Time & Date
Tuesday, November 29, 2022, 6:30 pm
Both in-person and virtual tickets are available for this event. Doors open at 5:30 p.m.
WBUR CitySpace890 Commonwealth Avenue Boston, MA 02215Open in Google Maps
Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and national and enjoy a post-show bite inspired by the conversation.
Back by popular demand, chef, author and culinary educator Jacques Pépin returns to CitySpace to discuss his new book “Art of the Chicken: A Master Chef’s Recipes and Stories of the Humble Bird.”
Copies of Pépin's book will be available for purchase from our bookstore partner Brookline Booksmith. In-person attendees will enjoy a bite after the event.
This event is co-produced by Boston University Metropolitan College Programs in Food & Wine.
Premiere: $25.00 (includes reserved seating)
$5.00 (only one ticket needed per household)
Ways To Save
WBUR Sustainers save $5.00 on general and virtual tickets and WBUR Members save $5.00 on general tickets to this event online or at the door with your Membership card.
To apply the discount to your ticket purchase online, you’ll need to enter a promo code. You can get your code by emailing email@example.com.
Registrants may be contacted by CitySpace about this or future events.
About “Art of the Chicken”
From legendary chef Jacques Pepin, a book celebrating his lifelong love of chickens, featuring dozens of his celebrated paintings and more than 50 recipes, along with a treasure trove of poignant and often humorous stories.
Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career—cooking Chicken Chasseur for Charles de Gaulle and his family, turning down a chance to work as JFK’s White House Chef for a job at Howard Johnson’s, and appearing on television alongside food-world luminaries like Julia Child.
Throughout are Jacques’ favorite chicken and egg recipes, conveyed as if he were sharing them over a dinner table. Most significantly, the book displays dozens of Jacques’ stunning paintings of chickens. “If it clucks or scratches, it’s likely that Jacques has painted it.” This unique book is the next best thing to a visit to Jacques’ home, which would include a tour of his art studio, captivating conversation as he cooks, and a toast with a glass of wine over a simple meal of perfect roast chicken.