From the organizers:
Join James Beard Award winner Daniel Patterson and perfumer Mandy Aftel as they discuss their new book The Art of Flavor: Practices and Principles for Creating Delicious Food and the importance of natural ingredients and flavors for both the well-seasoned and amateur chef. Discussion will be moderated by Adam Sachs of Saveur magazine.
The Art of Flavor reminds us that nature is the ultimate flavorist. That means starting with fresh ingredients that are readily available everywhere and taking our cue from them to make food that can be both simple and deeply satisfying. Chef Daniel Patterson and Mandy Aftel guide readers toward developing a more personalized relationship with food via the palate-expanding tools and concepts they offer—from the Four Rules of Flavor to the “The Flavor Compass” that demystifies the most intense and exciting ingredients (spices, herbs, flowers and citruses) to explaining how “locking” and “burying” ingredients can elevate a dish to new heights.
The evening will conclude with a book signing reception and small bites straight out of the book, prepared by MOFAD Chef John Hutt.