A Dinner and Conversation at Le Salon Bernardin
Sustainable Alternatives: The Revolution Is Here
Featuring Thomas Jonas, CEO, Nature’s Fynd
There is a growing interest in sustainable alternatives to staples like meat and dairy driving innovation in the food world. Now Le Bernardin—a three-star Michelin restaurant—has added dishes with microbe-based substitutes from rare fungi found in Yellowstone National Park and brought to market by Nature’s Fynd. Join us for a reception followed by a four-course dinner at this legendary New York restaurant and a conversation with Le Bernardin chef and co-owner Éric Ripert, Nature’s Fynd CEO Thomas Jonas, and Fast Company writer Talib Visram on how sustainable solutions are changing the way we eat in innovative, delicious new ways.
