STIRRING THE POT: FLORENCE FABRICANT & ANDREW CARMELLINI

Stirring the Pot returns for the 15th consecutive year with a series of four insightful and entertaining talks. For this first session, New York Times food & wine writer Florence Fabricant will have a conversation with chef and restaurateur Andrew Carmellini, who has opened a collection of restaurants after making his name at the original Café Boulud. Marc Murphy, a chef and television personality, follows. Then we’ll welcome Christina Tosi, known for her uncommon confections and string of Milk Bars. The final guest will be Pete Wells, who was the chief restaurant critic for the New York Times for 12 years.

Andrew Carmellini’s rustic and refined cooking combines American roots and Italian heritage and is on display in more than a score of restaurants in New York and elsewhere. Each represents a distinctive element in his varied portfolio, assembled after making his name as chef de cuisine at the original Café Boulud in 1998. The Ohio native now unties his apron and puts his feet up, when he can, on the North Fork