Whether you are a foodie, aspiring cook, or just love good food, this is for you!
Eat It Up: Food Talks! series presents prominent chefs, food writers, editors, and other industry insiders who share their stories, knowledge and experience onstage in an interactive and up close and personal setting. Their stories are as diverse and varied as the foods they cook.
Not always, but food is usually part of the program, and demos are often includes as well – as are tastings.
Eat It Up: Food Talks with Kathy Gunst & Katherine Alford
Thursday, May 7, 7pm
Join us for a reading and discussion with Katherine Alford & Kathy Gunst authors of Rage Baking: The Transformative Power of Flour, Fury…
In recent years, women around the globe have been expressing their rage, fury, and frustration in myriad ways. Some call their senators; some write checks; some join activist groups, march, or otherwise raise their voices. But many also turn to their greatest comfort—their kitchen.
Baking has a new meaning in today’s world. These days, baking can be an outlet for expressing our feelings about the current state. Rage Baking: The Transformative Power of Flour, Fury, and Women’s Voices offers more than 50 cookie, cake, tart, and pie recipes, as well as inspirational essays, reflections, and interviews with well-known bakers and impassioned women and activists, including Dorie Greenspan, Ruth Reichl, Julia Turshen, Genevieve Ko, Rebecca Traister, Pam Houston, Cecile Richards, and many more. Rage Baking unites like-minded women who are passionate about baking and change.
Katherine Alford ran a New York Times 4-star kitchen, has been a Greenmarket manager, and instructor and director of Peter Kump’s Cooking School (now Institute of Culinary Education). She spent the last twenty years at the Food Network.
Kathy Gunst is a James Beard Award–winning journalist and the author of fifteen cookbooks, as well as the resident chef for NPR’s Here and Now. She writes for many publications, including the Washington Post, the New York Times, Food & Wine, and others. Gunst teaches food journalism and cooking at schools and universities around the globe.
Eat It Up: Food Talks with Enna Chocolate
Friday, February 7, 7pm
Just in time for Valentine’s Day – join us as Enna Chocolate’s owner, Enna Grazier, unlocks the secret of the cacao bean and all things chocolate – including its chaotic complexity of flavors!
Fine chocolate flavor occurs at the intersection of art and science, and these two realms are equally fascinating. Enna will spend the evening discussing her mission of making delicious chocolate with cacao from unique origins, and how she uses her palate and knowledge to finesse the best flavors out of her beans; balancing acidity, astringency, bitterness, earthiness, and other elements.
Every bean Enna works with carries an exciting tale of sustainable and ethical farming and commerce, and she looks forward to sharing its story and special flavor with you.
This event will include a guided tasting of different chocolate origins.