Further Future will host a food and drink panel this year to discuss the innovation, creativity, and sustainability surrounding how we will consume food in the future. Guests will include Kerry Clasby (The Intuitive Forager) to speak on evolving innovative food trends, Tobin Ellis to touch on the evolution of drinking trends in America, and Hunter Francis to explore the roots of the sustainable agriculture movement. For those interested in not just consuming food and drinks but speaking on their evolution, this is the place for you.
Bar designer and consultant Tobin Ellis is a former 6-time national mixology and bartending champion who develops fresh beverage programs, designs bars, and provides operations consultation for companies including Ian Schrager Hotels, Ritz-Carlton/Marriott, Starbucks Coffee Company, Ace Hotels, MGM/Mirage, and more. He has his own organic, all-natural bitters bottled with recycled labels and sold internationally in Whole Foods. Tobin also recently won a 2015 Good Design award from the Chicago Museum of Architecture for his signature line of bartending equipment for its ergonomic and efficient design. He spent the last year working on design for Starbucks “Store of the Future” program, much of which was focused on sustainability and other forward thinking initiatives where design impacts the global environment on a very large scale. Tobin lives in Las Vegas where he founded his consulting company, BarMagic of Las Vegas back in 1997
As the founder of Intuitive Forager, Kerry Clasby sources organic produce for celebrity chefs in Vegas and LA including all Mario Batali and Wolfgang Puck restaurants. Building upon her naturalistic approach to food, she started an heirloom tomato farm in California and foraged wild mushrooms in the winter. This was the beginning of her commitment to intuitively sourcing the best produce and artisan goods from small family farms, eventually being named one of top foragers in the country according to Time Magazine. She will bring a menu of salads, sandwiches and beautiful fruit to the Vendor Village at FF002.
Sam Marvin fueled his penchant for gastronomy at 19 when he packed his bags and enrolled in the prestigious Le Cordon Bleu in Paris. After being mentored by Georges Blanc and working at reputable restaurants from Switzerland to Holland, Marvin returned to LA where he became co-founder and Executive Chef of the iconic Bottega Louie Restaurant and Gourmet Market. Bottega Louie has become the most talked about and successful restaurant concept to grace LA in more than 20 years.
He returned in 2013 with Echo & Rig Steakhouse And Butcher Shop in Vegas, designing an imaginative menu and culinary program while serving up his world famous portobello fries. The establishment balances creativity with a customer-centric approach, sticking to the core mentality that there is a value to having quality and options.
Hunter Francis is director and founder of the Center for Sustainability in the College of Agriculture, Food and Environmental Sciences (CAFES) at Cal Poly – San Luis Obispo. He holds an M.S. in Agriculture with a specialization in Soil Science from Cal Poly, where he also serves as a part-time lecturer. As part of his master's work, Hunter developed Cal Poly's Organic Agriculture course and the Cal Poly Organic Farm. In 2012, he founded Cal Poly's Compost Project. He has helped develop numerous community and continuing education workshops and conferences, most recently, the SLOcavore series in collaboration with Cal Poly
Extended Education. He previously worked in the whole foods movement and has been active in the local community to strengthen regional agricultural systems. He is a board director of Central Coast Grown, the Sustainable Poultry Network and co-editor of 'Applied Biodynamics.'
Phil McGrath, is the fourth generation of his family to farm on the Oxnard Plain in Ventura County (the fifth and sixth generations are on the way). Phil regards farming in this area as “a dream” and says there is nothing better for him, especially when it comes to organic farming. Phil serves on the Ventura County Farm Bureau board. He’s also a member of theLos Angeles Food Policy Council. An innovator, he was part of the group that started a Farm to School program in Ventura County and is also part of a pilot program designed to develop a local food hub. Phil’s true passion is farm education. For twenty-five years he has conducted farm tours with elementary, high school and college classes. He can often be found hosting agricultural delegations from all over the world.