Six Bridges Book Festival presents: Cooking Workshops with Lauren Thomas and Vishwesh Bhatt
BOTH COOKING WORKSHOPS ARE SOLD OUT!
Six Bridges Book Festival is proud to offer two fantastic cooking workshops at the Roosevelt Thompson Library (38 Rahling Circle) on October 29. Lauren Thomas, author of The Modern Hippie Table, will present a Fall Charcuterie Design Workshop at 10am. Tickets are $15. Vishwesh Bhatt, author of I Am from Here: Stories and Recipes from a Southern Chef, will present an Evolving American South Cooking Workshop at 4pm. Tickets are $15. Additionally, Lauren and Vishwesh will speak together at 1pm.
You can find more information by visiting our festival website at www.sixbridgesbookfestival.org.
Lauren Thomas decided to write her lifestyle cookbook The Modern Hippie Table after her blog inspired women to reinvent their passion for the home, have fun in the kitchen, and feel good in their own skin. Her personal creative endeavors include cooking, entertaining, travel, and fashion, and whether she’s experimenting with flavors in the kitchen or setting the scene for a beautiful evening, her ultimate goal is to bring people together at the table with good food and conversation. Thomas lives in south Florida with her husband, two children, and a Shar Pei pup.
The Modern Hippie Table invites you to slow down and create a sanctuary at home, using food and conversation to bring people together, strengthen family bonds, and forge lifelong friendships. The more than seventy recipes are elevated, yet simplified, ensuring the host has plenty of time to enjoy the gathering, and there are menus to help plan any meal, big or small. Gorgeous, doable decorating ideas for the tabletop allow the host to set the scene quickly and economically to create an atmosphere of laidback elegance, encouraging everyone to use their inner Modern Hippie to find joy in the art of cooking and entertaining.
A native of Ahmedabad, Gujarat, India, Vishwesh Bhatt has made his home in Oxford, Mississippi, for more than twenty years. As the executive chef of Snackbar, where he has cooked for the last twelve years, he was nominated for People’s Best New Chef by Food & Wine magazine and won the 2019 James Beard Award for Best Chef: South.
One of the South’s best chefs invites you to grill, stew, and fry your own way to a more expansive and delicious dinner. In his long-anticipated cookbook, I Am from Here: Stories and Recipes from a Southern Chef, James Beard Award–winning chef Vishwesh Bhatt shares his worldly life story through 130 recipes that pay homage to traditional southern and Indian ingredients while exploring the unexpected delight of partnering the two. He makes an elegant, delicious case that a more expansive, inclusive South is a more delicious South—for everyone.