Fwd: Local Chefs Event, food tastings, panel

[Jessica Cole]

In case any of you are foodies! $5 for tastings from three chefs at the Peabody

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From: "Yale Peabody Museum of Natural History" <ypm...@yale.edu>
Date: April 30, 2012 1:08:41 PM EDT
To: "Peabody Museum Email Subscribers" <itsc...@yale.edu>
Subject: Local Chefs Event, food tastings, panel

“Big Food” Local Chefs Event Great chefs, great cookbooks and food tastings galore!   Offered in conjunction with the exhibition Big Food: Health, Culture and the Evolution of Eating, this special event begins in the Peabody auditorium and concludes in the Big Food exhibition hall where the food tasting and book signing will take place.   Thursday, May 10, 5:30 to 7:30 pm Yale Peabody Museum, 170 Whitney Avenue, New Haven Cost: $10 per person, $5 per person Museum members and Yale ID holders Space is limited. Advance registration required at peabody...@yale.edu.   Meet three prominent local chefs ·         Claire Criscuolo, owner of Claire’s Corner Copia on Chapel Street ·         Tagan Engel, chair of the New Haven Food Policy Council ·         Jason Sobocinski, owner of Caseus Fromagerie Bistro on Whitney Avenue.   Enjoy a panel discussion on cooking philosophy and topics related to Big Food Featuring all three chefs and moderated by Jeannette Ickovics, professor at the Yale School of Public Health, director of Community Alliance for Research and Engagement (CARE), and lead curator of Big Food. Sample tasty treats from each of the chefs’ new cookbooks, copies of which will be available for sale. All chefs will be on hand to sign.     Claire Criscuolo, diva of New Haven vegetarian cuisine and author of several cookbooks, will sign copies of her newest release, Welcome to Claire’s: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant. Tagan Engel wrote and edited New Haven Cooks/Cocina New Haven, a project of CitySeed, which includes the Peabody-inspired trail mix recipe, Torosaurus Crunch! Her blog, “Tagan’s Kitchen,” is a recipe-filled romp through seasonal and local foods.   Jason Sobocinski, host of the Cooking Channel’s The Big Cheese, pairs signature recipes with tantalizing photos and tips on finding unique ingredients in his release, Caseus Fromagerie Bistro Cookbook: Every Cheese Has a Story.     www.peabody.yale.edu

 

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