FRENCH TOAST SANDWICHES + A BOOK TOUR!

This fall, I'm roaming the West Coast, and taking a trip to NYC, to talk about food with all of you and to share this book I love. Mark your calendars and please come say hello... I'd be thrilled to see you!  

 *Big Launch Party ~ Book Signing and Popsicles in the Edible Schoolyard Garden ~ Berkeley
Omnivore Books will be selling copies of the book.

Open to the Public. Kids are welcome. Bring a friend. The more the merrier!

September 7th, 2-4 @ The Edible Schoolyard Berkeley, 1781 Rose Street 

*Book Signing and Conversation ~ Corte Madera

With Kimberley Hasselbrink of The Year in Food and Vibrant Food

September 14th, 4pm, Book Passage, Corte Madera 

*Book Signing + Demo ~ Seattle

September 24th, 6:30 pm, Book Larder. 5252 Fremont Ave, N, Seattle, Washington

*Food Photography and Styling Workshop ~Portland
September 26th, 3-5, PDX Culinary Alliance. Portland. Sold out.

*Book Signing + Tasting ~Portland
September 27th, 10am-1:30 pm. Beaverton Farmers' Market, Portland

*Cooking Class ~ Portland

September 27th, 6:30-8 Pages to Plate @ The Cakery, Portland Sign up and purchase tickets here!

*Book Signing and Tasting ~ Portland

Powell's Books joins Pastaworks for a culinary book signing. 
September 28th, 3-5pm Pastaworks-Hawthorne, 3735 SE Hawthorne, Portland

*Book Signing ~ New York City

October 8, 11-1. Union Square Greenmarket
  
*Featured Speaker, Maker Talk with Apartment Therapy/ The Kitchn ~New York City ~ new event!
October 8th, 7pm Subculture, 45 Bleecker Street, NYC Tickets available here

*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project  ~Berkeley

Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen! 

All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.

October 11th, 10:30-1:30 @ The Edible Schoolyard Berkeley. Purchase Tickets here. 

*Yummy Supper Cooking Class to Benefit the Edible Schoolyard Project  ~Berkeley

Pair up with one of your favorite kids (your own, a grandchild, niece/nephew, or young buddy) and let's cook and eat a few of my favorite recipes in the amazing ESY Kitchen! 

All proceeds benefit The Edible Schoolyard Project. Space limited to 30 participants.

October 18th, 10:30-1:30 @ The Edible Schoolyard Berkeley. Sold Out. 

*Panel Discussion ~San Francisco  
Contemporary Food Writing and the Future of Culinary Publishing

@ The Book Club of Calufornia's Symposium, "A Feast for the Eyes: Gastronomy & Fine Print"

With Phyllis Grant, Cheryl Sternman Rule and Celia Sack.

October 24th, 2:30, San Francisco. Tickets and info available here.

*NCIBA Author Reception ~ San Francisco
October 24th, 6-7:30pm 

*Book Signing + Tasting ~ San Francisco

Come to the Ferry Building for the Harvest Festival - I'll be signing books at Stonehouse Olive Oil!

October 25th, 11-1, Stonehouse Olive Oil, San Francisco Ferry Building 

*Book Signing + BBQ Sauce Demo at Oaktown Spice Shop ~ Oakland

October 29th, 5-7, 530 Grand Ave, Oakland.

*Book Signing + Conversation ~ Los Angeles 
In conversation with Adrianna Adarme of A Cozy Kitchen 
November 9th, 3-4pm Diesel, A Bookstore. Brentwood Country Mart. 

*Book Signing ~ Sebastopol, California
November 15th, 7pm Copperfield's Books, Sebastopol. 138 North Main, Sebastopol

*Book Signing + Tasting ~ Albany, California
December 6th 3-5pm, Flowerland, 1330 Solano Ave, Albany 

FRENCH TOAST SANDWICHES with Peaches and Mozzarella

recipe and photo excerpted from Yummy Supper: 100 fresh, luscious & honest recipes from a {gluten-free} omnivore 

Sandwiched between two slices of French toast, peaches get juicy and sweet in the hot oven, and are oh so good with warm, melty mozzarella. Add a drizzle of maple syrup . . . yum! 

While I am partial to the peach and mozz combination, you can make these sandwiches with all sorts of other fillings—baking French toast is an easy way to feed a crowd for breakfast or brunch. In the winter, try sliced pears with mozzarella or even Parmesan. You can also stuff your French toast sandwiches with jam and cream cheese any time of year. 

INGREDIENTS makes 4

• 2 eggs
• 1⁄2 cup milk
• 1 tablespoon maple syrup, plus more, warm, for serving
• 1⁄2 teaspoon vanilla extract 
• Pinch of sea salt
• Sprinkle of ground cinnamon
• 8 slices sandwich bread {GF folks: I particularly like Canyon Bakehouse 7 Grain Bread here}
• 4 tablespoons salted butter
• 3–4 ounces fresh buffalo or cow’s milk mozzarella, thinly sliced
• 1 peach, pitted and sliced into 16 thin wedges 

 
Preheat the oven to 375°F. Generously coat a large baking sheet with butter. In a wide shallow bowl, whisk together the eggs, milk, maple syrup, vanilla, salt, and cinnamon.

Submerge each slice of bread in the eggy batter for 30 seconds or so. You want to coat the bread but not let it get soggy. Place all 8 slices of battered bread onto your greased baking sheet. Bake in the hot oven for 10 minutes. 
 
Remove the baking sheet from the oven and flip all the slices of bread. Tuck a nub (teaspoon or so) of butter under each slice of toast before returning the baking sheet to the oven. Top half of the bread slices with a layer of mozzarella and four peach wedges. Continue to bake for 8 to 10 minutes, until all the toast is golden brown and the mozzarella is nice and melty. 

Assemble the sandwiches and generously drizzle warm maple syrup over the top. Serve right away. 

......................