Ed Jackson, renowned chef and co-author of "The American Lighthouse Cookbook: The Best Recipes & Stories from America’s Shorelines," will appear at the Milwaukee Public Market on Saturday, Sept. 19, for a cooking demonstration and a book signing beginning at 1 p.m.
Jackson’s book is co-authored by food writer Becky Sue Epstein and arranges eight geographical regions, featuring 47 lighthouses, including Eagle Bluff lighthouse in Door County, chosen for their interesting backgrounds and stories. Following the story of each lighthouse is a menu featuring regional flavors for a modern-day lighthouse meal, with recipes for five- to six-course meals ranging, from appetizers to desserts.
Each menu is associated with a particular theme and each of the approximately 300 recipes captures the essence of the local foods available to lighthouse keepers from the 18th century through today. Some of the recipes have been contributed by lighthouse societies, inns, and individuals. The rest have been developed by Jackson.
"I lived in Milwaukee’s east side years ago and would take walks in Lake Park by the North Point Lighthouse almost everyday," Jackson said. "Before the Milwaukee Public Market was open and I needed fresh water fish from the Great Lakes, I would call around for walleyed pike, bluegill, lake perch and white fish. The white fish was for the Door County Fish Boil recipe in the book. It was great making it, but it was nothing like the time I enjoyed it at the White Gull Inn in Fish Creek. Essentially, these are dishes a lighthouse keeper would cook if they had a food processor."
The cost of the event is $29 per person, with reservations required in advance. Copies of the book will be available for purchase. The demonstration portion of the event will feature recipes from the cookbook, including vegetarian summer rolls, cedar planked salmon, and Wisconsin cheddar cheese and beer soup – a dish derived from the inspiration at Eagle Bluff Lighthouse in Wisconsin.
"The Milwaukee Public Market has become known for its diverse and eclectic cooking classes, featuring some of the area’s finest culinary artists," said Jill Nickerson, culinary director at the Milwaukee Public Market. "We are so proud to continue that tradition on a national realm with a culinary expert like chef Ed Jackson; a guest whose background and experiences are bound to enlighten every local foodie."
For more information,visit www.MilwaukeePublicMarket.org.
