Northwest Fresh Seafood, Lentil Underground, Cuvee Weekend

February 25th, 2015

Still tickets left!

There are three tasty events coming up — two of which I’m directly involved in — that I want to tell you about. I also want to acknowledge that I do realize that I haven’t done a Yard Fresh installment in far too long. One excuse, over the summer and early fall I got my kitchen remodeled by my amazingly talented friends at St. Johns Design Build (see some photos of my kitchen remodel here!), beyond that life has been full. Anyway, I haven’t forgotten about that series and I’ll add to it again soon enough. For now, here are some upcoming food/drink events I’m hoping that you might come to and if not that you will help spread the word about. Thanks!

Saturday, March 7 @ 2-6pm at Northwest Fresh Seafood
Newberg, Oregon
BUBBLES & BOOKS

A month ago Zach Elliott of the Newberg seafood market Northwest Fresh Seafood asked John Gorham and me if we’d come out to the market for a spring food/drink/books event and we agreed right away. John and I are both seafood lovers and always up for a fun excuse to get out to Oregon wine country. The result is an afternoon and evening event hosted by these great folks with oysters, bubbles, signed copies of Toro Bravo: Stories. Recipes. No Bull. AND Food Lover’s Guide to Portland, live music by Kent Smith and a Q&A with John and I ALL for $65. I hope you’ll come out for it and even if you can’t I hope that you might help spread the word. It’s going to be great. Tickets are available here.

Monday, March 9 @ 7pm at Powell’s
Portland, Oregon
Liz Carlisle, author of Lentil Underground: Renegade Farmers and the Future of Food in America READING

Working as a book publicist at Hawthorne Books, and having covered food and food books since 2003, review copies often come my way. They’re usually from Chelsea Green, which is one of my favorite publishing houses, but sometimes they’re from other publishers — in this case Gotham Books. Liz Carlisle is coming to Portland mid-March for a reading for her book Lentil Underground and if you care about food as much as I do I think you’re going to want to go to this Powell’s City of Books reading. I’ve only begun reading it and I’m inspired by the depth of Carlisle’s research into renegade farmers and sustainable agriculture as well as the tenacity of her subjects and their dedication to new ag. business and cropping systems and a sustainable ag. future. GENTLE PORTLAND LENTILS, please pick up a copy of the book and come out for Carlisle’s Powell’s reading and become a part of the Lentil Underground! If my endorsement isn’t enough…

“What does it take to farm sustainably–and make a living? Liz Carlisle tells the engrossing story of the ‘audacity rich, but capital poor’ Montana farmers who thought lentils were the answer and stuck with them until proved right. Anyone who dreams of starting a farm or wants to know how organic farmers can overcome the obstacles they face will be inspired by this book.” –Marion Nestle, author of Food Politics and professor of nutrition, food studies and public health at New York University.

Look at that fuzzy gentle lentil behind the book! Rubin is my favorite photo bomber.

Saturday, March 21st @ Noon at The Allison Inn & Spa
Newberg, Oregon
Cuvee Weekend PANEL

In celebration of Women’s History Month The Allison Inn & Spa in Newberg is hosting an inaugural Cuvee Weekend on the weekend of March 21st. Couples are invited to purchase weekend packages and attend everything from a cooking demo. by Kristen Murray of Portland’s Maurice and a 4-course winemakers’ dinner with Tamara Murphy of Seattle’s Terra Plata to a guided vineyard tour and a panel discussion on women in food on Saturday, the 21st with me, Kristen Murray, Tamara Murphy and Veronica Vaga of Deschutes Brewery. Please help spread the word!

The Allison Inn & Spa rated #1 Hotel Spa in the Continental US by Travel + Leisure.

Toro Bravo Cookbook Media

December 19th, 2013

John and I in the green room after his Live Wire Radio interview for the Toro book. A little bit happy.

