Shaya: An Odyssey of Food, My Journey Back to Israel
Alon Shaya learned to cook while hanging onto the apron strings of his mother and grandmother. But by the time the Tel Aviv-born, Philly-raised chef moved to New Orleans and won the James Beard Award for Best New Restaurant in America, shrimp, gumbo and jambalaya had made their way into his shakshuka—and okra had found a partner in black-eyed peas. Join us for a special Shabbat dinner to hear about -- and sample -- that culinary journey, in celebration of Shaya's cookbook/memoir, Shaya: An Odyssey of Food, My Journey Back to Israel. As you enjoy some of Chef Shaya's most raved-about creations, you'll hear the stories of the places, people and food that have informed his journey from Tel Aviv to NOLA and back again. For full menu www.sdcjc.org.
“Alon’s journey is as gripping and as seductive as his cooking…Lovely stories, terrific food.” —Yotam Ottolenghi, author of Jerusalem: A Cookbook