Wednesday, November 10, 2010
Join Virginia Willis for this week’s
Chef Demo – 10:00 am on 11/13
Chef Demos are sponsored by Whole Foods Market
You won’t want to miss Saturday’s Chef Demo with acclaimed cookbook author Virginia Willis! Her Bon Appétit, Y’all! Recipes and Stories from Three Generations of Southern Cooking is full of heirloom recipes, beautifully written anecdotes, and dishes grounded in quality ingredients. Virginia brings a delicious blend of Southern roots and French technique to all that she does in the food world, which is quite a lot—producer, author, editor and food stylist, to name a few.
Now, about that French technique…Virginia is a graduate of L'Academie de Cuisine and Ecole de Cuisine LaVarenne, the famous French cooking school. She then honed her skills as the Kitchen Director for Martha Stewart Living TV where Virginia also prepared meals and events for Martha and her guests including President Clinton, Aretha Franklin and Julia Child. Virginia’s passion for food and eye for detail led her to join Epicurious as Executive Producer, traveling the world to tape fantastic stories about food—from harvesting capers in the shadow of a smoldering volcano to making authentic mustard in Dijon.
And Southern roots…Virginia’s worldly food career started right here in Atlanta as an apprentice to Nathalie Dupree. She worked with Dupree on four PBS series and cookbooks, including the James Beard award-winning Comfortable Entertaining. And, if you’ve picked up a copy of Virginia’s Bon Appétit, Y’all, you know through its stories of family and food all about how deep her love is for the culinary South.
To learn more about this nationally recognized culinary professional we’re lucky enough to have in our own city, visit Virginia’s website and blog. What’s next? Keep an eye out for her upcoming book, Basic to Brilliant, Y'all: Recipes and Recollections of a Southern Culinary Journey and product line My Southern Pantry (just in time for the holidays)!
Join us this Saturday for stories, tips and some darn good food.
- Jennifer Maley