[click "Play" for Susanna's conversation with Susan]
Celebrity chef Susanna Hoffman, "Adventures in Greek Cooking"
Disasters in the kitchen? A regular happening in homes from coast to coast. But "disasters" and "kitchen" combine perfectly, with no muss or fuss, in the life of Telluride local anthropologist and cookbook author, Dr. Susanna Hoffman.
Susanna, a University of California (Berkeley) PhD, regularly consults worldwide on disaster issues. Her latest book on that subject is Catastrophe & Culture.
But on Tuesday, August 2, noon, Susanna trades her hard hat for her tocque for a special segment of Chefbud's Books & Cooks at Telluride's five-star Wilkinson Public Library. The menu: Grape leaf, Feta and Cream Cheese dip with Pita Chips, Mushroom and Retsina Wine Filo Pie and Yogurt Cake with Lemon Ouzo Syrup.
Susanna's focus on Greek cuisine is the result of living and working on the islands for years. And she is the author of The Olive and The Caper: Adventures in Greek Cooking.
"The Olive and The Caper" is all things Greek: fall-off-the-bone lamb shanks seasoned with garlic, thyme, cinnamon, and coriander. A refreshing new tzatziki made pink with beets, and a dazzling filo pie filled with greens, fennel and ouzo. Dolmadakias –stuffed grape leaves– succulent with retsina-soaked currants and raisins. Fish grilled with mastic-flavored bread stuffing. A luscious kapama of beef stewed in wine, brandy, and coffee; chicken baked with eggplant and green olives. Inspired by the passionate cooks, bakers, fishermen, and housewives she befriended over 30 years of extended stays in the islands. More than 250 recipes based on the original and still best Mediterranean diet, with a resounding…Opa!
As a chef and food writer, Susanna is an alumnus of the world-famous restaurant, Chez Panisse, and co-founder of Oakland's Good & Plenty Cafe. She is the co-author of a series of cookbooks that, in addition to 'The Olive and The Caper," includes The Well-Filled Tortilla,Good & Plenty: America's New Home Cooking and the upcoming Bold, on the glorious cohesion that makes up American cuisine.
Susanna is also a regular contributor to Saveur, Fine Cooking, Bon Appetit, Gastronomia and Epikouria as well as numerous other food publications. She has appeared on cooking shows from coast to coast, including "Good Morning America," "The Food Network," "Oprah," "Discovery," "CNN, "and "PBS."
This winter, watch for the announcement of a series of cooking segments featuring Susanna on the subject of various different cuisines in the American melting pot.
To learn more about Susanna, Greece, this special segment of Books & Cooks and the upcoming series, click the "play" button and listen to her interview.