Posts Tagged ‘Food & Wine’
Corey Lee with Roy Choi
8:00pm (Reception: 6:30-7:30pm)
in conversation with Roy Choi
discussing the cultural influences, inspirations, and motivations behind his East‐meets‐West approach to his San Francisco restaurant, Benu
Anne and Jerry Moss Theatre
Herb Alpert Educational Village
New Roads School
3131 Olympic Boulevard
Santa Monica, CA 90404
PURCHASE TICKETS
$20 General Admission seating
$30 Reserved Section seating
$65 Reserved Section Seats + Corey Lee’s book, Benu
$95 Pre-reception + Reserved Seats + Book*
* Reception includes items inspired by Corey Lee’s cookbook
and prepared by our caterer.
Since striking out on his own from Thomas Keller’s acclaimed French Laundry in 2010, Corey Lee has crafted a unique, James Beard Award‐winning cuisine that seamlessly blends his South Korean heritage with his upbringing in the United States. Benu has gone on to receive three Michelin stars, four stars from The San Francisco Chronicle, and the AAA Five Diamond Award.
The Phaidon-published cookbook Benu, is an archive documenting the restaurant’s food, inspirations, and people who make it possible. Benu is a tribute to the dining experience at the restaurant and is presented in the format of a 32-course tasting menu.
In recognition of his work and influence, he also became a goodwill ambassador for the city of Seoul, South Korea, an honor given to leaders in various fields.
Classically trained chef Roy Choi is a culinary street revolutionary. He brings together the high and the low – deliciously, passionately, and socially. While his pedigree includes Le Bernardin and the Beverly Hilton, his fame rose with one amazing taco that tastes like L.A. – and nearly single-handedly created the gourmet food truck movement with his partners on the wings of Twitter.
Before hitting the streets with his popular food truck Kogi BBQ, Choi executed classical techniques in professional kitchens and banquet halls for twelve years in New York, San Francisco, Portland, and Lake Tahoe. Then came the Great Recession. Laid off, having lost everything, with a family to support, Choi had to get creative: He said yes to a friend who rented a truck and co-founded Kogi BBQ, which Newsweek later dubbed “the first viral eatery.” Choi was hailed as a pioneer, and the Kogi model has often been duplicated.
Building on his success (including television appearances and major buzz in local, national, and worldwide press), Choi provided yet another source of culinary revelation with his first sit-down restaurant, Chego in April 2010, now located in Chinatown, followed by A-Frame in 2010, and Sunny Spot just east of Venice Beach in 2011. His newest restaurant venture, featuring the tastes of Korea translated through an L.A. state of mind, opened at a new hotel, The Line, in L.A. in late 2013. Choi’s first book, L.A. Son: My Life, My City, My Food, was published in the Fall of 2013.
Chef Marcus Samuelsson with Jonathan Gold
Tuesday, October 28, 2014
8:00pm (Reception 6:30-7:30pm)
Marcus Samuelsson
in conversation with Jonathan Gold
Marcus Off Duty:
The Recipes I Cook at Home
All Saints Church
504 N. Camden
Beverly Hills, CA 90210
PURCHASE TICKETS
online sales end at 5pm, tix available at the door
$20 General Admission
$30 Reserved Seats
$50 Includes Samuelsson’s Marcus Off Duty + Reserved Seats
$95 includes reserved seating + pre-event reception + book
The reception includes selections chosen from the cookbook Marcus Off Duty!
Marcus Samuelsson is 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. Samuelsson appeared at Live Talks Los Angeles in conversation with David Burtka of E! in 2012 to discuss his memoir, Yes! Chef. See the video.
In his latest cook book, Marcus Off Duty, Marcus Samuelsson shows how he cooks at home for family and friends. For two decades, he has captivated food lovers with his brilliant culinary interpretations. 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.
Jonathan Gold is the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. A Los Angeles native, he began writing the Counter Intelligence column for the L.A. Weekly in 1986, wrote about death metal and gangsta rap for Rolling Stone and Spin among other places, and is delighted that he has managed to forge a career out of the professional eating of tacos.
Chef Yotam Ottolenghi
Thursday, October 23, 2014
8:00pm (Reception 6:30-7:30pm)
An Evening with Chef Yotam Ottolenghi
in conversation with Russ Parsons
Plenty More:
Vibrant Vegetable Cooking from London’s Ottolenghi
All Saints Church
504 N. Camden
Beverly Hills, CA 90210
ONLINE SALES HAVE ENDED
A few tickets avail at the door
$20 General Admission
$30 Reserved Seats
$50 Includes Ottolenghi’s Plenty More + Reserved Seats
$95 includes reserved seating + pre-event reception + Plenty More
The reception includes selections chosen from the cookbook Plenty More!
