Who knew you could get a decent knish in Silicon Valley?
For at least one day, local foodies are gathering 10 a.m. to 5 p.m. April 27 at the Hazon Jewish Food Festival at the Oshman Family Jewish Community Center in Palo Alto to eat their way through stalls like King Knish, tap a pint from Shmaltz Brewing Co. and browse Judaica in a marketplace. Do-it-yourself workshops will teach household arts from the Jewish world, ranging from challah-braiding to a session on food photography with Erin Gleeson, a member of Los Altos Hills’ Congregation Beth Am and local food blogger at theforestfeast.com. The festival sports a watercolor logo she designed.
If you are more of an eater than a doer, the “Beyond Bubbie Bake-Off” aims to coax a new generation of chefs to play on family cookie recipes to new effect in a “Top Chef”-inspired competition.
Local chefs and food writers including Joyce Goldstein (Square One, Chez Panisse) and Gabi Moskowitz (BrokeAssGourmet.com) will share their food lore and sign books.
The festival aims to foster “healthier and more sustainable communities in the Jewish world and beyond,” according to event organizer Alli Rosen. “There’s an opportunity to learn really tangible skills, like how to keep bees in your backyard or pickle vegetables.”
Rosen said the family-friendly day of eating and live music will also include activities like a yoga/Kabbalah class that explores Jewish mysticism.
The Oshman Center is located at 3921 Fabian Way, Palo Alto.
Advance tickets are $18 general, $15 seniors and students, $5 children 8-13. Children under 8 are free.
For more information, visit hazon.org/calendar/hazon-food-festival-bay-area.
Carciofata di Trieste (Spring Vegetable Stew)
Joyce Goldstein serves the carciofata every Passover, and it is now served at Perbacco's Italian Passover dinner.
• 3 medium or 6 small artichokes (1/2 pound), trimmed)
• 3 tablespoons olive oil
• 2 teaspoons garlic, minced, or to taste
• 4 tablespoons fresh flat-leaf parsley, chopped
• 1 cup shelled English peas, blanched
• 1/2 pound baby carrots, peeled and parboiled 5-7 minutes
• 1/2 pound mushrooms, sliced, sautéed in olive oil 5 minutes
• 1/2 pound asparagus tips, blanched
• 1/2 pound little new potatoes, parboiled 7-10 minutes, depending on size, drained
• 1/2 pound tiny pearl onions, parboiled 4-5 minutes, drained and peeled
• 2 cups vegetable stock, or as needed
• Salt and freshly ground black pepper to taste
• Pinch of sugar
• Fresh mint, flat-leaf parsley or basil for garnish, chopped (optional)
Fill medium saucepan with lightly salted water and bring to boil. Remove leaves from artichokes until you reach pale-green heart. Pare away dark-green area from base. Cut artichokes in half lengthwise and scoop out and discard choke from each half. Cut each half lengthwise in half again. Place artichoke quarters in boiling water and parboil 5 minutes. Drain.
Warm olive oil in large sauté pan over medium heat. Add garlic and parsley and stir for a minute or two. Add artichokes, peas, carrots, mushrooms, asparagus, potatoes, pearl onions and enough vegetable stock to moisten. Bring to simmer and cook, uncovered, until all vegetables are tender, approximately 10 minutes. Taste and adjust seasonings with salt and pepper, and add sugar, if needed for flavor balance. Add chopped parsley, basil or mint for a nice garnish. Serve hot.