Salon@615 with Mark Bittman, in conversation with Pat Martin
Montgomery Bell Academy
Wed, May 16 6:15 pm
Parnassus Books is thrilled to welcome Mark Bittman for a discussion of his new book, How to Grill Everything. He will be in conversation with Pat Martin. This event is part of our Salon@615 speaker series. This event will take place in the Dead Poets Society room at Montgomery Bell Academy. Hereâ€™s how to grill absolutely everythingâ€”from the perfect steak to cedar-plank salmon to pizzaâ€”explained in Mark Bittmanâ€™s trademark simple, straightforward style. Featuring 1,000 recipes and variations, plus Bittmanâ€™s practical advice on all the grilling basics, this book is an exploration of the grillâ€™s nearly endless possibilities. Recipes cover every part of the meal, including appetizers, seafood, meat and poultry, vegetables (including vegetarian mains), and even desserts. Plenty of quick, high-heat recipes will get dinner on the table in short order (Spanish-Style Garlic Shrimp, Green Chile Cheeseburgers); low and slow â€œprojectâ€ recipes (Texas-Style Smoked Brisket, Pulled Pork with Lexington BBQ Sauce) are ideal for leisurely weekend cookouts. Youâ€™ll also find unexpected grilled treats like avocado, watermelon, or pound cake, and innovative surprisesâ€”like cooking meatloaf or from-scratch Rosemary Olive Oil Bread on the grillâ€”to get the most out of every fire. Mark Bittman: Mark Bittman is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and The New York Times number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday Magazine and became the countryâ€™s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtimeâ€™s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has more than a million views. He was a distinguished fellow at the University of California (Berkeley) and a fellow at the Union of Concerned Scientists; he is a member of the faculty of Columbia Universityâ€™s Mailman School of Public Health. Throughout his career, Bittman has strived for the same goal: to make the food, in all its aspects, understandable. Pat Martin: Pat Martin learned the art and craft of West Tennessee-style smoke and meat 25 years ago in the tiny town of Henderson, TN before making Nashville his home. It became a consuming passion that eventually led to a business when he opened the first Martin's Bar-B-Que Joint in October of 2006 in Nolensville, Tennessee - just south of Nashville.