You’ve watched his quirky, kitschy and abundantly informative show, Good Eats; you’ve listened to his quick-witted, sharp-tongued comments as the main commentator on Iron Chef; and you’ve seen him put future Iron Chefs to the test as host and judge on The Next Iron Chef. Now, in the latest installment of the Sauce Celebrity Chef Series, you have the chance to ask the incomparable Alton Brown that cooking question that’s been burning a hole in your cerebrum.
In partnership with Left Bank Books, Sauce is hosting a talk and book signing with the Food Network Star on Oct. 9 at 4 p.m., at The Ethical Society of St. Louis in Clayton in honor of his latest book, Good Eats 3: The Later Years. To receive a ticket for a little one-on-one time with the author as he scrawls his John Hancock on the freshly printed pages, purchase a copy of Good Eats 3 at Left Bank Books.
Trained at the New England Culinary Institute in Montpelier, Vt., Brown spent 10 years working in cinematography and directing videos before he felt compelled to bring his passion for food information to cooking TV – which, at the time, “he found to be dull and uninformative.” Upon graduating from culinary school, Brown brought together his past and present talents to write, produce and star in Good Eats, which first aired in 1999.
To date, Brown has authored six books, including Good Eats: The Early Years, and Good Eats 2: The Middle Years, which precede his newest release. If you’ve yet to pick up a copy of either and are hoping to make an impression on this living wealth of culinary knowledge, better head to Left Banks faster than the time it takes to make a gin fizz; you’ve got a lot of brushing up to do!
This article appears in Sep 1-30, 2011.