Wow. It’s been two months since pub. date and we could not be happier with how well received Toro Bravo: Stories. Recipes. No Bull. has been! Thank you, thank you, thank you to everyone who is reading it, cooking from it, talking about it and enjoying it. After spending two and a half years putting it together we’re so happy to have and hold it ourselves. In fact, I cooked from it twice last week — some friends and I cooked the Harissa-Stewed Butternut Squash and over the weekend I zested up a batch of Toro’s Limoncello. It’s pretty crazy grabbing my very own cookbook from the kitchen shelf and cooking from it. I’ll never get over the magic of that.

In the past several weeks we’ve had all sorts of great media and coverage for the book so I thought I’d include a round-up here of some of our favorites. Media is wonderful but so is good old word of mouth. So thank you to the writers, editors and producers etc. of these media outlets as well as to all of you who have helped spread the word to friends and family about our book. It means a lot to us.

Largehearted Boy playlist from the book and review:

“Toro Bravo is as much memoir as cookbook, even though it contains 95 recipes from the famed Portland restaurant. This is the story of chef John Gorham, and how his passion for food shaped his life. Gorgeously produced, well-written, and filled with stunning photographs, this is one of the year’s finest food books.”

The Daily Beast with John and my cookbook picks:

“Here are some cookbooks that John and I won’t lend you. We love them too much. Get your own damn copies.”

Food52 Genius Recipe of the week:

“After this salad has served you through the holidays, as the foil to all your rich celebratory indiscretions, these are tricks you can keep at hand year-round. Try it with buttery new lettuces and lighter vinegars in spring, in summertime slaws and fall disbursements of kale. This can be your January cleanse, or your Valentine’s splurge — depending on how heavy-handed you are with the Manchego. But resist the impulse to add noise. Everything you need is right here. You just need to know how to find it.”

Eater’s 21 Essential Cookbooks 2013:

“The first thing you’ll notice about Toro Bravo — besides its bright yellow cover — is that the recipes don’t start for a good 90 pages. What you have first is pages and pages of back story, both of chef John Gorham and his Portland tapas restaurant Toro Bravo, as well as food philosophizing and general cooking intel. In addition to that first section and the recipes for tapas large and small, the layout and art direction here is a major draw. When was the last time a cookbook looked so modern and refreshing? The influence of former-Lucky Peach publisher McSweeney’s is strongly felt on these pages and I hope cookbooks in general veer toward more color, more photos, and more user-friendliness. Perhaps a follow-up Tasty n Sons book is in order?”

Late Night Library review:

“One of the highlights of the book is its consistently authentic tone. The first person narratives and headnotes are actually written in a voice that sounds like a real chef, not a cheerful writer paraphrasing one. The sentences are curt, clipped, and brutally honest: ‘I’m not gonna lie, this recipe is a pain in the ass.’ And yet, hilarious and touching all at once…Gorham and Crain manage to braid together their work so it is impossible to distinguish between writers. Their voices meld together seamlessly; it’s almost as if their conversations have been directly transcribed from long dinners with plenty of drinks and food flowing between them…John Gorham and his crew manage to inject soul into every single dish at Toro Bravo, and the book demonstrates how much detail, history and thought go behind every plate you’re passed. While the recipes are inspirational on their own, you also can’t help but ignite a craving to visit the restaurant, too.”

Late Night Conversation podcast:

“This week, Paul meets up with John Gorham and Liz Crain at Toro Bravo, a Spanish inspired tapas restaurant in Portland, Oregon. Liz and John are the co-creators of the recently released cookbook, Toro Bravo: Stories. Recipes. No Bull (McSweeney’s, 2013). Conversation topics include: the beauty of open book people and tight knit collaborations, John and Liz’s culinary trip to Spain, the benefits and consequences of throwing a party every night, and the potential need for an “art guard” at the Toro Bravo restaurant in Northeast Portland.”

Live Wire Radio interview:

Live Wire Radio host Luke Burbank interviewing John about the Toro Bravo cookbook.

Live Wire Radio season-wrap brunch with Stephen Tobolowsky, Dana Gould ++:

Stephen Tobolowosky (!!!) with John and I at Live Wire Radio's season-wrap brunch with Toro food and drinks.

