Mercer Island’s SJCC presents chef Einat Admony Sunday

  • Wed May 11th, 2016 8:46pm
  • News

James Beard Award-nominated chef Einat Admony will speak at the SJCC Sunday and teach a class at Seattle's Hot Stove Society Monday. Contributed photo.

James Beard Award-nominated chef Einat Admony, owner of Balaboosta, Bar Bolonat and the Taïm restaurants in New York City and author of “Balaboosta: Bold Mediterranean Recipes to Feed the People You Love,” will appear at Mercer Island’s Stroum Jewish Community Center (SJCC) on Sunday as part of the center’s culinary arts series “Fable to Table.”

She will tell the stories about her passion for fusion and family cooking that begin each chapter of her personal cookbook, and will also demonstrate her famous cauliflower recipe, which is “a guaranteed crowd-pleaser and sure to reveal a new side of Mediterranean fusion cooking,” according to an SJCC press release.

Admony’s life has been an adventure. After growing up outside Tel Aviv, she secured illicit rations for her kitchen as a cook in the Israeli Army, walked away from college after two months, traipsed around Germany as a gypsy, then packed up her life to move to New York, according to the release.

Inspired by the street food of her native Tel Aviv, Admony opened the falafel joint Taïm in Manhattan’s West Village in 2005. In 2010, she launched Balaboosta in Nolita, “where the manner of cooking is not so much Middle Eastern as Mediterranean.”

Her most recent venture is Bar Bolonat, a West Village eatery focused on modern Israeli cuisine, which opened to rave reviews in late March 2014.

More information about Einat Admony can be found at www.barbolonatny.com/chef-einat-admony.html. For more on the SJCC’s culinary arts series, see sjcc.org/cultural-arts/culinary-arts-chefs.

On Monday, May 16, Admony will teach a cooking class, “The Balaboosta Way,” at Tom Douglas’s cooking school Hot Stove Society. The class will focus on “Mediterranean meets Middle East,” with demos and tastes from her recipes for pomegranate chicken with walnuts, eggplant escabeche, and Persian rice. For more, see www.hotstovesociety.com/classes/the-balaboosta-way.