This event series will feature food tastings and drinks, along with insightful conversations with experts, doctors and writers on how food, lifestyle and wellness practices support longevity and prevent disease. , discuss how it can help manage chronic health conditions.
Kickoff for the new initiative will be Brain Health Kitchen with Dr. Annie Fenn in conversation with WAMC’s Joe Donahue on January 27th, followed by Dr. Katie Takayasu and Plants First on March 25th. The series will take place from 6:00 pm to 8:30 pm in The Pines’ Nancy Dicles Room at the Saratoga Performing Arts Center.
Elizabeth Sobol, president and CEO of the Saratoga Performing Arts Center, said in a press release: “Dr. Annie Feng and Dr. Katie Takayasu both delivered engaging talks that integrate science and medicine into culinary and wellness practices to create accessible, motivating and delicious ways to kick-start 2023. is a person.”
Before the conversation, guests drank mocktails, wine and beer, cod pancakes, crispy cauliflower tacos, salmon with avocado butter, brown rice paella with shrimp and artichokes, almond butter tahini blondie and cilantro from Brain Health Kitchen. You can enjoy it with snacks such as tasting. Flax Roasted Eggplant, Almond Furikake Halibut Dusted with Coconut Lime Cream, Plants First: A Physician’s Guide to Wellness Through a Plant-Forward Diet Extra Dark Chocolate Avocado Mousse. Menu subject to change based on market availability. increase.
Beyond the amphitheater stage, SPAC is a year-round gathering place that celebrates the artistry of food in building community and how what we eat impacts our communities and the planet. Allow individuals to understand.
Founded in 2020, the CulinaryArts@SPAC initiative aims to combine culinary excellence and education with exquisite food products that emphasize socially conscious growing and consumption, local sourcing and fair wages.
Most recently, CulinaryArts@SPAC hosted “The Miracle of Salt with Naomi Duguid,” featuring culinary tastings and conversations, as part of Duguid’s international book tour.
CulinaryArts@SPAC: Food as Medicine is produced by Kim Klopstock and Pam Abrams of Lily and the Rose. Additional support is provided by The Savory Pantry, a local artisanal food gift and cookbook provider.
Tickets to attend Brain Health Kitchen with Dr. Annie Fenn are $75 and include drinks (mocktails, wine, beer) and admission to tastings and conversations. Seating is on a first-come, first-served basis.
Attendees can also purchase a copy of Brain Health Kitchen for a special discounted price of $30 ($35 retail). An autograph session with the authors will be held immediately after the discussion.
Tickets for Plants First with Dr. Katie Takayasu will go on sale at a later date.
More information about CulinaryArts@SPAC is available online at spac.org.
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