Friends – I am delighted to announce a very exclusive dinner for my book, Karma and the Art of Butter Chicken on Monday, November 28, 2016 from 7:30 PM to 10:30 PM (EST) in Herndon, VA

Chef Philip Jura Marzelli invites you to his second DC Salon. A Parisian Salon is a gathering of people under the roof of an inspiring host, held partly to amuse one another and partly to refine the taste and increase the knowledge of participants through conversation.

The Chef is honored to showcase his interpretation of recipes from Monica Bhide‘s latest novel, “Karma and the Art of Butter Chicken” during his five-course meal with wine pairings selected by Will Fink of Rose’s Luxury. Your ticket purchase includes a copy of Monica Bhide’s novel and she will be signing books that evening.

If you want the details to this exclusive event, please email me for the password – Exclusive event for Karma and the Art of Butter Chicken. 

 

Monica Bhide is an award winning writer, accomplished literary coach, gifted poet, storyteller, and educator with a lyrical voice and universal appeal. As a note international food writer, Bhide has built a diverse and solid audience through her books and articles in top-tier media such as: The New York Times, The Washington Post, Ladies Home Journal, AARP-the Magazine, Parents Chicago Tribune, Christian Science Monitor, Bon Appétit, Town and Country Travel, Food and Wine, Cooking Light, Coastal Living Health, Better Nutrition, and many others.

Philip Marzelli is currently the Sous Chef at Garrison restaurant in Washington, D.C. In the six years that he has spent in D.C. since his graduation from the Culinary Institute of America, Chef Marzelli has made a name for himself through hard-work, dedication and passion for his field. He has spent considerable time forging relationships with farmers and sourcing local produce to use in the kitchen.

Will Fink is a bartender and the beer buyer at Rose’s Luxury in Washington, D.C.  He has made beverage and hospitality his passion in life and has been lucky enough to work under some humbling names in Chicago, Detroit, and now D.C.  Will has years of experience as both a Bar and Front of House Manager.  He believes that the best meals are enhanced by the right beverages, and that those beverages sing the most beautifully when they are paired with food.  Also a big proponent of small and sustainable businesses, he always looks to support natural wines, small-batch distilleries, and craft breweries in his endeavors.

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