Named for “the pass”—the intense area in a kitchen where the dishes are plated and then organized for the waiters—this program will offer a behind-the-scenes look at the culinary and agricultural influences and techniques that are shaping the Chef in Residence at Stone Barns menus. During these one-hour conversations Chef Johnny Ortiz will discuss how his passion for ingredients intertwines with the health of soil, the health of our bodies, and the health of our communities.
Chef Johnny Ortiz will be in conversation with Taos Pueblo educator, seed saver and elder Henrietta Gomez, Ron Rael, professor of architecture and Eva Li Memorial Chair of UC Berkeley, and Maida Branch, founder of MAIDA which supports the growth of Indigenous artists and preservation of their homelands through sustainable business practices.
At The Pass is open to Stone Barns Center members. For more information about membership, click here.
If you are a member of Stone Barns Center and need information on signing up for At The Pass, please email email@example.com.