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 Why does honey from the tupelo-lined banks of the Apalachicola River have a kick of cinnamon unlike any other? Why is salmon from Alaska's Yukon River the richest in the world? Why does one underground cave in Greensboro, Vermont produce many of the country's most intense cheeses? The answer is terroir: “the taste of place,” a term originally used by the French to describe the way local conditions such as soil and climate affect the flavor of wine. With James Beard award-winning food writer Jacobsen we'll explore some of North America's iconic foods and explore why “place” matters to their flavor: foods like maple syrup from Vermont; Totten Inlet Oysters from Puget Sound; moules frites from Prince Edward Island; Meso-American Chocolate from Chiapas, Mexico; and many more. Plus we'll be tasting some of the featured foods from our area, including apples and cider from Harmony Orchards and Tieton Cider Works and oysters from Taylor Shellfish Farms.
Jill Lightner of Edible Seattle will lead the conversation with Rowan, and they will be joined by Sharon Campbell of Tieton Cider Works and Harmony Orchards; Jon Rowley of Taylor Shellfish Farms; and Greg Atkinson, chef, teacher and author of Northwest Essentials. Along with our conversation we'll get to taste Washington state cider, apples and oysters, plus appetizers by Tom Douglas and a Theo chocolate confection!
Rowan Jacobsen writes about food, the environment and the connections between the two in publications such as The New York Times, Harper's, Newsweek, Eating Well and The Art of Eating. He is the author of Fruitless Fall: The Collapse of the Honeybee and the Coming Agricultural Crisis, The Living Shore: Rediscovering a Lost World and the Beard award-winning A Geography of Oysters: The Connoisseur's Guide to Oyster Eating in North America.
Our Edible Conversations series is a joint project of Edible Seattle and Kim Ricketts/Book Events and is supported by the great work of the Cascade Harvest Coalition, the Neighborhood Farmer's Market Alliance, Slow Food Seattle, Seattle Tilth Producers, Tom Douglas Restaurants, and Theo Chocolate. Together, they help us in our goal of supporting the farmers and fishers of our community by telling their stories, creating sustainable practices to support them and gathering folks together to learn about issues confronting our food communities.
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 Please join master jam artisan (and founder of San Francisco's wildly popular Blue Chair Fruit Company) Rachel Saunders as she leads a jam-making demonstration and discusses her award-winning techniques as outlined in her new book The Blue Chair Jam Cookbook. With an approach that is both nostalgic and sustainable, Rachel’s techniques are perfect for anyone interested in making their own unique and delicious preserves: Strawberry Pink Peppercorn Jam or Early Girl Tomato and Plum Jam anybody?
Class starts at 6:30pm at Dish It Up 2524 33rd Avenue West, Suite B, Seattle 98133. $65 ticket price includes wine, appetizers, a jar of jam to take home and a signed copy of the $40 book! Please go to www.dish-it-up.com or call (206) 281-7800 to purchase tickets.
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An informative and entertaining evening with two authors and former publishing execs (who have nearly 40 books and 40 years between them) who will demystify the publishing process from start to finish. The talk will include how to hone and pitch your proposal so it rises out of the slush pile — and so your finished book will fly off the shelves.
Learn the scoop about royalties, agents, the editorial process, editors and more. If you are thinking about writing a book, have one that needs to be sold, want marketing ideas for an already published book OR are simply interested in learning about the publishing world.
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September 30
An Evening with Guillermo del Toro, author of The Fall: Book Two of the Strain Trilogy
Time: 7 p.m.
Cost: $30 per person includes
a signed copy of the book
Location: Experience Music Project
in the JBL Theater,
325 5th Avenue N, Seattle
More Info
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 The Strain, the first installment of a trilogy from the minds of bestselling author Chuck Hogan and award-winning director Guillermo del Toro, was an instant international bestseller and one of last summer’s biggest hits.
The duo has returned with The Fall: Book Two of the Strain Trilogy, in which the vampiric virus unleashed in The Strain has taken over New York City. It is spreading across the country and soon, the world. Amid the chaos, Eph Goodweather, head of the CDC's team, leads a small group in the fight against the bloodthirsty beasts that roam the streets. With the future of the world in the balance, Eph and his team — guided by Holocaust survivor Abraham Setrakian and exterminator Vasily Fet and joined by a crew of ragtag gangsters — must combat a terror more horrible than humans can imagine: a fate worse than annihilation.
Guillermo del Toro has directed a wide variety of films, from action hero comic book adaptations (Hellboy, Blade II) to historical fantasy and horror films (Pan's Labyrinth, The Devil's Backbone) and is widely believed to be one of the most talented filmmakers working today. Across disciplines and formats his fascinations are many: "I have a sort of fetish for insects, clockwork, monsters, dark places and unborn things...and have always been in love with monsters. My fascination with them is almost anthropological...I study them, dissect them in many of my movies: I want to know how they work, what the inside of them looks like, what their sociology is."(Leonard Lopate interview).
del Toro's future projects include book 3 of The Strain trilogy, remakes of the classic horror films Frankenstein, Dr. Jekyll and Mr. Hyde, Slaughterhouse Five and a filming of H.P. Lovecraft's At the Mountains of Madness.
