Pat Conroy Cookbook Special Event with Debbi Covington
November 21, 5:30 p.m.

The Pat Conroy Literary Center Book Club has taken up the enjoyable task of reading and discussing all twelve of Pat Conroy’s published memoirs and novels in order of publication. November’s Conroy Center Book Club selection is The Pat Conroy Cookbook, first published in 2004. The discussion will be led by food writer and caterer Debbi Covington, who is also one of the 67 contributing writers to Our Prince of Scribes: Writers Remember Pat Conroy. As part of the program, Debbi will be preparing several recipes from the cookbook for discussion and tasting by the participants.

This event will be held at the Pat Conroy Literary Center, 905 Port Republic Street, in downtown Beaufort. Seating is limited and registration is $20/person. Register online by November 17 at
https://conroybookclub-tpcc.bpt.me.

Copies of The Pat Conroy Cookbook are available for sale locally at the Pat Conroy Literary Center, Beaufort Bookstore, McIntosh Book Shop, and NeverMore Books.

ABOUT THE PAT CONROY COOKBOOK
Delighting us with tales of his passion for cooking and good food and the people, places, and great meals he has experienced, Pat Conroy mixes them together with mouthwatering recipes from the Deep South and the world beyond. Each chapter opens with a story told with the inimitable brio of the author. These tales and more are followed by corresponding recipes from Breakfast Shrimp and Grits and Sweet Potato Rolls to Pappardelle with Prosciutto and Chestnuts and Beefsteak Florentine to Peppered Peaches and Creme Brulee. A master storyteller and passionate cook, Conroy believes that “a recipe is a story that ends with a good meal.”

ABOUT DEBBI COVINGTON
Debbi Covington is an award-winning caterer, cookbook author and food columnist. Her cookbooks include Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi has been featured as a Master of Entertaining in Southern Living magazine and her recipes have been published in multiple cookbooks including Southern Living’s Best Kept Secrets of the South’s Best Cooks and The Best of The Best of South Carolina. Her cuisine has been photographed for Better Homes and Gardens Magazine. She has been voted Best Caterer in Beaufort since 2010. Debbi has a passion for cuisine and delights in creating seasonal and locally inspired menus. She is also a contributing writer to Our Prince of Scribes: Writers Remember Pat Conroy.

Crab Louis
From The Pat Conroy Cookbook (originally appearing in Party Receipts from the Junior League of Charleston)
Makes 2 Cups

•  ½ cup chili sauce
•  ½ cup mayonnaise
•  1 garlic clove, minced
•  ½ teaspoon dry mustard
•  1 tablespoon bottled horseradish
•  1 tablespoon Worcestershire sauce
•  ¼ teaspoon Tabasco sauce
•  ½ teaspoon salt
•  2 hard-boiled eggs, finely chopped
•  8 ounces flaked crabmeat, picked over and shells discarded

1. Combine the first eight ingredients in a medium bowl and mix well.
2. Add the eggs and crabmeat and stir gently to combine.
Refrigerate for 2 to 3 hours before serving.