Award-Winning Author & Food Critic Mimi Sheraton in Conversation with Chef Matt Storch

Saturday, Feb 28, 2015 3:00 PM - 4:00 PM

1000 foodsMimi Sheraton, award-winning author, grande dame of food journalism and former restaurant critic for The New York Times, discusses 1,000 Foods To Eat Before You Die: A Food Lover's Life List in a conversation with Matt Storch, chef of Match Restaurant.

1,000 Foods selects from the best cuisines around the world (French, Italian, Chinese, and also Senegalese, Lebanese, Mongolian, Peruvian, and many more) — the tastes, ingredients, dishes, and restaurants that every reader should experience and dream about, whether it’s dinner at Chicago’s Alinea or the perfect empanada. Celebrate hauté and snack, comforting and exotic, hyper-local and the universally enjoyed: a Tuscan plate of Fritto Misto. Saffron Buns for breakfast in downtown Stockholm. Bird’s Nest Soup. A frozen Milky Way. Black truffles from Le Périgord. 

mimi sheratoncredit NOAH FECKSMimi Sheraton is a journalist, restaurant critic, lecturer, IACP and James Beard Award–winning cookbook author, and the woman about whom famed chef Jean-Georges Vongerichten declared, “Her knowledge knows no bounds, her glossary of flavors is ultimate. Her opinion is like gold.” The former restaurant critic of the New York Times, she’s also written for The New Yorker, Vogue, Vanity Fair, Food & Wine, Smithsonian and more.

matt storchMatt Storch is a partner and the chef of Match as well as the chef/partner at The Chelsea in Fairfield, CT. He was born and raised in Westport, CT. Traveling around the globe as a child inspired his eclectic taste in food and ignited his passion for cooking, he still enjoys traveling for food and hitting the most influential restaurants around the world, El Bulli in Spain is just one example. Matt graduated from the Culinary Institute of America in Hyde Park and spent several formative years with Chef Todd English. Matt joined Match soon after the restaurant opened, galvanizing its signature ‘Twist on Classics’ approach rooted in traditional global techniques, heavily influenced by the Asian continent. Matt has cooked at The James Beard House on many occasions as well as cooking for the likes of Jacques Pepin, Julia Child and countless other culinary luminaries.

 

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