Two-time Daniel Beard Award-winning chef Alon Shaya took time from his busy schedule last week to speak before a large crowd of 300 at the Uptown Jewish Community Center. Shaya spoke on the release of his new book “Shaya: An Odyssey of Food, My Journey Back to Israel,” which he wrote with the assistance of former New Orleanian foodie Tina Antolini.
With Tina Antolini, left, and wife Emily, Chef Alon Shaya takes time out between signing copies of his new book. (Photo by Alan Smason)
The book, which took several years to come to fruition, describes how the chef became enamored of the flavors and smells he associated with his upbringing in Israel and through his grandmother and grandfather.
Published by Alfred A. Knopf, the book includes photographs by Rush Jagoe and Deny Culbert (cover) as well as distinctive illustrations by Frances Rodriguez.
Shaya, who will be opening the first of his new restaurant designs with his new company Pomegranate Catering in the soon-to-be vacated location of Kenton’s Restaurant on Magazine Street, just off Nashville Avenue. The name of the first restaurant to be located in New Orleans will be Saba, which is Hebrew for grandfather, a tribute to his own grandfather.
The second location to be opened in a Denver hotel will be named Safta, or grandmother, and dedicated to his own grandmother, who inspired him.
