Join us for the inaugural COOK THE BOOK, presented in partnership between the Pat Conroy Literary Center and the Anchorage 1770 Inn. James Beard Award-winning cookbook author Cynthia Graubart will present a cooking demonstration from her newest cookbook, Sunday Suppers, followed by appetizers, wine, and a book signing. The evening's four-course dinner will also be prepared from Sunday Suppers.
Tickets are $150 per person and include all food, wine, an autographed copy of Sunday Suppers, and a Pat Conroy Literary Center apron. Seating is limited. To reserve your seat at this Southern Living Inspired Event, contact the Anchorage 1770 Inn by May 15 at 843-525-1770.
4:00 p.m. - Cooking demonstration
5:00 p.m. - Appetizers, wine, and book signing
6:00 p.m. - Four-course dinner, including spring chicken risotto, heirloom tomato salad with lady pea salsa, fresh herb spoon rolls, and mini berry cobblers. Each course is paired with wine.
About our author: Cynthia Graubart is a food writer, James Beard Award-winning cookbook author, speaker, former cooking show television producer, and most-recently the author of her 8th cookbook, Sunday Suppers (November 2017). Named a Georgia Grown Executive Chef for 2017, she shares her passion for her home state and its bountiful produce and products with her audiences across many platforms, including recipe development for the nationwide Atlanta-based meal kit service PeachDish. A frequent guest chef, private event chef, and personal chef, she brings a taste of the south to every dish she creates and serves, and joined her fellow Georgia Grown Executive Chefs to cook at the James Beard House in June 2017. She and Nathalie Dupree wrote the best-selling (and James Beard Award-winning) Mastering the Art of Southern Cooking (2012). Cynthia received a M.F.K. Fisher Food Writing Award for the introduction to Chicken: A Savor the South Cookbook (2016) and is a member of Les Dames d’Escoffier.