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Virtual SJCC: Zoom In!terview with Teen MasterChef Sadie Davis-Suskind
July 23 @ 7:00 pm - 8:00 pm
Meet local MasterChef Junior contestant Sadie Davis-Suskind, and hear about the show’s formidable host Gordon Ramsay and why she loves cooking French-inspired and seasonal organic food with a Jewish flair. Plus, she’ll do a cooking demo!
Join the conversation live on Zoom:
(please register in advance)
Meet Seattle’s rising Jewish star and celebrity teen chef, Sadie Davis-Suskind, along with her mom Rebecca, for a conversation about all her love of cooking seasonal and organic cuisine with other youngsters, and why cooking has felt more important than homework these past few months. And, Sadie will do a Jewish comfort food cooking demonstration (check out the recipe below)!
About Sadie Davis-Suskind
Fourteen-year-old Sadie Davis-Suskind, a born and bred Seattleite, discovered her love for cooking before she could even walk. After watching her mother bake bread and her family prepare traditional dishes for the Jewish holidays, Suskind quickly lent a tiny hand in the kitchen. By the time she was 6 years old, she was helping her mother prepare an entire Passover dinner and began reading Julia Child cookbooks. Last year, Sadie was picked to be one of 24 contestants on celebrity chef Gordon Ramsay’s MasterChef Junior TV show, the kid-oriented spinoff of FOX’s intense cooking competition, MasterChef. This fierce competitor made it to the semifinals with dishes inspired by classic French cuisine with hints of Jewish flavors, like spaetzle with cabbage and apples. During COVID-19, this eighth-grader at Jane Addams Middle School also became a food columnist for The Seattle Times. Next on her precocious agenda: opening a restaurant!
Connect with Sadie:
Cooking with Sadie: Malabi
There are basically two recipes you can use to make the dish and so many options for toppings. In this recipe, I use cornstarch because I prefer a silky-smooth light texture in my pudding but the more traditional way to create the dish is to use sachlab or rice flour, which gives the malabi full body and a bit of a gritty texture.
Of course, you can personalize your malabi. My favorite is rose water with raspberry syrup sprinkled with toasted pine nuts then a drizzle of pomegranate syrup and or pomegranate seeds. You can also make a dairy-free version with almond milk.
For the Pudding:
3 cups whole milk; divided (2% milk is also fine; for a dairy-free version, substitute almond/coconut milk)
1/4 cup cornstarch or rice flour
1 tablespoon rose water (or vanilla or orange flower water dependent upon taste preference)
1/3 cup sugar
Raspberry and rose water syrup:
1/4 cup sugar
1/4 cup water
2 tablespoons seedless raspberry jam
1 teaspoon rose water
Personalize your topping:
For the syrup layer on top of the pudding, choose any of these: Mango or passion fruit nectar, raspberry rose syrup, maple syrup, any flavored jam you like, silan (date honey)
Next layer crunchy toppings (any of the following): walnuts, pine nuts, pistachios, peanuts, coconut