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Talking at the Table: Food Writing in the New SouthProminent southern food writers, cookbook authors and culinary instructors will gather to share favorite stories and insights into food traditions of the South February 15 in Chapel Hill. The public is invited.

The North Carolina Writers’ Network is sponsoring the event, which will also include live bluegrass music and southern dishes.

Tickets are $50, with proceeds going to support the work of the Writers’ Network. Register here.

The panel discussion will be held from 5 p.m. until 7 p.m. at the Horace Williams House at 610 Rosemary St. in Chapel Hill. Speakers will include:

  • John Shelton Reed and Dale Volberg Reed, authors of Holy Smoke: The Big Book of North Carolina Barbecue.
  • Bill Smith, head chef at Crook’s Corner restaurant in Chapel Hill and author of Seasoned in the South.
  • Debbie Moose, former News & Observer food editor and author of Wings: More Than 50 High-Flying Recipes for America’s Favorite Snack.
  • Marcie Cohen Ferris, author of Matzoh Ball Gumbo: Culinary Tales of the Jewish South.
  • Sheri Castle, culinary instructor and contributor to Cornbread Nation 3.

The panel will be moderated by diet and health columnist Suzanne Havala Hobbs.

The authors will be available to sign books sold at the event.

Tickets are available at Market Street Books in Southern Village, Chapel Hill; by calling (919) 251-9140; or by visiting the North Carolina Writers’ Network online at http://www.ncwriters.org/.

Discounted annual membership rates are available at the event to first-time NCWN members for $55, or $20 off the regular rate.

The nonprofit North Carolina Writers’ Network is our state’s oldest and largest literary arts services organization devoted to writers at all stages of development.

For additional information, visit http://www.ncwriters.org/.

 
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