Texas Book Festival is thrilled to partner with Olamaie to host Janna Gur for an exclusive brunch on Sunday, October 27 at 10:30 a.m. Tickets are now on sale for $125 per person and include a three-course brunch featuring recipes by Chef Fojtasek, adapted with collaboration from Gur and Einat Admony’s Shuk: From Market to Table, the Heart of Israeli Home Cooking, along with Olamaie biscuits and brunch cocktails. Every ticket includes one signed copy of Shuk along with food and cocktails at brunch. Proceeds help support the Texas Book Festival’s programs.

The morning will kick off with passed appetizers from Olamaie, with Gur on site to welcome and mingle with guests. Guests will then enjoy brunch courses, interspersed with remarks from Gur and the opportunity to ask questions.

Shuk is inspired by Israel’s open-air marketplaces or shuks, whichare the heart and soul of its daily life. Both authors’ Middle Eastern heritage inform each authentic dish, from Persian rice platters and Moroccan tagines to Levantine spreads and the rare, hand-rolled couscous of North Africa. Written by two leading female voices in Israeli cuisine, Shuk presents an enticing portrait of this globally beguiling melting pot fare.

Gur was born in Riga, Latvia, and immigrated to Israel in 1974. She is the founder of Al Hashulchan, the premier Israeli food and wine magazine, which she edited for almost 30 years. Gur is the author of The Book of New Israeli Food and Jewish Soul Food: From Minsk to Marrakesh and has written and/or edited nearly 40 other cookbooks. She lives in Tel Aviv.

Admony, co-author, will be at the Texas Book Festival in the Central Market Cooking Tent. Schedule details will be available on the Texas Book Festival website the week of October 1.

For more information and to purchase tickets, please visit www.texasbookfestival.org and follow along on Facebook, Twitter, and Instagram @texasbookfest. Tickets are now on sale HERE for $125.

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About The Author

Hayden Walker
Executive Editor | Co-Publisher

Hayden Walker is the Editor in Chief and Director of Operations for Austin Food Magazine

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