Sat September 23, 2023
Foods of the Shabbat Table with Adeena Sussman and Rabbi Sydney Mintz
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Shabbat meals are all about gathering and unwinding with friends and family over nosh that feeds the soul. Dive into some of the traditions and recipes of the Shabbat table during this discussion and cooking demonstration with author and Bay Area native Adeena Susman and Rabbi Sydney Mintz. This program is presented on the occasion of Sussman's new cookbook "Shabbat: Recipes and Rituals from My Table to Yours," which offers a personal take on the food of Shabbat. Throughout the book, Sussman shares how the "Shabbat table is a centering force, a nourishing place where one and all are welcome. It's an opportunity every week to feed the soul." Get ready for a fun talk, demonstration, and small bites of some of Sussman's recipes.
This talk is presented in partnership with Congregation Emanu-El as part of the Shabbat at the Jewseum: Shabbat and the Days of Awe program.
About "Shabbat: Recipes and Rituals from My Table to Yours"
Now more than ever, Shabbat cooking is what we all need. In this anticipated follow-up to Adeena Sussman's "Sababa," Sussman immerses us in cooking for Shabbat with recipes that leave mealtime as downtime with family friends. Nostalgic, cozy mains like Fig and Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry and Feta Salad, and Sweet and Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the show-stopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert.
$40 general/$32 Members; each ticket includes Museum admission and a copy of the newly-released 'Shabbat: Recipes and Rituals from my Table to Yours' by Adeena Sussman.
Presented by Contemporary Jewish Museum
show less
This talk is presented in partnership with Congregation Emanu-El as part of the Shabbat at the Jewseum: Shabbat and the Days of Awe program.
About "Shabbat: Recipes and Rituals from My Table to Yours"
Now more than ever, Shabbat cooking is what we all need. In this anticipated follow-up to Adeena Sussman's "Sababa," Sussman immerses us in cooking for Shabbat with recipes that leave mealtime as downtime with family friends. Nostalgic, cozy mains like Fig and Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry and Feta Salad, and Sweet and Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the show-stopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert.
$40 general/$32 Members; each ticket includes Museum admission and a copy of the newly-released 'Shabbat: Recipes and Rituals from my Table to Yours' by Adeena Sussman.
Presented by Contemporary Jewish Museum
Shabbat meals are all about gathering and unwinding with friends and family over nosh that feeds the soul. Dive into some of the traditions and recipes of the Shabbat table during this discussion and cooking demonstration with author and Bay Area native Adeena Susman and Rabbi Sydney Mintz. This program is presented on the occasion of Sussman's new cookbook "Shabbat: Recipes and Rituals from My Table to Yours," which offers a personal take on the food of Shabbat. Throughout the book, Sussman shares how the "Shabbat table is a centering force, a nourishing place where one and all are welcome. It's an opportunity every week to feed the soul." Get ready for a fun talk, demonstration, and small bites of some of Sussman's recipes.
This talk is presented in partnership with Congregation Emanu-El as part of the Shabbat at the Jewseum: Shabbat and the Days of Awe program.
About "Shabbat: Recipes and Rituals from My Table to Yours"
Now more than ever, Shabbat cooking is what we all need. In this anticipated follow-up to Adeena Sussman's "Sababa," Sussman immerses us in cooking for Shabbat with recipes that leave mealtime as downtime with family friends. Nostalgic, cozy mains like Fig and Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry and Feta Salad, and Sweet and Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the show-stopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert.
$40 general/$32 Members; each ticket includes Museum admission and a copy of the newly-released 'Shabbat: Recipes and Rituals from my Table to Yours' by Adeena Sussman.
Presented by Contemporary Jewish Museum
read more
This talk is presented in partnership with Congregation Emanu-El as part of the Shabbat at the Jewseum: Shabbat and the Days of Awe program.
About "Shabbat: Recipes and Rituals from My Table to Yours"
Now more than ever, Shabbat cooking is what we all need. In this anticipated follow-up to Adeena Sussman's "Sababa," Sussman immerses us in cooking for Shabbat with recipes that leave mealtime as downtime with family friends. Nostalgic, cozy mains like Fig and Pomegranate Brisket and Bubbe's Extra-Crispy Potato Kugel are crowd-pleasers and require little hands-on attention. Sides and bright salads like Moroccan Carrot Salad, Roasted Kohlrabi, Cherry and Feta Salad, and Sweet and Tart Eggplant Salad are best served at room temperature. With staples like Amba (pickled mango spread), Tomato Jam, and Schug-a-churri (a blend of Yemenite and South American condiments) on hand, it's easy to punch up flavor and find something delectable to slather on challah. And from the show-stopping Lemon Black-Sesame Bundt Cake to the rich comfort of Vegan Rice Pudding, there's always something special for dessert.
$40 general/$32 Members; each ticket includes Museum admission and a copy of the newly-released 'Shabbat: Recipes and Rituals from my Table to Yours' by Adeena Sussman.
Presented by Contemporary Jewish Museum
show less
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