“Schmaltz is like a thread that runs through a great tapestry, a secret handshake among Jews who love to cook and eat.”
Yet in today’s kitchens, schmaltz (rendered chicken fat) is facing extinction. For culinary expert Michael Ruhlman, the ultimate goal in cooking is flavor, and for certain dishes nothing introduces it half as well as schmaltz. A staple ingredient in traditional Jewish cuisine, schmaltz (or rendered chicken fat), is at risk of disappearing from use due to modern dietary trends and misperceptions about this versatile and flavor-packed ingredient.
Join Michael to take a fresh look at traditional dishes like kugel, kishke and kreplach and discover amazing new contemporary recipes that take advantage of the versatility of this marvelous fat, a unique link to the past that ought to be preserved.
Michael Ruhlman started writing about the lives of chefs 20 years ago, and he soon found an interest in becoming a chef himself. After his success with the narrative books The Making of a Chef, The Soul of a Chef and The Reach of a Chef, he has more recently used his own skills in cooking to write innovative and successful food reference books including Ratio, The Elements of Cooking, Ruhlman's Twenty and Charcuterie. Ruhlman has also appeared on food television numerous times, notably as a judge on "Iron Chef" and as a featured guest on Anthony Bourdain's "No Reservations." He has also co-authored books with Thomas Keller, Eric Ripert and Michael Symon, and lives in Cleveland, Ohio with his wife Donna.
This event is part of our Kitchen Arts & Letters series. In partnership with the esteemed culinary bookstore, we present talks, demos and tastings with leading cookbook authors, chefs, food historians and farmers. See the complete line-up here.
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