If latkes begin to look a little lackluster midway to Chanukah’s grand finale on the eighth night, you’re not alone. Consider spicing up your holiday celebration with these fried Indian Eggplant Pakoras from Shulie Madnick’s Food Wanderings.
Pakora, a quintessential Indian comfort snack likened to tempura, can be made with practically any veggie and with whatever unique blend of spices you dream up. The variations are practically endless. This batter is made from chickpea flour (easy to find at your local Whole Foods) and adds a nice gluten-free, crisp coating.
Throw in some chopped cilantro, jalapeno or even seeds to the batter for a fresh, hot or earthy flavorful bite. As Shulie says, “I recommend you leave your signature on it and make it your own!”
For more Chanukah recipe ideas that dance around the latke theme click here.
For more Chanukah latke recipes click on the holiday tab above and go to the Chanukah section. That should do it for ya!
Shulie Madnick is a freelance food and travel writer and photographer published in The Washington Post among other publications. She is an Israeli born Bene Israel Indian Jew, who lives just outside Washington, D.C. She is working on a photo exhibit and articles from her recent trip to India and her first cookbook.
Eggplant Fritters (Pakoras) in Chickpea
Ingredients
1 medium eggplant (14 oz/400 gr)
1/3 cup canola or vegetable oil
3/4 cup water
3/4 tsp salt or to taste
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cayenne pepper powder or Kashmiri red pepper powder
1/4-1/2 tsp red pepper flakes (optional)
1 egg
Takes ,serves 2.
Directions
In a medium bowl add the batter ingredients and whisk with a small whisk into a smooth consistency.
In a skillet or a frying pan heat up the oil on medium high.
Cut stem and bottom off the eggplant and slice into 14 equal rounds, slightly less than 1/2 an inch each.
Dip in batter and coat well. Let excess batter drip back into the batter bowl while holding the eggplant from one edge over the bowl.
Fry, Adjusting heat to medium if necessary. Fry until deep golden on both sides.
Drain on paper towel lined plate.
Eggplant Fritters (Pakoras) in Chickpea Flour Batter
Serving:
makes 14 fritters
Type:
vegetarian, gluten-free
Author:
Shulie Madnick
Notes:
These gluten free and vegetarian pakoras provide a nice break from latkes during Chanukah.
Then again, do you need a break?!
Ingredients:
Ingredients:
1 medium eggplant (14 oz/400 gr)
1/3 cup canola or vegetable oil
Batter ingredients:
1 cup chickpea flour
3/4 cup water
3/4 tsp salt or to taste
1/2 tsp turmeric
1/2 tsp cumin
1/2 tsp cayenne pepper powder or Kashmiri red pepper powder
1/4-1/2 tsp red pepper flakes (optional)
1 egg
Directions:
In a medium bowl add the batter ingredients and whisk with a small whisk into a smooth consistency.
In a skillet or a frying pan heat up the oil on medium high.
Cut stem and bottom off the eggplant and slice into 14 equal rounds, slightly less than 1/2 an inch each.
Dip in batter and coat well. Let excess batter drip back into the batter bowl while holding the eggplant from one edge over the bowl.
Fry, Adjusting heat to medium if necessary. Fry until deep golden on both sides.
Drain on paper towel lined plate.
Tips:
From Shulie: The oil will be enough and some for the entire batch. Keep the oil on medium high heat and adjust to medium if necessary. These fritters are traditionally deep fried but I find this method works very well and produces identical results with less oil.
2 Comments
Thank you for this wonderful recipe! I bought chickpea flour about a month ago but haven’t yet used it yet- now I will!!
Join Liz Alpern and Jeffrey Yoskowitz, of The Gefilteria, as they present Inside The Pickle Barrel, a virtual course.
This two hour class will give context to the history of Jewish food on the Lower East Side of NYC while live demos will have you baking bialys, knishes and brining cukes in no time.
Class meets on November 8 or December 12, 2021.
Fee: $25.00, including recipes, which will be distributed in advance.
Join Chef Michael Solomonov – 5-time James Beard Foundation Award-Winning Chef & Chef Adeena Sussman – New York Times Best-Selling cookbook author- for a 1-hour live, interactive virtual cooking class that will transform your holiday table.
Inside the Pickle Barrel is a three part virtual course on the foods of the Lower East Side, NYC.
Join Liz Alpern and Jeffrey Yoskowitz, co-authors of The Gefilte Manifesto and founders of The Gefilteria, as they get hands on in this virtual tour/explore/demo that will leave participants with a fuller grasp of what makes this region so tasty. Recipes are included.
Tuesday 4/13/21 at 8:30PM, Making PICKLES
Tuesday 4/20/21 at 8:30 PM, Baking KNISHES
Tuesday 4/27/21 at 8:30 PM, Boiling BAGELS
Click herefor more information and tickets at MOFAD.
All are Invited to this Virtual Seder
Don’t experience Passover seder solo!
Saturday, March 27, 2021 at 7 PM EDT
Price: Free
Public · Anyone on or off Facebook
One Zoom Passover would have been enough (Dayenu!) but Amy Kritzer Becker is back with her second annual Virtual Seder!
Join Amy of ModernTribe and What Jew Wanna Eat for this casual, short, non-denominational seder. Feel free to watch and participate at home. Perfect for first-timers and solo participants, but all are welcome.
Seder will be streaming LIVE for you to watch on her event page under the Discussion tab, and also on the ModernTribe and What Jew Wanna Eat Facebook pages.
Let’s Talk about Farm to Table Eating
the Berkshires Farm Table Cookbook by Elisa Spungen Bildner and Robert Bildner
What does farm to table eating really mean? What about supporting local growers and small scale farmers? Why does any of this matter?
Please join me, Liz Rueven, in conversation about conscious eating and the impact of choices we make.
Raised in Mexico City by Ashkenazi Jews, Fany will share the culinary connections between her Mexican and Eastern European heritage, and teach us how to make strawberry jelly doughnuts.
Tickets include the option to purchase a signed copy of My Sweet Mexico by Fany Gerson.
Recipes and ingredients for Fany’s strawberry jelly doughnuts will be emailed to ticket holders in advance of the event.
If you’d like to order premium Mexican sweets from Fany’s company La NewYorkina, you can do that via Goldbelly here.
Please note this event will take place over zoom at 7pm EST. The zoom link will be sent with your ticket confirmation.
How much do you Know about the History of Dairy Restaurants in NYC?
Image used with permission by artist, Ben Katchor
Ben Katchor, historian, cartoonist and author of THE DAIRY RESTAURANT, will present history, plenty of stories and illustrations about the vibrant role of dairy restaurants in NYC in the early 20th century.
Recipes for two classic dishes: Cold Beet Borscht and Kasha Varnishkes will be posted on the Culinary Historians of NY website so you may enjoy your dairy meal while participating.
Click hereto RSVP and purchase tickets for $10. Members attend free of charge.
This Great Big Jewish Food Fest is Unlike any Other
The Great Big Jewish Food Fest spans 10 days (5/19/20-5/28/20) of virtual cooking workshops, conversations, tours, hang-outs, Shabbat dinners and lots more.
Why now? “The Great Big Jewish Food Fest was created out of a moment of opportunity, as people are at home and in their kitchens, when food professionals are seeking new opportunities to share their expertise, and when we can hold a top-tier international festival with relative ease (no travel, no conference facilities, and ironically, no catering to coordinate!).”
The food fest is FREE and open to all (bring your own nosh). Contributions to small businesses and others struggling with food insecurity are encouraged and appreciated.
Click here to claim your spot for events that require pre-registration. You’ll find anytime content on the schedule, too.
Get ready to learn about the role of eating and drinking in Russian culture, how the food scene has evolved from Soviet times to the present, the inventive ways Russians deal with scarcity and plenty more.
Click here for more information and to purchase tickets
A book signing will follow the conversation.
Join renowned food scholar and cookbook writer Darra Goldstein in conversation with award-winning novelist Boris Fishman, author of the recent memoir-in-recipes, Savage Feast, as they discuss Goldstein’s new cookbook, Beyond the North Wind: Russia in Recipes and Lore.
Learn to bake challah, the traditional egg bread eaten on the Sabbath and Jewish holidays. Rachel Ringler, challah enthusiast and expert, will teach this hands-on class. You’ll learn the history of this ancient bread as you knead, braid and bake your own loaf.
Participants will leave the class with one baked challah and one to bake at home.
Note: The kitchen is strictly kosher
* Need a daytime class? Rachel Ringler will teach challah baking at Marlene Meyerson JCC on April 24, 2020 from 10 AM-1 PM.
Israel & the World; “Sustainable Nation”
Sustainable Nation
View SUSTAINABLE NATION, a new, award-winning film that profiles three Israelis who are tackling the daunting problem of water scarcity and bringing sustainable solutions to countries across the globe.
Screening will be followed by a Q&A with executive producers, Mitch Julis and Raphael Shore.
Monday, March 2, 2020
6:30 – 8 p.m.
Asia Society
725 Park Avenue (70th St.)
New York, NY 10021
Dishes may include hand crimped dumplings, whole fish steamed with ginger, chicken stir-fry using the “velveting method”.
The centerpiece of the feast will be a cook-at-the-table hot pot of simmering broth with ingredients added in stages and served with a variety of dipping sauces.
For a celebratory dessert, you’ll learn a fascinating technique for cutting and serving fresh oranges—a Chinese symbol of prosperity in the new year.
They’ll be shmoozing about his foodie forays across the globe, his German- Jewish family, and the two most important ingredients he attributes to his success.
click herefor more information and to buy tickets.
Russ & Daughters Shares Appetizing History
Listen up Jewish food enthusiasts, lovers of family businesses, NYC history buffs!
Check out the exhibit, “Russ and Daughters, An Appetizing Story”, exploring four generations of the Russ family and their remarkable 112 year old family business, Russ & Daughters. Exhibit will be on view at the American Jewish Historical Society in NYC from September 13, 2019 through January 31, 2020.
♥♥♥ This will be my 4th time attending this retreat. If you have questions, feel free to reach out to me at Liz at kosherlikeme dot com.
Learn to Cook Vegetarian Mexican Classics
Photo via Marlene Meyerson JCC, Manhattan
Join Chef Jenny Matthau for a hands-on cooking class* and learn to create an array of vegetarianMexican dishes that will serve you well all summer.
Menu may include: pickled carrots with garlic and chile, jicama orange salad with rosemary vinaigrette, black bean enchiladas, chile tomato sauce, guacamole, pumpkin seed tomatillo sauce and coconut-pineapple flan. OLE!
Party in Brooklyn with Russ and Daughters on June 25 to celebrate the peak of herring season at their fabulous new location at the Brooklyn Navy Yard.
There will be delectable herring preparations and a creative lineup of specially selected spirits, cocktail and beer – all designed to pair perfectly with herring dishes.
This is an annual tradition and a genuine Lower East Side experience, all happening in Russ and Daughter’s newest location in Brooklyn.
June 25 from 6:30-8:30. Tickets- $79.00
Click here for more information and to purchase tickets.
Russ & Daughters at the Brooklyn Navy Yard is located in Building 77: 141 Flushing Avenue (at Vanderbilt Avenue), Brooklyn, NY 11205.
Summer Pickling Workshop for a Cause
Photo: @Lauren Volo
JDC Food Circle* Presents a Pickling Demo and Tasting with Jeffrey Yoskowitz
*JDC’s Food Circle is a food community with humanitarian impact. Ask me more!
**JDC leverages a century’s experience confronting poverty and crisis around the world to: help the world’s neediest Jews, build Jewish life and respond to global emergencies.
CT Jewish Food Fest Celebrates our Common Table
The Federation for Jewish Philanthropy of Upper Fairfield County, CT, presents their THIRD ANNUAL SOUTHERN CT JEWISH FOOD FESTIVAL highlighting global traditions at our common table.
Join me and Leah Koenig in conversation as we dish about what makes food Jewish anyway?!
Participateand nosh at food demos and tastings, learn to make your own pickles, show off yourvoice in an Israeli sing-along, taste Israeli wines, enjoy an Ethiopian buna coffee ceremony, purchasebooks in Hebrew!
Eat your way through an international food court featuring kosher Jewish delicacies from Persia, Ukraine, Morocco, Israel and more!
Sunday, May 19, 2019
Temple Israel, Westport, CT
2-6PM
Click here for more information and to purchase tickets.