OPB Think Out Loud interview:

John talks about all things Toro Bravo and the cookbook on OPB's Think Our Loud.

KGW book launch party coverage:

Such a fun party.

The Oregonian
Portland Monthly
Willamette Week
Portland Mercury
Culinate
Oregon Humanities
Shelf Awareness
Powell’s Books
McSweeney’s
Vermont Public Radio

Toro Bravo East Coast Book Tour

December 5th, 2013

Our second night in D.C. Dinner at Toki Underground. So good and so fun. There was crawling on the floor dancing. What happens in D.C. stays in D.C...

The bulls have been running and we’ve been running hard for the past few weeks with stops on the Toro Bravo book tour in Brooklyn, Baltimore, D.C., Jersey City and more. The East Coast portion of the tour was pretty rockstar with five to six of us depending (chef-owner John Gorham, me, charcuterie manager Josh Scofield, book editor and Lucky Peach managing editor Rachel Khong, DJ Waffle aka Mike Wathen, John’s brother Brian Gorham) riding from one stop to another in a stolen rented van.

Our friend DJ Waffle from Jersey City played sweet tunes at every event, Toro’s charcuterie manager Josh Scofield cooked and served up all sorts of treats from the book, John, Rachel and I held discussions about everything that went into the book and, of course, there was always plenty of cava and Basque cider flowing. We definitely burned the candle on both ends just like we did this time last year when we were in Madrid and Barcelona for the book. And just like that trip we never got any more hours of sleep a night than can be counted on one hand. We hit it hard and it was a blast.

All of the events were super well attended and fun, fun, fun. Thanks to everyone who came out and made them just that. We love you and we couldn’t be happier with how well the book has been received on the road, in the wide world and here at home in our beloved Portland. Very happy. Rather than write about each event at powerHouse Arena, Atomic Books, 826DC and Jersey Wine & Spirits I’m going to throw a whole bunch of photos up here and you can see for yourself. Hope you’re doing well, eating well & reading all sorts of great books!

Our first night! Book event at powerHouse Arena in Brooklyn. So fun! Photo courtesy of Krzysztof Poluchowicz.

Lining up at powerHouse for Josh's Toro cured meats, spherical olives inspired by our trip to Tickets in Barcelona, cava, Basque cider and more. Photo courtesy of Krzysztof Poluchowicz

The line didn't get shorter...

Rachel and me with the bullseye of a book!

Next stop D.C.! At 826DC pre-event with executive director Joe Calahan.

John and his brother Brian. Looooove Brian!

Rachel and me in 826DC's Museum of Unnatural History.

Josh's incredible spread of foods from the book.

Family affair. Left to right: John's aunt Robin, brother Brian, stepdad Gene, John and I.

Laaaaater that night Waffle, John and Josh at Toki Underground. Loved it so much!

This explains the above photo. John ordered A LOT of "desserts" for the kitchen.

Mystery NPR interview shot that will run very, very soon!

Waffle at Kabob Palace in D.C. where John filled the table with food as he does and we ate as if we hadn't eaten in days. Really good.

Atomic Books in Baltimore!

I wish Atomic Books was closer -- I'd be there all the time...

Our talk at Atomic with slides from the book.

DJ Waffle in the house!

Road food on the way back to NY -- Bojangles!

Jersey City Wine and Spirits!

Eating, drinking and being merry.

Excellent music.

Into Manhattan and last meal in K-Town at Cho Dang Gol.

Freakishly delicious.

Thanks to everyone who came out and ate, drank and was merry with us! We had an incredible time and want more! We’re thinking the next tour is going to be a Midwest one. More details soon here. Till we meet again!

Toro Bravo Cookbook East Coast Tour & Recent Media

November 11th, 2013

John and I on KGW news at the Toro Bravo cookbook launch party mid-October.

