Amelia Saltsman, chef, teacher and author of “The Seasonal Jewish Kitchen: A Fresh Take on Tradition,” will offer a cooking demonstration and tasting at the Tucson Jewish Community Center on Friday, March 11, from 2-4 p.m.
Saltsman, whose first book was the “The Santa Monica Farmer’s Market Cookbook,” is passionate about helping people make the connection between small-farmed foods and real-life meals. She is committed to raising what she calls the “food literacy” rate: knowing how, when and where our food is grown (and by whom); knowing how to cook a simple, healthful meal; and understanding the local and global impact our food choices have on our families and communities.
With recipes like savory matzoh brei with smoked salmon, Iraqi charoset and chocolate salted almond meringues — her tasting menu for the Tucson J — she traces the thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability.
Saltsman’s Tucson appearance is a partnership between the J and the Tucson Festival of Books.
“This will be my first time experiencing the Tucson Book Festival and they’ve arranged for an action packed weekend for me. Between the Festival and a special event at the J, I am already feeling welcomed and embraced by Tucson. I’m really looking forward to introducing “The Seasonal Jewish Kitchen” to the community. There are lots of surprises in the book; my hope is that “The Seasonal Jewish Kitchen” will have everyone saying, ‘That’s Jewish food? Who knew?’”
Tickets for the demonstration and tasting at the J are $15 or $35 with a signed copy of Saltsman’s book. RSVP by March 7 at tucsonjcc.org or 299-3000.
On Sunday, March 14, Saltsman will join local culinary star Janos Wilder and other Tucson Festival of Books cookbook authors to create a dinner at Wilder’s new Carriage House. The dinner is a fundraiser for the J. For more information, contact Wilder at janos@janos.com.