Lotsa Matzah: Easy Passover Friendly Cooking Class
Photo: Liz Rueven
While Passover is all about matzah, it can be hard to find simple, easy ideas for holiday menus. Join Chef Jennifer Abadi, author of the new Sephardic Passover cookbook, Too Good to Passover, in this hands-on class that will spark your imagination while helping you add new dishes to your Passover repertoire. You’ll learn fresh ways to incorporate matzah into dishes that may include:
Crispy Matzah Leek Fritters with Dill and Parsley
Matzah “Pasta” Soup with Onions, Garlic and Turmeric
Matzah Meal Feta Pie with Spinach and Spring Herbs
image used with permission via Streicker Center, NYC
Are you crazy about tahini, halvah and all of the variations and new creations popping up? Not a tahini-phile yet?
You will be after this event.
Join Gabriella Gershenson in conversation with sesame mavens Rachel Simons of Seed+Mill, NYC, culinary journalist and researcher Ronit Vered, and Richard Radutzsky, owner of Joyva, as they explore the wide world of tahini, halvah and all of the sweet and savory bites in-between.
Together, they’ll explore the fascinating history of the region and the women, in particular, who have been responsible for farming, preparing and selling their native cuisines for centuries.
Menu may include: curried carrot soup, skinny kale Caesar salad, cauliflower “fried rice”, chickpea pasta with creamy pumpkin sage sauce, banana chocolate chip superfood cookies.
8 Treats for 8 Lights; Cooking Class for 20’s & 30’s
Photo: Liz Rueven
Elevate your Chanukah celebrations after learning to prepare 8 recipes from around the world in this hands-on cooking class taught by Chef Jennifer Abadi at JCC Manhattan.
Thursday, November 29; 7-9:30 PM
Menu may include:
Russian Apple Latkes
Hungarian Palachinta (Crepes)
Syrian Rosewater Pudding
Indian Sweet Potato Curry Pancakes
Israeli Sufganiyot (donuts)
and MORE! For more deets and to register for class, click here.
NOTE: This class is kosher, dairy and vegetarian
Roots & Radishes in Brooklyn
Roots and Radishes
Chefs Jeffrey Yoskowitz and Liz Alpern, co-founders of The Gefilteria, and co-authors of the cookbook, The Gefilte Manifesto: New Recipes for Old World Jewish Foods, will produce 2 dinners exploring the varied flavors and stories of contemporary Polish cuisine stemming from the country’s diverse culinary roots.
The first dinner, a Friday night Shabbat at Archestratus Books + Food on November 2nd, explores the Jewish-Polish culinary legacy in the warm, communal atmosphere of a Shabbat meal.
The second dinner, on Sunday, November 4th at Cherry Point, a Greenpoint restaurant, will present traditional Polish cuisine through a modern lens.
Meals will be kosher style. Dietary requests may be made upon registration.
Liz Rueven (that’s me!), CT food blogger, recipe writer and cooking instructor at www.kosherlikeme.com, will present a pre-Rosh haShanah demo and tasting using Savannah Bee Company‘s honey as a distinctive ingredient in four holiday dishes. We’ll explore how to combine symbolic ingredients in contemporary recipes that highlight seasonal, local and creative combinations.
Attendees will leave the demo with 4 holiday recipes:
Honey Pom Spritz (Cocktail/Mocktail)
Honey Roasted Tomatoes with Garden Herbs and Fresh Ricotta
TO REGISTER call Julie: 203-557-6878 OR email: julie@savannahbee.com and use REGISTER in the subject line.
Preserving Summer in a Jar
Photo: Liz Rueven
Celebrate the bounty of the late summer harvest by learning to can safely with Chef Jen Cinclair. Sample recipes for simple appetizers utilizing class-made batches of berry jam, herbed tomatoes, and a quick vegetable pickle. You’ll leave with a jar of each.
Join Middle Eastern food expert, Jennifer Abadi (author of Too Good To Passover), as she teaches this hands-on cooking class that will elevate and inspire your picnic outings.
click here for more information and tickets to class
Menu may include:
Jordanian marinated green olives with red peppers and tamarind
Persian red kidney bean dip with lime juice and angelica powder
Syrian parsley salad with bulgur, lemon, and scallions
Lebanese potato salad with allspice, lemon, and hard-boiled egg
Syrian salmon croquette sandwiches with dill and parsley
Israeli dried fruit salad with grapes, almonds, mint, and honey.
NOTE: This class is taught in a kosher kitchen.
Summer Salads from Around the World
Take an international culinary journey as Chef Jennifer Abadi teaches us how to prepare summer salads you’ll enjoy all summer. This is a hands-on class in a kosher kitchen. Enjoy the fruits of your labor with your classmates at end of the evening.
Spring Forward: New Recipes to Inspire Vegetarian Meals
photo via JCC Manhattan
Looking to add more vegetarian dishes to your repertoire?
Join Chef Kim Pistone in her Creative Vegetarian Cooking class!
This vegetarian class may include escarole, bean, and barley soup; Mediterranean galette filled with oven-roasted zucchini, red onion, tomatoes, and asparagus; baked sweet potato wedges served with ginger crème fraiche; insalata mista; corn bread; and baked phyllo filled with apples, honey, and cinnamon.
Prep and cook with your classmates and then enjoy a late dinner together.
Red Beans, Rice & Hummus: An Eve with Chef Alon Shaya
photo credit: Rush Jagoe
Join two time James Beard award winning chef, Alon Shaya, as he shares his personal story and culinary journey from Tel Aviv – Philadelphia-Milano and Bergamo and finally to New Orleans.
Noshes from his recently released memoir and cookbook will be served.
Have you tasted seasonal, artisanal gefilte fish yet?! Here’s your chance!
Join Liz Alpern and Jeffrey Yoskowitz, co-authors of THE GEFILTE MANIFESTO:NEW RECIPES FOR OLD WORLD FOODS and co-founders of TheGefilteria, as they explore everything you never knew about gefilte fish and how they serve it in ways that reflect today’s tastes.
Leah Koenig, author of MODERN JEWISH COOKING and LITTLE BOOK OF JEWISH APPETIZERS , will join them in conversation as food journalist, GabriellaGershenson, moderates. After hearing this power panel chat about Jewish foods past and present, you’ll likely join their Ashkenazi cuisine revolution.
The German-Jewish Cookbook by Gabrielle Rossmer Gropman and Sonya Gropman
Join mother-daughter team Gabrielle Rossmer Gropman and Sonya Gropman, authors of The German-Jewish Cookbook; Recipes and History of a Cuisine, in convo with pioneering food writer Mimi Sheraton as they explore German Jewish cuisine as it existed before WWII. Learn how these recipes were adapted by Jewish refuges after the war and how this region’s food differs from more familiar Jewish cuisines.
Distinctive German HAMANS will be discussed and available for noshing as we approach Purim. Passover dishes from the book will be discussed, too.
Using classic Syrian ingredients such as tamarind, bulgur wheat, sour cherries, allspice, and cinnamon, you will walk away from class understanding why Aleppoan cooking from the Levant is considered among the best Middle Eastern cooking in the world.
Menu may include schraab el temerhendy (tart tamarind “iced tea”); burghol (bulgur wheat spread with cumin, tomatoes, and tamarind); riz (Syrian rice with fried onions and pine nuts); fibbeh m’gerraz (meatballs with sour cherries and tomato paste); and beddah b’bandoorah (tomato stew with olives, cumin, and whole eggs).
This class is taught in a kosher kitchen and includes meat.
The Healthy Jewish Kitchen by Paula Shoyer; Sterling Publishing Co., Inc., 2017
Paula Shoyer, author of The Healthy Jewish Kitchen, shares her spin on healthier versions of Jewish classics. Forget the frying, margarine & frozen puff pastries. Instead, you’ll find 60 plus recipes for nutrient-dense Sephardic and Ashkenazy dishes updated for today’s health conscious home cooks.
Join Paula for a chat and some noshes. We’ll be there, too!
Enjoy deli classics like stuffed cabbage, chicken-in-the-pot, potato knishes, pastrami, pickles, and more as Ben’s Deli chefs discuss the history and culture of Jewish delis in NYC and around the U.S.
Explore exotic Indian spice blends and ingredients in this hands-on cooking class at JCC in NYC with Chef Jennifer Abadi.
Tentative menu:
green mango salad, coconut rice, spicy cauliflower, fried fish with tamarind and chickpea flour macaroons flavored with cardamom.
November 29, 2017
7:00-9:30 PM
$105. public
$95. members
For more information on this exciting menu and to register click here.
This class will be taught in a kosher kitchen.
What’s Their Story?
Photo: Russ and Daughters, NYC
What does it take to go from a Polish shtetle to NYC’s favorite Jewish culinary institution? What does HOME mean in the context of Jewish food traditions?
JDC ambassadors and friends invite you to explore the story with 4th generation Russ and Daughters co-owners and cousins, Nikki Russ Federman and Josh Russ Tupper. Join us as we hear the Russ family’s fascinating history as we enjoy the classics at Russ and Daughters at The Jewish Museum, NYC.
Nosh on gravlax tea sammies, pickled herring canapes, pastrami cured smoked salmon and more.
Chef Shaya Klechevsky will teach how to create dishes that may include zucchini keftedes with feta and dill; stuffed grape leaves with bulgur and mint; tzatziki (a classic Greek yogurt with cucumbers and dill); chickpea confit; grilled branzino with ladolemono (Greek-style sauce); red snapper baked in grape leaves; and a date tart.
This class is taught in a kosher kitchen.
Learn to Make Dim Sum Favorites
Chinese Food on Sundays!
Learn to make a variety of small dishes in the tradition of Chinese dim sum with Chef Shaya Klechevsky.
Menu may include beef edamame shumai dumplings; vegetable egg rolls; roast chicken and shiitake steamed buns; scallion-sesame pancakes; and sweet egg custard tartlets.
This class is taught in a kosher kitchen and may include meat and chicken.
Click here to register; $105. for public and $95. for members
Celebrate the Harvest: Sweet & Savory Vegetarian Sukkot
Syrian Stuffed Cabbage in Sweet & Sour Sauce
Join ChefJennifer Abadi as she pairs peak of harvest ingredients with Middle Eastern flavors for this hands-on vegetarian cooking class at the JCC, NYC.
Menu may include Syrian crushed wheat “caviar”, Libyan sweet and spicy pumpkin dip, Syrian stuffed cabbage, traditional Moroccan phyllo pastries and more.
We’re co-hosting an artisanal honey tasting with Marina at Red Bee Apiary in CT.
Join us as we taste a flight of honeys from Marina’s apiary, taste kosher cheeses from The Cheese Guy and learn the nuances of pairing honey with deep dark chocolate.*
The honey barn will be styled especially for this celebration by Lauren Kreter of Borrowed, a vintage inspired company.
Honey for all of your holiday needs, recipes, gift boxes, beeswax candles, vintage tableware and more….
Photo: Liz Rueven; Kossar's bialys, bagels and more
Summertime is a great time for travel and eating as you go. If you’re in NYC, Chef Jennifer Abadi leads fascinating Jewish food tours of the Lower East Side of NYC.
Register for group tours or set up your own group here.
Note: There will be 1-2 stops at places that are not strictly kosher. For anyone kosherlikeme, you will have plenty to nosh on.
Taste of Jewish Culture Street Fair in NYC
#WeAreAllImmigrants
This year’s street fair celebrates the contributions immigrants have made and continue to make to Jewish cuisine and New York’s food scene.
Nosh your way along Sixth Ave. between 48-49th Streets, enjoy Klezmer tunes, cooking demos and a healthy dose of Yiddish.
Dads: Stop by the Workmen’s Circle stand for free pickle pop or egg cream!
June 18, 2017
11 AM-5 PM
For more info and a list of vendors, presenters and activities click here.
First Southern CT. Jewish Food Fest
First EVER Southern CT. Jewish Food Festival
June 11, 2017
Temple Israel, Westport, CT
11-4
We’ll have plenty of great eats with food trucks and local vendors providing the noshes. Kosher and vegan choices will be available.
Keynote speaker- Jeff Yoskowitz, co-author The Gefilte Manifesto
Breakout sessions including cooking demos and discussions on the intersection of sustainability and Jewish food values. Kids’ activities include the famous Topsy Turvy Bus!
Register in advance to save your place in breakout sessions you won’t want to miss.
join us in making this festival a ZERO WASTE event.
