Michael Hebberoy sits at the helm of Ripe, a small culinary empire in Portland, Ore., that includes Clarklewis, Gotham Building Tavern and Sunday Suppers. Food & Wine magazine calls him a “food provocateur” in the January issue. Hebberoy spouts a little philosophy over a glass of grappa.
Chef Jerry Traunfeld, of The Herbfarm, celebrates his new cookbook, “The Herbal Kitchen,” at a Cooks and Books dinner event at Lark restaurant. He shares the thought process behind his book, which features simple recipes that he prepares at home.
Chef Robert Reynolds recounts his adventures cooking in France in his self-published collection of essays, “An Excuse to Be Together.” His stories explain, for example, that one would use the expression “we live in the garden among the leeks” to describe the good life. Reynolds shares his thoughts about his work as a teaching chef and writer.
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