Culinary pioneer Peter Hoffman, who introduced farm-to-table cooking to New York City with his beloved Soho restaurant Savoy, and later Back Forty, chats with longtime friend The New Yorker’s Adam Gopnik about his new book What’s Good? A Memoir in Fourteen Ingredients. In this new title, Hoffman talks about his passion for ethically and locally sourced food and shares his vision of the restaurant as a place not only for the pleasures of the table, but for nourishing community. Plus, he'll also share how he creates some of his favorite dishes too! A Memoir in Fourteen Ingredients Details & Tickets
Read More