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A "recipe" for anyone daunted by the challenge of hosting dinner parties.
About the author
Paul Kenny worked for Kraft Foods for 35 years working with an amazing group of chefs and food scientists, honing his appreciation of the ¿art and science¿ of a great meal. As VP of Marketing for the ingredients business at Kraft he was exposed to some of the greats in the food industry, including working with food scientist that invented Kraft Macaroni and Cheese as well as the chef that led innovation at Nestle for over 20 years. Working with these experts has given him enormous insight into what makes food taste good and what makes it popular. Paul also ran KFI¿s international businesses that had him traveling the world, enjoying all kinds of cuisines and learning a lot about food. He learned that people from different cultures like their own cuisine and flavor profiles. Most importantly, he has gotten to know many interesting people over a good meal, which is the foundation of any supper club. Paul lives in Germantown, Tennessee.
Summary
A “recipe” for anyone daunted by the challenge of hosting dinner parties.
Foreword
Paul Kenny will promote Impromptu Friday Nights – A Guide to Supper Clubs using a variety of tools. Paul will be hiring a publicist on a selective basis and he will manage some of the publicity campaign himself. He will be targeting the following local media outlets to promote the book: Germantown News, Memphis Commercial Appeal, WMC-TV Action News 5, WREG News Channel 3, FOX 13 Memphis WHBQ, Memphis Magazine, 4Memphis Magazine, RSVP Magazine-Memphis, Memphis FM 100. He will also place a heavy focus on online promotion with food blogs and social media. He will also approach wine stores, book clubs, and church groups as gathering places to talk about the book and host workshops.
Additional text
Paul Kenny’s Impromptu Friday Nights directs the reader to focus on the most important building blocks of successful culinary entertainment. First, a menu design that delivers on the promise of food that delights the guests. Second, ease of preparation that permits the host to join and enjoy the celebration. And third, successful execution which unfortunately hampers many of us armed with mostly good intentions. In an era of over-promising, misleading complexity, and verbosity this book simplifies the task, empowers the host to shine, and grants him/her success every time.
Lucien Vendome - Former Director of Culinary Innovation for Nestle
