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Moderated by Deborah Treisman
Darryl Pinckney is a longtime contributor to The New York Review of Books. He is the author of the recently released novel Black Deutschland; High Cotton, which won the Los Angeles Times Book Prize; Blackballed: The Black Vote and US Democracy; and Out There: Mavericks of Black Literature. Pinckney has worked with the director Robert Wilson on several theatrical projects and he is a recipient of the Harold D. Vursell Award for Distinguished Prose from the American Academy of Arts and Letters. Pinckney lives in Harlem with his partner, the English poet James Fenton, and is currently at work on a collection of essays about African-American literature in the 20th century.
The New Yorker. She is the host of that publication’s award-winning fiction podcast, the editor of the anthology 20 Under 40: Stories from The New Yorker, and the recipient of the 2012 Maxwell Perkins Award for Distinguished Contribution to Fiction.
Guest Executive Chef
Saul Bolton is the Executive Chef of the Brooklyn Museum. His career begin in Portland at the Hawthorne Street Café. Chef Bolton has worked for James Beard Award-winning Chef Gordon Hamersley, and Chefs David Bouley and Eric Ripert. In 1999, Bolton and his wife opened Saul Restaurant. Bolton opened The Vanderbilt in 2010, Red Gravy in 2013, and is executive chef and co-owner of Brooklyn Bangers.