Unexpected Pairings: Katz's Delicatessen & Teranga
Please note that this program was originally scheduled to begin at 7:00 pm and has been changed to start at 6:30 pm.
When New Yorkers think of "comfort food," there are unending possibilities beyond the classic pizza slice – from pastrami to the ancient grain fonio. In this warming, winter iteration of our Unexpected Pairings series, Pierre Thiam, co-founder and executive chef of the new West African comfort food spot Teranga (at The Africa Center), joins Jake Dell, owner of the famed NYC landmark Katz’s Delicatessen, for an exploration of the different meanings of comfort food and how they reflect the city’s diverse immigrant histories. New York Times food writer Julia Moskin moderates.
Afterward, we invite you to sample matzoh ball soup and pastrami from Katz's alongside a beef Suya with Ndambe (black eye peas, sweet potato and okra stew) from Teranga.
About the Speakers:
Jake Dell is the owner of Katz's Delicatessen. His grandfather, father, and uncle were a part of the Katz's business before Dell took over in 2009. Since becoming owner, he has expanded the business by adding an outpost at Brooklyn's DeKalb Market and a nationwide shipping service, all while working to preserve the historic and nostalgic elements -- both culinary and aesthetic -- for which the deli is known for. Dell has a BA from Tufts University and a MBA from NYU.
Pierre Thiam is a chef, author, and social activist best known for bringing West African cuisine to the global fine dining world. He is the executive chef of the award-winning restaurant Nok by Alara in Lagos, Nigeria and the signature chef of the 5-star Pullman Hotel in Dakar, Senegal. He is also the executive chef and co-owner of Teranga, a fast-casual food chain from New York City. His company Yolélé Foods advocates for smallholder farmers in the Sahel by opening new markets for crops grown in Africa; its signature product, Yolele Fonio, is found in Whole Foods, Amazon, and other retailers across America.
Julia Moskin (moderator), a lifelong New Yorker, was named after Julia Child and has been a Times Food staff reporter since 2004. She was part of a team that won a Pulitzer Prize in 2018 for public service for reporting on workplace sexual harassment issues. She reports news, writes profiles, and spots trends. Moskin has also exposed the frequent use of ghostwriters by celebrity cookbook authors, and her investigation into the finances of the James Beard Foundation led to the resignation of its entire board of trustees.
$25 General Admission | $20 Museum Members
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