Upcoming Events: Bay Gourmet

Fri 10/24

Image - California’s Contributions to Culinary Publishing

California’s Contributions to Culinary Publishing

Date: Fri, October 24, 2014
Time: 12:00 PM
An explosion of culinary publishing and speculation about cookbook publishing's future.

Bill LeBlond, Former Editorial Director of Food and Wine, Chronicle Books
Michael Carabetta, Creative Director, Chronicle Books
Margo True, Food Editor, Sunset Magazine
Jenny Wapner, Senior Cookbook Editor, Ten Speed Press
Joyce Goldstein, Author, California Food Revolution – Moderator

Our expert panel discusses California’s contributions to culinary publishing and distinct impact on cookbook writing and design in the United States. Early in the 20th century, Sunset magazine began publishing articles about California food and continues to focus on ingredients and local flavors of the West. In the 1970s, Ten Speed Press published The Moosewood Cookbook by Mollie Katzen, introducing meatless eating to multiple generations of Americans. Major developments in cookbook design also were pioneered at Chronicle Books, where food editor LeBlond began working with cookbook author James McNair. They launched a series of cookbooks that would redefine categories and become known for photography across multiple subjects, offering a feast for the eyes as well as the table. The panel will review factors influencing an explosion of culinary publishing, evolving cookbook design, and speculation about cookbook publishing's future.

Fri 10/31

Image - French Friday with Dorie Greenspan

French Friday with Dorie Greenspan

Date: Fri, October 31, 2014
Time: 12:00 PM
Bringing together a mix of contemporary and traditional French recipes.

Dorie Greenspan, Author, Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere and Around My French Table; James Beard Award Winner
In Conversation with Emily Luchetti, Chief Pastry Officer at Cavalier, Park Tavern and Marlowe

With her groundbreaking bestseller Around My French Table, Greenspan changed the way people view French food. Come hear her, in conversation with Riddell, talk about her career in the culinary world, co-authoring cookbooks with Pierre Herme and Julia Child; her fan club, French Fridays with Dorie; and her newest cookbook. Baking Chez Moi: Recipes from My Paris Home to Your Home Anywhere brings together a mix of contemporary and traditional recipes drawing on seasonal ingredients, market visits and travels throughout France.

Mon 11/3

Image - Dry Farming Wine Grapes in California: Making Great Wine

Dry Farming Wine Grapes in California: Making Great Wine

Date: Mon, November 03, 2014
Time: 6:00 PM
Join an expert panel discussion.

Will Bucklin, Winemaker, Bucklin Old Hill Ranch, Glen Ellen
Guillaume Eicholz, Vineyard Manager, Dominus Estate, Yountville
Frank Leeds, Winegrower, Frog’s Leap, Rutherford
Tegan Passalacqua, Winemaker and Vineyard Manager, Turley Wine Cellars, Amador, Paso Robles and St. Helena
Peter Granoff, Master Sommelier, Ferry Plaza Wine Merchant – Moderator

Join us for a panel discussion to learn first-hand from wine growers the history of dry farming to produce quality grapes. Dry farming refers to growing wine grapes without irrigation, instead using residual moisture from the rainy season to sustain them through the dry season. It has had a long history of use, particularly in the Mediterranean region. Prior to the 1970s, dry farming was standard practice in premium wine regions in California as well, but fell out of favor with the invention of drip irrigation. Today, there are still dry-farmed vineyards across the state, and growers agree: dry farming produces quality wine. Learn how this time-tested growing method produces top-quality wines and promotes environmental and water stewardship.

Wine tasting includes a selection of dry-farmed wines from: Dominus Estate, Emeritus Vineyards, Frog’s Leap Winery, Bucklin Old Hill Ranch, Ridge Vineyards, Smith-Madrone Vineyards and Winery, Tablas Creek Vineyard, and Turley Wine Cellars; and farm-to-table bites from the CUESA-Ferry Plaza Farmers Market

Thu 11/6

Image - Betsy Andrews, Executive Editor, Saveur Magazine

Betsy Andrews, Executive Editor, Saveur Magazine

Date: Thu, November 06, 2014
Time: 12:00 PM
How to Be a Top Chef at Home

Betsy Andrews, Executive Editor, Saveur Magazine

How to Be a Top Chef at Home

Andrews will highlight the world’s best recipes for the modern home kitchen, giving tips and detailing the stories behind the dishes. Her well-curated global dishes and authentic, from-the-source recipes provide a foundation for any home cook looking for inspiration.

Andrews is the former Deputy Editor of Saveur and editor of the new Saveur Drink. She is a former New York Times Food Critic and Zagat Editor. She has also written about food and drink for Chow, Eater, Arrive and other publications.