Master Chef Mario Batali and New York Times food writer and author are featured guests in a special Live from New York’s 92nd Street Y simulcast on Sunday, Oct. 12. The Sedona International Film Festival will broadcast the event at its Mary D. Fisher Theatre at 4:00 p.m., live as it is happening in New York.
Mark Bittman — the beloved New York Times food writer and author of the megaselling How to Cook Everything — joins his friend, master chef Mario Batali, for a gastronaut’s tête-à-tête.
Mario celebrates slow food in his new book, America Farm to Table, which pays homage to American farmers with brilliant recipes created from their lovingly grown top-of-the-line produce; Bittman—who’s just revolutionized everyday cooking with his new magnum opus, How to Cook Everything Fast—shares his genius for creating maximum flavor with ease in minimal time. Hear both sides!
Master Chef Mario Batali is one of the most recognized and respected chefs worldwide. He and Joe have created a successful restaurant and culinary empire that spans New York, Los Angeles, Las Vegas, Singapore, and Hong Kong.
Among his many accolades, Mario was named “Man of the Year” in the chef category by GQ Magazine in 1999. In 2002, he won the James Beard Foundation’s “Best Chef: New York City” award, and in 2005 the James Beard Foundation awarded Mario the designation “Outstanding Chef of the Year.” Mario was also a recipient of the 2001 D’Artagnan Cervena “Who’s Who of Food & Beverage in America,” a prestigious food industry lifetime achievement award.
Mario is also the author of nine cookbooks including the James Beard Award Winning, Molto Italiano: 327 Simple Italian Recipes (ecco 2005); New York Times Bestseller Mario Batali Italian Grill (ecco 2007); and Molto Batali: Simple Family Meals form My Home to Yours (ecco 2011). In 2008, Mario founded the Mario Batali Foundation with the mission of feeding, protecting educating and empowering children.
Mark Bittman, whose “Minimalist” column ran in the Dining section of the New York Times for more than 13 years, is a Times Opinion columnist, the lead food writer for The Times Magazine, and a columnist for the Times Dining section. His books include the bestselling How to Cook Everything and the groundbreaking Vegan Before 6 P.M. (VB6), where he provides all the necessary tools for making the switch to a Flexitarian diet with lists for stocking the pantry, strategies for eating away from home in a variety of situations, pointers for making cooking on a daily basis both convenient and enjoyable, and a complete 28-day eating plan showing VB6 in action.