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August 30th, 2016|Uncategorized|

Folk, Tribal and Traditional Arts: Auction, Sept. 9

Folk, Tribal and Traditional Arts Online* Auction: Friday, September 9, 2016, 10AM EST Exhibition: September 7-8, 11AM-5PM *Also accepting Phone and Absentee Bids Browse the Auction Catalog and Bid Live on these Portals:     Absentee Bid Form | Telephone Bid Form | Terms and Conditions (PDF)

August 26th, 2016|Auctions|

Seeking Consignments of Antique Rugs and Textiles for Specialist and Estate Auctions

Click here for information on selling at auction  

August 23rd, 2016|Auctions|

Auction | Art, Antiques, Asian and Decorative Arts, Oriental Rugs, Aug 19

August Estates: Art, Antiques, Asian and Decorative Arts, Oriental Rugs Online* Auction: Friday, August 19, 2016, 10AM EST
 Exhibition: August 17-18, 11AM-5PM *Also accepting Phone and Absentee Bids Browse the Auction Catalog and Bid Live on these Portals:     Absentee Bid Form | Telephone Bid Form | Terms and Conditions (PDF)

August 8th, 2016|Auctions|

My Personal Seasonal Favorites

Many people ask me for my personal favorites. While that’s like asking me to choose my favorite child, here are a few: Spring Prosciutto & Fig Salad: thin-sliced prosciutto, Turkish figs, goat cheese, shaved fennel, baby arugula, Honey-Citrus Vinaigrette Dates in Blankets: Medjool dates stuffed w/almonds & cheddar in cheddar-curry pastry Roast Heirloom Carrots with Tomato Kasundi Chutney Moroccan B’Stilla of Grain-Fed Chicken with Almond-Cinnamon Topping Homemade Ricotta, Sun-Dried Fruit & Dark Chocolate Cannoli Summer Green Gazpacho with Grapes, Almonds & Cucumber Sea Scallop Ceviche with Pineapple, Mango, Avocado and Passion Fruit with Popcorn Hazelnut-Crusted Zucchini Blossoms: burrata & basil Moroccan Ras el Hanout-Spiced Slow-Roasted Lamb Shoulder with Preserved Lemon Local Strawberry Shortcakes with Buttermilk Biscuits & Greek Yogurt-Vanilla Cream (June) Fall African Yam & Peanut Soup Shooters: toasted peanuts, diced tomato & cilantro garnish Chive Scones with Scottish Smoked Salmon & Dill Crème Fraiche Turmeric Roasted Cauliflower: Tahini Sauce & Pomegranate Molasses Roast Jail Island Salmon, Braised French Green Lentils, Lemon-Saffron Aioli & Crispy Leeks Warm English Sticky Toffee Pudding with Bourbon Caramel Sauce Winter Roasted Brussels Sprouts with North Country Bacon, Shallots & Balsamic Syrup Moroccan Lamb Cigari in Fillo Pastry with Ras al Hanout Spice [...]

August 3rd, 2016|Events|

Chef Aliza Green (draft)

Aliza Green, Chef Manager of Baba Olga’s Kitchen & Supper Club, is an acclaimed chef and culinary tour leader, and an enthusiastic life-long traveler who has worked with local chefs and food artisans internationally to master her craft in the context of culture and history. She is the James Beard award-winning author of fifteen cookbooks and food guides including her newest, The Soupmaker’s Kitchen, which the Washington Post picked as one of the Top 10 most important cookbooks of 2013. Making Artisan Pasta was named by Cooking Light Magazine as “One of the 100 Best Cookbooks of the Last 25 Years.” Her popular and erudite Field Guide series of books are essential reference books for professionals and non professionals. Green brings her bold and flavorful culinary sensibility and strong commitment to working with local chefs and seasonal foods to Baba Olga’s Kitchen & Supper Club. As one of the pioneer chefs who helped make Philadelphia a national dining destination, Green was also one of the first women chefs to make a name for herself in the region. Earlier in her career, she served as executive chef of the renowned Ristorante DiLullo, where she landed the restaurant a four-star rating. She was chef of [...]

