April 21, 4:00 P.M. Books and Bites: A Veg-Table Earth Day with Nik Sharma and Helen Rosner

A Talk and Tasting with the James Beard Award-Nominated Author of Veg-Table and James Beard Award-Winning Writer Helen Rosner

25 11th Ave, New York, NY 10011, USA

In honor of Earth Day and the bounty of spring produce, Platform is thrilled to welcome award-winning author and creator of A Brown Table Nik Sharma for an afternoon celebrating vegetable cooking. Sharma’s latest cookbook, Veg-Table, is an exploration of the technique and science behind cooking with more than 50 types of vegetables, from nightshades to legumes, alliums to brassicas, and beyond. Joining Nik in conversation is staff writer for The New Yorker and James Beard Award winner Helen Rosner. Guests will be served a glass of organic wine and have the chance to taste seasonal bites from the book. Copies of Veg-Table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals by Nik Sharma are available for purchase with tickets or at the event from our partners at Kitchen Arts & Letters.

General Admission: $45/ $75 with a copy of Veg-Table by Nik Sharma

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Leek and Mushroom Toast 

Celery Herb Salad with Lime Vinaigrette 

Montinore Estate Pinot Gris 2022

Tinto Amorio Jajaja Glou Glou Red Wine 2022

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About Nik Sharma:
Nik Sharma is the IACP Award–winning author, photographer, recipe developer, and former molecular biologist behind Nik Sharma Cooks/A Brown Table and The Flavor Files newsletter. His work has also garnered awards from Saveur, Parade, Better Homes & Gardens, and the American Food Journalism Awards. His first book, Season, was a James Beard Award nominee and IACP Award finalist. His second cookbook, The Flavor Equation, was a James Beard Award nominee, and IACP Award, and British Guild of Food Writers Award finalist and winner of the silver medal at the German Academy of Gastronomy. His new cookbook, Veg-Table  explores the science of vegetable cooking, and has been named a Best Fall Cookbook by Bon Appétit, Food & Wine, Eater, The Los Angeles Times, and more. Nik lives in Los Angeles, California. 

About Helen Rosner:
Helen Rosner is a staff writer at The New Yorker. She has been covering food for more than a decade as a writer and editor, and won a James Beard Award in 2016 for her ode to chicken tenders, in Guernica. Rosner has worked at Saveur  and New York Magazine, launched the seminal food site Eat Me Daily, and served as a cookbook editor. Before joining The New Yorker, she was the executive editor of Eater, where she founded the publication’s James Beard- and National Magazine Award-winning features department. 

Tickets to events held at Platform at Pier 57 by the James Beard Foundation cover the cost of food, education and a unique dining experience. Meals are prepared by culinary masters from all regions of the United States and around the world. Unless otherwise stated, alcoholic beverages are provided on a complimentary basis and are not included in the ticket price.

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served.

Event Policy

Reservation Policy:

All reservations are non-refundable and must be made in advance. Should the event be cancelled due to any unforeseen circumstances, including COVID-19, JBF will offer a range of options, including ticket exchanges, the option to donate tickets, or a full refund. For more information, contact platformbyjbf@jamesbeard.org.

Alcohol Disclaimer:

James Beard Foundation events permit guests age 21 years and older to attend events where alcoholic beverages are served. 

Dietary/Food Restrictions Policy:

Events at Platform by JBF are special one-night-only menus and we do not offer a la carte menus. If you have serious food allergies, we will work with the visiting chef team to do our best to accommodate but cannot guarantee that alternate options will be available for every course.