Our book club is an ever-morphing entity, but one thing remains constant—it’s all about the food. Monthly meetings will center on food-related books, from cookbooks to books about food. The format will change each month—some meetings will involve straightforward discussion over wine, while others will double as hands-on cooking classes. A new host will choose the book for each meeting, and we’ll let that book choice inspire the format for each meeting.
Host: Debra O'Molesky, Special Tour Manager for Columbus Food Adventures
Book: “Blood, Bones and Butter: The Inadvertent Education of a Reluctant Chef” by Gabrielle Hamilton
For our first book, Debra has chosen the memoir of chef Gabrielle Hamilton, who heads the esteemed New York City restaurant Prune. Hamilton is one of those rare talented chefs who’s also a gifted writer (she earned an MFA from the University of Michigan). While we discuss the book, we’ll enjoy tea and light snacks from Hamilton’s “Prune” cookbook, published last year.