What's brewing at JWU this week?

Sam Calagione, founder and head brewer of 
Dogfish Head Brewery to visit Johnson & Wales

One of the country's most successful entrepreneurs, Sam Calagione, will speak at Johnson & Wales University this Friday, October 2, 2009 at 1:00 PM.  Though Calagione's beer is now distributed to 29 states and four countries, Dogfish Head continues to work with local farmers and merchants.  Among the brewery's many honors,  Slow Food USA honored Dogfish Head in October 2005, at its "Urban Harvest," a festive tribute to farmers and food artisans who provide New York and the surrounding region with foods that are delicious, ecologically sustainable and humanely produced.  In addition, Dogfish Head's initiative to recycle all of its spent barley grain into cow feed has earned the company recognition from the Environmental Protection Agency's Waste Water Program. 

The talk is open to all JWU students, faculty, and staff.  A tasting will follow, and is open only to those 21 and over.  A valid Johnson & Wales ID is required for entry.  For more information, contact your local JbreW member.

Do your homework! 
To read up on one of Dogfish Head's most exotic brews, click on the link to the New York Times article below. Chew It Up, Spit It Out, Then Brew. Cheers! 

Happenings at the Culinary Arts Museum

Keep an eye out and an ear open for announcements about upcoming exhibitions and additions to the museum this Fall/Winter:

"Seasons of Sweets: The Timberlake Mould Collection"

This temporary exhibit will highlight an assortment of ice cream and chocolate moulds from the Dorothy N. & Dr. William H. Timberlake Culinary Collection.  Over 100 moulds are set to go on display, organized according to holiday and sports seasons. 








 
"Culinary Beginnings" - Objects from the Culinary Arts Museum's Collection  Our "Culinary Beginnings" gallery, currently a display of Ancient Chinese and Korean artifacts on long-term loan from the Arthur M. Sackler Foundation, will be enhanced this Autumn with cooking vessels and utensils from the Culinary Arts Museum's collection of Roman, Greek, and Egyptian antiquities. 

"Diners, Still Cookin' in the 21st Century" - The Hesperus Diner 

The museum is preparing for the installation of a unique video theater as part of the 4,000 square-foot diner exhibit.  It will be housed in the bullet-shaped end of the Hesperus Diner, a 1940 Streamliner originally located in Gloucester, MA.

As always, if you have any questions, you can reach the museum by phone at 401-598-2805, or by email at museum@jwu.edu 

Upcoming Events

October 2-4th, 2009.

Family Weekend at Johnson & Wales University

Featuring the Museum's Weekend of Fire


 

On Saturday, October 3rd, the Culinary Arts Museum will host the Weekend of Fire between the hours of 11am-2pm, featuring baking demonstrations in a wood-fired brick oven, tours of a Swiss Military Mobile bread-baking truck and blacksmithing demos of culinary tools.  The event is free to museum guests and will be held in the tent area adjacent to the museum.  Call 401-598-2805 for additional information.
This event is happening rain or shine!  We will have a tent with ample seating.