Laura Frankel | |
---|---|
Born | Laura Charlene Johnson January 3, 1961 Chicago, Illinois, US |
Occupation(s) | Chef, author [1] |
Parent(s) | Gunnard and Charlene Johnson |
Laura Frankel (born Laura Charlene Johnson on January 3, 1961) is an American chef, author, and restaurateur. [2] [3] Frankel specializes in Jewish cuisine.
Frankel is the author of Jewish Cooking for All Seasons (Agate) [4] and Jewish Slow Cooker Recipes (Agate). [5] [6]
Frankel is the former head chef and founder of the Shallots restaurants. [7] [8] She opened her first restaurant in 1999, offering kosher fine dining with a produce-driven menu. Frankel opened Shallots NY in 2000 in midtown Manhattan. [9] In 2004, she moved her Chicago restaurant to Skokie (a suburb with a large Jewish population outside of Chicago) and created Shallots Bistro.
In 2007 Frankel was appointed executive chef at Wolfgang Puck Kosher Catering working alongside Wolfgang Puck in the Hollywood and Highland Kosher Kitchen in LA and as the executive chef at the Spertus Institute for Jewish studies in Chicago. [10] In 2013, Frankel was honored as an innovator in Modern Kosher Cuisine at Kosherfeast during the 25th-anniversary celebration of Kosherfest. [11]
California cuisine is a food movement that originated in Northern California. The cuisine focuses on dishes that are driven by local and sustainable ingredients with an attention to seasonality and an emphasis on the bounty of the region.
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Cholent or Schalet is a traditional slow-simmering Sabbath stew in Jewish cuisine that was developed by Ashkenazi Jews first in France and later Germany, and is first mentioned in the 12th century. It is related to and is thought to have been derived from hamin, a similar Sabbath stew that emerged in Spain among Sephardic Jews and made its way to France by way of Provence.
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Chinese chicken salad is a salad including chopped chicken and Chinese culinary ingredients that is common in parts of the United States. Though many variations exist, common features of Chinese chicken salads include lettuce, cabbage, carrots, cucumbers, chicken, deep-fried wonton skins or rice vermicelli and nuts. A basic vinaigrette for the salad includes ingredients like vegetable oil, sesame oil, rice vinegar. Optional seasonings include dry hot mustard, sesame seeds, coriander and raw ginger or pickled ginger. In restaurants, Chinese chicken salad may be more embellished and offered as an American-style entree salad, similar to Caesar, Chef, and Cobb salads.
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