Rome is home to one of Europe's oldest and most delicious Jewish cuisines. Shaped by centuries of hardship and a tightly bound community that stands 16,000 strong today, the Roman Jewish kitchen is defined by its simple-but-elegant approach to vegetables, its love of frying foods in olive oil, its saucy braised meats, and its beguiling desserts. Join Leah Koenig, author of PORTICO: Cooking and Feasting in Rome's Jewish Kitchen (W.W. Norton, 2023), as she demonstrates two recipes from the book--a silky marinated zucchini dish called concia and Crunchy Chocolate Orange Cookies. Participants will have the opportunity to taste Roman Jewish dishes and have their book copies signed after the event. 

**When you register, consider ordering a copy of PORTICO. A limited number of copies will be available for sale at the event as well, but preordering when you register is the best way to guarantee you receive a signed copy that evening.