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Meet the Food Gal at Two Events for Her “San Francisco Chef’s Table” Cookbook
Posted By foodgal On April 28, 2014 @ 5:25 am In Chefs,Enticing Events,General,More Food Gal -- In Person,Restaurants | 1 Comment
I’m beyond delighted to be the first author to kick off the new “An Epicurean Salon: Food Writers & Authors” series at Baker & Banker restaurant in San Francisco.
Join me at the restaurant at 11:30 a.m. May 10 for a multi-course lunch with wine in honor of my cookbook, “San Francisco Chef’s Table” (Lyons Press).
Chef Jeff Banker and his wife, Pastry Chef Lori Baker are among the bevy of top chefs featured in my cookbook. In fact, you’re in for a real treat, as Baker will be serving her outstanding “Roasted White Chocolate Cheesecake with Cardamom Shortbread Crust,” the recipe of which is featured in my book. Having baked it last year, myself, I can honestly say it’s one of the best cheesecakes I’ve ever had. The texture is uncommonly smooth and creamy. It’s like no other cheesecake you’ll ever have.
As part of the lunch, you’ll receive a free copy of my cookbook to take home. Both chefs and I, along with the book’s photographer, Craig Lee, will be on hand afterward to personalize each book for you, too.
Instead of fighting the crowds the next day for Mother’s Day brunch, enjoy this special lunch the day before instead.
Price is $65 per person. Seating is limited. To reserve a spot, call the restaurant at (415) 351-2500.
It’ll be one big party on May 3 when 90 stores in more than 80 zip codes throughout the state celebrate California Bookstore Day.
Each store will feature a bevy of activities to honor independent bookstores that add so much to the fabric of our communities.
Yours truly will get in on the fun at Books, Inc. in Palo Alto’s Town & Country Village. At 1 p.m., I’ll be there, signing copies of my cookbook, “San Francisco Chef’s Table” (Lyons Press). Joining me will be photographer Craig Lee and Chef Charlie Ayers of Calafia Cafe, the fun casual eatery that’s just steps away from the bookstore. Thumb through the book to find two recipes from Ayers, the first executive chef at Google.
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