Are We What We Eat?

capsepa.gif (352 bytes)

home.gif (1792 bytes)

committee.gif (2064 bytes)

program.gif (2093 bytes)

dinner.gif (1944 bytes)

participants.gif (1830 bytes)

sponsors.gif (1748 bytes)

Historical Kosher Dinner

Program Information

A Kosher Dinner featuring Historical Jewish Dishes was held on Sunday, October 10th. The dinner featured Jewish foods from historic recipes selected by Joan Nathan, author of Jewish Cooking in America. Noted food critic and author, Mimi Sheraton gave the keynote address entitled, “We Eat What We Are: An Appetite for Life.” 

Menu Information

Grand Hyatt chef, Susan Terry, creatively translated the 19th and early 20th century recipes, comprising the the exciting menu listed below, to the modern hotel kitchen.  The kosher meal was enhanced with wines from Carmel Winery.

Hors D'oeuvres
Hush Puppies aka Corn Oysters (from the Jewish Cookery Cookbook, 1871)
Pickled Fish (from a hand written 1879 family cookbook of a Sephardic family in New York)
Jewish Foie Gras on Bruchetta
Dinner
Arugula Salad with Beets (from the Jewish Cookery Cookbook, 1871)
Sweet and Sour Beef with Dried Plums, Figs, and Raisins (from the first New York Times Review of a Jewish Dish, 1871)
Bohemian Potatoes (from Aunt Babettes Cookbook)
Stringed Beans
Fall Apple Kuchen with Wine Sauce (from The "Settlement" Cookbook, 1903)
 

 

2004 Program in Judaic Studies, The George Washington University
2142 G Street NW, Washington, DC 20052 | phone: (202) 994-2190
Site maintained by Sarah Mergel, judaic@gwu.edu. Last updated: 23 February 2005