What Do 'Local' and 'Sustainable' Really Mean? Find Out Tomorrow at Acme Chophouse

A panel of sustainable foodies breaks it down tomorrow at Acme.
Don't be so smug. You might think you know the difference between local and sustainable, but think again -- there's always room for debate about these ever-evolving hot-button concepts.

Not sure if there's such a thing as organic seafood, or if the whole farmed vs. wild thing is still a-ragin'? (Hint: it is.) Come find out tomorrow at Acme Chophouse (24 Willie Mays Plaza at Third St.) from 6 to 9 p.m. Food industry types, locavores, and anyone fretting over the state of sustainable food systems are invited to a panel discussion on the current state of the local and sustainable food debate, sponsored by the San Francisco Professional Food Society. Acme chef Thom Fox will share the mic with Sheila Bowman of the Monterey Bay Aquarium's Seafood Watch program, Marin Sun Farms ranch manager Nate Chisholm, and Colin Lafrenz of Ports Seafood. Helene York of Bon App├ętit Management Company will moderate.

Reception to follow. Promised goodies include Iacopi Farm butter bean and Oregon pink shrimp salad with preserved lemon and dill, heirloom tomato salad with olives, artisan cheeses from Wisconsin, La Quercia prosciutto panini, fingerling potato and Blue Lake bean salads, and an as-yet-unspecified free-range beef dish. Purchase tickets ($45-$55) online via Acteva.

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