Tuesday, November 27, 2012

The Armenian Kitchen pays tribute to Anne Marootian, one of the best Armenian cooks there ever was.

Anne Marootian in the kitchen at St. Leon Armenian Church, smiling and cooking - as always!
The Marootian family and my family (the Dabbakians) go way back – I’m talking decades. We were neighbors in Clifton, NJ for approximately 40 years, and attended every church event together for years beyond that. Whenever the Marootians invited us for an impromptu get-together, Anne was sure to serve a tableful of delicious nibbles that she quickly whipped-up. Not only was Anne a terrific cook, she told some pretty funny jokes, too!

With my mother’s recent passing, I’ve been dwelling on family memories more than ever. When I heard the news that our dear friend, Anne, passed away just 2 weeks after my mother, I was heartbroken. (You might recall two of Anne’s recipes that have been featured on our website, chorag and tourshi. I’m hoping her family will send a few more of her treasured recipes our way.)
I would like to share a slightly edited portion of Anne’s obituary with you:

“Anne, born in New York City on July 9, 1915 to Armenian immigrant parents, passed away on November 20, 2012 at the age of 97. She married Zaven Marootian in 1938 and together raised 3 wonderful sons.  Anne and Zaven owned and operated  Zaven's Luncheonette in Paterson, NJ, where she was the chief cook and bookkeeper, and later was bookkeeper in Marootian Trading Corporation. The family moved to Clifton in 1959. Anne and Zaven were both very active parishioners in St. Leon Armenian Church in Fair Lawn, where Anne was a noted cook of Armenian cuisine. She headed up the Food Committee for many Food Festivals and social functions. Anne was well known for her wonderful hospitality, joyful spirit and sense of humor.”
Anne was a very special woman who will truly be missed. We extend our heartfelt sympathy to the entire Marootian family.

2 comments:

  1. Very lovely. And this is why it is so important that you capture and preserve the recipes and culture that surrounds them, Robyn!

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