I'm stepping out of The Book Kitchen and into the beautiful Elderflower Retreat at Hillside Pastures for a baking demonstration hosted by the Savanna Institute in Spring Green. Pastry chef and owner of The Book Kitchen in Mineral Point, Nicole Bujewski, will demonstrate how to make a Hazelnut Financier with poached pears—a classic French tea […]
Grab your girlfriends and join us at The Book Kitchen for Galentine's Night! Inspired by the cookbook, Zaytinya by Jose Andres, we’re making a Mediterranean favorite: stuffed dolmas—grape leaves filled with rice, tomatoes, herbs, and lemon. You’ll learn tips for rolling these delicious bites, and enjoy other Mediterranean-style appetizers. If you would like to reserve […]
Chinese noodle connoisseur and food scientist Zifan Wan is coming to The Book Kitchen for a special culinary demonstration you won’t want to miss. Join us as Zifan guides you through the art of making authentic Chinese noodles from scratch—revealing her expert techniques, time-honored traditions, and the science behind perfect texture and chew. You’ll watch […]
“Food and poetry are two of life’s essential ingredients,” writes author Nicole Gulotta in Eat This Poem—a literary feast that blends verse and recipes in celebration of nourishment and creativity. Inspired by her work, we’re bringing the concept to life with poet Christina Kubasta, who will guide us through engaging writing exercises as we savor […]
No corned beef and cabbage for our St. Patrick's Day celebration—we're cooking out of The Ballymaloe Cookbook. If you were allowed only one cookbook, this would have to be it. Maybe this is surprising to you, but Ballymaloe Cookery School has become a world-renowned culinary destination! Founded in County Cork, Ireland, Ballymaloe Cookery School has […]
As we close out this month celebrating the impact of female chefs, we are thrilled to welcome two more remarkable ones to The Book Kitchen: Abra Berens of Granor Farm in Michigan and Halee Wepking of Meadowlark Organics, in nearby Ridgeway. Inspired by Abra’s second cookbook, Grist, as well as the many grains grown at […]
