Cooking for Kids with Reem Assil & Joshua David Stein
Time & Location
About the Event
"Join author Joshua David Stein and special guest Reem Assil - and her son! - for a class all about feeding picky eaters - of all ages.About this event
What to make your kids for dinner is the never-ending question that faces parents nightly. The answer must be delicious, healthy, easy to make and, hopefully, instill a love of eating. Throughout writing the newly-released Cooking for Your Kids, cookbook author Joshua David Stein discovered how the world's greatest chefs answered the question for themselves. (And what they made for breakfast, lunch, snack and treat too.) Join Stein as he teaches you how to cook his favorite recipe from the book, the Chili Mac and Cheese that Indigo chef Jonny Rhodes makes for his son, Elijah-Jerreau, and daughter, Athena. Stein will be joined by another contributor, Chef Reem Assil from Oakland's Reem's, as she shares the recipe for the Za'atar Egg Salad Sandwich she makes for her two year old, Zain. Class is friendly for kids 10+, parents, or kid+parent teams.
About the Book: "Cooking for Your Kids: At Home with the World’s Greatest Chefs" features 100 recipes from the repertoires of world-famous chefs, doing what they love for those they love at home. Order it along with your class ticket! The cost includes shipping and taxes, and all books will ship shortly after the date of class.
All parents are familiar with the trials and tribulations of cooking for children. But now, equipped with recipes from 50 world-renowned chefs, Cooking for Your Kids is the ultimate guide to creating delicious breakfasts, lunches, dinners, snacks and treats. Start the day with spicy scrambled eggs from Asma Khan at Darjeeling Express (UK) or kabocha squash with oats and apples from Sean Brock at Audrey (US), offer up a lunch of green papaya salad from Palisa Anderson at Chat Thai (Australia), followed by a butter shrimp and taro wedges dinner from Nompumelelo Mqwebu at Kumyoli Culinary Experiences (South Africa). Mealtimes can also be punctuated with snacks and treats such as fruit kebabs from Lee Anne Wong of Koko Head Café (US), bizochels from Andreas Caminada of Schloss Schauenstein (Switzerland) and Greek doughnuts with honey and yoghurt from Angelos Lantos of Spondi (Greece).
In "Cooking for Your Kids," the recipes showcase shortcuts, hacks, efficiencies and strategies to get delicious food onto the family table and into the mouths of even the fussiest of eaters.
Author: Joshua David Stein is the author of many cookbooks and children’s books. He is the co-author of Notes from a Young Black Chef, with Kwame Onwuachi, the Nom Wah Tea Parlor Cookbook with Wilson Tang, Il Buco with Donna Lennard, and Food & Beer with Daniel Burns and Jeppe Jarnit-Bjergsø. Formerly the editor-at-large at the parenting site Fatherly, he is also the author of To Me He Was Just Dad. Among his children’s books are Can I Eat That?, What’s Cooking?, Brick: Who Found Herself in Architecture, Can You Eat?, The Ball Book, and The Invisible Alphabet. Stein lives in Brooklyn, New York, with his sons, Auggie and Achilles.
Featured Chef: Reem Assil: Reem Assil is a Palestinian-Syrian chef based in Oakland, CA and owner of Reem’s California, a nationally acclaimed restaurant in Oakland and Reem’s California Mission in San Francisco, inspired by Arab street corner bakeries and the vibrant communities that surround them. Reem has garnered an array of top accolades in the culinary world, including back to back James Beard Semifinalist nods for Best Chef: West. She is a graduate of the competitive food business incubator program, La Cocina, business leadership program Centro Community Partners, and Oakland-based business accelerator program ICA: Fund Good Jobs. Before dedicating herself to a culinary career, Reem spent over a decade as a community and labor organizer, building leadership in workers and residents to fight for living wages, affordable housing, and a voice in their jobs and their neighborhoods. Reem sits at the intersection of her three passions: food, community, and social justice. She uses food to invoke the central virtue of her Arab culture — hospitality — to build strong, resilient, and connected community.
Want to give this class as a gift? You can purchase gift cards here.