Fuchsia Dunlop: Author Lunch at Lionhead: The Food of Sichuan
Recommended
Join James Beard Award-winning food writer Fuchsia Dunlop, who specializes in writing about Chinese cuisine and was the first Westerner to train as a chef at the Sichuan Institute of Higher Cuisine in Chengdu, for a meal to celebrate the release of The Food of Sichuan, the highly anticipated update to her landmark cookbook Land of Plenty. Chef Garrett Doherty will create a three-course lunch inspired by the book.