Press Release – Pots n’ plots with a dash of the author thrown in

Lisa Panno, David O'Briant, Kay Adams, Rosemary Kayem, and Mark Fadden cook food featured in Fadden's latest thriller, The Brink, at Colleyville Market Street's Dish culinary school.

Authors are like most entrepreneurs, they are always on the lookout for new ways to promote their books. That’s why Colleyville author Mark Fadden jumped at the chance to appear at the latest Market Street cooking school event. 

“I’ve had many book signings and given several lectures about writing, but I’d never done anything like this,” said Fadden about the recent Pots n’ Plots class where attendees cooked several dishes from his latest suspense thriller, The Brink. “But I figured if it combined reading and eating, two of my favorite things, then that’s the definition of win-win.” 

Judy Waitkus, Culinary Manager at Market Street grocery store in Colleyville, led attendees as they first made fruit salad with honey, crab cake sandwiches and even a dish called, “Eggs Carver” that one of the characters in the book had named after himself. Attendees clustered in small groups as they cooked the various dishes, and then got to eat them while they discussed Fadden’s book with him. “I had an absolute blast,” Fadden remarked of the laid-back evening that included sipping on Shiner Bock beer, which was also featured in the book, as he answered questions from attendees. “It was totally different from sitting behind a table signing books or standing at a podium speaking. To be able to cook a meal with everyone and then sit around and eat while talking books with what I consider a group of new friends, well life doesn’t get too much better than that.” 

The Brink is Fadden’s third suspense thriller. Not only does it feature a lost Constitution article, it uses real-world economic numbers to weave an intricate conspiracy tale that takes up where the recent financial meltdown left off. Published in May 2010, it has already won two awards and has been nominated for a third. Readers can find out more about Fadden, his books and future appearances at www.markfadden.com.

 The Dish culinary schools are located at two of the Dallas-Fort Worth Market Street locations, in Colleyville and McKinney. The Dish culinary school offers classes, like “Making Seafood Easy” and “Bacon, Bacon, Bacon!”, for all level of cooks taught by their own chefs as well as leading experts from around the country. For more information on the Colleyville Market Street Dish Event Center call Judy Waitkus at (817) 577-5047 or visit www.marketstreetunited.com.

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