Last week, author Crystal King's debut novel, Feast of Sorrow, was released into the world. The novel is centered around ancient Roman foodie and bon vivant, Apicius, who threw lavish parties for Caesar Tiberius and was the inspiration for the world's first known cookbook. In its first week on the shelves, Feast of Sorrow - set amongst the scandal, wealth, and upstairs-downstairs politics of a Roman family - has been hailed as "a big, fat, juicy read"; "a delight to the senses ... to be savored & devoured"; and "truly a feast for readers."...
Sounds more like a 5-star restaurant menu than a novel, right? Well, it's well-deserved. In addition to being a writer and self-proclaimed Italophile, Crystal is also a total foodie who, during the writing process, took a deep dive into ancient Roman cookery and came out on the other side with not only a successful debut novel, but also a personally curated cookbook of recipes from the original ancient text, Apicius, re-created by (and for) modern-day cooks!
<-- This very special text will be provided - free of charge - to anyone who attends our very special Modern Taste of Ancient Rome event with Crystal King and Chef Patrick Campbell on May 9!
Some of you have already gotten a sneak peek at Crystal's recipe for Chicken in Dill Sauce (not on our e-mailing list? Click here to sign up!), and you'll find her recipe for Honey Fritters in this great NPR article. But we at the BCAE want to offer something for the more adventurous foodie. From A Taste of Feast of Sorrow, edited by Crystal King, we present:
Blood Sausage with Pine Nut Puree and Apician Salad*
Chef Campbell has been delighting diners in Boston for years, most notably at No. 9 Park and Café Art-Science. This recipe is definitely for the more adventurous chef! Blood sausage can be found in the Apicius cookbook (2.3.2) but, strangely, the ancient recipe also includes hard-boiled egg yolks. For this version, he went with a more modern blood sausage recipe, with an accompanying pine nut puree and a salad vinaigrette of which Apicius himself would have been proud.
Join Crystal King and Chef Patrick Campbell for a culinary walk through Ancient Roman history!
A Modern Taste of Ancient Rome
Tuesday, May 9, 2017 | 6:00 - 9:00pm
Tuition*: $65.00 | Member Cost: $55.00
Materials Cost: $30.00
*Attendees will also recieve a complimentary copy of Crystal's cookbook, A Taste of Feast of Sorrow!
Copies of Feast of Sorrow will be available for purchasing - and signing! - at the event.