TALBOTT & ARDING EVENTS

Talbott & Arding welcomes Jeremy Salamon for an in-store signing of his first cookbook, Second Generation. Our Culinary Team will prepare recipes from the book, offering selections at our Prepared Foods counter, as well as for tasting during the event.

Jeremy Salamon is the James Beard–nominated chef and owner of the beloved Agi’s Counter in Brooklyn, a 2022 pick for Bon Appétit’s Best New Restaurants list and a 2023 Michelin Bib Gourmand award recipient. He began his career working under celebrated chefs in restaurants such as Locanda Verde, Prune, Buvette, and Via Carota, before becoming the executive chef of Manhattan restaurants the Eddy and Wallflower. He’s been recognized by publications such as the New York Times, Food & Wine, Forbes, The New Yorker, Eater, Travel + Leisure, the Infatuation, and more.

Talbott & Arding welcomes Victoria Granof for an in-store signing of her latest book, Sicily, My Sweet. Our Pastry Team will prepare recipes from the book, featuring selections at our Pastry counter, as well as for tasting during the event.

In Victoria Granof's expert hands, readers learn to make Meyer Lemon and Bay Leaf Gelato, Schiumone, a frozen mousse of jasmine-scented almond milk, Gela di Melone, a fruit pudding of white melon and orange blossom, and Pasticcini di Pistacchio Con Gelsomino, pistachio and jasmine macarons.

Full of gorgeous food and location photography, warm and witty headnotes, and expert recipes, Sicily, My Sweet is sure to transport and delight.

Talbott & Arding welcomes Jessie Sheehan for an in-store signing of her highly anticipated fourth cookbook, Salty, Cheesy, Herby Crispy Snackable Bites. Our Culinary and Pastry Teams will prepare recipes from the book, offering selections in-store, as well as for tasting during the event.

A follow-up to her last book Snackable Bakes — which was named one of the best cookbooks in 2022 by The New York Times — Salty, Cheesy, Herby, Crispy is Jessie’s first savory baking cookbook, and features more than 100 simple, craveable, and quick-to-assemble recipes for savory scones, hand pies, breads, galettes, and quiche, to name a few. Jessie’s new book reflects her playful ‘easy-peasy baking’ ethos, with each recipe coming together in just a few steps, using mostly everyday pantry ingredients, and baking in under an hour. 

Jessie Sheehan is a celebrated cookbook author, prolific recipe developer, and experienced baker. She hosts the number one baking podcast in the country, She’s My Cherry Pie, for the Cherry Bombe Podcast Network, which frequents Apple’s Top Charts, and develops recipes for top publications ranging from The New York Times and The Washington Post, to Bon Appetit, Epicurious, Food52, and more. Following her first baking job at Baked in Red Hook, Brooklyn, Jessie worked best-selling cookbooks like Deb Perleman’s Smitten Kitchen Everyday and Snoop Dogg’s From Crook to Cook: Platinum Recipes from Tha Boss Dogg’s Kitchen. Salty, Cheesy, Herby, Crispy is Jessie’s fourth cookbook and first-and-only savory baking book. Her third cookbook, Snackable Bakes, was named one of the best cookbooks of 2022 by The New York Times. 

On July 13th we hosted a festive evening inspired by "The Paris Novel" by Ruth Reichl. The night began with a conversation between Ruth and actor Morgan Spector whom you will recognize from his brilliant portrayal of the railway magnate and robber baron George Russell in the captivating series, “The Gilded Age”.  

We featured a communal meal prepared by Mona and her team, inspired by the legendary food writer Richard Olney, a character in the book. 

Wine pairings came from Olney’s friend and legendary importer Kermit Lynch. 

On Saturday, June 29 we welcomed award winning pastry chef Renato Poliafito as he signs copies of his new book DOLCI! American Baking with an Italian Accent.

Renato, owner of Ciao, Gloria an Italian-American bakery/coffee shop in Brooklyn NY is a James-Beard nominated pastry chef and award winning cookbook author.

A vibrant comingling of two great culinary cultures filtered through the mind of an American with the heart of an Italian, Dolci! hits the sweet spot between Italian and American baking.

On Saturday, June 22, we welcomed Will Warren of Mirra coffee, located in Kingston, NY for a very unique in-store tasting of small-batch Nordic-Style coffee.

Nordic-Style is the lightest roasting style, which develops the coffee just enough to highlight the unique and nuanced flavors present in each batch, and allows for the purest expression of the beans' inherent flavor.

We're pleased to be offering several of Mirra Coffee's whole bean selections in-store.

On Sunday June 2nd we celebrated Lebanese flavors and culture with Edy Massih from Edy's Grocer in Brooklyn. He has written his first book, Keep It Zesty which celebrates the women who shaped his life and the spices and flavors of the Middle East.

New York Times bestselling author Andy Baraghani says of Massih's book "Edy Massih's deeply personal debut cookbook, Keep it Zesty, immerses you in his charming and delicious world, making you wish his beloved Brooklyn shop was right around the corner from you. Fortunately, the book's collection of bright, vegetable-forward recipes will inspire and allow you to bring those flavors to your own home"

On June 1, we hosted a fascinating conversation between esteemed flavor scientist Arielle Johnson and food and design expert Christine Muhlke.

