Cooking Lesson & Lunch with Alice Waters & Samin Nosrat
Cooking Lesson & Lunch with Alice Waters & Samin Nosrat
Cooking Lesson & Lunch with Alice Waters & Samin Nosrat
Cooking Lesson & Lunch with Alice Waters & Samin Nosrat
Cooking Lesson & Lunch with Alice Waters & Samin Nosrat
Cooking Lesson & Lunch with Alice Waters & Samin Nosrat
1

Cooking Lesson & Lunch with Alice Waters & Samin Nosrat

Estimate: 50,000 - 60,000 USD

12

Cooking Lesson & Lunch with Alice Waters & Samin Nosrat

Estimate: 50,000 - 60,000 USD

Lot Details

Description

Hailed as the godmother of the farm-to-table food revolution and pioneer of California cuisine, Alice Waters invites you and fellow food enthusiasts into her Berkeley home for a once-in-a-lifetime experience. A master class on the elements of good cooking from Samin Nosrat, Waters’s Chez Panisse protégé and breakout star of Netflix's docuseries Salt, Fat, Acid, Heat, is just the warm-up. Waters then takes over at the proverbial stove, leading a discussion about ethical farming and sustainability. As a grand finale for this food-forward event, attendees will cook with Waters and Nosrat, then sit down together for a communal lunch and celebration of good food. Proceeds from the Experience will benefit The Edible Schoolyard Project. 

 

This Experience includes:

  • Cooking master class and lunch with Alice Waters and Samin Nosrat at Alice Waters’ Berkeley, CA home
  • Up to 10 guests


Special Notices:

  • All attendees must be 21 or older
  • The Experience lasts 3-4 hours
  • Must be scheduled within 12 months of purchase (or as mutually agreed)
  • By clicking Place Bid, you agree to Sotheby’s Conditions of Sale

 

About The Edible Schoolyard Project

Founded by Alice Waters, The Edible Schoolyard Project teaches essential life skills and supports academic learning through hands-on classes in organic schoolyard gardens and kitchen classrooms around the country. The first Edible Schoolyard project was launched in 1995, in Berkeley, California, soon blossoming into a national network of school gardens. Waters envisioned the Edible Schoolyard Project as a tool to transform each child’s relationship to food by directly involving students in the planting, care and harvesting of the food that is placed on their table. 

 

The Edible Schoolyard curriculum is fully integrated into the school day and teaches students how their choices about food affect their health, the environment, and their communities. Guided by criteria that supports sustainable foodways and a healthy environment, the organization supports students, farmers, ranchers, and others who are taking care of the land for future generations. The Edible Schoolyard network now includes 4,800 schools and programs in 53 U.S. states and territories and 57 countries. 

 

About the Luminaries

 

Samin Nosrat

In 2000, Nosrat ate what would become a life-changing meal at Chez Panisse. Floored by the experience, Nosrat sought work in Waters’s renowned restaurant. She spent 10 years cooking in the Chez Panisse kitchen, working directly with Alice Waters, who described her as "America's next great cooking teacher.” Nosrat has since become a food columnist for The New York Times, and wrote the James Beard Award-winning cookbook Salt, Fat, Acid, Heat, upon which her Netflix docuseries is based.

 

Alice Waters

Waters opened Chez Panisse in Berkeley, California in 1971 with the intent of preparing and serving only the freshest seasonal ingredients. Asking farmers to grow what she needed, Waters soon developed a network of farmers and food artisans to supply the restaurant. Her efforts to promote the cultivation and consumption of organic, seasonal ingredients took off, encouraging countless cooking teachers and enthusiastic eaters to support their local food economy. In 1995, Waters founded The Edible Schoolyard Project, nationally recognized for its efforts to integrate gardening, cooking, and sustainable school lunches into school curriculums. Vice President of Slow Food International since 2002, Waters remains dedicated to preserving local food traditions, protecting biodiversity, and promoting small-scale quality food products, her most recent cookbook, Coming to My Senses: The Making of a Counterculture Cook, was released in 2017. 


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Exclusive Experiences: Food & Wine in California
Online bidding closed26 Jul 2019 | 06:10 PM GMT