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March 17 @ 7:00 pm - 8:00 pm

An Evening With José Andrés


Books & Books


March 17
7:00 pm - 8:00 pm


ritz carlton, south beach
1 Lincoln Road
Miami Beach, FL 33139 United States
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Books & Books and the Ritz Carlton present…


joined by Aglaia Kremezi and Concept Chef Michael Costa

in celebration of his new book:

Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon

(Ecco, $45)

Sunday, March 17, 7:00 PM | The Ritz Carlton, South Beach


Books & Book and the Ritz Carlton are proud to present an evening with Chef José Andrés for his new cookbook: Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon (Ecco, $45). He will be joined by Aglaia Kremezi and Concept Chef Michael Costa to share special bites from featured recipes in the cookbook along with bold Mediterranean wines.

This event will take place at ZAYTINYA at the Ritz Carlton, South Beach. (1 Lincoln Road, Miami Beach, Fl 33139). Ticket includes entry to reception event and ONE (1) copy of ZAYTINYA

About the Book:

A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean

Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing.

From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner.

Zaytinya—which draws its name from the Turkish word for olive oil—brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today.



About the Author:

José Andrés has twice been named to Time Magazine’s “100 Most Influential People” and was awarded “Outstanding Chef” and “Humanitarian of the Year” by the James Beard Foundation. He is an internationally recognized culinary innovator, educator, humanitarian, Emmy-nominated television personality, and New York Times bestselling author of We Fed an Island and Vegetables Unleashed. A pioneer of Spanish tapas in the United States, he is also known for his groundbreaking avant-garde cuisine and his award-winning restaurant collective, José Andrés Group, with more than 30 restaurants across the U.S. and abroad—including Zaytinya and The Bazaar by José Andrés. In 2010, Andrés founded World Central Kitchen, a non-profit which uses the power of food to nourish communities and strengthen economies in times of crisis and beyond. One of his newest ventures, José Andrés Media, produces unscripted and scripted television series, books, podcasts, and digital short and mid-form content with a focus on food-related stories and characters and the culture of food.

About the Participants:

A journalist and photographer, AGLAIA KREMEZI lives on the Greek island of Kea, where she teaches cooking to travelers. She is a contributing writer for Saveur, Bon Appétit, Food & Wine, and others. She is the author of Vegetarian Mediterranean Feasts. Her best-selling The Foods of Greece won the Julia Child Award.

As the Concept Chef of Zaytinya, together with Chef José Andrés, Chef Michael Costa offers an innovative mezze menu inspired by Turkish, Greek and Lebanese cuisines served up in a sleek and modern setting. Chef Costa oversees the Washington, D.C., New York and South Beach locations.  Since Chef Costa’s start, the restaurant has earned two three-star reviews from the Washington Post, was named #9 restaurant in DC by The Washingtonian, and was awarded a Bib Gourmand in the first Michelin Guide. Prior to his career with José Andrés Group, Chef Costa attended culinary school in Dallas and studied under the school’s founder, Costas Katsigris, a Greek native and a mentor who inspired Chef Costa’s love for Greek and Mediterranean flavors. Next, he worked for Chef Kent Rathbun at Abacus in Dallas. From Dallas, Costa moved to Washington, D.C., where he worked as a Private Dining Chef at Citronelle under award-winning chef Michel Richard before moving to the Michelin-starred restaurant, Michel Rostang, in Paris to work as Chef de Partie.