Cookbook Luncheon Serves Buffet of Flavors

Two hundred “gourmands for the day” learned and dined while world renowned cookbook author, Joan Nathan, was interviewed by New York chef and restaurateur Jeremy Salamon, for the Book Festival of the MJCCA on Nov. 15.

A Kosher Touch staff created six crowd pleasing recipes from Nathan’s new book, “My Life in Recipes … Food, Family and Memories.”

A spry 81, Nathan’s resume includes working for Mayor Teddy Kollek in Jerusalem, appearances on “Good Morning America,” Martha Stewart, The Food Network and “The Today Show,” to name just a few. Having authored numerous cookbooks, this is the first memoir which she noted was so bounteous that “her editor had to chop 30,000 words.”

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Caterer and new CEO Erin Lis prepared the meal for 200.

Salamon, a James Beard nominated chef/owner of Agi’s Counter in Brooklyn, was prepared with thought provoking questions for the “Jewish Julia Child,” relating to Nathan’s time spent in Paris learning the language and the art of French cuisine.

During this segment, Nathan related that an offshoot of her Parisian inclinations included Moroccan cuisine. Now widowed, Nathan shared that her late husband was a lawyer specializing in terrorism and had tight bonds with the Moroccan ambassador, which resulted in numerous trips to his home, where she learned more about lentils, almonds, cinnamon, her favorite yogurt cucumber salad, bulgar, onions and “peasant-like food.”

The memories flowed comparing her mother-in -law’s light and fluffy matzo balls to her own recipe with matzo meal and fresh ginger saying, “Matzo ball soup is like challah defining the Jewish experience, comforting … and the kids admitted they never liked that other grandmother’s version of matzo balls made with soda water.”

Jeremy Salamon, who interviewed Nathan, posed with his grandmother, Arlene Agis.

Another engaging segment was about the roots of humus dating back to the Bible. She said, “Chickpeas were easy to grow and among the earliest forms of protein, and it’s ‘ours’ because we are the People of the Book and wrote the recipe down!”

She hinted that she’s working on a project now for The New York Times that involves kasha “with big kernels.”

In terms of her familiarity with Atlanta, Nathan stated that she had Southern biscuits that morning and was heading to the High Museum of Art before dining with Todd Ginsburg at The General Muir. Another local touch was Susan and Dr. Sydney Tourial’s guest, retired Rabbi Hayyim Kassorla, Congregation Or VeShalom, whose recipe was featured in her 1994 cookbook.

Salamon delighted the audience by introducing his own grandmother, Arlene Agis, who had recently moved to Atlanta. She told the AJT that she’s super proud of Jeremy who’s touting his own book, “Second Generation: Hungarian and Jewish Classics Reimagined for the Modern Table.”

Local dining consultant/operations manager Cyndi Sterne, DASH Hospitality, was eager to purchase the signed cookbook.

Salamon queried Nathan about her process vis a vis preserving a recipe, “Do you move it forward? Do you not touch it? Do you keep it alive?” Nathan concluded that we have better cooks today. On a personal level, she “dropped” that her friends were Ruth Reichl and Alice Waters, the very top of the “cuisine” chain.

A feast for 200 doesn’t just magically appear; and Erin Lis, who recently took over the helm of An Added Touch and A Kosher Touch Catering, prepared the food with her staff. Prior to Nathan’s appearance, Lis explained that she accepted the company’s torch from Sandra Bank.

She stated, “Joan is a legend in the Jewish culinary world, as the keepers of family are the keepers of recipes.”

Lis shared that she uses the MJCCA as her off-site kosher kitchen base. Michelle Simon sponsored the event to honor her parents, specifically her mother, Eva Stern, who gave cooking classes, helped design photo shoots, and was known for her family Friday night dinners. Simon concluded, “Of course, dad, George, loved those dinners!”

Featured Items on the Menu

Roasted Salmon Filet – preserved lemon, za’atar, sumac
Poseidon’s Spanakopita Pie – chopped spinach, feta, phyllo
Roasted Sweet Potatoes – coconut flakes, honey and soy
Mujadara – flavored lentils, rice, caramelized onions
Persian Cucumber Salad – Yogurt, walnuts, scallions, radishes, craisins,
Soft Ginger Molasses Cookies – nutmeg and crystallized ginger