Well, Artisan Breads Everyday didn't win the James Beard Award last Sunday but I did have a great time, hanging out with lots of interesting authors, journalists, and television food folk. I'd love to break down the night for you but it's midnight now and I'm wiped out--just got back from Edmonton, where Didier Rosada and I conducted a 4 day baking intensive at the Northern Alberta Institute of Technology (aka NAIT--a superb facility and staff), where I met some mighty fine bakers and wonderful people. Gotta get some sleep--trying to get home, I spent 14 hours at the Denver airport due to a ticketing snafu. A miscommunication between the connecting airlines caused my name to fall off the flight list--the authorization came through just as the red-eye special was leaving the gate and they couldn't bring it back, so I had to spend the night at the gate and take the morning flight. Felt like a scene from a film, surreal actually. Needless to say, my inner clock is all messed up. I'll post this now and then add to it as soon as I can later this week, with more details.
More (it's now Thursday, the 13th): I'm leaving in the morning for Philly, where I'll be teaching a class at the new Sur la Table store and cooking school in King of Prussia (when I spoke with them two days ago there were two seats left, though I don't know if they're still available). Will also be visiting my family and friends--Philly is my home town, and I can almost smell the cheese steaks from here. After that, it's on to Arlington, VA for a Monday night class (sold out, I'm told) and then on Tuesday it's Richmond, VA (not sure if there are any seats left). I hope to meet many of our recipe testers at some of those stops. Then, I'll get home just in time for the Johnson & Wales graduation ceremony here in Charlotte at the Bobcats Arena. I love watching our kids march down the aisle and get their diplomas--it's especially gratifying seeing how much they've grown and matured in the short time they've been with us. I get them as Freshman, so I especially notice how much they've changed--almost like different people, like the transformation from dough into bread!
We are having an update meeting on Monday regarding the TV series and website, so I'll have to wait till after then for more news. It's taking way longer than I expected but each delay seems to also bring new developments and improved opportunities, so hang in there with us and I'll bring you up to date as soon as I know something.
Will post again next week, when I return from this latest road trip. Till then, may your bread always rise!!