March 24 & 25, 2012: California Artisan Cheese Festival
3/24 Clark is moderating a panel called “Growing a Cheese Region for the Future” with panelists Mary Keehn of Cypress Grove Chevre; Jennifer Bice of Redwood Hill Farm; Jill Giacomini Basch of Point Reyes Farmstead and a representative of Laura Chenel’s Chevre.
3/25 Chef Demos
March 31, 2012: Clark will be one of four judges for the first annual ‘Wich Hunt at Sonoma County’s Battle of the Brews (along with Chef John Ash, Ike Shehadeh of Ike’s Place, and Heather Irwin of BiteClubEats.com)
April 2, 2012: IACP Conference
Clark is moderating a panel: Inside Bon Appetit's New Test Kitchen
In Bon Appetit’s test kitchen, newly redesigned by Adam Farmerie, two of the world’s primary
exponents of experiential environments discuss new directions in culinary space design. As David
Rockwell says in his book Spectacle, "the value of being there….(is) not about something
happening to you, it's about participating.” Matt Lightner, from the newly-opened restaurant,
Atera, provides the chef's perspective. Moderator Clark Wolf leads this session on the growing
role of culinary spaces for publishing, restaurant, hospitality, education and other industries, and
the opportunities these spaces offer to culinary professionals.
Adam Farmerie, partner AvroKO design/concept firm
David Rockwell, architect/designer, founder/CEO Rockwell Group
Matt Lightner, chef, Atera
May 3, 2012: Clark is moderating a panel at Fales Library on the 2012 Farm Bill (part 1 of 2) from the policy perspective
May 19, 2012: Spring Garden Celebration at the Guerneville School Garden, celebrating the inauguration of the Guerneville School Garden into the national Edible Schoolyard Project.
May 23, 2012: Farm Forum at Forchetta Bastoni in Sebastopol, California
May 31, 2012: Critical Topics in Food Series: How Would Julia Child Vote on the 2012 Farm Bill? (part 2 of the Farm Bill events)
The panel will be a discussion about the interests and obligations of the rest of the food industry toward farm policy from the culinary perspective