That's why I am super-excited about the next FED, dedicated to the topic of authenticity and its translation into music. Meg Okura, world-class "queen of chamber jazz," and guitarist and singer Zen Anton will explore how one goes about accomplishing musical authenticity -- both in talks and through intimate performances of their inspirationally unique music. And of course I will explore it through related food!
The menu for the evening will salute the heritages from which our speakers hail and the flavors of their musical and personal expressions. Meg is originally from Japan and her journey led her to Judaism -- this FED on January 17th actually is a special date for her, as it marks the anniversary of her conversion! So I am developing my own brand of Asian-Jewish fusion cuisine for the first course and soup. Zen's background includes Haitian and Dominican roots, and he will be performing songs including "Sea Monkey" -- which made me think of Caribbean food and the beach -- and "I'm Not Bitter" -- which clearly is all about bittersweet and other forms of fudge.
Here is the full menu:
Jewshi - sushi with lox, cream cheese and caper mayo
Mint and ginger cabbage slaw
Grilled vegetable kabobs with Asian tahini
Cold sesame noodles, Jewish style
Asian-Jewish vegetarian matzoh ball soup with shiitake mushrooms
Grilled pineapple and corn avocado salad
Blackened salmon, roasted yam puree with brown butter
Coconut rice with black beans and fried plantains
Tropical coconut loaf
Medley of Innovative Fudges