The Floating Island Workshops

A travelling series of writers' workshops with Kim Sunee

Archive for the ‘trail of crumbs’ tag

Exclusive Events: Publishing Panels at McIntyre’s Books

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Author Frances MayesJoin workshop founder Kim Sunee, McIntyre’s Books founder Keebe Fitch, and an all-star cast of writers, editors, chefs, and cookbook authors for an evening of discussion about the state of food writing on October 13, 2010.

Fearrington House chef Colin Bedford will host a cocktail reception in the Fearrington House Garden Terrace from 4 p.m. to 5:30. Chef Bedford has finished writing two North American Relais & Chateaux cookbooks that are due out this fall, and he will be joined by culinary journalists from central North Carolina.

The two hour-long publishing panels will begin at 5:30 and 6:30 p.m. Keebe Fitch will moderate both panels with these confirmed attendees:

  • KIM SUNEE (workshop founder, magazine writer and editor, and author of the acclaimed memoir Trail of Crumbs: Hunger, Love and the Search for Home)
  • FRANCES MAYES (Pictured, right. special guest of the Floating Island Workshops and author of Under the Tuscan Sun and the wonderful new book Every Day in Tuscany)
  • SARA FOSTER (magazine writer and author of so many great cookbooks including a SIBA Best Book Fresh Everyday)
  • SHERI CASTLE (a professional recipe tester and author of the forthcoming The New Southern Garden Cookbook
  • RICA ALLANNIC (cookbook editor for Clarkson Potter, who worked with Andrea Reusing on the forthcoming COOKING IN THE MOMENT.)
  • ANDREA REUSING (author and chef at Lantern in Chapel Hill, NC)
  • LYNN ANDRIANI (a senior editor and the cookbook editor for Publishers Weekly)
  • ANDREA WEIGL (Food Writer, The News & Observer and Member, James Beard Foundation Awards Committee)

To register for the reception and panels ($35 per person), please visit McIntyre’s Books website or their EventBrite site.

Details

McIntyre’s Books
Reception and Publishing Panels
October 13, 2010
2000 Fearrington Village Center [map]
Pittsboro NC, 27312
(919) 542-3030
Reception from 4 to 5:30 p.m.
Panels begin at 5:30 and 6:30 p.m.

Tickets $35 each, available at EventBrite

Exclusive Event: Lunch with Chef Bill Smith

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Chef Bill Smith

Chef Bill Smith

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.
Crook’s Corner
610 West Franklin Street
Chapel Hill, NC
Reservationsonline registration

Chapel Hill 2010: Chef Bill Smith, forager

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Last year, Bill Smith, a nationally recognized Chapel Hill chef, cookbook author and frequent forager, took Floating Island Workshops Director Kim Sunee on a trip to procure ingredients for one of his signature desserts at Crook’s Corner: honeysuckle sorbet. Chef Smith will host an exclusive lunch during our 2010 Chapel Hill workshop. (Full details in a future post.)

Making the sorbet:

(Sadly, Chef Smith’s honeysuckle sorbet is a spring dessert and will not be available for our lunch.)

Chapel Hill 2010: Early Bird Registration

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Early Bird Registration: 20% off registration until Aug. 15, 2010Register for the Floating Island Workshops Chapel Hill 2010 workshop before August 15, and take 20% off the workshop fee. It gets you all the same great writers and fabulous food, just for less money.

Register here today!

Seaside 2010: Off and Writing (and Cooking)

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Seaside 2010: Writers Workshopping with Kim Sunee

Seaside 2010: Writers Workshopping with Kim Sunee

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.

Kim Sunee and Chef Suvir Saran at Sundog Books

Kim Sunee and Chef Suvir Saran 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 »