Roasted Pepper and Heirloom Bean Salad with Feta Cheese and Almonds
Inspired by the flavors of the Mediterranean and the produce of the gardens at Monticello, this demonstration will teach you how to balance Salt, Fat, Acid, and Heat to turn any seasonal ingredients into a stunning, delicious salad.
Chef, Teacher, Author
Samin Nosrat is a chef, teacher, and the author of the James Beard award-winning New York Times bestseller Salt, Fat, Acid, Heat. She is an EAT columnist at The New York Times Magazine, and the host and an executive producer of the forthcoming Netflix original documentary series based on her book.
Nosrat lives, cooks and eats in Berkeley, California. As an undergraduate studying English at UC Berkeley, she took a detour into the kitchen at Chez Panisse restaurant that happily determined the course of her life and career. Since 2000, Nosrat has pursued her twin passions of food and words with equal vigor, aiming to create work that inspires, creates community, and raises cultural, social and environmental awareness.
In addition to her time at Chez Panisse, Nosrat honed her cooking skills in Italy, alongside Benedetta Vitali and Dario Cecchini, and at the since-closed Eccolo in Berkeley. She studied poetry with Bob Hass, Shakespeare with Stephen Booth and journalism with Michael Pollan. Alice Waters and farmer Bob Cannard have led the way in teaching Nosrat about land stewardship.