Get his recipe for Dairy-Free Eggplant Parmesan In 2019, HRN partnered with Chef Alon Shaya for a fundraising dinner at Safta (his Denver restaurant) during Slow Food Nations Festival. Our guests included Alice Waters (Founder, Edible Schoolyard), Paul Willis (Founding Hog Farmer, Niman Ranch), Anna Mulé (Executive Director, Slow Food...

On today's special 100th episode of theLINE welcome Chef Alon Shaya. Born in Bat Yam just south of Tel Aviv, he moved to Philadelphia as a young boy and had a tumultuous childhood filled with anger rebellion and a lack of direction. With the help and guidance of his high...

Alon Shaya is the co-founder (along with his wife, Emily) of Pomegranate Hospitality, the restaurant Saba, located in New Orleans, and Denver’s Safta. He’s also the Author of Shaya: An Odyssey of Food, My Journey Back to Israel. Alon sat down with HRN’s Kat Johnson to discuss his book, his...

We're back from Denver, where we interviewed food luminaries from Massimo Bottura and Mitchell Davis to Alon Shaya and Sheila Bowman. All of our coverage is available for listening at Heritage Radio Network On Tour, or scroll down and check out our comprehensive playlist! Alon Shaya in conversation with HRN's...

Alon Shaya really loves food. He loves cooking it, being around it, learning about it, and teaching others about it. Born in Israel and raised on cheesesteaks in Philadelphia, Alon now calls New Orleans his home. In 2017, Alon formed Pomegranate Hospitality to create a space where meaningful, lasting relationships...

On today's episode of All in the Industry, host Shari Bayer is joined by Alon Shaya, award-winning chef and founder of Pomegranate Hospitality, which includes Saba, a brand new restaurant in Uptown New Orleans reflecting Alon's heritage, and Safta, opening soon at The Source Hotel in Denver. Alon has been...

by Kat Johnson The event organized by Slow Food USA – dubbed Slow Food Nations – was the first of its kind. It brought an estimated 25,000 festival-goers and 305 speakers to Denver to participate in 150+ events. Larimer Square was turned into a tasting extravaganza with 70 exhibitors, and...

The American identity has never remained constant or uncontested, and the same goes for our food. Mitchell Davis, Executive Vice President of the James Beard Foundation, leads a discussion with chefs who are bringing immigrant cuisines to the forefront of the American restaurant scene. Representing the frictions yet “beautiful tapestry”...