This virtual event is available for ticket holders to replay for one week
- UCSB Arts & Lectures presents Samin Nosrat and Yotam Ottolenghi
- Moderated by Sherry Villanueva, Managing Partner/Owner of Acme Hospitality
- Norsrat and Ottolenghi are both award-winning cookbook authors and chefs
- With a hit Netflix series, best selling debut cookbook and New York Times food column, Nosrat is an It Girl of the culinary world
- Israeli-born London restaurateur and Guardian columnist, Ottolenghi is the bestselling author of beloved cookbooks including Jerusalem, Ottolenghi Simple, and most recently, Flavor
- Part of UCSB Arts & Lectures’ Winter 2021 House Calls series
- Ticket holders will be able to replay this event for one week
- Sunday, Feb. 28 / 11 a.m. Pacific / Virtual
- $10 General Public and FREE for UCSB Students (registration required)
- Tickets/Info: (805) 893-3535, www.ArtsAndLectures.UCSB.edu
▶ ▶ ▶ Editors/Reviewers: Please include the full name of UCSB Arts & Lectures in all media coverage, including reviews.
“There is magic in the way Samin teaches. She wins you over immediately with an irresistible combination of warmth, honesty, deep understanding of cooking and that ebullient laugh of hers.”
– Alice Waters, Time 100
“Yotam Ottolenghi may not have invented the way we like to eat now, savouring all those small plates of bright, zingy, cross-cultural and veg-forward flavours. But no one, perhaps, has done more to define it.”
UCSB Arts & Lectures presents Chefs in Conversation, Samin Nosrat and Yotam Ottolenghi, Moderated by Sherry Villanueva, Managing Partner/Owner of Acme Hospitality on Sunday, Feb. 28 at 11 a.m. Pacific. James Beard Award-winning cookbook authors and chefs Nosrat and Ottolenghi will share their passion for everything food, inviting the audience along for a mouthwatering evening as they dish secrets from the kitchen. With a hit Netflix series, best selling debut cookbook and New York Times food column, Nosrat is the It Girl of the culinary world. Israeli-born London restaurateur and Guardian columnist, Ottolenghi is the bestselling author of beloved cookbooks including Jerusalem, Ottolenghi Simple, and most recently, Flavor. Nosrat’s anecdotes from Salt, Fat, Acid, Heat and Ottolenghi’s restaurant tales will leave the audience hungry for more.
Acme Hospitality brings custom-crafted meals to your House Calls experience! Bask in brunch from The Lark with a meal inspired by Nosrat and Ottolenghi. Order by noon on Thu, Feb 25; available while supplies last. Order here
This virtual event is a part of UCSB Arts & Lectures’ Winter 2021 House Calls series.
As an undergraduate studying English at UC Berkeley, Nosrat took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, she pursued her twin passions of food and words with equal vigor, aiming to create work that inspires, creates community and raises cultural, social and environmental awareness.
Nosrat learned to cook at Chez Panisse, in Italy alongside Benedetta Vitali and Dario Cecchini and at (the no longer existing) Eccolo in Berkeley. She studied poetry with Robert Hass, Shakespeare with Stephen Booth and journalism with Michael Pollan. She has said that Alice Waters and farmer Bob Cannard taught her more about land stewardship than anyone else.
Her book, Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking was illustrated by Wendy MacNaughton. It is a New York Times bestseller and also 2018 James Beard General Cookbook of the Year, 2018 Fortnum & Mason Debut Cookbook, 2018 IACP Cookbook of the Year, 2018 IACP Julia Child First Book Award and Sunday Times Food Book of the Year 2017. A documentary series based on the book is now streaming on Netflix. In 2018 she was named the Eater Chef of the Year. She was also one of five food columnists for the New York Times Magazine, and recently published her final column for the magazine, “Saying Goodbye with Beans” (Feb. 3).
Coming in March, Nosrat will appear among the celebrity guests and renowned chefs guiding the title characters around the globe in Netflix’s new family-friendly food series Waffles + Mochi, featuring former First Lady Michelle Obama.
Samin Nosrat has spoken about food, art, culture and cooking at venues as diverse as the Oakland Unified School District Nutrition Services, UC Berkeley, Yale University, SFMoMA, St. Mary’s College, University of San Francisco, the Orange Institute, the Headlands Center for the Arts, the International Association of Culinary Professionals (IACP) and Artechef, the Cuban national cooking school.
Ottolenghi served as a pastry chef at three London restaurants: the Michelin-starred Capital Restaurant, Kensington Place and Launceston Place in Kensington New Town. In 1999, he became head pastry chef at the artisanal pastry shop Baker and Spice, where he met the Palestinian chef Sami Tamimi, who grew up in Jerusalem’s Old City. Ottolenghi and Tamimi bonded over a shared language—Hebrew—and a joint “incomprehension of traditional English food.”
In 2006, Ottolenghi began writing a weekly column for The Guardian titled “The New Vegetarian,” influenced by the straightforward, culturally-grounded food writing of Nigella Lawson and Claudia Roden, Ottolenghi’s recipes rarely fit within traditional dietary or cultural categories. His mission is to “celebrate vegetables or pulses without making them taste like meat, or as complements to meat, but to be what they are. It does no favour to vegetarians, making vegetables second best.”
Ottolenghi has hosted three television specials: Jerusalem on a Plate (2011); Ottolenghi’s Mediterranean Feast (2012); and Ottolenghi’s Mediterranean Island Feast (2013). In 2017, he served as a guest judge on the ninth and eleventh season of the cooking game show Masterchef Australia. He had declined numerous guest-judge offers in the past and agreed to appear on Masterchef Australia “because it’s quite humane and positive… It’s about the personal development of the contestants more than the competition.”
In his recently-released bestselling cookbook Flavor (released on Oct. 13), Ottolenghi teams up with his test kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes
House Calls: delivers performance, conversation, thoughtful analysis and witty commentary streaming right to your living room. Featuring the creative thinkers and doers that you’ve come to expect on the A&L stage – environmentalists, musicians, novelists, chefs, humanitarians, Grammy winners and more – most programs are 60-minutes, combining what our guests excel at with an informal talk back session and other elements that would rarely happen on stage. It’s better than front row seats!
UCSB ARTS & LECTURES
Founded in 1959, UCSB Arts & Lectures is the largest and most influential arts and lectures organization between Los Angeles and San Francisco. Arts & Lectures annually presents more than a hundred events, from critically acclaimed concerts and dance performances by world-renowned artists to talks by groundbreaking authors and film series at UCSB and Santa Barbara-area venues. With a mission to “educate, entertain and inspire,” A&L also oversees an outreach program that brings visiting artists and speakers into local classrooms and other venues for master classes, open rehearsals, discussions and more, serving K-12 students, college students and the general public.
Most House Calls events are hour-long programs. This event will be moderated by Sherry Villanueva, Managing Partner/Owner of Acme Hospitality.
Tickets are $10 for the general public and FREE for UCSB students (registration required).
For tickets and more information, call UCSB Arts & Lectures at (805) 893-3535 or visit www.ArtsAndLectures.UCSB.edu.
UCSB Arts & Lectures gratefully acknowledges our Community Partners the Natalie Orfalea Foundation & Lou Buglioli for their generous support of the 2020-2021 season.