Chef Kinch discusses his book about farm-to-table cuisine with Ripert and Muhlke
David Kinch is one of America’s most innovative and acclaimed chefs. His Manresa restaurant in Los Gatos, California, is a leader in farm-to-table cuisine, providing intricate, innovative food that is deeply rooted in the landscape of northern California. Now, David presents his culinary genius and personal philosophy in his new book, Manresa: An Edible Reflection.
He tells the story of Manresa's innovative partnership with local farms, its unique take on American cooking and his own personal philosophies on the process of creating great food.
David will be joined by James Beard Award-winning chef Éric Ripert of Le Bernardin, a fan favorite from Anthony Bourdain’s No Reservations, as well as Christine Muhlke, executive editor at Bon Appetit.