Upcoming Events: Bay Gourmet

Wed 9/3

Image - Journalism: The Agriculture Beat Resurgence

Journalism: The Agriculture Beat Resurgence

Date: Wed, September 03, 2014
Time: 6:00 PM
Exploring the growing appetite for food news.

Tara Duggan, Staff Writer, San Francisco Chronicle; Author, Root to Stalk Cooking: The Art of Using the Whole Vegetable
Naomi Starkman, Founder and Editor in Chief, Civil Eats; Winner of the Publication of the Year, 2014 James Beard Awards
Andy Wright, Senior Editor, Modern Farmer
Sasha Khokha, Central Valley Bureau Chief, KQED – Moderator

The agriculture beat was once an important area of coverage for all major media outlets, delivering news about rural areas as well as policy decisions in Washington, D.C. But, like most mainstream media, the agriculture beat has taken a significant hit due to cutbacks in editorial and reporting staff. At the same time, more consumers are hungry for news about where their food is coming from and new outlets are seeking to feed their interest. This panel will explore the intersection between the changing state of journalism and its impact on the future of food and agriculture reporting. Post-program, enjoy local and organic bites provided by Bi-Rite Catering.

Fri 9/12

Image - What Makes a Perfect Loaf?

What Makes a Perfect Loaf?

Date: Fri, September 12, 2014
Time: 12:00 PM
Journalist Fromartz and baker Robertson delve deep into bread.

Samuel Fromartz, Author, In Search of the Perfect Loaf: A Home Baker's Odyssey; Blogger, ChewsWise; @fromartz,
In conversation with Chad Robertson, owner Tartine, Bar Tartine; Author, Tartine Book No. 3: Modern, Ancient, Classic, Whole; @tartinebaker

In this discussion, journalist Fromartz and renowned baker Robertson will delve deep into bread, attempting to define a great loaf and what it takes to make it. Fromartz, a home baker for more than 17 years, traveled through the U.S. and to Europe to meet bakers, millers and sourdough microbiologists and translate their lessons to his kitchen. Robertson, the owner of Tartine Bakery, travelled to countries, including Denmark, bringing a new understanding of whole grain loaves into his repertoire. The two will riff off themes in Fromartz's book, touching on everything from the art of fermentation to the craft of the baker.

Tue 10/14

Image - From Hobby to Thriving Business: The Story of Della Fattoria

From Hobby to Thriving Business: The Story of Della Fattoria

Date: Tue, October 14, 2014
Time: 12:00 PM

Kathleen Weber, Owner, Della Fattoria Bakery; Author, Della Fattoria Bread

Tori Ritchie, Cookbook Author; Food Writer; Culinary Teacher

A self-taught home baker who went on to supply bread for The French Laundry, Weber is now proprietor of the much-loved Della Fattoria Bakery in Petaluma, named one of America’s 10 best bread bakeries by Bon Appétit. Long cherished for her artisan loaves, including favorites like the Meyer Lemon-Rosemary Campagne, Country Wheat and Sausage-Sage Levain, Weber shares the secrets to her breads in her first book, Della Fattoria Bread. Join Weber and Ritchie for a conversation about her bakery, her ranch, baking for some of the region’s top restaurants, and why we should all have more courage in the kitchen.

Fri 10/24

Go to California’s Contributions to Culinary Publishing

California’s Contributions to Culinary Publishing

Date: Fri, October 24, 2014
Time: 12:00 PM

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 Joel Riddell, Executive Producer and Host, “Dining Around,” KKSF Talk 910

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.

Thu 11/6

Image - James Oseland, Editor-in Chief, Saveur Magazine; Judge, Top Chef Masters

James Oseland, Editor-in Chief, Saveur Magazine; Judge, Top Chef Masters

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

James Oseland, Editor-in Chief, Saveur Magazine; Judge, Top Chef Masters; Author, Saveur: The New Classics Cookbook

How to Be a Top Chef at Home

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

Oseland has been the editor-in-chief of Saveur and Saveur.com since 2006. Under his leadership, Saveur has won more than 40 national awards.