Brian Malarkey's New Cookbook, Come Early, Stay lateCome Early, Stay Late is really five cookbooks in one. It features Brian Malarkey’s favorite recipes from the menus of his hot San Diego restaurants: Herringbone, Searsucker, Burlap, Gingham and Gabardine, along with a variety of each restaurant’s best desserts and cocktails. The section on Herringbone, the “sophisticated lady of the group”, gives a sneak peek into what gives Chefs Brian Malarkey and Amanda Baumgarten their inspiration for dishes like Clam and Bone Marrow Pizza and Smoked Trout Dip.

Brian will be stopping by Herringbone to sign copies of Come Early, Stay Late on December 6th from 7-8pm. Stop by to be one of the first to pick up a signed copy of the cookbook for $29.95, and chat with Chefs Brian Malarkey and Amanda Baumgarten, former top chefs and masterminds behind

Herringbone’s “Fish Meats Field” concept. There will be tray passed bites from the cookbook, as well as hosted cocktails from Pick and Rocks.

The beautifully made cookbook makes for the perfect holiday gift, and an even better one paired with a Herringbone gift card! Now when you leave Herringbone wondering “How DID Chef Amanda make the broth for that delicious seafood stew?”, you’ll have the answer!

Come Early, Stay Late is also available for purchase online at Chefs Press.

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