Farm to Market to Table & How to be Better Informed
photo via 92Y, NYC
Farm to table thought leader, Dan Barber joins food writer/editor/critic Ruth Reichl in convo with James Beard award winning author, Michael Ruhlman. They’ll be dishing about where our food comes from, how it’s marketed, what is actually good for us and how to be more informed consumers.
Let me know if you’d like to join me. I’ll be there!
Whether you want to expand your culinary expertise, experience the pleasure of harvesting your own organic fruits and veggies, unpack the complexities of our global food system, or connect to our ancient food tradition, there is something for everybody at the Hazon Food Conference.
The Kids’ Food Conference, specially designed for young foodies ages 5-12, makes it perfect for the whole family!
Use code MATZAH100 before April 14th to get $100 off each adult registration, or code FIRSTFRUITS75 before Shavuot, June 2nd to get $75 off each adult registration.
Joan Nathan, James Beard Award winning author and authority on global Jewish foods, will join Mark Russ Federman (Russ and Daughters, NYC) in conversation about Nathan’s just published cookbook, King Solomon’s Table.
This anthology of over 170 recipes spans the millennia and the globe with both classics and new riffs on traditions. This remarkable collection takes the reader and home cook from India to France, Italy to Mexico, through the Middle East and North America with historical details, personal histories and mouth watering recipes.
NOSH BERLIN is Berlin’s first ever Jewish food week! Presenters from the USA, Canada, across Europe and Israel will come together to share their knowledge, skills and delicious eats with attendees.
March 19-26, 2017
Classes, demos, chef talks, markets, readings and films will be presented at many venues across the city.
Sniff, swirl, taste and savor as you learn to pair diverse wines with dark chocolates. Learn why some matches are so perfect together as you gain a deeper understanding of how and when to serve them.
Three restauranteurs express their passion for this super food and ancient staple of the Middle East in HUMMUS! THE MOVIE, winner of 10 international film awards.
Hummus! The Movie is a Jerusalem University film that incorporates everything from the Guinness World Record for “The World’s Largest Serving of Hummus,” to a French Benedictine Monk of a mission to find the world’s tastiest chickpeas, to a hip hop musician convinced of the geopolitical power of the meal in a masterful compilation that has won 10 international film awards.
Schoolhouse Offers Vegetarian Dinner Series for 5th Year
The historic and beautiful SCHOOLHOUSE restaurant in Wilton, CT is launching their mid-winter vegetarian dinners again. Hallelujah!
Owner, Chef Time LaBant sources from area farms and wows his guests with big flavors derived from ingredients that are grown by his neighbors. Diners are known to travel far to arrive at this charming spot along the Norwalk River. We wait for this all year!
The Annual JDCSymposium explores some of the most challenging global regions for Jews around the world. Visit compelling moments of Jewish history in the DP Camps, trace your own roots with JDC, and explore the intertwining of Jewish food and culture today.
6:30-7:30 pm | The Flavor of Jewish Life: an exploration of cooking, culture and community
Join Danielle Rehfeld, star chef and founder of The Inherited Plate, in conversation with Liz Rueven (that’s me!) of Kosher Like Me, and Amir Shaviv, JDC expert on global Jewish life today, about Jewish food and life in far-flung regions from Iran to Hungary to Belarus.
7:30 pm
Chanukah market and reception with plenty o’ noshes.
Programming begins at 4:00. Drop in for any or all sessions.
Click here for the full schedule and to purchase tix.
Join us! Vegetarian Autumn Harvest Dinner in CT
Join us for an elevated farm to table dining experience in a charming industrial space to celebrate fall, support CT NOFA, and dine on cutting edge vegetarian cuisine showcasing the season’s bounty. This elegant vegetarian feast features fall vegetables proudly grown by CT NOFA farmers and cocktails crafted with small batch local spirits and seasonal ingredients.
We’ll be there! Let us know if you’d like to sit together.
Saturday, December 3, 2016
7-10 PM at Sugar and Olivesin Norwalk, CT, with chef/owner Jennifer Balin.
$100 per person ($700 for a table of 8) includes event sourcebook with menu, recipes, and farm and food sources.
NoshFest’s mission is to celebrate Jewish food and culture by showcasing delicacies unique to Jewish tradition and heritage while bringing together members of Toronto’s diverse community.
A portion of online ticket sales will be donated to Shoresh, a Canadian grassroots Jewish environmental organization. Check them out at www.shoresh.ca
Dana Cowin, Jessi Singh & William Elliot courtesy of 92Y, NYC
Food historian, Francine Segan, joins Dana Cowin, Jessi Singh and William Elliot in conversation about what’s hot in food, wine, culinary innovations and all things food related.
followed by a do-it-yourself home pickling demonstration and a tasting of the best of New York’s pickles, sauerkrauts and other fermented treats.
Thursday, October 20, 2016 at 6:30 PM
The Temple Emanu-El Skirball Center, NYC
free to members, $25.00 non-members
Join Sandor Katz, James Beard Award Winner for THE ART OF FERMENTATION in convo with Chef Robert Schaefer founder of Divine Brine Foods and Rob Eshman, author of the Foodaism blog and the editor-in-chief and publisher of Tribe Media.
If chocolate is your passion, get ready for the largest chocolate salon to hit NYC at The Big Chocolate Show .
October 8 & 9, 2016
269 Eleventh Ave. between 27/28th Streets in Chelsea, NYC
Meet the makers of some of the most exquisite chocolates from around the world. Roam, taste and learn from artisans, chefs and pastry makers from Europe, North and South America.
Register in advancefor ticketed tasting classes so you won’t miss out on learning how to pair chocolate with sparkling wine or how to taste and rate chocolate like a pro. There are a wide array of classes and demos to chose from.
Ted Merwin, author of PASTRAMI ON RYE; photo: Curt Hudson
Sweet potato rugelach, gumbo with creole matza balls, collards sautéed with griebenes?
These are just a few of the dishes that American Jews in the south have adapted from African American and white communities.
Join author, Jayne Cohen, as she chats with authors Michael Twitty and Ted Merwin; Professor Hasia Diner; Jewish food historian Katherine Romanow; and Chicago Reader Deputy Editor Robin Amer.
They’ll be discussing the evolution of Jewish fusion dishes rooted in the southern cuisine, race, community and identity.
Jeffrey Yoskowitz and Liz Alpern, authors of the inspired cookbook THE GEFILTE MANIFESTO: NEW RECIPES FOR OLD WORLD JEWISH FOODS, join Leah Koenig, author of MODERN JEWISH COOKING, in conversation as they launch their manifesto’s release.
Haven’s Kitchen, NYC, presents Korean Home Cooking- Vegetarian Summer Edition
hands on cooking class
Monday, August 29, 6:30-9:30 PM
Students will learn how to make meat-free Korean food, incorporating basic elements of Korean cooking such as seasonal vegetables and ingredients from the land and the sea. You’ll work with fermented sauces and learn concepts of balanced flavors. An overview of pantry items that are fundamental to Korean cooking will be discussed including soy sauce, fermented soy bean paste and spicy chili paste.
Suggested menu:
spicy buckwheat noodle salad
chilled cucumber and seaweed soup
summer squash pancakes
crumbled tofu and crown daisy
watermelon salad in rice brew
For more info. including questions about dietary restrictions and to register, click here.
Sun riped tomatoes in February? Check out this Canning 101 class
Photo: Liz Rueven
Do you have a bumper crop in your garden? Too much of a good thing in your CSA share? Worried about wasting perfectly delicious summer fruits and veggies?
Check out this class:
Canning 101 with Hudson Valley food preservationist, Michaela Hayes
You’ll learn how to can, preserve, make pickled veggies and chutneys
Taste of Jewish Culture Annual Street Fair is a signature event that brings together passionate foodies and dozens of purveyors of delicious food for a day of eating, learning, and celebrating in New York.
Sunday, June 26; 11 AM- 6 PM
Sixth Avenue between 48-49th Streets
Wander about and grab a nosh (or 5) from some of our favorites including: NY SHUK, Black Seed Bagel, Breads Bakery, La Newyorkina, The Gefilteria, Dinzengoff, Taim, Seed and Mill and more!
For more a more complete list of activities & vendors, including those with kosher certs, click here.
Join Ron and Leetal Arazi, food creatives of NY Shuk, for a lavish vegetarian (dairy) pop-up celebration inspired by Persian ingredients like saffron, rose, pistachios and pomegranates.
Steven Rothfeld, world class photographer, fell in love with the flavors of Israeli food and spent months exploring the vibrant food scene there. His new book, Israel Eats, is a compilation of spirited stories, accessible recipes and seductive photographs of Israel’s food culture today.
Many of these plant based foods are certified kosher. Check it out while you nosh your way through NYC’s largest meat-free expo!
Vegan meals will be available for purchase.
May 7 and May 8, 2016
Metropolitan Pavilion, NYC
11-6
Click here for more deets and to buy tix
Learning to Cook the Mediterranean Way
Learn to cook a range of dishes from appetizers through desserts with Jennifer Abadi at ICE, NYC.
Most dishes will be vegetarian; fish will be kosher varieties only.
Monday, May 2 from 10 AM- 2 PM
Register by calling: 888-958-2433
Check out this mostly vegetarian menu (suggested) :
Strained Yogurt Dip with Zesty Garlic, Vinegar, Lemon, and Fresh Dill
Baked Broad Beans with Parsley, Oregano, Lemon and Tomato Sauce
Warm Spinach Salad Puree with Lemon, Garlic, and Olive Oil
Egg Noodles with Brown Lentils, Olive Oil, Tahini and Sesame Seeds
Cold Bulgur Pilaf Salad with Red Peppers, Scallions, Parsley, Lemon, and Tomato Paste
Baked Flounder with Tomato-Lemon-Coriander Sauce
Red and Black Lentil Patties with Bulgur, Cumin, and Mint
Whole Wheat Apple Olive Oil Cake with Lemon Zest
Old World Meets New; Veg Ashkenazi Seder
Join Liz Alpern, of The Gefilteria, for this hands on cooking class focused on old world dishes with modern twists.
Imagine mastering how to prepare vegetable soup with egg lukshen, butternut squash kugel with crispy shallots, spring fruit compote and lots more. You’ll be inspired to cook more vegetarian items for your Passover Seders after tasting these kosher for Passover dishes.
Monday, April 11, 2016
JCC, NYC
7-9:30 PM
$85-$95.
This class is vegetarian and taught in a kosher kitchen.
click HERE for more info., including menu, and to register
Can you Resist this Chocolate Fest?
Chocolate Fest returns to 92Y, NYCfor another round of learning, tastingand exploration!
Sunday, April 10, 2016
92Y, NYC
7:30 PM
Tix: $35.00
Culinary historian and chocolate expert, Alexandra Leaf, has added new exhibitors including some with cheese, tea and wine pairings. This is a decadent and delicious way to explore some of the best chocolate makers in NYC.
For more info, including a partial list of exhibitors and to purchase tix click here.
Kim Kushner at DeGustibus, NYC
Join cookbook author and cooking instructor, Kim Kushner, as she demonstrates her exciting perspective on the new kosher cuisine. There will be ample samples to nosh at this event.
Talk is free but you must reserve your spot. Click here for more info.
Select galleries will be open prior to the talk.
Get Inspired to Eat Seasonally
Join cookbook author, Amelia Saltsman in convo with Tasting Table’s Devra Ferst as they discuss a world of diverse Jewish flavors and traditions that connect to the seasons.
Saltsman’s inspiring cookbook, THE SEASONAL JEWISH KITCHEN, will be sold at this event.
Monday, March 21, 2016 @ 7 PM
Click here for more info and to buy tix for this 92Y event, NYC.
Gather the Fire Masters
Everything you ever wanted to know about BBQ is the drool-worthy theme of the eve as you fire up for outdoor cooking season.
Learn history, techniques and nosh a little too, at this talk with Francine Segan and acclaimed pit master, Warren Norstein. Norstein is ” a Jewish kid from Brooklyn who went from cooking at Bouley to earning rave reviews from The New York Times for his BBQ.”
Samples, including some vegetarian, will be served.
Baladino, a folk band with members from Berlin and Tel Aviv, will perform authentic Sephardic and Ladino melodies during Global Sunday at the JCC Manhattan. Don’t miss this rare opportunity to catch their performance in NYC!
An intimate reception with the performers, including Sephardic nibbles, will follow the performance.
Explore today’s tastiest and most interesting food trends with six times food author, Francine Segan. Tastehighlights from the Fancy Food Show, learn what’s cooking at gourmet spots, restos, and on the streets around NYC and beyond.
