Paperback
Retail Price: $12.95
If Momma Lena were alive today, she might not have given me permission!
After many successful years in the restaurant business, I’m ready to share my foodie secrets. If Momma Lena were alive today, she might not have given me permission. The title of this book of recipes was the idea of my wife Anna. Why? When we first started dating, Anna said she wished she had more cleavage—not anymore! Maybe it’s the fresh salads and seafood omelettes. Or could it be the creamy caper sauce or bananas Saigon? Maybe everything I brought to the table played a part. Why is the cover pink? My son is 21, a cancer survivor and raised in a restaurant. From the time Zach was diagnosed with a rare form of blood cancer at 15 months old, he ate right off the menu. Today, he’s a healthy, athletic young man pursuing his own career in the restaurant business. Thanks to medicine, love, prayers and good food! Here’s to Anna, Zach and you—the reader—for making this book possible. A portion of the proceeds will be donated to the American Cancer Society. I hope you find these recipes easy to make and enjoy with your family.
Paperback
Format: 7.5 x 9.25 Color Paperback, 62 pages
Publisher: Outskirts Press (Aug 19, 2014)
ISBN10: 1478724765
ISBN13: 9781478724766
Genre: COOKING / General
From Momma Lena’s kitchen to his Aunt Edith’s pizza house to West Coast steakhouses and his own prize winning seaside eatery, Chef Michael Harpster artfully transforms locally sourced, fresh ingredients into simple yet elegant dishes. In the Pacific Northwest, Michael’s Pacific Rim cooking style and energetic personality brought him accolades from National Geographic Traveler Magazine, local food and wine magazines and his patrons. His creations launched three restaurants: Harp’s at Bandon-by-the-Sea, Oregon; The Springtree Cafe in Friday Harbor, Washington; and Spaghetti Express in Cocoa Beach, Florida. 
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