Bobby Flay will speak about his career and about the...

Bobby Flay will speak about his career and about the food television programming he helped to pioneer at the Food Lab Conference in June. Credit: Newsday / Alejandra Villa

Iron Chef and burgermeister Bobby Flay is only one of the food luminaries taking part in the third annual Food Lab Conference on June 9 and 10. The conference, titled “50 Years of Food in America: 1970-2020,” is organized by The Food Lab at Stony Brook Southampton, a think tank and incubator for promoting sustainability in farming and food production.

In his keynote address, Flay will speak about his career in food and about the food television programming he helped to pioneer. A second keynote speaker, David Barber — partner in the Blue Hill restaurants and the Stone Barns Center for Food & Agriculture in upstate Pocantico Hills — will discuss the future of food and food technology.

Among the other speakers and panelists are North Fork Table and Inn owner-pastry chef Claudia Fleming, winemaker Roman Roth of Wolffer Vineyards, Cook’s Illustrated Magazine chief creative officer Jack Bishop, pioneering LI winemaker Louisa Hargrave, Michel Nischan, James Beard Foundation award winner and co-founder of the Chefs Action Network, and Newsday columnist Marge Perry.

The conference kicks off on Friday evening with a cocktail reception. Saturday panels include CIY: The Joys of Cooking It Yourself; Unscrambling Nutrition: Fad, Fashion and Functional Foods; Looking Ahead: Social Responsibility, Food Security, Farming, Fishing and Food Making; and The Future of Restaurants: From Fine Dining to Food Halls and Food Trucks. The conference concludes with a gala dinner on Saturday night.

Early-bird tickets for the two-day conference, including all meals, can be purchased at for $100 before May 20, $150 thereafter. (Discounts are available for students and farmers.) Saturday dinner-only tickets are $75, and there are also $2,500 Friend of the Food Lab tickets available for the Friday VIP Cocktail Reception. For more information, visit, or email

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