events
Whether it be a family-style PopUp Dinner, a film screening, or an interactive school assembly, we are here to share our positive media, traditional recipes, and personal stories with you!
events
cultural popup
dinners
Join us for a fun, family style dinner as we prepare a medley of traditional recipes that we discovered in the homes of locals from around the world. As you enjoy your dinner, we will give an interactive presentation about our experiences with culture and food.
presentations &
special events
Cooking workshops, retreats, restaurant takeovers, and storytelling through food...we do it all! We want to present our films, cultural stories, and traditional recipes to your community in a fun and interactive way! Invite us to give a presentation in your community and we will work with you to tailor the perfect, impactful and motivational experience.
partnerships & sponsorships
Believe in our mission and want to sponsor or support us on our next documentary venture? We work with our trusted sponsors and partners to create and distribute positive media surrounding natural food traditions and cultural customs.
currently traveling & filming
past events
8
november
Los Angeles popup in
culver city
Where: Exact location sent upon purchase
Time: 7 - 9:30 PM
Tickets: $55 for dinner. Email us at info@culinaryheritagecorporation.org
Menu: 10-12 dishes to be served mezze style mostly vegan, mainly veg, meat available
Details: Gather your friends, family, and favorite bottle of wine to join us in a celebration of food, culture, and community at the Pinto's. From the golden Egyptian deserts to the sparkling shores of Southern Italy, every dish has a history and an adventure to be told. During the evening, we will give an interactive presentation where we will explain the stories behind each recipe and show our newest film!
We can't wait to meet you and to share a flavorful and fun night together!
sold out
3
november
Details: We hosted a pop up dinner in Noe Valley, San Francisco where we shared 12 different dishes that we learned from around the world. We tasted some Slow Food Ark of Taste/Presidia Products: Siwa Oasis Dates, Chilsec Chile Serrano de Tlaola, Jarabe de Maguey, and Mission Olive Oil.
The menu was comprised of Labne w/ Za'atar and Mission Olive Oil (Lebanon), Squash with Garlic and Yogurt (Palestine), Elioti Bread (Cyprus), Foule Fave Bean dip (Egypt), Broccoli Rabe & Cauliflower (Lazio, Italy), Arugula Mushroom Salad (Basilicata, Italy), Salmon & Rice with Tahini (Lebanon), Kimchi from Volcano Kimchi (South Korea) and for Dessert Tarta de Santiago (Galicia, Spain).
27
october
slowfood sacramento popup
sacramento, ca
Tickets: SOLD OUT
Menu: 10 dishes to served mezze style with plenty of vegetarian options
Details: We hosted a special event for the Slow Food Sacramento Community. We shared our experiences documenting the Slow Food presidia and ark of taste products as well as cooked an array of recipes that we have learned throughout the world! Ark of Taste/Presidia Producst included: Siwa Oasis Dates, Chilsec Chile Serrano de Tlaola, Jarabe de Maguey, Mission Olive Oil, Christmas LIma Beans, and Jacob's Cattle Beans. We enjoyed a full night of cultural stories, fun, and Slow Food!
26
october
sacramento state university
sacramento, ca
We lectured to Sac State's students as part of One World Food Initiative Series and gave a lecture to juniors and seniors of the Production & Sustainability Class. We provided an intimate discussion with film screenings that introduced our experiences with various food communities and sustainable food entrepreneurs. We highlighted the communities behind three gastronomic icons of Mexico—native beans, the Serrano Chili and the Maguey Plant.
24
october
bastyr University
seattle, wa
We presented to the nutrition students at Bastyr during their "Lunch & Learn": "The Recipe Hunters, Anthony Morano & Leila Elamine, travel the world to record the stories behind traditional recipes that are handed down from generation to generation and capture the efforts of individuals who maintain the relationship between food and their cultural identity. Join the lunch & learn for an interactive presentation as The Recipe Hunters highlight some inspirational stories about how food has helped shape communities. Photos will be displayed, gastronomic adventures will be told, and videos will be enjoyed!"
22
october
slowfood sunday- seattle
Kirkland, wa
Where: Kirkland's Women Club Kirkland, WA
Details: We were special hosts of Slow Food Sunday! Where we served over 30 guests a mix of recipes from our adventures in the Mediterranean & Mexico and gave an interactive presentation!
