An Evening with Dan Barber: The Third Plate

An Evening with Dan Barber: The Third Plate
Dan Barber
Event co-hosted by:
Southern Rail Restaurant

The James Beard Award-winning chef, who was named one of Time magazine's "100 Most Influential People in the World," visits with his book, a proposal for revolutionary changes in how we grow and consume food.

Click to watch Barber's hugely popular TED talk, How I Fell in Love with a Fish.

After more than a decade spent investigating farming communities around the world in pursuit of singular flavor, Barber finally concluded that–for the sake of our food, our health and the future of the land—America's cuisine required a radical transformation. Drawing on the wisdom and experience of chefs, farmers and seed breeders around the world, Barber proposes a new definition for ethical and delicious eating. Barber charts a bright path forward for eaters and chefs alike, daring everyone to imagine a future for our national cuisine that is as sustainable as it is delicious.

  • TICKET (admits two) is free when you purchase The Third Plate from Changing Hands Bookstore.
  • Letter groups (printed on top of ticket) will be called at 7:30pm to fill seats and designated standing room. If available, seating and standing room opens to those without tickets at 7:50pm.
  • Booksigning line forms by assigned letter group after the presentation. Those without tickets may get their books signed after ticket-holders.
  • Event details may be subject to unannounced changes.
  • CAN'T MAKE IT? Order your copy at Changing Hands and we'll have it autographed it for you. We ship anywhere in the US and to most international locations. Click "add to cart" below or give us a call.

Please note: Before the booksigning, Southern Rail Restaurant hosts a three-course farm-to-table experience of all local Arizona-sourced dinner ingredients, inspired by Chef Barber's visit.

  • Brown Paper TicketsDINNER begins at 6pm at Southern Rail preceeding the booksigning.
    • Cost: $79 per person plus tax and service fee (includes one copy of The Third Plate).
      • Includes complementary admission to the 8pm booksigning following the dinner.
    • Reservations required: Reserve your table at Brown Paper Tickets or by calling Southern Rail at 602.200.0085.
  • Admission to booksigning free with dinner reservations.
  • Event details may be subject to unannounced changes.

DAN BARBER is the Chef of Blue Hill, a restaurant in Manhattan's West Village, and Blue Hill at Stone Barns, located within the nonprofit farm and education center, Stone Barns Center for Food & Agriculture. His opinions on food and agricultural policy have appeared in the New York Times, along with many other publications. Barber has received multiple James Beard awards including Best Chef: New York City (2006) and the country's Outstanding Chef (2009). In 2009 he was named one of Time magazine's 100 most influential people in the world.
The Third Plate: Field Notes on the Future of Food Cover Image
ISBN: 9780143127154
Availability: Not Available In-Store - Usually Ships from Warehouse in 1-5 Days
Published: Penguin Books - April 7th, 2015

The Third Plate: Field Notes on the Future of Food Cover Image
ISBN: 9781594204074
Availability: Special Order - Subject to Availability
Published: Penguin Press - May 20th, 2014