The world has lost a food icon and a friend.
After a long illness, Judy Seidler passed away in the early hours of October 31 at the age of 92.
A noted food authority, author (including The Gourmet Jewish Cookbook), television host, and restaurateur, Seidler believes that enjoying food and wine together is one of the most fulfilling aspects of life. and cooking and entertainment should be fun.
Her family says, “One of her greatest joys has been sharing her love of food and cooking by writing, teaching, and entertaining friends old and new.” .
She was too busy to open a kitchen or donate a cooking class to benefit charity.
Through cooking classes, she inspired her students to cook and entertain themselves at home. She was too busy to open a kitchen or donate a cooking class to benefit charity.
A longtime contributor to the Jewish Journal (1994-2017), Seidler contributed to the Los Angeles Times for over 20 years (1977-2000). Most of her time was spent as a writer for The Times’ Jewish Food, partly as her columnist for the Syndicate, and as a special contributor in her later years. Readers around the world looked forward to Seidler’s articles on Jewish holidays. In fact, her Potato Latke recipe won her the Los Angeles Times Best Her Recipe Award.
Born in Boyle Heights (City Terrace), Los Angeles in 1930, Seidler moved with his family to Eagle Rock, where he graduated from Dorsey High School. During her teenage years, she met Marvin her Seidler at her dance at the Bnai Bliss Eight Ball. They married a few years later in 1950.
In 1963, the Seidler family moved to a ranch in Topanga Canyon, and with four children and another to be born, her career as a chef began. She made Discovery her inn’s signature her strudel and was able to bake it right to order.
During the 1980s and 1990s, she hosted “Judy’s Kitchen” on the Jewish Television Network (JTN). In 1990, ‘LA Times’ said that ‘she is probably the most famous show on JTN’. After several years of episodes about Jewish and holiday cooking, her show began hosting many of Los Angeles’ top chefs and unraveling the mysteries of kosher cooking. Evan Kleiman, Michael McCarty, Josie Le Baruch, Michelle Richard, and Susan Fenniger and Mary Sue Milliken made their first television appearances. summarized in
Restaurateurs, art collectors and philanthropists, the Seidlers were a team during their 72 years of marriage and the decade before that. They spend several months each year in Italy and France, visiting restaurants, food and wine providers. Collect new recipe ideas and food inspiration.
Her last book, Italy Cooks, was in many ways a memoir of her 35-year trip to Italy, including her friends’ recipes. These friends were top restaurateurs from all over Italy, including Massimo Bottura, Nadia Santin and Dario Cecchini, and became close with them when Seidler had a small butcher shop.
Other Zeidler cookbooks include “Judy Zeidler’s International Deli Cookbook” and “30-Minute Kosher Cook”. She also co-authored “Home Cooking with a French Accent” with French chef Michel Richard. A frequent guest on national television and radio programs, Seidler has served on the boards of several food and wine associations.
Zeidlers also prides herself on supporting future artists, especially those in Los Angeles, and has included them in her cookbook as well. The Gourmet Jewish Cookbook is illustrated by Peter Shire. “Italian Cook” by Suzanne Dunaway. Zeidlers Art Her collection includes early works by Duane Her Valentine, Sam Francis and John Altoon.
The Seidlers co-founded popular citrus restaurants in Los Angeles, Broadway Deli and Capo in Santa Monica, Coras Restaurant, Brentwood Restaurant in Brentwood, and Brass Cap in Santa Monica.
They became early supporters of the Skirball Cultural Center, still housed at Hebrew Union College, and later created restaurants at Skirball, Seidler’s Cafe and now Skirball, Judy’s Counter.
“Throughout over 40 years of a treasured friendship with Judy and Marvin Seidler, Mina and I have been in awe of Judy’s unique ability to revel in time and season, festivals and celebrations, birthdays and anniversaries. She never forgot one and celebrated each in a unique way,” Skirball founder Rabbi Uri Herscher told the Journal.
According to Herscher, there was a special and delicious meal for every occasion, followed by photos and comments from Zeidler a few days later, and they tasted as good as the meal itself.
“Her circle of warmth and hospitality encompassed us in the moment and beyond,” he said. “Judy’s zest for life was our constant joy. and only love surpassed it.”
In addition to her son Mark, who passed away last year, Judy Seidler is survived by her parents and younger sister, Shalyn Royale. She is survived by her husband Marvin, her four other children, seven grandchildren and four great-grandchildren.
The kitchen may feel a little empty, but may the memory of Judy Seidler and her meaningful contribution to the Jewish food world be blessed.