Are you hungry? How about hungry for a good read? Either way, I think you'll enjoy this idea for a book I'd love to see from BK. Now, it's no secret to staff members here that I've long argued in favor of bringing some food to our editorial bill of fare, but a cookbook might not be entirely what anybody had in mind. However, what I'm here to propose is something more than your average volume of recipes. What I'd like to bring to the table (and, by the way, all puns are intended) is a guidebook for gathering all kinds of eaters in pursuit of personal, environmental, and economic health and happiness. Or, to stay on message, 'To Create a Menu That Works For All." And, stick with me, because I really do mean all.
Now, as handy as I am with a Tofurky (and believe me, I am), I have an author in mind a bit more suited to this task - Sean Baker. Never heard of him? Well, get familiar, because he's making quite a name for himself as Executive Chef of Berkeley's Gather Restaurant.
I can thank my longstanding love of men's magazines for my initial introduction to Baker (Esquire's Chef of the Year, 2010), but I've been hearing and reading about this local food-celebrity (foodlebrity?) since then. After graduating from Le Cordon Bleu, Baker worked for many years in the kitchen of Millenium Restaurant (admittedly, a favorite vegan establishment here in San Francisco), then at Zibbio and Google's kitchens, before taking on the role of Executive Chef at Gabriella Cafe in Santa Cruz, CA.
While these are certainly great credentials and accomplishments, it's Baker's approach at Gather (opened in December '09) that makes him the right man for this job. These days, it's nothing new to support local food producers and offer an organic menu, but Sean Baker and his team really do honor their "unwavering commitment to choosing foods that are cultivated safely, justly, and sustainably." All sources are meticulously researched, and Gather's menu is driven by the labor and interests of the farmers, ranchers, and cheese makers they support, working in direct conjunction with the providers to ensure a favorable relationship for all involved. (Hmmm. Sounds a bit like stewardship, if you ask me.) This respect for the community ("There is no such thing as an individual," their mission statement asserts. "We are all connected.") is reflected in the restaurant's ambiance and general attitude, but nowhere is it more apparent than on the menu.
This, dear readers, is where I get excited. As a vegetarian, I'm frequently frustrated by what dining establishments have to offer. Most general restaurants cook up only one or two things I can eat in good conscience, while the places that specialize in veggie or vegan fare are too preachy and unappealing to meat-eating friends and family. For Baker and Gather, this is a non-issue. "We really want to show enthusiasm for any dietary preference. There are so many...and we really just want to embrace that and give vegetables the same attention that we give to meat," Baker explains. And do they ever! From the carnivore-satisfying Prather Ranch Burger to their famous Vegan "Charcuterie", this is a restaurant (and a potential cookbook!) that really does offer something for everyone. As Baker says, "Most of all, we just want people to have a good time eating."
And I just want people to have a good time reading!
Now, before you think I'm just getting whimsical, there are actual practical and publishing-related reasons to embrace this piece of work. Berrett-Koehler strives to be at the forefront of the digital revolution, and nowhere are the opportunities for innovation greater than in cookbooks. Foodie culture has exploded in recent years, and food and cooking-related content has surged the internet. But despite the free content presented online, cookbook sales continue to grow. Why? Because cooking and eating are community activities, and nothing works to build community like digital and social media. Cookbooks and recipes present an unparalleled platform for enriched content, be it photo, video, or the opportunity for user interaction. Just imagine the possibilities, David Marshall!
So, what do you think? Would you buy this book?
You could sell ice to Eskimos!!!!
ReplyDeleteI would buy it, and I wish more places went to the same length for food that doesn't make you feel quilty for eating!
ReplyDeleteBuy it? I want to design it, cook from it, and proselytize it all over the place. Since we have to eat to live, the community aspects are undeniable. Is there a better way to spend an evening than friends gathered around a table? And many of us, time-strapped for cooking time, just read our cookbooks and fantasize about the lovely dinners we could be making! Do it! Do it!
ReplyDelete