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!)
Read all about the night and see more photos here!