Jewish Book Council Presents: Unpacking the Book

Jewish Writers in Conversation - Gefilte Fish on Fleek: The New Jewish Cuisine


Tuesday, March 29, 2016
6 – 8:30 pm
Scheuer Auditorium

Free-range shawarma. Artisinal gefilte fish. Elevated matzah balls. Meet cutting-edge writers and chefs who are revolutionizing American Jewish cuisine.

Today, along with her cousin Josh Russ Tupper, Niki Russ Federman is the fourth generation to own and run Russ & Daughters’ landmark appetizing shop on East Houston Street, its online business, Russ & Daughters Cafe (restaurant on Orchard Street), Russ & Daughters at the Jewish Museum (kosher restaurant and takeout appetizing counter), and Russ & Daughters Bagels & Bakery (where they bake the most traditional bagels, bialys, babkas, and breads for all of their locations).​

As the owner and executive chef of The Raging Skillet, Chef Rossi has earned a reputation as the one to call when it's time to do things differently. The Raging Skillet has been described as a “rebel anti-caterer" by The New York Times and "the wildest thing this side of the Mason-Dixon line" by Zagat, and has been named one of The Knot’s Best Wedding Caterers for the past five years. Rossi has written for Bust, The Daily News, The New York Post, The Huffington Post, Time Out New York, and McSweeney's. She is the host of a long-running radio show called “Bite This,” and has been featured on The Food Network and NPR.

A 2011 James Beard Award winner for “Best Chef, Mid-Atlantic,” Chef Michael Solomonov is the co-owner and executive chef of Zahav, Philadelphia’s renowned modern Israeli restaurant. He also owns Percy Street Barbecue, Federal Donuts, and the recently opened Dizengoff (hummus and small salads) and Abe Fisher (small plates of Jewish food inspired by countries outside Israel), all in Philadelphia.

Michael W. Twitty, a food writer, independent scholar, culinary historian, and historical interpreter personally charged with preparing, preserving, and promoting African American foodways and its parent traditions in Africa and her Diaspora and its legacy in the food culture of the American South. Michael is a Judaic studies teacher from the Washington D.C. metropolitan area where interests include food culture, food history, Jewish cultural issues, African American history, and cultural politics. His book project, The Cooking Gene, will be published by HarperCollins in 2016.

The Jewish Book Council invites Jewish Museum members and friends to join the event. Select galleries will be open for attendees from 6:00-7:00PM and guided tours of a featured exhibitionwill be offered from 6:15-6:45PM. The conversation with the authors will begin at 7:00PM and will be followed by a reception, book sale, and signing.

The program is free but space is limited and advance RSVP is requried for entry.

Ticket Information

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