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| (Chicago, IL)- Please join Shaw’s Crab House in Chicago for an exclusive evening with one of the country’s most celebrated chefs, Renee Erickson. On'Thursday, April 2, 2015, our Chicago chef friends, Giuseppe Tentori (GT Fish and Oyster) and Cosmo Goss (The Publican), return to join the Shaw’s chef team and Erickson to cook some incredible dishes inspired by Erickson’s new cookbook,'A Boat, a Whale & a Walrus.'The price for the evening is $125 per guest and includes a custom-signed cookbook (tax and gratuity are additional). Reservations with a credit card hold are required and can be made by calling312.527.2722. For more information, please click'here. The evening’s once in a lifetime meal will feature dishes from the book like: Anchovy'tartine'with'ikura, butter, and horseradish on grilled bread (p. 73) ' Boat street chicken liver p't' with pickled shallot (p. 74) ' Roasted carrots and fennel with yogurt and harissa- prepared with'monkfish (p. 263) ' Butter lettuce salad with tarragon, pistachios, and herbs (p. 123) ' Halibut with morels and snail butter (p. 91) ' Creme'fraiche ice cream with shaved rhubarb and cookies (p. 127) ' A Boat,'a Whale & a Walrus: Menus and Stories'by Renee Erickson' (Sasquatch Books; $40) is a heartfelt cookbook that encapsulates James Beard Award-nominated chef Renee Erickson’s favorite recipes and celebrates the people who have helped make her innovative Seattle restaurants so successful. Over seventy recipes are organized by seasonal menus including Wintry Brunch, New Year’s Eve Party, Wild Foods Dinner, Lamb and Ros' Dinner, Fourth of July Crab Feast, and Early Fall Put-Up Party. Recipes span the gamut from simple fare to delicacies; Goug'res, Steak Tartare, Messy Spot Prawns, Chilled Melon Soup, Harissa-Rubbed Roasted Lamb, and Boat Street Bread Pudding are just a few recipes that await readers’ tables. Gorgeous photography by Jim Henkens, profiles on Erickson’s employees and producers, and sidebars like a wine-buying guide and tips for preparing a cheese plate round out this luscious dinner party in a book. With'A Boat, a Whale & a Walrus, Erickson invites home cooks to join her tribe- for a year, a season, or just a meal.
About the Author Renee Erickson owned her first restaurant at age twenty-five. Today, with a fabulous staff, she runs four Seattle restaurants (Boat Street Caf', The Walrus and the Carpenter, The Whale Wins, and Barnacle, as well as Boat Street Pickles and two catering creatures, Narwhal and General Porpoise). Her recipes have been featured in The Wall Street Journal, Bon App'tit, and Food & Wine. This is her first cookbook. For more information, please visit'www.reneeerickson.com. |
