{"product_id":"copy-of-wed-oct-19-rambutan-author-cynthia-shanmugalingam-in-conversation-with-andy-baraghani","title":"WED NOV 9 \/ A Conversation on Grief and Food with SAVOR's Tarajia Morrell and Millicent Souris","description":"\u003ch3\u003e6p\u003c\/h3\u003e\n\u003ch3\u003eJoin us for a conversation on grief and food with SAVOR's Tarajia Morrell and food writer and chef Millicent Souris. Q + A and signing to follow. \u003cbr\u003e\n\u003c\/h3\u003e\n\u003ch4\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eFatima Ali won the hearts of viewers as the Fan Favorite of Bravo’s Top Chef in season fifteen. Twenty-nine years old, she was a dynamic, boundary-breaking chef and a bright new voice for change in the food world. After the taping wrapped and before the show aired, Fati was diagnosed with a rare form of bone cancer. Not one to ever slow down or admit defeat, the star chef vowed to spend her final year traveling the world, eating delicious food, and making memories with her loved ones. But when her condition abruptly worsened, her plans were sidelined. She pivoted, determined to make her final days count as she worked to tell the story of a brown girl chef who set out to make a name for herself, her food, and her culture.\u003c\/span\u003e \u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cblockquote\u003e\n\u003cp\u003e\u003cspan\u003eAbout SAVOR: \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eFatima Ali won the hearts of viewers as the Fan Favorite of Bravo’s Top Chef in season fifteen. Twenty-nine years old, she was a dynamic, boundary-breaking chef and a bright new voice for change in the food world. After the taping wrapped and before the show aired, Fati was diagnosed with a rare form of bone cancer. Not one to ever slow down or admit defeat, the star chef vowed to spend her final year traveling the world, eating delicious food, and making memories with her loved ones. But when her condition abruptly worsened, her plans were sidelined. She pivoted, determined to make her final days count as she worked to tell the story of a brown girl chef who set out to make a name for herself, her food, and her culture.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eIncluding writing from Fatima during her last months and contributions by her mother, Farezeh, and her collaborator, Tarajia Morrell, Savor is a deftly woven account and an inspiring ode to the food, family, and countries Fatima loved so much. Alternating between past and present, readers are transported back to Pakistan and the childhoods of both Fatima and Farezeh, each deeply affected by cultural barriers that shaped the course of their lives. From the rustic stalls of the outdoor markets of Karachi to the kitchen and dining room of Meadowood, the acclaimed three-star Michelin restaurant where she apprenticed, Fati reflects on her life and her identity as a chef, a daughter, and a queer woman butting up against traditional views.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eSavor is a triumphant memoir, at once an exploration of the sense of wonder that made Fatima so special and a shining testament to the resilience of the human spirit. At its core, it is a story about what it means to truly live, a profound and exquisite portrait of savoring every moment.   \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003eFROM TARAJIA:\u003c\/p\u003e\n\u003cp\u003eIt’s such an honor to have worked on this unusual book. When the doctors told Fatima Ali she had a year to live, she hired me to help her write a book about fulfilling her bucket list — eating at the restaurants of her dreams, seeing the world, going out fighting. Tragically, Fatima was far too ill to get her wish and instead, two weeks before she passed, we spent a contemplative, intense, breathtaking week together: me asking questions, her telling stories, me recording. Her bravery was astounding and this book and its generous lessons are evidence of it.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003c\/blockquote\u003e\n\u003ch3\u003e\u003c\/h3\u003e\n\u003ch4\u003eMasks required. Beer and wine sold on premises. More books for sale. \u003cbr\u003e\n\u003c\/h4\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/fatima_480x480.jpg?v=1666384024\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/fatima_480x480.jpg?v=1666384024\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eBorn in Pakistan, \u003cstrong\u003eFATIMA ALI\u003c\/strong\u003e was an award-winning chef in New York City. Her ambition, conviction, and drive led Fatima to break many conventional boundaries during a time when a career in the kitchen wasn’t seen as an option for a young woman like her. After graduating as class valedictorian from the Culinary Institute of America, Fatima worked her way through multiple restaurants, ultimately becoming the youngest executive sous chef at Stella 34 and La Fonda del Sol.