Ever wonder what gives the kick to Searsucker’s Corn off the Cob or just how long they spend working on those Smoked Baby Back Ribs at Gingham? San Diego's Top Chef, Brian Malarkey is revealing his best kept secrets in his newly released cookbook, Come Early, Stay Late. Released just in time for the holidays, Chef Brian is stopping by each of his Fabric of Social Dining restaurants to celebrate and sign for his loyal fans.
According to rumors, Come Early, Stay Late is really five cookbooks in one, with over 200 pages of mouthwatering pictures, tips and recipes from Searsucker, BURLAP, Herringbone, Gingham and Gabardine. It even has step-by-step instructions for each restaurant’s best desserts and cocktails! The book also includes anecdotal accounts of Malarkey’s experience in the restaurant industry.
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| Shrimp and Grits is a Malarkey specialty |
Each cookbook signing will feature tray passed apps & hosted Pick & Rocks cocktails:
Dec. 3rd 5-6pm @ Gabardine with Chefs Brian Malarkey & Dave Underwood
Dec. 3rd 7-8pm @ Searsucker with Chefs Brian Malarkey & Shane McIntyre
Dec. 5th 5-6pm @ BURLAP with Chefs Brian Malarkey & Anthony Sinsay
Dec. 6th 5-6pm @ Gingham with Chefs Brian Malarkey & Ryan Studebaker
Dec. 6th 7-8pm @ Herringbone with Chefs Brian Malarkey & Amanda Baumgarten
Come Early, Stay Late is also available online for $29.95 at www.chefspress.com. For more information, visit Brian Malarkey's personal website and follow him on Twitter and Facebook.
