November Celebrations (366 Menus of Celebrations: An Anthology of Seasonal Stories and Flavors)

November Celebrations (366 Menus of Celebrations: An Anthology of Seasonal Stories and Flavors)

A collection reflecting the memories, joyful festivities, and bright spots of those who earn their living while playing with food… expressed in menu form by honoring influential people, historical touchstones, and traditions of yore alongside food holidays, pop culture references, and the flavors dreams are made of. Through the rollercoaster of life and the never ending news cycle, finding reasons to celebrate can be hard. All the more reason to indulge, embrace, learn, preserve, and both preserve and evolve our common gastronomic and cultural traditions. With a month of joyful menus plus a handful of recipes within these scrumptious pages, there's plenty to be shared with loved ones. This collection is an example of compassionate excellence. May we be blessed by hillary's variety and the tenderness of her passion for the earth, its cornucopia of hope, healing, and community. ~Elizabeth Pipes Swanson HILLARY LAUREN is a 5th generation chef with a passion for seasonality, sustainability, and raising awareness of the impact of food security. Her culinary endeavors developed over countless hours perched on her grandma EdyeBelle's kitchen counter scribbling notes, or cutting curly fries and syruping rainbows on snow cones at her family's cafes in Idaho. This foundational joy was honed at the Culinary Institute of America in New York and Napa Valley, refined at the Bouchon Bakery and Swanson Vineyards in Napa Valley, explored while with Bon Appetit at Google's Mountain View headquarters, and creatively driven after developing food allergies in the midst of her culinary career. She supports others as a private chef, certified nutrition coach, and consultant―forever curious to learn more about the healing powers of food. hillary established Pickle Pie Publishing to self-publish her book, 366 Menus of Celebrations, after learning more about the constraints, limitations, and expenses while comparing possibilities within the established publishing system. She hopes to help others self-publish their books and share the joy of authorship with many. She lives and plays on an island in the Pacific Northwest with her sweet suitor and a revolving menagerie of animals. When not experimenting in her kitchen, she can be found with soil-stained hands walking barefoot in the garden, quietly reading in a cozy corner, or dreaming up stories of the seasonal flora, furry fauna, and funky fungi. She finds joy in perusing grocery shelves and market stalls, foraging wild edibles, and sharing the delights of afternoon tea. ELIZABETH PIPES SWANSON was born of a Cuban mother and fifth-generation New Orleans father, and grew up in the Crescent City. She is a dreammaker and tastemaker known for her warm and marvelous style of entertaining and love of traveling the world with her charismatic husband Clarke W. Swanson. Elizabeth is a loving mother to three beautiful daughters, doting grandmother, and keeper of chickens, burros, geese, cats, and dogs. She comes and goes in a flash donning pastel garden boots and sprinkling fairy dust! BRENDA NORRIE PADIA took on the immense task of editing this entire compilation while working full time in research, adventuring with her husband and bringing new life into the world with the birth of her son. She is amused by perusing menus, magazines, and signage for grammar. MICHELLE BRIGHTSTAR passionately LOVES everything about food: the options, flavors, textures, choices, spices, savory or sweet, the alchemy of combining foods for a meal, dressing up the table, and gathering our friends and family around to feast together. As a fine art painter, Brightstar brings all her senses into play when creating in the kitchen or art studio. You'll find her there exploring, testing, creating, being, sharing, and loving. ABEL F. PADILLA started his culinary career in a small restaurant at 16 years old. First inspired by his grandma's love and dedication for cooking for the whole family, he now feels pride working alongside his talented kitchen team. Abel was born in Los Angeles, raised in Jalisco Mexico, and currently resides in San Jose California. ADRIANA TELIAS is originally from Uruguay South America. She has a background in Plant Science and is a registered dietitian nutritionist. Her goal is to work in disease prevention and promote environmentally sustainable diets. She lives with her husband and two kids in the San Francisco Bay Area. ALECIA Di QUATTRO was born in the San Francisco Bay Area. She embraces her offbeat upbringing and Italian Gypsy heritage, and has a vogue aesthetic inspired by vintage fashion, art, and rock and roll. She continuously aspires to flourish and make the world around her a beautifully unique place. Her love of the culinary arts gives ample allowance to share a favorite dish, scaccia―it embodies her layered style. ANANI TAYIKOS LAWSON has a passion for wine and proves it as a certified sommelier who conducts wine tours in California and France. He has experience at Thomas Kelle