Revival Market hosts a book signing and dinner event with Taylor Boetticher and Toponia Miller, owners of the renowned Fatted Calf Charcuterie in San Francisco and co-authors of the just released cookbook In the Charcuterie: The Fatted Calf's Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits and Other Meats.
The hardcover, full color photography cookbook is available for pre-order ($40) by calling Revival Market at 713-880-8463.
A cookbook signing will be held from 5-6 p.m., which is free and open to the public. At 7:30 p.m., a special dinner, limited to 40 guests, will start with complimentary cocktails. Chefs Pera and Dorris will prepare a four-course dinner, served family style, that features recipes from In the Charcuterie.
Hors d'oeuvres
Chicken liver mousse crostini, oxtail terrine, duck and lemongrass sausage
First course
Crespelle and chanterelle in game bird broth, bread and lardo, five-spice baby back ribs and winter salad with bacon
Second course
Goat shoulder Birria, Brasato al Midolo, Céleri rémoulade and Fagioli all' Uccelletto
Third course
Olive oil polenta cake with thyme honey, old fashioned Apple cobbler