I'm a very lucky lady. I got to be Mark Bittman's date when he was in town for the James Beard Public Market fundraiser dinner at Leftbank Annex last night. Greg Higgins of Higgins Restaurant put together an incredible Pacific Northwest bounty meal comprised of recipes inspired by Mr. B's latest book How to Cook Everything Fast which Higgins joked in his intro. to the event was probably "the longest book on fast cooking." It's a whopping 4+ pounds after all. (My favorite dishes that I've cooked from the book so far: miso glazed catfish with mushrooms, caramelized cod and Vietnamese-style fish sauce brussels. Mmmmm!)
The James Beard Public Market has been in the works now for nearly 15 years and it looks like we'll finally have a market sooner than later. There have been all sorts of recent developments including the securing of the space at the west end of the Morrison bridge from the county for development, the partnership with the Norwegian design firm Snohetta to design it, the partnership with Bon Appetit Management Company to develop the teaching and demo. kitchens and on and on. In other words, things are moving right along now and gaining momentum. There are so many great local food folks involved including board secretary Janie Hibler, outreach and operations director Ann Forsthoefel, board members Lisa Sedlar and Greg Higgins and many, many more.
The dinner met the night's fundraising goals and the highlight was Mr. Bittman's inspiring speech which you can listen to here if you weren't able to attend:
The sound is pretty crappy but if you crank it up you can get most of it. There were a lot of bodies in the room and a lot of wine glasses if you know what I mean.
I'm really looking forward to one fine day when we have a large urban, indoor/outdoor year-round public market. I grew up in Cincinnati with Findlay Market and I really get how important these hubs can be to local culture. I want it! I want it now! Patience. It will soon be. Help make the James Beard Public Market dream a reality. Let's do this thing.
Leftbank Annex all pretty for the event. Three Leg Torso playing on the stage just out of view of the photo to the right.
Mark and Bon Appetit Management Co. CEO and co-founder Fedele Bauccio before the dinner.
Super tasty menu from Greg Higgins.
EVERYONE left with a copy of Mark's How to Cook Everything Fast.
Mark giving his inspiring speech. Link to the audio is above.
Greg Higgins' yummy dessert.
Mark and James Beard Public Market executive director Ron Paul at the end of the night.
The happiest and luckiest person I know at the end of the night. Yep.
Learn more about the James Beard Public Market at www.jamesbeardmarket.com