My Kitchen Year with Ruth Reichl - Cookbook Included!

My Kitchen Year with Ruth Reichl - Cookbook Included!

Availability: Unavailable

If you are interested in being placed on the waiting list for this event, please contact lascuola@eataly.com

$130.00
  • September 28th 2015
  • 6:30 PM - 8:00 PM
  • New York

Summer is over, but your next destination might be just around the corner. This month Eataly brings you flavors from all around the world!

Chef and journalist Ruth Reichl will be leading an exclusive cooking class at La Scuola, during which she will discuss her upcoming book, My Kitchen Year: 136 Recipes That Changed My Life. The book is not set to be released until late September, but guests will receive their own copy and have the opportunity to purchase an additional copy on site! Ruth will be demonstrating 4 of her favorite recipes from the book, and the meal will also include wine pairings for each course. In this class, guests will:

  • Hear Ruth Reichl speak about her experiences as a chef and the writing process for My Kitchen Year: 136 Recipes That Changed My Life
  • Watch as Ruth Reichl demonstrates 4 recipes from the book
  • Enjoy wine pairings for each of the 4 courses
  • Take home menus, wine tasting notes, and adapted recipes
  • Receive your very own copy of My Kitchen Year: 136 Recipes That Changed My Life before its official release to the public!

Class duration is approximate and may vary by 10-15 minutes. Menu is subject to slight change. Please note, class includes demonstration and tasting and is not hands-on. Seating is first-come, first-served. Please notify us in advance if you have any dietary restrictions. If we are not notified ahead of time of any special needs, we may not be able to accommodate them. All guests planning to consume alcohol must be able to produce valid government-issued identification to prove they are 21 or older.

Ruth Reichl

Ruth Reichl is a writer and editor who was the Editor in Chief of Gourmet Magazine for ten years until its closing in 2009. Before that she was the restaurant critic of the The New York Times, (1993-1999), and both the restaurant critic and food editor of the Los Angeles Times (1984-1993). As co-owner and cook of the collective restaurant The Swallow from 1974 to 1977, she played a part in the culinary revolution that took place in Berkeley, California. Ms. Reichl began writing about food in 1972, when she published Mmmmm: A Feastiary. Since then, she has authored the critically acclaimed, best-selling memoirs Tender at the Bone, Comfort Me with Apples, Garlic and Sapphires, and For You Mom, Finally, (originally published as Not Becoming My Mother and Other Things She Taught Me Along the Way).  Ms. Reichl has been honored with 6 James Beard Awards (one for magazine feature writing and one for multimedia food journalism in 2009; two for restaurant criticism, in 1996 and 1998; one for journalism, in 1994; and Who’s Who of Food and Beverage in America, 1984) and with numerous awards from the Association of American Food Journalists.

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com