A Conversation with Four Women Culinary Entrepreneurs, Moderated by Sheryl Julian

The Culinary Guild of New England celebrates its 45th year with a reception followed by a panel discussion with four women culinary entrepreneurs—who have left an indelible mark on New England’s culinary landscape—moderated by Sheryl Julian, an accomplished food writer and a co-founder of the Culinary Guild of New England. Sheryl is widely recognized for her contributions as the former Boston Globe food editor and her deep commitment to the culinary arts. The panelists include:

• Ana Sortun is renowned for her culinary ventures Oleana, Sarma, and Sofra that have redefined Mediterranean cuisine in the New England region. She was named Best Chef in the Northeast by the James Beard Foundation in 2005 and has been a James Beard Semi-Finalist for Outstanding Chef in 2015, 2016, 2017, 2019 and 2020. She is the author of Spice: Flavors of the Eastern Mediterranean and Soframiz: Vibrant Middle Eastern Recipes from Sofra Bakery.
• Karen Collins is the founder and owner of Bisousweet, which began in her kitchen and blossomed into a thriving wholesale bakery that sells a variety of baked goods to small independent retailers in New England, as well as to larger supermarket chains, such as Whole Foods, Wegmans, Market Basket, Roche Bros, Kings and Balducci's.
• Jen Verrill is a pillar of the local culinary community, who has nurtured the farm-to-table movement and brought fresh, local produce to the forefront. She developed her interest in cooking and baking while working in local restaurants in Concord and Rhode Island after graduating from college. Upon returning to the family farm, she started baking the first of many Verrill Farm pies. Today the Verrill Farmstand features New England specialty foods, their own fresh produce and flowers, gifts, prepared foods to go, and some of the best homemade baked goods in town.
• Dr. Kathryn Oh is the founder of Panbiotics, which merges culinary innovation with scientific research to create groundbreaking food products that enhance health and well-being. Prior to starting her company she was a primary care physician at Acton Medical Associates for 30 years.

The event promises to be a source of inspiration for aspiring chefs, entrepreneurs, and food enthusiasts, encouraging them to pursue their culinary dreams with passion and dedication.

Space is limited, so an early response is advised. Admission is $50 for non-members, of which $10 can be applied toward the organization’s $95 annual membership dues, if one joins within two weeks of the event, and $40 for members. Non-member tickets are available at https://bit.ly/3sbsf5z. To become a member in order to receive the reduced member rate, visit https://www.culinaryguild.org/new-member-application/. Membership includes generous discounts from the organization’s culinary business partners, invitations to all Guild events such as private cooking classes, demonstrations, and dinners, bi-monthly e-newsletters, and access to the member directory.

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