Feature Cookbook: Fish Without a Doubt by Rick Moonen & Roy Finamore

fish without a doubt

When:Wednesday, June 10th from 5:30pm (or as soon as you’re able to arrive) to 9:00pm (or as long as the wine holds out).

Where: Miriam Schulingkamp’s kitchen on Walloon Lake in Boyne City (directions available upon registration).

Cost & Registration: $20 per person — this cost covers the entire meal, dessert and libations. Space is limited, so please contact us today to reserve a spot. Fish Without a Doubt is available for purchase for $35 at McLean & Eakin, or by clicking here. We would love for as many individuals as possible to spend some time becoming familiar with the cookbook in advance so that we are able to have lively discussion as we cook together from the book! To that end, we’re offering this special savings:  purchase your cookbook at the time of registration for only $30.

How to Register: As of April 28th, registration for this event is full.  However, you may add your name to our waiting list by stopping into the store or by calling us at 231-347-1180.

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Thanks to everyone for making our inaugural meeting such a success! We shared good food, great wine, and the pleasure of preparing a meal together. While the process might have taken a bit longer than we’d anticipated, we were thrilled to see so many kindred spirits enjoying one another’s company as they sliced piles of leeks, stir-fried mountains of noodles, and chatted about food, books, and family.

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the hostess with the mostest

katie gives a speech

pam purees the soup

lisa stir-fries noodles

dinner!

We got a bit more caught up in our hostessing duties than we’d expected and neglected to fully document the evening through photographs. If you have any that you’d like to share, please email them to megan@mcleanandeakin.com and we’ll add them here.

Friday’s meeting was such a treat and we’re very excited about our next gathering on June 10th! We’ve already talked about a few ways to improve the experience, but to help us plan for that event we’d appreciate your feedback as well; please click here if you’re willing to complete a brief anonymous survey.

Again, thank you, and happy cooking!

lesdamesbook1

Cooking with Les Dames d’Escoffier is back in stock at McLean & Eakin, so if you haven’t already picked up your copy in preparation for our first meeting, stop by soon. While owning the book is not a prerequisite for attending the meeting, Gastronomical M&E is as much about cookbooks as it is about cooking, so count on some lively discussion about the recipes, techniques and credo of Cooking with Les Dames d’Escoffier.

We’re not the only folks who think this is a great cookbook; The International Association of Culinary Professionals has nominated it for its annual Cookbook Award, recognizing Cooking with Les Dames d’Escoffier as one of the best compilations released in 2008. Kitchen GadgetGals calls it “great cookbook and a great read” and notes that “culinary experts’ personal tips and hints sprinkled throughout the book bring the authority of well-used techniques right into your kitchen.” The Pittsburgh Post-Gazette praises Cooking with Les Dames for its “very appealing range of recipes,” and Booklist raves, “Something for everyone here.”

mcfadden-auguste-escoffier_thAuguste Escoffier is a name synonymous with the modernization, simplification and organization of French haute cuisine. His influence as chef and dining manager extended from the kitchen of the Ritz in Lucerne to London’s Savoy hotel, during his lifetime.

It was with his passing in 1935, however, that the world at large began to glean inspiration from this eminent figure—Les Amis D’Escoffier formed as an all-male organization devoted to Escoffier’s approach to food preparation, service and preservation. In a mere 14 years, Les Amis was able to boast a members list of international professional chefs, caterers, growers, critics, etc. This fame caught the attention of one Amis’ wife who was jealous of her husband and threw a dinner party for her own friends. Shortly thereafter, Les Dames D’Escoffier was born.

From MFK Fisher to Alice Waters, from Julia Child to Marcella Hazan, the group has included some of the most notable forerunners of food philosophy and cooking today. ‘[Les Dames] have made it their personal duty to ensure that no one just “eats,” but that we all eat well . . . [they] have promoted sustainable land use, clean water, local food production, humane animal husbandry, fair working conditions, strong food communities, and public education.’*

It is with the utmost admiration for these revolutionary women, for the men who came before them, for Auguste Escoffier and his vision, and for all those who enjoy eating well, that we are pleased to announce the inaugural meeting of Gastronomical M&E.

Feature Cookbook: Cooking with Les Dames D’Escoffier: At Home with the Women Who Shape the Way We Eat and Drink, edited by Marcella Rosene & Pat Mozersky

cooking-dames

When: Friday, April 17th from 5:30pm (or as soon as you’re able to arrive) to 9:00pm (or as long as the wine holds out).

Where: Miriam Schulingkamp’s kitchen on Walloon Lake in Boyne City (directions available upon registration).

Cost & Registration: $20 per person — this cost covers the entire meal (including vegetarian option), dessert and libations. Space is limited, so please contact us today to reserve a spot. Cooking with Les Dames D’Escoffier is available for purchase for $35 at McLean & Eakin, or by clicking here. We would love for as many individuals as possible to spend some time becoming familiar with the cookbook in advance so that we are able to have lively discussion as we cook together from the book! To that end, we’re offering this special savings:  purchase your cookbook at the time of registration for only $30.

*from the foreword by Alice Waters and Jerry Anne Di Vecchio