Chef's Roundtable: A Conversation on Local Food

 | What does it really mean to cook local — and why does it matter?
 Chefs Emily Mingrone, Arturo Franco-Camacho, and Damon "Daye" Sawyer get honest about sourcing close to home, building relationships with local farmers and fishers, and what sustainable food can look like on a Connecticut plate. Moderated by Tagan Engel of The Table Underground.
 Recorded live at the New Haven Museum as part of the 2026 International Festival of Arts & Ideas.
 Featuring:
 
 Chef Emily Mingrone, Tavern on State, Provisions on State, Fair Haven Oyster Co. and The Pearl
 
 Chef Arturo Franco-Camacho, Geronimo Southwestern Kitchen, Shell & Bones Oyster Bar, and Camacho Garage
 
 Chef Damon "Daye" Sawyer, 29 Markle Ct
 
 Moderated by Tagan Engel, The Table Underground
 #NothingWasted #ArtIdea2026 #EatLocalCT #ChefsRoundtable

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