Presented by Book Passage at Insalata's, San Anselmo • Sponsored by Bank of Marin
Tickets: $140 (includes meal, wine, tax, tip, and a signed copy of Chi Spacca)
Please note: This event has been postponed due to concerns for the health and well-being of our community. For updates on this event and for additional event information, please subscribe to our e-newsletter.
Meal planned and prepared by co-author and chi SPACCA Executive Chef Ryan DeNicola
In Chi Spacca, her first meat-centric cookbook, Nancy Silverton ("Queen of L.A.'s restaurant scene" —Los Angeles Times) shares the secrets of cooking like an Italian butcher with recipes for meats, fish, and vegetables that capture the spirit of Italy. Drawing on her years of living and cooking in Umbria, Italy, and from the menu of her revered steakhouse, Chi Spacca (hailed as a "meat speakeasy" by Food & Wine), Silverton, and Chi Spacca's executive chef Ryan DeNicola, present their take on such mouth-watering dishes as Beef Cheek and Bone Marrow Pie; Coffee-Rubbed Tri-Tip; Fried Whole Branzino with Pickled Peppers and Charred Scallions; and Moroccan Braised Lamb Shanks. And vegetable dishes are given just as much attention, from fire-kissed Whole Roasted Cauliflower with Green Garlic Crème Fraîche; Charred Sugar Snap Peas with Yogurt, Guanciale, and Lemon Zest; Little Gems with Herb Breadcrumbs, Bacon Vinaigrette, and Grated Egg; Roasted Beets with Chicories, Yogurt, and Lemon Zest. Also included are Silverton's own spins on steakhouse classics such as Caesar salad, creamed corn, and mashed potatoes, as well as desserts—including, of course, her beloved butterscotch budino.
Nancy Silverton is the co-owner of Pizzeria Mozza in Los Angeles and Newport Beach as well as Osteria Mozza, Mozza2Go, and chi SPACCA in Los Angeles. Silverton also founded the world-renowned La Brea Bakery as well as Campanile Restaurant, an institution that Angelenos cherished for decades. She has worked with some of the nation’s most notable and influential chefs including Jonathan Waxman at Michael’s Restaurant and Wolfgang Puck at Spago. She has served as a mentor to numerous others who have gone on to become award-winning chefs and restaurant owners themselves Early in her career, Nancy was named Food and Wine Magazine’s “Best New Chef.” In 2014, she received the highest honor given by the James Beard Foundation for “Outstanding Chef.” That year, she was listed as one of the Most Innovative Women in Food and Drink by both Fortune and Food and Wine Magazines. Silverton is the author of eight cookbooks including Desserts (1986), Breads from the La Brea Bakery (1996), Pastries from the La Brea Bakery (2000), Nancy Silverton’s Sandwich Book (2005), Twist of the Wrist (2007) and the Mozza Cookbook (2011). In 2017, Nancy was profiled on Netflix’s documentary series “Chef’s Table.” She is active in fundraising for numerous charities including No Kind Hungry and Alex’s Lemonade Stand Foundation in Philadelphia, New York, Los Angeles, and Chicago.
Born and raised in Southern California, Ryan DeNicola was taught the importance of quality ingredients at an early age. Ryan started his professional career as a dishwasher in Santa Ana and quickly raised the ranks to line cook. After high school, Ryan attended the Culinary Institute of America in Hyde Park where he received an Associates Degree in Culinary Arts. After working his way through kitchens in Nantucket, New York and Las Vegas, Ryan moved back to LA, where worked in kitchens of restaurants from casual concepts to fine dining at Son of a Gun, Animal, and Michael’s. Ryan eventually landed on the corner of Melrose and Highland, where he opened chi SPACCA under the tutelage of Nancy Silverton and Chad Colby. It is there that Ryan has discovered his true love for butchery and charcuterie. After two years at chi SPACCA, Ryan worked as Chef de Cuisine at Pizzeria Mozza, ultimately returning to chi SPACCA where he can now be found wielding a cleaver as Executive Chef.
Our award-winning Cooks with Books events are held at outstanding Bay Area restaurants. The meal is inspired by the author/chefs who discuss their cookbooks with guests throughout the meal. These are happy, convivial events that often sell out quickly, so don’t wait to register! Event tickets include the meal, wine, tip, and a signed copy of the book.