Boston Flora

Tag: Ruth Reichl

  • Wednesday, April 23, 6:30 pm Eastern – Curated Cuisine: An Evening with Ruth Reichl

    Join WBUR on April 23 online for an evening with six-time James Beard Award winner Ruth Reichl who will reminisce about her long career and share her perspectives on how restaurant culture and food publishing is changing.

    Reichl is a New York Times bestselling author of five memoirs, two novels (Delicious!; The Paris Novel) and the cookbook My Kitchen Year. She served as restaurant critic for the Los Angeles Times in the 1980s and The New York Times in the1990s before becoming editor in chief of Gourmet magazine in 1999 until it shuttered a decade later. Despite holding some of the most prestigious jobs in food writing, Reichl has always written in the voice of the ordinary cook and embraced an outsider persona. 

    Tania Ralli, WBUR assistant managing editor of arts and culture and graduate of the French Culinary Institute in New York City, will moderate the conversation. Seats for the live event are sold out but register ($5) for the online feed HERE

  • Sunday, September 30 – Tuesday, October 2 – Chefs Collaborative Sustainable Food Summit

    The 2012 Chefs Collaborative Sustainable Food Summit will take place Septembver 30 – October 2, with a focus on Flavors of a Foodshed: Seattle. This year, Summit participants will have the opportunity to hear and meet Ruth Reichl, former editor in chief of Gourmet Magazine; Kim Severson of the New York Times; Rowan Jacobson, author of five books including a Geography of Oysters; chef Tom Douglas of Tom Douglas Restaurants, and others to discuss food and cooking, culture and sustainability. You’ll have the chance to enjoy great Northwest food from Northwest chefs. Think Pacific oysters, Alaskan salmon, local beans and grains, apples and berries, craft spirits and more.

    We’ll be fabricating goat carcasses, offering in-depth beef butchering lessons and baking with heritage grains. We’ll be discussing the challenges of sourcing sustainably raised poultry and looking at traceability and other tools in seafood sourcing, as well as deciphering the nuts and bolts of running a sustainable restaurant, to name a few details. Besides all this, you’ll have the chance to network and learn from like-minded chefs from all over the country. “The highlight of the Summit for me,” says Rich Garcia, executive chef of Boston’s 606 Congress and Boston Local Network Leader, “is the chance to meet chefs I’ve looked up to throughout the course of my career.” All of the Summit information is found at http://chefscollaborative.org/sustainable-food-summit/2012-2/ – programs, events, field trips, meet-and- greets, accommodations, and venues. So what are you waiting for?  Register now at Eventbrite by clicking here.