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Despite deep roots in the American South, Jewish culture is at best ignored by the good ole goy mainstream. Among other things, that’s made dining difficult for Southerners trying to keep kosher. In Simply Southern: With a Dash of Kosher Soul, co-editors Tracy Rapp and Dena Wruble try to reconcile these two gastro-centric traditions. Along with fellow home cooks from the Margolin Hebrew Academy, the heart of Memphis’s Jewish community, Rapp and Wruble put a kosher spin on meat-and-three classics such as macaroni and cheese and fried chicken. Using ingredients like soy and “pareve buttermilk,” Simply Southern avoids kosher no-nos like the serving of meat and milk together. The dishes, which are collected from the Margolin Academy’s newsletter, are mouthwatering, time-tested family heirlooms that provide needed insight into the vibrant history of Jews in the South. Tracy Rapp and Dena Wruble will discuss Simply Southern.
Mon., Feb. 15, 7 p.m., 2010
Mon., Feb. 15, 7 p.m., 2010
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