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Virtual Chef Talk + Cooking Demo with PBS Star Pati Jinich
Mexican-Jewish family stories + recipes from her new cookbook, “Treasures of the Mexican Table”
In conversation w/food writer Adeena Sussman
Pati Jinich, star of PBS’s “Pati’s Mexican Table,” discusses her new cookbook and her Mexican-Jewish heritage and recipes with food writer Adeena Sussman (“Sababa”) in this virtual chef talk and cooking demo.
For ten seasons, Jinich has cooked her heart out on her James Beard Award-winning. Emmy-nominated TV series. The Mexican-Jewish chef, cooking teacher, food writer, and mom devotes each episode to the evolution of authentic Mexican food and Mexico’s rich history and culture.
On a few rare occasions, Jinich focuses on her Jewish heritage, her family’s flair for mashups, and her own Mexican twists on beloved Jewish foods. As she told the Jerusalem Post, different cultures can connect through food: “I want my kids to have ties to Mexico because I was born there and much of my family is there…but at the same time I have a strong Jewish identity. I began making Shabbat meals when my kids started to go to school… I serve the matza balls in chicken broth flavored with sautéed onions, garlic, jalapeno peppers, mushrooms, and fresh coriander.”
From her new cookbook, “Treasures of the Mexican Table,” Jinich shares Mexican-Jewish recipes and discusses “what it’s like to be a Yiddishe mama Mexicana,” to quote moderator and food writer Adeena Sussman (“Sababa”).
Cooking demo recipes to come!
The Albany JCC is program partner. Please use promo code "PATICOOKS" for $5 discount.
Talk/Cooking Demo: $10*
Talk/Cooking Demo & Cookbook: $35 (includes free ticket + shipping)*
Ticket sales close one hour before the event.
Zoom link emailed one (1) hour before the program start time. Books shipped after November 23 (US only).
Pati Jinich, the “buoyant and brainy Mexican cooking authority” (The New York Times) and star of the three-time James Beard Award-winning PBS series “Pati’s Mexican Table,” brings together more than 150 iconic dishes that define the country’s cuisine in her third cookbook, “Treasures of the Mexican Table.”
For the last decade, Pati Jinich has sought out the culinary treasures of her home country, from birria to salsa macha, and coyotas to carne asada. Many of these dishes are local specialties, heirlooms passed down through generations, unknown outside of their original regions. Others have become national sensations. Each recipe is a classic. Each one comes with a story told in Pati’s warm, relatable style. And each has been tested in Pati’s American kitchen to ensure it is the best of its kind. Together, these essential recipes paint a vivid picture of the richness of Mexico.
Follow her on Instagram/Facebook: @patijinich. Watch episodes here >>
Adeena Sussman is the author of “Sababa: Fresh, Sunny Flavors From My Israeli Kitchen,” which was named a Best Fall 2019 cookbook by The New York Times, Bon Appetit, and Food & Wine. She is currently working on her follow-up cookbook, all about the foods of Shabbat. The co-author of 14 cookbooks, Sussman’s three most recent collaborations, including “Cravings” and “Cravings: Hungry For More” with Chrissy Teigen, were New York Times bestsellers. A lifelong visitor to Israel who has been writing about that country’s food culture for almost 20 years, Sussman became a citizen in December 2018. She cooks and writes in Tel Aviv, where she lives in the shadow of that city’s Carmel Market with her husband, Jay Shofet. Follow her on Instagram: @adeenasussman.