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Special Event
William Grimes, Ruth Reichl & Dan Barber: Appetite City: A Culinary History of New York
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Appetite City
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- When
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Thursday Nov 5, 2009 (7:30pm)
- Where
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- Price
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$25
- Links
“Tonight's panel is sure to whet the appetites and stimulate the minds of hungry foodies with detailed accounts of the changing New York restaurant landscape from three people who are on the front line: former New York Times restaurant critic William Grimes, who witnessed countless forays into fusion during his five-year rein; former Gourmet magazine editor-in-chief Ruth Reichl, who literally wrote the book (several actually) on food; and Blue Hill chef/owner Dan Barber, who has been at the forefront of the local food movement, keeping a farm upstate that supplies the fresh and seasonal produce for his restaurants.”
Chris Kompanek, Flavorpill
William Grimes, author of Appetite City: A Culinary History of New York is joined by author, editor and food writer Ruth Reichl and Dan Barber, owner and chef of Blue Hill at Stone Barns. Together they illuminate the fascinating culinary history of New York by describing how restaurant life has changed over the years.
About William Grimes
William Grimes was the restaurant critic for The New York Times from 1999 to 2003. William Grimes curated the New York Eats Out exhibition that opened at The NYPL in 2002 and included 255 menus, photographs, prints, magazine covers, and other items drawn from the 25,000 vintage menu collection. He is the author of Straight Up or On the Rocks and My Fine Feathered Friend and the coauthor of The New York Times Guide to New York City Restaurants 2004. Grimes was named New York Times Obituary writer in 2008. He most recent book is Appetite City: A Culinary History of New York.
About Ruth Reichl
Ruth Reichl was the Editor in Chief of Gourmet magazine for 10 years. Her books include Mmmmm: A Feastiary, Tender at the Bone, Comfort Me With Apples, and Garlic and Sapphires and editor of The Modern Library Food Series. Reichl hosted "Eating Out Loud," three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). Reichl has been honored with four James Beard Awards and with numerous awards from the Association of American Food Journalists. She is also the recipient of the YWCA´s Elizabeth Cutter Morrow Award.
About Dan Barber
Dan Barber opened Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened in 2004. As the restaurants chef/owner and the center's creative director, Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices. Frank Bruni of the New York Times awarded Blue Hill at Stone Barns 3-stars. In 2006 Dan was awarded Best Chef: New York City by the James Beard Foundation.
