Tables of Contents Reading Series
Tables of Contents began as a dinner series in which we cook multi-course meals inspired by a work of classic literature (Their Eyes Were Watching God, To Kill a Mockingbird, Tender Buttons). Out of that, our monthly reading series emerged as a way to bring (living) authors directly into the mix.
Hosted at Egg Restaurant in Brooklyn, at each reading 3 authors read excerpts from a recent or forthcoming work, and with each Egg chef Evan Hanczor prepares and pairs a textually-inspired snack for the audience. We’ve been lucky to have an amazing group of authors take part, and have found the readings to be sensorially, emotionally, and intellectually stimulating (and delicious). Some of our past authors include: Alexander Chee, Alexandra Kleeman, Victor LaValle, Adam Gopnik, Sarah Gerard, James Hannaham, Julie Buntin, Gabe Habash, Carmen Maria Machado, Lisa Ko, Marlon James, and Angela Flournoy.
In the house this month: Rebecca Godfrey digs into her stunning work of true crime journalism UNDER THE BRIDGE; Abbigail Rosewood reads from her acclaimed debut novel IF I HAD TWO LIVES; and Franny Choi sets us down amidst the radiant poems of SOFT SCIENCE.
Tables of Contents Readings feature readings from each of our three authors, plus snacks inspired by each author’s passages. Created and curated by Egg chef Evan Hanczor, each evening concludes with a wide-ranging discussion and Q&A. Each ticket covers admission, the textual snacks, and one complimentary drink.
Additional drinks (beer and wine sponsored by our friends at Txikito and the Brooklyn Brewery) will be available for purchase, and McNally Jackson will be in the house selling books as usual.
We keep these evenings intimate and they fill up quickly, so get your tickets early. Also please note that while we will do our best to accommodate dietary restrictions, all snacks are drawn from specific bits of text, so we may not be able to modify every course. Knowing in advance certainly helps, so give us a heads up!Buy tickets/get more info now