Wednesday, January 29, 2014
8:00pm (Reception: 6:30-7:30pm)

An Evening  with Chef Suzanne Goin
in conversation with Russ Parsons

The A.O.C. Cookbook

William Turner Gallery
Bergamot Station Arts Center
2525 Michigan Avenue,
Santa Monica, CA 90404

$20 General Admission
$45 Includes Goin’s book + Reserved seat
$95 Includes pre-reception + Goin’s book, + Reserved Seat*
* Reception includes selection of items from the AOC Cookbook

For her first book, Sunday Suppers at Lucques, which featured recipes from her popular first restaurant, Suzanne Goin received a James Beard Award. Now, in The A.O.C. Cookbook, she brings us recipes from her sophomore restaurant, turning the small-plate, shared-style dishes that she made so famous into main courses for the home chef.

One of Los Angeles’ most beloved chefs, Suzanne Goin cooks with a palette of colors and flavors that showcase the best farmers and producers from the Southern California markets. Her fine dining restaurants, Lucques, a.o.c., and Tavern, and her signature marketplaces for casual dining, The Larder at Maple Drive, The Larder at Burton Way, and opening this summer, The Larder at Tavern at the Tom Bradley International Terminal at LAX, reflect her passion for seasonal cooking with ever-changing menus and artfully presented dishes bursting with colors and textures that embrace the beauty and decadence of California gardens.

Among the many recipes included in the book are her addictive Bacon-Wrapped Dates with Parmesan; Duck Sausage with Candied Kumquats; Dandelion and Roasted Carrot Salad with Black Olives and Ricotta Salata; California Sea Bass with Tomato Rice, Fried Egg, and Sopressata; Lamb Meatballs with Spiced Tomato Sauce, Mint, and Feta; and S’Mores with Caramel Popcorn and Chocolate Sorbet.

Her artistry has earned her numerous accolades including Food & Wine Magazine‘s “Best New Chefs of 1999,” the James Beard Foundation’s “Best Chef: California” in 2006, and five more nominations by the Foundation for Outstanding Chef of the Year. She has been the exclusive caterer for the annual Screen Actor Guild (SAG) Awards for four years, and prepared dinners for President Obama and the First Lady at her restaurant, Tavern. She has been featured in Bon Appétit, Gourmet, Saveur and Food & Wine magazines.

The A.O.C. Cookbook is Suzanne’s second book.  She and David live in Los Angeles with their three children, two cats, one dog and multiple fish.

Russ Parsons is the food editor and columnist of the Los Angeles Times. He has been writing about food for more than 25 years, including more than 20 years at The Times. He has won many food journalism awards, including those from the International Association of Culinary Professionals, the Association of Food Journalists and the James Beard Foundation and in 2008 he was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage, the hall of fame of American cooking. He is the author of the cookbooks How to Read a French Fry, which was a finalist for two Julia Child cookbook awards, and How to Pick a Peach, which was named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.