Arielle Johnson:
Dr. Johnson is a flavor scientist who spends most of her time helping chefs understand the nuances of what makes delicious foods. With Flavorama, Johnson brings this knowledge to home-cooks everywhere.

Christine Muhlke:
Christine has over two decades of experiences and connections in the world of food, travel, fashion, culture and design. Founder of Bureau X food consultancy.
Muhlke has edited at Bon Appétit, T Magazine, and The New York Times Magazine, written for Vogue, Vanity Fair, Lucky Peach, and Cherry Bombe, and co-authored On the Line with Eric Ripert, Manresa with David Kinch, Hartwood with Eric Werner and Wine Simple with Aldo Sohm. She is the author of Signature Dishes That Matter.

'I’ve known and admired Arielle Johnson and her work for more than a decade. Arielle is that rarest of flavor scientists, as experienced in restaurant kitchens as in the lab, and a skilled translator of the chemistry into clear and useful advice for any food lover. I can’t recommend Flavorama highly enough: it’s essential reading for anyone who’s serious about understanding deliciousness and how to create it.' —Harold McGee, author of On Food and Cooking

On May 18, we welcomed food stylist, author and veteran America's Test Kitchen cast member Elle Simone Scott to Talbott & Arding.

Elle's newest book, Food Gifts: 150+ Irresistible Recipes for Crafting Personalized Presents is rooted in her firm belief that food fosters connection, and there is no more meaningful way to connect with others than to give a food gift that you have prepared and packaged yourself.

On May 11, we hosted cook, writer, and New York Times Cooking contributor Lidey Heuck to Talbott & Arding, in celebration of her first cookbook: Cooking in Real Life. Lidey worked as Ina Garten's assistant at the Barefoot Contessa for 7 years.

Ina writes in the foreword to the book, "Lidey subscribes to the same theory of home cooking that I do. We all want recipes that have ingredients you can buy in almost any grocery store, recipes that are easy enough to make without breaking a sweat and will be delicious and satisfying for either an ordinary weekday dinner or for a special occasion."

On April 27, we welcomed Conte Sebastiano Capponi to join in conversation with Kate Arding. A tasting of five Italian wines from Villa Calcinaia and five select Italian cheeses was featured.

Kate and her Tuscan cousin Sebastiano have a historic family connection, they share great, great, grandparents and a passion for fine wine and cheese! Sebastiano and Kate guided us through the terroir of Italian flavors and telling stories. Guests learned how to truly taste wine and cheese from this proud family of professionals.  

On April 20, groundbreaking pastry chef and cookbook author Brian Levy join us in celebration of his cookbook: Good & Sweet, named one of the best cookbooks of the year by the Los Angeles Times and Serious Eats.

In Good & Sweet, Levy stretches his experience with sugar and sweetener substitutions across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Recipes offer substitutions for dietary restrictions include a flavorful sweetener that transcends cane sugar, from freeze-dried sweet corn to coconut cream and apple cider.

Nick Malgieri says of the book, "In Good & Sweet, Brian Levy has brilliantly freed bakers from the slavish adherence to refined sugar.
Instead, the natural sweetness of both fresh and dried fruits is used to advantage in tempting and creative recipes."

On April 11, we hosted a lively conversation between esteemed British cookery writer Bee Wilson and our dear friend and award winning local food writer Tamar Adler, AKA the Kitchen Shrink.

Bee introduced her new book: The Secret of Cooking. Her delicious, doable recipes are the kind of unfussy food that makes every day taste better. As Bee writes, "there's still magic in the kitchen, if you know where to look"

Yotam Ottolenghi has called Bee Wilson "the ultimate food scholar."

On March 23 local author, award winning producer, and self-described wellness crusader Michael Crupain joined us in celebration of his third bestselling cookbook: The Power Five.

The Power Five: Essential Foods for Optimum Health by Michael Crupain, MD, MPH - Michael Crupain is a board-certified preventive medicine physician, Emmy® Award-winning producer, author, and self-described “wellness crusader,” whose third book, The Power Five came out in November.  In many ways, the book is the culmination of a life dedicated to medicine and cooking—in medical school, he staged at David Bouley's Austrian restaurant, Danube; with pastry chef Walter Luque from Palma; and spent transformative time cooking in Puglia at The Awaiting Table Cookery School.  Within the book's pages, Michael spotlights “the power of food to boost vitality and longevity” without forgoing flavor and craveability.  Here, he examines five food categories—fruits and vegetables, whole grains, beans, nuts and seeds, and seafood—that lead to healthier, longer living, but not at the expense of deliciousness.

On January 13, we hosted NY Times contributor and best-selling author Dan Pelosi for an in-store signing of Let's Eat, his first cookbook.  Dan Pelosi has captured the hearts and palates of food enthusiasts nationwide. He hosts The Secret Sauce for Food52 and appears regularly on Good Morning America. He splits his time between Brooklyn, NY and Upstate New York, but you can find him online at @grossypelosi.