For all who love good eating and good reading
'Recipe for a Book Club', based on the book of the same name by Mary O'Hare and Rose Storey, offers 'twelve lively months of suggested reading, featured authors, and menus... to make each gathering of your book discussion group a joyous occasion.'
Always the first Tuesday of each month, mark your calendars for a night out with your fellow bibliophiles and gastronominiques (book and food lovers).
$14.95 per person (Includes menu listed)
Reservations and payment in full required one week prior. (We accept cash, check within 5 business days of event, Charge Card, PayPal.
March 5, 2019
Book: 'German Boy’ by Wolfgang W.E. Samuel
The finely detailed portraits of people Wolfgang encountered and historical events he experienced puts you right into the heart of the conflict. His descriptions are simple and clear, and this youngster’s poignant voice during war will keep you transfixed throughout.
Wolfgang Samuel’s vivid and moving descriptions of life as a German refugee will immerse you in the horrors of war and its aftermath. Despite all its sadness, the story is one of joy, hope, dedication, and personal triumph.
Menu: Spinach & Artichoke Appetizer, Asparagus Salad with Chicken, Apple Cobbler $14.95
April 2, 2019
Book: ‘Having Our Say’ by Sarah & Elizabeth Delany
This is an oral history recounted by two women who lived from the horse-and-buggy age to the jet age. Bessie and Sadie Delany had professional occupations at a time when most women, especially young black women, had very little education. We hear in their own words the history of their family and the experiences of their youth, which included attending school at St. Augustine’s in Raleigh, North Carolina, working in Harlem, and having experiences which led to long-term success despite all odds.
Menu: Vegetable Squares, Corn Pudding, Orange and Almond Chicken Salad, Peaches and Cream. $14.95
May 7, 2019
Book: ‘Tender at the Bone: Growing Up At The Table’ by Ruth Reichl
This is an enticing memoir that revolves around cooking, eating and socializing. Ruth Reichl reminisces about her youth through early adulthood and how she came to be a respected and admired food connoisseur.
Menu: Hot Cheddar Dip, Fresh Fruit and Dip, French Toast with Warm Fruit Compote, Banana Bread $14.95