Upcoming Appearances & Demos

February 1, 2018:  Talk & Demo, Torrington Public Library, 6:30pm – 7:30pm

The Meaning of Omelets and Life: What I learned from my Mom, the Queen of Omelets

Simsbury resident John E. Finn, author of The Perfect Omelet: Essential Recipes for the Home Cook (Countryman Press, 2017) talks about the process of writing his definitive book on the iconic omelet, full of practical wisdom about omelets, cooking, and life. He will also demonstrate omelet preparation and invite audience members to try it out and enjoy samples.

John is a professionally trained chef and Professor Emeritus of Government at Wesleyan University, where he taught academic courses on culture and cuisine and hands-on, practical courses on how to make omelets of every kind. He also demonstrates the art of making omelets to a wide variety of civic groups and organizations. He is a graduate of the French Culinary Institute and holds degrees from Princeton University, Georgetown University Law Center, and Nasson College. Finn’s scholarship and writing in the field of food studies lay at the intersection of food, recipes, and politics. He lectures frequently on food and popular culture.

February 17, 2018: Talk & Demo, Lyme Public Library, 2:00pm- 4:00pm

The Meaning of Omelets and Life: What I Learned from My Mom, the Queen of Omelets.  Saturday, February 17th at 2:00 P.M. – Dr. John Finn

Simsbury resident John Finn, author of The Perfect Omelet: Essential Recipes for

The Home Cook will talk about the process of writing his definitive book on the

Iconic omelet, full of practical wisdom about omelets, cooking and life. He will also

demonstrate omelet preparation and invite audience members to try out and enjoy

samples. Dr. Finn received his J.D. from Georgetown University, his Ph.D. from

Princeton University and is a professionally trained chef as a graduate of the

French Culinary Institute.

Pre-registration is required.Enrollment is limited to 30 participants.

CONTACT:  Theresa Conley  860-434-2272  programreg@lymepl.org 

Tuesday, Mar. 20, 6:30 pm, Berlin-Peck Memorial Library

The Meaning of Omelets and Life: What I learned from my Mom, the Queen of Omelets

Simsbury resident John E. Finn, author of The Perfect Omelet: Essential Recipes for the Home Cook talks about the process of writing his definitive book on the iconic omelet, full of practical wisdom about omelets, cooking, and life. He will also demonstrate omelet preparation and invite audience members to try it out and enjoy samples.

John is a professionally trained chef and Professor Emeritus of Government at Wesleyan University, where he taught academic courses on culture and cuisine and hands-on, practical courses on how to make omelets of every kind. He also demonstrates the art of making omelets to a wide variety of civic groups and organizations.  He is a graduate of the French Culinary Institute and holds degrees from Princeton University, Georgetown University Law Center, and Nasson College. Finn’s scholarship and writing in the field of food studies lay at the intersection of food, recipes, and politics. He lectures frequently on food and popular culture.

Saturday, March 31, New Canaan Library, March 31 @ 2:00 pm3:00 pm

Location: Lamb Room

John E. Finn, author of The Perfect Omelet: Essential Recipes for the Home Cook (Countryman Press, 2017) talks about the process of writing his definitive book on the iconic omelet, full of practical wisdom about omelets, cooking, and life. He will also demonstrate omelet preparation. Copies will be for sale by Elm Street Books after the presentation.

REGISTER HERE

John is a professionally trained chef and Professor Emeritus of Government at Wesleyan University, where he taught academic courses on culture and cuisine and hands-on, practical courses on how to make omelets of every kind. He also demonstrates the art of making omelets to a wide variety of civic groups and organizations.  He is a graduate of the French Culinary Institute and holds degrees from Princeton University, Georgetown University Law Center, and Nasson College. Finn’s scholarship and writing in the field of food studies lay at the intersection of food, recipes, and politics. He lectures frequently on food and popular culture.

 

 

Media

The podcast of my visit with Faith, Alex, and Chris of Faith’s FoodSchmooze is now available on http://foodschmooze.org  It was so much fun to talk about omelets and wine and fish….  Thanks Faith!

My thanks to everyone at the International Culinary Center in New York for allowing me to demo a Chocolate Souffle Omelet–everyone was so kind and enthusiastic. And if you’re thinking about culinary school, ICC is the place!

I had so much fun on Better Connecticut!  My thanks to Kara Sundlun and Scot Haney for being such gracious hosts!

http://www.wfsb.com/clip/13304684/a-different-way-to-make-an-omelet