Special Dinner #225: Preserving the Food of German-Jewish Culture

Date June 12, 2018, Tuesday
Time 7:00 pm - 9:00 pm
Price: $75
Phone 734.663.3663

A tradition nearly lost has found its way to Ann Arbor.

Zingerman’s Roadhouse is truly humbled to welcome a mother-daughter writing team, Sonya Gropman and Gabrielle Rossmer Gropman, who have heroically rescued recipes from a nearly vanished culture. The Roadhouse invites you to join the Gropmans on Tuesday, June 12th, as we enjoy dishes from their labor of love, The German-Jewish Cookbook: Recipes & History of a Cuisine.

We often hear about recipes getting passed down from generation to generation, preserved by culture and tradition. While there are second and third generation German-Jews around the globe who continue to cook traditional dishes for their families, the culture was almost entirely destroyed during the Holocaust. Many of the foods that were present for over 1,000 years in Germany before WWII were at risk of extinction. For the past six years, Sonya and Gabrielle were able to collect over 100 German-Jewish recipes that are not only now available for a wider audience, but are also mouth-wateringly delicious.

Of the cookbook, Anya von Bremzen, author of Mastering the Art of Soviet Cooking: A Memoir of Food and Longing, says: “With a preservationist zeal and a modern day appetite, Sonya and Gaby pay a long-overdue tribute to the fascinating German-Jewish culinary traditions. Through charming stories and mouthwatering recipes they bring that almost-vanished gastronomic culture to life—and the results are delectable.”

Don’t miss out on this incredible opportunity to savor recipes rich in flavor and tradition that were nearly lost forever, and to meet the mother and daughter team who are connecting us with the stories behind these dishes. Copies of The German-Jewish Cookbook: Recipes & History of a Cuisine will be available for purchase and autograph.

Menu


Appetizer:

Gemischte Gemüse Vinaigrette
Vegetables with vinaigrette

Salad:

Gurkensalat
Local cucumber salad, tossed in sour cream with herbs

Entree:

Sauerbraten
Sweet and sour braised beef served with spaetzle

or

Kartoffel Kloesse (Vegetarian)
Potato dumplings topped with a rich mushroom gravy

Dessert:

Reis á la Trauttmansdorff
Carolina Gold rice pudding with Cointreau and strawberries