Fresh carrots. Photo by Donna Turner Ruhlman.
I am loving being in NYC in this glorious fall weather, but work (and the city's nefarious distractions) keep me from posting. After three wonderful, indeed humbling, events in Chicago and Milwaukee to promote the new book, The Book of Schmaltz, and the new and updated version of Charcuterie, I'm no longer dreading the many events scheduled for fall. I'll be back next week with a proper post on NYC (and a fab new restaurant I lucked into), but in the meantime, here's a list of where and when I'll be this fall, often with that charcuterie maestro, chef Brian Polcyn.
Full Events List on Facebook (or scroll down to see more detailed info). Hope to see as many of you as possible. Happy cooking!
In Cleveland, yay!
Appearing at Le Creuset Signature Store, Legacy Village
Wednesday, October 2
6:30pm
Le Creuset Signature Store in Legacy Village; Lyndhurst, Ohio
Talk on his latest book, “The Book of Schmaltz: Love Song to a Forgotten Fat”
Space is limited, reservations are suggested, please call 216-291-8795
A Night with Michael Ruhlman: Featuring The Book of Schmaltz
Wednesday, October 9
6:00pm-8:00pm
The Seasoned Farmhouse Columbus, Ohio
Is delighted to present an event with James Beard award-winning author Michael Ruhlman, who will be lecturing on his culinary pursuits and his newest book, The Book of Schmaltz: Love Song to a Forgotten Fat. You will also get to enjoy recipes from The Book of Schmaltz cooked by Chef Bill Fugitt from White Rabbit and will receive a signed copy of the book with your registration.
$75, demo class
An Evening with Ina Garten
Thursday, October 17
7:30pm
Benedum Center Pittsburgh, Pennsylvania
Nose to Tail Workshop
Friday, October 18 to Saturday, October 19
Deer Isle, Maine
Island Culinary & Ecological Center
http://
Pigstock TC
Monday October 21 to Wednesday, October 23
Traverse City, Michigan
http://pigstocktc.com/
To see the November and other future events, please visit my Facebook page.
Anybody ever eat carrot tops? I eat beat, celery and radish tops.
Must be Donnas photo making me hungry.
allen,
I've blanched them and made them into sauces and pestos before. Very earthy. I wouldn't eat too much of them, though, since they contain low amounts of some toxin. (However, it's my understanding you'd have to consume more than you'd ever wish to be at risk.)
how come you never cross the border? Montreal has a fabulous Cookbook and Cook Store where demonstrations and writers come from the US all the time to promote
I've read several good stuff here. Certainly price bookmarking for revisiting.
I wonder how a lot effort you set to create such a fantastic informative website.
Wow. Unless you have a private jet at your disposal (a gift from the Salumi industry?) getting from Deer Isle ME to Michigan's Pinky is probably gonna be a tale in itself.