From our organizers:
Ignacio Mattos, Esquire ’s “Chef of the Year,” and the man behind one of the world’s 50 best restaurants, teaches us how to think and cook like him — with recipes from Estela’s roster of great dishes and his relaxed creative approach to cooking. Learn how to look at something as ordinary as a button mushroom and make it extraordinary (shaved thin over dumplings) or as familiar as burrata and transform it (with a pool of juiced herby greens and charred bread). Ignacio’s new cookbook is Estela (Artisan; October 2). A book signing follows the event.