Events Past & Future





I am available for booking in-person, virtual, or on-air events including conversations, panels, and solo presentations. I've been a guest on live radio and pre-record programming for podcasts.







Past Events




Walsh Library

Seton Hall University

March 13, 2024

6:00 PM

RSVP Here!



The Alberto Italian Studies Institute is pleased to present author Ian MacAllen on his book, Red Sauce America: How Italian Food Became American.

The Alberto Italian Studies Institute is pleased to present author Ian MacAllen who will offer a lecture on his book, Red Sauce America: How Italian Food Became American, on Wednesday, March 13, 2024 at 6 p.m. in the Walsh Library Beck Rooms.





Stavros Niarchos Foundation Library

New York Public Library, NYC

October 18, 2023

6:30 PM

RSVP Here!



Join Ian for a presentation about "Red Sauce: How Italian Food Became American."





Woodland Park Public Library

Woodland Park, New Jersey

March 9, 2023

6:30 p.m.




Ian presented "Red Sauce: How Italian Food Became American" to local patrons.

Miss Manhattan Reading Series

Niagara Bar

September 12, 2022

7:30 p.m.




Ian joines Rachel E. Gross and Heather Domenicis for a night of nonfiction. RSVP on Facebook.





Ringwood Public Library

Ringwood, New Jersey

October 20, 2022

6:30 p.m.





Ian MacAllen returns to his hometown library to present Red Sauce with presentation and Q&A.





East End Books

August 24, 2022

Provincetown, MA

Link



This event took place waterfront at the East End Park.
View the event on Facebook.





Coffee House Club Lecture Series

July 13, 2022

Salmagundi

Link.

Ian presented the narrative of Red Sauce: How Italian Food Became American and took questions from the audience.

Tickets included the lecture and a prix fixe dinner.

STARTER
Summer Tomato & Fresh Mozzarella
with basil vinaigrette

MAIN COURSE
Chicken Cacciatore
with Broccoli & saffron rice pilaf
or
Spaghetti & Polpette
Long simmered red sauce with mini meatballs

DESSERT
Berries with Zabaglione Freddo
Assorted berries with cold whipped custard cream




Ditmas Lit Reading Series

Hinterlands Bar

May 25, 2022

8 pm

Ditmas Park, Brooklyn

Link



Joining me will be Vanessa Chan, Andres Cordoba, and Megan Milks.




Franklin Park Reading Series

May 9, 2022

8 pm

Franklin Park

Link



Joining me is Maud Newtown, Chloe Cooper Jones, Susan Shapiro, Edgar Gomez, and Leah Goodridge

WORD Bookstore Jersey City

May 11, 2022

7 pm

Jersey City

Link



Ian MacAllen talks red sauce at WORD Bookstore in Jersey City

Joined in conversation with Jonathan Corcoran, author of The Rope Swing




Ditmas Lit

February 19, 2020

Hinterlands

Link



I joined the reading at the last minute after one of the readers dropped out.




Ditmas Lit

Aug 15, 2018

Hinterlands

8 pm

Link



Readers: Alizah Rose Salario, Ian MacAllen, Brad Wetherell, and James Yeh.




H.I.P Lit Summer Series

July 10, 2018

Nowadays

Link



H.I.P Lit's summer series hosted me along with Kris Waldhe, Simeon Marsalis, Mychal Denzel Smith, and Catherine Carberry




Manhattanville Reading Series

Nov 29, 2016

Unnameable Books

7:30 pm

Link


The Manhattanville Reading Series is a Franklin Park Reading Series-affiliated event for emerging writers. Readers were Isaac Fitzgerald (Buzzfeed Books Editor) and emerging stars Joy Baglio, Ian MacAllen, and Darley Stewart.




The Disagreement Series

Nov 22, 2016

Hi-Fi Bar

8 pm

Link


Readers: Stu Watson, Sarah Wang, Jen Levitt, and Ian MacAllen

English Kills Review Reading

Sept 28, 2014

Mellow Pages Library

7 pm

Link


Ian at Mellow Pages

I hosted Melissa Adamo, Alex Norcia, Melissa Swantkowski, and Dana Jaye Cadman at the Mellow Pages Library for a reading celebrating English Kills Review. Photos from Big City Sasquatch






Red Sauce How Italian Food Became American by Ian MacAllen, cover



Available Now

In Red Sauce, Ian MacAllen traces the evolution of traditional Italian-American cuisine, often referred to as “red sauce Italian,” from its origins in Italy to its transformation in America into a new, distinct cuisine.