Chicago Premiere of "Sustainable": A Farm to Fork Event on November 16 at 6 p.m.
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In a Nutshell
Watch a documentary about sustainability in America’s food system before sitting in on a panel discussion featuring Rick Bayless
The Fine Print
Promotional value expires Nov 16, 2016.Limit 12/person. Redeem on day of event for a ticket at the venue box office. Refundable only on day of purchase. Discount reflects merchant's current ticket prices, which may change. ADA seating cannot be guaranteed; contact box office prior to purchase for availability. Ticket value includes all fees. Must be 21 or older for alcohol.
Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
$19 for one ticket for general admission (up to $27.37 value)
The screening begins with a cocktail reception and ends with a panel discussion and bread tasting, food provided by Frontera and Butcher & Larder.
Chicago Premiere of Sustainable: A Farm to Fork Event
The Documentary: Sustainable peels back the crumb-covered veil over America’s food system, exploring agricultural issues ranging from water depletion to climate change as well as the people who work the land and want to fix the system.
After the Show: Sit in on a panel discussion that will feature Rick Bayless (the Chicago chef behind Frontera), Fred Kirschenmann (President of Stone Barns Center), Mary & Will Travis (farmers at Spence Farm), and Greg Wade (the head baker at Publican Quality Bread).
A Taste of What You’ll Taste: Going along with the theme of sustainable food, this event will feature tastings of local beers, breads, and foods by the likes of Frontera and Butcher & Larder.