The Guild is honored to be working with many talented, passionate people from other culinary organizations, such as guilds, restaurants, retail stores, local farms, book stores and many more organizations.
Often we have the opportunity of cosponsoring events with them, and here is the place you can read more about these opportunities.
Chef Peter Davis
7 pm at Wellesley Booksmith , 82 Central Street, Wellesley, MA
Free and Open to the Public
RESERVATIONS required: (781) 431 1160 or events@wellesleybooksmith.com
www.henriettastable.com
The Guild is delighted to support the local, sustainable food movement by presenting, along with co-sponsors Verrill Farm and Wellesley Booksmith, a tasty event with a passionate chef, a local farmer and a founder!
Renowned Chef Peter Davis, of Henrietta's Table, will also discuss his wonderful cookbook FRESH & HONEST. Peter is a passionate supporter of local farmers, sustainable farming and, of course, delicious locally grown foods! Peter will be offering a wonderful tasting from his cookbook, and will also be telling us about sustainable farming, along several other panelists. The panel will include Chef Davis, Jennifer Verrill from Verrill Farm in Concord, and Janet Christensen who was instrumental in founding the Boston Public Market. He'll be available to sign books after the event.
Thanks in part to Verrill Farm ingredients, Chef Davis will offer delectable tastes from seasonal recipes found in his beautiful, regional New England cookbook, Fresh & Honest. Reservations are requested: (781) 431-1160. Seating is limited and reservations will be honored first.
ABOUT CHEF PETER DAVIS:
Honored by The James Beard Foundation as one of "The Best Hotel Chefs in America", Executive Chef Peter Davis has created a popular, beloved culinary destination and earned himself a cult following with Henrietta's Table. Ask Peter to describe his culinary philosophy, and he'll tell you "fresh and honest," or the long version: "fresh from the farm and honest-to-goodness New England cooking." Davis is an avid conservationist, with close ties to New England's fishing and farming communities. He is proud about the use of products grown using sustainable agriculture methods and native ingredients when creating dishes at Henrietta's Table, the restaurant he opened in The Charles Hotel in 1995. He staunchly refuses to use ingredients that have been genetically modified or engineered, and he has even gone as far as to create collectible trading cards featuring his local suppliers of fresh produce, fish, and game to be given to diners at the end of their meal.
ABOUT VERRILL FARM:
Verrill Farm is operated as a partnership between Stephen and Joan Verrill and daughter Jennifer Verrill Faddoul. Their beautiful farm consists of about 200 acres in Concord and Sudbury. One hundred acres are prime farmland and 100 acres are wildlife habitats, woodlands, and wetlands. Their farm stand now includes retail space for produce, specialty foods and gifts, and a large kitchen/bakery providing high quality baked goods, entrees, homemade soups, and salads.
ABOUT JANET CHRISTENSEN:
Janet Christensen's accomplishments and passions are truly impressive: founding board member, Boston Public Market Assoc.; marketing bureau chief and later education director at Mass. Dept, of Food & Agriculture; public relations at Hill Holliday Connors advertising agency; food editor at Boston Herald-Traveler; nutrition editor at N.E. Dairy & Food Council; also board member Mass. Agriculture iin the Classroom; board member Greater Boston Salvation Army Corps; marketing committee, Milton Farmers' Market... and more!
Find out more about Chef Peter Davis at his website: www.henriettastable.com
Find out more about Verrill Farm at their website: www.verrillfarm.com
Find out more about the Boston Public Market at their website: www.bostonpublicmarket.org
Chef Lidia Bastianich
www.lidiasitaly.com
Book-signing
at Wellesley Booksmith, 82 Central Street, Wellesley MA
From 5-6:30 pm
Free, first-come, first-served
Co-sponsored by The Culinary Guild of New England
The Guild is proud to be co-sponsoring the world famous chef Lidia Bastianich at Wellesley Booksmith on Tuesday, November 10. This is a free book-signing event. LIdia will be at Wellesley Booksmith from 5 to 6:30 pm to sign copies of her new cookbook, Lidia Cooks from the Heart of Italy. She must leave the bookstore promptly at 6:30 pm, so the signing will be on a first come, first served basis.
(Lidia will be attending a second event from 7 pm - 10 pm. She will be the guest of honor at a dinner hosted by Chef Michael Schlow at his Wellesley restaurant, Alta Strada. Tickets for the dinner are $125 and include a signed copy of Lidia's cookbook, dinner, wine, tax & gratuity. Tickets may be purchased from Alta Strada, 92 Central Street, Wellesley MA ( 781 237 6100).)
