July 24, 2005
Swordfishing captain depicted in The Perfect Storm to
sign copies and present cuisine from her cookbook “Recipes From a Very
Small Island” at Bronte Bistro
Charlotte, NC – A
New York Times bestselling author of books about her seafaring
adventures, Linda Greenlaw is a swordfishing captain who was
prominently featured on the book and blockbuster movie The Perfect
Storm.
Fans of Greenlaw can meet her in person when she appears at
Bronte Bistro at the SouthPark Mall in Charlotte on Monday, August 1 to
sign copies of “Recipes From a Very Small Island” and joins guests for
a dinner featuring selected items from the cookbook.. The Wine, Dine
and Sign event will begin at 6:30 p.m. The three-course dinner with
wine is $53.95 per single ticket and $83.95 per couple, and includes a
copy of the book.
"Recipes From a Very Small Island," by Greenlaw and her mother,
Martha Greenlaw is packed with anecdotes about seaside life in Maine
and collection of recipes showcases the skills and charms of the
Greenlaw family, as well as the delectable cuisine of coastal New
England.
Greenlaw’s previous three bestselling books about life as a
commercial fisherman are The Hungry Ocean (1999), The Lobster
Chronicles (2002) and All Fishermen Are Liars (2004). All three
remained on the New York Times Bestseller list for several weeks.
It will be Greenlaw’s first appearance at Charlotte’s Bronte
Bistro, a full-service restaurant and wine bar located inside
Joseph-Beth Booksellers. The bistro presents its guests with a novel
idea. The unique dining destination features an eclectic menu items
from cookbooks that sit on the store’s nearby shelves.
About 90 percent of the items on the café’s set menu are derived
from cookbook recipes, and each month the restaurant features an array
of items from a featured cookbook available for sale in the bookstore.
In an industry dominated by major players like Barnes &
Noble and Border’s, Joseph-Beth Booksellers is a unique success story.
Founded in 1986 by Neil Van Uum and his wife, Mary Beth started
Joseph-Beth with a location in a Lexington, Ky. mall. Joseph-Beth,
which is derived from the co-founders’ middle names, started with an
expansive 6,000-square-foot space at a time when many independents were
only one-third that size. Now, the locations range from 20,000-48,000
square feet. The strategy of building large stores has given
Joseph-Beth the flexibility of featuring full-service restaurants. The
cafe division composes about 10 percent of the company’s $50 million
annual revenues and employs approximately 40 percent of the
organization’s 500 team members.
“The book store is an extraordinary resource for our restaurant.
It gives us access to talented and innovative chefs and their
creations,” said Roger Ranalli, who is director of operations for
Joseph-Beth’s restaurant division. “We can take excellent recipes from
the best chefs in the world and feature them for a period of time. This
keeps our menu fresh and evolving.”
Some items from the featured cookbook of the month even become fixtures on the menu.
“If a recipe is embraced by our guests, chances are it
will become a part of the set menu,” Ranalli explained. “The
determining factor is how well it sells.”
Whether guests choose to order selections from the featured
cookbook, or from the set menu, they are treated to an experience
unlike most dining destinations.
“Two of life’s simplest pleasures are relaxing with a good
book and enjoying flavorful cuisine with a glass of fine wine,” Ranalli
explained. “You can experience both at our restaurant.
“People look forward to coming back each month to
experience the selections from the featured cookbook first-hand,” he
added. “It’s something they can’t do anywhere else.”
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