Yikes, I have now worked in the restaurant business going on forty years. One of the great benefits for me is watching my peers continue to mature, amaze and delight day in and day out. Two of my favorite chefs are coming to Seattle on the same day. We are hosting Marcus Samuelsson at Cuoco on the 23rd of October, and I am joining Mario Batali on stage with the University Book Store the same day. While you might know them from their respective TV shows, this is going to be a chance to get up close and personal with both.
Marcus is just not fair...he's skinny and handsome...so much so that he has a fashion contract with Dolce and Gabbana. He is a fabulous cook, not only in the kitchen but in the heart. His Red Rooster restaurant in Harlem makes delicious food and connects with the neighborhood in a remarkable way. When I was last there, sitting at the bar, my head was spinning to check out the scene – the uptown style of the locals mixing with the mature publishing crowd from Midtown and flanked by the wide eyed tourists from all over the world hoping to score a seat. The new “Red Rooster Cookbook: The Story of Food and Hustle in Harlem” is an easy way to get a sense of all this action and try out his treasured recipes if you can't make the trip to the Big Apple. |
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Mario has become synonymous with great Italian cooking. The red haired, foul mouthed, orange clog wearing, bilingual, super smart dude I met in the kitchen of Pó in the West Village many years ago has become arguably the leading American chef both in charitable causes and downright delicious food. He told me way back then that he was going to become the most famous chef in the country - just watch – and sure enough it has come true. I am looking forward to "grilling" him for an hour about his amazing journey and his new book, “Big American Cookbook: 250 Favorite Recipes from Across the USA.”
We are returning the Cookbook Social and Holiday Bazaar to the Palace Ballroom this year on December 5th. Many of you have said that this is your favorite of the events that we host, and it's one of mine also. Bring your appetite and your gift list and let's have a party!!
Cheers,
Tom |
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