Ignacio Mattos, Esquire’s “Chef of the Year,” and the man behind one of the world’s 50 best restaurants, teaches us how to think and cook like him—with recipes from Estela’s roster of great dishes and his relaxed creative approach to cooking.
Learn how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over dumplings) or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). Estela’s surprising pops of flavor—the vinegars, citruses and pickling broths are surprisingly simple yet bright and playful.
“Ignacio follows his own path, cooking with joy and confidence, approaching food from all perspectives, making bold statements yet remaining humble. Estela is serving some of the purest, most beautiful food in New York City.”
Alice Waters, owner of Chez Panisse and founder of the Edible Schoolyard Project
A book signing follows the event.