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Vital Choice Salmon Serves “The Splendid Table”


09/29/2008
Our Alaskan Sockeye will be served at an event featuring the host of public radio's acclaimed food and cooking show
by Craig Weatherby


If you live anywhere near Minneapolis and enjoy The Splendid Table on public radio, read on.

Award-winning show host Lynne Rossetto Kasper and her producer Sally Swift will be at the Room & Board home goods store in Edina, Minnesota on Thursday, October 2 at 7:00 p.m.

The ladies will discuss the art of gathering and share favorite stories and the inspiration behind their latest book, How to Eat Supper, while the 300 expected guests sip wine and enjoy refreshments
including Vital Choice Sockeye Salmon and samplings from recipes in the book.

About The Splendid Table
Lynne Rossetto Kasper's The Splendid Table was named “1999 Best National Radio Show on Food” by the James Beard Foundation, and “2000 Best National Syndicated Talk Show” by American Women in Radio and Television. Scripps Howard News Service distributes Lynne's advice column, “Ask the Splendid Table.”

Her first cookbook, The Splendid Table is the only book to achieve the food world's twin crown, The Cookbook of the Year Award from both the Julia Child/IACP and James Beard Awards.

Her The Italian Country Table was named one of the best books of 1999 by Cook's Illustrated Magazine. Lynne has written for The New York Times, Washington Post, Los Angeles Times, Food & Wine Magazine, and Bon Appétit.

Named “One of the 12 Best Cooking Teachers in America” by The James Beard Foundation, she also lectures on food and culture in Europe and America.

The Splendid Table gives public radio listeners a fresh take on their love of food, so it's only natural that its new book follows suit—How to Eat Supper: Recipes, Stories and Opinions from Public Radio's Award-Winning Food Show.

As they do on their weekly show, host Lynne Rossetto Kasper and producer Sally Swift approach food with attitude and originality, making How to Eat Supper a kitchen companion unlike any other.


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