October 14 • 11:00 am
The smasher of burgers, the reverser of seared steak, the late-night POV cooking genius, he’s the pioneer of today’s cooking trends.
When J. Kenji López-Alt is not feeding his dogs scraps with a Go-Pro on his head, it turns out he’s actually an award-winning author. From his children’s book, Every Night is Pizza Night to the book which is cemented as the pinnacle of internet cooking, The Food Lab. He popularized cooking through a scientific lens and got every home cook in the U.S. making pasta aglio e olio (make sure you cut that garlic transparently thin).
Meet-and-greet with the man himself this Friday, where he’ll be promoting his new book (probably another award-winning one), The Wok: Recipes and Techniques. From seasoning your wok to optimal fire-heat, Kenji teaches you how to make food close to those dan dan noodles you got walking mad drunk through Chinatown.
The signing is in Uwajimaya downtown, the largest Asian grocery chain here in the PNW which also happens to be their flagship location. While you’re waiting in line, chat up other Seattleites over other popular YouTube cooks like Binging with Babish or Adam Ragusea (what’s up with seasoning the board?). Free entry of course, but you gotta wear a mask.
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