Library Talk: Seafood
Wednesday June 12, 6:30 to 7:30 pm, free (registration required)
Sammamish Library, Seattle

What a pleasure it was to be asked by the Sammamish Library to be part of the series they call “Foodie Fellowship, a Cookbook Club.” When asked what topic I’d like to discuss, of course I went straight to seafood — and oysters, in particular. In this informal talk, I’ll be sharing a bit of history about oyster farming in Washington, along with stories about oyster-oriented travel experiences and some highlights from writing my cookbook Oysters. I’ll have that book and Shellfish available for sale as well. The event’s free but they ask folks to register in advance. More info and registration here.

South of France Cooking Class
Wednesday, July 24, 6:00 – 8:00 pm $135
Sun Valley Culinary Institute, Ketchum, Idaho

It’s such a pleasure to be returning to the Sun Valley area to teach at this fabulous culinary school. Each visit I’ve done a class with a French theme of some kind, this summer’s version is focused on the South of France. Recipes will include ratatouille, steamed mussels with fennel and Pastis, chickpea fries and fresh goat cheese tartlets with summer fruit. You’ll find more information and registration here.

An Evening of Trivia & Bites
Friday, July 26, 6:00 – 8:00 pm $60
Sun Valley Culinary Institute, Ketchum, Idaho

This will be the second annual trivia evening at SVCI, the first last summer was great fun. There will be generous snacks available, inspired by some of the recipes in my book Gourmet Game Night and Salty Snacks. I’ll be helping guide the game-play as we work through some fun and interesting trivia questions from the culinary world. You’ll find more information and registration here.

Fish Four Ways Cooking Class
Saturday, July 27, 6:00 – 8:00 pm $135
Sun Valley Culinary Institute, Ketchum, Idaho

Wrapping things up for a trio of evenings in Sun Valley is a class focused on cooking techniques for fish. The class will feature four different fish–salmon, trout, halibut and sole–and four different techniques–baked, pan-fried, en papillote and shallow-poached. With this, I’ll share information about different fish that work well for those techniques and easy ways to vary the recipes with other ingredients. You’ll find more information and registration here.