Screen Shot 2015-08-20 at 7.17.23 AM
 
Tuesday, November 3, 2015
8:00pm (Reception, 6:30-7:30pm)
 
An Evening with Michael Anthony
in conversation with Rachel Levin
 
discussing his new cookbook,
V IS FOR VEGETABLES: Inspired Recipes & Techniques
for Home Cooks—from Artichokes to Zucchini


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

PURCHASE TICKETS 
$50 Reserved Section seating + Book
$95 Pre-Reception(6:30-7:30pm)* + Reserved Section seating + Book
$20 General Admission
* Reception includes selections prepared from the cook book, California wine

Michael Anthony is the executive chef-partner of Gramercy Tavern, the executive chef and director of Untitled, and the author of The Gramercy Tavern Cookbook. He received the James Beard Award for Outstanding Chef in the United States in 2015, after being named Best Chef, New York City, in 2012. Prior to joining Gramercy Tavern in 2006, he was the executive chef of Blue Hill at Stone Barns.

V IS FOR VEGETABLES: Inspired Recipes & Techniques for Home Cooks—from Artichokes to Zucchini is Michael Anthony’s first stand-alone cookbook. No one speaks the language of vegetables more eloquently than Michael Anthony, and in this beautiful gift to home cooks, he shows how to master the vibrant world of plant-based cooking. 

V IS FOR VEGETABLES includes a multitude of genius tips, helpful photographs, and exceptional recipes — all created in a home kitchen with a simple goal: to inspire cooks of all kinds to grasp the bounty of their produce markets, one glorious vegetable at a time. Anthony guide the reader through the market and at the stove. He tames prickly artichokes, elevates humble beets, and chops through thickets of chard and kale—just a few of the more than sixty vegetables this book covers. The result is a master class in unlocking the life-giving benefits and intense flavors of vegetables for every season.  

V IS FOR VEGETABLES speaks to vegetarians and omnivores alike. The recipes include crisply composed salads, fresh herb sauces, satisfying warm gratins, vibrant stews, simply sautéed greens over a bowl of grains, and veggies with meat and fish, too. They capitalize on the delicious effects of caramelization, flavorful broths, and the satisfying crunch of a raw vegetable served alongside its cooked counterpart. Each recipe was tested with a home cook’s needs in mind, and leads to a more naturally healthy and luxurious way of eating. 

Rachel B. Levin is the Los Angeles Editor at Clean Plates, a guide to healthy and sustainable restaurants and products, and the Los Angeles Local Expert forTravel+Leisure. She has written about food, restaurants, and healthy living for numerous publications including the Los Angeles Times, Travel Channel, andWestways, among others.

 

Thursday, May 7, 2015
8:00pm (Reception 6:30-7:30pm)

Charlie Palmer
in conversation with Michael Voltaggio

discussing his cookbook
Charlie Palmer’s American Fare:
Everyday Recipes from My Kitchens to Yours

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

PURCHASE TICKETS
$20 General Admission
$30 Reserved Seats
$50 Includes Palmer’s cookbook + Seat in reserved section
$95 Pre-event reception, the cookbook, Seat in reserved section

Since the beginning of his celebrated career, master Chef and hospitality entrepreneur Charlie Palmer has received critical acclaim for his signature Progressive American Cuisine, a style built on rambunctious flavors and unexpected combinations with a deep and lasting infusion of classical French technique. Influenced by his childhood experiences working in his family’s vegetable garden, Palmer was an early advocate of farm over factory food. In 1988, he made a landmark commitment to creating dishes featuring regional American ingredients at his sublime three-star Aureole, once situated in a historic town house off Manhattan’s Madison Avenue. Today Palmer’s flagship Aureole is strategically located within New York City mid-town’s dramatically modern Bank of America Tower at One Bryant Park.
 
Over the years, Palmer combined his creative cooking spirit and flair for business to open eleven notable restaurants across the country, a growing collection of food-forward wine shops and award-winning boutique hotels. But even today, the chef still steps in the kitchen with reinvention on his mind. “Without a doubt, people eat with their eye long before they put fork to food, so I continue to look for a playful yet respectful way to create excitement on the plate.”
 
A frequent guest on NBC’s Today Show, Charlie Palmer is also the author of five cookbooks, Remington Camp Cooking (2013), Great American Food (1996), Charlie Palmer’s Casual Cooking (2001), The Art of Aureole, (2002), and Charlie Palmer’s Practical Guide to the New American Kitchen (2006).
 
From Publisher’s Weekly:
Chef and restaurateur Palmer pays homage to American cuisine in this vibrant and enticing collection. In his early days, Palmer was among the first wave of chefs to embrace ingredients native to the U.S. and recipes that had long been overlooked. Years later, his cooking still reflects that domestic influence in dishes such as corn chowder with shrimp; honey-smoked whole turkey; and striped bass stuffed with crab and mushrooms. While many dishes are restaurant quality, such as Florentine-roasted strip loin and the leg of lamb with herbs and roasted garlic, the recipes are well within a home cook’s grasp. The intriguing warm pork and lentil salad and a gorgeous Brussels sprout and ricotta gratin are recipes that both professional and amateur chefs will turn to again and again. While Palmer covers the basics, he also offers appealing quick and easy lunches, including croque monsieur with mornay sauce, and baked ratatouille. His standout chapter explores family favorites, which include chicken liver pâté, baked littleneck clams, lentil–butternut squash soup, and oatmeal cookies. Fans will delight in this exceptional, accessible cookbook.
 
