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Hood River September Dinner Party: "The Wok" on September 14th
Join us for our September Hood River Dinner Party, where we will be enjoying recipes we’ve cooked from our September book “The Wok” by Kenji Lopez-Alt!
Each person will pick a recipe (or two!) to make from our cookbook and bring it to the dinner, potluck-style.
When: Sunday September 14th, 6pm - 8pm
Where: Dani’s Kitchen Shop, 1545 Osprey Drive, Hood River, OR 97031
How does Jill’s Cookbook Club work?
Step #1: Register for the dinner! Register below and pay the $15 fee per person to register. The registration fee covers the cost of renting our lovely venue, reserves your spot (the dinner is limited to 16 people), and makes sure you get important emails with dinner details.
Step#2: Pick a Recipe! You don’t need to buy the book to participate. You can come to the Planning Happy Hour to peruse several copies of the book, enjoy a beverage, and meet some of the lovely folks you will be sharing dinner with. First dibs on recipes goes to folks that come to the Planning Happy Hour.
If you can’t attend the Planning Happy Hour, on Friday, September 5th the “Dinner Menu” will be emailed out to everyone who has registered for the dinner - and it will have links to available recipes and a sign-up sheet for you to select the one that calls to you!
Step #3: Come to the Dinner! You do not need to bring silverware or plates - just bring your dish as-written and whatever utensil you need to serve it!
Step #4: Have FUN and enjoy a truly absurd amount of delicious food while hanging with fellow food lovers! Beverages will be available for purchase.
About our September Book:
The Wok: Recipes and Techniques by J. Kenji López-Alt is an award-winning deep dive into bold, flavorful cooking that works whether you use a wok, a skillet, or whatever pan you have on hand. An approachable yet thorough textbook on high-heat cooking, Kenji walks you through stir-fries, braises, soups, noodle dishes, and more—always explaining the “why” as well as the “how.” You’ll find crowd-pleasers like Kung Pao Chicken, Pad Thai, Beef Chow Fun, and San Francisco–style Garlic Noodles alongside tips for stocking your pantry and getting that irresistible smoky “wok hei” at home. This will be a dinner to test new skills and flavors, perfect for the low-pressure environment of Jill’s Cookbook Club!
I can hardly wait to eat through this book together!
Join us for our September Hood River Dinner Party, where we will be enjoying recipes we’ve cooked from our September book “The Wok” by Kenji Lopez-Alt!
Each person will pick a recipe (or two!) to make from our cookbook and bring it to the dinner, potluck-style.
When: Sunday September 14th, 6pm - 8pm
Where: Dani’s Kitchen Shop, 1545 Osprey Drive, Hood River, OR 97031
How does Jill’s Cookbook Club work?
Step #1: Register for the dinner! Register below and pay the $15 fee per person to register. The registration fee covers the cost of renting our lovely venue, reserves your spot (the dinner is limited to 16 people), and makes sure you get important emails with dinner details.
Step#2: Pick a Recipe! You don’t need to buy the book to participate. You can come to the Planning Happy Hour to peruse several copies of the book, enjoy a beverage, and meet some of the lovely folks you will be sharing dinner with. First dibs on recipes goes to folks that come to the Planning Happy Hour.
If you can’t attend the Planning Happy Hour, on Friday, September 5th the “Dinner Menu” will be emailed out to everyone who has registered for the dinner - and it will have links to available recipes and a sign-up sheet for you to select the one that calls to you!
Step #3: Come to the Dinner! You do not need to bring silverware or plates - just bring your dish as-written and whatever utensil you need to serve it!
Step #4: Have FUN and enjoy a truly absurd amount of delicious food while hanging with fellow food lovers! Beverages will be available for purchase.
About our September Book:
The Wok: Recipes and Techniques by J. Kenji López-Alt is an award-winning deep dive into bold, flavorful cooking that works whether you use a wok, a skillet, or whatever pan you have on hand. An approachable yet thorough textbook on high-heat cooking, Kenji walks you through stir-fries, braises, soups, noodle dishes, and more—always explaining the “why” as well as the “how.” You’ll find crowd-pleasers like Kung Pao Chicken, Pad Thai, Beef Chow Fun, and San Francisco–style Garlic Noodles alongside tips for stocking your pantry and getting that irresistible smoky “wok hei” at home. This will be a dinner to test new skills and flavors, perfect for the low-pressure environment of Jill’s Cookbook Club!
I can hardly wait to eat through this book together!