Posted by: Jacques | February 16, 2012

Revolutionary Restaurant Sourcing

Revolutionary Restaurant Sourcing

Friday, February 24th 2012 from 2:45-4PM


Fort Reno Pitmaster Lia Forman is speaking at Just Food’s annual Conference on the topic of Revolutionary Restaurant Sourcing: How restaurants buy, grow, and support local food. Before Fort Reno opened in January 2012, Forman was sous chef at Park Slope’s Palo Santo, cooking with homegrown vegetables from Palo Santo’s rooftop garden. In addition to produce from the Grand Army Plaza Greenmarket located right up the street, Forman cooks up grass-fed beef, free-range chicken, and heritage breed pork.

Forman will discuss what it means to be a conscientious chef with Mary Cleaver from Cleaver Co., Sean Dimin from Sea to Table, Evan Hanczor from egg, moderated by Jimmy Carbone from Jimmy’s No. 43.

Revolutionary Restaurant Sourcing

Friday, February 24, 2012 from 2:45-4PM

Auditorium of the Food & Finance High School

525 W. 50th St.

NY, NY 10019



  1. Dear Chef,

    Please go here and dont order there but get back to me. I am so excited. I couldnt wait to let you know about this. I am an artist who believes in health and saw your information, really great! My banker bought one of these garden towers for his 4 year old son to teach him about growing your own food, caring for plants and eating fresh healthy good. Your brooklyn garden is awesome! please contact me and give me your feedback I would love your opinion.

    Ara 646 755 3980

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