When I published Boys Themselves in 1996, I was discombobulated from all the unfamiliar stuff of interviews and the weird business of promotion, and I told my wonderful agent this, who said, "Of course you are, you're publishing a book!"
It hadn't occurred to me that publishing a books was like ... well, what is it like? You're walking along a calm shady street, all's right with the world, and then someone you kind of know pulls you into a carnival funhouse.
And it is fun, a lot of fun, you meet new folks and interesting people ask you good questions about things that are really important to you. But it's also disorienting and you come out the back door looking kind of like a tattered Gilligan.
Or so it seems. Today, in support of Egg, I taped an NPR interview with Steve Inskeep on Morning Edition, a voice I've been listening to in my car for years, then it was over to the excellent folks at Food52 for an interview, and they've asked me to make my fave weekend sandwich, the broken-yolk egg fried in butter, on white bread with Hellman's mayo and a glass of milk. Fun. Yesterday I was put through the hoops by Tasting Table, meringue by hand, mayo by hand (broke the first one of course, but that's more opportunity to show how to fix it!). Soon over to Buzzfeed, then to airport for my beloved North Carolina, a lunch at Fearrington Inn Thursday (and wonderful Mac has promised to send everyone attending a BADASS EGG SPOON!).
Next week it's to the other coast, starting with Seattle. Come see me Tuesday night; I hope to have big food conversation at Elliott Bay! Free drinks for all! (Or the first ten to show.) The photo above is by Denise Sakaki, Sosios Produce in Pike Place Market. According to my friend who sent it, "They are my favorite (and most local chef-types' favorite) booth in the market by far for their careful curation and seasonal produce, such as ramps, fiddleheads, morels, and the like."
That friend would be Linda, aka @SaltySeattle because she is, indeed, deliciously salty, and a terrific writer I admire, and a hottie, besides. I can say that because she knows it. I asked her what's happening in Seattle that I don't know about. Her response:
"Taylor Shellfish is opening two new oyster bars, one in Pioneer Square and the other in Queen Anne.
"The neighborhood of the moment is Pioneer Square, with the opening of several acclaimed restaurants, a butcher, new bars, etc., all within the past year. I'm especially eager for the spring opening of Pizzeria Gabbiano, the new Roman-style pizza project by Chef Michael Easton of Il Corvo Pasta fame.
"And of course there's now a girl who lives in a copper house on five verdant acres just East of Seattle who teaches cooking (pasta focused) classes at home using the best seasonal ingredients the Pacific Northwest has to offer in her newly built teaching kitchen... ;)".
Hmmm. Now who would that be? (Thank you, fair Linda!)
Off to Portland after that. Hope to see Portlandians at Powell's on Wednesday! And then San Francisco and Napa. I hear they have decent food. True? Not sure. Where should I eat?!
Where am I? Oh, goodness, still in New York. Is my head making all this up? I'm becoming something of an egghead, I think.
For all events and times, find them below or on my Facebook page.
Tuesday, April 8
7:00 PM
1521 Tenth Avenue
Seattle, WA 98122
Wednesday, April 9
7:30 PM
1005 West Burnside Street
Portland, OR 97209
Friday, April 11
7:00 PM
Copperfield's/Whole Foods Napa
Culinary Center at Whole Foods
3682 Bel Aire Plaza
Napa, CA 94558
Saturday, April 12
3:00–4:00 PM
Omnivore Books on Food
3885a Cesar Chavez Street
San Francisco, CA 94131
Sunday, April 13
6:30 PM
Book Passage's Cooks with Books
507 Magnolia Avenue
Larkspur, CA 94939
© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.
Please come and visit (in a promotional sense) Detroit!
Lots of fans in San Diego - will probably be sunny and 72 if you visit.
Wishing you safe travels and good wishes for your next leg of your tour, and just be sure to bring back stories of cool left coast culinary stories and some warmer weather.
wish you were coming the Silicon Valley area!
Boo... no Vancouver (BC that is!)?!!?!
No other appearances as of now. Feel lucky just to go cross country. Publishers increasingly careful about spending for hard travel in internet age.
