Join us for a book signing and tasting event with friend and author, Amelia Saltsman. Her latest book, The Seasonal Jewish Kitchen, offers a game-changing approach to a new generation of cooks. Using her own diverse history for inspiration, Amelia traces the global thread of Jewish cuisine from it's ancient roots to today's focus on seasonality and sustainability. 'Great taste and good farming practices go hand in hand. When the raw ingredients taste good, it's the most obvious sign that our food has been grown sustainably and locally, and that it's at its freshest and most nutritious'. The book is divided into six micro-seasons based on the Jewish calendar and highlights the connection of tradition to the year's agricultural cycle. October represents a time of transition from late-summer tomatoes and eggplants to fall roots of carrots and sweet potatoes.
Sample dishes from Amelia's book will be made with vegetables from Siena Farms: Roman Ratatouille, Fall Vegetable Latkes with Labneh and Smokey Harissa; Roasted Chicken with Tangerines and Green Olives; Zengoula (Iraqi funnel cakes) with Lemon Syrup; and an Apple Pastry with Cognac, Raisins and Cream.
Amelia Saltsman, Author
Ana Sortun, Chef/Owner
CLICK HERE to REGISTER for The Seasonal Jewish Kitchen
All classes include a tasting of each recipe and wine pairings.
PLEASE NOTE: This class is on a Wednesday and runs from 7:00pm-9:00pm at Sofra Bakery & Café. Doors open for first-come first-serve seating at 6:45pm. See you then!
Cancellation policy: We understand plans change; our classes are refundable up until 10 days before the scheduled class date.