Join Guillermo del Toro in an on-stage interview with Warren Etheredge as he discusses his career, his films and his new book.
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In April 2010, Rene Redzepi's Noma was recognized as the #1 restaurant in the world by the San Pellegrino World's 50 Best Restaurant Awards, and Redzepi is widely credited for the reinvention of Nordic cuisine. After somewhat randomly deciding to be a chef, he worked at Adria's El Bulli in 1999, spent four months at Keller's French Laundry in 2004 and has since forged his own way; a way focusing on only local (often foraged) Scandinavian ingredients. This means no foie gras or even olive oil. His working days often start with a foraging expedition before dawn, and he regularly consults Danish food historians, elderly locals and out of print cookbooks about Nordic food traditions.
Redzepi and his chefs try out their dishes in the experimental lab/kitchen of his houseboat, and while his commitment to perfectionism is legendary, he is also committed to deep flavors and even utensil-free, eat-with-your-hands deliciousness.
We are thrilled to host this chef for an evening of conversation, cocktails and appetizers inspired by his new book NOMA: Time and Place in Nordic Cuisine. In the true spirit of Chef Redzepi , William Belickis, the technically brilliant chef and owner of MistralKitchen, will welcome guests to his modern downtown restaurant and create dishes from our own Northwest foraged edibles, glorious local seafood, and abundant local fruits and vegetables. It will be an autumn evening not to be missed, and a rare chance to meet this now world-famous Danish chef.
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 On October 7 we welcome brilliant Steven Johnson back for a Words & Wine evening; this time to discuss his new book Where Good Ideas Come From: The Natural History of Innovation.
With four critically acclaimed bestsellers Johnson has demonstrated that he can pinpoint an important cultural issue and illuminate it with great storytelling and cross-disciplinary insights. Whether questioning conventional wisdom in Everything Bad is Good for You, offering new perspectives on the conflict between science and religion in The Invention of Air or debunking skepticism about the influence of Twitter on a cover story for Time Magazine, Johnson has joined the ranks of Modern Public Intellectual in the most entertaining of ways. Along the way he has founded several successful Internet companies and become a new-media guru and editor at Wired magazine.
In his new book, Where Good Ideas Come From he bridges natural science, intellectual history, urban sociology and technology to explore some of our most pressing questions about true innovation. Johnson argues there are seven patterns in the fertile environments where world-changing ideas surface, and the more we embrace those patterns in our workplaces and lives and tools the better we will be for tapping into our capacity for innovative thinking. And who better than this brilliant storyteller, inventor, editor, technologist to show us "where good ideas come from?"
But don't just trust us that this is a man to meet: Steven Johnson has 1.5 MILLION Twitter followers! The setting is the historic Sorrento Hotel's Top of the Town, and we'll enjoy appetizers and Ste. Michelle wines while Warren Etheredge interviews. All wines, appetizers and a copy of Where Good Ideas Come From are included in the $50 per person cost, along with an evening with one of the most fascinating modern thinkers of our time!
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 New York Times Dining section columnist Melissa Clark is the home cook I aspire to be. When she runs out of a key ingredient, she improvises with a different one and emerges with a dish that’s more delicious than the original recipe; and her recipes always work! (In fact, I plan on making her Twice Baked Sour Cherry Pie this very day!)
One of the most engaging food writers on twitter (@goodappetite) Melissa will be here to chat about her new cookbook, In The Kitchen with a Good Appetite, a collection of 150 recipes introduced with the kitchen mishaps, restaurant meals, and vacation memories that inspired them. We'll nibble on bites from the book prepared by the great team at Picnic Seattle, sip wine, and share stories with this beloved writer. Picnic Seattle is a food and wine boutique on Phinney Ridge (www.picnicseattle.com) and we think the perfect setting for this kind of intimate and yummy gathering.
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 No one appreciates something handmade and from the heart like people who spend a lot of time in the kitchen. In Gifts Cooks Love: Recipes for Giving award-winning cookbook author and food writer Diane Morgan shows how to create and artfully present gifts any cook will love. From orange cardamom marmalade to rosemary parmesan crackers to blackberry basil margarita puree, the book is a collection of delicious gifts to make for any hostess, friend, or foodie on your list.
In this workshop we will make two gifts from the book to take home and learn how to artfully wrap, label, and package them. Also included in the $85 per person price is a signed copy of the $25 book, appetizers, and wine.
Join us for a fun and interactive workshop, 7 pm at the new Ballard location of Dish It Up, 5320 Ballard Ave NW, Seattle. Please go to www.dish-it-up.com or call (206) 281-7800 to purchase tickets.
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Join us for an evening of camaraderie and fun as we gather seven Seattle food writers together to discuss why and how they their tell their stories through food.
This is a semi-annual party (with a group of food writers with brand new books out) and is always a lively, personal and even raucous discussion about cooking, eating, and writing in the Pacific Northwest.
