Monday, December 5, 2016

TCV Cookbook Signing on Saturday, Dec. 10 at The Memphis Farmers Market in Downtown Memphis + an upcoming TCV Cooking Class at Whole Foods this Month

The Memphis Farmers Market's 'Home for the Holidays' event is happening this coming weekend! On Saturday, December 10 from 9:00 to 1:00 p.m., make your way downtown, catch up with all of your market friends, and check out what a bunch of great vendors will have on offer. 

We'll have copies of both of our cookbooks, The Southern Vegetarian and The Chubby Vegetarian, on hand so that folks may purchase a signed and personalized copy for yourself or for a gift for a home cook (vegetarian or…not so much :) that's on your list. So far, it looks like this may very well be our last open-to-the-public Memphis-area signing on the calendar, so please put it on your calendar and stop by and say hey. 

We had a blast meeting people and visiting with friends and family at Whole Foods in East Memphis yesterday afternoon at the Maker Market hosted by the store. Later on in the month on Thursday, December 15 from 6:30 to 8:30 p.m., we'll be teaching a class at Salud Cooking School in Whole Foods Poplar in East Memphis. Spots are filling up quickly, and we wanted our readers to have first pick! Here's where you register (or call 901.969.4199), and here's the scoop: 


Salud favorite Justin Fox Burks is back and preparing fantastic dishes that are meat-free and full of flavor!  Justin's philosophy is not about replicating meat; it's about moving vegetables from side dish to the center of the plate. Most of all, it's about making delicious food that just happens to be vegetarian. Tonight he will be highlighting recipes from he and his wife Amy Lawrence's latest cookbook, The Chubby Vegetarian, and you'll get a chance to take a copy of the book home. Join us as we show you step-by-step how to make creative vegetarian dishes that everyone can enjoy!

Demonstration - $55.00
MENU: Carrot “Lox” and Pepper Jelly Rangoons; Olive Bar Puttanesca with Cauliflower Chops; Sweet Potato Almandine or Truffled Corn Pudding; White Wine Poached Pears with Pumpkin Seed Granola

No comments: