SFA explores the future of the restaurant at the March 28 Spring Symposium in Birmingham.
2020 SFA Spring Symposium: Future of the Restaurant
March 28, 2020 (plus a Friday night reception!)
Food & Wine magazine restaurant editor Khushbu Shah and editor-in-chief Hunter Lewis discuss the future of restaurant criticism. We screen a new film that profiles Rodney Scott and Roscoe Hall and 21st century barbecue legacies. Chef John Hall hails Birmingham as a bold American food city. Patric Kuh, author of The Last Days of Haute Cuisine, ponders the restaurantless chef. Camilla Marcus of West-Bourne, make the case for restaurant industry childcare. Devita Davison, the Detroit activist with roots in Alabama, asks big questions about tipping. And much, much more.
If you are a food professional and you wish to track the latest cultural trends, sign on. If you work as a content creator and aim to gain new perspectives, this event is for you. If you are a curious eater who wants to see and hear stories about dynamic American restaurants, join us.
The schedule is rich and compact: Adam Evans of Automatic Seafood hosts an opening reception at Cahaba Brewing on Friday evening, from 5:30-7:30 p.m. We’ll send invitations to all who register for the symposium in early March. The cost of that event is included in the price of the ticket. Official event registration and breakfast begins Saturday morning at the Haven (2515 6th Ave S.), at 8:30 a.m.
Tickets for the 2020 Spring Symposium, priced at $150 per person include the Friday reception, and all lectures, food, and drink on Saturday. Tickets are on sale now. Check your calendar before purchasing a ticket, as refunds are not available for this event.
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