We are paying tribute to the humble sesame seed — and its sweet and savory offspring. And no one can commend them more knowledgeably than Rachel Simons, who has been preaching the wonders of tahini, halvah and all things sesame since she opened Seed + Mill in Chelsea Market; researcher Ronit Vered (Haaretz); and Richard Radutzky, owner of Joyva, the maker of halva and tahini in Brooklyn.
Learn about the sesame grown in a remote region of Ethiopia, the long process of turning the seeds into something that melts in your mouth, and the possibilities for converting the resulting tahini into a sauce that can be slathered onto just about anything. Find out how to use halvah in thoroughly unexpected ways.
If you’re not already a tahini-phile you will be, after sampling some of Seed + Mill’s signature creations.
Moderated by Gabriella Gershenson.