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Green smoothies are all the rage, and I'm no more immune to the kale craze than the next person. My shakes were revolutionized when I

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'Hero Food' Author at Book Larder Tonight

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Green smoothies are all the rage, and I'm no more immune to the kale craze than the next person. My shakes were revolutionized when I read a recipe from chef Seamus Mullen (of Tertulia in NYC) in Bon App├ętit magazine. In the April 2012 issue, he discussed how he adds parsley to his smoothies to pump up the vibrancy and help fight his rheumatoid arthritis. I changed my blending ways, popping bright herbs in wherever I could, and while the anti-inflammatory or immune boosting properties are not what are most important to me, I'll take them--as long as I get to guzzle them in the most delicious form.

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Now, almost a year later, the same chef has come out with an entire book, Hero Food, filled with similar ideas: recipes bedazzled with flavor-jacked ingredients that also help keep your body running as smooth as the chilled sweet pea soup you'll find in the book. Chef Seamus Mullen's story of embracing ingredients like anchovies and almonds as a way to eradicate his pain is compelling, beautiful, and most important, delicious. He'll be telling that story (and signing books) tonight at the Book Larder in Fremont.

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The Book Larder is a bookstore, focused on selling food and cookbooks, yes, but the first thing you'll see upon entering is a large kitchen set up in the center, ready to prepare the treats laid out and discussed in the tomes on offer. It's a celebration of the writings on the shelves in addition to a place to sell them. And what better way to celebrate them than by chatting with those who wrote them and eating the food contained within? Last week, writer Karen Brooks spoke to a packed crowd about her exploration of the Portland food scene, The Mighty Gastropolis. She discussed the rise of Portland's vaunted culinary community while everyone nibbled mini miso-butterscotch Twinkies from the book. Hearing from the author just why she chose that particular chef to feature (the recipe came from Boke Bowl's Patrick Fleming) provides insight, entertainment, and the opportunity to come away with a signed book.

Tonight's event with Seamus Mullen promises the same frank discussion, personal stories, and tasty nibbles. Stop in for a listen and maybe a nibble of soft-cooked gribiche with pickled anchovies on toast or another one of the 130 recipes in the book. For a full list of upcoming events at Book Larder, check out the packed schedule on their website.

 
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