Tuesday Mar 25, 2025
7:00 pm - 9:00 pm
POWERHOUSE Arena
28 Adams Street (Corner of Adams & Water Street across from the Archway)
Brooklyn , NY
11201
About the Book.
Named a Most Anticipated Cookbook of 2025 by Book Riot
A celebration of California home cooking with 130 recipes and more than 300 photos that capture the beauty, magic, and bounty of the coast. From acclaimed chef Scott Clark, who flipped his fine dining chops into the ultimate railroad-car diner at the edge of the Pacific.
Coastal is a visual feast of free-spirited Californian cooking and living, set against the surf, peaks, curving roads, and sunsets of the westernmost United States. This inspired collection of crave-worthy recipes, gorgeous photographs, and vivid stories takes us on a road trip beginning at Chef Scott Clark’s beloved sandwich-and-pie shop, Dad’s Luncheonette, in Half Moon Bay and ending in Ventura County. Along the way, it visits the fishermen, crabbers, farmers, winemakers, and foragers who stretch along the Pacific Coast Highway between San Francisco and Los Angeles.
About the Authors.
Scott Clark is the owner and operator of Dad’s Luncheonette and the author of Coastal: 130 Recipes from a California Road Trip. In San Francisco’s Michelin-starred kitchens Benu and Saison, he came to know and deeply appreciate the harvest of Central California and, specifically, of Half Moon Bay. He now lives in Half Moon Bay with his daughter.
Betsy Andrews is the co-author of Coastal: 130 Recipes from a California Road Trip, a James Beard, International Association of Culinary Professionals, and Society of American Travel Writers award-winning journalist. She lives in Brooklyn, but she’s been traveling the Central California coast and staying with family there since childhood.
Cheyenne Ellis is the photographer behind Coastal: 130 Recipes from a California Road Trip, and a fourth-generation Californian. She works from a home base in Bonny Doon on the Central California Coast, splits her time between Los Angeles and San Francisco, and travels the world for projects.
About the Moderator.
For 12 years, Pete Wells was the restaurant critic of The New York Times, where he continues to write about food and culture. He was food editor of the Times from 2006 through 2011. He wrote the Cooking for Dexter column for the Times Magazine and a column for Food & Wine called Always Hungry. He lives in Brooklyn.