Two-time James Beard Award-Winner and Relais & Chateaux Grand Chef, Barbara Lynch is regarded as one of the world’s leading chefs and restaurateurs. After working under some of Boston’s greatest culinary talents, Barbara traveled to Italy, where she learned about the country’s cuisine firsthand from local women. Barbara earned a spot among Food & Wine’s “Ten Best New Chefs in America” in 1996 as executive chef at Galleria Italiana.
In 1998, Barbara opened a restaurant of her own, No. 9 Park in Boston’s Beacon Hill. Now, as Chef/Owner of Barbara Lynch’s Gruppo, Barbara oversees seven celebrated culinary concepts, No. 9 Park, B&G Oysters, The Butcher Shop, Stir, Drink, Sportello, and Menton. Barbara’s cookbook, “Stir: Mixing It Up in The Italian Tradition” received a Gourmand Award for Best Chef Cookbook.
Following the release of her new memoir, “Out of Line” this month, we welcome her here to Ann Arbor and Zingerman's. Amazon describes her book as “Blood, Bones, & Butter meets A Devil in the Kitchen in this funny, fierce, and poignant memoir by world-renowned chef, restaurateur, and Top Chef judge Barbara Lynch, recounting her rise from a hard-knocks South Boston childhood to culinary stardom.”
Don’t miss your chance to meet Barbara herself when she puts on a demonstration in our intimate BAKE! classroom. You just sit back to watch, learn, taste and enjoy. Barbara will display her talents while making three recipes she selected for this event: Tomato Tart Tatin, Poulet en Pan and Vanilla Bread Pudding. Enjoy samples of the food while you watch the cooking and baking magic happen. Then get some one on one time with Barbara when she stays after class to sign your copy of her new book, included with the class. It’s sure to be light years more exciting than your average Wednesday.
You’ll leave BAKE! with a copy of Barbara’s new memoir, her recipes, the knowledge to recreate them at home, happy taste buds, and great coupons!
*This class is a demonstration only. There will be no hands-on baking or cooking.
I loved the hands on experience and that you could feel the passion the instructor felt towards their craft. - Jess M.