Marge Perry and David Bonom, Chef in Residence Series - July 10th - 12th
Marge Perry writes, broadcasts, teaches and speaks about cooking, food and nutrition. In addition to her long-standing capacity as Contributing Editor for Cooking Light; Newsday columnist; daily Ask the Expert columnist for MyRecipes.com; restaurant critic; and regular contributor to many other magazines including Every Day with Rachael Ray, Self, Fitness, Better Homes & Gardens, Prevention, Coastal Living, and Relish, she is author of the blog A Sweet and Savory Life. Marge is an accessible and authoritative guide for anyone who cooks, eats and travels.
In addition to Dinner Tonight, the cookbook based on her daily Newsday column, Marge has contributed to nearly 20 other food and nutrition books. Her writing and recipes have appeared in the New York Times, on the Food Network, and she has been a frequent guest on television (including QVC, news segments, a regular feature on News 12) and radio.
Marge teaches cooking at the Institute of Culinary Education and is an Adjunct at New York University where she teaches Food Writing.
Her extensive involvement with the food industry ranges from writing and reporting about cooking and nutrition, chefs, restaurants, growers, producers and manufacturers; restaurant reviewing; menu consulting; consumer trend analysis; and teaching cooking and nutrition in under-served neighborhoods.
Marge is married to recipe developer and chef David Bonom. With whom she is currently writing a cookbook, due out in Spring, 2015.
If you love to cook, chances are good that you have seen David Bonom’s recipes in one of your favorite magazines. His work appears frequently in Cooking Light (where you’ll see his name on the mast head as a Contributor), Better Homes & Gardens (his holiday cake graced the cover of last year’s all-important November issue), Fine Cooking, Relish, Prevention, Coastal Living, Health, Self, Weight Watchers, Eating Well and many, many others. David has also created recipes for over thirty books for Rodale (including the Flat Belly Diet! series), Oxmoor House, Weight Watchers International, Atkins (for which he was the Consulting Food Editor on two titles) and Reader’s Digest.
In addition to creating recipes for publications, corporations appreciate David’s wonderful food, clear directions and accessible style.
Through his consulting practice, David helps develop restaurant menus and dishes and commercial food products. He has travelled near (New York City) and far (Albania) as a spokesperson and has helped develop everything from simple brochures to entire books as collateral material for his clients.
David’s culinary career began in 1993 at Union Square Café. He worked for some of New York’s preeminent restaurants and boutique caterers before transitioning to publishing. In his catering days, David cooked for his well-known clients in politics, business and the arts, including the Tisch family, Robert Rauschenberg, Bette Midler, Ashford and Simpson, Elie Weisel, (then) First Lady Hilary Clinton, Sotheby’s, Radio City Music Hall, J.P. Morgan, and Alfred Dunhill. David was Test Kitchen Director at Woman’s World Magazine and Deputy Test Kitchen Director Molly O’Neill’s One Big Table before starting his own business.
David graduated from the Institute of Culinary Education in 1993 and earned his prestigious CCP designation in 1998. He is married and has two children, two dogs, two cats and one beloved chef’s knife.
Saturday, July 11th
Summer Entertaining: Deceptively Simple, Outrageously Delicious Fare for Summer Gatherings
Summer entertaining should be as simple and easy going as it is knock-your-socks-off delicious—after all, there are great seasonal fresh ingredients that do a lot of the work for you. Learn to make the most of summer’s bounty with deceptively simple, outrageously delicious dishes like Tomato and Black Bean Crostini with Avocado Crema; (Skirt Steak and) Shrimp with Citrus Chimichurri; and Grilled Peaches with Gorgonzola and Black Pepper-Port Syrup
Tricks of the Trade—At Home
Learn how to relax and truly enjoy your own parties. Husband and wife team (and avid party throwers) Marge Perry and David Bonom will share the techniques chefs and caterers—and they- use to ensure the food gets to guests tasting its best and looking gorgeous. We’ll discuss presentation tricks, how to master timing in the kitchen, and how to turn potential party disasters (with a few real life examples) into successes.