Renowned cookbook author and “Queen” of Mediterranean cooking, Paula Wolfert, was recently diagnosed with Alzheimer’s disease. Rather than going into seclusion, Paula has quickly become  a leading spokesperson for the disease. Chefs Farid Zadi and Susan Park with the support of Paula Wolfert and the Alzheimer’s Association, recently hosted an Alzheimer’s disease fundraiser.

Daily Dose
Daily Dose

Titled “Mediterranean Feast Fundraiser for Paul Wolfert”, it was held at the Daily Dose Restaurant in the Arts District of Downtown Los Angeles. Guest chefs and friends of Paula Wolfert such as Mary Sue Milliken and Nancy Silverton prepared dishes from recipes created or inspired by Paula.

lamb cooking on a spit rotisserie grill over hot charcoal
Lamb cooking on a spit rotisserie grill over hot charcoal

Upon entering, my wife and I observed a whole lamb cooking on a spit rotisserie grill over hot charcoal. Chefs from the Le Cordon Bleu were on hand to prepare the lamb and other assorted dishes. In that same workspace, they prepared roasted Moroccan spiced cauliflower.

Fresh monkfish served with a sauce consisting of tomatoes, olives and basil
Fresh monkfish served with a sauce consisting of tomatoes, olives and basil

Chef Josiah Citrin from Melisse prepared Paula’s Moroccan Red Fish. Fresh monkfish was served with a sauce consisting of tomatoes, olives and basil.

Border Grill’s Mary Sue Milliken served Paula’s Split Pea’s
Border Grill’s Mary Sue Milliken served Quinoa fritters
Quinoa fritters over garlic, smashed yellow split peas and basil
Quinoa fritters over garlic, smashed yellow split peas and basil

Border Grill’s Mary Sue Milliken served Quinoa fritters over garlic, smashed yellow split peas and basil.  Both my wife and I really enjoyed this dish. The dish was very simple in delivery: quinoa fritters over garlic, smashed yellow split peas and basil. Biting into the fritter reminded me of a falafel.

Throughout the afternoon, Paula mixed with the audience
Throughout the afternoon, Paula mixed with the audience
Ras al Hanout spiced kefta in shakshuka with Sephardic quail egg
Ras al Hanout spiced kefta in shakshuka with Sephardic quail egg from the Kosher Palate Food Truck
Union proprietor and chef, Bruce Kalman
Union proprietor and chef, Bruce Kalman
Porchetta served by Chef Bruce Kalman of Union Restaurant
Porchetta served by Chef Bruce Kalman of Union Restaurant
Nancy Silverton, serving a dish consisting of roasted baby carrots, garbanzo beans, red onions, chopped parsley and yogurt sauce.
Nancy Silverton, serving a dish consisting of roasted baby carrots, garbanzo beans, red onions, chopped parsley and yogurt sauce.
Chef and co-partner, Kajsa Alger (pictured left), from Susan Feinger’s new restaurant Mud Hen Tavern
Chef and co-partner, Kajsa Alger (pictured left), from Susan Feinger’s new restaurant Mud Hen Tavern
Minted barley & quinoa salad w/ fava beans, tomatoes and a fresh, cool yogurt sauce.
Minted barley & quinoa salad w/ fava beans, tomatoes and yogurt sauce.
White Gazpacho with edible hibiscus flower
White Gazpacho with edible hibiscus flower
Braised rabbit - simply prepared and moist
Braised rabbit – simply prepared and moist
Paella with chicken and calamari.  Great sauce and nice amount of spice!
Paella with chicken and calamari.  Great sauce and nice amount of spice!

The most interesting dish I had was a Tunisian pastry called brik. The pastry sheets are similar to phyllo, but much easier to work with as it doesn’t tear as easily. A number of people quickly gathered to watch the chef carefully prepare each brik.

Taking a layer of the brik pastry
Taking a layer of the brik pastry
Scooping the mixture of tuna with capers
Scooping the mixture of tuna with capers
Adding harissa chile paste
Adding harissa chile paste
Adding a fresh egg to the mixture
Adding a fresh egg to the mixture
Folding the pastry into a square before frying
Folding the pastry into a square before frying
Brik frying in peanut oil
Brik frying in soybean oil
Brik - the finished product
Brik – the finished product
Paula Wolfert gave a heartfelt speech.
Paula Wolfert gave a heartfelt speech.

Paula Wolfert gave a heartfelt speech. I was extremely moved at how much she was willing to disclose about what she is now not able to do. She even admitted that due to her issues with depth perception, she’s concerned about the simple aspects of cooking. Throughout the speech, she  provided witty comments and she implored the audience to help; not for her; but for our children.

While I enjoyed the dishes served, I learned a valuable life’s lesson that day.  Midway through Paul’s speech she said with conviction:

DENIAL IS NOT AN OPTION.

 For more information about Alzheimer’s disease or Paula Wolfert, please see the following sites:

 

4 Responses

    1. Carol,

      Thank you. I was very moved and felt that it was necessary to write about it.

      I appreciate the positive feedback.

      Bryan

  1. I was anxiously awaiting a report and photos on this event, which I was unable to attend myself, although I would have loved to. Thank you for taking the time to prepare this. I especially loved the photos and descriptions of the foods.

    Can you possibly report the amount of money that was raised for the Alzheimer’s Association? Most of all, I have historically followed and admired Paula via her cookbooks and glowing articles written about her. Now, with Facebook and e-mail, I am privileged to communicate directly with Paula and am closely following her postings and becoming informed about Alzheimer’s. Her willingness to share her experience and to not just sit back and do nothing is laudable. She is an inquiring mind and has done much research on her own and applies whatever information, dietary changes, lifestyle changes and methods that she deems worthy in her quest to prevent further progression of the disease. She is a true inspiration, a veritable heroine, in my book.

    1. Ricki
      Thanks for your comments! I, too, was deeply moved by Paula. I will contact the event organizers and get back to you.

      Thanks for reading the article!
      Bryan