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This January, join James Beard Award-winning Chef Alon Shaya to prepare two recipes featuring his signature modern Israeli flavors and cooking style. Alon will demonstrate step-by-step how to make his Moroccan Carrot Salad and Shakshouka. Writer and recipe developer Rémy Robert will join Alon virtually to moderate the evening. Alon and Rémy will share their favorite tips for cooking at home and Cardmembers will have the opportunity to ask questions during a live Q&A (questions may be limited based on timing).
Cardmembers will receive a gift box containing a signed copy of Alon Shaya’s book Shaya: An Odyssey of Food, My Journey Back to Israel, a Saba tote bag and select key ingredients to help you cook along at home, including Harissa for the Moroccan Carrot Salad and Zhoug for the Shakshouka.
Alon Shaya is passionate about food – he loves cooking it, being around it, learning about it, and teaching others about it. He first learned to cook from his mother and grandmother in Philadelphia, where he was raised. Alon has received many accolades, including five James Beard Award nominations and winner of “Best Chef, South" in 2015. In 2017, Alon and his wife Emily formed Pomegranate Hospitality to create a space where meaningful, lasting relationships are created, community engagement prospers, and cultural differences are celebrated. Alon and Pomegranate Hospitality opened two restaurants, Safta in Denver and Saba in New Orleans. Alon’s debut cookbook Shaya: An Odyssey of Food, My Journey Back to Israel – part memoir and part cookbook – details his deeply personal journey of survival and discovery, exploring the evolution of a cuisine and the transformative power and magic of food and cooking.
Rémy Robert collaborated with Alon on recipe development for Shaya: An Odyssey of Food, My Journey Back to Israel. Rémy has collaborated on book projects with Mark Bittman, Cortney Burns, Isaac Toups, Aarón Sánchez, and Food52. She melds home cook sensibilities with “cheffy aspirations,” translating a wide range of ideas into recipes and techniques that are easily replicable in any kitchen. She is also a founding team member of the New Orleans Culinary & Hospitality Institute, where her work centers around community development.
Please note: This event is available nationwide with the gift box shipped to Cardmember’s provided delivery address. You will receive a detailed confirmation letter and additional event information via email and be required to sign a release waiver in order to participate. This virtual event will take place on Zoom. Logging on with a smartphone is not recommended for this event. Specific log-in instructions for Zoom will be sent via email four (4) days prior to your event.
- Cook-along with Chef Alon Shaya, moderated by Rémy Robert
- Hosted live Q&A with Cardmembers
- 1 signed copy of Shaya: An Odyssey of Food, My Journey Back to Israel, 1 Saba tote bag, 1 jar of Harissa and 1 jar of Zhoug
Tentative Event Schedule
All times listed in Eastern & Pacific time zones
Please note: All times are Eastern and Pacific. Schedule subject to change. The event begins promptly at 7:00 PM ET / 4:00 PM PT.
|6:45 PM – 7:00 PM ET
3:45 PM – 4:00 PM PT
|Guests log on to Zoom
|7:00 PM – 7:05 PM ET
4:00 PM – 4:05 PM PT
|Welcome and Introduction
|7:05 PM – 7:50 PM ET
4:05 PM – 4:50 PM PT
|Cook-along with Chef Alon Shaya, moderated by Rémy Robert
|7:50 PM – 8:10 PM ET
4:50 PM – 5:10 PM PT
|Hosted Live Q&A (questions may be limited based on timing)
Virtual experience Via Zoom
Virtual experience, Zoom