Jewish With A Twist Zingerman's special dinner gives Jewish American foods a new flavor. KAREN SCHWARTZ Special to the Jewish News Ann Arbor an Langone of Ann Arbor has more than a passing interest in Jewish food — in addition to having grown up with.it, she likes to know where traditional foods come from and how they have changed as Jews settled in the Diaspora. Langone, who started the Cultural Historians of Ann Arbor group 20 years ago, said her interest in food and culture in large part brought her to the Jewish American Foods dinner at Zingerman's Roadhouse April 14. The sold-out event drew about 50 diners. It was an evening of sampling Jewish Jr Richard Soble chats with Chef Young. foods from around the country as well as learning about those dishes. Ari Weinzweig, co-owner of Zingerman's "community of businesses," talked with diners about traditional Jewish cooking and the history of Jewish food. As appetizers, soup, salad, entrees, sides and desserts rolled out of the kitchen, hq discussed what makes food "Jewish" and how many of the dishes associated with the tradition today grew out of locall recipes brought over during three majot waves of immigrants, foods adapted regionally and those based on the laws of kashrut. "I think it's a very good idea to have food in context, to know what you're eating," Langone said, adding that she appreciated the intellectual component of the event. "They probably could have this dinnet without the talk, but I think the talk enhances it so much. "Jews iOntify through food and I think you ' f ould sense it here," she said. The thir0 in a series of monthly themed dialers, Weinzweig said this one hits closer to home because of his per- sonal expetence with the culture and the histo4— all the more reason to choose a menu that reflects the tradition but with recipes people may not have tried, he said. "I tried to pick stuff I didn't grow up with really because I wanted people to have a new experience instead of just coming and eating the same things most of us are familiar with," he said. "If you're going to come for a special dinner, it's nice to eat things you Zingerman's Roadhouse chef and co-owner haven't had before." Alex Young enters with paella. On the menu were such items as miniature wmoked salmon cheese The menu was the result of a lot of cakes with fresh dill, fried kreplachs, "homework" done by Weinzweig and chicken soup with Cajun matzo balls, Zingerman's Roadhouse head chef and Sephardic braised short ribs with prunes co-owner Alex Young, who researched a and apricots and Southwestern tsimmes variety of styles from different regions to (sweet potatoes with prunes and chilis). prepare for the event.. Ann Arbor resident Barbara Kessler "We're celebrating_the various_groups said she liked the combination of flavors of Jewish people within the country; and appreciated the new tastes. that's the most important thing — it "The Southwestern tsimmes knocked certainly wasn't your standard Jewish my socks off," she said. "It was really fare, no,", Young said. great." Ellen Adler drove in from Toledo to Many participants spoke about how participate in the event, which she said the food triggered memories of their was a great experience and a "new" childhoods. Conversations could be Jewish thing because though it didn't heard around the room about ways the dishes were different from what they had push all the old memory buttons, it did expose her to some different Jewish grown up with. foods. "It brings back memories of mostly "I liked the whole more than I liked grandmothers," said Dick Sobel of Ann any specific part," she said. "I liked what Arbor. "When I was a child, every it was about — it wasn't like I was just Friday night we'd have dinners at my here for the food or just to listen to Ari. grandmother's — many of the same We live in Toledo, and I love that there's foods were there, but I don't recognize a restaurant in Ann Arbor that can fill a them from my Shabbos dinners. These room with Jewish people interested in were foods we were familiar with but doing this." 111 prepared differently." Veggie Time! Spring is the perfect season to use more vegetables in your meals. ANNABEL COHEN Special to the Jewish News S pring translates directly to our diets. Almost no one desires a crock of hot soup and for- get any recipe with the word "hearty" as a descriptor. Bring on the freshness. Bring on fruits and veggies! Vegetables don't need a hard sell. Besides the imme- diate benefits — versatile, fresh, good taste and that all-important fiber — there are the fringe "health" benefits owing to inherent antioxidant phytochemi- cals, those compounds that make carrots orange, asparagus green and tomatoes red. Eating fresh vegetables, most of which are com- pletely fat-free and very low in calories, is also benefi- cial because veggies are filling. If spring is on your mind, put it on your plate. The following recipes make the most of spring crops and fresh flavors — true primavera! WILD RICE, ASPARAGUS, RED PEPPER AND CUCUMBER SALAD 1 cup wild rice 3 cups water 1 pound asparagus, trimmed, cut into 1-inch pieces 2 cups, peeled, seeded and diced cucumber 1 cup finely chopped red bell pepper 1/2 cup finely chopped red or Bermuda onion 1/4 cup fresh chopped basil grated peel of 1/2 lemon 1 T. dried parsley flakes 3 T. balsamic vinegar 2 T. extra-virgin olive oil kosher salt and pepper to taste Bring rice and water to a boil in a small saucepan. Reduce heat and cook the rice until tender, about 45 minutes. Drain if necessary; transfer rice to a medium bowl. Cool for 15 minutes. In the meantime,- steam or microwave the asparagus for about 3 minutes, until tender crisp. Add the asparagus and remaining ingredients to the rice; toss well. Cover and chill until ready to use, up to a day ahead. Before serving, adjust seasonings to taste, adding more vinegar, salt and pepper as needed. Makes 8 servings. FETTUCCINE PRIMAVERA Primavera is the Spanish, Portuguese and Italian word for spring. Use any vegetables you like for this - fresh as springtime dish. 1/4 cup olive oil 2 t. minced garlic 12 oz. button mushrooms, sliced 1 pound asparagus, trimmed, cut into 1-inch pieces VEGGIN TIME on page 58 tIN 5/ 7 2004 57