Zachary Golper, Chef/Owner of Bien Cuit, Brooklyn, chats with food writer Peter Kaminsky about his prized loaves, the artisanal food scene and his quest for maximum flavor and the perfect loaf.
Join Professor Ted Merwin, author of Pastrami on Rye, as he explores the birth of NYC’s Jewish delis and the history that led us to today’s renewed passion for the delis of our grandparents’ era.
Kosher pastrami, corned beef and more will be served by the iconic 2nd Avenue Deli, NYC.
Join thinkers and doers in the Jewish food movement to explore new angles on food and our changing environment. Learn alongside passionate experts, growers, rabbis, writers and cooks, as you delve deeply into how to positively impact the future of our sustainable food systems.
Celebrate New Year’s Eve with over 200 new friends at this annual conference/retreat. All meals are included and are kosher.
Mingle with NYC’s most respected latke mavens and chefs as you taste their sizzling creations. For a list of participating restaurants and a list of last year’s latke stars click here.
General Admission $65.00. Click here for more info and to purchase tix.
And you’ll be doing a mitzvah as you nosh! The Latke Festival benefits The Sylvia Center, a nonprofit dedicated to teaching children and teens how to cook and eat well.
Note: Many of the latkes will be vegetarian. This is not a kosher event.
Learn to Bake Bagels & Bialys
Instead of running out to buy bagels on Sunday morning, Learn to bake bagels and bialys in this hands on class at The Center for Kosher Culinary Arts in Brooklyn.
After this class, you’ll bring home plenty of goodies and you’ll be ready to whip ’em up in your own kitchen!
Sunday, November 22, 2015
9:00am – 1:00pm
$80 per person
From schmaltz-fried rice to Nutella babka bread pudding with maple syrup to classic gefilte fish— the Jewish cuisine of Canada is sizzling. Join Jayne Cohen, author of JewishHoliday Cooking, as she explores the scene with Anthony Rose of Fat Pasha and Schmaltz Appetizing; Ruthie Ladovsky of United Bakers Dairy Restaurant; food writers Michael Wex and Bonnie Stern.
Generous and drool worthy nosheswill be served (kosher and dairy)
Chef-Partner of her restaurant, by CHLOE, and the first veganchef to win a television competition on the Food Network’s Cupcake Wars, CHLOE COSCARELLI will bring her deliciously satisfying vegan and plant-based dishes to De Gustibus , NYCfor a demo and generous tasting.
Madhur Jaffrey, veteran food writer (40 years plus!) and seven-time James Beard Award winning author, will speak with Karen Page about the vibrant, vegetable and grain based foods in her newly released and much anticipated cookbook.
Join the conversation and learn more about VEGETARIAN INDIA: A JOURNEY THROUGH THE BEST OF INDIAN HOME COOKING.
Madhur Jaffrey will be signing books following the talk.
Filmmaker Erik Greenberg Anjou will introduce the screening of his latest documentary, Deli Man, followed by a moderated Q&A with Gabriella Gershenson, the food features editor at Every Day with Rachael Ray magazine.
A deli lunch catered by Katz’s, 2nd Ave Deli (kosher) and Mile End will be served.
Join Chef Jennifer Abadi for a hands on cooking class and learn to prep six vegetarian, healthy and hearty dishes from the Middle East. Enjoy eating dinner together at end of class.
Armenian Red Lentil Soup with Apricots, Lemon, and Thyme;
Israeli Pearl Couscous Salad with Pomegranate, Mint and Pine Nuts
Syrian Yellow Squash Pie & Cucumber-Mint-Yogurt Sauce
Lebanese Frittata with Strained Yogurt, Black Olives & Chopped Mint
Chopped Salad with Za’tar, Mint & Toasted Pita Croutons
Turkish Yogurt Cake with Semolina & Lemon Zest
Learn & Nosh with Head Chef from Pomegranate
Isaac Bernstein, Chef and Culinary Director at Pomegranate Supermarket, the largest premier kosher market in the USA, will demo, prepare and share tips and tastes from his most popular dishes. We’ll be there! Let us know if you can join us.
Michael Solomonov, Chef/Owner of Zahav Restaurant in Philly, showcases the many influences on Israeli cuisine while highlighting seasonal and local ingredients. Catch this James Beard Award winning chef in convo with Frank Bruni and stay for his book signing as he discusses his newly released cookbook, ZAHAV: A WORLD OF ISRAELI COOKING.
click herefor more info and to register. Class is $95.00
Check out this exciting menu:
Syrian Crushed Wheat “Caviar” with Onions, Tomatoes, Cumin &Tamarind Libyan Sweet & Spicy Pumpkin-Squash Dip with Ginger, Cumin & Hot Pepper Syrian Stuffed Cabbage with Rice, Chickpeas, Raisins & Sweet & Sour Tomato Sauce Moroccan Filo Triangles with Fig and Apricot Preserves & Brown Sugar Syrup Afghani Sweet Black Tea with Rosewater and Cracked Cardamom
Note: This calss is vegetarian, dairy free and taught in the JCC’s kosher kitchen.
All About Scotch
Sniff, Swirl and Savor six different Scotches with Tommy Tardie, The Flatiron Room, NYC. You’ll gain an in-depth understanding of how diverse Scotch whiskey is.
This farm to table dinner highlights the most creative chefs and producers in Fairfield County, CT.
Among the non-meat options will be local cheeses, roasted golden beet gazpacho, whole grain salad and a vegetarian main course of roasted portobellas stuffed with quinoa and other farm fresh goodies (PLEASE specify “vegetarian” when purchasing tix).
All proceeds benefit the educational programs at Wakeman Town Farm.
Join Adam Sachs, editor-in-chief of Saveur Magazine, in conversation with cookbook authors Kim Kushner (The New Kosher) and Max and Eli Sussman (Classic Recipes for Modern People). They’ll be shmoozing about what Jewish cooking is today, how it has evolved, and how we express ourselves through our food.
Simple, Seasonal Suppers hands on cooking classat Haven’s Kitchen, NYC
ALL VEGETARIAN menu will have you creating multipe dishes highlighting summer’s bounty while learning more about basic knife skills and pantry staples.
Eat what you make with your classmates. Take home recipes.
You are invited to join an exciting evening featuring celebrity chefs and cookbook authors as they compete in a cooking challenge inspired by the hardships that MASBIA soup kitchens has experienced in its ongoing mission to feel New York’s hungriest.
Wednesday, August 12, 2015 from 6:00 PM to 8:30 PM (EDT)
Lincoln Square Synagogue Ballroom
180 Amsterdam Avenue
New York, NY 10023
Do a mitzvah! Click here for more info and to buy tix.
Moss Cafe Hosts First Supper Club
Moss Cafe’s gourmet supper clubwill celebrate farm to table, local, organic, seasonal and kosher gourmet dishes. Like-minded eaters rejoice!
A six course tasting menuwill be served to guests around a communal table as each course is introduced by the Moss team. Expect to be wow’ed and inspired as you meet new friends and share the highlights of New England’s mid-summer harvest.
July 30; 7:30 PM
dinner: $115.00
drink pairings: $45.00
For more about Moss Cafe and to reserve your spot click here.
Moss Cafe, a farm to table cafe and espresso bar, is strictly kosher. It is locatedin Riverdale (Bronx), NY.
Attention Cheese Lovers
Cheese enthusiasts will visit three of the most exciting spots to taste and buy cheese in NYC. Chef Russell Mosswill guide you to Murray’s, Di Palo’s and Saxelby where you’ll sample, learn how cheeses are made, better understand how to serve and present, and finally, pair cheeses with food and wines.
Group will meet at the NE Corner, Bleecker St & Jones, NYC
Learn How to be a Home Herbalist
Clinical Herbalist, Tynne, at Catch a Healthy Habit in Fairfield , CT presents a 3-part series that will give you the tools to support your health by making home remedies.
Learn to make infused herbal oils, infusions, first aid kits, fermented foods, lozenges and much more. Classes are hands on and there will be hand-outs and samples at each class.
Class dates are July16, August 13, September 3; 6:30-8:15 PM
Each class is $35.
For more info on what will be taught in each session and to register click here.
Learn how to make fresh, delicate and delicious TOFU at the Natural Gourmet Institute in NYC. Once you taste this silky delicacy you may never want to eat store-boughttofu again!
After making tofu with organic soybeans, participates will prepare dishes that may include:
Lemon Tofu Panna Cotta, Baked Tofu in Lemon, White Wine and Butter, Asian Noodles in Spicy Dashi with Fresh Tofu.
Spend this special eve learning from Peter Berley, James Beard and IACP award winning author, chef and culinary instructor.
The Philly Farm and Food Fest has blossomed into a tremendous resource intended to connect farmers, food producers and consumers.
Attendees will have the opportunity to taste hundreds of delicious samples of local food (plenty of veg friendly items) and find new ways to buy, cook, grow and share local food every day!
Sunday, April 12, 11 AM- 4 PM
Philly Farm and Food Fest at PA. Convention Center Annex, Philadelphia
Make the most of your farmers’ market purchases and CSA shares by brushing up on your cooking skills and learning loads of new ideas at these bootcamps with JUST FOOD at Whole Foods Culinary Center, NYC:
4/2/15 from 7-9 PM: Fermentation 101 & dinner
4/9/15 from 7-9 PM: Make your own jams and jellies & dinner
4/16 from 7-9 PM: The herbal pantry & dinner
4/25 from 11 AM- 3 PM: Culinary strategies and Improv & dinner
Classes are all vegetarian (some kosher friendly fish may be served) and intensivehands on/demos.
Click herefor full descriptions and ticket purchases.
Attention Champagne Lovers
This is a fascinating introduction to Jean Michel Carte Blanche Brut, one of the most complex and difficult champagnes to produce.
Learn the proper tasting protocol as you explore France’s firstorganic, koshermevushal champagne. What makes this champagne different from all the others? Learn all about it and taste with Oumy Diaw, the first and only official Champagne Sommelier.
Fascinated by the story of Russ and Daughters, the 100 year old family owned appetizing store on the Lower East Side of NYC?
Mark Russ Federman will show clips from the film, The Sturgeon Queens, answer questions and sign copies of his book, Russ & Daughters: Reflections and Recipes from the House That Herring Built.
Bagels with a smear, smoked fish and sweets will be served, of course!
Sunday, February 22 at 10:30 AM
Skirball Center at Temple Emanu-El; 10 East 66th Street, NYC
click here for tickets ($36. non-members; $25. members).
Harissa 101 with the Experts
Learn all about HARISSA, a chili based Middle Eastern condiment, from award winning, small batch producers Ron and Leetal Arazi of NY Shuk.
Hands on Cooking Class will include:
Red Lentil Soup with Harissa, Pan-Fried Fish Kebabs simmered in Harissa broth, Middle Eastern Chickpea Stew (Msabbaha) and more.
Class is vegetarian plus kosher friendly fish.
Whole Foods Culinary Center
95 East Houston St. NYC
Thursday February 12; 6-9 PM; $45.00 (this is a steal, folks!)
Metropolitan Pavilion; 125 West 18th St. between 6th and 7th Avenues, NYC
Over 25 food and dessert vendors join 40 vintners to strut their stuff and offer generous noshes and sips at this annual kosher foodies’ playground. This event sells out quickly so buy your tix in advance.
Once again, Chef/Owner Tim LaBant, Schoolhouse Restaurant in Wilton, CT, presents Vegetarian Wednesdays at his charming & historic restaurant along the Norwalk River.
An inventive 4 course, prixe fixed menu at $40.00, will be presented every Wednesday night, January – March.
To read more about why we love these Wednesday night vegetarian feasts, check out what we wrote here.
Kick off 2015 by learning to whip up Mexican specialties from an expert. Get ready to taste and learn about Mexican cocktails, the most classic POBLANO chile sauce, unexpected twists on guacamole and more.
This demo and tasting will be taught by Shelley Wiseman, cookbook author, food writer, and chef who spent 12 years at Gourmet. She has worked for Fine Cooking Magazine and many other publications and is currently inspiring enthusiastic cooks at the Farm Cooking School in Stockton, NJ.
The Candle Cafe, Candle 79and Candle West team, NYC, will present a cooking demo with tips and tastes from their 20 plus years of creating vegan dishes to loyal customers. Celebrating seasonal produce, local growers, family traditions and plant based meals has been their consistent mantra.
To read more about why we love Candle, click here.
