When: 08/12/2018, 11:00 am - 1:00 pm
Join Florence Fabricant, food and wine writer for The New York Times, will interview David Bouley at Guild Hall in East Hampton as part of the “Stirring The Pot: Conversations With Culinary Celebrities” series. The chef is hailed for his flagship restaurant, Bouley.
From early on, Chef Bouley was strongly influenced by life on his grandparents’ farm, drawing up on their French heritage which instilled a love of the land, his dual citizenship, and an appreciation for fresh products, care in preparation, and the inspiration to cook and enjoy healthy meals, of which he continues to draw from the French paradox. He studied at the Sorbonne has won multiple James Beard Foundation awards, including for Best Restaurant and Best Chef. Following the tragic events of September 11, Bouley Bakery served as a base to organize an operation to feed rescue and relief workers at Ground Zero.
Tickets are $20. The talk starts at 11 AM. A champagne continental breakfast is held at 10 AM prior to each talk. For tickets and more info, visit www.guildhall.org.