February: Life, on the Line

Our February book is a memoir by perhaps one of the most ambitious people in America’s culinary scene: Grant Achatz, a chef recognized by the James Beard Foundation and food magazines like Food & Wine and the now-defunct Gourmet. Achatz worked for Thomas Keller, studied techniques at El Bulli in Spain, and went to Chicago to make his mark. His restaurant, Alinea, is an award-winning success. At his newest restaurant, Next, there are no reservations: Diners buy tickets. And the menu revolves around themes, like childhood.

The memoir, Life, on the Line, is not just the story of a rising star: It’s the story of a rising star who received devastating news. Achatz was diagnosed with tongue cancer in 2007, in his mid-30s. His doctors said that to save his life, his tongue would have to be removed. Achatz instead chose an alternative treatment. In the memoir, Achatz shares his story of continuing the journey to reach his goals and dreams while going through the challenges of cancer treatment.

Pick up a copy, read, and join us on Wednesday, February 15 (we’re changing from our regular Tuesday night, as it is Valentine’s Day), place TBD. We’ll meet at Mix Bakery downtown, 1820 4th Avenue North, at 6pm. The bakery is staying open late for us, and there will be a prix fixe nosh (details to come).


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