ROCK ISLAND -- A visiting chef's husband shouldn't worry about finding leftovers in the family freezer from an upcoming Rosh Hashanah cooking demonstration.|
''We will have a good time, and we will eat everything we make,'' guest gourmet chef and teacher Gloria Schwartz said.
Chef Schwartz, a Brooklyn, N.Y. native now living in Springfield, will demonstrate how to cook several dishes designed for the Jewish New Year celebration known as Rosh Hashanah during a 3 p.m. presentation Sunday, Sept. 9, at the Rock Island Hy-Vee, 2930 18th Ave.
The Jewish Federation of the Quad-Cities will present the demonstration as part of its Jewish Cultural Series 2012.
It will cost $5, and reservations are required. For more information, or to make reservations, call Sheryl Hassell-Bennett at the federation at (309) 793-1300.
Cooking demonstrations have become more popular, thanks largely to the cooking shows on television, Ms. Schwartz said. It especially has attracted larger numbers of young people, who have become fascinated by watching cooking shows and demonstrations.
She said it will be her first time visiting the Quad-Cities, and she can't wait to meet new friends and share cooking advice.
''I will be stressing the Sephardic part of Jewish cooking," she said in a telephone interview. "It's delicious and unusual and uses a lot of fresh vegetables and fruits.''
Ms. Hassell-Bennett said it's customary to serve foods during the Rosh Hashanah holiday season that are sweet, such as honey and different fruits, to welcome the New Year.
Menu items will include chicken with walnuts and pomegranate, Moroccan orange and black olive salad, herb cucumber puree and date coconut rolls, according to a Jewish Federation news release.
''We'll also serve apples and honey," Chef Schwartz said.
"I'll share some new hints and get people thinking about using different ingredients, such as pomegranate,'' she said. ''Many people drink pomegranate juice, but may not think about using the pomegranate as an ingredient in their cooking."
The demonstration will be perfect for people who like to cook and always are looking for unusual things to cook, she said.
Chef Schwartz has taught gourmet cooking in St. Louis; Palm Beach, Fla.; and Springfield, and once wrote a syndicated food column for Copley Press in Springfield. She also once was an executive director for the Jewish Federation of Springfield for 20 years.
She's taken a number of cooking classes, and specializes in a number of cuisines, including French, Italian, and Chinese, as well as the Jewish Sephardic and Ashkenazi forms.
Cooking always has been a form of relaxation, Chef Schwartz said.
"Even when I worked long hours, I still came home and cooked dinner, and found it to be quite relaxing," she said. Her husband often accuses her of throwing nothing away, and that she fills the freezer with processed leftovers.
What main advice does she share with students?
"Sharpen your knives,'' she said. "Keep red spices in the fridge. If you don't use a spice within a year, throw it out and get new. And remember to use dry measuring cups for dry ingredients, and another one for wet ingredients."
She's counting on people attending the demonstration to help finish eating everything, for her husband's sake, if for no other reason.
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