Pop- Up Shabbat Dinner- The DarJewling LTD
Friday, December 19, 2014
Pop-Up Shabbat Dinner: The DarJewling Ltd.- a quirky, colorful and proud celebration of the ancient and proud Indian Jewish community.
Chef Anna Roywill be at the stove, preparing a flavorful and aromatic dinner of steaming rice, dal and much more.
Gin based cocktails infused with the spirit of the tea and spice markets are on the menu. Expect to fall in love with the sounds of North India as Eric Fraser and his trio fill the room with tunes on the classical bansuri flute and tabla.
Click here for more info and to purchase tix ($95.)
Mile End & Fleisher’s Warehouse
260 Conover St, #323 (at Beard St.)
Brooklyn, NY
Note: Vegetarian selections will be offered. This is not a kosher event.
Enlightened Hanukkah Cooking Class
Jennifer Abadi, author of A Fistful of Lentils, will show you how to maintain the spirit and tradition of Hanukkah with her fresh, modern take on conventional recipes using lighter, healthier ingredients.
Here are some of the delicious dishes you will make with this Sephardic and Middle Eastern food expert:
Crispy Spinach-Dill Fritters with Sharp Sheep’s Milk Cheese and Greek Yogurt
Arborio Rice Pancakes with Pine Nuts, Golden Raisins and Lemon
Fruity Olive Oil-Yogurt Cake with Pink Grapefruit Zest
Meet Janna Gur, author of Jewish Soul Food: From Minsk to Marrakesh, More Than 100 Unforgettable Dishes Updated for Today’s Kitchen, in conversation with Jayne Cohen (Jewish Holiday Cooking).
Gur’s latest book takes readers and home cooks beyond sentimental favorites to the most exciting renditions of over 100 Ashkenazi and Sephardi recipes from around the globe.
Israeli cuisine is finally on the tip of Americans’ tongues and they love it! Join Chefs Joan Nathan,Lior Lev Sercarz and Michael Solomonov in conversation with filmmaker, Roger Sherman, as they explore all of the delicious facets of the Israeli food scene.
Roger Sherman, award winning director of the upcoming PBS series, The Search for Israeli Cuisine– A Portrait of the Israeli People ToldThrough Food, will show preview film clips.
Five Boroughs Food Talkis a series that explores trends, makers and influencers impacting New York’s distinctive food scene.
Join Gabriella Gershenson, food features editor at Every Day with Rachel Ray magazine as she dishes with a panel of special guests, all of whom are working to “preserve and advance the art of Jewish food“.
Guests include:
Saul Zabar, Zabar’s
Liz Alpern, Gefilteria
Naama Shefi, EatWith and independent Culinary Curator
Jane Zigelman, curator and author
Mitchell Davis, author and VP of the James Beard Foundation
Called a ‘culinary guru’ by The New York Times, Dorie Greenspan is one of America’s premier bakers with six James Beard and IACP awards to her name, including Cookbook of the Year – twice!
Come meet her and listen as she chats with Dining section writer and cookbook author, Julia Moskin, about her latest book, BAKING CHEZ MOI.
Grab tix to join Yotam Ottolenghi, London based, Israeli born culinary superstar, for book-signing and an afternoon of savory stories. He’ll be dishing about his latest cookbook, Plenty More, and we can’t wait to see what’s new!
This 92Y event will sell out quickly so don’t be pokey about this one.
Note: this event is being held off-site at Nightingale, 20 E 92nd St. NYC.
Meatless Middle Eastern Favorites Cooking Class
Jennifer Abadi, Syrian food expert and cookbook author, will be teaching a hands on cooking class with six dishes you will want to add to your tool box for those Meatless Mondays.
Armenian Red Lentil Soup with Apricots, Lemon, and Thyme;
Israeli Pearl Couscous Salad with Pomegranate, Mint and Pine Nuts
Syrian Yellow Squash Pie & Cucumber-Mint-Yogurt Sauce
Lebanese Frittata with Strained Yogurt, Black Olives & Chopped Mint Chopped Salad with Za’tar, Mint & Toasted Pita Croutons
Turkish Yogurt Cake with Semolina & Lemon Zest
Fiesta of Latin American Jewish Cuisine
Warm brisket tacos with salsa verde or guava and cream cheese on matzah? Where do these ideas come from?
Join the mouthwatering discussion about Sephardic cuisines of Latin America and how they’ve influenced the food landscape today.
Jayne Cohen, cookbook author, will be speaking with: cultural anthropologist and filmmaker Ruth Behar, Chef Sam Gorenstein and food writers Leticia Moreinos Schwartz and Susan Schmidt. They’ll be dishing about traditions and recipes from Mexico, Cuba, Brazil, Columbia and of course, Miami!
Everyone is invited to savor a Latin American influenced Jewish desserts at a reception following the program.
The heat is on at the First Annual Southern New England Kosher BBQcompetition!
After months of recipe testing, more than 20 teams will finally fire up their individual grills to smoke brisket, chili, chicken and ribs. Come taste and vote!
This is a family event with plenty of fun for the kiddos. While the blind judging happens behind closed kiddush room doors, celebrity judges will be there to taste and shmooze with the crowd. You never know who you may meet!
Entry is free with 2 cans of food for the local food pantry.
Start by learning how to make airy whole wheat pita by hand and then move on to some of the quintessential fillings you’ve always loved. Recipes are all vegan/pareve (except for one which includes optional dairy).
You’ll learn many classic Middle Eastern salads and dishes in addition to new versions of old favorites like Israeli style hummus with ful medames (cooked, mashed and seasoned fava beans) and pan fried falafel. How ’bout a pita fattoush salad with dates, hazelnuts and optional feta?
All salads and dips in this class are meant to be paired with your handmade pita pockets.
EatWith, the global community that pairs diners seeking authentic adventures with hosts in their own homes, is offering brunch at Einat Admony‘s place. You love her food at Balaboostaand Bar Bolonat in NYC; imagine what her Yeminite via Tel Aviv influenced brunch from her home kitchen will taste like!
A line -up of New York’s best providers of Jewish inspired foods will be offering their delicious eats along Madison Ave. Seek out favorites that you’ve read about here: Breads Bakery, NY Shuk, Gefilteria and Taim, among others.
Click here to check out their tantalizing schedule of classes for enthusiastic home cooks of all levels.
Is Dad a Knish Lover?
Join Laura Silver, author of the recently released KNISH: IN SEARCH OF THE JEWISH SOUL FOOD, as she dishes about her far and wide search for the origins and current manifestations of everyone’s favorite humble potato pie. She’ll be chatting with food writer and editor Gabriella Gershenson.
Yes, a nosh will be served. Yes, you should check out this fascinating book and buy it for Dad (or yourself).
Chef Laura Frankel, Executive Chef of Wolfgang Puck Kosher Catering at the Spertus Institute in Chicago, kicks off the Chef’s Table Series at the Center for Kosher Culinary Arts (CKCA) in Brooklyn.
Tues. June 10
7:30-10:30 PM
$150. pp including demo, exclusive tasting menu (kosher and meat), wine pairing.
Join renowned Paris-based food blogger and chef David Lebovitz for a rare New York appearance. He’ll share stories of his new French life that reveal the quirks, trials, beauty and joys of living—and cooking—in the culinary capital of the world. These stories, as well as 100 sweet and savory recipes reflecting the way modern Parisians eat today, are collected in his new book, My Paris Kitchen.
Have you been ready to up your game but haven’t found the kosher kitchen that offers classes for you? Ready to stop burning meals and learn the basics?
The Culinary Boot Camp at The Center for Kosher Culinary Arts is for both types of home cooks. Over the course of 15 hours of intensive instruction students will learn knife skills, basic cooking methods for chicken, meat and fish, plating and presentation and a range of other essential techniques and skills.
This five week intensive begins on April 29 and meets on the next four Tuesday nights. Click here for more info and to register.
1407 Coney Island Ave.
(between Ave. J & Ave. K, Upstairs from Happy Home Housewares.)
Brooklyn, NY 11230
Persian Passover at City Grit
Leave it to City Grit to invite Louisa Shafia, Persian chef and cookbook author of The New Persian Kitchen, to woman the stove on the third night of Passover. By then, you may be up for a little adventure away from your own kitchen, I know…
You’ll be feasting on plenty of vegetarian options which include jeweled rices, aromatic stews and plenty more from her magnificent new book.
City Grit, NYC
When: Wednesday, April 16th at 7:30 pm Where: 38 Prince (between Mott and Mulberry) Price: $85 for one with 1 cookbook, $155 for two with 1 cookbook
Note: Haven’s Kitchen is not a kosher facility and meat will be served. Plenty of vegetarian options will be available.
Learn to Host a Passover Seder like a Pro
Learn how to host a Seder like a pro with the help of Haven’s Kitchen’s Easy Entertaining, Passover Dinner for Everyone class.
Learn how to assemble a Seder plate and what the edibles symbols mean while General Manager, Beth Lieberman, walks you through the best kosher wine choices for the occasion.
Chef David Mawhinney will spark your creativity with hands on demos teaching how to make barbecued brisket, a new riff on haroset and a tempting (yes) bitter herb salad. Other side dishes and plenty of tasting are a sure thing.
Opening remarks by Joan Nathan. Keynote speaker: Sara Esther Crispe. To see more about the full line up of presenters click here.
More Than Just Matzah Balls
Join Joan Nathan in conversation with Pati Jinich, Louisa Shafia and Ari White as they dish about what’s cooking WAY beyond matzah balls. Imagine latkes, kugel and brisket like you’ve never tasted before. Now stretch your imagination a lot further!
KOSHER tasting will include*: Barbecue Sliders, Norooz inspired Rice with Fava Beans and Dill (Baghali Polo), Crunchy Quinoa Salad with Pomegranate and Jalapeño, and Gefilte Fish a la Veracruzana (* menu may change).
Twenty exhibitors and vendors, including organic farmers, homesteading experts, artisan food producers, specialty food retailers, and organic restaurants, will share their products and expertise at Audubon Greenwich.
Lunch and nibbles will be offered by local artisan food producers and restaurants. Tasting workshops include artisan honey, ultra-premium extra virgin olive oil, organic chocolate, bio-dynamic champagne and local cheese @ $10. each.
Click here to buy admission and tasting session tix.
This lecture, which is open to the public, is part of a Jewish Environmental Ethics Series at JTS. Read morehere.
A True Sign of Spring!
Veggie Tales at City Grit, NYC
You read it hereand asked WHEN oh WHEN will Veggie Tales happen at CITY GRIT again ?
Here’s the scoop:
When: Wednesday, February 19th at 7:30 pm Where: 38 Prince (between Mott and Mulberry) Price: $65 for one, $105 for two; beer and wine available for purchase
Click here for more info and to reserve your spot.
Kosher Food and Wine Experience, NYC
New York’s premier showcase for Kosher food and wine at Pier 60, Chelsea Piers, has rented a luxury yacht JUST for highlighting and tasting desserts, desert wines and making l’chaim at the mixology bar. Don’t forget to start the fun by noshing inside first. Trust me, you won’t walk away hungry!
The party will be bigger than ever this year. Tix sell out and will not be sold at the door.
Click here for more info and to purchase your tix.
February 24, 2014 Pier 60, Chelsea Piers
23rd Street at West Street, New York, NY 10011
Doors open at 5:30. Must be 21 to enter.
Are You a Food Filmmaker?
The Food Film Festivalscreens award winning independent documentaries, features and short films that highlight the most memorable foods.
For a multi sensory and unique experience, the food being watched will be served to the audience.
Click hereto read about the Haven’s Kitchen class I attended and why I loved it.
Are you up for a Dinner Adventure?
Are you up for a dining adventure with new friends and expert hosts in their Brooklyn home? That’s what EatWith is all about!
Join NY Shukowners, Leetal and Ron Arazi, as they host a Middle Eastern and North African inspired dinner. There will be plenty of veg friendly choices in this multi-course meal. Hand rolled cous cous? That’s just one of their expertise.
January 11 at 7:30.
Click here to learn more about hosts, Leetal and Ron Arazi.
Click here for more deets on this event and to register.
Schoolhouse Launches Vegetarian Wednesdays
The SCHOOLHOUSEin Cannondale, CT is launching their Vegetarian Wednesday dinner series again. And it’s a great deal with 4 courses for $40. Wine pairings are available, too.
You don’t want to miss this experience tasting what Chef Tim LaBant can do with winter veggies. Local, seasonal, organic, Tim’s been doing it this way since his start.
