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An Evening with Eataly Boston's Chef Barbara Lynch - Copy of the Book Included!

An Evening with Eataly Boston's Chef Barbara Lynch - Copy of the Book Included!

Availability: Available

  • May 9th 2017
  • 6:30 PM - 8:00 PM
  • NYC Flatiron

The city of Boston, Massachusetts may be known for its stellar seafood and delicious dairy products, however, Boston is more Eatalian than you’d think! 

Chef Barbara Lynch has spent her entire professional life dedicated to bringing the cuisine of Boston to life in new and exciting ways, including working as the Chef Collaborator at Il Pesce restaurant at Eataly Boston! Having worked in numerous kitchens, with culinary stars like Todd English, opened restaurants like the renowned No. 9 Park, and been repeatedly recognized by publications like Bon Appetit and Food & Wine, Chef Barbara Lynch has become one of the biggest names in Boston and beyond. For one night only in New York City, join Chef Barbara at La Scuola di Eataly as she showcases some of her favorite Italian-inspired recipes and discusses her newest book, Out of Line. In this class, guests will: 
•    Learn about Chef Barbara Lynch’s experiences in the culinary world and her future endeavors
•    Observe Chef Barbara’s step-by-step demonstration of 3 of her favorite dishes 
•    Listen to Chef Barbara read excerpts from her book Out of Line, a memoir recounting her rise from a hard-knocks South Boston childhood to culinary stardom
•    Learn about wines and wine pairings with our sommelier
•    Take home menus, adapted recipes, wine tasting notes, and a copy of Out of Line
•    Have an opportunity to get your book personalized by Chef Barbara herself!

Chef Barbara Lynch

Chef/Owner, Barbara Lynch Gruppo 

James Beard Award-winner and Relais & Châteaux Grand Chef Barbara Lynch is regarded as one of the world’s chefs and restaurateurs. While growing up in South Boston, Barbara, at the age of 13, got her first kitchen job cooking at a local rectory. It was in high school, however, that an influential home economics teacher and a job working with Chef Mario Bonello at Boston’s esteemed St. Botolph Club piqued her interest in one day becoming a professional chef. During her early twenties, Barbara worked under some of Boston’s greatest culinary talents. After working with Todd English for several years at Michaela’s and Olives, Barbara traveled to Italy where she learned about the country’s cuisine firsthand from local women. She returned to Boston and became the executive chef at Galleria Italiana, bringing national acclaim to the tiny trattoria when she captured Food & Wine's “Ten Best New Chefs in America” award. 
In 1998, Barbara opened a restaurant of her own, No. 9 Park, in Boston’s Beacon Hill neighborhood. The restaurant immediately received rave reviews from publications around the country and was named one of the “Top 25 New Restaurants in America” by Bon Appétit and “Best New Restaurant” by Food & Wine. 
Barbara expanded her presence in Boston by opening two restaurants in the South End in 2003: B&G Oysters, serving pristine oysters and New England classics, and The Butcher Shop, a wine bar and fullservice butcher shop. Barbara continued to grow her culinary empire by opening Stir, a demonstration kitchen and cookbook store, in the South End in 2007. 

In Fall 2008, Barbara launched two concepts in Boston’s Fort Point neighborhood: Drink, a bar dedicated to the craft of the cocktail, and Sportello (Italian for counter service), her modern interpretation of a diner.  In Spring 2010, Barbara and her team opened an eagerly anticipated third concept in Boston’s Fort Point neighborhood, Menton, a fine dining restaurant. Menton has received numerous accolades since opening, including a praise from both Bon Appétit and Esquire as one of the best new restaurants in 2010, a James Beard Foundation Award nomination for Best New Restaurant, and a four star review from The Boston Globe. Menton is the only Relais & Châteaux property in Boston, and each year since 2012 has been awarded AAA’s Five Diamond Award and Forbes Travel Guide’s Five-Star Award.  Barbara is currently the only female in the United States to hold the distinguished title of Grand Chef Relais & Châteaux. 
Barbara’s talents have continued to garner praise over the years, both locally and nationally. In 2003, The James Beard Foundation named her “Best Chef Northeast” while in 2007, Boston Magazine named Barbara “Best Chef.” In 2011, she was named Distinguished Chef by Johnson and Wales University and was also the recipient of the Women Chefs & Restaurateurs’ Barbara Tropp President's Award. In 2013, Barbara was inducted into the James Beard Foundation’s Who’s Who of Food and Beverage in America, a prestigious group of the most accomplished food and beverage professionals in the country, and also received an honorary doctorate in public service from Northeastern University in recognition of her culinary and philanthropic contributions. In 2014 Barbara received her second James Beard Foundation Award, being named “Outstanding Restaurateur”; she is the second woman ever to receive this honor. 

Barbara's first cookbook, Stir: Mixing It Up in the Italian Tradition, was published by Houghton Mifflin Harcourt in fall 2009. Stir was received enthusiastically by both the media and home cooks and received a prestigious Gourmand award for “Best Chef Cookbook” for the United States. Barbara is currently working on her second book, a memoir, which will be published in 2017. 
Barbara is a member of several notable organizations including Women Chefs & Restaurateurs, Les Maîtres Cuisiniers, the international association of Master Chefs, and the Ment’Or (formerly Bocuse d’Or USA) Culinary Council. 

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