As one of the revolutionary chefs who pioneered New American cuisine in the late 20th century, JBF Award winner Sanford D'Amato solidified his status as an icon of the American culinary landscape. In his memoir, Good Stock: Life on a Low Simmer, D'Amato shares the stories of his fabled career from his humble start to the opening of the famed Le Chantilly, along with 80 of his most cherished recipes.
Beard on Books is an ongoing monthly literary series featuring readings and discussions with some of the food world’s most celebrated authors. Acqua Panna and S.Pellegrino waters, Lavazza Coffee, tea from Tea Forté, and Valrhona Chocolate will be served. Sweets provided by Three Tarts. Guests are also welcome to bring a brown-bag lunch. Suggested donation $20. Free admission for students.