East Coast we’re heading to you! In less than a week we’ll be all up in your business with Toro Bravo: Stories. Recipes. No Bull. The bulls are running and we’ve got a lot of horns pointed in your direction for book events in New York, Baltimore, DC and Jersey City.

Our entire remaining tour schedule can be found here. The East Coast bulls include John and me, McSweeney’s editor Rachel Khong, Toro’s charcuterie manager Josh Scofield and tour DJ extraordinaire Mike Wathen aka DJ Waffle.

At every event we’ll have food, music, drink and books along with a discussion between John, Rachel and me about everything from blood sausage to red pants wearing Spanish men. It’s going to be a whole lot of fun and we hope we get to see you at one of more events and/or that you’ll be so kind as to help us spread the word about them. The more in attendance the merrier!

We’ve also had some great media lately since the book came out less than a month ago that I’m shouting out here. We have some very exciting media planned for the East Coast (one in particular!) that I’m itching to share but can’t quite yet. After these links and the tour info. there are a bunch of photos from recent Toro book events.

Recent media for Toro Bravo: Stories. Recipes. No Bull.

KGW News
OPB Think Out Loud
Live Wire! Radio (Toro segment starts at 14 minutes)
Vermont Public Radio (Toro segment starts at 5 minutes)
The Oregonian
Eater
Powell’s
McSweeney’s

East Coast events for Toro Bravo: Stories. Recipes. No Bull.

Tuesday, Nov 19th: Toro book event at The POWERHOUSE Arena
With John Gorham, Liz Crain & Rachel Khong
DJ Waffle
37 Main Street, Brooklyn NY 11201
7 p.m.
Details here.

Thursday, Nov 21st: Toro book event at 826 DC
With John Gorham, Liz Crain & Rachel Khong
DJ Waffle
3233 14th Street NW, Washington, D.C. 20010
Details to come.

Friday, Nov. 22nd: Toro book event at Atomic Books
With John Gorham, Liz Crain & Rachel Khong
DJ Waffle
3620 Falls Rd., Baltimore, MD 21211
Details here.

Saturday, Nov. 23rd: Toro book event at Jersey Wine & Spirits
With John Gorham Liz Crain & Rachel Khong
DJ Waffle
492 Jersey Ave., Jersey City, NJ 07302
More details to come but for now:
4-9pm book signing and tasting with John, Rachel & me, local acoustic music & wine tasting with Liz Farley and Kermit Lynch.

Full tour schedule here.

And last but not least, some photos from the whirlwind of recent events since the book launched a little less than a month ago. Phew! See you soon I hope. Be bullish!

Me and the amazing Cheryl Strayed who blurbed the book and has been huuuugely supportive at Wordstock!

Our McSweeney's publicist extraordinaire Isaac Fitzgerald pimping the book at the McSweeney's booth at Wordstock.

David, John and I after our Powell's reading.

Renee and John right before we opened the doors for the book launch party.

The three of us well into the launch party merrymaking.

Josh, Renee and John in the green room for Live Wire! Episode 231.

John and I after the Live Wire! taping.

At the Powell's warehouse signing books...Powell's bestseller books!

At Copperfield's Books in Santa Rosa for a Toro Bravo reading/tasting.

Laaaaater that evening with our McSweeney's publcist Mr. Isaac Fitzgerald.

Signing books at Green Apple Books in San Francisco.

Signing books at Omnivore Books in San Francisco.

Last but not least John and I demo'ing bacon-wrapped dates for a book event at Baker & Spice's The Cakery for their Pages to Plates series last week.

More soooooon!

Toro Bravo Book Launch Party

September 30th, 2013

Come out and party with us!

We like to party. You like to party. Come party with us at Toro on Tuesday, Oct. 15th from 5-10pm for the book launch of Toro Bravo: Stories. Recipes. No Bull! There will be food, drinks, music and, of course, books. There’s even a show at 8pm up in the Secret Society Ballroom. Here are the details from the announcement…

• Sidra De Nava Tasting by Virtue Cider
• Live Music by Get a Life Marching Band
• Tapas & Cocktails
• Book Signing
• Q&A with John and Liz
• At 8pm The Century and Thanks will perform upstairs at The Secret Society.

