Danny Meyer Photo Credit: Melissa Hom

California’s farm-to-table, foraging and fusion cooking brought “seasonal,” “artisanal,” “local,” “fresh” and “organic” into the national vocabulary and transformed kitchens around the world.

Join San Francisco’s Joyce Goldstein (Square One), and NYC restaurateur Danny Meyer for a discussion on the evolution of eating from coast-to-coast.

 

Brief Bios

Joyce Goldstein was chef and owner of the groundbreaking restaurant Square One in San Francisco for twelve years. She received the James Beard Award for Best Chef in California and the Lifetime Achievement Award from Women Chefs and Restaurateurs. She is the author of twenty-six cookbooks, and her writing appears in the San Francisco Chronicle, Sommelier Journal, Fine Cooking and many other publications.

Danny Meyer is the CEO of Union Square Hospitality Group, which includes Union Square Cafe, Gramercy Tavern, Blue Smoke, Jazz Standard, Shake Shack, The Modern, Maialino, Untitled and North End Grill. His restaurants and chefs have earned an unprecedented 25 James Beard Awards.

 

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.

Details & Ordering

  • Culinary Consciousness, Coast to Coast

    Date: Wed, Sep 10, 2014, 7 pm

    Location: Lexington Avenue at 92nd St

    Venue: Warburg Lounge

    Price: from $39.00

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Eligible patrons will be able to order priority registration online.

 

Who is eligible for priority registration?

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