Saturday, November 2 at 1:30 pm, Williams-Sonoma, 228 NW 23rd Ave.
In this debut cookbook by chef-owner Daniel Patterson, readers are transported into the Coi kitchen, walked through an eleven-course tasting menu, and told the stories behind over fifty significant recipes in the restaurant’s evolution. The book traces Patterson’s journey from his Massachusetts hometown to his celebrated two-star restaurant in San Francisco, and features exciting dishes like “Montery Bay Abalone with Nettle-Dandelion Salsa Verde” and “Lime Marshmallow with Coal-Toasted Meringue.”
After this event, Patterson will be attending a Coi release party hosted by Coquine's Chef Katy Millard at the SE Wine Collective. Tickets and more information are available here.
Sunday, November 3 at 4 pm, Powell's City of Books, 1005 W. Burnside St.
Former Manhattanites Brent Ridge and Josh Kilmer-Purcell traded their big city lives for modern country living and became “accidental goat farmers” in the Sharon Springs, New York. The pair now run the wildly successful Beekman 1802 brand, producing everything from handcrafted goat’s milk soaps to artisanal Blaak cheese. In their new dessert cookbook, the Beekman boys share delicious and decadent recipes passed down from their familial ancestors, from Brent’s grandmother’s “Fourth of July Fruitcake” to Josh’s mother’s “Hot Chocolate Dumplings.”
Wednesday, November 6 at 7:30 pm, Powell's City of Books, 1005 W. Burnside St.
The Masumoto family’s phenomenal heirloom peaches are widely considered the world’s best peaches, and are available in top restaurants and markets for only a few short weeks each year. This peach-centric cookbook showcases the fruit’s luscious flavor with fifty sweet and savory dishes, from “Slow-Cooked Pork Tacos” to “Stuffed French Toast.” The recipes are complemented by eloquent essays evoking the soul of an organic family farm.
Tuesday, November 12 at 5:30 and 8:15 pm, Le Pigeon, 738 E. Burnside St.
Carlos Mirarchi of Roberta's and Blanca in Brooklyn has been traveling the country to promote his recently published cookbook, and has planned a special stop at Portland's celebrated Le Pigeon. Chef Mirarchi will join Le Piegon's Chef Gabriel Rucker for a five-course collaborative dinner featuring Geoduck clam, rabbit blanquette, suckling pig, and smoked ricotta gelato. The meal is $120 per person, and the Roberta's Cookbook will be on sale seperately. Call 503-546-8796 to reserve a spot.
Thursday, November 14 at 6:30 pm, Pages to Plate event space at Baker & Spice Cakery, 6306 SW Capitol Hwy.
Join Maggie Stuckey and a group of local soup night hosts as they discuss the community soup night movement. Stuckey will answer questions, sign copies of Soup Night, and share light bites from her book. The event is free—call 503-546-3737 to reserve a spot.
Saturday, November 16 at 2 pm, Pastaworks on Hawthorne, 3735 SE Hawthorne Blvd.
Katherine Cole aims to strip away wine’s intimidating façade and restore the fun and confidence in buying and enjoying the beverage. She uses colorful graphics, pithy text, and visual “info-bites” to tutor readers in selecting from a wine list, decanting and serving wine, purchasing wine from supermarkets and auctions, using wine cellars and fridges, and much, much more. Packed with advice from world-class sommeliers and winemakers, this guide is an instant classic for a new generation of wine drinkers.
Monday, November 18 at 7:30 pm, Powell's City of Books, 1005 W. Burnside St.
Post Punk Kitchen’s Isa Chandra Moskowitz makes flavorful, satisfying vegan meals from scratch in thirty minutes or less. How? It’s easy! Moskowitz’s new cookbook includes 150 weeknight recipes, from “Bistro Beet Burgers” to “Summer Seitan Saute.” Whether you’re newly vegan or a veteran chef,, Isa’s simple recipes and amusing prose will make cooking dinner fast and fun.
Thursday, November 21 at 7:30 pm, Powell's City of Books, 1005 W. Burnside St.
After decades of travel in Thailand, Andy Ricker opened his own restaurant in an old shack in southeast Portland. Eight years later, Ricker has six restaurants to his name and is considered one of the leading American voices on Thai cooking. In his debut cookbook, Ricker shares seventy recipes from his Pok Pok restaurants and travels in Thailand, including those coveted Fish-Sauce Wings. Ricker also instructs readers on the basics of Thai cooking, from source ingredients to understanding flavor profiles.