May
6

May 6

The Flavors of Yotam Ottolenghi

Over the past decade, the philosopher king of haute cuisine knocked both France and meat off their culinary pedestals, vaulted cauliflower and the Mediterranean mélange into celebrity status and turned black garlic, pomegranate molasses and rose harissa into household staples.

Six London restaurants, nine bestselling cookbooks and millions of devotees of the “Ottolenghi effect” have transformed the Israeli-British chef into the leader of a culinary juggernaut.

The Streicker Center is honored to welcome Yotam Ottolenghi upon the publication of his new book, Flavor, his latest guide to coaxing the maximum delectability out of vegetarian cooking.

Moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.

Thursday, May 6, 2021
 | 
7:00 pm
 | 
 
 

In-Person Event

$45 open seating
$70 open seating, including a copy of Flavor
$125 reserved seating section, including a signed copy of Flavor

Books will be mailed upon publication (beginning October 13, 2020).

Yotam’s photo: Jonathan Lovekin

We are happy to offer these webinars free of charge in these challenging times and hope you enjoy them. Any contribution to support our efforts is appreciated.

Thursday, May 6, 2021
 | 
7:00 pm
 
 

Over the past decade, the philosopher king of haute cuisine knocked both France and meat off their culinary pedestals, vaulted cauliflower and the Mediterranean mélange into celebrity status and turned black garlic, pomegranate molasses and rose harissa into household staples.

Six London restaurants, nine bestselling cookbooks and millions of devotees of the “Ottolenghi effect” have transformed the Israeli-British chef into the leader of a culinary juggernaut.

The Streicker Center is honored to welcome Yotam Ottolenghi upon the publication of his new book, Flavor, his latest guide to coaxing the maximum delectability out of vegetarian cooking.

Moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.

In-Person Event

$45 open seating
$70 open seating, including a copy of Flavor
$125 reserved seating section, including a signed copy of Flavor

Books will be mailed upon publication (beginning October 13, 2020).

Yotam’s photo: Jonathan Lovekin

We are happy to offer these webinars free of charge in these challenging times and hope you enjoy them. Any contribution to support our efforts is appreciated.

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