Up, Off and Away!

Super-sous and I are jet setting to the East Coast today.

First stop, Washington DC. I’ll be doing a cooking demo and book signing at Discovery Health Headquarters (home to my show, A Lyon in the Kitchen).

Then, a trip up to New Jersey to attend my Executive Producer’s (from Good Food America) daughter’s Bat Mitzvah.

After that, we swing back down to the DC area, Arlington to be exact, to celebrate 4th of July and spend time with my parents (who live there).

After the 4th, we’ll be doing a cooking demo and book signing at the Falls Church Farmers Market (on July 7) and we’ll be cooking for a private dinner for a fundraiser for my elementary school.

And, in the middle of it all – a sneak peak of my show, Good Food America, on July 4th and the series premier on July 7th!

 

Looks like it will be an action packed week.

Latte, prepare yourself!

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About Chef Nathan Lyon

Chef Nathan Lyon is known to television viewers across the country for his simple, innovative cuisine featuring fresh, seasonal, local ingredients. Chef and co-host of Growing A Greener World (PBS), Nathan was the creator and host of A Lyon in the Kitchen (Discovery Health and Fit TV), among the final four on the second season of The Next Food Network Star, and appeared as a guest chef and expert on Home Made Simple (TLC) and Real Simple Real Life (TLC). After graduating from James Madison University with a Bachelor of Science in Health Science and a minor in Public Health, Nathan backpacked his way across Europe, learning about local customs, culture, and cuisine. Although every town and country along Nathan’s journey provided its own culinary lesson, the watershed moment occurred in an outdoor market just outside of Florence, Italy: an old woman, agog at the massive amount of produce Nathan was stockpiling, eagerly asked, “Why are you buying so much food? Why not just buy fresh every day?” Nathan immediately dumped out half his basket and began pondering those two simple questions. It was in that market, clutching a wheel of cheese, that Nathan discovered his truth: great food starts fresh. Laden with ideas and information, Nathan headed home, eventually opting for culinary school at Le Cordon Bleu in Los Angeles, where he earned a Culinary Arts degree. Since that time, Nathan has worked in many restaurants, both in and out of the kitchen, and has also worked with local growers in California farmers markets for over a decade. Nathan recently (December 2011) came out with his very first cookbook, Great Food Starts Fresh, which has been quoted by Alice Waters and Graham Kerr, in addition to other esteemed chefs. Great Food Starts Fresh is a seasonal cookbook featuring 135 recipes broken down into the 5 seasons: spring, summer, autumn, winter, and... chocolate! Nathan has cooked for the Inspector General, cooked and spoken at numerous charity functions, is one of the Monterey Bay Aquarium’s 2011 Sustainable Seafood Ambassadors, and has even written and co-illustrated (with his older brother, Craig) a children’s adventure book, Sam the Clam.
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One Response to Up, Off and Away!

  1. Anon says:

    Great demo at Discovery today! The pulled pork was amazing, I will definitely make that for July 4th! Thanks!

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