Karen Covey, author of “The Coastal Table, at Osterville Public Library

cowsWhen food writer and personal chef Karen Covey moved to the south coast of Massachusetts, she discovered a gastronomic treasure trove. Inspired by the bounty of the region and the commitment of these artisans, farmers, and fishermen, she endeavored to write The Coastal Table (Union Park Press, September 2013). On Thursday, August 29th, she will share her knowledge of the region’s culinary traditions at a book signing and tasting at Osterville Public Library at 6 p.m., at an event organized by Books by the Sea bookstore. Wine from Travessia Urban Winery and cheese from Shy Brothers Farm will be served at the event, and books will be available for purchase.

The Coastal Table celebrates the region’s epicurean heritage with a fresh, simple twist on traditional New England fare. This book has great recipes. In addition to Covey’s recipes, the cookbook includes contributions by New England’s most esteemed chefs, such as Barbara Lynch of the Barbara Lynch Gruppo and Matt Jennings of Farmstead in Providence, who rely on the region’s quality produce when crafting their menus. She also profiles many of the area’s winemakers, farmers, cheesemakers, and fishermen who are quietly producing some of New England’s finest ingredients. Join Covey at Osterville Public Library to learn more.

Covey is a personal chef, food writer, and recipe developer. She is the creator of the site Gourmet Recipes for One and her articles and recipes have been featured in the Boston Globe Magazine, edible South Shore, and Local in Season.

The Coastal Table_Cover_2x3Travessia Urban Winery, in New Bedford, aims to bring a bit of owner Marco Montez’s native Portugal to New England. Montez seeks primarily to use locally grown grapes in the creation of distinctive, high quality wines—Chardonnay, Riesling, and Pinot Noir, to name a few—as he did with his family in Portugal.

Shy Brothers Farm, in Westport, MA, creates gourmet, handmade cheese such as Hannahbells, tiny, full-bodied cheese thimbles; Cloumage, a tangy cows’ milk cheese with the texture of baked ricotta; and creamy, buttery Mozzarella Curd.

Leave a Reply

Your email address will not be published. Required fields are marked *