Reserve early. The Schoolhouse is only offering these Vegetarian Wednesdays in January.
EatWith offers unique opportunities to join like-minded eaters in hosts’ homes to share delicious eats and conversation with new friends.
How ’bout hosting a brunch while this professional chef whips up a Mediterranean inspired, organic and vegetarian spread of Shakshukah topped with cilantro tehini espuma? Add fresh salads and whole grain breads straight from the oven.
Minimum 4 people.
You set the date with the chef. His home in Brooklyn is kosher, too!
Isabella Freedman Jewish Retreat Center in Falls River, CT
Join thinkers and doers of the Jewish Food Movement for 4 inspiring days of lectures, discussions and new friends, expert cooking demos, a Rockin’ New Year’s Eve party, and thoughtfully prepared, delicious and kosher food.
Click hereto read how much I loved attending the Hazon Food Conference in 2012.
Brews and Fried
Looking for a Chanukah celebration?
Head to Randolph Beer in SOHO for the 92Y’s6th Annual Beer and Latkes Party.
They’ll handle the pairings of brews and sizzling latkes. Dreidel spinning and other games, well, that’s up to you. There will be candle lighting and plenty of song, for sure.
Learn how to make all of the components of adorable CakePop treats. This class is great for teens and their Moms or party throwers looking for a new dessert.
Bake, assemble all components, master a variety of decorating techniques, explore how to present and display them, even package them if you’re sharing.
Carissa Dellicicchi, co-owner and head chef at The Stand, will be teaching how to make 4 courses, including dessert. Come to the class ready to eat an array of delicious organic vegan food and take home all recipes.
All recipes will be vegan and gluten free. Kosher keepers: vegan means parve and that’s a great thing.
4th Annual Cheese and Wine Fest in Litchfield County, CT
Join CT’s cheese makers, wine makers, chefs and small producers during the peak of Autumn for a great day of tasting at Hopkins Vineyard, New Preston, CT.
Cookbook author, restauranteur and culinary star, Yotam Ottolenghi joins partner and co-author Sami Tamimi in conversation about their new book, Ottolenghi, the Cookbook.
Listen to Francis Lam, food writer/editor and TOP CHEF MASTERS, as she guides these talents through conversation.
Frothed Milk &Truffled Honey: The New Israeli Cuisine
Join food writers and Israeli food experts: Janna Gur,Gil Hovav,Naama Shefi and Bonnie Stern in conversation with cookbook author, Jayne Cohen. They’ll be dishing about Israel’s highly creative culinary landscape beyond hummus and pita.
A reception featuring contemporary Israeli dishes by chef Einat Admony (Balaboosta and Taïm) will follow.
Einat Admony, Chef-Owner of the wildly popular NYC restaurants Balaboostaand Taim, will join NY TIMES food writer, Julia Moskin, in conversation about all things Israeli and Mediterranean inspired. This well timed event coincides with the release of Admony’s first cookbook. Tastings and conversation are sure to thrill.
Mollie Katzen, author of the much adored THE MOOSEWOOD COOKBOOK, shed new light on the way a generation of Americans thought about vegetarian cooking. She’s doing it again with her new book, THE HEART OF THE PLATE.
Come hear her thoughts as she chats with NY Times food writer, Julia Moskin.
The Natural Gourmet Institute, NYC, is offering a demo and cooking class that explores the many possibilities of tofu. Begin by preparing homemade tofu and taste its superior nutty flavor. Recipes will include a range of dishes (all are vegan except for one) including tofu steaks with black beans and mango salsa, and Lemon Tofu Cheesecake “Angelica’s Kitchen Style”.
Haven’s Kitchen, NYC, celebrates the New Year with Ron and Leetal of NYshuk cooking and sharing Sephardic culinary traditions.
They’ll be preparing a fully kosher, Middle Eastern feast for this wine-paired dinner. Luscious dishes like Matbucha and Tanzeya will follow cocktails and canapes that kick off the celebration in the teaching kitchen. Move upstairs to the event space and join a party of 30 lucky guests.
Wednesday September 4 @7 PM
Click here for more info and to reserve your seats. Hurry, as these tickets will go fast!
Savor CT. Grown at Jones Family Farm Dinner
Jones Family Farm in the White Hills of Shelton, CT presents CT Harvest Grill, Sip and Savor
8/15/13
6:30 PM
$65.oo including wine pairing.
Featuring a vegetarian dinner of this farm’s vegetables grilled for vegetarian lasagna, vine ripened tomato bruschetta, red wine glazed peaches and more.
This farm style family supper includes four Jones Family Farm wines paired with each course.
Click here for more info and to reserve your spot.
Challah in the City
Join other enthusiastic bakers and learn to bake challah from a NYC pastry chef at one of EatWith‘s first NYC events. You’ll join Rinat in her home, learn the in’s and out’s of challah baking, and toast the start of the weekend with a goblet or two of chilled white.
WHAT IS EATWITH ALL ABOUT?
“EatWith is a global community that invites people to dine in homes around the world. Guests can connect with amazing hosts, share stories and unforgettable experiences, and enjoy delicious homemade cuisine.”
White Gate Farm presents their final Dinners At the Farm highlighting the bounty of this 100 acre organic farm in Lyme, CT. Dine in the field (yes, there are tables and chairs) and share the pleasure of eating fabulous dishes using ingredients that were picked earlier that day. Communal tables encourage making new friends.
Vegetarian meals are available ONLY if requested upon registration. Wine is included.
If you haven’t attended one of these celebrations, now is the season. It is truly unforgettable!
August 1,2,4 ; $150. pp
Learn more about White Gate Farm’s year round farm stand, cooking classes and other offerings here.
CELEBRATE local ingredients and the chefs who love them by choosing to dine in any of these participating restaurants this week.
Manhattan will be buzzing with an array of events, too! Click hereto see the list.
And if you would like to know what it’s like to drink local, be sure to check this list of participating Tri-state wineries helping to lighten the mood.
Learn to Make Delish Fish
Learn quick and easy techniques for preparing a variety of fish dishes for your summer dinners. Among the recipes learned in this hands on class: Moroccan sliced seared tuna with harissa, and chipotle grilled “scallops” with golden pineapple salsa. Finish with chilled fresh strawberry soup and you’ll know it’s finally summer in the kitchen.
I’ve waited for this one and it’s finally here! CITY GRIT is presenting an all vegetarian menu featuring the season’s best produce from the Greenmarket. Imagine tender new potatoes, fresh English peas, Sweet Berry Farm’s strawberries. Those are merely hints.
Abbie Rosner, author of BREAKING BREAD IN GALILEE, shares tastes and tales of the people, culinary traditions and communities, both ancient and modern.
Ambler Farm, Wilton, CT celebrates the beginning of summer on June 15 with Dinner in the Garden.
This one is perfect for vegetarians and anyone KLM!
The talented Maria Munoz del Castillo, Bistro du Soleil, will be cooking up a four course dinner with mostly veg appetizers and poached salmon entree (choice). Many ingredients will be harvested from the farm.
cocktails and wine
tunes
4 course dinner
al fresco joy!
$95 for members; $110 for non-members.
Click HERE to see menu and to register. Don’t wait, though. This will sell out quickly.
Real Food Real Farmers Real Westport
The season is here!
Westport Farmers’ Market opensThursday, May 23 with 30 plus vendors and a weekly rotation of local chefs sharing tastes and tips.
Green toast at high noon on opening day to celebrate.
50 Imperial Avenue, Westport, CT
10-2 every Thursday May 23-November 7.
click for vendor list and more info. See you there!
NYShuk and Haven’s Kitchen Team Up
How about a Middle Eastern Shabbat Dinner in NYC with the Brooklyn mavens of couscous? Mark your calendars and buy tixearly!
Deets: Two eves being offered: May 17 or July 26, both begin @ 7 PM at Haven’s Kitchen with NYshuk Chef Ron Arazi and pastry chef, Leetal Arazi.
Learn to hand roll couscous, simmer dried fruit and nuts with slow roasted KOSHER lamb, compose Middle Eastern salads. Eat it with your new friends and wash it all down with an ARAK cocktail.
Join Chef Avram Wiseman, Dean of students at CKCA, as he leads participants through a full menu of classic breakfast and brunch dishes. Moms and kids of all ages welcome!
Click HERE to register or for more info. Happy Day!
Dishcrawl Old Greenwich; VEG option!
Have you heard?Dishcrawl dates in Greenwich, CT flew off the laptops so quickly that a third date has been added.
$45 buys you a tix to join other foodies, check out four outstanding local restaurants in one evening, and enjoy the surprises waiting for you. You’ll find out where you start by e-mail, 48 hours before.
Tell Jesse Leeds- Grant, Greenwich Dishcrawl Ambassador, that you are vegetarian if that’s what you’d like: jessel@dishcrawl.com.
Hints about participating restaurants and chefs will be dropped periodically on twitter @Dishcrawlgre
Buy Tickets Now to A Place at the Table on Sun April 28 at 4 pm at Westport Town Hall
This film takes viewers inside the lives of three people struggling with hunger in America. A panel discussion featuring Chef and CEO / President of WholesomeWave Michel Nischan will be held after the screening.
The film is rated PG. TIckets are $10 and available at WestportCinema.orgor at the door.
Not Just Another Food Conference
Torah of Food
Friday, May 17 – Sunday, May 19, 2013 at Isabella Freedman Retreat Center, CT
Join guest chefs and educators to explore the connection between food and Torah through text study, farm tours, cooking demos, permaculture workshops and lively Shabbat services. All kosher meals are included and are from ethically sourced, farm fresh ingredients.
Presenters include cookbook author, restauranteur and teacher, Levana Kirshenbaum, and Michael Solomonov, James Beard Foundation award winning chef and owner of Zahavand Citron and Rose, Philadelphia.
Click herefor more info and registration. Use discount code “friend” for $50. off weekend fee.
Expand Your Chocolate Horizons
Chocolate Fest at 92Y in New York —may just have you drooling as you taste and chat with some of the world’s most talented tastemakers. Sip a chocolate cocktail, pair cheese with confections, sample rare treats and savor classic French pastries.
Sunday, April 21, 2013 at 7:30 PM
Click here for more information and tickets. Click here for a list of the impressive line-up of producers.
Come for Dinner Y’all
City Grit Southern Style Shabbat Dinner
City Grit is a culinary salon in NoLiTa and brainchild of Sarah Simmons, recently named one of America’s Greatest New Cooks by FOOD AND WINE MAGAZINE.
Sarah’s delicious Southern-influenced Shabbat dinners are a super special, multi-course dinner featuring her take on traditional Jewish classics.
Kosher Like Me? Not a problem. Specify VEGETARIAN when registering here.
When: Friday, April 19th at 7:30pm Where: 38 Prince (between Mott and Mulberry) Price: $55, wine and beer available for purchase
Israel Sustainable Food Tour
May 22-27, 2013
Enjoy six glorious days touring Israel and experiencing the sustainable food movement first hand through a partnership of Hazon and the Heschel Sustainability Center.
Sport Hill Farm, an organic farm in Easton, CT, has announced that registration is open for their weekly, summer CSA (running early June-Mid October). Pick up will be at Westport’s Wakeman Town Farm, Fridays, 1-7PM.
Prime at the Bentley (500 East 62nd Street at York) AND Solo (550 Madison Avenue btw 55th & 56th Streets) both offer strictly kosher Seders in NYC.
Here’s the scoop:
Seders will be held both nights. The Seder includes 3 courses, a Seder plate, Hagaddah and option to be with a Rabbi holding a communal Seder ($149/person + tax and tip AND $85/child under 10 years old + tax and tip)
Call for reservations. Solo : (212) 833-7800
Prime at the Bentley: (212) 933-9733
The Ultimate Passover Gift Box
Add flavor and laughs to your Seder when you bring along or ship ahead Gefilteria‘s fresh, artisanalGefilte fish, carrot citrus horseradish, sweet beet horseradish (all kosher), a copy of Old Jews Telling Jokes (maybe not so kosher) and a matching apron to humor your host. Click here to order while supply lasts.
Brazilian Cooking Taste and Demo
Leticia Moreinos Schwartz, Brazilian Chef and cookbook author, will demo and share tastes of her Brazilian specialties at a women’s cooking event in Westport, CT. Event will be kosher.
March 13 @7 PM
$36. pp
Click here to register. Location will be sent upon registration.
