San Francisco, California
London, United Kingdom
TICKETS ARE NO LONGER AVAILABLE. THE EVENT IS SOLD OUT.
Join Sauce Magazine and Left Bank Books for the latest Sauce Celebrity Chef Series event!
Michael Pollan will chat with the audience over lunch as he discusses his latest book, Cooked: A Natural History of Transformation. Named one of TIME magazine’s 100 most influential people in 2010, Pollan is an advocate for change in food policy and the author of such award-winning books as The Omnivore’s Dilemma, In Defense of Food and Food Rules. Pollan will sign copies of Cooked and answer the audience’s questions.
Tickets: $55 – includes lunch and 1 signed copy of Michael’s most recent book, Cooked: A Natural History of Transformation
Sorry, tickets without the book are not available.
SPECIAL DIETARY NEEDS: Please email Erin Keplinger at firstname.lastname@example.org to discuss details by May 1st.
Thank you to our sponsors: Left Bank Books, Leffe, Stella Artois, Hoegaarden, Augusta Wines and Moulin Events!
See you at the event!
Publisher, Sauce Magazine
When & Where
Now in it's 14th year, Sauce Magazine has been enhancing readers' knowledge of and excitement for the St. Louis culinary scene by delivering the most relevant insights on dining, home-cooking, drinking and entertainment.
Sauce's original feature articles, reviews, recipes and interviews are the result of deeply rooted relationships with chefs, restaurateurs, purveyors, mixologists, sommeliers, culinary innovators and home cooking enthusiasts. This affords the Sauce team unique access to stories that engage and influence our readership - one of which received a prestigious FOLIO: Ozzie Award Gold medal in 2011 for outstanding feature photography. Sauce columnist Kellie Hynes was awarded Best Food Column in the country by the Association of Food Journalists in 2013. Sauce contributing writer Stacy Schultz was a finalist for a 2013 AFJ award in the category of Best Newspaper Food Feature. The annual food writing competition recognizes excellence in food writing and editing. And, in 2008, our Prep School column was nominated for a prestigious James Beard Foundation Journalism Award in the category of Food Related Columns.
Like many of the establishments featured in the pages of Sauce every month, we are a locally owned entity - the only independent culinary publication in STL - driven by a love for food and a dedication to quality journalism.
Sauce is one of the most widely distributed monthly magazine in St. Louis, with an average readership of 300,000 per month and a reach of 50+ miles. It is freely distributed and available for pickup in over 800 restaurants, bars and retailers across the metro area.