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BostonTalks Series

BostonTalks: The Restaurant Industry During the COVID-19 Outbreak

In partnership with:
With support from: Lowell Institute
Date and time
Thursday, April 16, 2020

Curiosity Desk’s Edgar B. Herwick III discusses the restaurant industry during COVID-19 with three local chefs. Hear how they have creatively taken on the new environment that the industry is facing. Local chefs and restaurant owners from Juliet, Blue Dragon, and Clover share their experiences.

Ming Tsai is the James Beard Award-winning chef/owner of Blue Dragon in Massachusetts and his latest venture BABA at the Yellowstone Club in Big Sky, Montana. An Emmy Award-winner, Ming hosts PBS-TV's Simply Ming, now in its seventeenth season. Ming is the author of five cookbooks: Blue Ginger: East Meets West Cooking with Ming Tsai, Simply Ming, Ming's Master Recipes, Simply Ming One-Pot Meals and Simply Ming In Your Kitchen. Ming supports many charities including Family Reach, a non-profit whose mission is to provide financial relief and support to families fighting cancer, of which he is currently
**Ayr Muir** is the founder and CEO of Clover Food Lab, a vegetarian fast food chain. Muir is a MIT material science graduate and Harvard MBA alum who got started in 2008 with food trucks and then restaurants in Massachusetts, serving fast-casual, vegetarian meals to meat eaters.
Joshua lewin is the culinary and creative director at Juliet + Company.
Katrina Jazayeri is co-owner as well as Wine Commander and set designer at Juliet + Company. She is a designer, builder, and restaurateur, who uses personal interaction and natural hospitality to encourage alternative ways of looking and working, and to create social change.