Fiction, Fashion, and Food At Culinary Vegetable Institute

CLEVELAND - Oct. 3, 2016 - PRLog -- AN EVENING OF FICTION, FASHION, AND FOOD

On October 27th from 6:00-10:00 pm at the Culinary Vegetable Institute in Milan, Ohio, award-winning author Doug Cooper (Outside In and The Investment Club), Steve Krampf, former owner of the acclaimed men's clothing store Beau Brummel New York and founder of SJK Style, and Executive Chef Jamie Simpson of the Culinary Vegetable Institute are doing a joint event called An Evening of Fiction, Fashion, and Food.

The central theme will be Layers and how they incorporate into each of these accomplished individuals' work. Doug will showcase his new book The Investment Club and the paperback of Outside In scheduled for release on October 11^th by Rare Bird Books. Steve will preview the latest trends and styles in men's fashion for autumn/winter 2016-17 with special focus on the colors wine, charcoal, and navy. Chef Jamie will create and present a cocktail, hors d'oeuvre, and five-course menu using quotes from the book and the seasonal fashion styles and colors.

This event is open to the public. More detail and ticket information can be found at http://www.trubelo.com/fiction-fashion-food-cvi/ or by contacting Trisha Eblin at 937-561-4450 or trisha.eblin@trubelo.com.

About The Presenters
Doug Cooper is the author of Outside In, which has won an International Book Award for Literary Fiction, a USA Book News Award for Fiction, and an IPPY Award for Fiction. Originally from Port Clinton, Ohio, he has also called St. Louis, Detroit, New York, Oslo, Norway, and Las Vegas home. The Investment Club is his second novel. He lives in Cleveland, Ohio.

Steve Krampf is the founder of SJK Style, a men's style brand committed to bringing the best of European fashion to men who appreciate a modern cut and the best fabrics Italy has to offer from suits, sport jackets, outerwear and sportswear. Some of his prestigious clients include Dan Hicks, Phil Simms, Jeff Goldblum, Regis Philbin, Tony Danza, and many leaders in their respective fields.

Chef Jamie Simpson is the Executive Chef Liaison at CVI. His reputation for the use of unusual ingredient combinations, tastes and textures has led him to direct one of the most prestigious kitchens in the country. At CVI, he designs dishes around what is available on the farm that day. His dishes look astonishing, always play tricks on the senses and are constantly evolving.