Gefilte Gumbo & Collards with Griebenes
Ted Merwin, author of PASTRAMI ON RYE; photo: Curt Hudson

Gefilte Gumbo & Collards with Griebenes

Sweet potato rugelach, gumbo with creole matza balls, collards sautéed with griebenes?

These are just a few of the dishes that American Jews in the south have adapted from African American and white communities.

Join author, Jayne Cohen, as she chats with authors Michael Twitty and Ted Merwin; Professor Hasia Diner; Jewish food historian Katherine Romanow; and Chicago Reader Deputy Editor Robin Amer.

They’ll be discussing the evolution of Jewish fusion dishes rooted in the southern cuisine, race, community and identity.

Museum of Jewish Heritage, NYC

Sunday, September 25, 2016 at 2:00

Light noshes will follow talk, natch.

For more info and to buy tix click here.

Tix $20. or $15. for members

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