Food & Wine

Event will also feature a pecan pie contest—bring an entry or come to taste the winner!

A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans: Recipes & History of an American Nut gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.

Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

Robert Holmes is one of the world’s most successful and prolific travel photographers whose career has extended over 30 years. He has been honored by the Society of American Travel Writers with their Travel Photographer of the Year Award four times, and in 2016 was voted the Wine Photographer of The Year by an international panel of judges sponsored by Errazuriz in Chile. Holmes has worked for National Geographic, Geo, Saveur, Wine Spectator, Life, Time, and hundreds of other major magazines and international companies. He has illustrated over 40 books and has regularly been one of the world’s best photojournalists invited to participate in the acclaimed “Day in the Life” series.

A delicious superfood, the pecan is quintessentially American but also an international favorite, prized for its buttery flavor and abundant fiber, protein, and vitamins. Pecans: Recipes & History of an American Nut gives the underrated nut its due with sixty recipes inspired by global flavors and regional traditions, plus sidebars from chefs and writers such as Vivian Howard, Virginia Willis, Gerard Craft, Nathalie Dupree, Sandra Gutierrez, Lois Ellen Frank, Wendell Brock, and Janet Fletcher.

Dishes run the gamut from breakfasts and baked goods to sauces and entrées, showcasing the pecan's delicious versatility in original recipes, including Pecan, Pineapple, and Lemon Sunrise Smoothies; Fried Pecan-Coated Oysters with Old Bay Remoulade; Penne with Turnips and Turnip Green-Pecan Pesto; Stir-Fried Pecan Kung Pao Chicken; and Mexican Dark Chocolate Pecan Shortbread Tart.

Robert Holmes is one of the world’s most successful and prolific travel photographers whose career has extended over 30 years. He has been honored by the Society of American Travel Writers with their Travel Photographer of the Year Award four times, and in 2016 was voted the Wine Photographer of The Year by an international panel of judges sponsored by Errazuriz in Chile. Holmes has worked for National Geographic, Geo, Saveur, Wine Spectator, Life, Time, and hundreds of other major magazines and international companies. He has illustrated over 40 books and has regularly been one of the world’s best photojournalists invited to participate in the acclaimed “Day in the Life” series.

Meet & Greet Following CUESA Demo!

Whitney Otawka is the award-winning chef of Greyfield, a celebrated Carnegie-built inn located on Cumberland Island, Georgia—a magical and remote barrier island that has been left undeveloped as a National Seashore. Cumberland Island and the exceptional local ingredients to be found there are Otawka’s muse, inspiring her to celebrate the beloved food found along the Southeast coast. Offering a modern perspective on southern flavors with a strong emphasis on vegetables and fresh ingredients, the book contains 125 approachable and flavorful recipes, such as summer tomatoes topped with crispy okra, flakey buttermilk biscuits with ginger-spiked jam, and sweet Atlantic shrimp poached with beer, citrus, and bay leaves. This beautifully photographed book also shows us how to enjoy iconic southern meals, everything from an oyster roast, to a fish fry, to a Low Country boil. The Saltwater Table transports readers to the mysterious, lush Cumberland Island, allowing us to recreate a taste of this vibrant world in our own kitchens.

Whitney Otawka is the chef of Greyfield Inn, on Cumberland Island, Georgia. She previously worked as a sous chef at Hugh Acheson’s 5&10 and has held stages at Per Se, Le Bernadin, and Blue Hill at Stone Barns. Otawka appeared on season nine of Top Chef.

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We are pleased to share our Saturday mornings at the Ferry Building with our friends at CUESA, as they host well-known chefs at their demonstration kitchen. The food-portion of the events usually start at the market about an hour or so earlier than the times listed above. We invite the chefs and their fans to take a short walk over to our store where they can meet their readers and sign their books.

In conversation with Melissa Cistaro • Cheese will be served at the event

Cheese boards are the ideal fuss-free, delicious, and visually impressive meal option. Though traditionally thought of as just a festive treat, impressive modern incarnations have recently taken social media by storm, as people discover that they can be a show-stopping option for entertaining at any time of year. The 25 themed boards in Cheese Boards to Share offer the perfect cheese board for any occasion, from lively boards themed around wine, beer, and cocktail pairings, to a wholesome kids’ board and a picnic board. No matter the size of your crowd or your budget, there is a themed board here to suit it—from small romantic boards for two, to more extravagant aspirational boards suitable for a wedding. Each cheese included in the book is followed by a detailed description and ideas for suitable alternatives. Suggestions for store-bought accompaniments are included, or if you are feeling more creative, try the simple recipes such as Italian Herb Flatbread, Rainbow Pepper Oatcakes, or Tomato and Smoked Pepper Jam. Essential practical information in the front section includes tips on buying, storing and cutting cheese plus much more.

