G Wiv And LTH Get Props

Congratulations!
http://www.chicagotribune.com/news/local/chi-kass27_bdmay27,1,4908346.column?ctrack=1&cset=true

"Wiviott will be a guest at the Chicago Tribune Printer's Row Book Fair on June 10, as part of a barbecue panel. Wiviott is bringing Robert Adams, the owner of Honey 1 BBQ, 2241 N. Western Ave, my favorite commercial barbecue place in the Chicago area."

Gary, do you have info on what time of day your panel will be, and what "tent" (or other space) it will be in?

riddlemay wrote:Gary, do you have info on what time of day your panel will be, and what "tent" (or other space) it will be in?

Riddlemay,

Sunday June 10th at 12:00, no info on "tent" as of yet.

Enjoy,
Gary

Thanks for moving this. I realized after I posted it I should have put it here.

Very cool. Congratulations, Gary.

I know from personal experience that Gary's fine instruction works wonders.

I hope the book's a hit.

Wife Reality Check

So the very evening John Kass says some incredibly nice things about me and BBQ, I'm popping pop corn. I use a wok and make a couple of small batches at high heat. My technique is not to cover the pan until the first kernel pops, then it's fast and furious.

First batch done, second, and final, batch started, I go to put away the popcorn and oil, but the pantry door jams and, in fixing it, I forget entirely about the pop corn. Catching me by surprise there is an eruption of popcorn kernels, not quite a sky darkening amount, but enough to make a huge mess, stove, floor, counter all strewn with popcorn.

My wife, hearing the commotion, sees the kitchen littered with popcorn looks at me and says, with a barely suppressed smile, "weren't you just written up in the paper as knowing how to cook really well?"

Wives..............

Enjoy,
Gary

What's the gripe? I think this is the illustration, par excellence, of your knowing not only precisely how to cook but, indeed, being on the cutting edge: Gary invents blackened popcorn!

PS Congratulations on the article--nicely done and very well-deserved.

what it really says is that you smoke really well, but then, we knew that. nice press yoda.

A well-deserved accolade!

The real question is, are you bringing lunch to the book fair, or eating out?

Mhays wrote:The real question is, are you bringing lunch to the book fair, or eating out?

Mhays,

Neither I'm doing a cooking demo at 1pm.

Enjoy,
Gary

G Wiv wrote:

Mhays wrote:The real question is, are you bringing lunch to the book fair, or eating out?

Mhays,

Neither I'm doing a cooking demo at 1pm.

Enjoy,
Gary

Do you need a TB?

G Wiv wrote:Neither I'm doing a cooking demo at 1pm.

Well, if ever there was a reason to brush up on one's literary skills....

Here's a little more info.
See you there.

http://www.chicagotribune.com/news/loca ... thwest-hed

Gary, I'm trying to reconcile the different bits of information. So, you'll be discussing your book at 12:00 and then doing a cooking demo at 1:00? Or is the discussion/demo all the same thing, with both occuring at 1:00? (Or 12:00?)

Never mind. I just scrolled down far enough into the Tribune piece and found it's book discussion at 12:00, cooking demo at 1:00.

riddlemay wrote:Never mind. I just scrolled down far enough into the Tribune piece and found it's book discussion at 12:00, cooking demo at 1:00.

Riddlemay,

Noon is a panel discussion with Donna Pierce (Good Eating test kitchen director), Ray Lampe aka Dr. BBQ, Honey 1's Robert Adams Sr. and myself, moderated by Bill Daley.

1pm, as you say, I'm presenting a half hour cooking demo. Though as Spiaggia chef Tony Mantuano and his wife Cathy Mantuano are the next demo I'm in some pretty fast company and best really be on my game.

Hope to see you there.

Enjoy,
Gary

G Wiv wrote:Hope to see you there.

Me too.