Eating Vincent Price Would like to say Hello, Again—Again

{SMH . . . Aaaaaand I’m doing it again as of 3/1/2021}

I have good news, and I have bad news. The good news is, the dinner series is back. The bad news is, I lost all my previous blog posts.

I blame the internet. All of it. Especially the Canadian internet, which is mostly gravy. Or me, it could have been me. It could have been a hasty snap judgement on my part where I got all snapmacular and thought, who needs a blog? Who cares? I’ll never write another blog post about food again! I’m superman! Or something like that. Some terrible, 3 in the morning click full of fuck-it-all and now here we are, all those delicious words I’d cooked up so long ago, gone forever.

So why are we back?

I got an email from young master Wagner, my former teen supervisor at Clandestino, who recently ran away to join the circus [1. This is absolutely true.], that Victoria Price was looking for me. I called her up and we had a delightful conversation about the Treasury of Great Recipes and the EVP dinner series. A few weeks later, we met for dinner at the Pump Room along with Lauren Parton, and my wife, Colleen.

Victoria charmed us with stories about her father, the late horror icon, Vincent Price. She talked about racing back and forth through Los Angeles with him on a desperate quest for the city’s best empenada. She talked about her life as a designer. She talked about her tour to promote the upcoming re-release of the Treasury, due in 2015.

I was about to launch my next book, the one I’d interrupted Eating Vincent Price to finish, Death by Children. In my mind, EVP was on permanent hiatus and not anywhere on the horizon. Sometimes, even awesome projects have a shelf life.

But I was wrong. Victoria really loved the idea of the dinners and when I suggested we do a one-off to feature the amazing new wines from Vincent Price, she said yes.

In the process of organizing everything (meaning I handed it all over to Lauren Parton) I started getting excited about the dinner again and as it turns out–so did everyone else.

So Eating Vincent Price is back.

Oct. 6 is our relaunch[2. It went really, really well.]. We’re guesting in a wine crawl on the 18th, then more dinners will follow.

With a major difference. As an amateur cook, even my best efforts are simply not consistent enough for people to pay good money for. So our dinners will be entirely professional, plated, and prepared by Aram Reed, the aforementioned madman with the aforementioned knife. I will be cooking smaller meals in my northside house, for very small groups of 8 to 10. Mostly because where Aram’s dinners consistently end in people swooning and proposing marriage, mine often end in fire and bewilderment.

If you want to come to the professional dinners (swooning, love) hit the email list at the main website. If you want to dine at my place (fire, bewilderment) say so in the comments below.