Thalassa Skinner is co-founder of the general consumer cheese magazine Culture, now in its 10th year. She caught the cheese bug 20+ years ago at Formaggio Kitchen in Cambridge, MA—as well as in restaurant kitchens across Boston. In 2000, she settled in the Napa Valley, where she started a cheese program at Tra Vigne’s wine bar, managed the St. Helena Farmers Market, opened the Oxbow Cheese Merchant, and co-authored Cheese For Dummies. Lassa is passionate about spreading the love of cheese, judging in competitions and teaching across the US and overseas as well as partnering with chefs, wineries, breweries, and all things food-centric.

Melissa Cistaro is the bestselling author of the award-winning memoir Pieces of My Mother (US edition) and the Canadian bestseller Without My Mother (HarperCollins Canada). Melissa mentors writers and teaches memoir writing workshops in the Bay Area and internationally.

Meet & Greet Event • Tickets: $33 (includes a copy of Binging with Babish)

Tickets available at will-call, starting at 5pm, which will be behind the Book Passage Ferry Building store beside the Gandhi statue.

The internet cooking show Binging with Babish has taken YouTube by storm with an astounding 5 million fans and views as high as 12 million per episode. For each video, Andrew Rea, a self-proclaimed movie and TV buff, teaches a recipe based on a favorite TV show or film, such as the babka from the classic Seinfeld episode, the beef bourguignon from Julie & Julia, or the timpano from Big Night. This cookbook includes these and other fan-favorite recipes. Some are so delicious that you’ll want to make them for dinner right away, like Bubba's shrimp from Forrest Gump, while others can be saved for impressing a loved one—like the chocolate lava cake from Jon Favreau’s Chef, which the actor/director asked to make during a guest appearance on Rea’s show. Complete with behind-the-scenes stories and answers to frequently asked fan questions, Binging with Babish is a must-have companion to the wildly popular YouTube show.

Andrew Rea is one part chef, one part filmmaker, and a generous dash of irreverent YouTube personality.  Self-taught both behind and in front of the camera, his cooking show, Binging with Babish, is enjoyed by millions of burgeoning chefs around the globe.  His passion for teaching and experimenting in the kitchen is rivaled only by his love of film and television, both of which he endeavors to share from his New York City kitchen.

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Please note: Tickets are non-refundable

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Cider is the quintessential American beverage. Drank by early settlers and founding fathers, it was ubiquitous and pervasive, but following Prohibition when orchards were destroyed and neglected, cider all but disappeared. In The Cider Revival, Jason Wilson chronicles what is happening now, an extraordinary rebirth that is less than a decade old.

Following the seasons through the autumn harvest, winter fermentation, spring bottling, and summer festival and orchard work, Wilson travels around New York and New England, with forays to the Midwest, the West Coast, and Europe. He meets the new heroes of cider: orchardists who are rediscovering long lost apple varieties, cider makers who have the attention to craftsmanship of natural wine makers, and beverage professionals who see cider as poised to explode in popularity. What emerges is a deeply rewarding story, an exploration of cider’s identity and future, and its cultural and environmental significance. A blend of history and travelogue, The Cider Revival is a toast to a complex drink.

Jason Wilson is an award-winning journalist and the author of Boozehound and Godforsaken Grapes. The series editor for Best American Travel Writing since its inception in 2000, Wilson has also written for the Washington Post, the New York Times, The New Yorker, and many others. He lives in the Philadelphia suburbs.

Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.

Kathryn Lukas is a former chef and the founder of Farmhouse Culture, an award-winning fermented food and beverage company based in Santa Cruz, California. A native Californian, Kathryn’s love affair with food started in her grandparents’ farmhouse kitchen where home-grown ingredients were turned into simple, yet delicious meals. Years later, she fell in love with fresh fermented sauerkraut at her restaurant in Stuttgart, Germany. Kathryn returned home to the US in the late 90s and learned how to make live-culture ferments through a Natural Culinary Program in Santa Cruz. Obsessed, she traveled the globe in pursuit of ancient fermentation techniques and in 2008 founded Farmhouse Culture. She now shares her love and knowledge of fermented, live-culture foods and their powerful healing qualities through workshops and retreats worldwide.

