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Feasting with Michael Ruhlman

Chef/author Michael Ruhlman and Anson chef Jeremy Holst team up for an unforgettable meal

Michael Ruhlman's latest release, Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, hit stores in September. Images courtesy of Taste Five Media

December 7, 2011

Feasting with Michael Ruhlman
Chef/author Michael Ruhlman and Anson chef Jeremy Holst team up for an unforgettable meal


written by Marion Sullivan


Next Tuesday, December 13 is a highly anticipated date. Anson Restaurant’s executive chef, Jeremy Holst is hosting a dinner with chef/author Michael Ruhlman. With the exception of the four days of the Wine + Food Festival, locals rarely have the opportunity for face time with a figure as highly ranked on the culinary ladder.

A native of Cleveland, Ruhlman burst upon the scene in 1997 with his hot hit, The Making of a Chef: Mastering Heat at The Culinary Institute [of America], a chronicle of his years at the school. While working on his second book about chefs and cooking, The Soul of a Chef, he co-wrote The French Laundry Cookbook with Thomas Keller. Next came two more with Keller: Bouchon and Under Pressure, the first American cookbook to explore sous vide cooking.

Ruhlman wrote A Return to Cooking with Eric Ripert, chef-owner of Le Bernardin; was a contributor to Alinea, by Grant Achatz; wrote Charcuterie: The Craft of Salting, Smoking and Curing with chef Brian Polcyn; and authored The Reach of a Chef: Professional Cooks in the Age of Celebrity and Ratio: The Simple Codes Behind the Craft of Everyday Cooking. His most recent release, Ruhlman’s Twenty: 20 Techniques, 100 Recipes, A Cook’s Manifesto, just came out in September.

“I am completely thrilled to be coming to Charleston,” Ruhlman shared. “One of my mentor chefs, Eve Felder, is a Charleston native, and I consulted her when I was developing my butter-poached shrimp and grits recipe for the new book. Grits are one of the great-undervalued foods, and Charleston is grits central.”

The chef has known about Anson Mills grits for years, thanks to Thomas Keller’s use and recommendation. “The idea that I might actually get to grind my own grits, in Anson’s kitchen, where it all began? I can only say I have one of the luckiest jobs in the world,” adds Ruhlman.

An Evening with Michael Ruhlman: Tuesday, December 13, 6:30 p.m. Anson Restaurant, 12 Anson St. $75; plus $25 optional cocktail and wine pairing.(843) 577-0551, www.ansonrestaurant.com

Anson will have copies of Ruhlman’s Twenty on hand for Ruhlman to sign at 25% off the cover price. When making your reservation, please state how many copies you wish to have included for your party.

Can’t make the dinner? Then visit Heirloom Book Company on Wednesday, December 14 from 6-8 p.m. for a book signing where several of Ruhlman’s titles will be available along with drinks and appetizers prepared by Holst.

For more information on the dinner, click here.

For Michael Ruhlman’s recipe for Citrus-Cured Salmon, click here.

To find more events coming up this month, click here.






 
Date: 
Wed, 12/07/2011