Bar Toma Dough Masters Dinner with New York's Jim Lahey
Bar Toma is launching Dough Masters, a series of dinners featuring Chef Tony Mantuano's chef friends from around the country and their pizza styles. The first Bar Toma Dough Masters event takes place on Wednesday, March 13 with New York's Jim Lahey, the founder/owner of Sullivan Street Bakery and chef/partner of Co. restaurant.
Lahey is known for popularizing the no-knead baking method from his Roman-style pizzas and his restaurant Co. that upon opening in 2009 was named one of Travel + Leisure's "50 Best New Restaurants," one of GQ's "25 Best Pizzas" and on Food & Wine's "Where To Go Next: Pizza" list, among other accolades.
The evening begins at 6:30 p.m. with a brief welcome reception followed by a family-style dinner featuring antipasti from Bar Toma and Lahey, three of Lahey's acclaimed pizzas, and dolci and espresso. Dinner will be paired with beer. Cost is 45.00 per person inclusive of tax and gratuity, though not including Brownpaper fees. Copies of Lahey's cookbook "My Pizza" will also be available for sale, 27.50. For questions, please call the restaurant at 312.266.3110.
More on Jim:
Jim Lahey studied sculpture before learning the art of bread baking in Italy. When he returned to New York City in 1994, he opened Sullivan St Bakery in Soho with little more than the wild yeast he hand-cultivated in Italy and a desire to bring the craft of small-batch bread baking to America. In October 2000, Lahey built the Sullivan St Bakery headquarters in Hell's Kitchen, where he has become renowned not just for his bread, but for his Roman-style pizza, rustic Italian pastries and cookies. Then, in 2009, he opened the doors to Co., his first pizza restaurant. Located in Chelsea, Lahey put his own spin on pizza while celebrating artisanal food culture and communal dining. The name is short for Company, a word whose Latin roots refer to the phrase "with bread," of course.
Lahey and his businesses have been featured in Vogue, Bon Appétit and The New York Times, and he has appeared on the Martha Stewart Show and NBC's Today show. His innovative no-knead bread recipe that ignited a worldwide home-baking revolution was first published in an article by Mark Bittman in The New York Times in 2006. This article became the basis of Lahey's first cookbook My Bread: The Revolutionary No-Work, No-Knead Method, which was released in 2009. Then, in 2012, he released his second cookbook My Pizza: The Easy No-Knead Way to Make Spectacular Pizza at Home. Lahey expanded his footprint in New York City in July 2012 with the opening of Sullivan Street Bakery's second outpost in Chelsea, just a few doors from Co.
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110 East Pearson
Chicago, IL 60611
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