Amy Pennington (Urban Pantry) is our moderator for the conversation with Ethan Stowell, chef and author of Ethan Stowell's New Italian Kitchen; Shauna and Danny Ahern, authors of Gluten Free Girl and the Chef; Greg Atkinson, chef, teacher and author of the updated Northwest Essentials; Kim O'Donnel and Myra Kohn, author and photographer of The Meatlover's Meatless Cookbook and Laura Ferroni, food photographer and author of Doughnuts.
Join us at 7 p.m. at The Palace Ballroom, 2030 5th Avenue, Seattle. $25 ticket price includes panel discussion, a glass of wine and appetizers; all of the author's new books will be available at a discounted price that evening and of course, signing by the authors.
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 New York Times food columnist and award-winning author Amanda Hesser brings her incomparable wit and expertise to revising and updating all 1,100+ recipes from Claiborne’s classic (1961) New York Times Cookbook.
As she has been doing in her New York Times column for years, Hesser takes a classic recipe from the original book (1940's Caesar Salad or 1960's chocolate cake) reprints it and prints a new version alongside. In this way she has built a history of 150 years of American cooking — and now all collected in this one essential volume, to sit alongside Mastering the Art of French Cooking and How to Cook Everything.
Amanda Hesser is also the author of the award-winning books Cooking for Mr. Latte, The Cook and the Gardener and edited the essay collection Eat, Memory. In 2009 she co-founded food52.com, the first online community cookbook and curated recipe base. Amanda will be interviewed on stage by food writing cohort Sara Dickerman about the extensive recipe testing/revision/reinvention process, her earlier books, column at the New York Times and her wildly popular online project food52.com.
7 p.m., The Palace Ballroom, 2030 5th Avenue, Seattle. $65 ticket price includes a selection of classic cocktails, retro canapés and a signed copy of the $40 book.
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No one does desserts like the venerable Bon Appetit Magazine. Culled from over fifty years of Bon Appétit's extensive archivesincluding some never before published recipes Bon Appétit Desserts: The Cookbook for All Things Sweet and Wonderful is a must-have for anyone with a sweet tooth, and of course that means just about anyone at all.
Join Bon Appétit editor-in-chief Barbara Fairchild for an afternoon of discussion about trends in current food media, the process of putting together a volume like this and her opinion on contentious cake vs. pie debate!
The afternoon begins at 4 p.m. at Grand Central Baking Company, 1616 Eastlake Avenue East, Seattle, WA 98102, and the $40 ticket price includes sparkling wine, coffee, and tea, dessert selections from the book baked by the Grand Central master bakers, and a signed a copy of the $40 book.
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 Laurie David did not start out to be an activist of any kind. In fact, she had a fabulous career in the entertainment world as the talent manager for the Letterman Show and then as VP of development for sitcoms and comedy for 20th Century Fox. One breakfast with Robert F. Kennedy, Jr and her world changed; she began to gather together the actors, comedians and media stars she knew with prominent environmentalists, with plans to get the world informed and in motion to combat our environmental problems.
In 2004 she co-founded the Stop Global Warming Virtual March and in 2006 published her first book: Stop Global Warming: The Solution is You! David went on to produce the Academy Award-winning documentary An Inconvenient Truth in 2006 and her work has been profiled in everything from Vanity Fair (who declared her “the Bono of climate change”) to Grist.org to Oprah, CNN, Elle, Self, People and The Today Show. David's new book traces her interest in “the family environment,” and the role that the kitchen plays in teaching values of health, sustainability and respect.
Research has shown that a multitude of parenting worries — from drugs and alcohol to obesity to bad grades — can be improved b the simple act of sitting down to dinner with the family. As a busy working mom, David knows how hard it is to make the “family dinner” commitment, but in her new book she outlines the reasons, recipes, and tools to do so. Join us for an onstage interview of David by Warren Etheredge, as they discuss her work and her new book, The Family Dinner: Great Ways to Connect With Your Kids, One Meal at a Time.
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With more and more people bucking the trend of rampant consumerism and ever more complicated technology, do-it-yourself sustainable living is on the rise. The creators of the popular DIY blog “Homegrown Evolution” and authors of The Urban Homestead Kelly Coyne and Erik Knutzen now bring you Making It: Radical Home Ec for a Post Consumer World. This is a guide for a wide range of topics, from growing your own food in an apartment to building a 99-cent solar oven to making safe soap or fishing in urban waterways, all from two people who “grow food, keep chickens, brew, bike and plot revolution” on their 1/12th acre farm in the heart of LA.
Joining the conversation is Seattle-based writer and entertainer Kurt Reighley, author of The United States of Americana: Backyard Chickens, Burlesque Beauties and Handmade Bitters: A Field Guide to the New American Roots Movement. All over the country people are returning to an appreciation for the simpler things in life, from renewed interest in folk and blues music to wearing American heritage wear to the rise of modern “speakeasies” and handcrafts like canning, pickling, knitting. It is a cultural movement full of colorful characters and stories, so join us while we explore this “new old fashioned world.” Edible Seattle’s Jill Lightner leads the discussion with these three fascination authors... and you!
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