By Cathy McKenzie, WSU Mount Vernon
MOUNT VERNON, Wash. – James Beard Award-winning chef, restaurateur and cookbook author Marc Vetri will share his culinary insights – and fresh pasta samples – at a free, public book signing at 7 p.m. Thursday, April 16, at the Washington State University Mount Vernon Research Center.
By Sylvia Kantor, College of Agricultural, Human & Natural Resource Sciences
SEATTLE – If Dan Barber had his way, there would be a wheat breeder like Stephen Jones in every corner of every state. Jones features prominently in the new New York Times bestseller, “The Third Plate: Field Notes on the Future of Food,” written by Barber, chef and owner of Blue Hill in Manhattan and Blue Hill at Stone Barns Food and Agriculture Center in Pocantico Hills, N.Y.
By Sue McMurray, College of Business
PULLMAN, Wash. – The cookbook “Crimson Spoon: Plating Regional Cuisine on the Palouse,” is a finalist in the professional kitchens category of the International Association of Culinary Professionals. Winners will be announced during IACP’s 36th annual conference in Chicago on Saturday, March 15.