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Appetizer - Near East mini-mezze of elioti bread, za'atar, labneh, & mchawache
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Main - Mulukhiyah soup with rice (chicken, jute mallow soup) or Louvia Mavromatika Melahana (chard and black eyed bean dish from Cyprus)
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Side - Cauliflower & Rapini (Italy)
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Dessert - Tarta de Santiago (Spain) and apple slices with Jarabe de Maguey Saniz (A Slow Mexico Presidia Product)
19
october
brittania elementary school
vancouver, canada
We gave an hour lesson to the 7th grade class at Britannia Public School in Vancouver. We reviewed the meaning of traditional recipes and discussed our as food documentarians. We provided the students with a hands-on learning experience about the ingredients and process of making Za'atar, a Middle Eastern spice blend. We also taugh the students how to eat with the bread.
13
october
Nyc pop up dinner
tribeca, ny
Where: Exact location sent upon purchase
Time: 7-10 PM
What: We hosted our first airbnb experience where we invited locals and those traveling to NY to join together in a night of mediterranean recipes and food trivia.
menu:
Family Style Mezze: Mchawche, koosa bi laban, tabbouleh, labneh za'atar, elioti bread, cauliflower & rapini, baba ghanouj & pita bread
Dessert: Tarta de Santiago, Apple with Mexican Jarabe de Maguey Saniz (A Slow Mexico Presidia Product)
Alcohol: BYOB
11
october
italian culinary journey presentation
new york, ny
Time: TBA
Where: Trattoria del’ Arte Restaurant
Tickets: Join the Morgagni Medical Society
Details: Are you an Italian American Doctor or work in the medical field? Join us for a night of great food and Italian American pride at the Morgagni Foundation Fall. We will be presenting our Italian experiences and some short films.
**Guests must be members or partners of members to attend.**
1
october
mindful tasting dinner in
Hoboken, nj
Details: We joined Asana Soul Practice Yoga Studio in a night of mindful eating and savoring the tastes of our food. We prepared a delicious spread of vegetarian and dairy free recipes that we learned from locals in the Middle East and Mediterranean. We presented some inspirational stories as we sat on the floor around a beautifully decorated, Moroccan style table
Menu: Family style mezze spread: Mchawche, tabbouleh, labneh with fresh mint, za'atar, elioti bread, & fresh naan bread
Dessert: Tarta de Santiago
16
september
forgotten skills discussion at abergavenny food festival
Details: We were honored to be on a panel discussion next to Darina Allen and Rebecca Sullivan where we spoke about the importance of cooking skills and passing on knowledge from generation to generation. Darina is the founder of Ballymaloe Cookery School and inspiring leader of the Irish Slow Food Movement. She has published over 10 books with the mission to have people learn cooking basics and bring back cooking and agriculture as a common knowledge. Rebecca Sullivan is an Australia based food advocate, book publisher, and has recently launched The Granny Skills Movement – a community-supported movement that aims to protect the skills, heritage and traditions of our elders.
august
18
taste the world pop up dinner in
brooklyn, ny
Details: We opened up reservations online for the first 30 people that registered in Greenpoint, Brookyln. During the night we gave an interactive presentation and premiered a video.
menu:
Family Style Mezze: Mchawche, koosa bi laban, tabbouleh, mtubbal, labneh with za'atar, eggplant parmigiano, stuffed grape leaves, elioti bread, salmon with tahini sauce served on rice, & pita bread
Main Course: Salmon with tahini sauce on rice
Dessert: Tarta de Santiago
Alcohol: BYOB with mixers sponsored by Owl's Brew
august
20
menu:
Mezze Style Appetizers: Baba ghanouj, mchawche, labneh, za'atar, tabbouleh, & elioti bread served with pita bread
First Course: Potato gnocchi with marinara sauce
Second Course: Grilled lamb & swordfish with tahini sauce
Dessert: Tarta de Santiago
Alcohol: BYOB
taste the world pop up dinner in
garden city, ny
Details: We hosted a dinner in a private home for 25 guests and gave an interactive presentation that included our videos and the stories behind the recipes we served.