Clara Silverstein presents "The Boston Chef's Table"

If you would prefer to buy your ticket by phone, you may call Wellesley Books at 781-431-1160.

About ticketing:

• Admission to the event is $5.
• To purchase the book with your admission, choose Admission + Book and we will waive your admission fee.
• If you decide to purchase the book at the event, we will discount your book purchase by $5.

Please note that you must purchase your copy of the book from Wellesley Books in order to have the author sign it at the event.

Please also note that we cannot issue ticket refunds within 48 hours of the event.

ABOUT THE BOOK

The Boston Chef’s Table brings recipes from the best chefs in the Boston area right to your kitchen. Far from being standard, contemporary recipes represent the very best Boston has to offer, from Roasted Pear and Goat Cheese Salad to Swordfish with Apple Caponata to the classic Hot New England Lobster Roll. Included are favorites from Lydia Shire, Joanne Chang, Jody Adams, and more.

With more than 50 recipes, gorgeous color photos, and sidebars dedicated to the city’s culinary history and ethnic food enclaves, The Boston Chef’s Table is your go-to kitchen companion.

ABOUT CLARA SILVERSTEIN

Clara Silverstein is the author of six books, most recently the poetry collection Above the Fall Line, and coauthor of the New England Soup Factory Cookbook.

She has contributed articles to the Boston Globe, Runner’s World, and The Oxford Encyclopedia of Food and Drink in America. A former food writer at the Boston Herald, she has taught writing at Grub Street and presented history talks around New England.

She lives near Boston with her husband.

ABOUT DAVE BECKER

Dave Becker’s approach to food is an extension of his personality. From his childhood shucking clams in Newburyport MA, to his nearly 25 years as patron chef at the renowned Sweet Basil he has always led with a desire to share a fun experience with his staff, guests and anyone that he comes in contact with.

Dave Becker is also the chef and owner of Juniper in Wellesley, and Sweet Basil in Waltham, Massachusetts.

Dave has published three cookbooks that are a compilation of favorite recipes from the restaurants and personal stories. He has a comic book series in the works that will focus on creative cocktails.

Chef Becker opted to not attend culinary arts school, favoring a hands on approach to learning about food when he moved out to Napa Valley after high school, where he worked at Mustard’s Grill. He was invited to stage in Liguria at the Imperial Palace Hotel.

Over the years Dave has developed strong relationships with local farmers, and serves his food on self-made plateware.

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