Yotam Ottolenghi 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. He lives in London.
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.
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. – See more at: http://livetalksla.org/blog/2013/11/20/january-29-chef-suzanne-goin-in-conversation-with-russ-parsons/#sthash.wRa78CqO.dpuf
An Evening with Mark Bittman
Thursday, October 16, 2014
8:00pm (Reception 6:30-7:30pm)
An Evening with Mark Bittman
How to Cook Everything Fast:
A Better Way to Cook Great Food
in conversation with Evan Kleiman, host of Good Food on KCRW
All Saints Church
504 N. Camden
Beverly Hills, CA 90210
PURCHASE TICKETS
$20 General Admission
$30 Reserved Seats
$50 Includes Bittman’s book + Reserved Seats
$95 includes reserved seating + pre-event reception + Bittman’s book
The reception includes selections chosen from Bittman’s book
Mark Bittman is 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, Mark 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.
How to Cook Everything Fast is a book of kitchen innovations. Time management— the essential principle of fast cooking— is woven into revolutionary recipes that do the thinking for you. You’ll learn how to take advantage of downtime to prepare vegetables while a soup simmers or toast croutons while whisking a dressing. Just cook as you read—and let the recipes guide you quickly and easily toward a delicious result.
Bittman overhauls hundreds of classics through clever (even unorthodox) use of equipment and techniques—encouraging what he calls “naturally fast cooking”—and the results are revelatory. There are standouts like Cheddar Waffles with Bacon Maple Syrup (bold flavors in less time); Charred Brussels Sprout Salad with Walnuts and Gorgonzola (the food processor streamlines chopping); Spaghetti and Drop Meatballs with Tomato Sauce (no rolling or shaping); and Apple Crumble Under the Broiler (almost instant dessert gratification).
Throughout, Bittman’s commonsense advice and plentiful variations provide cooks with freedom and flexibility, with tips for squeezing in further shortcuts, streamlined kitchen notes, and illustrations to help you prep faster or cook without a recipe.
Evan Kleiman is a culinary multitasker whose work no matter what form it takes (interviewing, teaching, writing, cooking) has food as the focus in a quest to create and reveal connections we make with one another. She is Host of Good Food on the KCRW and kcrw.com
Chef Suzanne Goin with Russ Parsons
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
PURCHASE TICKETS
$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.
Chef Daniel Boulud with Jonathan Gold
Thursday, October 24, 2013
8:00pm (Reception 6:30-7:30pm)
An Evening with Chef Daniel Boulud
in conversation with Jonathan Gold
discussing his new book, DANIEL: My French Cuisine
William Turner Gallery
Bergamot Station Arts Center
2525 Michigan Avenue, Santa Monica, CA 90404
PURCHASE TICKETS
$20 General Admission
$60 Includes Boulud’s book + General Admission seats
$95 Includes Pre-event reception* + Boulud’s book + Reserved Seats
* The reception includes selections inspired by DANIEL: My French Cuisine
Daniel Boulud is a world-renowned French chef based in New York. He owns restaurants in New York, Miami, Palm Beach, London, Toronto, and Singapore. He has won James Beard Foundation awards for “Outstanding Restaurant” (for Daniel in 2010), “Outstanding Restaurateur” (2006), “Best Chef, New York City” (1992), and “Outstanding Chef of the Year” (1994). The French government made him a Chevalier de la Legion d’Honneur in 2006. He has served on the board of City-Meals-on-Wheels since 2000, and he received a “Culinary Humanitarian” award in 2007. Boulud is also co-founder and chairman of the Bocuse d’Or USA Foundation.
Daniel Boulud, one of America’s most respected and successful chefs, delivers a definitive, yet personal cookbook on his love of French food.
From coming of age as a young chef to adapting French cuisine to American ingredients and tastes, Daniel Boulud reveals how he expresses his culinary artistry at Restaurant Daniel. With more than 75 signature recipes, plus an additional 12 recipes Boulud prepares at home for his friends on more casual occasions,
Included in the cookbook are diverse and informative essays on such subjects as bread and cheese (bien sûr), and, by Bill Buford, a thorough and humorous look at the preparation of 10 iconic French dishes, from Pot au Feu Royale to Duck a la Presse.. The book includes more than 120 gorgeous photographs capturing the essence of Boulud’s cuisine and the spirit of restaurant Daniel, as well as a glimpse into Boulud’s home kitchen.
Jonathan Gold is the restaurant critic for the Los Angeles Times. He won the Pulitzer Prize in criticism in 2007 and was a finalist again in 2011. A Los Angeles native, he began writing the Counter Intelligence column for the L.A. Weekly in 1986, wrote about death metal and gangsta rap for Rolling Stone and Spin among other places, and is delighted that he has managed to forge a career out of the professional eating of tacos.