All are welcome at this food gathering for people who love books, cooking, planning meals, and sharing good food with friends. Participants cook a recipe using our current cookbook (see below) and bring a sample and a copy of the recipe to the group for discussion. At the meeting, participants will sample each other’s dishes and discuss the cookbooks, dishes, and cooking techniques involved. Making and sharing a dish is optional. Everyone is welcome to attend and to learn something new.
Food served at this program will be prepared in home kitchens. Participation in food-related programs is at your own risk; Whiting Library cannot guarantee that food served at this program has not come into contact with tree nuts, soy, or other allergens.
“Homegrown : Cooking from my New England roots” by Matt Jennings
In his debut cookbook, chef Matt Jennings honors the iconic foods of his heritage and celebrates the fresh ingredients that have come to define his renowned, inventive approach to cooking. With four James Beard Award nominations for Best Chef: Northeast, three Cochon 555 wins, and a spot on Food & Wine’s 40 Big Food Thinkers 40 and Under list, Jennings is a culinary innovator known for his unexpected uses of traditional northern ingredients (maple syrup glazes a roasted duck; a molasses and cider barbecue sauce makes the perfect accompaniment to grilled chicken wings; carbonara takes on a northern slant with the addition of razor clams). With over 100 vibrant, ingredient-driven recipes—including modern spins on New England staples like clam chowder, brown bread, and Boston cream whoopie pies, as well as beloved dishes from Jennings’s award-winning restaurant, Townsman—Homegrown shines a spotlight on a trailblazing chef and pays homage to America’s oldest cuisine