20th Anniversary 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 email@example.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 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):
Spanish mackerel Ceviche with Alligator Pears
Fried quail with Sausage and Oyster Cream & Grits
Blood Pudding and Caramelized onions
Ribs with Roasted Garlic
Rice pudding with Fig Preserves
Muscadine Grape Pie
Macaroons and Bourbon balls