EASTON, Md. — April 8, 2011 —On March 27th, the 2011 Talbot Restaurant Week concluded with the Evening with Julie and Julia event at the Tidewater Hotel in Easton, MD.
The event was sponsored by the “Eventful Giving Committee” supporting three local food banks: St. Vincent de Paul, St. Michaels Community Food Bank, and the Neighborhood Service Center.
In her book Julie and Julia, author Julie Powell, a special guest at the event, chronicles her yearlong attempt to cook all the recipes in Mastering the Art of French Cooking by Julia Child.
Based on the blog The Julie and Julia Project along with things that happened in her life that year, Powell’s best-selling book was eventually made into a movie.
One particularly moving scene shows Julie after hearing what Chef Child thinks of her project in that she comments that she does not think Ms. Powell is a “serious” cook.
In the movie version Julie breaks down in tears and exclaims, “Julia hates me!”
With Powell at the event was NY Times Food writer Amanda Hesser who plays herself in the movie version of Powell’s book.
The event kicked off with drinks and hors d’oeuvres as guests mixed and mingled before watching the movie Julie and Julia.
At the end of the film, Powell and Hesser entertained with a lively question and answer session followed by dinner created from recipes from Julia Child’s Mastering the Art of French Cooking and Amanda Hesser’s The Essential New York Times Cookbook.
The menu included Mussels on the Half Shell, Gratineed from Chef Jordan Lloyd of the Bartlett Pear Inn, Crepes Aux Epinards Et Ricotta from Scossa Restaurant & Lounge’s Chef Giancarlo Tondin and last but not least Boeuf Bourguignon from Chef Stephen Mangasarian of Banning’s Tavern. Desserts included Apple Tarte Tatin from Harbour Lights restaurant’s Pastry Chef Pam Zak and Pate A Choux from The Inn at Perry Cabin’s Pastry Chef Elise Broz.
The event was also enhanced with an auction that included an amazing collection of wines donated by local wine collectors Bill and Michelle Corace. These wines were selected to pair perfectly with the imaginary last meal Julia Child described in her biography Appetite for Life: The Biography of Julia Child written by Riley Fitch and published by Doubleday.
Some of the wines included in the auction package along with Child’s food pairings included:
Moet & Chandon Dom Perignon Champagne 2002 with Caviar
Domaine Morey et Fils Chassagne Montrachet 2005 with Oysters
Chateau Pichon-Longueville Bordeaux 2000 with Pan Roasted Duck
Chateau de Myrat Sauternes 2003 with Foie Gras
Talbot County continues to be known for the quality and diversity of its culinary talent and events. Debbie Dodson, Executive Director of Talbot County Tourism explains, “Talbot has long been known for its splendid recreational opportunities, rich history and lovely small towns, but recently it has upped the ante: for those in the know, the county is now a destination for serious “foodies”. In fact, no fewer than 12 Talbot County dining spots are listed in the 2011 edition of the famed Zagat guide to Washington DC and Baltimore restaurants, dominating the Eastern Shore category.”
Later this month another signature culinary event Wine Fest St. Michaels takes place on April 30 and 31st in St. Michaels, MD. Throughout St. Michaels there will be pouring venues where you can sample wines from eight countries, entertainment, wine dinners and for special ticket holders a wine cruise aboard the Patriot. Special lodging packages are available at the Old Brick Inn, St. Michaels Harbour Inn and more. To find out more or to purchase tickets visit: www.winefestatstmichaels.com
Laurie Forster, The Wine Coach®, is a wine educator and author of the award-winning book “The Sipping Point: A Crash Course in Wine.” Her specialty is delivering wine edu-tainment for corporate events, group tastings and team-building seminars. She is also a sought after guest expert on radio shows across the country, including Martha Stewart Radio.
Read more of Laurie’s work at The Sipping Point in the Communities at the Washington Times.
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