Sacramento’s food renaissance continues with the launching of "Tasty Books," a new series of cookbook events produced by local food writer, cookbook author, and editor Ann Martin Rolke.
Rolke was inspired to create the series when she realized there were very few events of this type in the Sacramento area. Says Rolke, “I wanted to organize events like those I love to attend in other cities – author talks, signings, tastings, and dinners.”
Tasty Books will host quarterly meet-the-author dinners with Mulvaney’s B&L, in addition to smaller talks and tastings throughout the Sacramento area.
The inaugural event will be held on Wednesday, February 27. Cookbook author Cheryl Sternman Rule will join guests for a prix-fixe dinner featuring recipes from her book, Ripe: A Fresh, Colorful Approach to Fruits and Vegetables. With gorgeous images by photographer Paulette Phlipot, Ripe is uniquely divided into sections by color of produce.
Wednesday’s dinner, prepared by Chef Patrick Mulvaney, will include passed appetizers and a four-course family-style meal based on the colors of the season, allowing guests to sample recipes they might eventually cook at home. Ticket buyers will receive a signed copy of the cookbook.
Event Details:
- Tasty Books – Cheryl Sternman Rule
- Wednesday, February 27, 2013 from 6:00 PM to 9:00 PM
- Mulvaney’s B&L Next Door – 1215 19th Street
- $60 per person; two for $100
- Tickets available via Tasty Book’s Eventbrite page
- Vegetarian option available
As a sneak-peek into next week’s gathering, Sternman Rule has been kind enough to share with The Sacramento Press readers a recipe from the "Green" chapter of her book. The ingredients for this vibrant salsa are readily available locally, but the fresh flavors, juicy citrus, and piquant hit of diced chili pepper will have you dreaming of a south-of-the-border seaside vacation.
Avocado Tangerine Salsa
According to the book, "the proportions are completely flexible and may be modified to suit your taste. You can also swap blood oranges Cara Cara oranges, or even navel oranges for the tangerines." I used a combination of navel oranges and mandarins. If you desire a mild salsa, remove the seeds and white membrane from the chili pepper. For more heat, leave them in!
4 small seedless tangerines, peeled and white pith removed
1 avocado, diced
1⁄4 cup (40g) diced red onion
1 tablespoon minced fresh cilantro
1 1⁄2 teaspoons minced jalapeño or red chile, or to taste
1 teaspoon lime juice
Sea salt
Dice the peeled tangerines. Gently stir the avocado, onion, tangerines, cilantro, chile, and lime juice in a small bowl. Season with sea salt to taste. Serve with tortilla chips; also equally delicious as a topping for grilled fish.
Makes about 2 cups
Recipe reprinted with permission from RIPE © 2012 by Cheryl Sternman Rule, Running Press, a member of the Perseus Book Group.
Dawn Balzarano is a local food photographer, blogging at KitchenTravels.com.
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