Join James Beard Award-winning author, PBS Host, and Barbecue Hall of Famer Steven Raichlen and James Beard award winner Chef and Owner Vitaly Paley for a 3-course dinner and appetizers to remember!
Hosted in partnership with the Portland Culinary Alliance (PCA) in Imperial's beautiful Pettygrove room at 6:30 PM on Thursday, June 2nd. Tickets are $82 for individuals and $150 per couple (1 cookbook). Ticket are inclusive of a welcome beverage, food, a signed copy of Steven Raichlen’s long-awaited new cookbook Project Smoke, and service charge. Beverage pairings are available for $16 the evening of the event.
PROJECT SMOKE by Steven Raichlen
Published: May 10, 2016
About the Book: Steven Raichlen is America’s James Beard Award winning “master griller” (Esquire), author of a library of New York Times bestselling books—from How To Grill to Planet Barbecue—and host of several acclaimed PBS cooking shows that have shaped America’s fixation on live-fire cooking. Now, Raichlen makes the art of smoking cuisine accessible to the home cook in PROJECT SMOKE: Seven Steps to Smoked Food Nirvana, Plus 100 Irresistible Recipes From Classic (Slam-Dunk Brisket) to Adventurous (Smoked Bacon-Bourbon Apple Crisp). Ambitious and comprehensive, PROJECT SMOKE includes everything you need to know to smoke delectable meats, vegetables, seafood, poultry, beverages, and, yes, desserts at home. It delivers both a complete step-by-step handbook to mastering the techniques—including how to add smoke flavor if you don’t own a smoker—and a collection of 100 innovative, hunger-inducing recipes for smoking every food imaginable.
Raichlen has pursued an enduring fascination with live-fire cooking, visiting over six continents and 60 countries to research the flavors and techniques of smoked cuisine across cultures and translate them into recipes for the American home cook. Raichlen’s enticing, succulent, boldly flavored recipes run the gamut from starters like Smoked Nachos and Smoked Fish Chowder to classics like Home-Smoked Pastrami, Made-from-Scratch Bacon, Honey-Cured Ham Ribs, and Big Bad Beef Ribs, to creative dishes like Tea-Smoked Duck and Smoked Black Cod with Fennel-Coriander Rub. For sides, try Raichlen’s Smoked Potato Salad or Smoked Vegetable Cassoulet, all washed down with a Mezcalini and rounded out by Smoked Chocolate Bread Pudding or Smoked Flan.
Steven Raichlen is the author of The Barbecue! Bible®, How to Grill,Planet Barbecue!, and six more live-fire cookbooks that have won James Beard and IACP awards. Raichlen has written for The New York Times,Esquire, Food & Wine, and Bon Appétit, and he teaches Barbecue University classes at the Broadmoor resort in Colorado Springs. His TV shows include the PBS series Steven Raichlen’s Project Smoke; Primal Grill; and Barbecue University and the French language show Le Maitre du Grill. Raichlen has lectured on the history and culture of barbecue at the Smithsonian Institution, the Library of Congress, and Harvard University. In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris.
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We look forward to seeing you at the dinner!
Imperial I 410 SW Broadway I Portland, OR 97205 I 503.568.1079