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Thanks to the generosity of David Beckerman and family, the JCC’s annual spring lecture series, formerly known as Perspectives, returns this spring revamped and renamed. Targeted at information-seekers and life-long learners of all ages, the Beckerman Lecture Series will feature significant presenters on contemporary topics. This year’s April-June series, entitled Food for Thought, will explore the history, art and conscience of cuisine.

 

2014 Food for Thought


On April 3, Mark Russ Federman of New York’s iconic restaurant Russ and Daughters will share a multimedia presentation on his business and discuss his recent book, Russ & Daughters: Reflections and Recipes from the House That Herring Built.  5:30 - Vodka, wine, and canapés. 6:15 – Lecture, followed by book signing. Catering by Abel. Dietary laws observed. JCC Vine Auditorium.
Tickets: $25 for JCC members, $30 for non-members.
Click here to purchase tickets.

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On May 1, world-renowned chef Jacques Pepin will appear in conversation with WNPR’s Faith Middleton, host of “The Food Schmooze”. Pepin, a Dean at the French Culinary Institute and creator of more than 20 cookbooks and 11 cooking shows, will discuss his life in and out of the kitchen and his recent book, The Essential Pepin. 5:30: Wine, crepes, and French hors d’oeuvres. 6:15 – conversation, followed by book signing. Catering by Abel. Dietary laws observed. JCC Vine Auditorium.
Tickets: $25 for JCC members, $30 for non-members.
Click here to purchase tickets.

 






 

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On June 12, we will discuss the ethics of the food industry with entrepreneurs Barry Nalebuff, co-founder of Honest Tea and author of Mission in a Bottle: The Honest Guide to Doing Business Differently – and Succeeding, and Tom Scott, co-founder of Nantucket Nectars. Nalebuff and Scott will explore what goes into building a successful food business with a conscience. 5:30 – Organic cocktails and desserts. 6:15 – lecture, followed by book signing. Catering by Edge of the Woods. Dietary laws observed. JCC Vine Auditorium.
Tickets: $25 for JCC members, $30 for non-members.
Click here to purchase.

 

 

 


 

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