Break out your shoulder pads, big perms, parachute pants and mullets. We’re going Totally ‘80s at the Culinary Vegetable Institute Saturday, June 22nd.
Lecturer and author Andrew Friedman has made a career chronicling the life and work of some of our best chefs. His most recent, Chefs, Drugs, and Rock & Roll: How Food Lovers, Free Spirits, Misfits, and Wanderers Created a New American Profession.
Chefs, Drugs and Rock & Roll transports readers back in time to witness the remarkable evolution of the American restaurant chef in the 1970s and ’80s. Taking a rare, coast-to-coast perspective, Andrew Friedman goes inside Chez Panisse and other Bay Area restaurants to show how the politically charged backdrop of Berkeley helped draw new talent to the profession; into the historically underrated community of Los Angeles chefs, including a young Wolfgang Puck and future stars such as Susan Feniger, Mary Sue Milliken, and Nancy Silverton; and into the clash of cultures between established French chefs in New York City and the American game changers behind The Quilted Giraffe, The River Cafe, and other East Coast establishments. We also meet young cooks of the time such as Tom Colicchio and Emeril Lagasse who went on to become household names in their own right. Along the way, the chefs, their struggles, their cliques, and, of course, their restaurants are brought to life in vivid detail. As the ’80’s unspool, we see the profession evolve as American masters like Thomas Keller rise, and watch the genesis of a “chef nation” as these culinary pioneers crisscross the country to open restaurants and collaborate on special events, and legendary hangouts like Blue Ribbon become social focal points, all as the industry-altering Food Network shimmers on the horizon.
4:00pm – 5:00pm Cocktail Hour, Book Signing with Meet & Greet
5:00pm -6:00pm Presentation
6:30pm – Dinner
Guest Chef David Waltuck and Pastry Chef Claudia Fleming, and CVI and Jamie Simpson will join forces creating a dinner that will include recipes from a selection of chefs profiled in Friedman’s book.
*Chef David Waltuck is a multi-James Beard Award winner for Best Chef: New York City, Outstanding Restaurant, and Outstanding Service at the former Chanterelle restaurant. He was also a James Beard Award nominee for general cooking. Chef David is the author of Chanterelle: The Story and Recipes of a Restaurant Classic, and the Staff Meals from Chanterelle cookbook. In 2016, Chef David was named Director of Culinary Affairs at the Institute of Culinary Education, where he is also a chef instructor
*Claudia Fleming was born on Long Island, New York and dedicated most of her first twenty-five years to the pursuit of a career in modern dance. She attended the dance conservatory associated with the Hartford Ballet Company where she received her teacher’s certification and training. When Claudia was twenty-one, she moved to New York City where she spent four years working with a small modern dance company. Like many other artistic-minded folk, she made her way to the restaurant world in the early 1980s to support her career, working in the dining rooms at Jams and Union Square Cafe. She was immediately attracted to both the theatrical and creative aspects of restaurant work. During her tenure at Union Square Cafe, Claudia was a member of the hospitality team and worked at various stations in the kitchen. Claudia gravitated to the kitchen, and pastry became her new calling. In 1991, determined to hone her skills, she decided to go directly to the source and study pastry in Paris. After a stint at the prestigious Fauchon, Claudia returned to New York and a new career. Back in New York City, Claudia delved into pastry making at Montrachet, TriBeCa Grill and Luxe. In 1994 Danny Meyer and Tom Colicchio hired Claudia as pastry chef of their new restaurant, Gramercy Tavern – the perfect compliment to their new team. Like the rest of Gramercy Tavern’s food, Claudia’s baking style relies on the use of seasonal ingredients. She favors creations that maintain the integrity of each ingredient, and is committed to intense flavor over architectural flights of fancy. Her minimalist sensibility, ironically, allows for maximum flavor.
Although not required, guests are encouraged to wear their favorite 1980s throwbacks.
Dinner: $150 per person.
Hospitality is included in price; no gratuities will be accepted.PURCHASE TICKETS
Payment is processed prior to the event. All additional charges that are added that evening will be added to your account and receipts will be emailed to you.
Wine pairings will be suggested, and full bar available: priced accordingly.Wine Pairing
*A selection of Friedman’s books will be available for retail sale at the event
Luxury Farm Stay: Consider retiring upstairs at the end of the evening by booking the Chef’s Suite. Accommodations include a bottle of sparkling wine, king-size bed, jacuzzi, and a breakfast basket for you to enjoy at your leisure in the morning. $350. Call 419-499-7500 for availability.
Dietary Restrictions and Allergies: All menus at CVI are thoughtfully customized for each event and express the inspiration of the farm at a given moment. As such, they are subject to change, and alternative ingredients are generally not readily available. If anyone in your party has any serious dietary restrictions and/or allergies, please notify us within 48 hours of the event so we may properly accommodate with appropriate consideration of substitutions or omissions. Consuming raw or under cooked meats, dairy, vegetables, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness.
Dress Code: The dress code is casual at all of our events unless otherwise noted; we dress as if we are entertaining friends in our home. Please note that the drive and parking lot are unpaved so may be dusty in dry weather or muddy in inclement weather.
Cancellation Policy: We request that you cancel at least 14 days before a scheduled event. This gives us the opportunity to fill the event. You may email email@example.com or by phone 419-499-7500 ext. 402 for a full refund. Cancellations made within 7-13 days will incur in a 50% loss of the purchase amount. Cancellations made within 6 days of the event will incur a 100% loss of payment.
Hospitality Included: Ticket prices include the dinner experience and all front and back of the house staffing. Our team will not accept gratuities and no service charges will be added to your bill. It is our belief that compensation should be based on the contributions of each member of the team, not as a muliplier of an event price to some and not others. In so doing, we can ensure reliable wages to service staff and increase the base pay to back of house staff that you may not see, but are integral to the production of all of our events.
Payment is processed at the time of your reservation. By creating an account with the purchase of your ticket, we can apply additional charges of beverages, gift shop items, retail wine, gift certificates or other purchases and email a copy of the receipt to you upon the completion of the evening.
Photography is permitted, and sharing is encouraged. #EventsatCVI
For more information about this event, please contact the CVI at 419-499-7500 or by email at firstname.lastname@example.org.