Mouthful

Michael Ruhlman, Ruth Reichl coming to Fearrington

James Beard Award-winning food writer Michael Ruhlman comes to the Fearrington House for a lunch at 1 p.m. April 3 to promote his new book, “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.”
James Beard Award-winning food writer Michael Ruhlman comes to the Fearrington House for a lunch at 1 p.m. April 3 to promote his new book, “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.” Courtesy of Donna Turner Ruhlman

McIntyre’s Books and Fearrington House have launched the Cooks & Books series again with two super stars of the food writing world: former Gourmet editor Ruth Reichl and James Beard award-winning food writer Michael Ruhlman.

Ruhlman comes to the Fearrington House for a lunch at 1 p.m. April 3 to promote his new book, “Egg: A Culinary Exploration of the World’s Most Versatile Ingredient.” Guests pay $75 for the three-course lunch and an autographed copy of the book. Ruhlman is known for his books, “Making of a Chef,” “Ratio,” and working with chef Thomas Keller to write “The French Laundry Cookbook,” and “Bouchon Bakery.”

The menu includes pork ramen with sous-vide egg and scallions; seafood roulade and cured bacon “Carbonara” with truffle creme caramel; and chocolate mocha cake with caramel and honeycomb semifreddo.

Reichl will be the guest of honor at a lunch on the garden terrace at The Fearrington House at 1 p.m. May 12. Reichl has just published her first novel, “Delicious!” For $80, guests enjoy a three-course lunch, glass of wine and an autographed copy of the book.

To reserve a spot at either event, call 919-542-3030 or go online, mcintyresbooks.com.

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