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Great Food Starts Fresh is a 350-page cookbook featuring fresh, seasonal ingredients—with over 100 delicious recipes and photos.
Great Food Starts Fresh is a 350-page cookbook featuring fresh, seasonal ingredients—with over 100 delicious recipes and photos.
218 backers pledged $47,620 to help bring this project to life.

What do Lattes, Tattoos, and Panna Cotta have in common? Read on!

Hello Kickstarter Supporters,

Some exciting things have been happening to bring my book another step closer to reality:

First and foremost...  Only yesterday I received a cookbook quote from my culinary hero, Graham Kerr, The Galloping Gourmet! (grahamkerr.com) Oh my Latte!  I'm freaking out over here! Look, my hands are shaking, seriously... Whoa.

Second, I have reached the 20% mark of my funding goal. Not too shabby!  Slow and steady wins the race, right?

Third, because my chef's jacket and farmers market T-shirt incentives for $500 were so quickly snatched up, I am working on a few fun goodies that I hope to be offering within a week or so (gotta make sure they are just right)—I'll let you know as soon as possible!

Fourth, I've come up with some really cool Great Food Starts Fresh tattoo templates and nose rings. Yay!  Uh... Um... Errrr... Just kidding. (Shhhh—email me about these—you know who you are.)

Seriously though, every time I think about holding the cookbook in my hands, I get equally excited knowing it will be in your hands, too (and in the hands and kitchens of your friends and family).  (Wait a minute, doesn't your neighbor cook, too?) 

Thank you all, again, for your contributions, and it's been really heart-warming to see all of your Facebook posts and Tweets helping to spread the word.  It actually REALLY helps, so, please, please keep 'em coming!  I'll be spreading the word next week at my high school's 40th birthday celebration in Virginia and, while home, I'll also be cooking a dinner using recipes from my cookbook for a few friends... how does this sound:

  • Apple and Fennel Salad with Shaved Parmigiano and Black Currants
  • Grilled Skirt Steak with Chimichurri Sauce
  • Honey Buttermilk Panna Cotta

Wishing you all a delicious rest of the week,

Your chef,

Nathan