Our premier annual events are open to members and non-members
In its 6th year, this on-the-pulse event uncovers emerging food and beverage trends, featuring distinguished industry experts in panel discussions. Our well-attended reception preceding the main attraction offers a platform to showcase sponsor products and services, make connections, and forge valuable relationships with our influential members and enthusiastic foodies.
Is pink Prosecco poised to become the top rose, or are canned cocktails and hard seltzers the unstoppable rising stars? Will the high-altitude wines of South America make Argentinian and Chilean reds the next best thing to Burgundy? What’s American single malt and does it have legit whisky cred? Now in its second year after a sold-out premier in January 2020, this trade and consumer-driven wine and spirits symposium energetically and intelligently pours out the trends in the world of wine, spirits, and other beverages.
This popular event began as an evening of concurrent dinners in major Big Apple restaurants, offering specially crafted menus and meet-the-chef opportunities. As we navigate the changes in our restaurant and hospitality industry, we look forward to creating opportunities and continuing to support the dining industry via our members, colleagues, friends, and sponsors.
These upcoming monthly events are open to LDNY members and non-members
Tuesday June 15
7:00 PM EST
Women are often overlooked in the food industry. Recent studies found that while women held 49 percent of entry-level food industry positions, only 23.9 percent of chefs and head cooks were women—and Black, Indigenous, and other women of color made up an even smaller slice of that percentage. Seeking to shine a spotlight on the perspectives and achievements of women in food, artist Lindsay Gardner was spurred to action, creating an inspiring, empowering, beautiful, and moving celebration of the place where food meets feminism. The result is a revealing look at the power of food to nourish, uplift, inspire curiosity, and effect change. Why We Cook is a collection of diverse, multicultural portraits and essays by women in the food and wine profession, featuring several members of Les Dames d’Escoffier, including Carla Hall, Amanda Cohen, Dorie Greenspan, Tanya Holland, and Jessica Harris. Why We Cook is available nationwide. Find a list of bookstores or purchase directly from the publisher HERE.
About the author:
Lindsay Gardner is an illustrator and mother of two daughters (her favorite sous chefs). Her watercolor and gouache illustrations have appeared in cookbooks and editorial projects, advertising campaigns, and stationery and interior design collaborations. This wide-ranging artistic sensibility makes her a gentle interrogator of the world around her. Her food art has appeared in Cookie Advent Cookbook (Chronicle, 2016), Pies, Fries, and Ice Cream (Chronicle, 2016), and The Rituals (Chronicle, 2019). You may have also seen her work in Uppercase Magazine, Architectural Digest, Style Carrot, Decorist, and Vogue, among others. Originally from Grand Rapids, Michigan, she’s been fortunate to live in the beautiful and vibrant locales of Oakland and San Francisco, CA, Chicago, IL, New York, NY, and Middlebury, VT. Why We Cook is her first book. Lindsay Gardner photo credit: Smeeta Mahanti.
About the contributor:
Jessica B. Harris, considered by many to be one of the ranking authorities on the food of the African Diaspora, is the author, editor, or translator of eighteen books including twelve cookbooks documenting the foodways of the African Diaspora. She is a sought-after speaker and has lectured widely and written extensively for scholarly and popular publications. Harris consults internationally and conceptualized the award-winning cafeteria of the Smithsonian Museum of African American History and Culture. She is currently leading the Culinary Institute of America’s new African Diaspora Foodways initiative. Dr. Harris is also lead curator for the exhibit African/American: Making the Nation’s Table to be presented by New York’s Museum of Food and Drink in 2022. Dr Harris holds numerous awards and accolades including an honorary doctorate of humane letters from Johnson & Wales University. In 2019, her food-related works were inducted into the James Beard Cookbook Hall of Fame and she is the 2020 James Beard Lifetime Achievement awardee. Dr. Harris taught at Queens College/CUNY, New York, for five decades and is currently professor emerita at that institution. Jessica B. Harris photo credit: Rog Walker/ Paper Monday.
Co-Chairs Dames Melanie Young and Joyce Appleman have chosen Why We Cook, Women on Food, Identity and Conversation
$8 Non Members