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10 Mar

The Durham Book Social

Sun, Mar 10, 2019
5-7pm

You could call it a community book club, or an ice cream social recast for grownups who like books and wine. At the inaugural gathering of The Durham Book Social, co-produced with our friends at Piedmont Wine Imports, we’ll swap cookbooks, drink wine, discover books that inspire local cooks, and share snacks and food stories.

 

Dust off that old cookbook, drop it at the swap table, and pick up a glass of wine before mingling with fellow swappers, and browsing a vintage cookbook collection curated by Jennings Brody of Parker and Otis. Settle in with snacks from The Durham and conversation with local food leaders on the books that helped shape their perspectives on food and wine.

 

Our panel of cookbook enthusiasts:

 

Ronni Lundy

Born in Corbin, Kentucky, Ronni Lundy has long chronicled the people of the Southern Appalachians as a journalist and cookbook author. Her book Shuck Beans, Stack Cakes and Honest Fried Chicken was recognized by Gourmet magazine as one of six essential books on Southern cooking. In 2009, Lundy received the Southern Foodways Alliance Craig Claiborne Lifetime Achievement Award. Ronni’s latest book, Victuals: An Appalachian Journey, with Recipes (2016) was received with wide acclaim, winning the James Beard Foundation Book of the Year Award.

 

Ricky Moore

Ricky Moore originally from New Bern, North Carolina is the Chef and Proprietor of Saltbox Seafood Joint with two locations and a food truck in Durham, North Carolina. Moore has traveled extensively cooking in many of the major cities and abroad. Moore has been featured in Saveur, Travel & Leisure, Southern Living, The New Yorker (The Week), Garden & Gun, Our State, Vogue, USA TODAY, Eaters, Bravo TV, Tasting Table and has appeared on Food Network’s Iron Chef America. He is a graduate of Culinary Institute of America and a US Army veteran.

 

Vimala Rajendran

Vimala Rajendran has been cooking in the South, in Chapel Hill, North Carolina since 1985. She is the chef and founder of Vimala’s Curryblossom Café in downtown Chapel Hill. Her restaurant has been serving homecooked Indian food from her homestate of Kerala and from her beloved Mumbai as well as other parts of India since 2010.  Vimala’s has been voted best Indian restaurant by INDY Best every year since the beginning, and she was awarded Best Chef in 2018 by INDY Best. Vimala believes that delicious, wholesome food is a human right. With the business motto of “Vimala cooks, everyone eats,” no one is ever turned away at her restaurant. Vimala Rajendran is also a longtime activist for progressive causes including grassroots media, farmworker and restaurant worker rights, and environmental justice.

 

Jay Murrie

After 13 fun-filled years in independent wine shops and running the wine programs at Southern Season and 3Cups, Jay Murrie wanted to get out into the countryside, to find wine that would slightly increase the quality of what was available in America. Jay started Piedmont Wine Imports in 2012, to bring small farm organic European wines to America. A proponent of natural wines, Jay’s team source high quality grapes without the middlemen, focusing instead on the farmers, characters, funny, hardworking, inquisitive, real humans.

 

5pm | Drop off a cookbook or two

5:30pm | Cookbook conversation

6:30pm | Pick up a “new to you” cookbook

 

Snacks by Andrea Reusing and The Durham Hotel

Wines by Piedmont Wine Imports (lovers and sellers of small farm wine, and avid home cooks)

 

RSVP Here!

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