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WSJHS Cholent Throwdown
Posted: June 15, 2011 By: Leah Jaffee

Thanks Lisa for writing this on your wall....I have 400 to feed this weekend and am pretty tired to write. You saved me! I was thinking how funny it is that it is June and we haven't been able to break 70' around here. Feels like March; perfect cholent weather!

Food is history, culture, connection, community, ritual, nourishment, sustenance, survival, memory. Food tells stories. Cookbooks tell stories. The Washington State Jewish Historical Society is creating a cookbook - Yesterday's Mavens, Today's Foodies: Traditions in Northwest Jewish Kitchens. The cookbook will include recipes and stories.

Through the lens of our kitchens, our grandmothers’ kitchens, and our children’s kitchens, we will see a slice of our unique history - a history that illuminates our Sephardic and Ashkenazic traditions and combines them with the pioneer spirit of the Pacific Northwest, its bounty of food products, fresh produce and growing foodie culture. This fabulous and unique cookbook will be launched on November 6 – the perfect Hanukkah gift for you, your friends and family.

Leading up to the November 6th launch of the cookbook, the Washington State Jewish Historical Society is sponsoring a series of food related programs that showcase northwest cooking and northwest cooks. The last 2 programs are: Top Cholent The traditional stew made for the Shabbat midday meal is so much more than a stew. Heinrich Heine wrote that “Cholent is the food of Heaven, And the recipe was given By the Lord himself to Moses One fine day upon Mount Sinai.”

Come and learn, taste, and choose your favorite. We’ll make cholent that is traditional, Sephardic, vegetarian, nouveau. And, of course, you’ll take home recipes. Thursday, June 23rd at 6p.m. Bikur Cholim Machzikay Hadath 5145 South Morgan Street, Seattle $10. Recipes included.

Northwest Gefilte Fish: A Family Affair Dorothy Becker and her family make their fish together. They have it down to a science. Did you never have the opportunity to learn how to make gefilte fish? Dorothy and her daughter Arlene Azose are experts. Come and learn. Step by step. From the first step when Dorothy brings up her large pot and the scarf that protects her hair from the fishy smell, to the taste of the soft, flavorful fish ball that is made with salmon from northwest waters.

You’ll go home with a packet of fish recipes - gefilte, sweet and sour, pickled and a layered fish terrine. Tuesday, August 16th from 11 to 1 Congregation Beth Shalom 6800 35th N.E. Seattle $10. Recipes included. To make reservations for any or all of the food programs, please register online at: www. WSJHS.org/ Or call Lori at The Washington State Jewish Historical Society 206-774-2277

Monday 13th of June at 10:42 ▪ ▪ Like ▪ Hide

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