Shane Peterson is a master fermenter, product developer, and best-selling cookbook author with over 10 years of experience in the fermented food and beverage industry. His first book Fermentering was a best-seller in Denmark, and eventually was published throughout Scandinavia. As head Fermentologist for Farmhouse Culture he co-created many award winning product lines. Shane is a passionate advocate for the rewilding of the human microbiome and the human spirit through the craft of fermentation. An ardent lover of nature, he spends much of his time hiking and foraging the trails of the Northern California. Shane consults for fermented food companies and leads fermentation workshops both in the U.S. and abroad.

Please note: Due to the PG&E power shutoffs, this event has been cancelled. 
In Conversation with Gilbert Pilgram • Tea will be prepared and served at the event

Henrietta Lovell is best known as "The Rare Tea Lady". She is on a mission to revolutionize the way we drink tea by replacing industrially produced teabags with the highest quality tea leaves. Her quest has seen her travel to the Shire Highlands of Malawi, across the foothills of the Himalayas, and to hidden gardens in the Wuyi-Shan to source the world's most extraordinary teas. Infused: Adventures in Tea invites us to discover these remarkable places, introducing us to the individual growers and household name chefs Lovell has met along the way--and reveals the true pleasures of tea. The result is a delicious infusion of travel writing, memoir, recipes, and glorious photography, all written with Lovell's unique charm and wit.

Henrietta Lovell left a career in corporate finance to found the Rare Tea Company in 2004. She buys rare and precious harvests from tea growers around the world and has had many adventures along the way. Her expertise is sought by the world's most prestigious restaurants and hotels, including Gordon Ramsay, Alain Ducasse, 11 Madison Park, Noma, and Claridges.

Gilbert Pilgram is the executive chef and owner of Zuni Café in San Francisco.  He started his restaurant career at Chez Panisse 32 years ago where he was their first kitchen intern.

1932. After the Great War took both her beloved brother and her fiancé, Violet Speedwell has become a "surplus woman," one of a generation doomed to a life of spinsterhood after the war killed so many young men. Yet Violet cannot reconcile herself to a life spent caring for her grieving, embittered mother. After countless meals of boiled eggs and dry toast, she saves enough to move out of her mother's place and into the town of Winchester, home to one of England's grandest cathedrals. There, Violet is drawn into a society of broderers--women who embroider kneelers for the Cathedral, carrying on a centuries-long tradition of bringing comfort to worshippers.

Violet finds support and community in the group, fulfillment in the work they create, and even a growing friendship with the vivacious Gilda. But when forces threaten her new independence and another war appears on the horizon, Violet must fight to put down roots in a place where women aren't expected to grow. Told in Tracy Chevalier's glorious prose, A Single Thread is a timeless story of friendship, love, and a woman crafting her own life.

Tracy Chevalier is the New York Times bestselling author of nine previous novels, including Girl with a Pearl Earring, which has been translated into thirty-nine languages and made into an Oscar-nominated film. Born and raised in Washington, DC, she lives in London with her husband and son.

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Please note that tickets are non-refundable.

Meet & Greet Following CUESA Demo

Beautifully photographed, Wine Country Table offers a visual tour of 23 stunning farms and wineries--including Cakebread Cellars, Domaine Carneros, Handley Cellars, and Tablas Creek Vineyard, along with Lodi Farming (cherries), Hilltop & Canyon Farms (avocados and citrus), and Henderson Orchards (pears) to name a few--whose sustainable practices highlight the future of responsible farming and winegrowing embraced throughout California.

Award-winning author Janet Fletcher's recipes turn any gathering into a celebration. Wine pairings and recommendations add sophistication to everyday meals. Wine Country Table shows readers firsthand how responsible growing practices and careful technique result in delicious dishes you'll be proud to share with family and friends.

Janet Fletcher is the author or co-author of nearly 30 books on food and beverage, including Cheese & Wine, Cheese & Beer, Yogurt: Sweet and Savory Recipes for Breakfast, Lunch, and Dinner, and Sur la Table's Eating Local: Recipes Inspired by America's Farmers. She publishes the weekly Planet Cheese blog and is the cheese columnist for Specialty Food and Somm Journal magazines. Fletcher's journalism has received three James Beard Awards and the IACP Bert Greene Award, and her food writing has appeared in numerous national publications, including The New York Times, Saveur, Fine Cooking, and Food & Wine.

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We are pleased to share our Saturday mornings at the Ferry Building with our friends at CUESA, as they host well-known chefs at their demonstration kitchen. The food-portion of the events usually start at the market about an hour or so earlier than the times listed below. We invite the chefs and their fans to take a short walk over to our store where they can meet their readers and sign their books.