Also like his act, the book forswears profanity - not least because Dad Is Fat isn't just kid-friendly but kid-centered. But now an unexpected oath hangs in the air: the W-word. He wonders why people keep saying his contribution to goofy-father lit feels so ...
"Sentimental?" he asks. "Does wistful mean, I don't know, a sentimentality, a sincerity?" I make some fumbling defensive noises while scrolling through a mental thesaurus for a more flattering alternative, something less Proustian. But Gaffigan isn't really complaining. This comic, whose lens is perhaps second only to Jerry Seinfeld's in terms of clarity and polish, is just doing what he does: observing.
Whole Foods CEO John Mackey and professor Raj Sisodia discuss their book, Conscious Capitalism, on Thursday, January 31. The duo delve into how companies can be successful by creating a culture that values morality and supports employees.
Bobby Deen, one of Paula Deen's two sons, will be in Kansas City on Monday, February 11, to discuss his latest cookbook, From Mama's Table to Mine: Everybody's Favorite Comfort Foods at 350 Calories or Less.
And Michael Pollan returns to Kansas City on Friday, May 10, with his latest book, Cooked: A Natural History of Transformation. Pollan is in his own kitchen for this one using earth, wind, fire and water to "transform" raw ingredients into dinner. All three talks are Rainy Day Books events. Tickets are not yet available online.
"It's a user-friendly book," Davis says. "Even people that don't like to cook will like to read this book."
Ray will be in town Sunday, June 10, at 4:30 p.m. for a 90-minute conversation with Vivien Jennings, the founder of event organizer Rainy Day Books. Tickets are $24.99, and that includes a signed copy of the softcover book, which has more than 200 recipes for burgers and grilling sides.
"I absolutely love living in Kansas City and proudly play the role of cheerleader for my new Midwestern hometown," says Murphy.
The freelance writer, who has been writing travel guides primarily about Italy for the past decade and is currently penning several titles for Frommers, released her book on the KC eating scene last month. Fat City caught up with the Waldo author to discover what's inside her latest guide.
Now I wouldn't mind tasting a little squirrel fricassee (particularly a few of the pesky scamps eating the tomatoes in my backyard), but I haven't ever had the opportunity ... yet. So what does squirrel taste like? I asked Jefferson City-based writer Dryden. Chicken?
"It's actually pretty good," says Dryden, who created and taste-tested recipes for rabbit, squirrel, pheasant, wild duck, wild turkey, catfish and walleye for the 198-page softcover cookbook published by the Missouri Department of Conservation this year. "It does taste a little like chicken, but the meat is darker and leaner."
The man who once suggested that Arthur Bryant's was "the single best restaurant in the world" is coming back to Kansas City. Humorist Calvin Trillin will be speaking about his new book, Quite Enough of Calvin Trillin: Forty Years of Funny Stuff, on Tuesday, September 27, at 7 p.m.
The Kansas City-born writer currently lives in Greenwich Village but has always maintained a connection to this city, in part because of the famous statement about the barbecue at 18th and Brooklyn that he made to Playboy in 1974.
If all servers in Kansas City took their profession as seriously as David Hayden -- waiter, blogger, consultant -- the local restaurant scene would be a very different place. Hayden is a career waiter, an occupation that once garnered more respect than it does now. (In Europe, a veteran waiter is a prized employee; in Kansas City, they're lucky to find jobs.) Fat City reported last March that Hayden had left McCormick & Schmick's restaurant on the Plaza to ply his craft at the Majestic Restaurant, 931 Broadway.
Tonight -- from 6:30 to 8:30 p.m. -- Hayden will be working at the Majestic, but as a bookseller, not as a server. Hayden will be celebrating the release of his first book, Tips Squared: Tips for Improving Your Tips in the Pendergast Club, the third-floor cigar club in the historic Majestic Restaurant building.
Kansas City just can't get enough of author Stephen Fried. The Pennsylvania-based journalist attracted a standing room-only crowd last year at the Kansas City National Archives when he gave a presentation based on his hardcover biography, Appetite for America: How Visionary Businessman Fred Harvey Built a Railroad Hospitality Empire That Civilized the Wild West.
Fred Harvey (1835-1901) wasn't just the first truly great restaurateur in the United States, he created a business that was a major Kansas City corporation for the first half of the 20th century. "The problem," says Fried, "is that the story of Harvey family has been all but erased from Kansas City history."
Fried is trying to correct that. He'll return to town on Thursday, May 19 to sign the softcover version of his book and speak at the Central branch of the Kansas City Public Library.
When you sit down to write about yourself, it's difficult to step away and figure just how much the reader needs to know to follow your story.
And in the compelling Life, on the Line: A Chef's Story of Chasing Greatness, Facing Death and Redefining the Way We Eat, chef Grant Achatz and business partner Nick Kokonas struggle with that very issue. The result is a book that swings wildly from poignant looks inside one of the country's most influential restaurants, Alinea, to a superfluous assessment of a golf game.
LOOKS GREAT TO ME!
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