Literary Festival's Culinary Track Features Chefs and Their Cookbooks

Brunswick, GA – Cookbooks are more than how-to guides. The really good ones are packed with stories – what inspired the recipe, for instance, or a recollection of the dining experience. Perhaps what beverage would complement the dish or suggestions for a menu. Because cookbook fans are not just reading lists of ingredients, the culinary track of this year’s literary festival, November 9-10 on Jekyll Island, features a selection of cookbooks and chef authors meant to inspire. A few of the opportunities even include tasting recipes from the pages.

Saturday’s free sessions at the Jekyll Island Convention Center showcase the talents of Damon Lee Fowler and the duet of Nathalie Dupree and Cynthia Graubart.

Savannah-based Fowler, a culinary historian and food writer as well as a cooking teacher, claims his fascination is genetic – part of being born a Southerner. “The three subjects we like best…are the three things that define us: our past, our eccentric relatives, and, most especially, our food,” he writes. His Classical Southern Cooking was nominated for two Julia Child cookbook awards and a James Beard Foundation award. His most recent, The Savannah Cookbook, is Fowler’s portrait of the historic port city through recipes. When not cooking, writing cookbooks or writing food columns for the Savannah Morning News, he’s writing for publications such as Bon Appetit, Food & Wine, the Atlanta Journal-Constitution, and Cornbread Nation.

Nathalie Dupree and Cynthia Graubart have collaborated on cooking shows – New Southern Cooking with Nathalie Dupree - as well as cookbooks. Dupree is the author of more than eleven cookbooks and has hosted over 300 television shows about Southern entertaining and cooking. Cynthia Graubart produced cooking shows for over 13 years, eventually turning her passion for family mealtimes into cookbooks for busy mothers – The One-Armed Cook and Family Mealtime: Found! Dupree and Graubart co-authored Southern Biscuits, the definitive biscuit baking book, and a brand new cookbook, Mastering the Art of Southern Cooking, which will be released November 1 – just a few days before the Georgia Literary Festival. Graubart writes, “It is a truly groundbreaking book - a 762-page masterpiece on Southern food, the culmination of Nathalie's 40 years cooking and teaching in the South.”

Three other culinary events affiliated with the Festival move from the written word to the plate and fork. Requiring advance purchase of tickets to attend, these events are designed to help offset some of the Festival expenses as well as entertain.

Festival participants travelling to the Golden Isles may want to be sure they arrive in time to have tea at the Jekyll Island Club Hotel with Miss Daisy King, Tennessee’s First Lady of Southern Cooking. The menu includes some recipes from her new cookbook, Meet Me on Jekyll Island. For $25, a guest can sip tea while sampling Sweet Potato and Bourbon Soup, assorted tea sandwiches such as Smoked Turkey with Sherried Vidalias, scones with the classic accompaniments, and tasty tea pastries. The delightful Miss Daisy will share stories and tips for successful entertaining, and she’ll be available to autograph books following Friday’s tea as well as Saturday at the Jekyll Island Convention Center.

Savannah Cooking School’s Chef Joe Randall provides a lunch option on Saturday just a short distance from the Jekyll Island Convention Center - at the Morgan Center of the Jekyll Island Club Hotel. Author of A Taste of Heritage: the New African American Cuisine, Chef Randall will be hosting a lunch and learn for $30 per person. He’ll demonstrate the preparation of what guests will be eating – Crab and Corn Chowder, Southern Fried Quail with Wild Mushroom Sauce on Savannah Red Rice, and Lemon Pound Cake with Fresh Berries. He will also be autographing copies of his cookbook purchased at the event.

Dine Saturday evening with the Festival authors at a food and wine gala orchestrated by Top Chef’s Hugh Acheson and wine columnist Jane Garvey and prepared by Jekyll Island Club Hotel Executive Chef Abigail Hutchinson. Chef Acheson is the author of A New Turn in the South, a James Beard Foundation award-winning cookbook, and chef/partner in three Georgia restaurants: Five and Ten and The National in Athens and Empire State South in Atlanta. Each of the four courses will be carefully paired with wine to enrich the dining experience. A reception will precede dinner service. Tickets for the wine dinner, which will also be held at the Morgan Center, are $100 per person; advance purchase by November 7 is required.

A full schedule of Literary Festival activities, including program times and links for tickets to the special culinary events, is available at The tickets for tea on November 9 and the cooking demonstration and wine dinner on November 10 are limited and must be purchased by November 7.

The culinary track of the 2012 Georgia Literary Festival is sponsored by Rich Products Corporation. The state literary festival is sponsored annually by the Georgia Center for the Book with support of the Georgia Humanities Council. The College of Coastal Georgia, the Jekyll Island Authority and the Golden Isles Convention and Visitors Bureau are the hosts for this year’s festival with presenting sponsor, The Brunswick News.
Release Date: 9/14/2012
Source: College of Coastal Georgia

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