Boyhood pals Andrew Ticer and Michael Hudman released their first cookbook Tuesday, pictured above.
Collards & Carbonara, the debut cookbook from Memphis chefs Andrew Ticer and Michael Hudman, hit retail stores this week, and Memphis Stew is celebrating with a drawing to win a copy of the book and a stainless-steel fry pan from Williams-Sonoma.
The book is a gorgeous collection of more than 100 recipes developed by the chefs at their two popular restaurants in East Memphis, Andrew Michael Italian Kitchen and Hog & Hominy. The book was published by Weldon Owen, the company responsible for many of Williams-Sonoma’s popular publications.
To participate in the drawing, leave a comment on this post describing your favorite dish from one of the chefs’ restaurants and email me your contact information (Pam@memphismagazine.com.) I’ll draw a winner next week.
If you can’t wait to get a look at the book, then head Saturday to the Williams-Sonoma store in Germantown where the award-winning chefs will sign
books and demonstrate how to prepare Brussels Sprout with Speck, Tomatoes and Bacon Jam. The dish is a delicious example of the chefs’ signature style that combines classic Southern ingredients with traditional Italian cooking.
Participants can purchase the cookbook ahead of time by calling the store. But don't wait too long. "The books are flying out of here," said store manager Debbie Lammel. Pre-purchased copies will be available for pickup Saturday and will be signed by Ticer and Hudman before the event begins.
Williams-Sonoma, Sept. 7, noon (901-737-9990)
