Monday, January 8, 2018 | 6:30PM
$225 Includes sommelier selected wines from our favorite producers, hospitality fee, and a copy of "The Sullivan Street Bakery Cookbook"
Limited to 12 guests
Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan Street Bakery in Soho with the desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan Street Bakery headquarters in Hell’s Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies.
In 2009, Lahey opened Co., his first pizza restaurant in Chelsea, putting his own spin on pies while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase “with bread.” Lahey, has been called “one of the most influential food figures in America” by Bon Appétit, and his businesses have been featured in numerous publications, including Vogue and The New York Times. He has appeared on The Martha Stewart Show and NBC’s The Today Show.
Lahey’s innovative no-knead bread recipe that ignited a worldwide homebaking revolution was first published in an article by Mark Bittman in The New York Times in 2006. That article became the basis of Lahey’s first cookbook, My Bread: The Revolutionary No-Work, No-Knead Method (W.W. Norton & Company, October 2009), and My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home (W.W. Norton & Company, March 2012).
Lahey expanded his footprint in NYC in July 2012 with the opening of Sullivan Street Bakery’s second outpost in Chelsea, just a few doors down from Co. In 2014, My Bread was translated into Italian and Taiwanese. Lahey’s third book, The Sullivan Street Bakery Cookbook (W.W. Norton & Company, November 2017), which he co-authored with his wife Maya Joseph, builds on the revolutionary no-knead recipe he developed for his first book, My Bread, to outline his no-fuss system for making sourdough at home. Applying his Italian-inspired method to his repertoire of pizzas, pastries, egg dishes, and café classics, The Sullivan Street Bakery Cookbook delivers the flavors of a bakery Ruth Reichl once called “a church of bread.”
Lahey was named the first recipient of the James Beard Foundation’s Award for Outstanding Baker in 2015. He was recognized again in 2016 by the James Beard Foundation as Who’s Who of Food & Beverage in America.
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