Last night in Midtown a bit of paradise was found just steps from Grand Central Station. The iconic storefront and landmark restaurant in New York City hosted a celebration to honor their latest cookbook.
Flavors of California: Cooking with Tommy Bahama is the third in a series of successful recipe collections, the first two exploring the taste and feel of the Hawaiian Islands and the American Southern Coast.
Best-selling author and American chef Rick Rodgers, has partnered once again with the brand and this time is truly making a breathtaking movement.
The latest journey is delightful and blissful. Recipe samples experienced at the beautiful soiree truly embodied the fantastic spirit of Tommy Bahama. The collection shares in the culinary tradition of the 17 Tommy Bahama Restaurant and Bars, including four Southern California locations.
“We’re excited to land in California for this latest collection of recipes,” says Rob Goldberg, Executive Vice President of Restaurants, Bars and Food Concepts, Tommy Bahama. “The style of Tommy Bahama is clear: warm, stylish, relaxed and approachable; and it’s that commonality of style with California that is unmistakable. We’ve always been drawn to the Golden State for its unfussy, ingredient-driven approach to cooking. It’s uniquely innovative, yet accessible. This magical intersection of soil, sunlight, climate, talent and spirit makes California a place like no other. Add to that, a rich cultural tapestry of flavors that are inspired by those who have come from far and wide to answer the Golden State’s calling to contribute to the collective that has changed the way the world approaches food.”
Published by Chronicle Books, Flavors of California is a distinctive collection of recipes and information that is uniquely California combined with the spirit of Tommy Bahama. Flavors of California is available at Tommy Bahama retail stores and tommybahama.com and retails for $40.