Share

Halibut with Morels

This Thursday, December 15, join some of Vancouver’s top chefs for an exclusive book signing of Vancouver Cooks2, with wine and canapés, from 5 to 7 pm at Barbara-Jo’s Books to Cooks. Bishop’s John Bishop, Maenam’s Angus An, Hamilton Street Grill’s Neil Wyles and C Restaurant’s Robert Clark are a few of the chefs that will be on hand to sign your book and answer any holiday cooking questions. Give yourself (or gift a foodie friend) year-round recipes while supporting local food based charities. 

Pear Almond Tart, from Thomas Haas Fine Chocolates, Thomas Haas and Esther Tso
[Pear Almond Tart, from Thomas Haas Fine Chocolates, Thomas Haas and Esther Tso]
 
Your $10 donation to the Chefs’ Table Society, benefiting Food Banks British Columbia, Project Chef and Growing Chefs gives you a chance to mingle and nibble with chefs, have your book signed, see some cooking demonstrations, and for those who purchase the cookbook, the $10 will be deducted from the cover price which makes purchasing the book a very reasonable gift. The soft cover is priced at $25 ($15 after $10 donation); the hard cover at $40 ($30 after $10 donation).
 
Vancouver Cooks2 is a Chefs’ Table Society of BC collaborative cookbook with recipes from top chefs and restaurants across BC. Using local ingredients from across the region, celebrity chefs, top restaurant chefs, and rising stars have created a beautiful book with recipes tested by home cook expert Joan Cross. The recipes are sometimes exotic, sometimes down to earth, and always doable. The book has already garnered a Gourmand World Cookbook Award for Best Local Cookbook in Canada and a Canadian Culinary Book Award.

Chefs’ Table Society of BC at Barbara-Jo’s Books to Cooks

Venue: 1740 West 2nd Avenue (half block east of Burrard)

Date: Thursday, December 15, 5-7 pm
RSVP: Drop-ins welcome, reservations appreciated (so we can prepare enough food!); email info [at] chefstablesociety [dot] com or phone Books to Cooks at 604.688.6755.

Tagged in: , , , , , , , , , , , ,

No Comments

No comments yet.

RSS feed for comments on this post. TrackBack URL

Leave a comment