It is always interesting to see where the
germination of an idea can begin. For
Books and Cooks at the Wilkinson Public Library, it started with peanut butter
and jelly creeps. Three years ago, Chef
Bud and his wife Jennie took a leap of faith when they agreed to teach young
children how to make this delicious and sometimes messy food. On that day, program coordinator for the
library, Scott Doser, saw an opportunity.
“Bud and I talked about all the wonderful chefs in Telluride, both at
the professional and amateur level,” says Doser. From this observation the impetus for Books
and Cooks was born. On Tuesday, June 5
at 12:00 p.m., a new milestone in the series will be met. That is when Chef Bud will facilitate the 37th
episode of this popular program with Chef Mark Krasic of Zest Catering leading
the demonstration.
A graduate of L’Academie de Cuisine in
Bethesda, Md., Krasic has cooked in venues as small as a boutique hotel to
catering gigs with a 300-person guest list. His first cooking experience in
the area was for the Peak Hotel in Mountain Village. Currently, he is the head cook for Zest
catering, and is also the executive chef for the Telluride Wine Festival and
the Telluride Film Festival. On Tuesday, Chef Krasic will be grilling
shrimp polenta with a grilled vegetable salad.
This episode of Books and Cooks is free to the public and will also be
live-streamed on www.telluridelibrary.org/wpltv.
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