early age where food came from, how to respect it, that ingredients matter and creating experiences is key. His cooking travels have taken him through Europe for a gastronomic tour of flavors, technique and respect of quality. Chef Glover is proud to head the culinary artistry at the Hilton Columbus Downtown and Gallerie Bar & Bistro. The hotel and restaurant proudly embraces Ohio's rich agricultural heritage and remarkable craftsmanship by featuring items from local farmers and artisans who maintain sustainable practices in the creation their products. It is through these valuable collaborative relationships that we represent Ohio and our team every day.
Chef Seth Lassak, Wolf's Ridge Brewing
Executive chef of Wolf's Ridge Brewing, Seth Lassak has always had a passion for inventive and creative cuisine. Seth began his culinary career at the Muirfield Village Golf Club in Dublin, OH under the direction of Chef John Souza. After graduating high school he studied and completed a bachelors degree in culinary arts at the Culinary Institute of America before moving to California and continuing his professional culinary career. In California, Seth began as a lead line cook at Firehouse Restaurant before moving on to become the Executive chef at Greenhouse Restaurant. Seth moved under the direction of Chef Jay Veregge to become sous chef at Ten 22 Restaurant. Seth eventually found his way back to Ohio which was perfect timing to start with Wolf's Ridge Brewing. Wolf's Ridge Brewing has quickly become one of the top restaurants in Columbus and continues to push innovative and new foods under the direction of Seth.
Darren Malhame, Northstar Cafe + Brassica + Third & Hollywood
Darren oversees purchasing for Northstar Cafe, Third & Hollywood and Brassica. He earned a B.A. in Economics from Amherst College, and later received his J.D. from Duke University. Prior to joining his brother and sister-in-law, Kevin and Katy Malhame, at Northstar, he worked as a volunteer teacher at Altgeld Garden Homes, a public housing project on the far southside of Chicago. He also served an an attorney in Kaye Scholer, LLP's corporate litigation practice. In Columbus, he served on the Board of Directors of the Ohio Ecological Food and Farm Association for seven years. Darren currently resides in Upper Arlington with his wife, Jordan and their two children.
Bryn Bird, Bird's Haven Farm + Canal Market District
Bryn is a farm girl hailing from a dirt road outside Granville. After an undergrad at Miami University, she finished her masters degree in public health from The George Washington University in Washington, DC before working for both the Navy and Marine Corp Public Health Center and Rural Coalition. Bryn returned to Ohio committed to empowering the rural lifestyle while working to develop a strong local food economy in Licking County and beyond through the development of the Canal Market District and Enterprise Hub. Bryn’s passion for just farm and food policy stems, not only from her own experiences as a family farmer, but her desire for all individuals to have the opportunity for an economically viable family operation. Bryn is the co-founder of the Licking County Local Food Council and Licking County 30-Mile Meal project. Bryn enjoys writing for Edible Columbus and serving on the Board of The Ohio Ecological Food and Farm Association since 2013. Bryn and her husband Brian's greatest joy has been watching their daughters Emlyn and Paige grow up on their now third-generation farm.
Rob Phillips, RL Valley Ranch
Rob Phillips is the founder and owner of RL Valley Ranch in Athens, Ohio, a fourth generation ranch. Rob is a direct marketer of ranch beef to grocery stores, butcher shops and restaurants. All cattle are raised on the ranch with no hormones, no antibiotics and are fed non-GMO grains. All feed and grains are raised on the ranch, and are supplemented by Jackie O's craft brewery’s spent grains, a bi-product from the brewing process also used to feed the cattle.
Chef Matt Heaggans, The Rossi
Chef Heaggans' love of food started at the knee of his mother as well as one of the most competitive groups of cooks you could ever encounter, southern aunties. After a long stint at a national telecom, he left to re-immerse himself in food, spending several years working in fine dining in Washington, DC. He came up in the same kitchens as a group of the most celebrated talent working in the DC area today. Motivated by a family illness, Heaggans purchased a food truck, loaded all of his belongings into it and drove it back to Columbus. He christened it Swoop! and hit the streets, working to bring all of his dedication and talent to bear on making an impact on the food scene here in his hometown.
Piper Fernwey, Bon Apetit Management Company, Denison University
Piper Fernwey (previously S.K. Piper) joined Bon Appétit Management Company as the Midwest Fellow in 2011, working with accounts across the Midwest to educate and promote sustainability, social justice, and animal welfare in the food system. For the past 3 years she’s been a Sustainability Manager with BAMCO at Denison University, helping Denison get to an impressive 41% local and responsibly sourced food percentage for 2015, building upon BAMCO’s industry leading sustainability practices to achieve the highest percentage of any BAMCO educational account. As the Community Programs & Sustainability Support Manager, she works with BAMCO accounts across Ohio, Indiana, and Illinois to help with local sourcing, food donations, working with students on food related projects, etc.
James Anderson, Anderson Farms
James operates Anderson Farms in Granville Ohio. On the farm, he raises about 10 different old heritage breeds of hogs the old fashioned way with the mission of growing the fat and flavor back into the meat, just as today's commercial growers have reversed. James loves to build, fix and construct new practical things. He is creative minded and a ferocious business builder. His favorite animal to farm is hogs because that's the core of barbecue cooking and James has bbq running through his blood. With 15 years experience as a professional in the food business, he really understands the fundamentals of cooking and the science behind it, and that's why he makes a great pig producer.