Tag Archives: Carolyn Jung book signing

A Special Time at Oakland’s Tamarindo Antojeria Mexicana with “East Bay Cooks”

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Get a taste of fresh, zingy and vibrant shrimp aguachile plus other delicious noshes at a special event at Tamarindo Antojeria Mexicana. (Photo by Eva Kolenko)
Get a taste of fresh, zingy and vibrant shrimp aguachile plus other delicious noshes at a special event at Tamarindo Antojeria Mexicana. (Photo by Eva Kolenko in “East Bay Cooks.”)

Join yours truly on Saturday, Sept. 28 from 5 p.m. to 7 p.m., at Oakland’s vibrant Tamarindo Antojeria Mexicana, when Chef-Owner Gloria Dominguez and I will be signing copies of my new cookbook, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1).

The cookbook spotlights more than 40 top restaurants and bakeries in the Bay Area’s most populous and diverse region, including Tamarindo Antojeria Mexicana.

That evening, if you purchase a copy of the book at the restaurant ($32.99), you’ll receive a ticket for special complimentary appetizers, including a taste of shrimp aquachile, one of the restaurant’s signature recipes in the book. You’ll also enjoy a free surprise dessert.

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Join Yours Truly For Not One — But Two — Macy’s Chef Cooking Demos

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In celebration of my new book, “East Bay Cooks: Signature Recipes from the Best Restaurants, Bars, and Bakeries” (Figure 1), please join me for a signing event plus cooking demo at Macy’s Union Square San Francisco at 1 p.m. Sept. 14; as well as at Macy’s Valley Fair in Santa Clara at 2 p.m. Sept. 21.

The cookbook spotlights 41 of the East Bay’s best restaurants and bakeries.

The Sept. 14 event in San Francisco will feature Co-Chefs Paul Manousos and Jacob Alioto of Alameda’s East End, who will be cooking up one of their signature dishes from my cookbook.

The Sept. 21 event in Santa Clara spotlights Rana Saluja-Kapoor, co-founder of the Bay Area’s slew of Curry Up Now restaurants and food trucks. She’ll also be creating one of her recipes from my cookbook.

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Join the Food Gal For a Cookbook Signing at Litquake

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If you like to read and if you like to eat — I mean, who doesn’t? — you won’t want to miss all the fun at Litquake’s “Eat, Drink, and Be Literary” event, 11 a.m. to 5:30 p.m. Oct. 11 at Z Space in San Francisco’s Mission District.

Especially because yours truly along with photographer extraordinaire Craig Lee will be on hand to sign copies of our cookbook, “San Francisco Chef’s Table” (Lyons Press).

Craig and I will be doing our signing at San Francisco’s premier literary festival from 1:15 p.m. to 2 p.m. that day. For added incentive, I’m bringing cookies baked from a recipe from the book that will be doled out until they run out.

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We’ll be in great company, too. Others participating in the signings and panels include:

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Meet the Food Gal at Two Events for Her “San Francisco Chef’s Table” Cookbook

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Your chance to try Baker & Banker's sublime roasted white chocolate cheesecake that's featured in my cookbook. (Photo by Craig Lee)

Your chance to try Baker & Banker’s sublime roasted white chocolate cheesecake that’s featured in my cookbook. (Photo by Craig Lee)

Enjoy A Delectable Lunch With Me at Baker & Banker May 10

I’m beyond delighted to be the first author to kick off the new “An Epicurean Salon: Food Writers & Authors” series at Baker & Banker restaurant in San Francisco.

Join me at the restaurant at 11:30 a.m. May 10 for a multi-course lunch with wine in honor of my cookbook, “San Francisco Chef’s Table” (Lyons Press).

Pastry Chef Lori Baker. (Photo courtesy of Baker & Banker)

Pastry Chef Lori Baker. (Photo courtesy of Baker & Banker)

Chef Jeff Banker. (Photo courtesy of Baker & Banker)

Chef Jeff Banker. (Photo courtesy of Baker & Banker)

Chef Jeff Banker and his wife, Pastry Chef Lori Baker are among the bevy of top chefs featured in my cookbook. In fact, you’re in for a real treat, as Baker will be serving her outstanding “Roasted White Chocolate Cheesecake with Cardamom Shortbread Crust,” the recipe of which is featured in my book. Having baked it last year, myself, I can honestly say it’s one of the best cheesecakes I’ve ever had. The texture is uncommonly smooth and creamy. It’s like no other cheesecake you’ll ever have.

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