Posts Tagged ‘Food & Wine’
Carla Hall with Russ Parsons
6:30-7:30pm Reception
Carla Hall
in conversation with Russ Parsons
discussing her cookbook
Carla Hall’s Soul Food: Everyday and Celebration
William Turner Gallery
Bergamot Station Arts Center
2525 Michigan Avenue,
Santa Monica, CA 90404
PURCHASE TICKETS
$50 Reserved Seat + Book
$20 General Admission Seat
$95 Reserved Seat + Book + Reception*
*Reception (6:30-7:30pm) includes selections prepared from the book
Fan favorite on Bravo’s Top Chef, Carla Hall celebrates soul food and gives classic dishes her own fresh twists, with 145 delectable recipes updated for the way we eat now. She was Co-host of ABC’s hit Emmy Award-winning lifestyle show The Chew.
In Carla Hall’s Soul Food, the beloved chef and television celebrity takes us back to her own Nashville roots to offer a fresh, lip-smackin’ look at America’s favorite comfort cuisine and traces soul food’s history from Africa and the Caribbean to the American South. Carla shows us that soul food is more than barbecue and mac and cheese. Traditionally a plant-based cuisine, everyday soul food is full of veggie goodness that’s just as delicious as cornbread and fried chicken.
From Black-Eyed Pea Salad with Hot Sauce Vinaigrette to Tomato Pie with Garlic Bread Crust, the recipes in Carla Hall’s Soul Food deliver her distinctive Southern flavors using farm-fresh ingredients. The results are light, healthy, seasonal dishes with big, satisfying tastes—the mouthwatering soul food everyone will want a taste of.
Recipes include:
- Cracked Shrimp with Comeback Sauce
- Ghanaian Peanut Beef Stew with Onions and Celery
- Caribbean Smothered Chicken with Coconut, Lime, and Chiles
- Roasted Cauliflower with Raisins and Lemon-Pepper Millet
- Field Peas with Country Ham
- Chunky Tomato Soup with Roasted Okra Rounds
- Sweet Potato Pudding with Clementines
- Poured Caramel Cake
With Carla Hall’s Soul Food, you can indulge in rich celebration foods, such as deviled eggs, buttermilk biscuits, Carla’s famous take on Nashville hot fried chicken, and a decadent coconut cream layer cake.
Featuring 145 original recipes, 120 color photographs, and a whole lotta love, Carla Hall’s Soul Food is a wonderful blend of the modern and the traditional—honoring soul food’s heritage and personalizing it with Carla’s signature fresh style. The result is an irresistible and open-hearted collection of recipes and stories that share love and joy, identity, and memory.
Russ Parsons was the food editor and columnist of the Los Angeles Times for more than 25 years. He has been writing about food for more than 30 years and is the author of the cookbooks How to Read a French Fry, and How to Pick a Peach. He is a member of the James Beard Foundation’s Who’s Who of Food and Beverage in America, the hall of fame of the food world. In addition, he has won every major American food journalism award, including those from the International Association of Culinary Professionals the Association of Food Journalists, and the James Beard Foundation. How to Read a French Fry was a finalist for two Julia Child cookbook awards. How to Pick a Peach was named one of the best 100 books of the year by both Publisher’s Weekly and Amazon.
Yotam Ottolenghi
An Evening with
Yotam Ottolenghi
Ottolenghi Simple
Ann and Jerry Moss Theatre
New Roads School
Herb Alpert Educational Village
3131 Olympic Blvd.,
Santa Monica, CA 90404
THIS EVENT IS SOLD OUT.
Video will be posted on our site a week after the event.
PURCHASE TICKETS
$60 Reserved Section Seat + Book
$50 General Admission Seat + Book
$20 General Admission Section Seat
Yotam Ottolenghi is the author of the New York Times best-selling cookbooks Plenty, Ottolenghi, Plenty More, NOPI, Sweet, and Jerusalem, which was awarded Cookbook of the Year by the International Association of Culinary Professionals and Best International Cookbook by the James Beard Foundation. He lives in London, where he co-owns an eponymous group of restaurants and the fine dining restaurants NOPI and ROVI. He previously appeared at Live Talks Los Angeles when Plenty More and Sweet were published. Follow him on Twitter (@ottolenghi) and Instagram.
“No chef captures the flavors of the moment better than Yotam Ottolenghi.”
—Bon Appétit
“Ottolenghi is a genius with vegetables–it’s possible that no other chef has devised so many clever ways to cook them.”
