Popular Instagram Chef Delights at CBT
Sivan Kobi performed a live cooking demonstration followed by an elaborate buffet at Congregation Beth Tefillah’s women’s event
After 37 years with the Atlanta Journal-Constitution and now with the AJT, , Jaffe’s focus is lifestyle, art, dining, fashion, and community events with emphasis on Jewish movers and shakers.
Super chef and social media influencer, Sivan Kobi, headlined an event at Congregation Beth Tefillah on Sept. 19 with a meet and greet, followed by the main event where Sivan prepared several mouthwatering recipes in real time between large video screens.
More than 180 mostly younger women and fans of Kobi filled the seats eagerly sampling small tastes to match the bill of fare. Local teenagers cheerfully served the samples. Kosher food expert Robin Varon was credited for weeks of preparation in coordinating the event.
During the meet and greet, a small group watched Kobi construct her famous challah, showing how to loop the dough. Along the way she offered tips on how to vary the recipe, how to be vegan, types of flour, and ways to save time with yeast. She noted, “Weave the dough like a pound sign. We want no sticky dough, and three proof times, use King Arthur flour with the red label. For an Israeli challah version, soak the dough in water and coat with sesame seeds.”
Event co-sponsors Arielle Birenberg and Jade Gaylis welcomed the larger group, and a violinist who played Avenu Malkanu. Dassi New spoke about the role of women in leading the charge of passing on Judaism from the home and stove as the center. She spoke about laws and customs centering around taste and the sensory experience of making meals. She also brought forward the significance during the High Holidays of apples, honey, and the word “tov.” She said, “Hashem saw that creation was good (tov) and with purpose … apples, too, have purpose, and the bee (sting) makes things not so smooth and easy.”
Sivan spoke from the elevated demonstration stage and explained that this was her first time in Atlanta. She began with a fennel cabbage slaw along with some practical tips. “If you like fennel flavor to be not so strong, use thinner strips. Use the whole of the green onion. Save celery leaves for later. This salad will last a week in the fridge. The apples make it special, too … don’t spend a lot on sets of knives. One good clever or chef’s knife type will do.”
Next, Sivan prepared a stuffed onion recipe where she showed efficient ways of peeling the steamed onion, and the option of using chopped mushrooms to replace the meat for vegetarians. She cautioned to read spice labels to assure they don’t contain additives.
Her last demonstration was a flaky and sweet baklava. She shared her proclivity to use silan (the American equivalent of maple syrup). She said, “I try to offer options to my followers who aren’t in big cities or have access to large markets or kosher specific items.”
Especially poignant was the last segment where she told her personal story.
Marrying early, having her first child at 19 (now being a young grandmother), growing up with a Syrian father who owned Sherman and Sons, Jewish bakeries and a deli in the “Valley” part of LA. Her parents immigrated from Israel in 1980.
Going off script, she declared, “I hate double dipping! Always wash rice, you have no idea what goes on in rice fields … I try to answer everyone’s direct messages, but don’t ask things that you can easily find on Google.”
Prior to becoming a cooking phenomenon, Sivan was a Hebrew teacher, fitness, Zumba, yoga instructor and cake decorator. She pointed to her cooperative husband who was in the CBT kitchen with blisters from chopping veggies all day. She spoke of hosting hostage families in her California home.
The “mile long” buffet was well worth the wait. Brisket, potatoes, a “tomatoey” Sephardic salmon stew, bean-based soup, romaine salad, chicken, noodle kugel were topped off with pareve ice cream in several flavors.
Earlier during the meet and greet, Congregation Vice President Mira Liniado told the AJT that she was proud to be a co-sponsor and huge fan.
Fan Esty Hoffman said she loyally follows Sivan on Instagram especially for her challah prep.
Peri Shalom–Liberty said she knew Sivan’s family in Israel and finds her recipes to be especially relevant during the High Holidays.
Sivan concluded, “Remember each woman is a queen in her own kitchen.
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