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Several big-time Portland chefs have recently published cookbooks, and to celebrate, said chefs are throwing a cookbook party at Beast, on December 19. The event goes from 7 to 9 p.m. and costs $10, which includes wine and bites made using recipes from the books.
In attendance, offering signed copies with personalized messages, will be James Beard award-winning author Ken Forkish (Ken's Artisan Bakery, Trifecta); Naomi Pomeroy (Beast, Expatriate); Greg Denton and Gabrielle Quinonez Denton (Ox, SuperBite); and Elias Cairo (Olympia Provisions). You can reserve a spot by calling 503.841.6968, or just show up.
Here’s the 411 on the cookbooks at the event, including Pomeroy’s Taste & Technique, which Eater National named one of the best cookbooks published in 2016:
Around the Fire, Recipes for Inspired Grilling and Seasonal Feasting from Ox Restaurant
By Greg Denton, Gabrielle Quinonez Denton, and Stacy Adimando
From the Eater preview: "We want people to be inspired to pull out their grill, not just for 4th of July or Father's day, but to look at it as a piece of their kitchen that they can regularly use," Greg Denton tells Eater.
Olympia Provisions
By Elias Cairo and Meredith Erickson
From the Eater preview: Elias Cairo teamed with author Meredith Erickson (The Art of Living According to Joe Beef; the Le Pigeon cookbook) to create a book split into two parts: one focused on all things meaty, and the other on recipes from both restaurants.
Taste & Technique, Recipes to Elevate Your Home Cooking
By Naomi Pomeroy
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From the Eater preview: "An ambitious 12-year-old could probably make every recipe in it," Pomeroy tells Eater, and she's talking about making demi-glace, chicken-liver mousse, and puff pastry from scratch.
The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home
By Ken Forkish
From Eater’s coverage: Forkish's new pizza bible, The Elements of Pizza: Unlocking the Secrets to World-Class Pies at Home, focuses on teaching you how to make a variety of pizza styles, from New York to Neapolitan.