—Food & Wine
“Yotam Ottolenghi is the most creative but also practical cook of this new culinary era–a 21st-century Escoffier.”
—Wall Street Journal
Yotam Ottolenghi is known for flavor-packed recipes that reinvent Middle Eastern fare. Among his six New York Times bestselling cookbooks, Plenty elevated vegetables to star status, Jerusalem linked food and diplomacy, NOPI brought fine dining home, and Sweet saved room for dessert.
Ottolenghi Simple shows that ambitious, memorable recipes can also be easy to make. His 130 clever new dishes develop flavor without fuss. Here, dinner can be served in less than 30 minutes, sometimes with 10 ingredients or fewer, often using just one pot or pan, with options for making ahead of time.
Ottolenghi Simple builds kitchen confidence with elemental recipes that stay true to Yotam’s culinary DNA. There’s Burrata with Grilled Grapes and Basil; Gem Lettuce with Fridge-Raid Dressing; Brussels Sprouts with Burnt Butter and Black Garlic; Baked Mint Rice with Pomegranate and Olive Salsa; Soba Noodles with Lime, Cardamom, and Avocado; Slow-Cooked Chicken with a Crisp Corn Crust; and Mint and Pistachio Chocolate Fridge Cake, among many other dazzling ingredient combinations. Photos by Jonathan Lovekin compliment a playful book design that helps readers realize, it’s all delicious and doable.
Whether scrounging for brunch, prepping for a dinner party, or bursting through a weeknight meal-sprint, Ottolenghi Simple delivers minimal hassle for maximum joy, offering pliant solutions for the frazzled or defiantly lazy among us. Yotam brilliantly captures what is simple, relaxing, and therefore fun about cooking.
René Redzepi and David Zilber
René Redzepi and David Zilber
in conversation with Jessica Koslow
discussing their new cook book,
The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Ann and Jerry Moss Theatre
New Roads School
Herb Alpert Educational Village
3131 Olympic Blvd.,
Santa Monica, CA 90404
THIS EVENT IS SOLD OUT.
Video will be posted on our site a week after the event.
PURCHASE TICKETS
$60 Reserved Section Seat + Book
$50 General Admission Seat + Book
$20 General Admission Section Seat
René Redzepi is the chef and co-owner of Noma in Copenhagen, four times recognized as the world’s best by the World’s 50 Best Restaurants. Redzepi has twice appeared on the cover of Time magazine (and been named one of Time’s 100 Most Influential People in the World); been featured in publications from the New York Times to Wired; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, Noma: Time and Place in Nordic Cuisine, was an IACP and James Beard Award winner. He is also the author of A Work in Progress. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph.
David Zilber is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.
“With The Noma Guide to Fermentation, René and his team have written the definitive guide to creating fermented foods. We’re all smarter for the years of research that went into this book, and I’m thrilled that home cooks and professionals alike have access to this information.”
—David Chang, chef/founder of Momofuku
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles.
Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes.
Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Jessica Koslow is a Los Angeles area native, bestselling cookbook author, and the James Beard Award-nominated chef-owner of SQIRL, the internationally celebrated, East Hollywood breakfast-lunch cafe that has been called “forward-thinking,” “downright revolutionary,” and home to “everything I want, on one plate, over and over again.” Her restaurant has appeared on Condé Nast’s Where In the World to Eat, Eater’s 38 Best Restaurants in America, and Jonathan Gold’s 101 Best Restaurants list.
Nigella Lawson with Russ Parsons
8pm (Reception: 6:30-7:30pm)
Nigella Lawson
in conversation with Russ Parsons
At My Table:
A Celebration of Home Cooking
Ann and Jerry Moss Theatre
New Roads School
Herb Alpert Educational Village
3131 Olympic Boulevard
Santa Monica, CA 90404
PURCHASE TICKETS
$50 Reserved Section Section + Book
$95 Reception (6:30-7:30pm) + Reserved Section Seat + Book
$20 General Admission Seat
$30 Reserved Section Seat
Nigella Lawson, food enthusiast, television personality, and journalist, has written ten bestselling cook books including the classics How to Eat, Feast, and How To Be A Domestic Goddess—the book that inspired a whole new generation of bakers. These books, her host role on ABC-TV’s The Taste, along with her Quick Collection apps, and her successful television series on Food Network, E! Entertainment Television, Style, and the BBC, have made her a household name around the world. Visit her website.
