This fine dining partnership in New York City highlights the culinary expertise of immigrant women.
gathered for a lesson in Lebanese cooking. The Italian bistro's owner and chef Ignacio Mattos and pastry chef Natasha Pickowicz were among those learning how to create sumptuous baba ganoush, pita baked to perfection, and mouthwatering maamoul—a dense, chewy cookie that can be filled with a combination of pistachios, dates, or walnuts. The technique workshop was led by Jeanette Chawki, a lifelong home cook who immigrated from her home country of Lebanon to New York City.
Altro Paradiso hosted the first of these dinners on Monday night with a special menu highlighting Chawki's contributions as a guest instructor: her pita and baba ganoush, a refreshing salad of bulgar, tomato, and parsley, and an array of biscotti and maamoul that paired delightfully with a fragrant cup of after-dinner coffee. The partnership is a first for League of Kitchens, founder Lisa Gross explained over dessert with Chawki and her son. "This is our first restaurant collaboration.
For Chawki, the workshop offered a valuable experience in teaching to a different skill level than that of the aspiring home cooks she usually works with. "You have to have the patience to teach the [League of Kitchen] students, but the chefs easily take what you give them. They know what you're talking about. With the students you need to have the patience to teach them step by step.
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