Culinary Arts + Chefs
Fable to Table Series
Purchase tickets online or contact our box office: 206.388.0832 | BoxOffice@sjcc.org M-F during regular business hours.
A Lunchtime Event with Chef Yotam Ottolenghi & Helen Goh: 2nd Show Added! Celebrate a SWEET Sukkot @ the J
We’re thrilled to announce we’ve added another Ottolenghi event in partnership with Book Larder. The first sold out in 24 hours – so get your tickets now! Join chef Yotam Ottolenghi and co-author and pastry chef, Helen Goh, in celebrating the release of their new baking book, SWEET. Moderated by cultural conversationalist Warren Etheredge. Every guest takes home a signed copy of SWEET.
An Evening with Chef Yotam Ottolenghi & Helen Goh: SWEET Cookbook
Thursday, October 5
The Egyptian Theatre, 805 Pine Street, Seattle
Make way on your bookshelf! Israeli-born London chef and best-selling cookbook wizard Yotam Ottolenghi has a new book on the way. SWEET is filled with indulgent delicacies and his hallmark fresh ingredients, exotic spices, and complex flavors. Moderated by Rebekah Denn of The Seattle Times. Co-presented by Book Larder.
Wednesday, October 18 | 7 pm
$30 | $25
Cookbooks for sale
Not just your bubbe’s apple strudel! Make a traditional meal of hand-grated potato dumplings, slaw, and krokerle (spiced hazelnut chocolate cookies). Taught by Gabrielle Rossmer Gropman and Sonya Gropman, mother-daughter co-authors of THE GERMAN-JEWISH COOKBOOK: RECIPES & HISTORY OF A CUISINE. Cookbooks will be available for purchase.
Oy Vey Vegan
Sephardic Cookies: Biscochos & Curabies
Since she was a little girl Rachel Almeleh has been cooking the recipes passed down through generations of her ancestors and captured in her cookbook A LEGACY OF SEPHARDIC, MEDITERRANEAN, AND AMERICAN RECIPES. Learn the art of baking biscochos and curabies, also known as Sephardic wedding or Turkish sand cookies.
Cook the Book: Ottolenghi's SWEET
Join pastry chef Laurie Pfalzer for a hands-on baking class featuring recipes from the new Yotam Ottolenghi dessert cookbook, SWEET. Learn to work with his unique, Mediterranean-inspired signature ingredients, such as rose petals, figs, saffron, orange blossom, star anise, and cardamom.
Pastry chef Laurie Pfalzer is a graduate of the Culinary Institute of America in New York and was the pastry chef at Salish Lodge and Spa. She is the owner/chef instructor of Pastry Craft. She teaches regularly with PCC Cooks.
Chef to Watch! Rising Star Alon Shaya: SHAYA: AN ODYSSEY OF FOOD, MY JOURNEY BACK TO ISRAEL
“Alon’s journey is as gripping and as seductive as his cooking . . . Lovely stories, terrific food.” –Yotam Ottolenghi
Meet celebrated restaurateur and James Beard Award-winning chef Alon Shaya, whose New Orleans restaurants have been hailed as the country’s most innovative and best by Bon Appetit, Food & Wine, Saveur, GQ, and Esquire magazines.
His debut cookbook, AN ODYSSEY OF FOOD, MY JOURNEY BACK TO ISRAEL will be available for purchase and signing.
Cook the Book: Ottolenghi's PLENTY
Join instructor Leah Jaffee for a class about the cookbook that put Chef Yotam Ottolenghi on the map as one of the most exciting new talents in the cooking world. PLENTY is a collection of vegetarian recipes that will delight cooks and eaters looking for a sparkling new take on vegetables. We’ll explore a few innovative recipes, unique ingredients, and extraordinary flavor combinations inspired by the cookbook.
Leah Jaffee is the owner operator of a boutique kosher catering firm in Seattle, Leah’s Catering, which has been serving the local Jewish community since 1997.