Monday, December 9, 2024 - 6:00 pm to 8:00 pm
Cookbook Club is more than just a book talk; it's a unique opportunity for food enthusiasts to gather and connect on a deeper level. Our Cookbook Club gatherings are limited to 25 people, and the ticket price includes a copy of The Curated Board by Bebe Carminito.
During our participatory reception from 6:00 to 6:30 pm, engage in interactive activities designed to spark conversations and connections. Learn basic food styling tips at our materials exploration table, which will showcase food styling tools alongside a curated selection of ingredients. There will also be a book exploration table which will be selections of related content provided for perusing and borrowing by the Mechanics’ Institute Library.
Starting at 6:30 pm, Bebe Carminito will discuss her journey in writing her first cookbook with food writer Becky Duffett. You will learn a few tips on how to make your own at home, just in time for the holiday season. We will end the night with a cookbook signing -- you'll be taking home not just your newly-signed cookbook, but memories of a delightful evening filled with new connections and culinary inspirations.
About the Cookbook and Author
Compose a delicious small-bite meal out of simple recipes and thoughtfully selected ingredients!
The Curated Board: Inspired Platters for Any Occasion elevates the art of composing a delicious small-bite meal out of simple recipes and thoughtfully selected ingredients. From family breakfast and afternoon tea to date night and game night, food stylist Bebe Carminito presents more than 35 themed boards and platters with over 50 effortless, homemade recipes, suggesting perfect pairings along with styling tips for optimal presentation. Carminito’s feasts also include globally-influenced boards from a diverse array of culinary influencers that celebrate their gastronomic heritage. These fun and easy-to-prepare spreads—which can be as simple as opening a few jars, tearing open a bag or two, and artfully presenting your selections with delights such as Pickled Champagne Jalapeños, Marinated Citrus and Herb Olives, Basil Gimlets, and Dill and Artichoke Dip—will have you pulling out your platters and boards, making the most of your pantry, and gathering with loved ones around a cornucopia of delectable finger foods.
BEBE BLACK CARMINITO is a food stylist, recipe developer, content creator, and professional makeup artist. She co-runs and oversees three global cookbook clubs. Her foray into cookbooks was The California Date Cookbook, as well as styling for 52 Shabbats. Bebe attended the San Francisco Cooking School and started her culinary career at A16, an acclaimed restaurant in San Francisco. She resides in San Francisco in her teeny-tiny apartment with her husband and best friend, David Carminito. (@champagneandcookies)
About the Interlocutor
BECKY DUFFETT is a food writer living and eating in San Francisco. Her work has appeared in Bon Appétit, EatingWell, The New York Times, the San Francisco Chronicle, Eater SF, and Edible SF. She served as the deputy editor at Eater SF, reporting breaking news during the pandemic, while running the largest dining website in the Bay Area. She’s also a former cookbook editor and classically trained cook, graduating from the professional program at San Francisco Cooking School, with restaurant experience at Petit Crenn and Kantine. (@beckyduffett)
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