Todd English is the chef-owner of Olives and the three branches of Figs, all award-winning restuarants located in Boston. English graduated from the Culinary Institute of America with honors and was named Best Chef in the Northeast by the James Beard Foundation in 1994. He has taught cooking classes in the
U.S. and abroad and has been featured in
Bon Appetit, The New York Times, Food & Wine, The Boston Globe and
The Boston Phoenix. He lives with his family in Boston.
Sally Sampson is the author of
Recipes from the Night Kitchen: A Practical Guide to Spectacular Soups, Stews, and Chilies;
The Diet Workshop's Recipes for Healthy Living; and
Chic Simple Cooking. She writes for
The Boston Phoenix, The Boston Globe, and
Boston magazine, among other publications. She lives with her family in Boston.
Sally Sampson is the founder of
ChopChop magazine and the author and coauthor of numerous cookbooks, including the James Beard Award-nominated
The $50 Dinner Party, Throw Me a Bone (with Cooper Gillespie), and
The Olives Table (with Todd English). She has contributed to
Self, Bon Appétit, Food & Wine, The Atlantic, The Boston Globe, and
The Boston Phoenix. She lives with her family in Watertown, Massachusetts.