Nigella Lawson has long been a champion of the home cook, creating recipes that are approachable and achievable. Her new book, At My Table: A Celebration of Home Cooking includes over a hundred new recipes that she has shared with friends and family at her table, and are offered here for her readers to enjoy.
“This book, like all the books I’ve written and all the cookery books I’ve read, is not just a manual, but a collection of stories and a container of memories.” — Nigella Lawson
It is abundant with recipes that are warming, comforting, and inspirational, from new riffs on classic favorites – Chicken Fricassee; Maple Roast Plums – to adventures in a host of new dishes and ingredients: Eggplant Fatteh; White Miso Hummus; and Garlicky Roast Potatoes with Oregano and Feta. The recipes in At My Table include anecdotes and advice from Nigella that are as entertaining as they are nourishing. Here are dishes to inspire all cooks and eaters, from Hake with Bacon, Peas and Cider to Apple Pork Chops with Sauerkraut Slaw; Rump Steaks with Anchovy Cream Sauce to a Chicken and Pea Traybake; plus a host of colorful vegetable dishes, such as Eastern Mediterranean Chopped Salad, and Carrots and Fennel with Harissa.
At My Table also includes cakes and desserts, with a number of recipes set to become repertoire regulars: Victoria Sponge with Cardamom, Marmalade and Crème Fraîche; Emergency Brownies; White Chocolate Cheesecake; and a beautiful Rose and Pepper Pavlova being just a few contenders.
Chloe Coscarelli with John Salley
8pm (Reception: 6:30-7:30pm)
Chloe Coscarelli
in conversation with John Salley
Chloe Flavor: Saucy, Crispy, Spicy, Vegan
Cross Campus – Santa Monica
929 Colorado Ave,
Santa Monica, CA 90401
PURCHASE TICKETS
$45 Reserved Section Section + Book
$95 Reception (6:30-7:30pm) + Reserved Section Seat + Book
$20 General Admission Seat
$30 Reserved Section Seat
Chloe Coscarelli made her mark into the culinary scene as the only vegan chef to capture the top prize on Food Network’s Cupcake Wars. She has been recognized for bringing vegan cuisine to the mainstream as an award-winning chef, successful entrepreneur, and bestselling cookbook author. Debunking the myth that vegan cooking is bland and visually unenticing, Chloe shares her bright, colorful, and tasteful recipes using fresh, healthy ingredients. She has published three bestselling cookbooks, bringing healthy and satisfying vegan and plant-based dishes to the masses.
“As a Southern cook, the biggest challenge in making vegan dishes is trying to figure out how to leave out meat and dairy without sacrificing flavor and texture. Chloe is one of my favorite vegan chefs because she really understands that you have to maintain not only the great flavors of traditional dishes, but also preserve those great textures. Whether you are 100% vegan or just want to incorporate more whole food, plant-based dishes into your life, Chloe’s got the answers.” —Trisha Yearwood
“Chloe has changed the way vegans are seen, she has transformed the vegan landscape, and she has stolen this vegan’s heart. Chloe Flavor is a must-have for anyone looking to expand their diet, their mind, and their palate as part of Chloe’s plant-based revolution.” —Mayim Bialik
Chloe Coscarelli has revolutionized vegan diets with exciting vegan recipes that are fun to cook and full of flavor. When she decided to become a vegan chef, she dreamed of changing the way the world ate. This was in the “pre-kale” days, when veggie burgers were frozen, tasteless patties loathed by the general public and if a vegan wanted to eat, well, then she had to cook! Today, corner stores stock their shelves with almond milk and mainstream restaurants pepper their menus with quinoa, tempeh, chia seeds, faro, ramps, and so many variations of avocado toast. There is truly no better time to love to eat than now—and no easier time to be a vegan.
In Chloe Flavor, every recipe is bold in taste, loud in color, unabashedly unique, and, above all, easy to make. With dishes like Smoky Grits & Greens, Mango-Guacamole Crunch Burgers, and Sea Salted Chocolate Chunk Cookies, this food is for fun, friends, and family—and it’s all about the flavor. Vegans will delight in Chloe’s creations and carnivores won’t miss the meat one bit.
Most can achieve a goal and be pleasantly satisfied with their results but to continually create new tasks to accomplish and to reinvent your self is the mark of a versatile and motivated individual. It is the definition of father, athlete, actor, entrepreneur, talk show host, philanthropist, wellness advocate, vegan and champion: John Salley.
