This October 1 we welcome our first guest chef, Huma Siddiqui, President of White Jasmine, published author, cooking instructor, and host of Madison’s “White Jasmine Everyday Cooking.”
I had the pleasure of meeting Huma recently as we toured the event site and appreciate her organization, calm energy, and new ideas. She plans to execute her cooking demonstration in a from-scratch, start-to-finish manner so that students can see how simple (and quick!) her style of Pakistani cooking can be.
So why Pakistani food? Personally, it’s a cuisine with which I am not that familiar. I have enjoyed plenty of dishes from other regions and countries in South Asia, but Pakistani food is new to me. In organizing this class I am hoping that attendees will feel adventurous and embrace a new cuisine and ingredients then recognize–through Huma’s unique artisan-crafted cheeses–the opportunity to use a familiar ingredient (cheese) that packs a new punch (spice blends).
Her menu–Karahi Chicken, Cumin Rice, Tandoori Squash, and Raita–will allow you to lunch as you enjoy her presentation. In addition, attendees will receive a copy of Huma’s book and have an opportunity to purchase her spice blends and Wisconsin Gouda.
We are so excited that Huma has begun bringing her cheeses and spices into southeastern Wisconsin and can’t wait to sample her delicious food at this event. Check out this video of Pesto Pizza using White Jasmine’s Cumin Gouda.
If that’s not enough to get you excited, prepare to hear Huma weave stories of her culture and experiences through her recipes. Food has always been a bridge to other generations for me; I am excited to learn how many of us share that with Huma.
I invite you to sign up now to learn more about Pakistani food and culture. Your taste buds will not be disappointed.
“Food is a unique bridge between cultures and tend to carry the traditions through generations. The power of food and culture is the common thread in every part of the world. When recipes are handed down from one generation to another, it is critical to recognize the subtle elements of this process. There is much more to it than a few traditional recipes – memories are shared over the dinner table more often than just food” – Huma Siddiqui.