Arlene Spark, EdD, RD, FADA, FACN

Professor

CUNY School of Public Health

     at Hunter College

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Begin forwarded message:



From: Food Systems Network NYC <[log in to unmask]<mailto:[log in to unmask]>>

Date: February 15, 2013, 11:56:32 AM EST

To: [log in to unmask]<mailto:[log in to unmask]>

Subject: Save the Date 2/28: Food Speed Networking; and...Calling all chefs to compete in Duck-Off 2013

Reply-To: [log in to unmask]<mailto:[log in to unmask]>



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[Food Systems Network NYC]



In this email:

Save the date (2/28) for Food Speed Networking

&

Calling all chefs to compete in Duck-Off 2013



[http://ih.constantcontact.com/fs023/1102010843600/img/401.jpg]

Save the Date!

FSNYC's Food Speed Networking event<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAu6L--QAa4U8E2Fawk6HD5gcRWAvuZq9ktxMARxUnAfmXrWYkKOriwL5xFZ4TERfZ0mOKl0kAJIV1P4GRBsuJ47KySLNvaQkux_rKHV_Tkm8Xaew1yax4bjbU84ibxlVQFtRoCTRpZ2vlPMLayF4ZhjZuJuTe1ZQxzdnnDMX1IOGpza-TXvF_6CacX9govO23qQw9VxBPXUnYZSolbizK6tHpet3GlmcKZOG9i5DY6AnDzkGT2ry_2IoQYTFdyewNlGsTHYyxkQsHEptyBrKD5VtITQTI5Lb9IE6NYhz45uxj7CGIFxWS2zEWiTkVEA1clPvloMtXZlYxSs8iLxwBFtj3RYg_1-cXOiziZrc8kVSycRP3KhyzZO3TcnNuOYUGq3YBUUIXc3FuHRnk2x-ix4ebMByN8Q1DuqQrZ6BA7MEqX-TS5jjE6VweeRO4sZ01uDz16g9ug6zGiWwCts1vGNNoRYnBwFr2eQjWZtzf8dhiXV9rtQNba9H1oJh3GV3yAAAAJUeDUxGlNILdjEcAbbhV7kfv6dNqI=>



What: FSNYC's Food Speed Networking event

When: Thursday, February 28th, 6:30-8:30 pm

Where: Parish Hall, 109 N. 3rd St., Brooklyn, NY 11211





Interested in meeting others who share your passion for food and interest in food systems? Want to make new contacts and learn more about what's going in the New York City food landscape? How about drinks, mingling, and an opportunity to "speed network?" Come to FSNYC's February Food Speed Networking event on February 28th!







There is no charge at the door for members! Suggested donation of $10 for non-members.







Interested in becoming a FSNYC member? Join Now!<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAvPTf8AbB2ddHiJ1lWBhtsNB8Ox5k23Mp3qIZEXXYrDm_ZVS8q4y92eusPGaHF_KXN9BV6wSKgLlyynlYYEraiLm7yhEvsAGTmcLYe_dldo_24YH3eb9bjue0Rn3txVNXOWBw2llhKQ26k916bbeRWTx5B4jlu_0NMvezkhiaizyHO2aJU9e8ZCmLZU6dqvkJ8xTh29dbv6rVOBhvsLN0vRELqOkgrSjWnzgVGytbezqNNoQWg0QlFEh65hWKk_SYGI5EZ6-taAL3KTgL2Wgl38qvDLCr15k48cTzxO7UmJEA1RRBydErXKOib27zd2imf_pfMWKhnwrg_ZF-QT4E_HyljQesmpIEyKanS3oqfK1sUvoXxdYLltInlcHnisXj_BFcG2CX0kFz0MZ9Sw3hGcYiUh7HlEVPH-H6zmCgL_PcKrIkb4JyED4wqkilQ30j7QK7ONgFmzzTtUDL_gLdbp>





