Dad, What's For Dinner? A Father's Day Celebration With David Nayfeld

Just before Father's Day, David Nayfeld - Co-owner and Chef of the Che Fico restaurants in San Francisco and Menlo Park, CA - launches his new cookbook, "Dad, What's For Dinner?" The book helps dads (and other parents) get delicious dinner on the table; with more than 80 unfussy, uncompromising recipes for weeknights and beyond. With a foreword by Gwyneth Paltrow.

David Nayfeld is the son of Jewish Belarusian refugees. His menus, that feature rustic Italian food, give a nod to his Jewish roots by incorporating recipes from Italy’s Jewish community.

Roll up your sleeves and join us for a celebration that includes a presentation about the book, a hands-on cooking demo, a meet-n’-greet with David Nayfeld, and a book signing.

• Register by May 20 to guarantee a book included in your ticket. More books will be available for purchase at the venue.
• Suitable for all ages (ages 5 - 14 must have parental supervision).

• For more info contact: mshabtai@paloaltojcc.org

ABOUT THE BOOK

This is a book for dads (and moms, and grandparents, and anyone else who needs to get dinner on the table). It’s a book that believes “kids' food” can mean more than just buttered noodles. Chef David Nayfeld spent decades cooking in some of the best restaurants in the world—including his own—so when his daughter started asking, “Dad, what’s for dinner?” he set out to translate his professional expertise into something that all fathers can use to become more confident and creative in the kitchen, and better able to care for their loved ones—and themselves.

The result is this book, a user’s guide to cooking for (and sometimes with) your kids. A collection of more than 80 hearty, good-for-you recipes the whole family will love, from Italian Sausage and Broccolini Lasagna to The Best Fricking Meatloaf in the World; Tomato and Bread Salad (it still counts as a salad!) to Cuppycakes with Vanilla Buttercream Frosting.

This is a book that empowers home cooks, giving them the tools, strategies (the wonders of batch cooking!), and recipes to break reliance on frozen foods and delivery. It’s a book for bringing families together at the dinner table and for raising more adventurous eaters. And, most of all, it’s a book that answers that all-important question: Dad, what’s for dinner? (or lunch, or breakfast, or . . .)

ABOUT THE AUTHOR

David Nayfeld has worked with some of the best chefs in the world before co-creating Back Home Hospitality and opening the group’s first restaurant, Che Fico, in San Francisco, which was named one of the best new restaurants in America by Bon Appétit and Esquire. He is also the chef and co-owner of Che Fico Parco Menlo, il Mercato di Che Fico, and Che Fico Pizzeria, and was Star Chefs’ 2019 Rising Star Chef. Most recently, Nayfeld was named a semi-finalist for the 2023 James Beard Foundation Award for Outstanding Chef.

David Nayfeld (photo by Eric Wolfinger)

WHAT PEOPLE ARE SAYING...

“As a father myself I can attest to the challenge of feeding your kids. In Dad, What’s for Dinner? David helps dads (and other parents) everywhere get delicious dinner on the table.” —Tom Colicchio, chef and owner of Crafted Hospitality

“Anyone who has kids knows how hard it can be to get food on the table. David makes it possible to make real, delicious meals (and even include your kids in the process!). In my book, he has cemented himself as an honorary Italian for life.” —Giada De Laurentiis

“David Nayfeld is one of America’s best chefs and one of my favorite human beings. So it’s no surprise that this gorgeous and beautifully organized book comes from his kitchen, and his desire for us all to cook and care for each other in the best and most delicious way possible. As a single dad myself, this makes so much sense, from batch-cooking to snack times. Dad, What’s for Dinner? gives anyone interested in elevating their food game for their family a huge boost.” —Andrew Zimmern

“The fact that we get to have some of David’s recipes in print feels too good to be true. He somehow finds ways to make indulgent food feel worth it, to make complex flavor profiles feel effortless. He has a consistently unpretentious approach to making food; you can feel his rebellious personality in all his dishes, throwing out any conventional rules. There is a reason why his restaurants are impossible to get into, but always welcoming. Even writing this is making me hungry.” —Erin Foster, creator of Nobody Wants This