20th Anniversary Tour

Posted on October 1, 2012 in Archives, October 2012 Book Tour

I will be in the States in October 2012, touring with the 20th Anniversary Edition of Hoppin’ John’s Lowcountry Cooking.

October 5, 2- 4 pm, booksigning at The Preservation Society of Charleston Book & Gift Shop (public invited)

October 6: “Charleston’s Culinary Heritage,” a lecture at the Charleston Heritage Symposium (sold out!)

October 9: Book signing at Crescent City Farmers Market, New Orleans (public invited)

October 10: A Fundraiser Dinner at Calcasieu* in New Orleans (public invited, reservations required). Calcasieu is the private dining room upstairs at Cochon, Donald Link & Stephen Stryjewski’s wonderful restaurant. Proceeds will benefit the St. Bernard Project, a non-profit organization that rebuilds the homes and lives of Katrina survivors.

October 12: 10 am, Live interview on Walter Edgar’s Journal (SC ETV radio stations) 3 pm: Speech and booksigning at The Oaks; Orangeburg, SC (open to public, but limited seating, contact james@theoakssc.com)

October 14: 3 pm, Speech and booksigning, Richland County Public Library, Columbia SC (public invited)

October 16: 12-2pm, Booksigning, A Southern Season, Chapel Hill, North Carolina (open to public)

October 17: 7 pm, Lecture and booksigning, Flyleaf Books, Chapel Hill, NC, open to public but limited seating (details available from Culinary Historians of Piedmont North Carolina)

October 18: Dinner at Langermann’s of Baltimore. Open to the public. Reservations required.

Oct 22: Dinner at London Grill in Philadelphia. Reservations required.


*Here’s the menu for the fundraiser at Cochon. PLEASE JOIN US:

Chef Stephen Stryjewski of Cochon, Cochon Butcher and Cochon Lafayette, is hosting a benefit-book signing and dinner at Calcasieu on Wednesday, October 10th at 7pm to introduce the new edition of John Martin Taylor’s Hoppin’ John’s Lowcountry Cooking. Tickets to the dinner are $100 per person and include a signed copy of the cookbook (a $25 value) and a bag of Hoppin’ John’s® stone ground grits (a $10 value). These are the grits that we serve at our restaurants.

Proceeds from the event will benefit St. Bernard Project.

For reservations: 504.588.2188

Menu (served family style)

Hors d’oeuvres (passed):

Shrimp paste

Ham paste

Pimiento Cheese

Cheese Straws

Benne Crackers

Roasted pecans

1st course:

Shrimp Pilau

Deviled crab

Spanish mackerel Ceviche with Alligator Pears

2nd course:

Fried quail with Sausage and Oyster Cream & Grits

Blood Pudding and Caramelized onions

Ribs with Roasted Garlic

3rd course:

Huguenot Torte

Rice pudding with Fig Preserves

Muscadine Grape Pie

Macaroons and Bourbon balls