This really is FAB
FAB, a business workshop for women in the hospitality industry, is growing year over year, and this year’s conference June 9-11 in Charleston is no exception. The lineup of James Beard Award-nominated chefs, restaurant owners, and other award-winning hospitality professionals is impressive, and the chance to glean knowledge gained from their decades of experience could be priceless.
This is my plug for all you Upstate women in food and beverage to get yourselves to FAB. I attended last year, and the connections I made and witnessed were worth far more than the price of admission.
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Join this incredible group of women @thisisfabchs. Tickets on sale now. #thisisFAB #speakerlineup #tickets #onsalenow #charleston #workshop #bywomenforwomen . . . . . . FAB Speakers: @kellyfields @kutinaruhumbika @ladykave @chefkatiebutton @cherylday @cheezbandit @erinpatinkin @juliakeelin @thecollectress @ameliekang @elisekornack @annaboomh @laurenbaileylb @edie_retail @chefkkessig @rutabaga2 @fwscout @carylchinn @samappel @cheetieku @sarahgavigan @craveadiehl @annhmarshall @kristakscruggs @xbecca @barbaralynchbos @chefreyeduong @saraclow @camillebecerra @chefjennydorsey @lisamariedonovan @marcidelighted @table81 @jodiliano @alyssamikiko @mlstumpe @krystalcmack @chefandthef @dzukofsky @marthashoover @trudi_wagner @daniellehgould @k__barnett @karaleefallert @jhussain13 @jennlouis @meetapp @kindredrestaurant @patriciaduffy.265 @thisisfabchs
Here’s the lowdown: FAB was created by women for women in the hospitality industry, from those just getting started to the seasoned veterans, to connect, share, and learn about the business of food and beverage. With two days’ worth of topics to choose from, you can personalize your FAB experience. Topics include PR strategy, sustainability, expansion, and more.
There will be plenty of time for questions, as well as networking opportunities, and by networking, they mean hanging out doing a champagne ice luge with chefs like Kelly Fields and Barbara Lynch. It’s a good time.
Tickets include the welcome reception and keynote address on June 9; access to two full days of programming, including panels, discussions, and networking; choice of schedule; morning and afternoon snacks, lunches, coffee, and more provided by women-owned businesses; Monday happy hour to engage with fellow attendees and speakers; and entry to an afterparty blowout with Ladies With Balls, the bowling league created by JBFA-nominated restaurateur Martha Hoover.
Visit thisisfab.com for all the details and tickets.
ICYMI from UBJ: Vegan Fro-Yo
Yup, it’s coming to Greenville this May in the former American Roadside Burger location at 301 E. McBee Ave. that closed in February. The new restaurant, green fetish (lower caps intended), is a unique-to-Greenville, organic, farm-to-table, fast-casual concept that will be allergen-friendly, vegan-friendly, and refined-sugar-free. The menu will feature 10-12 grain- and greens-based bowls, acai and pitaya bowls, smoothies, toasts, wraps, superfood lattes, and vegan frozen yogurt, says operator Chris Yun.
Backed by the family that operates Lieu’s Chinese Bistro and both locations of Otto Izakaya, this departure from the Asian-inspired menu is a complete about-face from those gluten- and fried-food-heavy menus.
Yun’s particular bent toward healthy menu items stemmed from his own health journey, having lost 90 pounds in 12 months by simply making better food choices.
“It showed me the importance of food,” he says. “You can eat healthy, but it can taste good. It’s important for people to know how to take care of your body.”
Yun plans to have something for everyone: catering to meat-eaters with a bowl of meat and potatoes called “The Carnivore,” the create-your-own bowl option, several kinds of smoothies and fruit-heavy bowls, organic coffee, plenty of gluten-free options, beer, wine, an in-house charcoal lemonade, iced tea sweetened with agave nectar, and, of course, the plant-based frozen yogurt in matcha (bright green) and charcoal (black) flavors.
“Everything I cook is with minimal ingredients so the majority of people can enjoy them,” Yun says. “I don’t want anyone to come in here and feel like they can’t eat anything.”