Guest Chefs and Cookbook Launches at Animal

October 9, 2013
by Lesley Balla

Continuing the Cooking With Friends events at Animal, chefs Jon Shook and Vinny Dotolo have two hot shots coming in from the East Coast and South. First, on Sunday, October 27, Oxford, Mississippi's John Currence (City Market, Snackbar) will cook a four-course menu, which includes dishes from his new cookbook, Pickles, Pigs & Whiskey. Currence is more like a Southern food ambassador than just another Southern chef, creating dishes like lamb neck stew, cornbread-stuffed quail and catfish "chips." Tickets for the dinner are $95 and include a copy of the book; a portion of sales will go to Currence's charity of choice.

And then on Sunday, November 3, Carlo Mirarchi from Brooklyn's famed Roberta's and Blanca cooks with Shook and Dotolo in celebration of his new cookbook, Roberta's. The restaurant was one of the first to become known for its rooftop garden and urban farming in NYC, and is a hipster paradise for wood-fired pizzas, communal tables and long waits. Blanca is much more exclusive, with only 12 seats a night at $195 a head. So this six-course dinner for $125, which includes a cookbook, is a steal. For reservations for either dinner, call Animal at 323-782-9225.

jon shook
vinny dotolo
john currence
carlo mirarchi