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Our Regional Food System
A community think tank to bridge relationships in Ohio's food economy
Join us for a panel discussion & lunch that will bring together producers, artisans, chefs, restaurateurs, institutional food system managers, distributors and consumers to continue and deepen the conversation on using food from local producers and artisans on the plates of more central Ohioans.
The event aims to be a communal think tank with dynamic interaction between participants to gather input on thoughts on the future of local food sourcing in our community and the support needed to enable growth.
Executive Chef Bill Glover will utilize local ingredients in lunch, to be served at noon.
Panelists will engage in discussion and attendees are welcome to submit questions before or during the event.
Today, “local food” and “farm to table” have been adopted by a variety of food system players and, sadly, in recent years the terms have been increasingly misconstrued for marketing purposes. The dynamic conversation that will be undertaken at this event will aim to go beyond “local food” and “farm to table” to bring the discussion in our community back to its original objective.
We're pleased to be joined by:
Bios and photos will be posted in coming weeks as we share more about each panelist and their important role in our food community.
Where do I park?
Complimentary valet parking will be provided by the Hilton Columbus Downtown. The hostess or another team member will put a sticker on your parking ticket before you leave.
How long is the event?
Doors open at 11:30am as lunch is served at noon. Panel discussion to begin at 12:45pm.
Can I ask the panelists a question?
There will be an opportunity to submit questions to the panelists, to be asked in a Q&A period at the end of the discussion.
Please also feel free to email us in advance at firstname.lastname@example.org with any preliminary questions that you would like to see addressed at the event and, if feasible, we will try to incorporate it into the overall panel discussion.
What’s being served for lunch?
Chef Bill Glover of Gallerie Bar & Bistro will craft a 3-course lunch using many local ingredients, including some provided by panelists or donated by supporting farmers. The menu will be finalized and released as we approach the week of the event.
What if I have dietary restrictions or allergies?
Please make note of any dietary restrictions when purchasing your tickets. Those notes will be shared with the culinary team who will create a dish that suits your needs accordingly.
Do I have to pay in advance?
We request that you pay with a credit card upon reserving your tickets online. This helps ensure our head counts are accurate and up to date.
Do I need to print my ticket to bring to the event?
Yes, please print your ticket and bring it with you, or pull up the ticket on your phone at the event.
What if I need to cancel?
If you need to cancel, tickets are fully refundable up to 5 days before the event. If you need to cancel in the 5 days leading up the event, please find someone to attend in your place and alert us to the changes. We’ll be happy to update the guest list.
What if I have a question not addressed above? Who can I contact?
Feel free to reach out to Claire at email@example.com with any additional questions.