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Announcing:  SCHMALTZY

Announcing: SCHMALTZY

The new storytelling event from the Jewish Food Society combines two of our favorite pastimes: kibbitzing and eating. It’s kind of like the Moth, but with knishes. Hear the tales behind the recipes from an all-star lineup of bubbes, chefs and food mavens on March 7th at 7:00pm at the Henry Street Settlement. Then eat the food they made you crave. Space is limited—get your tickets here, and see the full lineup of talent below.

Emceed by Mitchell Davis, executive Vice President of the James Beard Foundation, author of the Mensch Chef, master fresser

Spiels and nosh by:

Einat Admony, chef-owner of Taim, Balaboosta and Bar Bolonat, author of Balaboosta
Spiel: Why Yemenite shabbos is good for your belly but bad for your social life
Nosh: Kubaneh (Yemenite Pull-Apart Bread)


Ron and Leetal Arazi, owners NY Shuk
Spiel: Couscous and the American dream
Nosh: Couscous with Rosey Harissa, Tongue & Chickpea Stew


Anna Gershenson, host of the Natural Cook with Anna Gershenson, caterer, grandma
Spiel: How a torch was passed from mother to daughter, through a dumpling
Nosh: Kreplach soup


Idan Cohen, CEO of Grow Labs, good boychik
Spiel: The case for Austro-Hungarian pastry—and sons who bake it
Nosh: German layer cake with marzipan, coffee meringue and jam


Liz Alpern, co-founder of The Gefilteria, co-author of The Gefilte Manifesto
Spiel: How Parisian pastry helped give birth to a challah queen
Nosh: Mini roasted garlic–potato knishes with hot mustard


 

Schmaltzy Spotlight / Liz Alpern: How a Parisian pastry awakening led to modern Jewish baking

Schmaltzy Spotlight / Liz Alpern: How a Parisian pastry awakening led to modern Jewish baking

Salted Maple Challah

Salted Maple Challah