Sun, Mar 29, 2015 |
2:00PM - 6:00PM
Pure Pork Awesomeness Cookbook Party
Celebrating the release of Kevin Gillespie’s new bookEVENT ENDED
Date & TimeSunday, Mar 29, 2015
2:00PM - 6:00PM
Atlanta chef, restaurateur and “Top Chef” alum Kevin Gillespie is pumped about pork. He loves it so much he's dedicated his second cookbook, “Pure Pork Awesomeness: Totally Cookable Recipes From Around the World,” to all things swine. Through sharing over 100 recipes that use every cut from shoulder and tenderloin to pork belly and ham, Gillespie shows why pork is so amazingly versatile and always welcome on his table.The book hits shelves on March 31, but he's inviting fans to come pig out with him on Sunday, March 29 for a special release party at his nationally recognized Glenwood Park restaurant, Gunshow (924 Garrett Street).
The party for “Pure Pork Awesomeness” takes place from 2 to 6 p.m. Admission is $50 and includes a signed copy of the book, including a rare edition of the “lost” chapter, and an array of appetizing pork offerings, such as Korean barbecued pork bulgogi, Indianapolis-style fried pork loin sandwiches and buffalo pork “wings.” Guests will also enjoy drink specials, including local brews from SweetWater Brewing Company. To help with the cookbook signing, reservations times are available, but guests are able to attend the party for the full duration.
“This cookbook is the culmination of my passion for pork and an exciting opportunity to share all I’ve learned about it over the course of my career,” said Gillespie. “Everyone who knows me knows I am crazy about pork. To be able to put it all down on paper was really important to me. I’m really proud of it, and I hope it’ll inspire people to try new things with pork.”
“Pure Pork Awesomeness,” the follow-up to Gillespie’s successful cookbook debut “Fire in My Belly,” is organized like the pig itself – by cuts - and offers not just recipes but tips on buying the best-tasting pork available, differences among heritage breeds of pigs and what to do with new cuts like "rib-eye of pork."Readers will come to agree with Gillespie that whether it's pork chop one day, pulled pork another or cured bacon the next, pig offers a completely different taste with each creation. Recipes from the book include milk-braised pork shoulder, Vietnamese spareribs with chile and lemongrass, Brunswick stew, pork stroganoff with finger noodles, bacon popcorn and much more.