21101 SE Cherry Blossom Ln
Amity, OR 97101
Join Top Chef, Elizabeth Falkner, as she crafts a feast inspired by an Oregon summer. Only 40 seats are available and it will sell out quickly, so RESERVE NOW, and we will release details as we get closer to the date.
Chef, Author and Artist, Elizabeth Falkner is well-known and recognized worldwide. She continues to be a leader and pioneer in the culinary arts.
Some of her many achievements include a James Beard Foundation Award nomination and participating in cooking competitions on Food Network. These include “Next Iron Chef, Redemption,” “Iron Chef America” and “Next Iron Chef, Super Chefs,” in which she was a finalist and runner up. She has been a three-time competitor on “Food Network Challenge,” as well as a contestant on Bravo’s “Top Chef Masters.” In addition to competing, Falkner also has acted as judge on several episodes on the Top Chef series on Bravo network and on Cooking Channel and Food Network, Canada. Aside from her active role on the Food Network, her first cookbook, Demolition Desserts (2007) was a finalist for IACP’s Julia Child Best First Cookbook award in 2008. Cooking Off the Clock, her second book, was released August 2012, both Ten Speed Press.
Falkner does both savory and sweet, traditional and modern, and consults for numerous products and brands including: Emmi Cheese, Molino Bianco/Barilla, Center for Culinary Development, Kellogg’s Canada, Prosciutto di Parma, Meat and Livestock Australia, Pillsbury, Starbucks, iSi, and many more. She is the first female chef on the culinary council for Holland-America Line.
She is a long-time member and on the board of directors who served as the president of Women Chefs & Restaurateurs from April 2014 to April 2015 as well programming and producing the most highly attended annual conference and Women Who Inspire awards and gala in NYC in April 2015.
Falkner graduated with a BFA from The San Francisco Art Institute and fell in love with the food movement in California in the early 90’s. She has spoken at Yale University about mindful cooking and recently produced a short film called “Food Games” shot on campus at Yale and turns competition on its head with chefs making food focused on the future and only using sustainable ingredients. She also did a performance/art piece called “Croquembouche Samurai” at SoHo House, NYC on May 31, 2018.
We cannot wait to see what this decorated chef brings to the table at Brooks this June!