John Salley has adopted a plant based (raw vegan) lifestyle, and is a frequent speaker at VegFest’s across the USA. As a Wellness Advocate, one of John’s main missions in life is to continue to educate people on the benefits of living a healthier lifestyle thru better eating habits. With a passion for real food, wine and spirits, John is a partner in the label “Vegan Vine” in partnership with Clos LaChance Winery. John has contributed articles to Wine Spectator, Cigar Aficionado and LA Confidential. He has spoke in Washington speaking to Congress about the Child Nutrition Act, asking Members to support legislation that would increase vegetarian options in meals served in public schools.
John Salley played basketball at Georgia Tech and from there went on to become a 15-year NBA veteran and was the first NBA player to win four championships with three different teams — the Detoit Pistons, Chicago Bulls and Los Angeles Lakers. Since retiring from the NBA, he has worked in television, film and radio. Film credits include Bad Boys 1 & 2, Eddie and Confession of a Shopaholic. John has served as host for numerous award shows and was also the host of The John Salley Block Party on 100.3 The Beat Morning Show in Los Angeles. John recently hosted the Reunion Shows of VH-1’s #1 rated show, Basketball Wives. For 7 years he was co-host of The Best Damn Sports Show Period on Fox Sports Net. He was also the host of the sports talk show Ballers on BET and Game On! airing on The Reelz Channel. Visit his website.
Andrew Friedman with Ruth Reichl
8pm
Andrew Friedman
in conversation with Ruth Reichl
Chefs, Drugs and Rock & Roll:
How Food Lovers, Free Spirits, Misfits and Wanderers Created a New American Profession
Cross Campus – Santa Monica
929 Colorado Ave,
Santa Monica, CA 90401
PURCHASE TICKETS
$45 General Admission Seat
+ a copy of Chefs, Drugs and Rock & Roll
$55 Reserved Section Seat
+ Chefs, Drugs and Rock & Roll
$20 General Admission Seat
$30 Reserved Section Seat
Andrew Friedman has chronicled the life and work of some of the best American chefs. He is the author of Knives at Dawn: America’s Quest for Culinary Glory at the Bocuse d’Or, the World’s Most Prestigious Cooking Competition and coeditor of the internationally popular anthology Don’t Try This at Home. He has also coauthored more than two dozen cookbooks and memoirs with chefs including Alfred Portale, Paul Liebrandt, and Michael White, and collaborated on the New York Times bestselling memoir Breaking Back with tennis star James Blake. Friedman writes about chefs on his Toqueland blog and interviews them on his Heritage Radio Network podcast Andrew Talks to Chefs.
Ruth Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. She moved to Berkeley, California in 1973, and became co-owner and cook at The Swallow Restaurant. In1978 she became restaurant critic for New West and California magazines, and went on to be the restaurant critic and food editor of the Los Angeles Times. From 1993-1999 she served as restaurant critic for the New York Times. In 1999 she moved to Gourmet Magazine, where she was Editor in Chief for ten years.
She has authored four memoirs, Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You, Mom, Finally. Her novel, Delicious! was published in 2014, and her cookbook, My Kitchen Year, 136 Recipes that Saved My Life in 2015. She edited The Modern Library Food Series, which currently includes ten books. She was Executive Producer and host of the public television series, Adventures with Ruth and a judge on Top Chef Masters. She is the recipient of six James Beard Awards. At the moment she is at work on a memoir of the Gourmet years and another novel, both to be published by Random House.
“Andrew Friedman’s genuine curiosity and deep admiration for chefs and the American restaurant industry have enabled him to capture some of the greatest history of our times. I encourage you to accept his invitation to join in the most fascinating tableside storytelling as heard from the colorful characters who shaped our contemporary restaurant culture.”
—Michael Anthony, Executive Chef, Gramercy Tavern
Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and 1980s. Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped spark this new profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck; and into the clash of cultures between established French chefs in New York City and the American game changers behind the Quilted Giraffe, River Café, and other storied establishments. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid, memorable detail. As the ’80s unspool, we watch the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as chefs start crisscrossing the country for work and special events and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.
A (mostly) oral history told primarily in the words of the people who lived it—from writers like Ruth Reichl to chefs like Jeremiah Tower and Jonathan Waxman—Chefs, Drugs and Rock & Roll treats readers to an unparalleled 360-degree re-creation of the industry and the times through the perspectives not only of the pioneering chefs but also of line cooks, front-of-house personnel, investors, and critics who had front-row seats to this extraordinary transformation.