GLADIATOR OF GRILLING COMING TO TOWN
April 20, 2011
MPTV FRIENDS AND BARTOLOTTAS HOST STEVEN RAICHLEN
Milwaukee, WI -- (April 28, 2011) - MPTV Friends and Bartolotta Restaurants are hosting Grillmaster Steven Raichlen on Thursday, June 2 at 5:30 p.m., at Discovery World on Harbor Drive in Milwaukee. Raichlen is an award-winning grilling authority, historian, and best-selling author, who has been called the "Gladiator of Grilling" by Oprah Winfrey and the "Michael Jordan of Barbecue" by Howard Stern. MPTV viewers have seen him for many years as the host of two popular PBS series --PRIMAL GRILL and BARBECUE UNIVERSITY. Current show times are at www.mptv.org/schedule.
During his Milwaukee cooking event, Raichlen will share new techniques, ingenious tricks, and sizzling recipes for attendees to sample. Reservations can be made by contacting Karen Van Hoof at 414-297-8004 or email@example.com or by visiting http://shop.mptvfriends.org/main.sc. Tickets are $60 for MPTV Friends members and $70 for non-members and include a copy of his latest book, "Planet Barbecue! An Electrifying Journey Around the World's Barbecue Trail."
Raichlen's tour of 53 countries over five years produced "Planet Barbecue!" a book of 309 tasty, tantalizing, and easy-to-make recipes from every corner of the globe. This will be his last book on barbecue. It turns out, that for all the notoriety that Raichlen has amassed for mastering a world's worth of grilling and barbecuing techniques, he is basically a writer. His next book will be a novel with somewhat of a food theme.
One of the things Raichlen likes about barbecue is that it can be both primitive and modern. Also it is evolving. "It has one foot in the distant stone ages and one foot in the 21st century," he says. "That technology means almost anything is possible with a fire, an understanding of those ancient methods, and some imagination and ingenuity."
In 1975, Raichlen received a Watson Foundation Fellowship to study medieval cooking in Europe, as well as a Fulbright to study comparative literature. He holds a degree in French literature from Reed College and trained at the Cordon Bleu and La Varenne cooking schools in Paris.
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