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| Adeena Sussman visits Sababa, October 16th (Photo: Dan Perez) |
From our friends at Sababa...
An Exclusive Author Dinner at Sababa Showcases the New Recipes of Sababa
An Israeli food lovers delight - Knightsbridge Restaurant Group’s Sababa welcomes New York Times bestselling author, Adeena Sussman, to the table for a special meet the author evening
Sababa, Washington, DC’s award-winning, popular eatery for modern Israeli cuisine, is pleased to welcome New York Times bestselling author Adeena Sussman to the restaurant on Wednesday, October 16 at 6 PM. Executive Chef Ryan Moore will create a special prix fixe menu showcasing recipes from Sussman’s first solo cookbook, Sababa, Fresh, Sunny Flavors from My Israeli Kitchen (Avery, September 2019.) This new cookbook is a celebration of Israeli cooking and its intoxicating, bold flavors, showcasing Sussman’s highly personal take on the Israeli kitchen and its diverse, delicious, and vibrant culture. Guests can look forward to a flavorful four-course dinner, served family-style, with paired wines, a featured cocktail and an herbed tea, priced at $78 per person (all inclusive.) Signed copies of the cookbook will also be available for purchase for $35. The complete menu, a blend of Moore and Sussman’s recipes, is presented below.
A professional recipe developer and renowned food writer with a passion for soulful home cooking, Adeena Sussman is the co-author of Chrissy Teigen’s New York Times #1 Bestseller Cravings and her bestselling follow-up, Hungry for More. She is also the author of Short Stack Editions’ Tahini. A lifelong visitor to Israel, she moved there in 2015 after meeting an expat American who has since become her husband. She lives footsteps from Tel Aviv’s Carmel Market, where she shops and explores daily, taking inspiration from her adopted country’s seasonal and cultural culinary rhythms. She has written about Israeli food for Food & Wine, The Wall Street Journal, Epicurious, Gourmet, and many others.
In Sababa, Fresh, Sunny Flavors from My Israeli Kitchen, Sussman, now a permanent resident of Tel Aviv, offers an intimate and transporting work, borne out of a deep love, natural curiosity, and respect for the people and culinary traditions of her adopted home.
Copies of Sababa, Fresh, Sunny Flavors from My Israeli Kitchen will be available for purchase and will be signed at the restaurant by Sussman on October 16, 2019. Joan Nathan will also be in attendance. Nathan is an author and culinary expert on Israeli cuisine. She is the author of 11 cookbooks, including The Foods of Modern Israel and King Solomon’s Table: A Culinary Exploration of Jewish Cooking from Around the World. A three-time James Beard Award winner, she is a regular contributor to the New York Times and the digital magazine Tablet. Nathan is joining Sussman on her book tour.
WHEN: Wednesday, October 16, 2019 with dinner served at 6 PM.
WHY: New York Times bestselling author Adeena Sussman’s solo debut Sababa, Fresh, Sunny Flavors from My Israeli Kitchen shares the name Sababa with the award-winning restaurant. Ashok Bajaj named his Washington restaurant, Sababa, based on the Hebrew slang term meaning cool, carefree and awesome which aligns beautifully with Sussman’s new book featuring 120 recipes. The unique evening is a celebration of the rich Israeli culture through its exquisite cuisine.
WHERE: Sababa is located at 3311 Connecticut Avenue, NW, Washington, DC 20008. For tickets, visit https://www.eventbrite.com/e/sababa-restaurant-collaboration-dinner-with-cook-book-author-adeena-sussma-tickets-71173948195. For additional information, please call (202) 244-6750 or visit www.sababauptown.com.
MENU
First Course
Hummus and Salatim served with fresh baked Rye pita
Salatim
Green tahini with roasted sweet potatoes
Golden tahini with smoky Brussels sprouts and honey harissa
Pecan-lime muhammara
Fennel, golden raisins, mint and lemon
Roasted garlic labneh with peanut dukkah
Second Course
Roasted halloumi with charred lemon marmalade, dates and dill
Tahini glazed carrots
Harissa-honey pargiyot
Third Course
Chard-wrapped fish with lemon and olive
Schmaltz braised lamb on tomato-fennel bulgur wheat
Dessert
Tahini caramel tart
Potato chip-nocciolata halva on challah
Beverages
Thoughtfully paired wines
Spiced silan bourbon cocktail
Mixed herb tea
