Thanks to Kitchen Arts & Letters I found out about a great event on May 19th at the Museum of the City of New York to promote their current exhibit Movable Feast: Fresh Produce and the NYC Green Cart Program. Jonathan Dixon discussed his first book Beaten, Seared, and Sauced with food writer Andrew Friedman. I'd heard a little bit about the book, mostly in the same breath as Michael Ruhlman's The Making of a Chef; this comparison seems to be drawn mostly from the idea that both have written about attending the Culinary Institute of America, not based on style (I have yet to read Ruhlman's book). The day of the discussion I read the first few pages of the book online. When I hit the words "Grateful Dead" on the very first page and "Bob Weir" on the second, I had an inkling I'd really enjoy both the book and hearing Dixon speak later that evening (I was destined to be a Deadhead before I was even conceived).
The Museum of the City of New York is an impressive building sitting across from Central Park on upper 5th Avenue (my brief walk through SpaHa from the subway stop over 3 city blocks was only slightly intimidating). The event was held in a small auditorium just within the side entrance. Friedman and Dixon spoke to the audience from a small raised platform in grandfather's-study style arm chairs.