The Book And The Cook Summer Serves Up The Season July 10 - 16, 2005

The Book and The Cook Summer, July 10th - 16th, 2005, expands on its model of cookbook authors collaborating with local restaurant chefs and farmers to showcase peak-season, PA Preferred foods. Now in its 7th year, The Book and The Cook Summer will take place in conjunction with Buy Fresh, Buy Local - PA Preferred week.


The Book and The Cook: Summer

From July 13th - 15th, guest cookbook authors will be paired with host restaurants to offer patrons "height of the season" menus. Call each restaurant directly to get seating times, prices and full menu descriptions.

Authors who are scheduled with restaurants on July 13th include,
Aliza Green, author of The Field Guide to Meat joins Shula's Steak House Chef Tom Vicario to serve up the "biggest and the best" steaks which Shula's Steak House, 17th and Race Street, 215-448-2700, is best known for.

Authors who are scheduled with restaurants on July 14th include,
Linda Dannenberg, author of True Blueberry and frequent contributor to Wine Spectator and other culinary and lifestyle publications collaborates with Chef Tim Olivett to showcase peak-season PA blueberries for a burst of summer flavor at Rx, 4443 Spruce Street, 215-222-9590.
Marc Silverstein, co-host of Food Network's "Best Of", host of the new Discovery channel show, "Go Ahead, Make My Dinner" and co-author of Food Network's Best of The Best Of pairs with Liberties' Chef Duran Smith to prepare innovative dishes in the traditional American saloon atmosphere of Liberties' Restaurant, 705 N 2nd St, 215-238-0660.

Authors who are scheduled with restaurants on July 15th include,
Mike Mills, owner of the nationally acclaimed Memphis Championship Barbecue restaurants and partner-barbecue guru of New York City's Blue Smoke restaurant, who along with daughter Amy Mills Tunnicliffe, has co-authored Peace, Love & Barbecue turns up the heat with host chefs Adam and Keith Gertler at The Smoked Joint, 1420 Locust Street, 215-732-7500.
Chef Jim Coleman welcomes Walter Staib author of City Tavern Desserts to Normandy Farms, 1431 Morris Road, Blue Bell, 215-616-8100, for a "fresh from Pennsylvania fields and orchards" cooking class and dinner in Chef Coleman's studio kitchen.
Matthew Kenney and Sarma Melngailis , co-chefs and partners of New York City's Pure Food and Wine and co-authors of Raw Food/Real World join chef/owner Kevin Klause to showcase the bounty of Pennsylvania's seasonal produce and show how to "go raw in the real world" at Farmicia, 15 S. Third Street, 215-627-6274.
Programs At Di Bruno Brothers, 1730 Chestnut Street


All-American cheese sampling: All day, Monday, July 11th and Tuesday, July 12th, sample peak-season Pennsylvania fruits and vegetables matched with domestic cow's milk cheeses paired by Di Bruno Brothers executive Chef Rob Mockus.


PA Preferred Day at Di Bruno Brothers, Wednesday, July 13th: Pennsylvania artisinal cheeses take center stage in the Di Bruno Brothers cheese cave, paired with peak season Pennsylvania produce selected by executive chef Rob Mockus. Special guest PA Department of Agriculture Secretary Dennis Wolff at 11:30 AM.


The City Of Philadelphia Salutes Our Best and Brightest Chefs And Restaurateurs
On July 14th at 2 PM, emcee Marc Silverstein will introduce guests of honor Marc Vetri, chef-owner of Vetri's and recipient of the James Beard Foundation's 2005 award, " American Express Best Chef Mid-Atlantic," Chris Lee, Chef de Cuisine of Striped Bass and recipient of "Gallo-Of-Sonoma Rising Star Chef of the Year," and Judy Wicks, owner of the White Dog Cafe and founder of the White Dog Foundation, honored with the "Williams-Sonoma Humanitarian of the Year" award. First Deputy City Representative, Bonnie Grant, will present Vetri, Lee