The Joys of Jewish Preserving-inspired Dinner & Author Discussion at Saul's...

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Saul's Restaurant & Delicatessen

1475 Shattuck Avenue

Berkeley, CA 94709

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Peter Levitt, Saul's Chef-Owner, is cooking a dinner inspired by Emily Paster's The Joys of Jewish Preserving. Discussion with the Author to follow.

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Shetl Raspberry Syrup, Seltzer and Kasha Buckwheat Spirit
Arugula with a Matbucha Cracker
Arak and Bernie’s Apple Cider

Eggplant Ratatouille stuffed Pita or
Lamb stuffed Pita
with Pickled Vegetables
(pita housebaked)

Peaches in syrup with Whipped Cream

BOOKS for sale by Books Inc. in Berkeley & book signing

Learn about one of the most vital subtopics in Jewish cooking: preserved foods

Jewish cooks, even casual ones, are proud of the history of preserved foods in Jewish life, from the time of living in a desert two millennia ago to the era in which Jews lived in European ghettoes with no refrigeration during the last century. In a significant sense, the Jewish tradition of preserved foods is a symbol of the Jewish will to survive.

About 35 of the 75 recipes in this book are for fruit jams and preserves, from Queen Esther's Apricot-Poppyseed Jam or Slow Cooker Peach Levkar to Quince Paste, Pear Butter, and Dried Fig, Apple, and Raisin Jam. About 30 are for pickles and other savory preserves, including Shakshuka, Pickled Carrots Two Ways, and Lacto-Fermented Kosher Dills. The remaining 10 recipes bear the tag "Use Your Preserves," and these cover some of the ways that preserves are used in holiday preparations, like Sephardic Date Charoset, Rugelach, or Hamantaschen. The book often highlights holiday cooking, because there are many Jewish readers who cook "Jewish food" only on holidays.

Author Author Emily Paster:

Emily Paster is the author of two cookbooks, 2016’s Food Swap: Specialty Recipes for Bartering, Sharing & Givingand the upcoming The Joys of Jewish Preserving. A graduate of Princeton University and the University of Michigan Law School, Emily redirected her career from law to food after the birth of her second child. She is the writer and photographer behind the website West of the Loop, which has been called “a family food blog to savor.” As the founder of the Chicago Food Swap, a community event where handmade foods are bartered and exchanged, Emily is a leader in the national food swap movement. Emily teaches and speaks on garden-to-table cooking, canning and fermentation throughout the country.

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Saul's Restaurant & Delicatessen

1475 Shattuck Avenue

Berkeley, CA 94709

View Map

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