Two weeks until the "Unforgettable" Meet & Eat? What's your dish?

Unforgettable tells the story of culinary ground-breaker and legend Paula Wolfert This biographical cookbook is a labor of culinary love, sharing more than 50 of Paula's most iconic dishes, selected by a criterion expressed in Paula's fourth book Paula Wolfert's World of Food, "When I develop recipes, I always look for ways to develop what I consider the Big Taste...food that is deeply satisfying, and that appeals to all the senses.I like dishes that leave their flavor with me, whose flavors and aromas I will never forget."

The book is divided by periods in Wolfert's life, and we discussed at the last club that it would be fun to organize the Meet & Eat in sections. Kimberly G., Anna, and Suzette have gotten us started by picking recipes from the Eastern Mediterranean Mezze Spread.

RSVP: cookbookclub@worldspice.com

Wednesday, March 7th
6:30 - 8:30 pm

World Spice Merchants
1509 Western Ave.
Seattle, WA 98101

RSVP: cookbookclub@worldspice.com

Pick a dish or region of the book and rsvp with the page number. This is going to be fun!

An Eastern Mediterranean Meze Spread (pg. 195)
Anna: Eggplants with Creamy Walnut Spread and Pomegranate Seeds
Kimberly G.: Muhammara
Suzette: Deconstructed Hummus

There are three other recipes in this section if anyone would like to take them: Mussels Saganaki and Pomegranate Glazed Pork Skewers served with Cracked Green Olive, Walnut and Pomegranate Relish.

Reminders for new guests:

Bring serving utensils for your dish.
Just make tastes for everyone -- not full servings.
World Spice provides, plates, flatware, water and glasses.
Feel free to bring alternate beverages to share.

Join us in May for an early Cinco de Mayo celebration as the World Spice Cookbook Club explores Nopalito. At his two popular Nopalito restaurants in San Francisco, chef Gonzalo Guzman and company turn out authentic, home style Mexican cuisine using seasonal, organic ingredients. Nopalito, contains 100 regional recipes, covering everything from basic staples like home-made masa, and queso fresco to Nopalito favorites such as Sweet Potato Tamales with Mole Amarillo and Potato Gorditas with Chorizo. This book is guaranteed to take you out of your "taco night" rut.

February: Half Baked Harvest by Tieghan Gerard
March: Kaukasis: The Cookbook by Olia Hercules
April: Unforgettable: The Bold Flavors of Paula Wolfert's Memorable Life by Emily Kaiser Thelin
May: Nopalito by Gonzalo Guzman and Stacy Adimando
June: My Rice Bowl: Korean Cooking Outside the Lines by Rachel Yang and Jess Thomson
July: Six Seasons: A New Way with Vegetables by Joshua McFadden with Martha Holmberg
August: Istanbul & Beyond: Exploring the Diverse Cuisines of Turkey by Robyn Eckhardt
September: Chai, Chaat & Chutney: A Street Food Journey Through India by Chetna Makan
October: Kachka: A Return to Russian Cooking by Bonnie Frumkin Morales with Deena Prichep
November: The Side Dish Handbook by Torie Ritchie

Never opened one of these emails before and now you are wondering what the World Spice Cookbook Club is all about? Here is a quick refresher:

Membership in the club is free, and we "Meet & Eat" the first Wednesday of the month. Every member brings a dish prepared from the featured cookbook, and we all gather to discuss the book, the food and whatever else comes to mind! Benefits include a 20% discount off cookbook club selections -- both in store and with the discount code "bookworm" online -- and a giveaway at each meeting.

Want to share the fun with a friend? Tell them to sign up in the store or email us at: cookbookclub@worldspice.com.

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