Cookin’ & Bookin’ Cookbook Club

Friends- we are starting a Community Cookbook Club and are SO excited to share the details with you. Come to Forks and Fetes on June 12th for the inaugural Cookin & Bookin’ club meeting to connect, participate. and hear about the fun we have planned.

We will take the summer off and starting in September the club will be hosted on the second Wednesday of the month 6pm-8pm.

Meeting fee is $20 and includes serve ware, plates/utensils, water, ice tea, lemonade, a server, and friendly discussion in our space. Sign up for one month at a time or all of them to secure your space. We have our book selections made through next March and will share the list at our first meeting.

June Monthly Selection-

Pulp: A Practical Guide for Cooking with Fruit by Abra Berens Michigan Author

First vegetables, then grains, and now, fruit. This is the beautiful follow-up to Abra Berens’s Ruffage and Grist, with more than 215 recipes and variations for using fruit in sweet and savory recipes to highlight seasonality and flavor.

Pulp is a hardworking book of recipes that focuses on all the ways fruit can enhance simple, delicious mains—for example, by elevating roasted vegetables, garnishing soup, or adding perfume to a roasted pork or brisket. Unlike Ruffage and Grist, Pulp is about regularly incorporating fruit to add variety and seasonality to main dishes.

Home cooks and bakers alike will rejoice in the alternately sweet and savory recipes such as Roast Chicken over Blueberries, Cornbread + Lemon; Melon, Cucumber + Chickpea Salad; and Rum-Plum Clafoutis. The book also features helpful reference material, a Baker’s Toolkit, and more than 100 atmospheric photos, delivered with the can-do attitude and accessibility of the Midwestern United States. This next generous offering from beloved, trusted author Abra Berens is a necessary addition to any kitchen shelf.

*excerpt from abraberens.com

We will be selling copies of this book at Side Dish starting May 14th. Stop in or Call 248-494-3544 to reserve your copy. 

Each participant is asked to create ANY 1 dish from the book and bring to the event ready to serve at 6pm. You do not need to double the recipe, just follow the recipe as written. 

*wine, and beer by the bottle will be available for purchase.

*Refunds if cancellation 7 days before event date