August 2nd, 2016|Uncategorized|

Chef Aliza Green Shares Some of Her Favorite Wedding Menus

I’ve had a long and varied career in food as a chef, writer, food stylist, culinary tour leader and more. I never expected to become a caterer specializing in weddings but I’ve had the privilege to work with so many charming and fascinating couples in the last few years to help them plan the best day possible for their celebrations. I always enjoy getting to know all of them as a wedding is such a personal occasion. Our wedding couples come from all over the country and the world and from all kinds of ethnic and cultural backgrounds. But, one thing they all seem to have in common: our customers are curious and well educated; they love travel; are open-minded; and love the kind of bold, “roots cooking” that is our specialty at Material Culture. Many work in non-profits, and many own their own businesses. Many are professors, doctors, teachers, attorneys, scientific researchers, visual artists, musicians, curators, chefs, and restaurant managers. Some brew their own beer, make their own jams, bread, and come up with some really creative table decorations. I work closely with all of them and you to create a delicious and beautiful menu full of appealing choices [...]

August 2nd, 2016|Uncategorized|

Lecture and Reception: “Human Trafficking: Modern Day Slavery”

 Lecture and Reception: “Human Trafficking: Modern Day Slavery” Matt Friedman, CEO, The Mekong Club Thursday, August 18, 7pm Free, Open to the Public, Refreshments Every five seconds, another person enters slavery somewhere in the world. It is estimated that there are over 45 million people in slavery today — more than any other time in history. One minute it might be a fifteen year old girl forced into prostitution, or a young boy forced onto a fishing boat to work 18 hours a day for years without coming to port. To make sense of this crime against humanity, Matt Friedman will offer a compressive update on the State-of-the-Art of human slavery. Friedman’s talk will explore the changing human trafficking paradigm; the relationship between human trafficking and slavery; global trends and patterns; new, emerging responses; evolving funding trends; what is working/not working; the role of the private sector; and what is really needed to win the fight. The presentation will offer a glimpse behind the curtain of this terrible human rights abuse — one that is much closer to home than we might expect. Presenter Matt Friedman Matt Friedman is an international human trafficking expert with more than 25 years of experience as a [...]

July 25th, 2016|Retail Store, Store News, Uncategorized|

Your Multicultural Wedding Menu at Material Culture

Your Multicultural Wedding Menu at Material Culture By Aliza Green, Chef, Baba Olga's Kitchen/Catering With our multicultural focus at Material Culture, where the staff comes from Serbia, Turkey, Tibet, Mexico, and Ukraine for starters, and the furnishings, artefacts, art, and rugs come from India, China, Ghana, Turkey, Indonesia, Thailand, Central and South America, and more, we are experts in successfully creating a pleasing multicultural environment. We welcome couples with diverse backgrounds who are looking to incorporate each of their own culinary and cultural traditions in their wedding celebration. Our weddings have included couples where one or the other half of the couple came from Russia, Trinidad, Argentina, Puerto Rico, Ecuador, Germany, many part of India, Korea, Turkey, Ireland, Italy, and all parts of the USA. Many of our menus incorporate elements from their cultural heritage and are happy to customize your menu to reflect your own unique cultural combo. Here we share some of the multicultural wedding menus we’ve prepared at Baba Olga’s: An Afternoon Wedding Inspired by the Flavors of Argentina Buffet Insalata Russa: salad of marinated gold potato, garden peas, carrots, green beans, gold beets, homemade dill mayonnaise Steamed Local Asparagus: Moroccan Preserved Lemon Charmoula Roasted [...]

July 25th, 2016|Events|

Vegan Menu Ideas

Vegan Menu Ideas at Material Culture Everyone Can Love By Aliza Green, Chef, Baba Olga's Kitchen/Catering Even your picky aunt and your “meat and potatoes” brother will love these deliciously vegan dishes! While I am not a vegan, I love vegetables, fruits, herbs, and especially legumes so that’s a great start. Because I thrive on culinary challenge, I welcome vegan clients. We’ve had the opportunity to cook vegan-friendly and all-vegan wedding dinners for quite a few bridal couples including one that works for an elephant rescue organization. Last year, I ran a series of cooking classes at Baba Olga’s based on recipes in my book, The Magic of Spice Blends. My vegan class sold out quickly to a very eager group of students. You can see the delicious Greek Tahini Cake in the Turkish coffee carrier tray. The series of bowls are filled with the ingredients to make Sri Lankan Coconut Cashew Vegetable Curry with homemade Sambar Podi spice mix. When you’re cooking vegan, the freshness of the spices, toasted and ground in small batches, makes all the difference. We use imported Sri Lankan true cinnamon with its delicately spicy, floral aroma for all our cooking and baking. Ancient Grains [...]

July 25th, 2016|Events|