Happy Father's Day!
To view a better version on the web, please click here...
| E-nnouncement no. 19 |
June 1, 2008
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To view a better version on the web, please click here...
| E-nnouncement no. 19 |
June 1, 2008
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EVENTS: |
ONGOING: |
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Tasty Tid Bits: What's in season this June? |
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| Recipe of the Month: Cucumber-Dill Salad
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Preserving Family Recipes: Phone Seminars |
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Next Traveling Palate tasting: Bolivia |
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Thursday, June 19th
7:30-9 p.m. $25/person Tasting Menu:
"How often are you curious about striking up a conversation with the people sitting right next to you in a restaurant, but you just don't know how to approach them? At the Traveling Palate it's easy, and a great way to try different cuisines at the same time!" —Dafna, Traveling Palate Guest As a native New Yorker, Jennifer knows how much people in this big city love to try new and exotic foods. But what she found often missing was the means to really meet and have a good conversation with someone you didn't know while out in a restaurant. "I came up with the idea of the Traveling Palate as a way of combining my love for travel, food, and culture," says Jennifer, with the desire to meet new and interesting people. In 2004, Jennifer joined forces with her good friend Beebe, owner and designer of Tribeca's Kiva Café, where the two of them have been serving up delicious dishes from all over the world ever since. In Kiva's intimate setting, guests can easily mingle, network, and socialize in a friendly atmosphere, while dining on delicious and unusual tastes that they might not find in one restaurant alone (even in New York). Indeed, no cuisine is too exotic for the two of them: "We've done Nigerian, Hungarian, Australian, Ethiopian, Brazilian, Syrian, Turkish, and even one called 'The Stans,' sharing tastes from Paskistan, Kazakhstan and Uzbekistan. Last year a former Traveling Palate guest from Denmark returned as a guest chef to share Danish cooking. Next we're traveling to Georgia—as in the 'Republic of'—not the state!" smiles Beebe. So sign up for the Traveling Palate, and let Jennifer and Beebe be your tour guides. It's an affordable and convenient way to travel right in the neighborhood, where you can learn about a new culture and cuisine, and who knows? You m (Oh— and don't forget to bring your passport!) |
| A Fistful of Lentils: SYRIAN-JEWISH RECIPES FROM GRANDMA FRITZIE'S KITCHEN A Family Cookbook by Jennifer Felicia Abadi |
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Need a great gift for DAD? JUNE CALENDAR Shavuot: Father's Day: |
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| Cooking Classes–Demos–Lectures Specializing in Mediterranean & Middle Eastern Foods Healthy–Exotic–Unique–Made Easy! (Syrian-Lebanese-Israeli-Greek-Turkish-Iraqi-Yemenite-Spanish-Persian-Egyptian-Georgian-Armenian)
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| Greek Shavuot Dishes Full Hands-On Cooking Class (Kosher: Vegetarian/Dairy)
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Date: |
Tuesday, June 3rd |
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Time: |
7– 9:30 pm |
Location: |
The JCC in Manhattan 334 Amsterdam Avenue @76th Street, New York City |
To Register: |
646. 505.5713 |
Website: |
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Menu: |
Gigantes (Broad Beans Baked with Tomatoes and Olive Oil) Arroz kon Spinaka (Rice with Spinach, Feta and Dill) Tzatziki (Thickened Yogurt Sauce with Cucumbers and Dill) Keftedes Apo Spanaki (Fried Spinach Balls with Dill and Sharp Cheese) Pastelikos (Pastries Stuffed with Potato and Feta Cheese) Spanakotyropita (Layered Phyllo Pie with Spinach, Swiss Chard, Dill & Feta Cheese) Yiaourtopita (Baked Yogurt Pudding-Pie) Galaktoboureko (Greek Phyllo Pie Filled with Custard) |
Private Cooking Classes:
(Recent Persian Cooking Class at Shauna's) |
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Date: |
YOUR CONVENIENCE |
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Time: |
YOUR CONVENIENCE |
Location: |
YOUR OWN PRIVATE KITCHEN (if your kitchen is not possible, then we can use mine) |
Includes: |
• 2 1/2 to 3-hour class (full hands-on instruction) |
To Register: |
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CUSTOMIZED TO YOUR TASTES AND NEEDS: |
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| NEW!: |
| Preserve Dad's Unique Recipes: CLICK HERE for PARADE Magazine Article: Sunday, December 9th! Recipe writing, testing, developing, organizing ...
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What I can
do for you: |
• Recipe Gathering & Organizing
• Help Interviewing Family Members for Stories & Anecdotes • Help extracting Recipes From Family Members (Reluctant to Give Them to You!) • Recipe Writing/Editing • Recipe Testing & General Development • Graphic Design & Illustration for Cookbook Layout |
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| NEW! Teleconferencing Seminars for Preserving Family Recipes |
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| Do-It-Yourself Family Cookbook:
Teleconferencing Seminars & Discussions Having written, illustrated, and published my own family cookbook, many people come up to me during my cooking classes and demos to ask how I was able to start and complete such a project. As a result I have decided to create the following phone seminars to help others launch and complete their very own cookbook. Each session will start with guidance and suggestions, based upon my own personal experiences of writing a family cookbook, and continue with a discussion among all those attending to share their experiences, suggestions, and support. Register for all 4 sessions or just the ones that you find most suitable. To get the most of your family cookbook, arrange a private consultation with me! Jump-Start Program: Overview and Introduction |
| Cooking for the summer? Schedule an appointment & give me a call! Call ChefsLine: The Culinary Hotline for Home Cooks
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What I can
do for you: |
| NEW! ChefsLine 30-MINUTE PRIVATE COOKING CLASS BY PHONE |
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Savory and Saucy Sephardic Shabbat:
Main Courses to Wow Your Guests! (Kosher: Meat)
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Tid Bit #18: WHAT'S IN SEASON THIS MONTH?
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Vegetables |
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| Fruits • Black Mission figs • grapes • cantaloupe • honeydew • watermelon • nectaries • peaches |
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CLICK HERE for past tips & tid bits |
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| Recipe of the Month: Refreshing Cucumber-Dill Salad
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5 kirby cucumbers (about 1 pound), peeled and thinly sliced Dressing: |
1. Place sliced cucumbers and onions into a medium bowl and toss. 2. In a separate, small bowl, combine all the dressing ingredients together by mixing with a fork or whisk. 3. Pour dressing over sliced cucumbers and onions and toss until fully coated. 4. Cover bowl (or pour into an airtight container) and allow salad to marinate in refrigerator for at least one hour before serving. Yield: Serves 4 to 6 (Makes Six ½- Cup Servings) |
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NEW!
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Have suggestions of your own? Please let me know so that I can let others know! |
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