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eWhen Fatima was just twenty-three, she competed in and won an episode of Chopped on the Food Network—the first Pakistani and the youngest contestant to do so at the time. Later she starred in a Munchiesepisode for VICE and began to gather a significant following from around the world through her sporadic appearances on TV. Another competition success with Chef’s Roll sent her to Napa Valley to work at the three-Michelin-star The Restaurant at Meadowood.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eFatima went on to win the world’s hearts as a contestant on the fifteenth season of Bravo’s Top Chef—again, she was the first Pakistani woman on the show and went on to be voted “Fan Favorite.” Unfortunately, shortly before the show aired, Fatima was diagnosed with Ewing’s Sarcoma, interrupting her journey and derailing her trajectory just as her star was rising. After a sixteen-month-long battle, Fatima took her leave on January 25, 2019. She wrote several essays for Bon Appétit, one of which was posthumously awarded a James Beard Award.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eBefore she said goodbye, Fatima made plans. Plans to spark curiosity about Pakistani food and help people value and see themselves in her culture and country. Plans to hold the doors open for other brown women to chase their dreams and believe in themselves the way she did. Plans to make everyone understand the importance of leading with love, to live without fear, to have a vision and bet on yourself to get there. Gone far too soon, and missed dearly by her loved ones and fans throughout the world, she shares with us her story and how it came to be.\u003c\/span\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003e\u003cimg src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/tarajia_480x480.jpg?v=1666385022\" alt=\"\" data-mce-src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/files\/tarajia_480x480.jpg?v=1666385022\"\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eAfter a rather circuitous career path, \u003cstrong\u003eTARAJIA MORRELL \u003c\/strong\u003eis finally doing just what she wants: writing about characters through the lenses of food, wine and travel, and helping special hospitality brands and restaurants to grow.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eShe grew up in a family where the next meal was an ever-shifting but constant lodestar, where the pleasures of the table were paramount. Though initially she resisted focusing on food, her unconventional route’s led her to see the New York restaurant world from many angles: watching as her family opened two wine-focused hubs; years of waitressing while she went on auditions as an actor; working as a publicist at a firm for restaurants and chefs; consulting on projects and dining out thoughtfully and religiously. Wanderlust and an obsession with culinary creativity and authenticity lures her away from her native New York more and more.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-size: 12pt; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eIn 2011, a stint at the French Culinary Institute inspired her to start The Lovage, a romantic ode in the form of a blog to her lifelong love affair with food. Now she writes for WSJ. Magazine, T Magazine, Food \u0026amp; Wine, Departures, Cherry Bombe, Refinery29, Conde Nast Traveler, Vogue.com et al. \u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"font-size: 12pt;\"\u003e\u003cstrong\u003e\u003cspan style=\"font-variant-numeric: normal; font-variant-east-asian: normal; font-family: Arial; vertical-align: baseline; white-space: pre-wrap;\"\u003eMILLICENT SOURIS\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cspan style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\" data-mce-style=\"font-family: -apple-system, BlinkMacSystemFont, 'San Francisco', 'Segoe UI', Roboto, 'Helvetica Neue', sans-serif; font-size: 1.4em;\"\u003e\u003c\/span\u003e\u003c\/h3\u003e","brand":"Archestratus Books + Foods","offers":[{"title":"Entry + Book","offer_id":40361833824365,"sku":null,"price":28.0,"currency_code":"USD","in_stock":true},{"title":"RSVP \/ Entry Only","offer_id":40361833857133,"sku":null,"price":0.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/2615\/3826\/products\/savor_9a24a35e-bb12-47c1-9944-f2f1c83075a1.jpg?v=1666384273","url":"https:\/\/archestrat.us\/products\/copy-of-wed-oct-19-rambutan-author-cynthia-shanmugalingam-in-conversation-with-andy-baraghani","provider":"Archestratus Books + Foods","version":"1.0","type":"link"}