COOKING AT THE COMMONS TO
SHOWCASE REUBEN FRITTERS
TRAVERSE CITY, MI - Grand Traverse Pavilions will host a third session of “Cooking At The Commons” on Friday, March. 20, from 2-3 p.m. in the multi-purpose room in the main building.
Sodexo Chef Fernando Builes and Chef James Hunter will facilitate the demonstration. Held on the third Friday of each month, the featured recipe this month will Reuben Fritters.
Following the demonstration, there will be samples and recipes distributed to attendees. There is no cost to attend.
In the step-by-step preparation to plate, the chefs will discuss the composition and history of the fritter and its unique Reuben flavor.
As the folklore of the Reuben’s origins go, the combination of rye bread, corned beef, Swiss cheese and sauerkraut was dreamed up in 1925 to feed participants in a late-night poker game in downtown Omaha by a local grocer, Reuben Kulakofsky.
The hotel’s owner was so taken by the sandwich he put it on the hotel restaurant menu, designated by its inventor’s name.
Fern Snider, a one-time waitress at the hotel restaurant, entered the Reuben in a national sandwich competition in 1956. Her entry won and the rest is history.
Following the Reuben Fritters presentation, the next cooking demonstration will be April 17 and will feature Bananas Foster. For more information, visit www.gtpavilions.org.
Grand Traverse Pavilions is located on historic Grand Traverse Commons, adjacent to 7th Street and Elmwood Avenue in Traverse City. The senior community is the largest county-owned nursing facility in Michigan.
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