<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAtxYMPDrFpdjFDbgciX_-PwINgNivZLfOJar3Lu_OT7BctR_VYHnTlfF0LI2nFcxRuGvaExFFxmKXHemW0ZAWv934dv9CLwmri0k7WVcC2QVj7nDnc9fCFKR8aLBr8WJgt3i03EN0jnwB--RsfimZbutuVwAzy-rV7wCKH7vpJo5PBfPmLoUTGfLkRrmMRfjv9SkEJ_riGZs3eASQr0WHzC5oMW60lvHnXV0mPqT3OUWA4lV-Ur5DEx1-axgssJUyLZi6phxBc8mn7L4h1roTvDj1yGOSR0tvDiyVrLcTFcN_A4ld9-1cmUoG0FO2UOiMUxn8UL0mT9OHBQJDPyA6MgOAXzYS3ig77pz1d92-qND3ju4S82gwbDAtf-GdSLmTglRWJYKlnzV7RSUGUP2VeoC0NH4MeFxq5N5UgzubXubG45mf4rI0RZscT3rxvdsxB11QbXehE2SiMKM1hELwp1tRWhaP015tjaF-cH0J9Yjjth8VYvl2Mp-_iSupXCFmMauPYrbLwKXbEdnqHINLRDd5NVFcwZbYs_264w683wNZEjV2fiHn2->

[http://ih.constantcontact.com/fs130/1102010843600/img/479.jpg]

Duck Tartlettes, Duck-Off 2011





 Calling all chefs to compete...in FSNYC's 3rd Annual Duck-Off<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAtQBF9ptM42nFAVYsbm0eEbO_rJmZZulwJE2C569pgmsEQbe6gIJ0ggRfE8Tiovg7ubyjeqLIByrKGQ3c_vj6O3O5DBTqWc20AsF-8ZYf3WffO-fAOS1EOgkyTsdAJqynwXsOE2GKVWF-XtKsrUYFbiwupibd-g0EUSVssgof0ppfsSXHmLRKtK96blQRwiO6I7SdEqwD_qqv6eJEUDvhnXI9WURIhOFymecWX5L9EL4i8qZv6yRNcj7LjAklTH-2XoUE-rICIPYadE82evm33GqxaPOm68fct9uuaSeYkzisQTh3ebzvPRrqdg5UhZjh8j6g_0mYAGz2zCV9N2gy3rENbdQYYOHatxxozS5NwmaacZAit9l6zGxMLmlLLTp0Xip7Cl8URwZNxNIVqfwuxVMUthhirCNUzjVECstvkSzB_aGg2d2Gw1NQmKRgAf8S298XcY_TnvBfY7fVgOxxFfGpmK-DoRwOQ7UBsLuC1uIC0F2HtJKGQX7SmqeHqATzN0Hk4YIgLQOy9KO0E_l9J6glv7Q9hHzB7eLBFGkulWQw==>





Brought to you by Food Systems Network NYC, Jimmy's No. 43<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAtHi7O5WUq43hNmsWKhMLSyv2ycaAccf4O4MRA5eD6KHKUVwzrZzt2DTXsGxr6JXCqVmntTy-beHhhMN2gWIQqpxmapy1ed_8XaKNAunde_JMoToGYSDuNUZAMfUhG_D4y2_aJTnWYJujhwl2-MlghJLrzikz3JD9in2UsWolj-_h1qmFhLiQ2fIgtQHm_9eLjexrwA1x-tEf72tBL7NAhCjtSsYCL5cR79n2-iBhcwYcSDPbgG_pgyptiGSJZbEl_WwL7mnq-KtJzq3JVIh2K8p7rwUhs-IxOghnUP2P9e6iwW9q4_Lk9ORVNkuiGbwSDO2xlZkpcnp6m7e99nDkjcXpzXOhPkadRkocbiveLbR8UNQPOsh9YQvxw5V-_C39jYkPT-7zWmaVyL6roTgMuETKhXQkt2rcX1MleIbGDhktiQj1-OjdwJ27CCBLC1dR4=>, and Hudson Valley Duck Farm<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAtHruGuqiBvdTUZT4tzgAV_wHdK8eND54XWWnd75C38Mygufoihbi9_wqHgxVW4qg5nlDSnRg14WtBp9lE7iEp-c7_VowCp5xF95QRKMOk4Ut9-2yXK967QUIEjuwqyE-FfdpKqgoPT-cc-_HmmqIVN1-5wBH7Vyo43JCAatWmemBpEI25c-4gd4IkcC76BWc5Eylb7qU0i5u15aOVz0CRwlAsYuEk2-cU-6Em1WzGzdAJk86juU7t9p4v9YX7RAzMu-iiT_hM0kuPaWdpuLu1wkdINhBqwl6p04_L4XzuID1Thv2Lnd8Vg_NPD2_bmO_g7VqxblVQspHKTT8N81BM-suC_OcRJ4qHPVUkswPhmQjkqmXsYpuEF1RspVnk1Z2XxKF8hZEwulWs7S9L8EXvbQ4QAcwrHmR5gOAMRCZn0vM3lnXel4A3q3l-d7yjfqZb9d-GV-QdU6t0wyKwjsDlF>

















