Ben holds a PhD in American history, focusing on food history, and has cooked professionally in New York, France, Spain, and Seattle. He is the Executive Chef at Pioneer Square D&E and is actively exploring a restaurant project of his own as he completes his book National Roots: Chefs, the Environmental Movement, and the Creation of American Cuisine.
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Earlier Event: June 29
Campfire Cooking - Session 1
Later Event: July 31
Tomatoes 5 Ways at Heirloom Cookshop