An Evening with Yotam Ottolenghi

Spend a delicious evening with YOTAM OTTOLENGHI as he talks about his new book, COMFORT, in this fun and participatory event. Live on stage, Yotam will take the audience through COMFORT, (from eggs, to noodles, to roast chicken, to a wide array of cultural and culinary themes) in conversation with New York Times bestselling author ANDY BARAGHANI, and will then invite the audience to participate as he prepares one of his dishes. Just as food brings people together, this event combines the culinary innovation of Ottolenghi with suggestions and questions from the audience (that’s you!) to create a one-off live experience. Yotam will undoubtedly share some childhood stories, his passion for layered dishes with bold flavors and colorful ingredients, and his influences from across the world. 

ABOUT YOTAM OTTOLENGHI: Yotam Ottolenghi s a celebrated chef and bestselling cookbook author. He is the restauranteur and chef-patron of six London-based Ottolenghi delis, as well as the NOPI and ROVI restaurants. He is the author of ten bestselling and multi-award-winning cookbooks. Yotam has been a weekly columnist for The Guardian (UK) for over sixteen years and is a regular contributor to The New York Times. His commitment to the championing of vegetables, as well as ingredients once seen as ‘exotic’, has led to what some call ‘The Ottolenghi effect’. This is shorthand for the creation of a meal which is full of color, flavor, bounty, and surprise. In Fall 2024 Yotam will publish his latest cookbook, COMFORT (published by Ebury in the UK and by Ten Speed Press in the US and Canada). COMFORT is a celebration of food and home; of the connections we make and pass on as we cook, from place to place and from generation to generation.

ABOUT ANDY BARAGHANI: Andy Baraghani is a New York Times bestselling and James Beard Award winning author, recipe developer and video host. Andy grew up watching cooking shows on PBS, and teaching himself to cook. His professional training began early, working for Alice Waters at the world renowned Chez Panisse, while in high school in his hometown Berkeley California. Upon graduating he worked at NYC institutions Estela and Corton, before moving into food media as a writer and test kitchen cook at Saveur and Bon Appetit, where his bold, but accessible flavors became his signature. Andy falls asleep watching old Oscar speeches every night and is currently working on his second book.”