William Grimes, Ruth Reichl & Dan Barber: Appetite City: A Culinary History of New York
Listen to the Program 
Thursday, November 5, 2009
at 7:30 PM
Celeste Bartos Forum
Stephen A. Schwarzman Building
5th Avenue and 42nd Street (directions)
$25 general admission and $15 library donors, students and seniors with valid identification.
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SAVE $10 on every LIVE ticket
All LIVE from the NYPL events
are general admission. Arrive early for best seat selection.
Box office opens 2 hours before the event and doors open 45 minutes
before the event.
Management reserves the right to refuse admission
to latecomers.
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 William Grimes, author of
Appetite City: A Culinary History of New York
is joined by author, editor and food writer Ruth Reichl and Dan Barber, owner and chef of Blue Hill at Stone Barns. Together they illuminate the fascinating culinary history of New York by describing how restaurant life has changed over the years.
*Doors will open at 7PM
About William Grimes
William Grimes was the restaurant critic for The New York Times from 1999 to 2003. William Grimes curated the New York Eats Out exhibition that opened at The NYPL in 2002 and included 255 menus, photographs, prints, magazine covers, and other items drawn from the 25,000 vintage menu collection. He is the author of
Straight Up or On the Rocks
and My Fine Feathered Friend
and the coauthor of
The New York Times Guide to New York City Restaurants 2004.
Grimes was named New York Times Obituary writer in 2008. He most recent book is
Appetite City: A Culinary History of New York.
About Ruth Reichl
Ruth Reichl was the Editor in Chief of
Gourmet magazine for 10 years. Her books include
Mmmmm: A Feastiary,
Tender at the Bone,
Comfort Me With Apples,
and
Garlic and Sapphires
and editor of
The Modern Library Food Series.
Reichl hosted "Eating Out Loud," three specials on Food Network, covering New York (2002), San Francisco (2003), and Miami (2003). Reichl has been honored with four James Beard Awards and with numerous awards from the Association of American Food Journalists. She is also the recipient of the YWCA´s Elizabeth Cutter Morrow Award.
About Dan Barber
Dan Barber opened Blue Hill at Stone Barns and Stone Barns Center for Food and Agriculture opened in 2004. As the restaurants chef/owner and the center's creative director, Dan helped create the philosophical and practical framework for Stone Barns Center for Food and Agriculture and continues to help guide it in its mission to create a consciousness about the effects of everyday food choices. Frank Bruni of the New York Times awarded Blue Hill at Stone Barns 3-stars. In 2006 Dan was awarded Best Chef: New York City by the James Beard Foundation.
$25 general admission and $15 library donors, students and seniors with valid identification.
BUY TICKETS
SAVE $10 on every LIVE ticket
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