Second Night Seder at Balaboosta
On Tuesday, March 26Th Balaboosta will join forces with Chef David Tanis (New York Times columnist) and Pastry Chef KerenWeiner (Il Buco) to present an inventive second night Seder dinner.
The celebration will include a five course Seder dinner , wine pairings and live music by Shahar Mintz and Naomi Less.
$120 per person including wine pairing
Vegetarian options are available if requested in advance. The lucky afikoman finder will be rewarded, of course!
The festivities begin at 6:30 PM.
e-mail alex@balaboostanyc.com for reservations.
Maple Sap is Flowing
Warmer days and cool nights of early spring prompt the sap to flow. Learn about it at
Warrup’s Farm (organic) in Redding, CT. as they demonstrate how sap is collected and made into syrup.
Click here for more info and a full schedule of vendors and activities for kids and adults.
Jewish Iraqi Kubbeh Pop-Up
The After Hours Kubbeh Project is a pop-up serving Jewish Iraqi comfort food in a creative environment. The Kubbeh Project will live for only 3 weeks at Zucker Bakery in NYC’s East Village. Executive Chef Itamar Lewensohn, Cafe 48, Tel Aviv, will be creating new takes on traditional kubbeh.
All meat is kosher and vegetarian options abound. Click here for more info.
Serving dinner beginning at 6 PM at Zucker Bakery, NYC
March 1-21, 2013
Get this Purim Fete Started
Chef Russell Moss is cooking up sweet and savory combos you’ve never dreamt of for this celebration! Think oven roasted tomatoes with cinnamon and jalepeno, for starters.
Martini pairings will heighten the festive mood, no doubt.
Join Context for a walking seminar with docent Jennifer Abadi, chef, cooking instructor and cookbook author on February 12, 10 AM- 1 PM.
This Jewish Cuisine and Culture walk will lead participants to the great culinary landmarks of the Jewish Lower East Side. We’ll be sampling knishes, smoked fish, bialys and pickles that reflect the Jewish immigrant experience in NYC from the early 20thc- 1960’s.
Calling all chocolate lovers and do gooders! Join in a sweet tasting event at the Fourth Annual Chocolate, Dessert and Wine Lovers’ Evening to benefit the Shelter for the Homeless in Stamford, CT.
Kosher Food and Wine Experience celebrates its seventh annual tasting event. Indulge in noshes from the tri-state’s best kosher restaurants and caterers. Sip on wines and spirits from more than 2oo providers.
Dan and Yair Lenchner are at it again with their seventh pop up restaurant featuring winter harvest ingredients at their best.
Six courses will be served including pan fried sweetbreads with black truffles, smoked short ribs or seared sea trout, wild mushroom dumplings and more. Top it off with grilled pears graced with coconut milk caramel, kataifi, quince and cranberries.
Watch it all come together while eating in the kitchen at The Foundry, Long Island City.
Competitive couples ramp up your creativity and speed as you cook under the watchful eye of The Center for Kosher Culinary Arts‘ master chefs. Bring your game on as you face the market basket you’ll be given. Can you and your partner handle the pressure?
Winners score a $150 gift certificate towards a future class at this kosher culinary school in Brooklyn.
7 PM at Chabad Center, 79 Newtown Turnpike, Westport, CT
Join with other women for this inspirational hands-on challah baking event. Each participant will make 2 challot; one for your own Shabbat table and one to share.
This evening is dedicated in loving memory to the precious children who lost their lives in Newtown, CT.
At last! The Gefilteria‘s small batch, sustainable Gefilte loaves, spicy carrot or beethorseradish and bottled kvass products are available in stores around NYC. These old world, traditional Jewish foods have been re-thought and re-created for modern tastes by the dynamic Brooklyn based team. Click here for store locations. Tasting is believing!
CREATED & PERFORMED by NALAGA’AT THEATER DEAF-BLIND ACTING ENSEMBLE
In Not by Bread Alone, the world’s only professional deaf-blind actingcompany takes the audience on a captivating and magical tour of their inner world. As bread is kneaded, formed, and baked on stage, these extraordinary storytellers convey their memories and dreams, mixing reality with fantasy, grandeur with ridicule, in a journey that ignites the senses. Reflecting the daily activity at the company’s own Nalaga’at Center for the Deaf-Blind in Tel Aviv, this unique, immersive experience features a local version of their acclaimed BlackOut Restaurant, operated in complete darkness, and the sign language-only Café Kapish, which will be open 1 hour prior to curtain.
Olio Nuovo Celebration and Tasting
In Italy, olive harvest and crush is cause for celebration.
Enjoy a complimentary tasting flight of just pressed oils at Olivette’s tasting room and shop, Darien, CT. through December 31.
They’ll be sure to walk you through it. You’ll surely love this Italian tradition.
Chinese and a Movie on December 25
Is this your family tradition?
Join other tribe members at 92YTribeca for this movie classic and an all-you-can-eat, sumptuous vegetarian, Kosher buffet provided by Buddha Bodhai.
12:30pm – Doors open
1pm – Back to the Future
3:15pm – Back to the Future Part II
Food from 12:30pm until it is all gone. Both screenings will be on BluRay.
Ticket Price: $25 in advance/$30 at the door. Click here for more info. and tix.
Saugatuck Grain and Grape Champagne Fundraiser
December 22, 3-8 PM
Saugatuck Grain and Grape, Westport, CT, will be donating at least 10% of proceeds from Bubbles, Bubbles and More Bubbles, champagne tasting, to the Sandy Hook School Support Fund.
RSVP on their Facebook page and join neighbors and local merchants. A contribution of $5.,to help boost the proceeds, will be requested at the door.
40 Railroad Place
Westport, CT
(203) 557-9120
“Let’s Brisket!”
“Let’s Brisket”, is scheduled for Tuesday , December 18, 6PM at the Center for Jewish History, NYC
Mitchell Davis, James Beard Foundation, will moderate a panel exploring brisket history, origins, trends and cooking methods.
A reception featuring Erin Patinkin’s brisket inspired cookies from Ovenly, will follow.
Click here for tix and to see who’s on the panel. You’ll be impressed!
Latkes and Vodkas
Gail Simmons: Latke Sizzle
Moderated by Mitchell Davis
Join culinary expert and “Top Chef” judge Gail Simmons as she shares her personal connection with Jewish cooking in a conversation with the James Beard Foundation’sMitchell Davis. Enjoy a cooking demonstration of favorite sizzling holiday treats, then indulge your inner foodie with international samplings of latkes paired with tasty vodkas.Gail will be signing copies of her new memoir, Talking with My Mouth Full: My Life as a Professional Eater.Tue, Dec 11, 8:15 pm at 92Y. Click here for tix.
Sweets from Cake Suite
Eight layers oozing chocolate ganache for eights nights, rich and buttery Chanukah cookies, challah with white chocolate bits!
Contact Michelle at Cake Suite, Westport, CT, to place your special order for your Chanukah festivities.
Some non-dairy and gluten free items available. Chanukah begins December 8!!
A Venetian Chanukah
Cooking Demonstration and Tasting with Alessandra Rovati, food historian, cook and writer at www.dinnerinvenice.com.
Wednesday December 5, 7 PM.
Learn about Chanukah traditions, taste the unique flavors of this Italian region, and learn to make items your family will be wow’ed by!
Click here for more information and to register for this delicious evening in Westport, CT. Location will be disclosed upon registration.
December to April, Second Thursday 1-7pm Dates: 12/13, 1/10, 2/14, 3/14, 4/11
WINTER CSA may include: Sweet Corn, Butternut Squash Puree, Green Beans, Peppers, Tomato, Blueberries and Pea Shoots. All veggies and fruits were harvested at Hudson Valley farms this summer. Crops were flash frozen to provide summer freshness all winter long while supporting local farmers.
For more info and sign up click www.wintersunfarms.com and check Westport, CT as your pickup point!
Make Your Feast Local
Special Thanksgiving Market Day for Connecticutlocavores seeking the freshest ingredients and prepared dishes from our favorite vendors!
Is your latke making style nouveau or more like Bubby’s?
Mail your favorite latke recipe to info@ediblebrooklyn.com by November 19. The winner will fry ’em up on December 10 at the Fourth Annual Latke Festival at BAM and win a Breville Scraper Mixer Pro Stand.
Check out the tasty company you’ll be in and get frying!
Eat, Drink and Think Like… Leonardo da Vinci
Learn about Leonardo’s Milan in 1495 and taste historically accurate foods and wine with Jane Tylus, NYU Professor and Italian Renaissance specialist, and Ross King, author, Leonardo and the Last Supper, 2012. Click here for info./tix. November 4, 2012- 2-4:30 at the 92Y Tribeca, NYC. Edibles prepared by 92YTribecaExecutive ChefRussell Moss.
Pre-program kick-off:
Pine nut butter cookies
Coffee and tea
Post-talk reception:
Tile fish with lemon, butter and orange
Roasted mushroom crustini
Bread salad with parmesan cheese mint, thyme and parsley
Blackberries and honey
Italian wine
Give Back During Foodie Fest
Greenmarket Table Class and Lunch
Join Melissa Roberts for a hands-on cooking class highlighting ingredients sourced from the Westport Farmers’ Market. This 3 course Autumnal celebration will incorporate fruits and veggies that may not be on your radar yet. We’ll eat it together, and learn how to navigate the market and take advantage of the season’s bounty. Lunch will be kosher and vegetarian/dairy.
October 25, 11:30-1:30 at Chabad of Westport
Class is being held at 159 Kings Highway North. Click here to register.
Haute Truck Food
Are you hankering to taste dishes that temp you from food trucks you pass each day? Dan and Yair Lenchner are hosting another pop-up kosher event at The Foundry in Long Island City on October 17. They’ll be cooking up selection of haute street food in their kosher catering kitchen with the likes of Israeli Sebich, Indian Meen Mapas, Tunisian potato brik, Mexican fish tacos, Jamaican jerked sea bass and more. Wine, global beer and cocktail selection included. For reservations and more info contact manna@mannacatering.com
Community Plates Fall Ball
Community Plates is hosting a blowout of a party, on October 9, to raise much needed funds for their efforts. Check out their mission to connect surplus food from restaurants and other sources to food-insecure households in CT. Learn more and buy tickets here.
Sukkot Over Manahattan
Just in time for Sukkot, Prime at The Bentley is popping up on the rooftop! A 60 person Sukkah,with 360 degree views of Manhattan on the scenic UES, is Prime’s latest digs. Enjoy the views while indulging in tasty Kosher culinary treats including sushi, crudo offerings and Mediteranean fish straight from the charcoal grill. Open for breakfast, lunch and dinner.
92STY Street Fest (Lexington Ave. between 79th-95th)
Street Fest Sunday, September 23, 2012, 12-5. Tong to tong contest at 1:00.
Come taste the 3 top kosher grill recipes in NYC !
Sample and Savor CT.’s Local Flavor
Celebrate the freshness of CT. farm fresh foods during Farm-To-Chef Week, September 16-22. Click here for list of participating restaurants. Among them are a couple of veg and raw favorites, including Bloodroot and Catch a Healthy Habit Cafe.
“Deconstructing Jewish culinary mythology one dish at a time.”
We’ll be re-thinking it and tasting it in advance of Rosh Hashanah. Mitchell Davis, James Beard Foundation, will moderate the panel of artisanal gefilte makers and chefs.
Center for Jewish History, NYC. September 6 at 6 PM. Click Gefilte Talk for more info and tix.
Register now for Hazon Food Conference
2012 Hazon Food Conference, December 6-9, 2012 (Hanukkah), Falls Village, CT
The Hazon Food Conference explores the intersections of Jewish tradition and contemporary food issues, with the goal of supporting leaders to create healthier and more sustainable communities in the Jewish world and beyond. This annual event brings together passionate people who are working for sustainable food systems in their own lives, communities, nationally and abroad. Come learn and be inspired!
The Westport Arts Center winds up their Lunch-Escape series on the deck on 8/22, 12:30-1:30. Lunch is available, along with a convo about local producers.
The 4th Annual Easton Farm Tour will take place on AUGUST 11, 10-3. Enjoy a self-guided tour to more than 10 farms and enjoy petting zoo, pony rides, tastings, farm stands and pick your own. Celebrate local!
SONO Bakery Owner Shares
SONO Bakery owner, John Barricelli, will share baking secrets, and nibbles at the Westport Arts Center during their Lunch-Escapes series, Wednesday, August 8. The gathering meets on the deck, overlooking the Saugatuck River, 12:30-1:30 and it’s free. Consider buying his beautiful and thorough book, The Sono Company Baking Cookbook, and support your local bakery.
