For the final meeting of the year (the Thanksgiving to New Years season is not prime time for book clubs) we have a selection of books about food and drink.
There is typically an attendance limit of 10 or 12 because a restaurant table makes discussion difficult for more than that. Our more popular meetings usually have people who would like to attend but are crowded out. One solution (for a very special year end meeting only) is to get a private room and a co-facilitator or two and raise the limit.
Because this is more elaborate and involves a financial guarantee by your facilitator, NO LAST MINUTE CHANGES OF PLANS IF YOU HAVE COMMITTED TO COMING!!!!!!!!!!!!!!!! PLEASE CONSIDER THIS AS SIGNIFICANT A LEVEL OF COMMITMENT AS A WEDDING OR DINNER PARTY!!!!!!!!!!!!!!!!!!
I have booked a private room at Restaurant Orsay, which will be serving their $25 brunch menu, so accepting is a commitment to order an appetizer and an entree from the prix fixe menu. To look at the menu, click on "more" above, then go to "files." It is the top item. We will be using brunch Menu 2, with the modification that there will be a goat cheese omelet available as well as the options shown.
The book list:
“The Big Oyster: History on the Half Shell” by Mark Kurlansky
As you already know if you are a Kurlansky reader, this writer typically takes a fairly narrow subject, drills deep and casts wide to bring you a variety of information.
"Relish: My Life in the Kitchen" by Lucy Knisley
A graphic memoir by a talented cartoonist and cook for the time- pressed or anyone who likes the genre.
"Mindless Eating: Why We Eat More Than We Think" by Brian Wansink We usually stay away from anything that looks like self-help or how-to, but his is based on real research and is plenty talk-worthy.
"The Apprentice: My Life in the Kitchen" by Jaques Pepin The classic memoir of undergoing traditional French culinary training
"Garlic and Sapphires: The Secret Life of a Critic in Disguise by Ruth Reichl" The ultimate undercover critic memoir
"Shadows in the Vineyard" by Maximillian Peter Real life skullduggery stalks the finest grapes of Burgundy