Hans Offringa Signs Books (And Boeks!) at Striped Pig Tonight

I don’t speak a lick of Dutch, but if I was going to tackle Hans Offringa’s oeuvre, I’d be highly tempted to read “Bourbon & Blues” in the bilingual author’s native language. Who could resist “Drank and Klank”?

No matter which book you bring to Offringa’s signing at Striped Pig Distillery tonight, I’m wagering he’ll sign it for you. Offringa, the male half of The Whisky Couple, has also written about golf, submarines and buildings.

Offringa’s appearance is scheduled for 5 p.m. The distillery is located at 2225-A Old School Dr. For more information, call 276-3201.

Author Brings His Barbecue — Er, Barbeque — Book to Charleston

863.4-sc-bbq_home-team-001Lake High is coming to town this Saturday to promote his new book, A History of South Carolina Barbeque. That’s “barbeque” with a “q”, a stylistic decision that’s likely to inflame partisans of a tradition that prizes debate as much as deliciousness.

Barbecue – as the AP Style Guide prefers it – is commonly abbreviated as BBQ, Bar-B-Q and just plain ‘Q’. As Texas Monthly’s barbecue editor, Daniel Vaughn, last year wrote in a blog post for the Southern Foodways Alliance, such shorthand is so popular with pitmasters that “I once asked Aaron Franklin if he spelled out the name of his Austin brisket temple, Franklin Barbecue, on purpose. He confirmed that it was intentional—‘BBQ just sounds like you’re in a hurry’.”

But putting a ‘q’ in ‘barbeque’ is slightly more controversial. That’s because the word barbecue is universally acknowledged as having derived from the Spanish word barbacoa. The spelling ‘barbeque’ recalls a debunked folk theory that the word came from the French barbe a queue or head-to-tail. Continue reading

Edward Lee Brings Smoke and Pickles to Charleston This Week

edlee2It’ll cost $60 to watch Edward Lee demonstrate recipes at Le Creuset headquarters this Thursday, but the Kentucky chef’s planning to sign books for free.

Lee, while probably still best known beyond epicurean circles as a former Top Chef contender, is the author of Smoke & Pickles: Recipes and Stories from a New Southern Kitchen. He’ll cook from the book, which blends Korean folk traditions with classical technique, at a 6 p.m.-8 p.m. Guest Chef Series event at Le Creuset Atelier at Ripley Point; the admission price includes a copy of Smoke & Pickles. Online reservations are required.

On Friday, Lee will stop by the Le Creuset store at 241 King St. for a 5 p.m.-6 p.m. book signing. No reservations required.