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Legendary Chefs, Cooks, and Restaurants

Join cookbook author Gail Monaghan at the National Arts Club for a conversation encompassing culinary lore ranging from the first celebrity chef, Marie-Antoine Careme, to Auguste Escoffier, who popularized French cooking methods in the late 19th century, to Wallis Simpson’s cookbook, to legendary glutton Diamond Jim Brady and Rectors. She adds insight and link the cooks to celebrated dishes such as Beef Wellington, Coq au Vin, Duck A L’Orange, Strawberries Romanoff and how they came to be.

Monaghan penned a how-to column and regular features for the ”Off Duty” section of The Wall Street Journal for 10 years and has written several cookbooks, most recently It’s All in the Timing. She has contributed to numerous publications, including Food and Wine, House and Garden, Oprah, Food Arts, Martha Stewart Living, and The New York Times.











When: Thu., Apr. 28, 2022 at 6:00 pm - 7:00 pm
Where: The National Arts Club
15 Gramercy Park S.
212-475-3424
Price: Free, donation suggested
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Join cookbook author Gail Monaghan at the National Arts Club for a conversation encompassing culinary lore ranging from the first celebrity chef, Marie-Antoine Careme, to Auguste Escoffier, who popularized French cooking methods in the late 19th century, to Wallis Simpson’s cookbook, to legendary glutton Diamond Jim Brady and Rectors. She adds insight and link the cooks to celebrated dishes such as Beef Wellington, Coq au Vin, Duck A L’Orange, Strawberries Romanoff and how they came to be.

Monaghan penned a how-to column and regular features for the ”Off Duty” section of The Wall Street Journal for 10 years and has written several cookbooks, most recently It’s All in the Timing. She has contributed to numerous publications, including Food and Wine, House and Garden, Oprah, Food Arts, Martha Stewart Living, and The New York Times.

Buy tickets/get more info now