our new cookbook, The Chubby Vegetarian. We were really happy to see Joe's take on our idea, and we just learned that you can watch his absolutely adorable video of the process since it just got posted with the article this evening.
We have a couple of events coming up this Wednesday if you'd like to join us in our excitement about Thanksgiving prep. Get a jump on it by submitting a question here for our upcoming 'Free Range on Food' live chat on The Washington Post's website this Wednesday morning with Joe. (We'll start at 11:00 a.m. CST and would love for y'all to participate if you are able. The topic is 'recipes and tips for a Thanksgiving potluck'.)
So, the backstory: We kind of had a feeling something was up last month since Joe tried out our Roast Beast recipe a few times and posted the results as he experimented. We talked with him one Sunday morning a couple of weeks ago and heard that he was going to be featuring our oversized skewered kabob with pesto and Provolone cheese, for his choice for his vegetarian Thanksgiving main dish this year. Thanks a million for finding our recipes so enticing, Joe, and for always appreciating what we do!
In addition, if you're available this week on the afternoon of Wednesday, Nov. 16 anytime between 4:30 to 6:00 p.m., we would like to invite you to stop by Babcock Gifts on Poplar in East Memphis. We're excited to celebrate today's article and the Wednesday morning live discussion with y'all! You can get a book signed and stock up on gifts before the flat-out craziness of the holidays is upon us all.
Of course, we'll have a straight-from-the-cookbook snack for you to enjoy (check out our Insta soon for the reveal), and we can't wait to see you there.