Thursday’s free screening of “Food, Inc.” in Dover is the first of two film-related events hosted by the Dover Public School District. The second, featuring “Two Angry Moms” is scheduled for April 14th, with a post-film discussion to follow both screenings. This is a community-sponsored effort to teach parents about food choices, and how they affect health and well-being in children as well as adults. From the organizers, some of the evening’s highlights:
Place: Dover High School, 25 Alumni Drive, Dover, NH
Date: Thursday, March 10, 2011
Time: 6 – 8 p.m.
Free and open to the public.
Chef Evan Hennessey will provide snacks during a pre-movie reception 6-6:20 p.m. He will provide healthful, local options. He is a graduate of Dover public schools and he resides in Dover with his family. Below is information about Evan.
Executive Chef Evan M. Hennessey started Flavor Concepts with a vision of creating the area’s finest catering service. Our mission is to provide clients with a comfortable and unique dining experience in the privacy of their own homes. The company is family owned by Chef Hennessey and his brother, Jared.
Chef Hennessey is an acclaimed local Chef that graduated from Le Cordon Bleu at the Atlantic Culinary Academy in 2001. He has since worked side by side with Chef Charlie Palmer at New York City’s Aureole , Chef Grant Achatz at Trio in Chicago, Andrew Carmellini at Cafe Boulud, Thomas Rice and Ken Oringer at Clio, and Eli Kaimeh and Thomas Keller at Per Se. Evan has worked as the Executive Chef of 43 Degrees North, and The Dunaway Restaurant, as well as Chef de Partie of the 100 Club, all in Portsmouth, NH. Chef Hennessey is trained in classical French techniques and methods. Recently Chef Hennessey has been mentioned in several newspaper articles for such intriguing culinary manipulations as ‘foams,’ ‘airs,’ flavored ‘caviar,’ ‘spherification,’ and ‘powders.’ These concoctions stem from Chef Hennessey’s knowledge of molecular gastronomy, the science of food and cooking.
After the movie, a 20 minute panel discussion will take place with a 10-15 minute Q&A session to follow. The panel members are:
Dr. Joanne Burke: Dr. Burke is the Director of the Dietetic Internship Program, a Clinical Assistant Professor in the Department of Molecular, Cellular and Biomedical Sciences, and a Faculty Fellow in Sustainability at the University of New Hampshire. Recent research projects have included looking at food costs and healthy eating as well as collaborating on research that investigates the challenges of those directly experiencing food insecurity.
Mark Covell: Director of Foodservice for Dover Public School District.
Evan Hennessey: Chef Hennessey is very active in the local food industry, giving many demonstrations and talks at various locations such as culinary schools, farmer’s markets, and food & wine retailers. He is also a proud member of Chef’s Collaborative, a non-profit organization aimed and bringing farmers and chefs together in order to revive heirloom vegetables, meats and dairy as well as spread the education of sustainable agriculture. He focuses on supporting local farms through use of their products in his cooking. He also participates in cooking events such as the Taste of the Nation and Hampton’s Seafood Festival.
For more information: www.doverschoolfood.com.