Descendants of Holocaust Survivors Find Connection Rooted in Gastronomy

Entrepreneur, Chef, Cookbook Author, also Co-Founder and COO of Kittch, Elana Karp.<p>Courtesy of Elana Karp</p>
Entrepreneur, Chef, Cookbook Author, also Co-Founder and COO of Kittch, Elana Karp.

Courtesy of Elana Karp

Fifth-generation Winemaker & Vineyard Manager of Loew Vineyards, Rachel Lipman.<p>Courtesy of Rachel Lipman</p>
Fifth-generation Winemaker & Vineyard Manager of Loew Vineyards, Rachel Lipman.

Courtesy of Rachel Lipman

Two brilliant minds in the food and wine scene have found a bond in being descendants of Holocaust Survivors. Chef Elana Karp & Winemaker Rachel Lipman are showcasing their connection at a special event hosted Saturday, November 11th by The Florida Holocaust Museum. The magical evening is called Rescuing Recipes, inspired by Elana's deciphering handwritten recipes in Polish, to Rachel learning her grandfather's story as he taught her to make the family's traditional mead (honey wine) from the 1800s. Time and time again food provided a way to access stories of trauma and hope, bringing together the community to resuscitate powerful stories and pass down the history through gastronomy.

The Florida Holocaust Museum will host an exclusive dinner event on November 11, entitled “Rescuing Recipes: Bringing Holocaust Family Meals & Memories Back to The Table.” The meal will feature a mix of traditional and contemporary flavors inspired by Holocaust survivor family recipes, prepared by Chef Elana Karp and Vintner Rachel Lipman.

The Rescuing Recipes Project Menu: Saturday, November 11th.<p>Courtesy of the Florida Holocaust Museum</p>
The Rescuing Recipes Project Menu: Saturday, November 11th.

Courtesy of the Florida Holocaust Museum

In a pre-meal discussion moderated by FHM Chairman Michael Igel, Karp and Lipman will discuss how they have explored their families’ harrowing journeys through food and drink, along with why carrying family recipes forward is so meaningful.

Curated by Chef Elana using her family’s recipes, the multi-course menu will reach back through the decades, with each dish paired with Loew Vineyards wine or mead. The dessert will feature baked goods prepared from the recipes of FHM founder and Holocaust Survivor, Walter Loebenberg, who was an apprentice baker prior to the Holocaust.

An example of handwritten recipes deciphered by Chef Elana Karp.<p>Courtesy of Elana Karp</p>
An example of handwritten recipes deciphered by Chef Elana Karp.

Courtesy of Elana Karp

Understandably, Karp and Lipman’s grandparents didn’t always want to discuss their traumatic experiences. In preparation for this event, food discussions have turned into intimate storytelling sessions, where these grandchildren of Holocaust survivors have gained a new level of understanding about their families’ strength and grit.

Mirrored photos of Rachel & her Grandfather sampling wine.<p>Courtesy of Rachel Lipman</p>
Mirrored photos of Rachel & her Grandfather sampling wine.

Courtesy of Rachel Lipman

We didn't get into the business because we love wine... We got into the business because my grandfather felt haunted by this sweet smell of honey wine fermenting in barrels,” Lipman said.

This dinner marks the first in the project series and is the kickoff to the Museum’s chosen culinary theme for this year. Event attendees will experience a unique interaction between food, wine, family, and memory.

What's nice about the recipes is that while everyone's grandmother has their own variation, it's a very familiar menu. The hope is that when you taste the dishes and you're sitting at the table, enjoying the meal, it brings up memories and opportunities to share stories about everyone's family and their experiences growing up eating those dishes and making them with their grandparents,” Karp said.