During a three-course lunch at Crook’s Corner (the Chapel Hill restaurant long known as “sacred ground for Southern foodies”), chef and author Bill Smith with share the ins and outs of how he came to write Seasoned in the South, a book of recipes and stories, named not only a New York Times Notable, but also a Food & Wine best book. Part cookbook and part memoir, Bill Smith’s Seasoned in the South was published by Algonquin Books, a literary publishing house which is a division of Workman Publishing, known for more standard cookbooks.
As intuitive a chef as he is a writer, Bill Smith is constantly writing from the kitchen—daily on Twitter and at more length on his blog, A Year in the Kitchen). His next book-length project involves Mexico and working with immigrants in the kitchen. A taste of this new project can be found in the Southern Foodway’s Alliance’s journal, Gravy.
We are looking forward to lunch with Bill Smith and hope you’ll join us. In the meantime, you can visit with Bill Smith on this YouTube post that follows him on the Libba Cotten Bike Path in Carrboro, NC—part of the process for making his famous Honeysuckle Sorbet.
The three-course lunch, with wine pairings, is included in the 2010 Chapel Hill Writers’ Workshop. And it is open to the public at the cost of $29 (tax and tip not included).Please reserve online, as seating is limited.
Lunch with Bill Smith at Crook’s Corner
Monday, October 11, 2010
Noon to 2 p.m.
610 West Franklin Street
Chapel Hill, NC
Reservations: online registration