Richard Sandoval and Gabrielle Hamilton celebrate new cookbooks with D.C. dinners
D.C.’s place as a top culinary city is getting more validation this week as two of the nation’s top chefs visit to promote new cookbooks.
On Wednesday, Nov. 19, from 6 to 9 p.m., chef Richard Sandoval will be in D.C. to host a release party for his new cookbook, Richard Sandoval’s New Latin Flavors, a collection of more than 125 recipes that offer a new vision of contemporary Latin cooking, many inspired by his restaurants and streamlined for the home chef.
A review of the book on Amazon by chef Michael Mina says, “New Latin Flavors is the perfect inspiration for cooking and entertaining with bold yet balanced flavors. From classics like mahi mahi ceviche to twists on staples like the bacon guacamole, Richard inspires readers not only to cook with flavor but to enjoy it in the company of others with great entertaining.”
Sandoval is no stranger to D.C. The former professional tennis player-turned-chef operates six restaurants in the city (Ambar, two locations of El Centro DF, Masa 14, Toro Toro, and Zengo) in the city and one in Northern Virginia(La Sandia).
The release party will be held at Toro Toro, 1300 I St. NW. Admission is $75, and includes a signed copy of the book, unlimited appetizers, bottomless cocktails and wine, and a $25 gift card that can be used during a future visit to any Sandoval restaurant. Tickets can be purchased online.
Meanwhile, while she doesn’t have a restaurant in D.C., chef Gabrielle Hamilton has plenty of fans. And they will have the opportunity to meet her on Thursday, Nov. 20, when she is the guest of James Alefantis at his restaurant Buck’s Fishing & Camping, 5031 Connecticut Ave. NW. Alefantis, in partnership with the neighboring bookstore Politics & Prose, is holding a special dinner to celebrate Hamilton’s new cookbook, Prune.
Her first book, the New York Times bestseller Blood, Bone & Butter: The Inadvertent Education of a Reluctant Chef, won the James Beard Foundation’s award for Writing and Literature in 2012. The book drew strong interest as a result of Hamilton’s discussion of her long-term relationship with a woman and her subsequent marriage to a man. Her new book is also creating a stir, as it differs from most cookbooks designed for the home chef. She wrote it as if she was speaking to her line cooks, with annotations that are written in her own handwriting — an interesting combination of warnings and advice, with encouragement in the mix.
As part of Thursday’s celebration, chef Amy Brandwein of the soon-to-open Centrolina will be cooking a dinner inspired by recipes from Prune, as well as Hamilton’s time in Puglia, Italy. Chef James Rexroad of Buck’s will assist with the dinner, and the featured dessert will be created by Chef Lauren Parlato of Little Red Fox. Wine will be provided by Roanoke Valley Wines.
Admission to the dinner and a copy of the cookbook starts at $150 ($140 for members of Politics & Prose). Tickets can be purchased online.
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