ThoughtGallery.org > Jeremiah Stone + Fabián von Hauske: A Very Serious Cookbook w/ Alison Roman + Julia Kramer

Jeremiah Stone + Fabián von Hauske: A Very Serious Cookbook w/ Alison Roman + Julia Kramer

This is the story of two places beloved by chefs and foodies worldwide – Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration that inspires the chefs’ passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry.

Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.

Jeremiah Stone and Fabián von Hauske are the chef-owners of Contra and Wildair in New York City’s Lower East Side. While Contra serves an ever-changing tasting menu made with local and seasonal ingredients, Wildair provides diners with more casual offerings inspired by European wine bars. This spring, they joined forces with Anthony Mangieri to bring the beloved restaurant Una Pizza Napoletana back to New York, adding small plates and desserts to the menu alongside his renowned, naturally leavened pies.

In 2016, they were both named Food & Wine’s “Best New Chef” and awarded a Michelin star for Contra. Von Hauske was also named one of Forbes’ “30 Under 30 in Food & Drink” and Conde Nast Traveler’s “10 Young Chefs to Watch” in 2016.

Alison Roman is a cook, writer and author of Dining In, published by Clarkson Potter in Fall 2017. You can sign up for her newsletter here. Formerly the Senior Food Editor at Bon Appetit Magazine and BuzzFeed, her work has also appeared in the The New York Times, Cherry Bombe, Darling and Lucky Peach. In 2015 Short Stack Editions published her first book on her favorite ingredient, lemons. Originally from Los Angeles, she lives in Brooklyn where she tries to eat pizza for every meal, sometimes successfully.

Julia Kramer is the deputy editor of Bon Appétit, where she has covered restaurants and home cooking since 2013. Before that, she was a restaurant critic in Chicago for five years. Even before that, she studied fiction writing at Pomona College. Her favorite food is a bagel.











When: Tue., Dec. 4, 2018 at 7:30 pm - 8:30 pm
Where: Books Are Magic
225 Smith St.
718-246-2665
Price: Free
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This is the story of two places beloved by chefs and foodies worldwide – Lower East Side tasting-menu restaurant Contra, and its more casual sister, Wildair. The book exudes the spirit of collaboration that inspires the chefs’ passionately seasonal cooking style, boundary-pushing creativity, and love of natural wine. A Very Serious Cookbook: Contra Wildair includes a foreword by US comedian Eric Wareheim; 85 recipes organized into chapters: Always (mainstay, non-seasonal); Sometimes (hyper-seasonal, guest chef collaborations, international travel inspiration); Never (dishes on the menu once, not existent yet, all important); and Pantry.

Contra and Wildair have received several Best New Restaurant nods and major acclaim from the New York Times, Saveur, Bon Appétit, and Eater, among many others.

Jeremiah Stone and Fabián von Hauske are the chef-owners of Contra and Wildair in New York City’s Lower East Side. While Contra serves an ever-changing tasting menu made with local and seasonal ingredients, Wildair provides diners with more casual offerings inspired by European wine bars. This spring, they joined forces with Anthony Mangieri to bring the beloved restaurant Una Pizza Napoletana back to New York, adding small plates and desserts to the menu alongside his renowned, naturally leavened pies.

In 2016, they were both named Food & Wine’s “Best New Chef” and awarded a Michelin star for Contra. Von Hauske was also named one of Forbes’ “30 Under 30 in Food & Drink” and Conde Nast Traveler’s “10 Young Chefs to Watch” in 2016.

Alison Roman is a cook, writer and author of Dining In, published by Clarkson Potter in Fall 2017. You can sign up for her newsletter here. Formerly the Senior Food Editor at Bon Appetit Magazine and BuzzFeed, her work has also appeared in the The New York Times, Cherry Bombe, Darling and Lucky Peach. In 2015 Short Stack Editions published her first book on her favorite ingredient, lemons. Originally from Los Angeles, she lives in Brooklyn where she tries to eat pizza for every meal, sometimes successfully.

Julia Kramer is the deputy editor of Bon Appétit, where she has covered restaurants and home cooking since 2013. Before that, she was a restaurant critic in Chicago for five years. Even before that, she studied fiction writing at Pomona College. Her favorite food is a bagel.

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