Missed Our First Schmaltzy? Here’s a Small Taste

You may have heard that the Jewish Food Society hosted its first ever spoken word event back in March, which combined personal stories of Jewish delicacies followed by samplings of the dishes themselves. Of course, we called it Schmaltzy. You might have read a bit about the participants and their unique stories in our Schmaltzy Spotlight posts, or even tried making one of the featured recipes yourself. If any of this left you with a wee bit of fomo, we put together a short video that captures the energy, flavor, and magic of that first night. Stay tuned for the announcement of our next Schmaltzy on our instagram account or here on the blog.

Schmaltzy combines two of our favorite pastimes: talking and eating. It’s kind of like the Moth, but with knishes. Hear the tales behind the recipes from an all-star lineup of bubbes, chefs and food mavens. Then eat the food they made you crave. Emceed by Mitchell Davis, executive Vice President of the James Beard Foundation, author of The Mensch Chef, master fresser. Spiels and nosh by: Einat Admony, chef-owner of Taim, Balaboosta and Bar Bolonat, author of Balaboosta Spiel: Why Yemenite shabbos is good for your belly but bad for your social life Nosh: Kubaneh (Yemenite Pull-Apart Bread) Ron and Leetal Arazi, owners New York Shuk Spiel: Couscous and the American dream Nosh: Couscous with Rosey Harissa, Tongue & Chickpea Stew Anna Gershenson, host of the Natural Cook with Anna Gershenson, caterer and grandma Spiel: How a torch was passed from mother to daughter, through a dumpling Nosh: Kreplach Soup Idan Cohen, CEO of Grow, amateur chef and cider maker Spiel: The case for Austro-Hungarian pastry—and sons who bake it Nosh: German Layer Cake with Marzipan, Coffee Meringue and Jam Liz Alpern, co-founder of The Gefilteria, co-author of The Gefilte Manifesto Spiel: How Parisian pastry helped give birth to a challah queen Nosh: Mini Roasted Garlic–Potato Knishes with Mustard