AN EVENING AT LUCQUES WITH AUTHOR RUTH REICHL AND “MY KITCHEN YEAR: 136 RECIPES THAT SAVED MY LIFE”

On Sunday, October 11, Suzanne Goin and Caroline Styne present “The Supper that Cures Everything,” a four-course menu that celebrates the restorative powers of cooking prepared with a bounty from Southern California’s varied and best purveyors. The dinner begins with Ruth’s Creamed Lobster Claws on Toasted Brioche, followed by a fall salad of Puntarelle with Anchovy Dressing, burrata, pecorino and breadcrumbs. The main course is Michael’s Grilled London Broil with red onions, tomatoes and cream & new potatoes with green garlic. And Ruth’s Cake that Cures Everything will be served for dessert.

This Sunday Supper with Ruth Reichl’s dishes will be available as a $75 per person prix-fixe menu. Books are sold separately at $35.00 each. Lucques will offer optional wine pairings ($40) from boutique producers selected by Caroline Styne in addition to recommended specialty cocktails by Head Barman Christiaan Röllich.

Ruth Reichl, the acclaimed editor in chief of Gourmet magazine and accomplished writer, will be present throughout the evening to meet guests and sign books. The book will be available for purchase at LUCQUES during the evening.

THE SUPPER THAT CURES EVERYTHING is a ticketed event only; reservations may be made online with RESY or by calling the restaurant at 323.655.6277.

Sunday, October 11, 2015 from 5:00 p.m.

LUCQUES
8474 Melrose Ave
West Hollywood, California 90069
Phone 323.655.6277

ABOUT RUTH REICHL AND MY KITCHEN YEAR:

In the fall of 2009, the food world was rocked when Gourmet magazine was abruptly shuttered by its parent company. No one was more stunned by this unexpected turn of events than its beloved editor in chief, Ruth Reichl, who suddenly faced an uncertain professional future. As she struggled to process what had seemed unthinkable, Reichl turned to the one place that had always provided sanctuary. “I did what I always do when I’m confused, lonely, or frightened,” she writes. “I disappeared into the kitchen.”
My Kitchen Year follows the change of seasons—and Reichl’s emotions—as she slowly heals through the simple pleasures of cooking. While working 24/7, Reichl would “throw quick meals together” for her family and friends. The 136 recipes collected here represent a life’s passion for food: a blistering ma po tofu that shakes Reichl out of the blues; a decadent grilled cheese sandwich that accompanies a rare sighting in the woods around her home; a rhubarb sundae that signals the arrival of spring.

Contact 

Jannis Swerman & Company
818.789.7747, 323.646.7981
jannis.swerman@gmail.com