Last night, not only was I lucky enough to eat at the chef's counter at Hearth for their end-of-summer lobster dinner, but I had the good fortune to be sitting there when Chef Marco Canora saw a finished copy of his soon-to-be-released cookbook, Salt to Taste, for the very first time.  The pure joy and excitement of seeing his first cookbook in completed form was wonderful to watch, and from what I could see, it looks gorgeous. 

Earlier that night I had spoken to him (luckily it was during the first course, before I had lobster all over me), and told him how it was appropriate that I was there on that particular night.  Last night was the night of the StarChefs Rising Star Gala, which I had attended many years ago for Gothamist. Chef Canora was one of the winners that year, and I adored his fava and pecorino salad with smoked lamb tenderloin that he served that night.  When I got fava beans from my CSA, I did my best to recreate it, but alas, it wasn't as good, but once I get a copy of the book, I'll give it another try.

The book will be released on October 13th.  Congratulations!