Area farmers and vendors are donating the goods so that funds may be directed to continue implementing and expanding youth and community programming.
Tix are on sale Friday, August 3 . Hurry! This is one party you will not want to miss.
Hello Out There on the Left Coast!
Herzog Wine Cellars presents another International Food and Wine Event at the winery in Oxnard, CA.
A wide range of extraordinary wines will be paired with the best bites from the on site, highly acclaimed, kosherTierra Sur restaurant. Buy tix for the August 2 event early and let me know how it is!
The Gefilteria in the Old Neighborhood
The Gefilteria will take the Hester Street Fairby storm with their Old World Sampler Plate on July 28 and August 11, 10-6. These “purveyors of boutique gefilte and old world Jewish foods” are about more than just pickles!
Teens Cook Kosher
The Center for Kosher Culinary Arts (CKCA) will be teaching teens to cook, over 5 days in NYC. Session runs August 6-10 and will focus on technique, skill development and deliciousness, culminating in a cook-off to rock the UES. Check out their other offerings, too.
Nuts for this Product
I’m in love with these nut butter products! Jason’s is available in jars and single pack squeezables. They’re perfect for camp lunches and pocketbooks. And more: they’re Kosher, GF, vegan, dairy free, GMO free and delicious. Click here to find them.
Learn to Put “Em Up
Learn about canning and preserving farm fresh veggies on July 14 as Sherri Brooks Vinton, author of PUT “EM UP, conducts 3 hands on workshops. All sessions are at Sport Hill Farm, Easton.
Tribes-A-Dozen has just released a product called: Voila! Hallah Egg Bread Mixes. Three varieties, Traditional, Wholey Wheat and Simply Spelt, will keep your guests guessing how you manage it all while spending the day at the beach. And it’s certified OU, parave.
Lunch offerings by DuSoleil round out the mid-day break by the Saugatuck River. Don’t forget to visit the art gallery, too.
Mark your calendars: June 27, July 11, July 25, August 8, August 22.
You Shop. Westport Farmers’ Market Benefits.
Dutch Herring Season
It’s a short season for New Catch Dutch Herring, the lightly cured, clean and briny treat available at Russ and Daughters in NYC. Down these small fillets with chopped sweet Vidalia onion and Cornichon pickles while imagining the pushcarts that sold them when our grandparents lived in the same neighborhood.
Al Fresco over the Saugatuck River
Chef/Owner John Holzwarth presents plenty of great choices for veg lovers at the Boathouse Restaurant in Westport, CT. Check out this sublime salmon with a medley of beets, pea shoots, radishes, heirloom bean and kumquats. Local and Seasonal whenever possible. The view of the Saugatuck River, from the balcony, can not be beat.
Tour Talk Taste Local Honey
What makes honey taste like sweet and buttery blueberry blossom? Come learn and taste with Marina Marchese, local beekeeper and honey sommelier. Register for “A Taste of East Coast Terroir” at Red Bee Apiary, Weston, CT. on June 10, 1-3. I’ll be there!
Decadent No-Bake Brigadeiro
Brazilian Chef, Leticia Schwartz, will be teaching lucky Macy’s shoppers how to make Brigadeiro on June 7, @ 1 PM, NYC. Indulge in these fudgy chocolate treats while learning about Brazilian cheese bread and Caipirinhas, limey summer cocktails. Click to learn more about Leticia’s class offerings in CT.and NYC and her book, The Brazilian Kitchen: 100 Classic and Contemporary Recipes for the Home Cook.
Technology and Perserverance
“The U.N. chose the Arava region as a global model for agricultural eduction on saving water.” Here’s why:
There are 600 farms supplying 60% of total Israeli exports in the 112 mile strip of desert between the Dead Sea and the Red Sea. Miracle?More.…
Chocolate Fest and Tasting
Sunday, June 3, 7:30 PM at the 92Y!
Culinary historian, Alexandra Leaf says to expect “long established award winners and newcomers in celebration of the beauty and wonder of chocolate.” Unique pairings with wine and cheese will be offered, also. I’ll be there, for sure. Click here for more info. and tickets.
Real Food, Real Farmers
Westport Farmers’ Market is opening for the season on Thursday, May 24 with an all organic and GMO free line up of farmers, small producers, local chefs and community service events. Meet your neighbors and your farmers as you shop and shmooze!
The World of Jewish Cooking
Join culinary historian Gil Marks and writer and cookbook author, Leah Koenig in conversation about Jewish culinary history, holidays,and what’s cooking in the world of Jewish Foods. Click here for more info and to buy tix for this May 15 event at 92Y.
Ode to Israel’s Locavore
Hanoch Bar Shalom, one of the first and greatest champions of using the freshest local ingredients found in Israel, has died. Read Liel Leibovitz’ beautiful essay about why he was so great.
Soul Food from the Middle East
Syrian chef and author, Jennifer Abadi is teaching a 2 part vegetarian class focusing on the flavor packed regions of the Near and Middle East. Learn to make Syrian yellow squash pie with cucumber yogurt sauce and Turkish yogurt cake with semolina and lemon zest, among many other items. Class begins May 21 at ICE, NYC.
Foodstock at Wesleyan
Wesleyan University is gathering food bloggers and writers for Foodstock on Sat. May 5, 9-5. I’ll schedule around the breakout session called, “From lokshen to lomein: the Jewish love affair with Chinese food”. Presenters at the fest include Dorie Greenspan, Ruth Reichl, Jane Stern, Amy Bloom and other luminaries in the food universe.
Ladino Offers Up Tapas and More
Chef Alexandre Petard has opened Ladino Tapas Bar and Grill in Columbus Circle, NYC. He’s offering Kosher, Latin fusion and waking up the ‘hood with bright flavors drawn from South America.
Can’t Get Enough Basil?
Israeli company, Hishtil, has figured out a way to grow a basil tree that will live approximately five years. No more pining away for fresh basil in the winter. Read it here.
Top 10 Micro-Breweries in Israel
Taste these beers on draft next time you visit your fave bar in Israel.
An outstanding panel of speakers will explore Jewish Cuisines from around the globe, both traditional and contemporary: Tuesday, April 24, 2012 6:00 p.m. at the New School in NYC.
Panelists include: June Feiss Hersh, author of Recipes Remembered: A Celebration of Survival; Michele Scicolone, expert on Italian cuisine and author of 18 cookbooks, including her most recent releases, The Italian Slow Cooker and The French Slow Cooker; Ted Merwin, professor of religion and Judaic studies, Dickinson College; and Naama Shefi, Israeli cuisine specialist and food writer. Val Vinokur, director of Jewish Studies at Eugene Lang College The New School for Liberal Arts, moderates.
For more info click here. Let me know if you are attending so we can meet!
Re-Inventing Seder at Balaboosta
Call to reserve your spot at a celebration of spring and freedom on Saturday, April 7.Three women chefs of different origins: Argentinian, Alex Raij, Mexican, Fany Gerson and Israeli, Einat Admony will join forces and cook a very unique dinner for the 2nd Seder of Passover, Saturday, April 7, 2012 @7:00pm (one seating). Balaboosta, 214 Mulberry St, New York, NY 10012. Call for reservations.Vegetarian options available if you are Kosher Like Me or veg. Notice must be given in advance.
Buy Israeli Goods March 30-April 1
Click here to learn more about where to buy Israeli goods over this weekend. Put your money where your heart is!
“El Bulli: Cooking in Progress”
After speaking on a panel at Westport Writers Workshop last night, I checked out the other speakers’ sites and was delighted to land on Susan Granger‘s incisively written reviews including this mention: “A treat for foodies, Gereon Wetzel’s El Bulli: Cooking in Progress documents a year in the creative life of esteemed, avant-garde Spanish chef Ferran Andria, making culinary magic in the kitchen.”
Be A Critic
Join me, on March 26, 7:30-9 PM, as I present with other reviewers about what it takes to think and write like a critic. Click here for more info. and to register. Hope to see you there!
Purim Spirit Still Fresh In Paris Bakeries
Almost a week after Purim, bakeries in the Marais neighborhood in Paris are still selling delicious hamantaschen. I was tempted by these poppy laden treats in the window of Florence Kahn Bakery, founded in 1932.
Boutique Gefilte Fish
Here’s another example of traditional Jewish foods being re-invented and presented in new and interesting ways. Check it out at www.gefilteria.com
Are You a BBQ Competitor?
First Annual Kosher BBQ Championship is being sponsored by Fairway Markets and will take place in Westbury, LI on June 10! All proceeds will be donated to L.I. based hunger relief charities. Team registration being taken now.
Two More Weeks!
Only 2 more weeks before Westport’s Farmers’ Market takes a hiatus and will re-open for the spring/summer. Check out the goodies this Thurs. March 8 and March 15 and then we wait…..
Tasted Tumbador hand crafted chocolate from Brooklyn while at the Public Theatre last night. They are rich, delicious and certified kosher, with a non-dairy, vegan selection too. Try the dark chocolate sesame raisin bar….. heaven.
Kosher Wine Tasting Offer
Jdeal is offering Gotham’s Kosher Wine Extravaganza for a great price. Spend Sunday, March 4, 3-6 PM tasting and planning your wine menu for Passover and other eves. Complimentary hors d’oeuvres will keep you from getting shicker if you forget to swish and spit! Check out this great offer.
Recreating Family Recipes
Alina Dizik shared thoughts on reconstructing treasured family recipes at www.wsj.com today. She lends great insights and reminds us that when experimenting with ingredients lists, heirloom recipes were generally uncomplicated and inexpensive to make. How true!
Coconut Bliss Vegan Ice Cream
Luna and Larry’s Coconut Bliss 100 % vegan and organic ice cream is heaven sent for those wanting dairy, soy and gluten free frozen desserts. Flavors like this Chocolate Hazelnut Fudge, Caramel Ginger Cookie and Mint Chocolate Galactica satisfy the most sophisticated palates. Luna and Larry’s Coconut Bliss via Hannah Kaminsky.
Beautiful and Inspiring Cookbook Re-release
Check out Levana Kirschenbaum’s compilation of recipes for all seasons. Bold flavors, simple ingredients and healthy attitudes come together in this exciting resource. This is a great gift for anyone who appreciates a wide range of multi-cultural recipes.
Schoolhouse Restaurant in Wilton, CT. presents all veg menu on Wednesdays in February. Menu is veg heavy all the time, too. Here’s what was on the veg tasting menu last night:
Mushroom consumme with heart of palm and hazelnut marrow
Quinoa with lemon poached sugar pumpkin, sunflower seeds, leeks and watercress
Roasted beets, kale chips, curry crème Fraiche, quail egg and hedgehog mushrooms
http://www.schoolhouseatcannondale.com/
Winterfest to Beat the Doldrums
Edible Brooklyn announced 5 weekends of celebrating local wines, chefs, artists and jazz on the the East end of Long Island as Winter Fest rolls on. Check it out at www.ediblebrooklyn.com
Prime Butcher Baker opens on the UES
Joey Allaham, owner of Prime Grill, Prime KO and Solo Kosher Restaurants in NYC opened Prime Butcher Baker on Second Ave. between 81/82 yesterday.
The 3,000 foot KOSHER gourmet emporium features grass fed, organic meats, fresh fish via sustainable supplier LOCAL OCEAN, and a parave pastry kitchen on the premises. Welcome!
Does February 14 get you down?
Click link below, for Bon Appetit’s list of 10 mood boosting foods. Among them are some of my faves including dark chocolate, steel-cut oats and wild salmon. Note that they are mostly veg and all kosher…Not a coincidence!
Monday, February 13 is the day to check out more than 30 kosher restaurants and caterers from the NY area at the Kosher Food and Wine Experience on Pier 60 @Chelsea Piers.
Plenty available to drink too, with over 200 high end wines represented and available for sampling beginning at 6:30 PM.
When I’m not caressing fruits and veggies at my local farmers’ market you’ll likely find me chatting with like-minded eaters, probing the scene in NYC or seeking inspiration in my spice cabinet. Life outside of this blog is all about my family, tasty travel adventures and power walks deep in the CT woods or along the shore.
Please brew a fragrant cup of tea, grab a nosh and stay a while.
Thank you for this wonderful recipe! I bought chickpea flour about a month ago but haven’t yet used it yet- now I will!!
Can’t wait to hear how you enjoy this dish, Julie. Take a snap and tag #kosherlikeme so we can see. Happy Chanukah!!