ABOUT THE BOOK
Lidia Cooks from the Heart of Italy is a warmly written, lushly illustrated new cookbook, in which Lidia Bastianich delves into the regional cooking of many lesser known parts of Italy—Molise, Liguria, Umbria, Abruzzo, Calabria, Valle d’Aosta, Le Marche, Trentino Alto Adige, Basilicata, and Sardinia—and explores hidden treasures in the well-known gastronomic domains of Lombardy and Emilia Romagna.
The cookbook reflects Lidia's wonderful ability to reach the local people who make great olive oils, or harvest tiny lentils, or produce artisan cheeses and regional wines. The authentic and delectable recipes she brings home to us are born out of these intimate connections and, as always, out of her passion for the delightfully varied foods of her native Italy.
As an added treat, Lidia's daughter, co-authorTanya Bastianich Manuali, takes us on fascinating side trips to share her love of the country and its art.
ABOUT LIDIA BASTIANICH
Lidia Matticchio Bastianich is an award winning chef, restaurateur, cookbook author and Public Television cooking show host. Her latest series, Lidia’s Italy, was nominated for an Emmy in 2008 and recently named Best National Cooking Show by the James Beard Foundation in 2009. She is also the host and author of several earlier series and companion books including Lidia’s Family Table, Lidia’s Italian American Kitchen and Lidia’s Italian Table. Together with her daughter, Tanya, she wrote Lidia Cooks from the Heart of Italy, just out in October of 2009 along with another 52 episodes of Lidia’s Italy.
In addition to over ten years with Public Television, Lidia is well known for her acclaimed restaurants including the three-star Felidia and Del Posto restaurants in New York, the popular theater district Becco restaurant and Lidia’s restaurants in Kansas City and Pittsburgh. Lidia was named Outstanding Chef – U.S. and Outstanding Chef – New York by the prestigious James Beard Foundation.
Lidia and her son, Joseph Bastianich, well known wine expert and restaurateur of multiple locations in New York, Las Vegas, Los Angeles and beyond also produce award-winning wines at the Bastianich and La Mozza vineyards in Italy.
For more information on Lidia and her restaurants, visit:
www.felidia-nyc.com
www.becco-nyc.com
www.delposto.com
www.lidias-kc.com
www.lidias-pittsburgh.com
www.lidiasitaly.com
ABOUT TANYA BASTIANICH MANUALI
Co-author Tanya Bastianich Manuali is Lidia’s daughter. Tanya received her Ph.D. in Renaissance history from Oxford University. Since 1996 she has led food/wine/art tours. What a perfect co-author to enhance a recipe book about Italian regional recipes.
Chef Barbara Lynch
7 pm at Natick's Morse Institute Library
Free and Open to the Public
RESERVATIONS required: (781) 431 1160 or events@wellesleybooksmith.com
For more info on Barbara Lynch: www.barbaralynch.com
Due to popular demand, Chef Barbara Lynch, of No. 9 Park, B&G Oysters, Stir, Plum Produce and oh so many more creative, successful, culinary ventures will be speaking at Natick's Morse Institute Library about her beautiful new cookbook, STIR: MIXING IT UP IN THE ITALIAN TRADITION. She will be bringing treats made from the cookbook recipes. The Morse Institute library is located at 14 E Central St., Natick MA (just @ 2 1/2 miles west on Central Street from Wellesley Booksmith)
Guild Member Food-writer Lisa Zwirn
2-4 pm at Wellesley Booksmith, 82 Central Street, Wellesley, (781) 431-1160
Book-Signing with Tasting
Free and Open to the Public
For more information on the event: www.wellesleybooksmith.com
For more info on Lisa Zwirn: www.lisazwirn.com
What a perfect gift to give before Christmas! Lisa Zwirn’s book, Christmas Cookies: 50 Recipes to Treasure for the Holiday Season, is filled with not only delicious recipes, but also loads of insight into preparing cookies for holiday gifts, advice for how to host a holiday cookie-decorating party and cookie swap, how to package and mail cookies, key ingredients and tools for the cookie baker and many other helpful tips. Come meet Lisa, enjoy a holiday cookie, and ask her culinary advice when she visits Wellesley Booksmith to sign copies of her gorgeous, irresistible book.
This event is co-sponsored by the Culinary Guild of New England.
ABOUT THE AUTHOR
A food writer and recipe developer, Lisa Zwirn is a regular contributor to the Boston Globe and works as a freelancer for a number of publications, including Cooking Pleasures, Intermezzo, Fine Cooking, Cooking Light, and Pastry Art & Design. Avid holiday baker Lisa Zwirn baked hundreds of cookies to come up with the fabulous fifty recipes for her book Christmas Cookies. She lives in Massachusetts.
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