True enough. Oh well! At least I got a signed copy of Ruhlman's Twenty on the shelf!
Big fan.
If I didn't have to work, I would come to the Seattle event. You will be in great hands with Linda as a friend, she is an amazing creative cook and very funny.
Have a safe, fun trip. Best wishes on the new book.
Can't wait to read it.
Looking forward to seeing you in Seattle. So glad you are coming here.
... And I'll be in Cleveland on Tuesday and Wednesday, (and in Buffalo on Monday and Thursday).
Since I live in the San Francisco area, maybe we should trade "Frequent shopper" cards for the week.
That's supposed to be mildly amusing. Sarcasm doesn't seem to print well in 'comment' form without those godawful emoticons.
This is my first time visit at here and i am truly impressed to read all at one
place.
So cool that you'll be at Omnivore! Have always meant to thank you for the inspiring Friday cocktails. I started doing the same last year and have enjoyed all the great suggestions. Eating in SF -- so many great places, so little time. That said, Frances is a must. It is outstanding in every sense. I also feel like you will like Outerlands, at the western edge of the city, by the beach. The guy makes swoonworthy bread...and lunchtime is a perfect time to go.
Where to eat in Portland? Where should I begin? A few of my current favorites:
Boke Bowl
Laurelhurst Market
Ned Ludd
Davenport
Imperial
Blue Star Donuts
I could go on. And on.
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Assuming you'll be staying in downtown Portland and eating after the reading at Powell's, here are some good dining options, all an easy walk from the bookstore.
Clyde Common
Oven & Shaker
Tasty and Alder
Little Bird
Maurice
The fiddleheads are in! The fiddleheads are in! Just love Sosios. Hope to see you on Tuesday --
I really like it when people come together and share views.
Great website, keep itt up!
I want a bourbon cocktail.
Yes, perhaps a bourbon sour with egg white, in honor of your new book.
Or maybe I'll have a Manhattan and wash down a omelet.
Hmmmm....
Any suggestions Ruhlman?
Michael,
Hope you enjoy the Pacific NW. If you like bakeries, try to get a French pastry from Midori in Redmond (home of Microsoft). Bakery Nouveau is great on Capitol Hill and West Seattle. Dot's is what you want for charcuterie or Salumi downtown (Mario's sister owns this place). For a drink downtown try Tini Bigs. If you make it to the winetasting region of Woodinville, try anything at the Hollywood Tavern next to (and part of) Woodinville Whiskey - tasty bourbon! Try the wines at Darby.
Sure you have you handlers and infinitely good care but if you need anything shoot me an email and I'll make sure you're taken care of.
Cheers!
Very much enjoyed you on the Alton Brown Podcast!
Can't wait to see you in Seattle. You'll be missing out in Portland if you don't go to Tails and Trotters. It's an incredible butcher shop offering hazelnut finished NW pork and some of the best sandwiches in Portland. Also, don't skip Lardo for kick-ass Portland sandwiches.
the west coast drools in anticipation. kick the tour in its sunshiny ass!
thanks for all these generous comments and suggestions! very grateful for them all!
Did you happen to leave any signed copies of any of your books at Powell's? I so wanted to go tonight!! Best, Annie
yes! but not to you personally alas!
I really enjoyed the talk last night in Portland and getting your new book. It looks like a great read. Thanks again for your writings through the years.
I can't wait to see nature's perfect food receive the Ruhlman treatment. I adore the versatile, economical, nourishing egg, going through an average of 2-3 dozen pastured eggs a week for our family of three. I actually panic a bit when I have less than a dozen eggs on hand. There are so few books dedicated just to the egg, so of course, this one MUST be added to my food/cookbook library.
My favorite way to use an egg.....this is a tough one because I am a chef as well as a baker. In baking I of course use them in almost everything. But that is way to easy. In cooking I like to add eggs to simple vegie soups at the very end. Again, too easy. I am going with quiche. Lots of yummy eggs beaten perfectly with heavy cream and poured over a homemade crust, which has been slighlty blind baked, freshly grated cheese next and then fillings(the options are limitless, that is why this is my favorite way to use eggs), and over all that pour the custard and bake. YUMMY