Archive for the ‘Florida’ tag
We were lucky to have chef Suvir Saran on hand over Memorial Day weekend to provide cooking demonstrations and world-class cuisine for our attendees. Suvir hails from New Delhi and won U.S. acclaim as the co-executive chef at New York City’s Devi restaurant and as the author of two incredible cookbooks: Indian Home Cooking and American Masala. He cooks with the ease and grace of a Michelin-starred chef (2007 and 2008 Michelin Guide to New York City) and instructs students with a a master’s precision and patience.
Suvir arrived prepared with some of his favorite equipment and products in tow. Japanese knife and tableware purveyor Korin provided beautiful knives and a traditional wok that Suvir used to cook a batch of Chivda (Indian trail mix). Kim Sunee described Chivda on her website, but it is a snack mix based on stir-fried thin poha (flattened rice), fresh curry leaves, spices, raisins and peanuts. The result is a crunchy, sweet and spicy treat that stays fresh for weeks (if you can keep yourself from eating it all in one go). Read the rest of this entry »
The 2010 Seaside Floating Island Writers’ Workshop started off in delicious fashion when attendees began arriving Saturday, May 29. Among them, chef Suvir Saran of New York City’s restaurant Devi and his partner Charlie Burd came to run cooking demonstrations and sign his fabulous cookbooks (Indian Home Cooking and American Masala) at Sundog Books.
A few hours after arriving, Charlie and I headed off to find some fresh Gulf shrimp from Goatfeather’s Seafood. Soon Kim, Suvir, and a few other attendees (particularly Rose) began toasting, grinding, zesting, chopping, juicing and sauteing a beautiful supper of Goan shrimp, basmati rice, and a mixed yogurt raita. Read the rest of this entry »
A number of potential attendees asked us to extend the application date for the May 30 and June 6 Floating Island Workshop Seaside sessions and we have!
The new application deadline is April 16, 2010.
Spaces are filling up quickly, so there is no time to waste. Please feel free to contact us if you have questions about any aspect of the program.
Last summer, we held our first and very successful writing workshop in Seaside, FL. There were poignant stories, fish tacos, salted caramel cupcakes, wine, Champagne, the sea, a roving gourmand (aka Pableaux) who cooked up red beans and rice, twilight dancing, and so much more. I’ve received many requests to organize more writing workshops at the beach and elsewhere. This summer, we will launch another series and I’d like to welcome you to THE FLOATING ISLAND WRITERS’ WORKSHOP. Introductory and Advanced Workshops will focus on narrative nonfiction and memoir writing. However, as we evolve, we will also offer courses for writers of fiction, cookbooks/food, and poetry.
I am especially happy to announce that a wonderful chef will perform an in-house demo at the beginning of each 5-day session: Chef Suvir Saran will be joining us May 30th and 31st for an exclusive cooking demo and book signing. I’ve written about Suvir in past posts. He is the author of two wonderful cookbooks, Indian Home Cooking and American Masala. This is your chance to meet Suvir and learn hands-on some of his favorite recipes. Chef James Lewis of Birmingham, Alabama’s Bettola will join The Floating Island on June 6 and 7 for an exclusive pasta- and pizza-making demo.
The first sessions for 2010 will begin in Seaside, FL (with two sessions May 30-June 4; June 6-June 11). Future locations are New Orleans, San Francisco, New York, North Carolina, Paris…the possibilities are endless.
Each Floating Island Workshop will eventually host a guest writer/agent/editor and a guest chef/cookbook author for cooking demos, book signings, and special dinners.
Please kindly forward this info to your friends who love words, food, and travel. The first session of the Seaside workshop is already filling up. Also, please send along suggestions (in the comments section below) for future workshop locations, guest writers/agents/editors and guest chefs/cookbook authors.