What does it mean to cook like an “American?” What impact has the United States’ reputation as the world’s “melting point” had on our cuisine? How do American chefs differentiate themselves amidst their international colleagues?
Join chefs Corey Lee (Benu) and Thomas Keller (The French Laundry/Per Se) as they grapple with these questions and discuss using plates and palates as a canvas for exploring our national identity. Lee’s new book Benu (featuring contributions from Keller), details the cultural influences, inspirations and motivations behind his East meets West approach, along with gorgeous illustrations.
92Y needs your help
Many of you have asked how you can help 92Y as we face tremendous financial losses due to Covid-19. From now through June 30, your gift will be matched dollar for dollar up to $250,000 by an anonymous donor—going twice as far in supporting 92Y. You can help sustain our beloved institution and support the creation of new, online programming that will bring comfort and inspiration to our community. Thank you for anything you can do to help.