Duck-Off Details:



What: Walk-around duck tasting featuring the creations of a room full of competitive chefs!  Cash bar including specially selected beers and ciders.



When: Sunday, March 10, 2013, 1:00-3:00 pm (doors open at noon)



Where: The legendary back room at Jimmy's No. 43, 43 E. 7th St., Manhattan (between 2nd & 3rd Aves.)







Advance Tickets:<http://r20.rs6.net/tn.jsp?e=001NnEcJWWACAvWcFEPGwe1pr5Tf2KUWoFZyN-XitX_PuPn8dZQJvvzR4MHibEcQ1CWUPvyl9bAWROQ2QtYOY_ChBrwSynHIoI0xYu8wK8xIgf34NFaHS1u_I15Bv0IFnOLBZquRdmQBSfXofEpZh-ZbxEdvdTIU7IJBtz11vO1fovKzgbnwUmgfZi_Och1j4qNYJipgBuXeGVbZvXSCQqfx2US1CpRjv75kMVEaFsU0HKtKKDHswpTxXU0SuwJxSYeyiSyPN0Gi2LfUy2USmhUU7SyYuWASiZBIZIWYwVT2u9XYugddSoz5tlQOlf9z44yxlIcXs50PyjqdSnpvlvYFIzyTzD-h7ZZxGKMMmJ9VggT-mYrZLZSK0v3RQk4apVVjMTZGX0TnEBpW8EVHSO27xCvAMwadoODow7fAa8_0leaks-Su0wK7u5IECtgwJbiqkmSES-dm2AH4gWnCY313D0R5Ic6OdT0DjCqsBcp2HLgER6NxLyyig==> $20 - FSNYC members (w/ discount code); $25 - non-FSNYC members;  $45 - non-FSNYC members + FSNYC membership. At Door: $25 - for all. Ticket proceeds benefit Food Systems Network NYC.







What is the FSNYC Duck-Off?

It's a duckie cook-off! Guests will "get ducked" on Sunday, March 10th when they taste the ducky creations of a room full of amateur and professional cooks who will prepare their most creative, duck-dominated dishes using ducks from the famous Hudson Valley Duck Farm ---just think of the duck-a-licious possibilities; charcuterie, roasted, smoked, braised.





Calling all professional and amateur chefs interested in competing



Amateur and professional chefs are invited to compete! If you have a killer duck recipe and can't wait to enter this competition, email [log in to unmask]







Frequently Asked Quacks







What will be provided to chefs?



  *   Enough duck from Hudson Valley Duck Farm (HVDF) to prepare your creation! Chefs will pick up duck at the HVDF stand at the Union Square Greenmarket in Manhattan on Saturday, March 2nd.

  *   Tables to prepare (not cook) and serve samples

  *   Plates, forks, and napkins, as needed



What must chefs supply?



  *   All other ingredients (outside of duck) required











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