Welcome to lifelong learning.


Alon Shaya learned to cook while hanging onto the apron strings of his mother and grandmother. But by the time the Tel Aviv-born, Philly-raised chef moved to New Orleans and won the James Beard Award for Best New Restaurant in America, shrimp, gumbo and jambalaya had made their way into his shakshuka—and okra had found a partner in black-eyed peas.

Please join us to hear about—and sample—that culinary journey, in celebration of Shaya’s new cookbook/memoir, An Odyssey of Food, My Journey Back to Israel, filled with recipes that span the globe, from Southern buttermilk biscuits to speckled trout with tahini and pine nuts.

As you nosh on some of Chef Shaya’s most raved-about creations, you’ll hear the stories of the places, people and food that have  informed his journey from Tel Aviv to NOLA and back again.



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red beans hummus