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Événement
Meet the Baker: Chad Robertson of Tartine Bakery
Meet the acclaimed baker behind the loaf that inspired a generation of bakers when Tartine Bakery's Chad Robertson comes to SHED for a conversation with longtime friend, food writer and chef Lora Zarubin. Chad and Lora will follow the talk with a Q & A, and share a tasting of his koji bread and butter from a recipe featured in the book.
Ticket holders may purchase the latest Tartine Bakery cookbook, Tartine Book No. 3, with a 20% discount, and have it signed by Chad during the event.
September 14, 1:00 pm
HEALDSBURG SHED
25 NORTH STREET
HEALDSBURG
We recommend you book your tickets in advance as this event may sell-out.
Baker Chad Robertson and his wife, pastry chef Elisabeth Prueitt are the co-owners of Tartine Bakery and Bar Tartine in San Francisco. They both trained at the Culinary Institute of America in New York. Elisabeth and Chad traveled, trained, and cooked in France and upon their return, opened Bay Village Bakery in Point Reyes Station, California. Using a wood fired brick oven, they baked bread and created rustic, elegant pastries using many of the techniques they had learned abroad. Chad's bread garnered the attention of Alain Ducasse, who wrote about the couple in his book, Harvesting Excellence. After six years of baking in the countryside, they relocated to San Francisco to open Tartine Bakery in 2002. Elisabeth was named Pastry Chef of the Year in San Francisco Magazine. Tartine Bakery is continually rated in the Zagat Survey as Best Bakery and Best Breakfast in San Francisco. Elisabeth and Chad were nominated for James Beard Award for Outstanding Pastry Chefs in 2006 and 2007, and won the award in 2008.
In 2006, Robertson and Prueitt published the Tartine cookbook (Chronicle Books), an anthology of their beloved pastries and in 2010, Robertson published Tartine Bread (Chronicle Books), a book in which he shared 20 years of acquired bread baking wisdom. From there, he began to explore ancient, heirloom grains, which, in turn, became the focus of his most recent cookbook, Tartine Book No. 3 (Chronicle
Books, December 2013). Tartine Book No. 3 uncovers the range of possibilities in bread baking by pioneering innovative techniques to create complex, delicious flavors without compromising texture.
Lora Zarubin, Chef, Food & Wine Editor, Author, Food Stylist and Culinary Consultant for SHED.
Zarubin created her catering business, "Good Food Catering" in California in the 1980's and developed unique menus for a roster of illustrious clients. She left the West Coast for New York in the 1990's, where she resumed catering and worked as a food stylist for photographer Annie Leibovitz and such publications as The New York Times, Food & Wine, Vogue magazine, Martha Stewart Living, and New York magazine. In 1992, Zarubin opened her own restaurant, Lora in New York's Greenwich Village, which received rave reviews from many publications, including Gourmet magazine and the New York Times where LORA, received 2 stars from food critic Ruth Reichl. At Lora, Zarubin showcased her lifelong philosophy of food and cooking: Serve the freshest, seasonal ingredients, support local farmers markets and agriculture, and preserve tradition. Zarubin closed Lora in 1995 and embarked on a new career in food, as food editor for Home & Garden. There, Zarubin oversaw all food and wine coverage. While at the magazine, she debuted her signature column "Larder," which paired her love of seasonal, regional ingredients with her desire to locate the best sources for food items from around the world. Zarubin was with the magazine until it was shuttered in the fall of 2008.
Zarubin published her first book on her cooking experiences, I Am Almost Always Hungry (Stewart Tabori Chang, October 2003). The book showcases her culinary memories, along with seasonal menus, and original recipes.The book received the prestigious Julia Child Award in 2004, for first time author, first time cookbook.
In 2008, Zarubin moved to Los Angeles to become the Food editor for the relaunched Los Angeles Times Sunday Magazine, where she led the food coverage for several years. In 2010, Zarubin returned to New York City to work as a freelance consultant, private chef, bread baker and food writer.
She is based in New York City, and spends time consulting in Healdsburg, CA.
This event will sell out, so if you are planning on joining us, please buy your ticket in advance.
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AdresseHealdsburg SHED (Afficher)
25 North St.
Healdsburg, CA 95448
United States
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| Enfants bienvenus : Oui |
| Chiens bienvenus : Non |
| Non-fumeur : Oui |
| Accessible aux fauteuils roulants : Oui |
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