Guest Chef Julia Turshen at the EAT Cafe
In "Cooking dinner for tonight and tomorrow night," Joy Manning profiled the release of Julia Turshen's cookbook, Now and Again, and the special dinner on September 11 at EAT Café, featuring Turshen as guest chef along with recipes from her book.
Turshen's book is based on creating beautiful home-cooked meals that reduce waste by repurposing or reinterpreting leftovers and other forms of creative food reuse.
EAT Café featured Julia Turshen as a guest chef on Tuesday, September 11th at 6:30pm, who prepared a lavish four-course meal.
Nibbles: Roasted soy sauce nuts
First course: Shrimp and kimchi pancakes. Kimchi tartar sauce
Lamb and zucchini meatballs with tahini sauce
Charred broccoli with capers and lemon
Baked Saffron rice
Whole wheat flatbread
Intermezzo: Frozen watermelon agua fresca
Dessert: Yogurt cheesecake with plum preserves