COOKBOOKS FROM THE PARTICIPATING CHEFS AT THE WORLD EQUESTRIAN GAMES’ JAMES BEARD CELEBRITY CHEF SERIES
photo by Tom Yates. September 30 James Beard Celebrity Chef Dinner at the World Equestrian Games.
There’s still time to make reservations for many of the remaining James Beard Celebrity Chef dinners at the World Equestrian Games. Click here to check availability and purchase tickets.
Many of the featured chefs also have cookbooks available which offer a behind-the-scenes glimpse into their menus, their culinary ethos, and perhaps most importantly: their Recipes.
FROM THE SEPTEMBER 25 DINNER
Click here to purchase Jonathan’s Bluegrass Table: Redefining Kentucky Cuisine from Lexington chef Jonathan Lundy. Chef Jonathan was voted Best Chef by Ace Readers in the Ace Best of Lexington 2010 Readers’ Poll.
Click here to purchase the forthcoming book by his teammate at the sold-out opening dinner, Michael Schwartz, Michael’s Genuine Food: Down-to-Earth Cooking for People Who Love to Eat
FROM THE SEPTEMBER 27 DINNER
Click here to purchase The Blackberry Farm Cookbook: Four Seasons of Great Food and the Good Life.
Read more about Blackberry Farm here.
Southern food writer John T. Edge is included in the cookbook blurbs saying, “I admire the Blackberry Farm ethic — the reverence for place and people, the dedication to artisinal excellence, the trust in long-held traditions, and the belief that, as Wendell Berry once put it, eating is an agricultural act.”
A Relais and Chateaux destination, the 4,200 acre Walland, Tennessee Blackberry Farm is known for its 6000-wine list, the farm-to-table cuisine, and grounds that include everything from a farmhouse spa to fly fishing. For an extra $250, with prior approval, you can even take your dog.
FROM THE SEPTEMBER 28 DINNER
Click here to purchase the upcoming cookbook from Andrea Reusing of Chapel Hill’s Lantern Restaurant, Cooking in the Moment: A Year of Seasonal Recipes
Chapel Hill chef Reusing, of the world-famous Lantern, was recently featured in a Food and Wine article, An Indie Chef’s Greatest Hits. FW reports that Yo La Tengo goes out of their way to eat at Lantern when on tour. (Reusing is married to Mac McCaughan of Superchunk). Behind the scenes in her kitchen, they observe, “she’s perfected the art of entertaining on the fly, often raiding the restaurant’s fridge to prepare late-night dishes for Arcade Fire and other bands on Merge Records, the label her husband cofounded.”
The article describes Lantern as “an unlikely indie hit: an unassuming restaurant in a small college town serving Asian-inspired recipes made with Southern ingredients. ‘What do you call it? I call it American food,’ said Chef David Chang of NYC’s Momofuku restaurant empire. ‘There’s always opportunity for chefs across the country to redefine American cuisine and that’s what Andrea is doing.”
FROM THE SEPTEMBER 29 DINNER
Click here to purchase My New Orleans: The Cookbook by celebrity New Orleans chef, John Besh.
FROM THE SEPTEMBER 30 DINNER
Click here to purchase Joachim Splichal’s Patina Cookbook: Spuds, Truffles and Wild Gnocchi
FROM THE OCTOBER 1 DINNER
Click here to purchase II Viaggio Di Vetri: A Culinary Journey by Marc Vetri.
Chef Vetri posted on Twitter yesterday, “Beard event in Kentucky, real deal treatment, guy driving me to airport at 5 am pulled over to puke, didn’t quite make it out the door.”
He continued, “Then he almost hit a truck while almost dozing off. I would have offered to drive, but there was puke all over the wheel. Fun!”
FROM THE OCTOBER 4 DINNER
Click here to purchase A Passion for Desserts by Emily Luchetti, and The Farallon Cookbook: The Very Best of San Francisco Cuisine by Mark Franz and Emily Luchetti.
FROM THE OCTOBER 6 DINNER
Click here to purchase Flying Pans:Two Chefs, One World by San Diego Chef Bernard Guillas (and Chef Ron Oliver). Chef Guillas will also be signing the book at the Lexington Barnes and Noble store in Hamburg Pavilion on Thursday, October 7, 11 am to 1 pm.
Click here to purchase Latin Evolution by Jose Garces.
FROM THE OCTOBER 7 DINNER
Click here to purchase Coyote’s Pantry: Southwest Seasonings and at Home Flavoring Techniques by Santa Fe’s Mark Kiffin.
FROM THE OCTOBER 8 DINNER
Click here to purchase The Paley’s Place Cookbook: Recipes and Stories from the Pacific Northwest by Chef Vitaly Paley.
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