Country music star Murphey on slate for Knife and Fork Club
The Bookcliff Knife and Fork Club will hear from a country-music legend, a former White House chef and a report on “The Mystery of Afghanistan” this season.
Michael Martin Murphey will start the 2010–2011 season of the club on Oct. 18 at Two Rivers Convention Center.
Murphey, an inductee into the Western Music Hall of Fame, is the singer/songwriter behind the pop and country hit “Wildfire” and is, according to musician Lyle Lovett, “among America’s best songwriters.” He will sing and discuss his four decades in the music business.
In other meetings, retired Army Lt. Col. Ed Rau will speak on “The Mystery of Afghanistan,” author Dr. Jep Hostetler will talk about “The Joy Factor,” master storyteller Bob Welsh will speak about “Values to Live By” and humorist Ralph Hood will take on “It’s Clear On Top.”
Rau first began his study in Afghanistan while serving as the military attache to the U.S. Embassy there nearly 50 years ago. His continued study, as well relationships with friends and contacts in the troubled nation, give him a unique and long-term perspective on Afghanistan. Rau’s presentation will be Nov. 15.
Hostetler, the author of “The Joy Factor,” will share his longtime interest in humor and healing in relationships and health. He is to speak Jan. 24.
Hostetler also is a past president of the International Brotherhood of Magicians.
Welsh tells heart-warming stories, many drawn from a lifetime of experiences that include a tour of duty in the U.S. Navy and 29 years as an Ohio State trooper. He speaks Feb. 22.
Hood is a hall-of-fame pilot and humorist whose program on March 24 is all about rising above problems. The title, “It’s Clear On Top,” is taken from his days as a pilot when he would gain elevation to fly above bad weather.
Chef Roland Mesnier, who served five different presidents over 25 years in the White House, is the final program on April 20.
Mesnier was born in a small village in France, where he began as a kitchen apprentice. He was a chef at a Virginia resort when First Lady Rosalynn Carter hired him to become the White House pastry chef. He stayed on for 25 years, creating unique desserts for Presidents Carter, Reagan, George H.W. Bush (41), Clinton and George W. Bush.
Mesnier takes pride that he has never served the same dish twice.
In addition to making speaking engagements reflecting on his quarter century at the White House, he now teaches his cooking skills to others. He is naturally the author of cookbooks, including his most recent, “Dessert University.”
The club is an educational nonprofit organization with membership open to the public. Events, however, are limited to members. Dues are $30 per person for renewing members and $35 for first-year members.