Harriton High School alumnus Alon Shaya's innovative New Orleans eateries have garnered the Israeli-born, Philadelphia-raised chef and restauranteur two James Beard Awards and praise from some of the world's most prestigious culinary publications, including Bon Appétit, Saveur, and Food & Wine. After opening his eclectic Italian restaurant Domenica and its spinoff Pizza Domenica, he returned to his roots with his namesake Israeli restaurant, Shaya. Consisting of more than two dozen gustatory vignettes, with corresponding recipes explained with lush photos and illustrations, his new cookbook wends its way from the U.S. to Italy to Israel, ultimately returning to the American South and his beloved New Orleans.
Shaya will be participating in an Author Event at the Free Public Library of Philadelphia on Wednesday, March 21 at 7:30 p.m. for the upcoming release of his new cookbook "Shaya: An Odyssey of Food, My Journey Back to Israel". He will be joined by his former Home Economics teacher from Harriton, Donna Barnett, as they discuss Alon's journey to cooking and the recent establishment of the Shaya Barnett Foundation – a non-profit committed to providing culinary education and resources to high school students. Barnett was instrumental in guiding Shaya's culinary journey, and it was in her class at Harriton where he discovered that his passion for cooking could be translated into a successful career.