Please join Coinneach Macleod for a cooking demo and discussion of his new cookbook, My Scottish Island Kitchen. Cozy up with a Hot Toddy Bundt Cake or a Cullen Skink Tart and enjoy a dose of Hebridean hygge. Putting a modern twist on classic recipes and showing us all that Scotland's larder has to offer, the Hebridean Baker uses fresh and local produce to transform well-known dishes into rustic modern fare. Alongside his signature recipes like Beef Cheek with Dumplings, Cock-a-Leekie Soup, and Treacle Toffee Banoffee, there are opportunities to impress your family and friends with Bradan Rost Paste on Blinis, Hogmanay Whiskey Espresso Martinis, and a spectacular Queen of Puddings.

Hosted by Solid State Books at City Ridge DC, 20 Ridge Square, NW, Washington, DC. Learn more here.