Upcoming Events: Food Lit

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.

Sun 10/19

Image - Mark Bittman

Mark Bittman: How to Cook Everything Fast

Date: Sun, October 19, 2014
Time: 3:00 PM
Author and Food Columnist 

Mark Bittman, Author, How to Cook Everything Fast: A Better Way to Cook Great Food; Food Columnist, The New York Times; Twitter: @bittman

In conversation with Naomi Starkman, Founder and Editor in Chief, Civil Eats; Winner of the Publication of the Year, 2014 James Beard Awards; Twitter @NaomiStarkman

For Bittman, the secret to cooking fast is cooking smart. With the belief that time management is essential to cooking efficiently, Bittman offers tips for quick homemade meals. His newest collection of dishes incorporates clever and unorthodox techniques, and his flexible, commonsense advice provides cooks with plenty of choices and variation.

Bittman is passionate about food and eating healthy, and his regular columns on food policy and cooking appear weekly in The New York Times. Bittman is also the author of more than a dozen cookbooks with one million copies in print.

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.

Sat 11/1

Image - Mario Batali in Conversation with Tyler Florence

Mario Batali in Conversation with Tyler Florence

Date: Sat, November 01, 2014
Time: 7:00 PM
Join a discussion of Batali's latest book.

Mario Batali, Chef; Co-Host, “The Chew”; Author, America – Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers
In conversation with Tyler Florence, Chef and Owner, Wayfare Tavern, El Paseo; Chef and Host, Food Network

Every ticket comes with Batali’s newest cookbook, America - Farm to Table!

Beef cheek ravioli with fresh squab livers and black truffles, bucatini all’Amatriciana with house-cured guanciale, farfalle with sun-dried tomatoes and arugula; these are just a few of Batali’s signature dishes. He’s a connoisseur of Italian cuisine who has made an indelible mark on America. Batali has traveled from Spain to London to the small northern Italian village of Borgo Capanne to master the art of Italian cooking. He now co-owns more than 25 restaurants, and has written nine cookbooks. As the star, host and resident chef of shows such as “The Chew” and previously “Iron Chef America,” Mario brings celebrities, chefs and food together to explore and delight in life through food.

INFORUM presents Batali in conversation with Tyler Florence, Bay Area resident, host of numerous Food Network shows, and chef of SF’s own Wayfare Tavern. They’ll discuss Batali’s latest book, America – Farm to Table: Simple, Delicious Recipes Celebrating Local Farmers.

Mon 11/3

Image - Chef Marcus Samuelsson: Recipes to Cook at Home

Chef Marcus Samuelsson: Recipes to Cook at Home

Date: Mon, November 03, 2014
Time: 6:30 PM

Marcus Samuelsson, Chef; Author, Marcus Off Duty: The Recipes I Cook at Home
In conversation with Nikki Silvestri, Executive Director of Green for All

Come reinvigorate your taste buds as award-winning chef Marcus Samuelsson gives us a glimpse of what home cooking looks like to a top chef. He’s taken to long form writing to share the secrets of his multicultural dishes, blending the Ethiopian, Swedish, Mexican, Caribbean, Italian, and Southern soul. From dill-spiced salmon to peanut noodles with slaw, his latest book, Marcus Off Duty: The Recipes I Cook at Home, walks us through his success and variety in the kitchen.

Wed 11/5

Image - A History of the World According to Beer

A History of the World According to Beer

Date: Wed, November 05, 2014
Time: 6:30 PM
William Bostwick, Beer Critic, Author

William Bostwick, Beer Critic; Author, The Brewer’s Tale: A History of the World According to Beer

Ever wonder when the first beer was brewed? Or, better yet, how it tasted? In his latest book, The Brewer’s Tale, home-brewer and beer critic William Bostwick uncovers the stories of brewers past – the unknown recipes, the odd ingredients, and the long-lost flavors – telling a history of the world through the eyes of brewers throughout the centuries. Join Bostwick as he celebrates the beers of ages past and raise a glass to the fermented magic we all know and love.

Thu 11/6

Go to 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.