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Identita' Golose: Seminar with Cristina Bowerman

Identita' Golose: Seminar with Cristina Bowerman

Events - Cooking classes
  • 10/2/2018
  • 6:00 PM - 7:00 PM
  • NYC Flatiron
$125.00

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  • Location
  • Menu
  • Teacher

Rice, Risotto and Incredible Surprises

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Rice, Risotto and Incredible Surprises will be the topic of the lesson held by Cristina Bowerman, patron-chef in Rome, and president of the Associazione Italiana Ambasciatori del Gusto, a cook capable of interpreting tradition and innovation in every way and to every degree. As she works her magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu:

  • "Orzotto" Like a Risotto, Smoked "Cacio e Pepe", Sea Urchins & Lemon
  • Risotto "alla Mugnaia" with Brown Butter & Sole

Wines: to be determined

​Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

Cristina Bowerman

Cristina Bowerman: Empire state of mind. Or Vicolo del Cinque like 5th Avenue, Trastevere like the world. We don’t want to sound Ammerican, but distances and barriers, be they cultural or geographic, in life and in the kitchen, exist only in the minds of those who create them. Welcome to the “games without frontiers” of Cristina Bowerman from Cerignola, Foggia.

In 1992, having left Apulia with a degree in law, Cristina prepared crêpes and cappuccinos at Higher Ground, a coffee house in San Francisco and, in the meantime, continued her forensic studies. However, her culinary DNA emerged powerfully. And she seconded it. She moved to Austin in 1998 and was awarded another piece of paper in 2003. This time it was the right one: a degree in Culinary Arts. Military discipline and a perfect knowledge of the basics are rules that still guide here personal cooking manual. The Driskill Grill, five stars for wealthy gourmets, took her on. She personifies the fundamental imprinting – cleanliness and concentration of flavour – of the Keller school.

The following year, Cristina went to Rome. At Angelo Troiani’s Convivio she discovers what the quality of ingredients really means and in 2005 enters the door of Glass Hostaria, a new restaurant which goes with Trastevere in much the same way as polenta taragna goes with Syracuse: the (gastronomic) life of the district and the (sentimental) life of Fabio Spada, owner of the restaurant, were never to be the same again. The start was far from easy. Then people started coming in and her cooking came full circle: clear-cut but soft, provocative but sensibly so, recognisable, syncretic and very, very tasty. Then the consecration came too: a Michelin star and the American transfer of IG to New York. But Cristina, the “geeky chef” continued to study and to read, to teach and to experiment and to stay curious. «I don’t want to be static. I like to evolve without losing the fun and the creativity».

The Bowerman story is an antidote against clichés. You can live in the Roman quarter par excellence and speak exclusively in English to talk to the “brigade”. You can cook squid with bok choy and kombu seaweed, Parmesan ravioli and glazed sweetbreads on the same menu. Contemporary-fusion-local-traditional. You can understand the taste of the public with the “advice” of a young son and if he likes the lightness of the risotto with trawled fish stock, seafood and samphire... You can – in this Italy of 2011 – be a woman, mother, businesswoman and star-awarded chef. Not necessarily in that order.

Description

Rice, Risotto and Incredible Surprises

The acclaimed International Chefs Forum, Identità Golose, returns to Eataly New York for its ninth U.S. edition this fall. Identità Golose brings together 7 of the most notable chefs and most celebrated culinary personalities for a 3-day convention. Five intimate seminars will invite a handful of epicureans to experience the work of these all-star chefs firsthand and to be exposed to the latest techniques and trends that define today’s culinary world. 

“The Human Factor” will be a prominent, overarching theme throughout the week’s events. In an era dominated by intense economic and political tension, and by such a widespread use of communication on social networks that too often leads to losing touch with people, nourishing human relationships, at work as well as at home and in one’s free time, becomes more and more precious and revolutionary. No technology will ever be able to replace a real relationship between people. Of course, finding time to speak and discuss is becoming more and more difficult. We easily escape reality and hide into the virtual, but when you do catch someone else’s attention, it’s incredible.

Rice, Risotto and Incredible Surprises will be the topic of the lesson held by Cristina Bowerman, patron-chef in Rome, and president of the Associazione Italiana Ambasciatori del Gusto, a cook capable of interpreting tradition and innovation in every way and to every degree. As she works her magic, you will enjoy each dish — prepared and plated before your eyes! — served with complementary wine pairings.

Reserve quickly, as limited seats are available!

Check-in for your reserved seminar at the La Scuola host stand, located just inside the 23rd St. store entrance. Please bring a copy of your email confirmation. Seating is first-come, first-served, and all guests planning on consuming alcohol must be able to produce government-issued identification to prove they are 21 or over. Due to the nature of this event, we will not be able to accommodate allergies or dietary restrictions. 

Location

Scuola Grande

200 Fifth Avenue

New York City NY 10010

212.539.0205

lascuola@eataly.com

Menu

Menu:

  • "Orzotto" Like a Risotto, Smoked "Cacio e Pepe", Sea Urchins & Lemon
  • Risotto "alla Mugnaia" with Brown Butter & Sole

Wines: to be determined

​Due to the nature of the event, we are unable to make menu substitutions to accommodate allergies or dietary restrictions.

Teacher

Cristina Bowerman: Empire state of mind. Or Vicolo del Cinque like 5th Avenue, Trastevere like the world. We don’t want to sound Ammerican, but distances and barriers, be they cultural or geographic, in life and in the kitchen, exist only in the minds of those who create them. Welcome to the “games without frontiers” of Cristina Bowerman from Cerignola, Foggia.

In 1992, having left Apulia with a degree in law, Cristina prepared crêpes and cappuccinos at Higher Ground, a coffee house in San Francisco and, in the meantime, continued her forensic studies. However, her culinary DNA emerged powerfully. And she seconded it. She moved to Austin in 1998 and was awarded another piece of paper in 2003. This time it was the right one: a degree in Culinary Arts. Military discipline and a perfect knowledge of the basics are rules that still guide here personal cooking manual. The Driskill Grill, five stars for wealthy gourmets, took her on. She personifies the fundamental imprinting – cleanliness and concentration of flavour – of the Keller school.

The following year, Cristina went to Rome. At Angelo Troiani’s Convivio she discovers what the quality of ingredients really means and in 2005 enters the door of Glass Hostaria, a new restaurant which goes with Trastevere in much the same way as polenta taragna goes with Syracuse: the (gastronomic) life of the district and the (sentimental) life of Fabio Spada, owner of the restaurant, were never to be the same again. The start was far from easy. Then people started coming in and her cooking came full circle: clear-cut but soft, provocative but sensibly so, recognisable, syncretic and very, very tasty. Then the consecration came too: a Michelin star and the American transfer of IG to New York. But Cristina, the “geeky chef” continued to study and to read, to teach and to experiment and to stay curious. «I don’t want to be static. I like to evolve without losing the fun and the creativity».

The Bowerman story is an antidote against clichés. You can live in the Roman quarter par excellence and speak exclusively in English to talk to the “brigade”. You can cook squid with bok choy and kombu seaweed, Parmesan ravioli and glazed sweetbreads on the same menu. Contemporary-fusion-local-traditional. You can understand the taste of the public with the “advice” of a young son and if he likes the lightness of the risotto with trawled fish stock, seafood and samphire... You can – in this Italy of 2011 – be a woman, mother, businesswoman and star-awarded chef. Not necessarily in that order.