Book club gets a whole new meaning with a culinary bent.
When my New York City plans finally started to come together last fall, the first thing I began working up with my two best friends, and former LA roommates, Ashley Quinn and Katzie Guy-Hamilton, was a food-focused book club. Food had long been a joining theme in our friendships—Quinn and I had explored many Philadelphia restaurants during college and I went through Spago’s pastry boot camp with Guy-Hamilton—so there really were no two better ladies to begin a literary fest with.
Fast-forward five months and as I’m finally starting to settle into my skin here (between trips to Morocco, Boston, Atlanta and Hawaii), we began rEATers, our force de literary culinare. An e-vite announced our intent to a mix-up of chefs, writers, creatives, and a few friends who just happen to love food and also enjoy a good page turner—that rEATers (yes we named our little club) would gather in February for a discussion of Gabrielle Hamilton’s wildly enjoyable Blood, Bones & Butter.