When: Sun., March 18, 6 p.m. 2012
A dinner celebrating the release of Angela and Paul Knipple’s The World in a Skillet. Chef Kelly English will be creating his own version of some of the book’s recipes. The menu includes an amuse of crab Rangoon, Cornish hen with mole negro, and a deconstructed Kurdish lamb stew.
The Knipples will also be creating cocktails for the event: a “zuzu” mimosa with kudzu jelly syrup, yuzu juice, and champagne and the El Señor John T. with Las Tortugas horchata, rye, and dark chocolate mole bitters.