Tasty Books: Chef Joanne Chang
Jun 26 2013
6:00 PM - 9:00 PM
Mulvaney's Building and Loan
1215 19th St.
Sacramento, CA 95814
The guest of honor this time is Chef Joanne Chang, owner of four Flour Bakery + Cafes in Boston. She has a degree in applied mathematics and economics from Harvard University and was a pastry chef at Rialto, Payard Patisserie, and Mistral restaurant.
Chef Chang famously won the sticky bun challenge on the Food Network show Throwdown with Bobby Flay. More recently, she baked a cake to feed 4000 people for Harvard's 350th anniversary.
The first cookbook, Flour, concentrated on pastries and desserts, while Flour, too highlights the most-requested savory fare from the cafes.
As we have in the past, we'll pair the cookbook with a prix-fixe dinner, allowing attendees to sample what they might eventually cook at home from the beautifully photographed, clearly written recipes. The meal, prepared by Chef Patrick Mulvaney, will include passed appetizers and a four-course family-style dinner based on the book.
Since Chef Chang's cafes serve a wide range of meals along with their award-winning pastries, the four courses for the evening will be breakfast, lunch, dinner, and dessert.
Cocktails: 6 p.m.
Chef talk and dinner: 7 p.m.
There will be a cash bar or you can BYOB (corkage is $20). Additional copies of Flour and Flour, too will be available for $30 and personalization by the author.
A Cookbook Dinner with Joanne Chang
Owner of Flour, Boston MA
Breakfast, Lunch, Dinner, Dessert
Wednesday June 26th, 2013 6PM
Soy ~ Sriracha
Ham and Fiscalini Hot Pockets
Lemony Hummus on Cucumber chip
Radish Sprout ~ Red Onion
Flour’s Famous Egg Sandwich
Summer Vegetable and Mushroom Strata
Parmesan ~ Rosemary Garlic Homefries
Heirloom Tomato Salad with Feta, Pistachio, Watermelon
Nigella ~ Red Wine Vinaigrette
Smokey Beeler’s Pork Loin with Chive Spaetzle
Balsamic Torpedo Onions ~ Oregano Mojo
Buttermilk Fried Chicken
Summer Three Bean Potato Salad ~ Fresno Chili Skhug
Twin Peak Peach Pithivier
And a plate of Chocolate Chip Cookies because we are not French.