Chabad Hosts Susie Fishbein

Jewish Press, June 2008

On the evening of June 2^nd, approximately forty women from many different segments of the Omaha community came together at Chabad of Nebraska to enjoy a cooking demonstration by Susie Fishbein. Susie Fishbein is the author of the wildly successful Kosher by Design cookbook series. She has appeared on The Today Show with Katie Couric, Allie & Jack, Sheila Bridges Designer Living, on several network news show cooking segments, as well as an appearance on Martha Stewart Radio. She has taught at the prestigious Degustibus cooking school in New York, and was featured at Disneyworld at the Epcot International Food and Wine Festival.

The evening started with a wine and cheese reception, and an opportunity to meet with Susie Fishbein. The public was then invited into the Chabad kitchen and dining hall, where Shani Katzman gave a short introduction. “Never expect to come to Chabad without learning something new,” she said, “and since it’s almost Shavuot, we can talk about the importance of dairy foods during this holiday. It’s also essential to remember that kosher calories don’t count”. She then went on to explain how, after receiving the Torah, the Jewish people are like newborn children, who need to be nurtured on milk. “In addition,” she continued, “The numerical value of the Hebrew word for milk, chalav, is forty, which reminds us of the forty days and forty nights Moses spent on Mount Sinai receiving the Torah.”

            During the demonstration, Fishbein proved that she is both a knowledgeable chef, and a very entertaining speaker. She started off by saying that “Shani Katzman could not be lovelier to work with,” and had many compliments for Kelly Kirk, who put the evening together. “I love to see how Jewish people live in other parts of the country,” she said, “ and giving these cooking demonstrations allows me to meet with many different communities.” Fishbein took questions form the audience as she demonstrated how to cook an attractive, Kosher, three-course meal. “Only a Jewish girl would think of filling a martini glass with hummus,” Fishbein admitted, as she showed the audience how to make her Middle Eastern Martinis, the recipe for which can be found in her “Short on Time” cookbook. She then went on to make a salmon entrée, as well as a crème brulee dessert, which was perfect for Shavuot. Visitors were given samples of all the food, which had been prepared ahead of time in the Chabad kitchen by a team of volunteers. “Without volunteer help, we never could have pulled this off,” Kelly Tichauer- Kirk said, “and I want to thank Shani, Estie and Shevi Katzman, as well as Cheryl Lerner, Devra Bram, Kim Novak, Sherry and Chelsea Taxman, Joanne Andresen, and Marty Tichauer for all the hard work they put in.”

            Fishbein doesn’t limit herself to writing for adults, but is adamant that children need to become familiar with all the kitchen has to offer. She even wrote “Kosher by Design for Kids”, which contains recipes that go far beyond the peanut butter sandwich, but are nonetheless easy to make for children of all ages. “The most heartbreaking comments I get during my presentations are those from newlywed people who come up to me and admit they don’t even know how to boil water,” she said. “Kids belong in the kitchen, and we as parents shouldn’t be afraid to let them help out. Children as young as three can pop the shells off of chickpeas, and besides, letting them cook something is the best way to make them eat and try something new.” When asked what the worst thing was she had ever tried in her test kitchen, she answered: “One time, I attempted to create a strawberry pretzel crust dessert. After about seven tries, my family begged me to stop. I never did figure that one out.” Fishbein spiced up her presentation by sharing anecdotes of what life is like for a celebrity cook: “When my cookbook Kosher by Design for Children came out, my children did some of the promotional work. It happened to be the Christmas season, so here were all the Fishbein children, being featured on a set decorated for Christmas brunch,” she laughed.

            Volunteer and attendant Kim Novak enjoyed herself immensely: “I always have such a great time at Chabad events, but this one was particularly nice. I was happy to be a part of it, and amazed at all the practical advice Susie Fishbein gave us. I will certainly use her tips in my own kitchen. I also enjoyed Shani Katzman’s introduction; she is always able to offer useful insights, as well as Jewish connections.”

            In addition to the volunteers, many different sponsors made the evening possible. Bag ‘n Save, Absolutely Fresh Seafood Company, Ideal Pure Water, Hy-Vee, United Rental, Nebraska Warehouse, Mike Sullivan, and Wal-Mart donated food as well as services.