Food & Drink
This article is from the archive of The New York Sun before the launch of its new website in 2022. The Sun has neither altered nor updated such articles but will seek to correct any errors, mis-categorizations or other problems introduced during transfer.
BREAD DOUGH Peter Mayle reads from and signs his new book “Confessions of a French Baker: Breadmaking Secrets, Tips, and Recipes” (Knopf). The breadmaking guide was written with Gerard Auzet, the proprietor of a bakery Mr. Mayle first wrote about in his popular book “A Year in Provence.” Tonight, 7 p.m., Barnes & Noble Upper West Side, 2289 Broadway at 82nd Street, 212-362-8835, free.
HAPPY FIFTH Chef Cyril Renaud prepares a six-course dinner to celebrate his restaurant’s fifth anniversary. Dishes include goat cheese and artichoke ravioli, lobster and parsnip soup, and veal breast confit. Half the proceeds go to the Memorial Sloan-Kettering Pediatric Cancer Center. Tuesday, 5:45-6:45 p.m. first seating, 8:15-9:15 p.m. second seating, Fleur de Sel, 5 E. 20th St., between Broadway and Fifth Avenue, 212-460-9100, $125 dinner, $200 dinner and wine pairing, reservations required.
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