October
6

October 6

Ina Garten’s

Modern Comfort Food

A Book Launch

In 1978, Ina Garten quit her job as an analyst at the White House Office of Management and Budget and, with no experience as a cook or businesswoman, bought a 400-square-foot specialty food store in the Hamptons.

Forty years later, she is one of the country’s most popular chefs and the head of a culinary empire with 11 bestselling cookbooks, 13 seasons on the Food Network, three Emmys, two James Beard Awards and her own Barefoot Contessa Pantry.

As her latest collection of recipes, Modern Comfort Food, is released, Ina Garten will converse with Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking.

Tuesday, October 6
 | 
7:00 pm
 | 
$46.50
$46.50

Price includes a signed copy of the book and shipping. 
A virtual event
Please note: the email address used to purchase tickets will be the only email address that can be used to access the virtual program. For multiple tickets, please enter the name and email address for each attendee in the ATTENDEE section. (*NOTE* each email address can only be used to access the virtual program once. Links cannot be shared with others as they are user specific.)

Simply go to Looped at the time of the event and enter your email (once purchased).

 

We are happy to offer these webinars free of charge in these challenging times and hope you enjoy them. Any contribution to support our efforts is appreciated.

Tuesday, October 6
 | 
7:00 pm
$46.50
$46.50

In 1978, Ina Garten quit her job as an analyst at the White House Office of Management and Budget and, with no experience as a cook or businesswoman, bought a 400-square-foot specialty food store in the Hamptons.

Forty years later, she is one of the country’s most popular chefs and the head of a culinary empire with 11 bestselling cookbooks, 13 seasons on the Food Network, three Emmys, two James Beard Awards and her own Barefoot Contessa Pantry.

As her latest collection of recipes, Modern Comfort Food, is released, Ina Garten will converse with Sam Sifton, food editor of The New York Times and founding editor of NYT Cooking.

Price includes a signed copy of the book and shipping. 
A virtual event
Please note: the email address used to purchase tickets will be the only email address that can be used to access the virtual program. For multiple tickets, please enter the name and email address for each attendee in the ATTENDEE section. (*NOTE* each email address can only be used to access the virtual program once. Links cannot be shared with others as they are user specific.)

Simply go to Looped at the time of the event and enter your email (once purchased).

 

We are happy to offer these webinars free of charge in these challenging times and hope you enjoy them. Any contribution to support our efforts is appreciated.

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