Stacy Adimando: Piatti

Wednesday May 8: 7:30PM 8:30PM

Buy a copy of Piatti or a $15 gift card in-store to attend. The event will take place in the Art Department on the 2nd floor of the Strand, accessible at the main store at 828 Broadway.

Doors open 30 minutes before the start of the event.

The Editor-in-Chief of SAVEUR magazine, author Stacy Adimando draws from her Italian heritage and her love of Italy's traditional abundant antipasti spreads to create 75 recipes for easy, generous plates and platters meant for grazing and sharing. Organized by season and ranging in size from bites--such as Stuffed Mussels with Bacon and Garlic Breadcrumbs, Baby Root Vegetables with Vinaigrette, and Prosciutto and Pecorino Biscuits--to larger platters, like Baked Squash with Chile Oil and Crispy Seeds, Thinly Sliced Tuscan Pork Loin, and White Clam Pizzas with Scallion and Bacon, these are generous dishes to serve to family and friends for gatherings of any kind. Filled with advice on how to easily plate and serve dishes for a range of occasions, this visually stunning book, with distinctive binding featuring a partially exposed spine, imparts what many cooks of Italy seem born knowing: the secrets to pulling off an impressive feast, without formality or fussiness, but with love, ease, and elegance.

Join us on the second floor as Stacy shares her new book and chats with Stephen Satterfield of Whetstone Magazine.

STACY ADIMANDO is a food and travel writer, James Beard Award–winning cookbook author, and the Editor-in-Chief at Saveur magazine. Her food and travel writing and recipes have been published by NPR, Bon Appétit, Food & Wine, Condé Nast Traveler, Vogue, Forbes, and many more.

Stephen Satterfield is a food writer, publisher, entrepreneur, public speaker, event and multimedia producer. He is the founder of Whetstone Magazine, a seasonal publication on food origins, culture and culinary anthropology, and also the founder of Whetstone Media, a multi-platform, multimedia company producing both original and commissioned content dedicated to telling the story of food. Prior to his career in media, he worked for more than a decade as a manager and sommelier at fine restaurants nationwide, and founded a nonprofit supporting black and indigenous workers in the South African wine industry.

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