PLEASED TO BE PÉPIN-ING

This Friday evening, I will be among those drinking bourbon and talking out his arse at the Southern Foodways Alliance’s celebration of the favorite son of Indianola, Mississippi: Craig Claiborne (1920-2000), the great writer, reviewer, and food editor of The New York Times in the formative years of higher food consciousness. I grew up reading Claiborne and cooking from the cookbooks and columns he compiled with Pierre Franey.

This event is already sold out, so I don’t even know why I’m posting about it, except that I’m just tickled to serve on the same panel as my favorite living food person, chef/author/instructor/TV host/loverman Jacques Pépin. Me and Pépin—it’s like an air-guitar enthusiast sharing a stage with Jimi Hendrix.

June 10, 2009  Link  General Posts  Share/Bookmark

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