Main Street Books and the Wooden Stone are pleased to welcome Chef Jamie Dement for a cooking demonstration on Sunday, February 18th. Read on to learn more about Jamie and her cookbook, The Farmhouse Chef, or scroll down to purchase your tickets.
Jamie Dement was raised in Eastern North Carolina. As she saw family farms disappearing and industrialized farming spreading, she searched for ways to revive the simplicity of eating healthy, locally grown food. In 2001, after completing her degree in Southern History and African American Studies at the University of North Carolina in Chapel Hill, she became a Legislative Aid for Representative Brad Miller on Capitol Hill, then was a Director of Special Projects for the NC Museum of Natural Sciences. DeMent left the Museum to join her partner, Richard Holcomb, at Coon Rock Farm, and the couple now owns Piedmont Restaurant in Durham, North Carolina, and Bella Bean Organics online farmers’ market. Dement is also a guest lecturer at UNC Chapel Hill, NC State University, Duke University, and teaches cooking classes around the country.
In her richly illustrated, recently released cookbook, The Farmhouse Chef, Jamie DeMent opens a bright kitchen window onto the newest kind of North Carolina farming life. On 55 acres of beautiful Piedmont farmland in Hillsborough, North Carolina, DeMent and her family raise sustainably nurtured and sought-after heirloom varieties of produce and livestock. From fall's Sage-and-Sausage-Stuffed Acorn Squash to Pear and Bacon Salad, to summer's Sugarcane Barbecue Chicken and Watermelon Mojitos, The Farmhouse Chef offers 150 recipes for every occasion, from down home to downright elegant, inspired by the farm's yield through the four seasons. With a cooking style that highlights no-nonsense approaches using seasonal ingredients combined for supercharged flavor, DeMent will inspire those of us who may not have a lot of time to cook, let alone farm, but who care about seasonal, healthfully grown food.
At the Wooden Stone, Jamie will demonstrate four winter recipes from The Farmhouse Chef: Beer Braised Pork Shank, Creamy Polenta, Roasted Root Vegetables, and Buttermilk Pie. Guests will watch (and some will participate in) a live demonstration, enjoy samples of the demonstrated dishes, and walk away with a signed copy of The Famhouse Chef. Tickets must be ordered by February 15th and are available in two forms: individual tickets (which cost $70 and include single admission and one copy of The Farmhouse Chef) and pair tickets (which cost $110 and include admission for two and one copy of The Farmhouse Chef).
For additional information, please call Main Street Books at 704-892-6841 or stop by the bookstore.