Hélène Jawhara Piñer Celebrates MATZAH AND FLOURFriday, March 7th at 6pmBarnes & Noble
Philadelphia
1708 Chestnut St
Philadelphia, PA 19103From Hélène Jawhara Piñer, Gourmand World Cookbook Award-winning author of Sephardi: Cooking the History, comes a collection of 125 meticulously crafted recipes showcasing the enduring flavors that define Sephardic culinary heritage.Get More Details Here
A Night to Support Philadelphia's ChinatownMonday, February 3 at 5:30 pmHigh Street Restaurant & Bar
101 South 9th Street #Suite 106 Philadelphia, PA 19107A food-focused fundraiser at High Street featuring six chefs from Chinatown Philly, national activist Grace Young, and more.
Everything You Always Wanted to Know About Croissants…but were afraid to askTuesday, October 15 at 2:00 pmMcColl Room at the First Presbyterian Church
21st and WalnutChef Green will present a short history of the croissant and then will moderate a lively program with representatives of two of Philadelphia's top croissant bakeries, J'aime French Bakery and Metropolitan Bakery. Following will be, of course, a tasting of their croissants. This program is presented by Penn's Village, a volunteer organization of seniors helping seniors age in place with an active program calendar. Register on the website.
True Cinnamon: A Global PerspectiveSunday, December 8, 2024 at 2:00 p.m.Venetian Club
Chestnut Hill, PhiladelphiaAliza will present a program about the history, culture, and cuisine of fragrant Sri Lankan true cinnamon followed by a tasting of cinnamon-centric recipes, which will be provided to guests.
This program is open to members and guests of the Historic Foodways Society of the Delaware Valley. Annual membership is just $25. Chef Green is Vice-President. Register on the website.
How to Lose Your Fear of SpicesThursday, November 14 at 3:00 pmIndependence Live
1919 Market Street
Philadelphia, PA 19103Are you a little bored with your cooking? Are you curious about how to use spices for flavor and health benefits but afraid to use them?
Come to this fragrant talk and demo by Penn’s Village member Aliza Green, spice expert and author of Field Guide to Herbs & Spices and The Magic of Spice Blends to learn how to identify, taste, and use spices. We’ll sample, toast, fry, crush, and grind all manner of spices. We’ll learn to make an Indian tarka (fried spice blend) for dal (soft-cooked split lentils), use a spice blend from Portugal for sauteed shrimp, and make a Moroccan sweet spiced compound butter for baked apples.
You’ll be a spice maven by the end with some great new skills and flavorful recipes to try. Cost is $15 per member and $20 per non-member (to cover the cost of the spices). Event is limited to 40 guests.
The Surprising Jewish History of ChocolateWednesday, September 16, 2026Mikveh Israel Synagogue
Philadelphia, PAJoin us for a fascinating exploration of the Jewish connections to chocolate, the world's favorite indulgence!
Our presenter, Aliza Green, first learned how Jews played a remarkable and long-hidden role in the history of chocolate at a symposium at the Smithsonian museum.
With her inveterate curiosity about Jewish culinary history, Aliza traveled to Bayonne, France where Portuguese-Jewish immigrants introduced chocolate.She joined artisan chocolate workshops in Modica, Spain where chocolate is stone-ground just as it was 500 years ago in Mexico. As research for a planned book about Cioccolato, she visited Perugia, Italy to take part in an artisan chocolate festival.
We are delighted to start off the New Year with a sweet telling of the Jews' surprising role in the history of chocolate from the New World to Europe. The author of 15 cookbooks, renowned chef Aliza Green's special interest in Jewish culinary history has guided her travels from India to Morocco to further her knowledge. She has taught Jewish culinary history at Gratz College, the Kehillah of Old York Road, the Historical Food Society of the Delaware Valley, and multiple synagogues. Her daily indulgence is a few squares of dark chocolate with ripe seasonal fruit.Get More Details Here
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