May
12
This event has taken place
The Zabars
From a Ukrainian Shtetl to the
Epicurean Mount Olympus
In 1934, a Ukrainian immigrant started selling fish from a rented counter in a dairy store on West 80th Street, never imagining that his shelves would grow to occupy a full block along Broadway, that 40,000 customers would walk through its doors each week or that it would sell 2,000 pounds of lox every day.
But Louis Zabar not only figured out how to “deghettoize” Jewish food but how to predict the culinary trends that would have customers lining up to buy exotic peppercorns no one has yet heard of and 800 varieties of cheese, as well as eight iterations of lox.
Before she passed away in February 2022, Louis’s granddaughter, Lori Zabar, wrote a riveting account of his journey, the passing of the torch to her father, uncle and the partner who raised competitive pricing to an art form: Zabar’s: A Family Story, with Recipes.
Join us to hear members of the Zabar family, Saul Zabar and Lori’s father Stanley Zabar, her nephew Willie Zabar, her brother and Zabar’s Executive Director David Zabar, joined by Zabar’s store manager Scott Goldshine and Julia Moskin of The New York Times, discuss the family’s iconic gourmet paradise and share their and Lori’s stories of eccentric customers, celebrity fans and the devotion to food that made an immigrant’s small shop into an iconic New York institution.
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 12 |
6:30 pm Eastern
Free (with option to buy book)
Free (with option to buy book)
In-Person & Virtual Event
Covid-19 Policy:
Note that as of March 2022, Temple Emanu-El will require proof of Covid-19 vaccination + booster, along with valid photo identification. Masks are no longer required but are encouraged and are available to those who request.
Thursday, May 12 |
6:30 pm
Free (with option to buy book)
Free (with option to buy book)
In 1934, a Ukrainian immigrant started selling fish from a rented counter in a dairy store on West 80th Street, never imagining that his shelves would grow to occupy a full block along Broadway, that 40,000 customers would walk through its doors each week or that it would sell 2,000 pounds of lox every day.
But Louis Zabar not only figured out how to “deghettoize” Jewish food but how to predict the culinary trends that would have customers lining up to buy exotic peppercorns no one has yet heard of and 800 varieties of cheese, as well as eight iterations of lox.
Before she passed away in February 2022, Louis’s granddaughter, Lori Zabar, wrote a riveting account of his journey, the passing of the torch to her father, uncle and the partner who raised competitive pricing to an art form: Zabar’s: A Family Story, with Recipes.
Join us to hear members of the Zabar family, Saul Zabar and Lori’s father Stanley Zabar, her nephew Willie Zabar, her brother and Zabar’s Executive Director David Zabar, joined by Zabar’s store manager Scott Goldshine and Julia Moskin of The New York Times, discuss the family’s iconic gourmet paradise and share their and Lori’s stories of eccentric customers, celebrity fans and the devotion to food that made an immigrant’s small shop into an iconic New York institution.
Moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.
This event has taken place
In-Person & Virtual Event
Covid-19 Policy:
Note that as of March 2022, Temple Emanu-El will require proof of Covid-19 vaccination + booster, along with valid photo identification. Masks are no longer required but are encouraged and are available to those who request.
