Meet Me in Person at the Ahwahnee Hotel, DeGustibus, and ICE
I’ve got a variety of personal appearances and the like scheduled in the coming months and wanted to let you know about them.
FROM JANUARY 15 TO JANUARY20, I’ll be hosting two sessions of the Ahwahnee Hotel’s Chefs’ Holidays® program. The magnificent Yosemite National Park hotel (pictured above) runs this program every January, gathering three chefs for each two-and-a-half-day session and inviting a writer or editor like myself to be the master of ceremonies (what I call the Mister Roarke figure), moderating the demos and performing other sociable functions. The first session (January 15 to 18) will feature cooking demos by a trio of California chefs: Peter Chastain of Prima in Walnut Creek (Chastain will also cook a gala dinner on the last night of the session); Emily Luchetti of Farallon and Waterbar in San Francisco; and Sean Baker of Gather in Berkeley. The second session (January 18 to 20) will feature Rick Moonen of RM Seafood in Las Vegas (who will serve a gala dinner on the last night), Jesse Cool of Flea Street Market in Menlo Park, CA; and Jimmy Bradley, of NYC’s The Red Cat and The Harrison, with whom I’ll be traveling and dining on the way to and from the left coast… if I have anything left in the tank at the end of each day, I’ll be posting daily from the road.
(Fun fact: I just learned while reading the Steve Jobs biography that Jobs was married at the Ahwahnee. This will hopefully supplant my previous historical tidbit about the place: the set designers of Stanley Kubrick’s The Shining modeled the lobby of the Overlook Hotel on its lobby.)
To learn more about this program, or book a visit (think there’s still room), check out the event’s page at the Ahwahnee’s website.
In March and April, I’ll be participating in a miniseries of sorts at DeGustibus, taking to the stage along with two chefs I’ve worked with: Paul Liebrandt (on March 13) and David Waltuck (on April 18). In both cases, as the chefs will cook for the audience, as we discuss the book-writing process and engage in James Lipton-esque chats about their life story and creative development. (David and I wrote the Chanterelle cookbook together; Paul and I are currently writing a narrative book with recipes that will debut next year.)
The third conversationalist for both evenings will be De Gustibus owner Sal Rizzo, who will pepper us with questions from the aisles as he does for all guests. Tickets aren’t on sale yet, but you can check the De Gustibus site in a few days when their spring schedule goes live to book your spot, and I’ll be posting a reminder in a few weeks, as well.
INSTITUTE OF CULINARY EDUCATION (ICE)
I’ll also be teaching two classes at the Institute of Culinary Education in New York City. On Monday, March 12, I’ll be discussing How to Write and Sell a Cookbook Proposal. Having sold more than twenty of them, I hope I’ll be able to impart some wisdom. On Tuesday, May 1, I’ll host Collaborator Confidential, in which I discuss how to work with chefs and share some stories from my time doing just that. More information and a link to the registration page are featured on the Center for Food Media page on the ICE website.
More about these and other upcoming events as they come up; hope to see you in person or on the road. If you have any questions about any of the above, shoot ‘em to me via the email link at the top of the page and I’ll do my best to get back to you.