Thursday, May 16
In Person and Livestream
5pm ET Doors | 6:00pm ET Event | 7:15pm ET Dinner (Dinner is Sold Out)

SOLD OUT $200 Dinner Package – Program Admission, Signed Book, and Dinner
(non-refundable)

GENERAL ADMISSION AND LIVESTREAM TICKETS STILL AVAILABLE
$65 | $56 Weitzman Members – Program Admission and Signed Book
$20 | $10 Weitzman Members – Program Admission

$5 – Livestream (Register Here)
Livestream Included with Purchase of Signed Book from the Museum Store (Purchase Here)

Click Here to Register (In Person)

“There is no greater authority on Jewish cooking than Joan Nathan” -Chef Mike Solomonov

Back in the days when Jewish food didn’t mean much beyond bagels for most Americans, before za’atar was available in local supermarkets and the word shakshuka slipped easily off our tongues, Joan Nathan was already exploring the diverse world of Jewish cooking, laying the groundwork to becoming the world’s greatest authority on Jewish cuisine. In her latest cookbook, My Life in Recipes: Food, Family, and Memories, Nathan shares her story and invites readers on her odyssey of discovery, from Germany to New York, Paris to Israel, and the meaning she found in two of our varied culinary traditions.

In this special event, Joan will be joined by the acclaimed chef and fellow James Beard Award winner, Mike Solomonov. Together, the duo will embark on a whirlwind tour of Joan’s culinary discoveries, sharing insights into the diverse flavors and techniques that define Jewish cuisine. From the tantalizing pomegranate syrup used by Syrian Jews in muhammara to the aromatic harmony of cinnamon and chicken, Joan and Mike will immerse us in a world of culinary delights. And let’s not forget the iconic black-and-white cookies, which Joan reinvents with her own special touch.

Gather with your loved ones, savor every delicious flavor and raise a glass in honor of Jewish American Heritage Month. It is a celebration of culture, community and the lasting legacy of iconic figures like Joan Nathan, our culinary guide, storyteller, and inspiration.

Stay for Dinner and make it a truly unforgettable experience. The “Dinner Package” is your all-access pass to the onstage conversation, signed book, and an intimate three-course dinner prepared by Joan Nathan and Chef Mike immediately following the program. Dinner Package tickets are in limited supply, so get yours today!

• Three-course dinner curated from Joan Nathan’s new book prepared by five-time James Beard award-winning Chef Michael Solomonov. Vegetarian, fish, and dairy, not prepared under rabbinical supervision.
• Signed copy of Joan Nathan’s My Life in Recipes.
• Ticket to the onstage conversation with reserved seating; program immediately precedes the dinner and will be simulcast across the country for Jewish American Heritage Month.

More About The Speaker

JOAN NATHAN is a frequent contributor to The New York Times and other publications. She is the author of twelve books, including Jewish Cooking in America and The New American Cooking, both of which won James Beard Awards and IACP Awards.

Nathan is the author of eleven cookbooks including her latest work, “King Solomon’s Table: a Culinary Exploration of Jewish Cooking from Around the World,” released by Alfred P. Knopf in April 2017.  Her previous cookbook, “Quiches, Kugels and Couscous: My Search for Jewish Cooking in France” (Knopf), was named one of the 10 best cookbooks of 2010 by NPR, Food and Wine, and Bon Appétit magazines.  She is a regular contributor to The New York Times and Tablet Magazine.

In 1994, Nathan’s Jewish Cooking in America won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award.  In 2017 this book was named a “Culinary Classic” by the IACP.  The same James Beard Award was later bestowed on her 2005 cookbook The New American Cooking.  An earlier work, An American Folklife Cookbook, was given the R.T. French Tastemaker Award in 1985 for American cooking.  Her other books include Foods of Israel Today, Joan Nathan’s Jewish Holiday Cookbook, The Jewish Holiday Baker, The Children’s Jewish Holiday Kitchen, The Jewish Holiday Kitchen, and The Flavor of Jerusalem.

More About The Moderator

MICHAEL SOLOMONOV is a beloved champion of Israel’s extraordinarily diverse culinary landscape, and the chef widely recognized for bringing Israeli cuisine to diners across the U.S., and around the world. He is Chef of the trailblazing restaurant Zahav, and co-owner of Philadelphia’s CookNSolo Restaurants with hospitality entrepreneur, Steve Cook. Solomonov is the co-author of three cookbooks, and the recipient of five James Beard awards including “Outstanding Restaurant” for Zahav, making it the first Israeli-American restaurant to be awarded this great honor. The CookNSolo portfolio also features Federal Donuts, Dizengoff, Goldie, K’Far, Laser Wolf, and Lilah. CookNSolo expanded to Brooklyn bringing grill house sensation Laser Wolf, Israeli bakery & café K’Far, and Jaffa Cocktail & Raw Bar to The Hoxton hotel. Solomonov is a member of the American Culinary Corps and was appointed by President Biden to the President’s Council on Sports, Fitness & Nutrition. Outside of the restaurants, you can often find Mike with Steve at Pho 75 in South Philly, working out the kinks in their Israeli village.