Eat Your Vegetables; Brunch with Joe Yonan and Chef Todd Gray
Sunday, October 20, 2013 from 11:00 AM to 2:00 PM (EDT)
Washington, D.C., DC
San Francisco, California
London, United Kingdom
Vegan Brunch with Cookbook Author Joe Yonan & Chef Todd Gray at
Todd Gray’s Muse at the Corcoran Gallery Of Art
Washington, D.C.—On October 20th, 2013—Acclaimed chef Todd Gray is hosting cookbook author Joe Yonan for a unique vegan brunch at his Muse Café at the Corcoran Gallery of Art. From 11 a.m. to 2 p.m., the plant-forward buffet will feature dishes from Yonan’s latest book, Eat Your Vegetables: Bold Recipes for the Single Cook (Ten Speed Press, August 6, 2013). The buffet, which includes Curried Broccoli and Warm Israeli Couscous Salad, Poblano and Bean Soup With Cinnamon Croutons, Kale and Mango Salad With Lime Ginger Vinaigrette, Curried Broccoli and Warm Israeli Couscous Salad, Sweet Potato Galette with Mushrooms and Kale, Steamed Eggplant With Miso-Tomato Sauce, and Thai-Style Kabocha Squash and Tofu Curry is $50.00 plus tax and gratuity (includes book purchase). Price without book is $31.50 (inclusive of tax and gratuity) Reservations are required. Seatings will be at 11am & 1pm. Joe will give a talk and hold a Q&A during brunch with a book signing afterwards. Please note which seating you would like 11am or 1pm.
Joe Yonan is the two-time James Beard Award-winning Food and Travel editor of The Washington Post and the author of the upcoming “Eat Your Vegetables: Fresh Recipes for the Single Cook” (Ten Speed Press, August 6, 2013). In 2011, he wrote “Serve Yourself: Nightly Adventures in Cooking for One,” which Serious Eats called “a truly thoughtful, useful, and incredibly delicious book. ”Joe was a food writer and Travel section editor at The Boston Globe before moving to Washington in 2006 to edit the Post’s Food section, for which he also writes the Weeknight Vegetarian column and occasional feature stories. His work from the Globe and Post has appeared in three editions of the “Best Food Writing” anthology. Joe spent 2012 in North Berwick, Maine, on leave from the Post to learn about growing and homesteading from his sister and brother-in-law and to work on “Eat Your Vegetables.”
Yonan will personally sign copies of his book after the brunch service, and so will the Grays, who’s book The New Jewish Table (St. Martin’s Press, $35/hardcover), officially launched in March of this year.
When & Where
Chef Todd Gray is a five-time James Beard Award nominee. He graduated with honors from the Culinary Institute of America. He and his wife Ellen Kassoff Gray co-own and operate Equinox, Muse at the Corcoran Galley of Art and Hamill Gray Catering, all in Washington, D.C. Todd is the culinary director for the newly opened Salamander Hotel Resort & Spa, The Ronald Regan Building and International Trade Center. For more about Todd and Ellen, visit: http://equinoxrestaurant.com/