Eat, Drink, and Be Literary ("EDBL") is an annual series hosted at Brooklyn Academy of Music that gives guests the unique opportunity to partake in discussion and have dinner with renowned authors in an intimate setting. Each event's menu is inspired by the author featured that evening. Below we find out a bit more about these noteworthy literary celebrations.
-How is the menu for each event selected?
Prior to each event, the featured author is asked "What foods inspires you?" "What do you have fond childhood memories of that you mom or dad cooked at home?"
Some of our authors have very strong opinions of what they'd like on the menu. Some even have sent along a favorite recipe that we will recreate. For instance, on June 8th, we are using author Bill Clegg's personal fried chicken recipe for dinner. When Bill sent over his recipe, he also sent very specific prep instructions. My favorite was “Shake off as much buttermilk as possible without wiping or rinsing. Shake in tupperware or brown paper bag or whatever container lets you shake the HELL out of the meat."
-When did this series begin?
Eat, Drink & Be Literary began in 2005.
-What was the inspiration behind the EDBL series?
How are the authors chosen?
The authors are chosen by BAM’s Director of Humanities Violaine Huisman and the National Book Foundation’s Assistant Director Leslie Shipman.
-What is the authors’ role at the event itself? How do they interact with the guests?
Each author joins a room full of guests for a wonderful dinner prepared by Great Performances in BAMcafé. As the program begins, authors read from their work, engage in conversation with the selected moderator, answer questions from the audience, and sign books at the end of the evening. It’s a very intimate setting where guests have the opportunity to engage directly with the author.
-What are you most looking forward to in this year’s series?
This year we have added to the line-up non-fiction writers in addition to fiction writers, leading to one of our most diverse and exciting line-ups to date!
Upcoming EDBL Menus:
EDBL March 1st:
Ft. Chef David Heredia of Dizzy’s Club Coca-Cola
Simple Green Salad with Blue Cheese Crumble, Walnuts and Herb Vinaigrette
Dizzy's Signature Fried Chicken
Bourbon Glazed Meat Loaf and Sweet Potato Wedges
Three Bean Stew
EDBL March 15th:
Ft. Chef Saul Bolton of Brooklyn Museum
Housemade Focaccia with Fava Bean Purée
Young Escarole Salad with Fennel, Red Onion and Roasted Orange Vinaigrette
Pasta Norma with Eggplant, Tomato, Basil and Ricotta Salata
Lamb Ragu with Soft Polenta and Pecorino
Assorted Italian Cookies
EDBL March 22nd:
“Authors Pick Menu”
Pan Seared Salmon with Lemon Beurre Blanc
Sautéed Broccoli Rabe with Garlic
Red Bliss Potato Salad with Dill Cucumber
Slow Roast Chicken with Whole Grain Mustard Sauce
Warm Sorghum Salad with Pea Shoots, Poached Asparagus and Shaved Asiago
Assorted Cookies and Brownies