Part of the BIG IDEA, Bees

Bestselling author, food critic, and judge on Bravo's Top Chef Masters Ruth Reichl is one of the most recognizable and beloved culinary voices, guiding people around the kitchen, showing them what to eat, how to make it, and where to satisfy their cravings. Reichl was the Editor in Chief of Gourmet Magazine for ten years until its closing. Before that she was the restaurant critic of The New York Times and both the restaurant critic and food editor of the Los Angeles Times. Reichl is The author of several bestselling memoirs and cookbooks including Tender at the Bone: Growing Up at the Table, Garlic and Sapphires: The Secret Life of a Critic in Disguise, and My Kitchen Year: 136 Recipes that Saved My Life (2015), named best cookbook of the year and one of the best books of the year by Amazon. Currently, Reichl is working on her fifth memoir, due out in 2018. Her ten episode PBS show, Gourmet’s Adventures with Ruth, highlighted her trips to the best cooking schools on five continents with famous and foodie friends.

Born and raised in New York City’s Greenwich Village, Reichl moved to Berkeley, California in the early 1970’s where she played an integral role in America’s culinary revolution as chef and co-owner of The Swallow Restaurant.

“Reichl is one of the nation’s most influential figures in the food world.”- The Seattle Times

February 8, 2018 Church of the Big Wood, Ketchum 6:30pm
$35/$45 nonmember
$15 student / educator (limit to one per educator)

Free Student Humanities Club tickets are provided through the generous support of Robin Leavitt & Terry Friedlander for lecture series, performing arts events and play readings.

This lecture has been generously sponsored by Susan and Ron Greenspan.