Michael Voltaggio is the chef and owner of acclaimed restaurant Ink. and artisanal sandwich concept ink.sack – both in Los Angeles. Having called Los Angeles home since 2008, he is inspired by the city’s diverse ethnicities, cultures and industries, and has reinterpreted a new class of finer dining at Ink., dubbing the food and experience there as modern los angeles. Ink. was named “best new restaurant in america” by GQ magazine.

In 2013, Voltaggio received the distinction as one of Food & Wine magazine’s best new chefs in the award’s 25th anniversary year, joining an elite list of chefs in America. This was a career highlight for him, considering his humble beginnings nearly 20 years earlier when his first job at 15 was working for his older brother Bryan at a local hotel kitchen in their hometown of Frederick, MD. Following Bryan’s lead into the culinary world, Michael received his formal education by earning a prestigious position at the venerable Greenbrier apprenticeship program in West Virginia, graduating when he was 21(at the time the youngest to have done so).

Previously, Voltaggio spent time at the helm of numerous high-profile kitchens across the country. Some include Charlie Palmer’s Dry Creek Kitchen in Healdsburg, CA, where he earned a Michelin Star, and The Bazaar by Jose Andres at the SLS Hotel in Beverly Hills where he earned a 4-star review from the Los Angeles Times and finalist nomination for “best new restaurant” from the James Beard Foundation. Additional accolades include being named Angeleno magazine’s best new chef in 2010 and selected by star chefs as a rising star chef that same year.

He is the author, with his brother, of their first cookbook, aptly titled Volt Ink. – named after their flagship restaurants. 

Voltaggio may best be known for his win on Bravo TV’s Emmy award-winning season of Top Chef. He has since made many returns to television with guest appearances on various cooking and food shows. Soon he will be back on the small screen with a new series for Travel Channel currently titled Breaking Borders, slated to air in early 2015.

 
Mark Bittman, Yotam Ottolenghi and Marcus Samuelsson speak at Live Talks LA, October 2014

Mark Bittman, Yotam Ottolenghi and Marcus Samuelsson speak at Live Talks LA, October 2014

We are excited about a series of food events at Live Talks Los Angeles this fall.  All three are held at All Saints Church, Beverly Hills and are preceded by a reception with selections prepared from each of the cookbooks featured.  We feature Mark Bittman on October 16, Yotam Ottolenghi on October 23 and Marcus Samuelsson on October 28.

October 16, Mark Bittman — one of America’s best-known and most widely respected food writers. He covers food policy, cooking, and eating as an Opinion columnist for The New York Times and the paper’s Sunday Magazine. He produced “The Minimalist” column for 13 years and has starred in several popular Public Television cooking series. Now a frequent public speaker, he appears regularly on the Today Show and is a guest on a wide range of television and radio shows. Bittman has authored more than a dozen cookbooks, including How to Cook Everything® The Basics, How to Cook Everything®, How to Cook Everything® Vegetarian (all available as apps), Food Matters and The Food Matters Cookbook, and the new VB6™: Eat Vegan Before 6:00. Visit his website.  In How to Cook Everything Fast, Bittman provides a game plan for becoming a better, more intuitive cook while you wake up your weekly meal routine with 2,000 main dishes and accompaniments that are simple to make, globally inspired, and bursting with flavor.

October 23, Yotam Ottolenghi who owns an eponymous group of four restaurants, plus the high-end restaurant, Nopi, in London. His previous cookbooks—Plenty, Jerusalem, and Ottolenghi—have all been on the New York Times bestseller list. He writes for The Guardian, and appears on BBC.  Plenty More is the much anticipated follow-up to Ottolenghi’s bestselling and award-winning cookbook Plenty, featuring 120 vegetarian dishes organized by cooking method. Plenty influenced the way people cook and eat vegetables. Its focus on flavorful, vegetable-centric dishes that emphasize spices and fresh ingredients caused a produce-cooking craze in the UK, the US, and the world over. Plenty More continues in the spirit of Plenty, with dazzling dishes, prepared raw, grilled, baked, simmered, cracked, or braised. It features recipes for main dishes, sides, salads, and sweets including Membrillo and Stilton Quiche, Buttermilk-Crusted Okra, Candy Beets with Lentils, Roasted Rhubarb with Sweet Labneh, and Quince Poached in Pomegranate Juice.

October 28, Marcus Samuelsson, owner of Red Rooster restaurant in Harlem and former Executive Chef and co-owner of New York’s Restaurant Aquavit, AQ Cafe at Scandinavia House, and Riingo. The youngest chef ever to receive two three-star ratings from The New York Times, he starred on Discovery Home Channel’s Inner Chef.  His cookbooks include Aquavit and the New Scandinavian Cuisine, The Soul of a New Cuisine, which won the 2007 James Beard Foundation Award for best international cookbook, and New American Table.  He is winner of Top Chef Masters, and a judge on Chopped. In 2009, he was chosen by President Obama to cook the first state dinner.  In his latest cook book, Marcus Off Duty, Samuelsson shows how he cooks at home for family and friends. Born in Ethiopia, raised in Sweden, and trained in European kitchens, he is a world citizen turned American success story.  The recipes blend a rainbow of the flavors he experienced in his travels—Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. His eclectic, casual food includes dill-spiced salmon; coconut-lime curried chicken; mac, cheese, and greens; chocolate pie spiced with Indian garam masala; and for kids, peanut noodles with slaw.

Previous food events at Live Talks Los Angeles include: Marcus Samuelsson in 2012 discussing his memoir; Daniel Boulud with Jonathan Gold and Suzanne Goin with Russ Parsons.  Videos to each are in the links.