| September 28, 2008 |
| 4:00 pm | to | 8:00 pm |


Graphic by Paula Ross
Studio Ross / Tal, Grüntaler Str 7, 13357 Berlin.
Reservations are on a first-come, first served basis. We fill up quickly, so don’t wait. And if you must cancel, please do so 48 hours in advance so we can invite people from our waiting list.
SPECIAL GUEST: We are privileged to have an official representative of the BBK-Berlin attending the September Salon. BBK is the Professional Association of Berlin Artists, with more than 2000 members, and they are reaching out to English-speaking artists. There will be no formal presentation, but the representative will circulate during the Salon and explain the advantages of BBK membership, including access to subsidized studio space, access to expensive equipment (printmaking, digital equipment, etc.), workshops and other opportunities.
The August salon was a great event, with over 40 people in attendance. Among our number were painters, sculptors, conceptual artists, new media artists, filmmakers, photographers, opera singers, comic book illustrators, gallerists, curators, and many more. They included established artists and those just beginning their professional careers. Conversation was lively, people networked, and at least a few collaborations were born. We’re very excited about the next salon on 28 September.
What ties us together is our mutual passion for the arts, and that we all speak English, either as a native tongue or as a second (or third, or fourth) language. All English-speaking artists and art-appreciators are welcome to attend. Feel free to bring portfolios and business cards, although all sharing and conversation is informal.
The Caribbean menu at the August salon was a real hit, especially the sweet potato pie and the dulce de leche candies. Quite a few people tried callaloo stew for the first time and were surprised and pleased by the unusual mix of flavors.
This month, we’ll be serving authentic Ashkenazi cuisine, which has its roots in the Jewish shtetls of Russia and Poland. My Ashkenazi recipes were passed on to me by my grandmothers — each of them cooked in a different style. My maternal grandmother was first-generation American, and so her recipes are closer to the original versions. But my paternal grandmother (a fabulous baker) was 4th generation American and introduced me to the New York version of Ashkenazi classics. For those who have never tried this cuisine, it’s rich and satisfying, tart and sweet, fresh and full of flavor. I haven’t found wonderful New York Jewish food in Berlin yet, so I’ll do my best to fill that gap.
On the Menu
- Whitefish salad
- Beef borscht with sour cream
- Chopped chicken liver
- Spring salad
- Tsimmes (beef and sweet potato stew)
- Ground lamb knishes
- Potato knishes (baked onion filled potato pastries)
- Spinach and smoked salmon knishes
- Lukshen kugel (noodle casserole with apples, raisins and apricots)
- Kasha, lentil and roasted vegetable casserole
- Matzoh brei (scrambled matzoh and eggs, traditionally served with butter and/or strawberry jam)
- Fresh horseradish sauce
- Challah (braided egg bread)
- Almond Macaroons
- Raspberry hamentaschen cookies
- Black & White Cheesecake
- Lindy’s Strawberry cheesecake
We suggest a 7 EUR voluntary donation to subsidize the food costs. For the first 4 months we suggested 5 EUR, but we found that wasn’t coming close to covering our expenses. With 7, you’re still being subsidized, but Paula and I won’t go broke and will be able to keep hosting you month after month. Larger donations are of course happily accepted.