Hiroko Shimbo, Cathy Fazzolari, Bobbie Lloyd & Wanda Mann - Les Dames d'Escoffier
WHO: Hiroku Shimbo is a book author and an expert on Japanese cuisine, Cathy Coluccio Fazzolari is co-owner of the legendary D. Coluccio & Sons in Brooklyn and author of a book on Calabrian food, Bobbie Lloyd is chief baking officer of Magnolia Bakery and author of The Magnolia Bakery Cookbook; and Wanda Mann, wine expert and writer, as well as the past president of Les Dames NY.
ABOUT:
Hiroko Shimbo is widely recognized as an expert and authority on Japanese cuisine. She is currently the primary chef-instructor for the Japanese Cuisine Program – Japanese Concentration - at the Culinary Institute of America in Hyde Park, New York. Hiroko has also served, and continues to serve, as a consulting chef for restaurants, food service industries, and other cultural organizations. Hiroko has been an award-winning cookbook author based in the United States since 1999. Her company is Hiroko’s Kitchen, LLC. Her award-winning books include: The Japanese Kitchen (Harvard Common Press), The Sushi Experience (Knopf), Hiroko's American Kitchen: Cooking with Japanese Flavors (Andrews McMeel). She also operates a yearly, one-of-a-kind cultural and culinary tour to Kyushu Island in Japan.
Cathy Coluccio Fazzolari is co-owner of the legendary D. Coluccio & Sons in Brooklyn, New York. Founded by her late father in the mid-1960s, D. Coluccio & Sons is one of the oldest importers of Italian specialty foods in the United States, with a retail store adjacent to the wholesale location.
As Chief Baking Officer of the infamous New York City institution, Magnolia Bakery, Bobbie Lloyd has played an integral role in expanding Magnolia Bakery from its original location in New York City’s West Village to its current fifty-one locations worldwide with another seventy-five in the development. She brings the homemade essence of Magnolia Bakery to customers through the creation and development of new recipes and perfection of old favorites. She brings to Magnolia Bakery an extensive restaurant background spanning over four decades. Lloyd’s passion has taken her on a journey from the kitchen to the front of the house, and to the finance office and back. She has been involved in all aspects of the restaurant and bakery industry, encompassing the five key areas necessary for success: culinary, design, business development, finance, and strategy and operations.
Wanda Mann has been writing about wine for almost twenty years. She is the East Coast Editor for The SOMM Journal and Tasting Panel magazines. Wanda's writing has also been published in Food & Wine, NAPA Magazine, VinePair, Saveur, and other publications. She is also a past president of Les Dames NY. And she serves on the board of Society of Wine Educators.
WHAT: Join us as these Dames demonstrate dishes from their cookbooks focusing on Japanese-American and Calabrian dishes, plus desserts from Magnolia Bakery — all paired with wines.
WHEN: Monday, April 27, 6:00 - 8:00 PM EST
WHERE: De Gustibus Culinary Studio