And an aside, if you subscribe to The New Yorker, you should probably claim your digital subscription, which comes free, before someone grabs a discarded issue out of your trash! Always a panicker.
What was I talking about again? Thanksgiving. We brought in a little more this year. But where to put it. And does it seem too early? No, it's in a month!
So we've been thinking it's time for our fall cookbook table anyway. And aren't a lot of folks going to use these cookbooks to find new recipes for their holiday dinners? So there we are.
Plus we have a lot of food-related events coming up.
1. October 27th is a lunch at Lake Park Bistro for Mireille Guiliano for the French Women Don't Get Fat Cookbook. It starts at 12 PM and it's not sold out yet. Call for reservations--(414) 962-6300. Lunch is $85 and includes a signed copy of the book.
2. November 3rd is our launch event for Primal Cuts: Cooking with America's Best Butchers. Featured is Milwaukee's Scott Buer from Bolzano Artisan Meats. The event is at 7 PM, and it's co-sponsored by Slow Food Southeast Wisconsin. Oh, and it's National Butcher Week. Here's who else is featured in the book. Indianapolis, you're lucky to have Chris Eley of Goose the Market. Here's the video.
3. Dinner on November 9th at Bacchus is with David Tanis, author of Heart of the Artichoke and Other Kitchen Journeys. Tanis is head chef at Chez Panisse under Alice Waters. Dinner is at 6:30 and for $135, you also get a signed copy of the book.
Here's more from Bacchus: "David has an unbelievable life- for six months of the year, he runs Chez Pannise for Alice, then he takes six months and lives in Paris, where he hosts small dinner parties in his home. He has also written two beautiful cookbooks- he co-wrote the Chez Panisse Cookbook with Alice Waters, and on his own he has written Corn, A Platter of Figs and Other Recipes, and now Heart of the Artichoke." More at their site.
4. Sunday, November 28th, at 2 PM (yes, that's Thanksgiving weekend) we're hosting a talk and tasting with Kelly Pelloza, author of The Vegan Cookie Connoisseur. More details on this to come.
Wow, this post is too long. No room to talk about corn candles and turkey centerpieces, to say nothing of metal crows and wooden acorns. Oh, and the metal crows aren't even out yet. And yes, the turkeys are made out of pinecones and twigs. Not locally, sadly, but it's a good idea for a local artisan to make and sell.