Spend a delicious evening with Yotam Ottolenghi as he talks about his new book, Comfort, in this fun and participatory event. Live on stage, Yotam will take the audience through Comfort, (from eggs, to noodles, to roast chicken, to a wide array of cultural and culinary themes) in conversation with Samin Nosrat, and will invite the audience to participate in a second half as he prepares one of his dishes. Just as food brings people together, this event combines the culinary innovation of Ottolenghi with suggestions and questions from the audience (that’s you!) to create a one-off live experience.Yotam will undoubtedly share some childhood stories, his passion for layered dishes with bold flavors and colorful ingredients, and his influences from across the world.
Yotam Ottolenghi is a celebrated chef and bestselling cookbook author. He is the restauranteur and chef-patron of six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks. Yotam has been a weekly columnist for the Guardian (UK) for over sixteen years and is a regular contributor to The New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise.
Samin Nosrat is a cook, teacher, and author of the James Beard Award-winning cookbook Salt, Fat, Acid, Heat and the host and executive producer of the Netflix original documentary series based on her book. Nosrat learned to cook at Chez Panisse, alongside Benedetta Vitali and Dario Cecchini in Italy, and at the former restaurant Eccolo in Berkeley. As an undergrad at UC Berkeley, Nosrat studied poetry with Bob Hass, Shakespeare with Stephen Booth, and journalism with Michael Pollan.
The Student/Educator list for this event is full. Join the waitlist here.
Photo by Elena Heatherwick