If you didn’t get a chance to hear Toro chef-owner John Gorham on OPB’s Think Out Loud last Friday here’s the link. It’s a really great interview.

And we’ve got more events lined up (tour schedule) for the cookbook including a panel with the Le Pigeon folks this coming Sunday at Wordstock. Maybe we’ll see you there?

Toro Bravo cookbook launch party
Open to the public
Tuesday, Oct. 15th 5-10pm
at Toro Bravo
www.torobravopdx.com

I Love Powell’s

September 23rd, 2013

David Reamer, John Gorham and me at Powell's for our Toro Bravo cookbook event. Happy.

Our first official book event for Toro Bravo: Stories. Recipes. No Bull. was over the weekend at Powell’s and it was great! Thanks to everyone who came out for it and to the Powell’s folks who made it so great esp. Darcy, Morgan, Gin and Jeremy. If you weren’t one of the lucky ones to get a pre-release copy of the book at it (we only had 18 copies and folks entered a raffle to get to buy them) Powell’s will be locked and loaded with plenty of copies in a couple weeks.

After the reading. Before the bourbon. Sort of...

Signing on the dotted lines.

The official launch date for the book isn’t until October 15th after all. (And that’s the night of the book launch party at Toro from 5-10pm! Open to the public.) This Friday tune into OPB’s Think Out Loud if you want to hear us talk about the book. And if you’re around the weekend of October 5th we’ll be at Wordstock that Sunday doing the same thing. Our incredible publishing house will be there too!

Hope you’re doing well & burning the candle on both ends too. Because that means you’re living life to the fullest. Love you.

Toro Bravo: Stories. Recipe. No Bull
pub. date Oct. 15th
$35, McSweeney’s Books
Buy from Powell’s

Upcoming events & tour schedule

Toro Bravo Cookbook Events

September 5th, 2013

Got my first advance copy in the mail of the Toro Bravo cookbook!

It’s real! I got my first advanced copy of Toro Bravo: Stories. Recipes. No Bull and I couldn’t be happier about it. Two and a half years in the making and it’s finally here! The launch date is October 15th but you can pre-order copies from Powell’s, McSweeney’s and Amazon now.

We’re going to seven cities so far for the book tour this fall — New York, D.C., Baltimore, San Francisco, Boise, Seattle and Eugene. Below are events that we’ve already slated in Portland and beyond including the book launch party on Wednesday, October 15th at Toro. I’ll keep updating with posts here as we add new events. If you’re interested in having us visit for a book event or any sort of media please contact McSweeney’s director of publicity Isaac Fitzgerald. You’ll like him. He’s really nice.

New York City James Beard House dinner + Toro Bravo cookbook preview
Essence of Spain: Tapas to Sherry
Thursday, Sept. 19th 7pm
$130 for members, $170 otherwise
Call 212.627.2308 to reserve a seat

Portland Powell’s City of Books reading and signing
Saturday, Sept. 21st 4pm

Portland Wordstock panel — On and Off the Menu: PDX Chefs
Sunday, October 6th noon
John Gorham, Liz Crain, Gabriel Rucker & Meredith Erickson for the Toro Bravo and Le Pigeon cookbooks
Moderated by Karen Brooks
Wordstock event description: “Two famed Portland chefs. Two books hot off the cutting board! What does it take to convert perfect food from restaurant plate to cookbook page. These panelists are shaken not stirred.”

Portland Farmers Market Cookbook Fest
PSU Farmers market
Sat., Oct. 12th, 9am-1pm

Portland Toro Bravo book launch party at Toro
Music. Food. Drinks. Books. Partaaay!
Tuesday, Oct. 15th, 5-10pm

San Francisco Omnivore Books on Food Toro Bravo dinner at Contigo + book signing
Wednesday, Oct. 23rd
Fixed price TBD

Brooklyn Powerhouse Arena book event
Tuesday, Nov. 19th
7pm

Mario Batali thinks you should PRE-ORDER THE BOOK!

