Talia Syrie nibbles some watermelon (Sarah Johnson)
It was a cute book that became sort of a rite of passage in our family...you kind of got this after you burnt your first eggs.
—Talia Syrie, chef/owner
Chef Talia Syrie's North Main restaurant the Tallest Poppy is a charming little establishment where organic, locally sourced ingredients are highlighted through traditional, comfort cooking.
"The majority of the cooking I do is a homestyle, more traditional style of cooking," said Syrie. "A lot of it comes from my grandma's old recipes...traditional Jewish food that I liked to prepare. But most of these recipes I've change to make either healthier -- or sometimes less healthy -- or sometimes just more interesting," she joked.
And how were these multi-generational recipes passed down? Why through cookbooks of course!
"My grandma actually wrote a cookbook when she was part of one of those social enterprise groups," said Syrie. "It was a cute book that became sort of a rite of passage in our family...you kind of got this after you burnt your first eggs."
It was called the Orts Cookbook, and while it's no longer in print, Syrie still has several copies, including one that belonged to her great-grandmother.
"It has all of her notes and revisions in it and they are really cute. She was quite compulsive, quite obsessed with things like germs and stuff. So when she would write out a recipe for me, her first instruction was always, 'wash your hands.'"