We are thrilled to host Renee Erickson to celebrate the release of her new book, Getaway. She will be joined in conversation by Top Chef’s Gail Simmons. If you would like to join in with an Apertivo Kit from Willmott’s Ghost, please see details below!
Register for the FREE Zoom event here. How this works: This event will be broadcast live on Zoom. Registering will provide you with a unique access link in an email. At the event time, click that link to watch the talk. During the event, feel free to ask questions using the Q/A or chat feature. This author talk is FREE, but you can support it by purchasing a copy of the book here. Thank you!
If you would like the book shipped to you, please order your copy of the book here.
Enjoy a selection of bites from the book! Pre-order an event-exclusive Apertivo Kit from Willmott’s Ghost to enjoy during the event. Please note that this kit serves one; you can purchase multiple kits by updating the item quantity in your cart. Apertivo Kit ordering deadline is Monday 4/26, and kits are non-refundable.
- If you bought a book and selected In-Store Pickup, you'll be able to pick it up at Book Larder starting the week of 4/27. We will notify you when your order is ready.
- If you bought or are buying a book and selected a shipping option, it will ship starting the week of 4/27. Please order your copy of the book using this link.
- If you have already pre-ordered your book but would prefer to pick it up at Willmott's Ghost on 4/29 with your solo apertivo kit order, please email firstname.lastname@example.org by Monday 4/26.
- If you are buying a book + apertivo kit and would prefer to pick up your book at Willmott’s Ghost on 4/29 with your apertivo kit, please include a note in the order notes while checking out OR email email@example.com by Monday 4/26.
Apertivo Kit includes (serves one):
- Giardiniera pg 44
- Focaccia pg 47
- Sliced coppa, celery, green olive, shallot & lemon pg 58
- Italian hazelnut cookie (Brutti Ma Buoni)
- Spritz! Cocchi, Adami sparkling, Fever Tree soda water
- Vegetarian alternatives are available upon request, please indicate in order notes or email firstname.lastname@example.org by Monday 4/26.
Kit pickup will be available at Willmott’s Ghost (2100 6th Ave, Seattle, WA 98121) from 12 – 5:30pm on the day of the event, Wed. April 29th. Please check in with our host upon arrival, and don't forget to check out our Italian shop while our team gathers your kit!
Not in Seattle? We hope you will cook along at home, as these menu items are featured within the book.
About the Author & Interviewer
Renee Erickson is a James Beard award-winning chef, author, and co-owner of multiple properties in Seattle, Washington: The Walrus and the Carpenter, The Whale Wins, Barnacle, Bar Melusine, Bateau, Westward, and several General Porpoise Doughnuts and Coffee locations. As a Seattle native (well, Woodinville to be exact), Renee's restaurants highlight the bounty of the Pacific Northwest with a European sensibility. Bon Appetit Magazine has compared her to M.F.K. Fisher, Elizabeth David, and Julia Child. Renee Erickson's food, casual style, and appreciation of simple beauty is an inspiration to her staff and guests in the Pacific Northwest and beyond. In 2014 she published her first cookbook “A Boat, a Whale and a Walrus” to critical acclaim, finding itself on top reading lists while winning a 2015 PNBA book award - the first for a cookbook. Her next book “Getaway” Food and Drink to Transport You, will be released in April 2021."
Gail Simmons is a trained culinary expert, food writer, and dynamic television personality. Since the show’s inception in 2006, she has lent her expertise as a permanent judge on BRAVO’s Emmy and James Beard Award-winning series Top Chef, now in its 18th successful season. She is also the host of its newest spin-off, Top Chef Amateurs, set to premiere in 2021, as well as the host of Iron Chef Canada. She was previously head critic on Top Chef Masters and host of Top Chef Just Desserts, Bravo’s pastry-focused spinoff of the Top Chef franchise. From 2004 to 2019, Gail served as special projects director at FOOD & WINE. In February 2012, she published her first book, Talking With My Mouth Full: My Life as a Professional Eater. Her first cookbook, Bringing It Home: Favorite Recipes from a Life of Adventurous Eating, was released in October 2017. Nominated for an IACP award for best general cookbook, it features recipes inspired by Gail’s world travels—all made with accessible ingredients and with smart, simple techniques for successful family meals and easy entertaining. Gail is a weekly contributor to Dr. Oz’s The Dish on Oz and frequently appears on daytime television shows such as TODAY on NBC, Rachael Ray and The Talk, and was named the #1 Reality TV Judge in America by The New York Post. Gail is an Entrepreneur in Residence at Babson College, co-founder of Bumble Pie Productions, and sits on the board of several organizations and advocates for many philanthropic endeavors, including City Harvest and Hot Bread Kitchen. She currently lives in New York City with her husband, Jeremy and their two children, Dahlia and Kole.
About the Book
From the Pacific Northwest’s most influential chef comes a collection of recipes for ultra-simple sophistication inspired by the world’s most delicious cuisines
Acclaimed chef, restaurateur, and artist Renee Erickson invites you on a culinary journey via her favorite places in the world—Rome, Paris, Normandy, Baja California, London, and her hometown, Seattle. Equally aspirational travelogue and practical guide to cooking at home, the book offers 120 recipes and 60 cocktail recipes for simple meals that evoke the dreamiest places and cuisines. From not-too-intricate cocktails and snacks to effortless entrées, these are the recipes that inspire Erickson and make for relaxed, convivial evenings, whether at home or abroad. Showcasing Erickson's appealing and high-style aesthetic and featuring gorgeous photography and hand-drawn illustrations, this book offers a richly visual survey of beautiful, easy ways to escape the everyday, with meals that you will want to eat every day.