J. Kenji López-Alt

The Food Lab: Better Home Cooking Through Science is On Sale Now!

J. Kenji López-Alt is the Managing Culinary Director of Serious Eats, author of the James Beard Award-nominated column The Food Lab, and a columnist for Cooking Light. He lives in San Francisco. A New York native, Kenji cut his cooking chops the old-fashioned way by working his way up through the ranks of some of Boston's finest restaurants. With an education in science and engineering and as a former Senior Editor at Cook's Illustrated and America's Test Kitchen, Kenji is fascinated by the ways in which understanding the science of every day cooking can help improve even simple foods. His first book, The Food Lab: Better Home Cooking Through Science will be released this September, followed by a second volume in September of 2017.

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Wursthall Popup Dinner at Kitchentown

  • kitchentown 1007 Howard Ave San Mateo, CA, 94401 (map)

Come get an early glimpse and inside look at menu testing for Wursthall, a new beer hall project in downtown San Mateo I'm working on, slated to open by the end of 2017. The restaurant will feature a menu of German, Austrian, and American comfort food, along with plenty of beers, wine, and cocktails. Follow @wursthall on Twitter and Instagram to stay updated on details as we move forward.

At this very special popup dinner, I'll be serving some of the menu items in the works for Wursthall, including beer and mustard-braised pulled pork sandwiches, pull-apart everything pretzels with beer cheese, crispy fried potatoes with curry sauce, Austrian potato salad, and a toasted pumpkin seed and vanilla ice cream sundae. All the bread and pretzels are made by my friends at the amazing Backhaus bakery.

Seating is very limited (two seatings of 30 people each), but don't worry, we'll be doing more popups in the coming months if you miss this one.

I'll also be selling and signing copies of my book at the event. Feel free to bring your own copy if you'd like it signed!

Reservations are required. Two seatings at 6pm and 8pm. Get tickets here.

Earlier Event: February 1