Toro Bravo according to him:

“These guys make Portland one of the most exciting restaurant cities in the world today.” -Mario Batali

One of David L. Reamer's many amazing photographs in Toro Bravo: Stories. Recipes. No Bull.

Back of the book with all of the fantastic blurbs from Mario Batali, Cheryl Strayed, Gus Van Sant, Carrie Brownstein, Paul Bertolli and Karen Brooks.

And the beautiful spine. Love!

Toro Bravo Blurbs

June 10th, 2013

Walter Green's beauty of a cover.

I’ve been a little cross-eyed with work lately — both of my current book projects’ final deadlines are June 17th, next Monday! — but I’m not letting the stress kick me especially not when we’ve been getting the most incredible feedback for the Toro Bravo cookbook (McSweeney’s, October 2013) lately. Many of these blurbs below made me cry. I’m not embarrassed to share that. After working on the book for 2 1/2 years getting all of this praise from people I hugely admire, cultural heroes, is tears of joy inducing. I’ll let them speak for themselves. The book comes out in October — so soon now…

“John Gorham is a chef with a unique personality; he is magic. In his book Toro Bravo, he puts all his passion and soul into sharing Spanish cuisine with Americans. I’m certain both professional chefs and home cooks will love it.”–Ferran Adrià, head chef at ElBulli

“Having gone to high school in Spain, some of my most vivid food memories are conjured by Spanish flavors. Gorham’s dishes are not replicas of those in Barcelona or San Sebastian but their flavor and sensibility are as Spanish as anyone’s. These guys (and their stories) make Portland one of the most exciting restaurant cities in the world today.”–Mario Batali

“John Gorham’s cookbook is as outrageously delicious as his food, as lively as his restaurant (my second home in Portland), and as personable as he is. It is a shining testament to authentic cooking. Paying homage to the Spanish tradition and expressed in personal terms, John’s cooking is entirely unique.”–Paul Bertolli

“John Gorham seemingly mind-reads what we want to eat: comfort and craft popping with salty, sweet, spicy flavors. No one better translates Portland’s raging gustatory desires and DIY spirit. This book captures the joy of Toro Bravo; all heart, no bull.”
–Karen Brooks, author of The Mighty Gastropolis

“Here in Portland, Toro Bravo carves an uncommon niche—simultaneously adventurous and comforting. This cookbook, like the restaurant itself, tells the story of one restless spirit’s search for home. These are recipes you’ll want to both cherish and share.”
–Carrie Brownstein, creator of Portlandia

“I’ve known John Gorham for over a decade, since I first got to town and he turned me down for a job. Since that fateful rainy morning, we’ve cooked together, confided in each other, commiserated (read: partied) together, and grown up significantly. Toro Bravo is the greatest expression of who John really is: nostalgic, spirited, brutally honest, fun as hell, and one of Portland’s all-around-greatest chefs. The Toro Bravo cookbook captures his vision, ferocity, determination, and hilarity.”–Jason French, chef-owner Ned Ludd

“So many of my Portland friends have recommended that I eat at Toro Bravo, over the years, that I couldn’t ignore their suggestion. I’ve loved the restaurant’s many ferments, amazing food, and entire aesthetic. In the Toro Bravo cookbook, Chef John Gorham, collaborating with writer Liz Crain, has not only made the flavors of Toro Bravo accessible to home cooks with excellent, easy-to-follow recipes, but shared fascinating stories of his journey to the helm of some of Portland’s best restaurants. This book is filled with culinary inspiration.”–Sandor Ellix Katz, Wild Fermentation and The Art of Fermentation

“You’re gonna love this cookbook. Toro Bravo brought something special to Portland when it opened, and still does: easy-to-love, Spanish-style food in a non-fussy atmosphere.”–Stephen Malkmus, Stephen Malkmus and the Jicks

