February 3, 2016 [St. Petersburg, FL] — The Florida Holocaust Museum invites the community to come together in a celebration of family, history, heritage and delicious recipes at the 2nd Annual Pass the Plate: The FHM Spring Cook-Off on Sunday, March 20th from 2 to 4pm at The FHM (55 Fifth Street South, Downtown St. Pete).
The FHM Spring Cook-Off is free and open to the public, and honors the delicious recipes passed down from generation to generation. Flavors are as diverse as the cultures from which they come, but the act of sharing food unites us. To honor our common love for food, we invite the public to enter a family dish, taste the traditional recipes of others, or both! The event will feature a cooking demonstration and sampling from Laura Frankel, America’s favorite kosher chef and an innovator of modern kosher cuisine.
“I had the privilege of eating Laura’s delicious food regularly while I was working in Chicago,” said Elizabeth Gelman, executive director of The FHM. “She is a true Star in the food world, not only in the kosher section but in the sustainable food movement as well. She has a longstanding passion for organic, local, sustainable, and fair trade ingredients.
And did I mention how delicious her food is?”
Got a favorite family recipe? Call Erin Blankenship at (727) 820-0100 ext. 271 to enter your traditional dish as soon as possible, because registration will be capped. You must register your dish ahead of time.
Those in attendance will have a chance to sample dishes and vote on their favorites to award a People’s Choice Award, so participants in the contest are encouraged to bring sufficient quantities for the public to taste. Local celebrity judges will present a Judge’s Choice Award. Few dishes can win, but everyone will leave with an appreciation for the stories and recipes that connect us to the past and inspire us in the present.
Chef Laura’s books are available for purchase at The FHM gift shop with part of the proceeds going to The Musuem.
About Chef Laura Frankel
Laura Frankel is a noted Kosher Chef and owner of Pickled Tongue Catering and Foods. Most recently Frankel served as the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Learning and Leadership (2007-2015) in Chicago. Chef Laura is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley) and writes for The Jerusalem Post as well as Joy of Kosher and EATING WELL magazines. Chef Laura is a passionate farmer’s market supporter, giving demos and teaching classes all over the country featuring market produce including at the famed culinary school DeGustibus. She has presented dinner to the Board of Directors at the James Beard House in New York and served as judge for the annual Latke contest.
Chef Laura is the original founder and former head Chef of the Shallots restaurants, which are operating under different management today. After Frankel had a family and began maintaining a kosher home she found that there was nowhere in Chicago serving the quality of food that she knew she could offer. She opened her first restaurant in 1999, offering kosher fine dining with a produce-driven menu. Frankel opened Shallots NY in 2000 in midtown Manhattan. Shallots restaurants are not just premier Kosher restaurants, but rather, great restaurants that just so happen to be Kosher.
About the Florida Holocaust Museum
The Florida Holocaust Museum honors the memory of millions of innocent men, women and children who suffered or died in the Holocaust. The Museum is dedicated to teaching members of all races and cultures the inherent worth and dignity of human life in order to prevent future genocides.