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Having won or been nominated for just about every known prestigious culinary award, Michael White is hailed by food critics as the next great hero of Italian gastronomy.

His reach extends around the globe with a clutch of acclaimed fine dining restaurants, including Marea, Ai Fiori, Osteria Morini and pizzeria Nicoletta. Join the co-founder of the rapidly expanding Altamarea restaurant group in conversation with New York Times reporter Julia Mokin as they discuss his inspirations, culinary adventures and—as demonstrated in his new book, Classico e Moderno—how to capture a taste of Italy in your own home.

 

This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.

Brief Bios

Michael White, a Wisconsin native, began his award-winning culinary career at Chicago’s renowned Spiaggia and Ristorante San Domenico in Imola, Italy. After eight years in Italy he moved to New York City and partnered with Ahmass Fakahany to form the Altamarea Group, which currently owns seven restaurants, including Marea in New York City (which holds two Michelin stars and won the 2009 James Beard Award for Best New Restaurant and membership in Relais & Chateaux) and Al Molo in Hong Kong. Additional locations include the one Michelin-starred Ai Fiori, Osteria Morini in SoHo and Washington, D.C., Due Mari and Osteria Morini in New Jersey and Nicoletta Pizzeria. The group will open three additional New York City locations in 2013. White and his recipes and restaurants are featured regularly, everywhere from The New York Times to Esquire to the "Today" show. He lives in New York with his wife and daughter.

Julia Moskin has been a reporter for The New York Times Dining section since 2004, writing food news stories (startling readers with the fact that most sushi is frozen, not fresh), features (including the first reporting on New York’s Korean fried chicken craze), recipes (including the NYT's #1 most-emailed recipe of all time, for crusty macaroni-and-cheese) and profiles of food figures such as Paula Deen and Isa Chandra Moskowitz, America’s first post-punk vegan.

Before that, she was the co-author of eight cookbooks, including Boy Gets Grill and Bobby Flay Cooks American, and, with Chicago chefs Gale Gand and Rick Tramonto, Butter Sugar Flour Eggs and American Brasserie.

A lifelong New Yorker, Moskin contributed to magazines such as New York, Saveur and Metropolitan Home. She was a restaurant critic for the maverick weekly New York Press, and an editor of cookbooks and other nonfiction at Penguin Books from 1991 to 1996.


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