EVENTS

We're pleased to welcome Rachel Simons, co-founder of cult-favorite artisanal tahini brand Seed + Mill, for a book signing and tasting, celebrating the debut of her first cookbook: Sesame: Global Recipes & Stories of an Ancient Seed.

Talbott & Arding is proud to have been one of the first businesses to work with Seed + Mill, and our Sesame Focaccia is featured in the book. Our Kitchen and Pastry Teams will be preparing recipes from the book for tasting and for sale. As they have been for years, Seed + Mill products, such as tahini and halva will be available for purchase in-store.

The book features an approachable collection of 80+ recipes celebrating the sesame seed. With its delicious nutty taste, nutritional density, and long shelf life, the sesame seed is a tiny ingredient with an enormous cultural impact and a deeply rich history.

Rachel Simons is the founder of Seed+Mill, the first store devoted to sesame products in the United States. Their high-quality tahini and halva are favorites of chefs and home cooks alike and are carried in over 1700 stores, including Whole Foods Markets, Sprouts, and beloved specialty stores across the US. Seed+Mill has been featured in Forbes, The New York Times, Food52, Bon Appétit, and more. Rachel was born in Australia, but now lives in New York with her family and beloved Dachshund, who is partial to tahini too!

On Sunday June 2nd we celebrated Lebanese flavors and culture with Edy Massih from Edy's Grocer in Brooklyn. He has written his first book, Keep It Zesty which celebrates the women who shaped his life and the spices and flavors of the Middle East.

New York Times bestselling author Andy Baraghani says of Massih's book "Edy Massih's deeply personal debut cookbook, Keep it Zesty, immerses you in his charming and delicious world, making you wish his beloved Brooklyn shop was right around the corner from you. Fortunately, the book's collection of bright, vegetable-forward recipes will inspire and allow you to bring those flavors to your own home"

On June 1, we hosted a fascinating conversation between esteemed flavor scientist Arielle Johnson and food and design expert Christine Muhlke.

Arielle Johnson:
Dr. Johnson is a flavor scientist who spends most of her time helping chefs understand the nuances of what makes delicious foods. With Flavorama, Johnson brings this knowledge to home-cooks everywhere.

Christine Muhlke:
Christine has over two decades of experiences and connections in the world of food, travel, fashion, culture and design. Founder of Bureau X food consultancy.
Muhlke has edited at Bon Appétit, T Magazine, and The New York Times Magazine, written for Vogue, Vanity Fair, Lucky Peach, and Cherry Bombe, and co-authored On the Line with Eric Ripert, Manresa with David Kinch, Hartwood with Eric Werner and Wine Simple with Aldo Sohm. She is the author of Signature Dishes That Matter.

'I’ve known and admired Arielle Johnson and her work for more than a decade. Arielle is that rarest of flavor scientists, as experienced in restaurant kitchens as in the lab, and a skilled translator of the chemistry into clear and useful advice for any food lover. I can’t recommend Flavorama highly enough: it’s essential reading for anyone who’s serious about understanding deliciousness and how to create it.' —Harold McGee, author of On Food and Cooking

On May 18, we welcomed food stylist, author and veteran America's Test Kitchen cast member Elle Simone Scott to Talbott & Arding.

Elle's newest book, Food Gifts: 150+ Irresistible Recipes for Crafting Personalized Presents is rooted in her firm belief that food fosters connection, and there is no more meaningful way to connect with others than to give a food gift that you have prepared and packaged yourself.

On May 11, we hosted cook, writer, and New York Times Cooking contributor Lidey Heuck to Talbott & Arding, in celebration of her first cookbook: Cooking in Real Life. Lidey worked as Ina Garten's assistant at the Barefoot Contessa for 7 years.

Ina writes in the foreword to the book, "Lidey subscribes to the same theory of home cooking that I do. We all want recipes that have ingredients you can buy in almost any grocery store, recipes that are easy enough to make without breaking a sweat and will be delicious and satisfying for either an ordinary weekday dinner or for a special occasion."

On April 27, we welcomed Conte Sebastiano Capponi to join in conversation with Kate Arding. A tasting of five Italian wines from Villa Calcinaia and five select Italian cheeses was featured.

Kate and her Tuscan cousin Sebastiano have a historic family connection, they share great, great, grandparents and a passion for fine wine and cheese! Sebastiano and Kate guided us through the terroir of Italian flavors and telling stories. Guests learned how to truly taste wine and cheese from this proud family of professionals.  

On April 20, groundbreaking pastry chef and cookbook author Brian Levy join us in celebration of his cookbook: Good & Sweet, named one of the best cookbooks of the year by the Los Angeles Times and Serious Eats.

In Good & Sweet, Levy stretches his experience with sugar and sweetener substitutions across 100 recipes that ingeniously deploy fruit (dried, juiced, and fresh), nuts, grains, dairy, and fermented products to create sweet treats whose flavor is enriched by whole-food, feel-good ingredients. Recipes offer substitutions for dietary restrictions include a flavorful sweetener that transcends cane sugar, from freeze-dried sweet corn to coconut cream and apple cider.

Nick Malgieri says of the book, "In Good & Sweet, Brian Levy has brilliantly freed bakers from the slavish adherence to refined sugar.
Instead, the natural sweetness of both fresh and dried fruits is used to advantage in tempting and creative recipes."

On January 13, we hosted NY Times contributor and best-selling author Dan Pelosi for an in-store signing of Let's Eat, his first cookbook.  Dan Pelosi has captured the hearts and palates of food enthusiasts nationwide. He hosts The Secret Sauce for Food52 and appears regularly on Good Morning America. He splits his time between Brooklyn, NY and Upstate New York, but you can find him online at @grossypelosi.