Seacoast Rep's EAT IT UP: FOOD TALKS! to Feature Moxy's Matt Louis, 8/25

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Seacoast Rep's EAT IT UP: FOOD TALKS! to Feature Moxy's Matt Louis, 8/25

Eat It Up: Food Talks! will be taking stage for the second talk in its Chef Series at the Seacoast Repertory Theatre, this time with Chef Matt Louis of Moxy Restaurant in Portsmouth. The goal of the series is to provide the Seacoast community with a view into local and national food culture with a focus on sustainability, artistry, and innovation. Eat It Up aims to provide a space for food enthusiasts and professionals to have a dialogue with some of the drivers of our local food culture.

Matt Louis is one of the more decorated Portsmouth chefs, being a James Beard Award semifinalist. Louis worked under famed chef Thomas Keller at The French Laundry and was part of the opening team of Per Se. After, he worked in a number of prestigious kitchens before finding his way to the Seacoast by way of The Wentworth by the Sea, opening Moxy soon after. Louis will present a food-focused talk and talk-back on topics of his choosing, with discussion moderated by host Brian Kelly.

"Since we want the talks to be as honest and open as possible, every speaker gets to talk about whatever they like, however they like," says host Brian Kelly. "Chef Louis has a very interesting history and some strong opinions, and I know he plans to have a very audience-driven kind of discussion around that."

Eat It Up: Food Talks is co-produced by Evan Mallett of Black Trumpet, Brian Kelly and Kathleen Cavalaro of eight/one productions, and Knate Higgins of the Seacoast Repertory Theatre. Future guests will include Gregg Sessler of Cava, Evan Hennessey of Stages at One Washington, and Mark Segal of Demeter's Steakhouse.

Seacoast Repertory Theater and Eat It Up will donate a portion of all ticket sales to The Chefs Collaborative's Culinary Sponsorship Program, a non-profit network of chefs dedicated to changing the sustainable food landscape using the power of connections, education and responsible buying decisions.

There will be a reception at 6:30pm for VIP ticketholders which include an exclusive meet and greet and hor d'oeuvres catered by Chef Louis with ingredients provided by Dole & Bailey, and a beer pairing generously donated by Smuttynose Brewery. VIP tickets are $40 and also include priority seating. General Admission tickets are $12 and include the Smuttynose pairing as well.

All Industry Workers who provide proof of employment in the industry or an "industry ticket" will be allowed to name their price for tickets. Industry tickets are available day of show only and are subject to availability. VIP Tickets are limited to 60, seating is limited and due to high demand, advance purchase is recommended.

Tickets may be purchased online at www.seacoastrep.org, in person at 125 Bow Street Portsmouth, NH 03801, or over the phone at 603.433.4472.

Eat It Up: Food Talks! is an ongoing series of talks at the Seacoast Repertory Theatre featuring chefs, farmers, sommeliers, cooks, foragers, brewers and more from the Seacoast and beyond. For more information, or to schedule an interview, please contact Knate Higgins at 603-433-4722 or at info@seacoastrep.org.

Photo Credit: Enna Grazier

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