Toro Bravo is so much more than a cookbook (though it does a damn fine job of being just that). It’s a passionate story of how one great chef found his way by following his heart and trusting his gut. It’s a moving memoir and a gastronomic map. It’s a practical guide and a culinary cri de coeur. It’s the book I’m going to press into everyone’s hands.”
–Cheryl Strayed, author of Wild

Toro Bravo is the amazing story of a man’s life and the building of a great restaurant. I loved it.”–Gus Van Sant

“The Toro Bravo cookbook is unique in its storytelling: John’s personal story, the stories of the restaurant’s evolution, the stories behind the recipes. Toro Bravo’s magic lies in its ability to seamlessly merge the art of cooking with the commerce of dining: these are small plates, with big ideas.”–Andrew Zimmern, co-creator and host of Bizarre Foods

Pre-order the book!

For Your Viewing Pleasure Pt. 9

March 4th, 2013

Toro Bravo charcuterie manager Josh Scofield going through his home tool box finding what he needs to make something that you can read all about in The Toro Bravo Cookbook when it comes out from McSweeney's on Oct. 1st.

Another crazy spell work-wise so you get one of these picture-worth-1,000-words posts. This weekend I worked on the book’s essays quite a bit and met yesterday’s final edits deadline for them and last I weekend worked on some other things for The Toro Bravo Cookbook mostly related to the above photo of Toro Bravo’s charcuterie manager, Josh Scofield, that you’ll know about soon enough. (We also ate Spanish chorizo that Josh brought back from our trip there and drank Basque cider cocktails — so working through the weekends isn’t so bad.) Yes, the project that Josh was walking me through above relates to cured meat and, yes, you can do it in the comfort of your own home. Any ideas?

www.torobravopdx.com

For Your Viewing Pleasure Pt. 8

For Your Viewing Pleasure Pt. 7
For Your Viewing Pleasure Pt. 6

For Your Viewing Pleasure Pt. 5
For Your Viewing Pleasure Pt. 4
For Your Viewing Pleasure Pt. 3
For Your Viewing Pleasure Pt. 2
For Your Viewing Pleasure Pt. 1

Cook the Book — The Toro Bravo Cookbook

February 25th, 2013

This is one of my favorite Toro Bravo dishes -- the radicchio salad with tapenade crostini. If I didn't write the cookbook I'd buy it just for these two recipes. Perfect.

Even though we’ve finished testing and editing all of the recipes for The Toro Bravo Cookbook (due out October 1, McSweeney’s) by now, I’ve been cooking them all again at home because they’re delicious and I love them and also because you can never test a recipe too many times and in too many kitchens. This kind of obsessive behavior makes my friends happy since they get to eat more Toro food.

We’re finishing up the essay edits for the cookbook now too so from here on out this project that we’ve been working on for two-plus years is going to look and feel more like an actual book. We’ve gotten some really rough layouts and of course those are amazing. Wouldn’t expect any less from the fine McSweeney’s team. Here’s a little of what you can look forward to cooking and eating from the comfort of your home when the Toro Bravo Cookbook out this fall. Hope all is well!

Toro's tapenade chock full of tarragon, anchovies and red onion...

Toro's salty preserved lemons. They take 6 weeks to cure and mine are halfway there...

I'm going to do a full post on this soon but for now over the holidays my brother and I brewed the Toro Bravo Red (Breakside Brewery + Toro's recipe) in Cincinnati. He and his wife mailed me a couple bottles once it was ready so that we could try it for the first time together.

We toasted and tasted it together via Skype. Delicious!

A little closer...

Toro Bravo's limoncello. Grated my thumb but worth it. Two bottles of limoncello in the freezer!

Vodka and lemon rind combined...

Limoncello wrapped and ready for the wait...

Toro's limoncello strained after 30 days and into the freezer. Been drinking it the past couple nights and it is so good. Lemony goodness.

The Toro Bravo Cookbook: The Making, Breaking and Riding of a Bull (coming soon to a bookstore near you! Publishes Oct. 1st, 2013)
McSweeney’s
www.torobravopdx.com