Winston-Salem diner to host Moose and Weigl
Winston-Salem, NC (April 10, 2014) -- Mary's Gourmet Diner located on North Trade Street in the Winston-Salem Arts District will host two cookbook authors at 10:00 a.m., Wednesday, April 30. The event is free. Books will be available for purchase.
Andrea Weigl, author of Pickles and Preserves and Debbie Moose, author of Buttermilk, will appear together at Mary's to discuss their books and recipes and give demonstrations. Their books are part of UNC Press's "Savor the South" series that has drawn accolades in culinary circles. The Winston-Salem Journal is providing promotional assistance and Michael Hastings, Journal Food Editor, will serve as emcee.
Between 6:00 and 8:00 a.m. on April 30, Weigl and Moose will appear on WGHP Fox 8 live remotes originating from Mary's Gourmet Diner.
Mary Haglund, owner/chef at Mary's, said, "We feel so fortunate to have two food writers of Andrea and Debbie's stature and popularity with us. I have been using recipes from their books, so I can vouch for them personally. We will be passing some treats as we enjoy visiting with these two remarkable women and figures in the southern culinary world."
Andrea Weigl lives in Raleigh and is the food writer for the Raleigh News & Observer. Weigl defines the year by her canning sessions. In the winter, she makes bright yellow Jerusalem Artichoke Relish from her backyard crop. In the spring, she conjures up sweet red Strawberry Preserves. In the summer, it's savory Yellow Squash Pickles and peaches, pickled, brandied, or as a thick butter. And in the fall, she folds her Fig Preserves into a cake famous on North Carolina's Outer Banks.
Her book comes at a time when pickling and preserving is part of the booming interest in do-it-yourself kitchen craft, farmers' markets, and gardening. Blogs are devoted to canning, cooking schools offer classes, and canning jar manufacturers report surging sales. With complete, easy-to-follow instructions and troubleshooting tips, Pickles and Preserves highlights the regional flair that southern cooks bestow on this traditional art of survival in preserving the South's bountiful harvest. The fifty recipes include both classic and inventive -- from Dilly Beans and Pickled Okra to Muscadine Jam and Habañero Gold Pepper Jelly.
Debbie Moose is an award-winning food writer and author of five cookbooks, including Deviled Eggs: 50 Recipes from Simple to Sassy and Potato Salad: 65 Recipes from Classic to Cool.
Most southern cooks will agree with Debbie Moose when she writes, "Like a full moon on a warm southern night, buttermilk makes something special happen." Buttermilk explores the rich possibilities of this beloved ingredient and offers remarkably wide-ranging recipes for its use in cooking and baking--and drinking, including "The Vanderbilt Fugitive," a buttermilk-based cocktail.
Buttermilk includes fifty recipes--most of which are uniquely southern, with some decidedly cosmopolitan additions--from Fiery Fried Chicken to Lavender Ice Cream to Mango-Spice Lassi. For each recipe, Moose includes background information, snappy anecdotes, and preparation tips.
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