), Mile End & Fleisher’s Warehouse with Guy Goldstein, Chef Einav Gefen, Chef Lior Lev Sercarz  Sun, Apr 15th, 4:30 PM – 6:30 PM  Additional information at www.umamifestival.org. including questions about dietary restrictions and to register, click here. Hope to see you there! http://israel21c.org/culture/israels-top-10-microbreweries. 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. Skirball Center at Temple Emanu-El; 10 East 66th Street,  NYC. Plenty available to drink too, with over 200 high end wines represented and available for sampling beginning at 6:30 PM. Click link below, for Bon Appetit’s list of 10 mood boosting foods. Passover dishes from the book will be discussed, too. 7-10 PM at Sugar and Olives in Norwalk, CT, with chef/owner Jennifer Balin. Fantastic choice of classes – thanks! The First Annual World Kugel Day Festival will include a kugel cook-off and lots of tastings to the tunes of Rocky Mountain Jewgrass. Chef/Owner John Holzwarth presents plenty of great choices for veg lovers at the Boathouse Restaurant in Westport, CT.  Expect to be wow’ed and inspired as you meet new friends and share the highlights of New England’s mid-summer harvest. From baking classes to pasta making & much more. Please note this event will take place over zoom at 7pm EST. 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. Mail your favorite latke recipe to info@ediblebrooklyn.com by November 19. Join other tribe members at 92YTribeca for this movie classic and an all-you-can-eat, sumptuous vegetarian, Kosher buffet provided by Buddha Bodhai. They’ll be shmoozing about what Jewish cooking is today, how it has evolved, and how we express ourselves through our food. 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. }(document, 'script', 'facebook-jssdk')); © document.write(new Date().getFullYear()) The Kosher Baker | Branding & Design by Sisarina | Development by Mosaic Data Services. Center for Kosher Culinary Arts, Brooklyn, NY. A contribution of $5.,to help boost the proceeds, will be requested at the door. $55.00 pp. 2012 Hazon Food Conference,  December 6-9, 2012 (Hanukkah), Falls Village, CT. This is a hands on class; get psyched about bringing home plenty of goodies. All kosher meals are included and are from ethically sourced, farm fresh ingredients. They’ll handle the pairings of brews and sizzling latkes. 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. NOSH BERLIN is Berlin’s first ever Jewish food week! The Kids’ Food Conference, specially designed for young foodies ages 5-12, makes it perfect for the whole family! You’ll be impressed! For more on Kim’s cookbook and why we love it read our review here. Learn more about White Gate Farm’s year round farm stand, cooking classes and other offerings here. A reception featuring Erin Patinkin’s brisket inspired cookies from Ovenly, will follow. Click the link with the attached flyer for more information. Celebrate the bounty of the late summer harvest by learning to can safely with Chef Jen Cinclair. During these difficult times when many non-profit groups and their members are struggling, Paula is charging $500 per class, when she typically charges $1600 for an in-person event and asks the groups to promote the sale of Paula’s cookbooks.If you partner with another group, each group can pay $300. Chef Russell Moss will 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. The Philly Farm and Food Fest has blossomed into a tremendous resource intended to connect farmers, food producers and consumers. There’s still time to join us at the Hazon Food Conference at Isabella Friedman Jewish Retreat Center in CT. Here’s a taste of what you’ll do in a beautiful camp-like setting: Develop a deeper relationship with your food, where it comes from and how it is sourced. Where: 38 Prince (between Mott and Mulberry) For the past 20 years, Paula has traveled the world doing baking and cooking demonstrations for synagogues of all types, Chabads, schools, Federations, JCCS, local and national organizations and others in Washington, DC, Tennessee, Missouri, Illinois, Texas, Arizona, Michigan, Oregon, Connecticut, Virginia, Pennsylvania, Idaho, New York, Florida, New Jersey, Missouri, California, Massachusetts, Ohio, New Hampshire, Maryland, New Jersey, Toronto, Israel and China just to name a few locations, before audiences from 30 to 250 people. Click  Gefilte Talk for more info and tix. Learn to hand roll couscous, simmer dried fruit and nuts with slow roasted KOSHER lamb, compose Middle Eastern salads. While the blind judging happens behind closed kiddush room doors, celebrity judges will be there to taste and shmooze with the crowd. Cooking experience helps. Summertime is a great time for travel and eating as you go. Looking for restaurants offering Passover Seders? 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. The Westport Arts Center winds up their Lunch-Escape series on the deck on 8/22, 12:30-1:30. 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). click here for more information and tickets. Grab tix to join Yotam Ottolenghi, London based, Israeli born culinary superstar, for book-signing and an afternoon of savory stories. click here for more info. Note: Vegetarian selections will be offered. Dietary requests may be made upon registration. The Culinary Boot Camp at The Center for Kosher Culinary Arts is for both types of home cooks. 7:30 pm http://www.bonappetit.com/blogsandforums/blogs/badaily/2012/02/10-foods-to-boost-your-mood.html. Don’t forget to visit the art gallery, too. Roam, taste and learn from artisans, chefs and pastry makers from Europe, North and South America.  Learn about it at. 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. I’ll be there! Book-signings and Klezmer tunes-  maybe even dancing in the streets! Learn the proper tasting protocol as you explore France’s first organic, kosher mevushal champagne. This class is sure to cut down on the number of take outs you call in when that Indian food craving creeps up. 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.  Check it out at www.gefilteria.com. (And because cooking and drinking go hand in hand, vino is available for sale by the glass—or you can BYOB for a small fee.) Wine and beer available for purchase. And with new recipes like baked parsnip, carrot and sweet potato latkes with homemade applesauce, baked mini jelly doughnuts and sweet olive oil bread with red wine glaze, cloves and lemon zest, it’s hard to pass this one up. Monday, June 6 at JCC Manhattan, NYC (kosher kitchen). This farm style family supper includes four Jones Family Farm wines paired with each course. Refine search: Please share info if you come across other classes that work for like-minded eaters. If chocolate is your passion, get ready for the largest chocolate salon to hit NYC at The Big Chocolate Show . Alina Dizik shared thoughts on reconstructing treasured family recipes at www.wsj.com today. Learn how to create mouth watering BBQ style dishes indoors and outdoors. Sunday, March 9, from 10:00 am until 5:00 pm. WinterSunFarms Winter CSA Pickup at Wakeman Town Farm, Westport, CT,  December to April, Second Thursday 1-7pm Dates:  12/13, 1/10, 2/14, 3/14, 4/11. A registration fee of $80 will reserve your spot for this event and will include a jar of pickles prepared by Chef Jeffrey and a signed copy of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. E-mail - Peter Grabenwith your interest in joining ManChef.ca Toronto cooking classes. He’ll be dishing about his latest cookbook, Plenty More, and we can’t wait to see what’s new! 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. Imagine mastering how to prepare vegetable soup with egg lukshen, butternut squash kugel with crispy shallots, spring fruit compote and lots more. Students eat (strictly kosher food), drink (again, kosher) wine and go home with recipes and a gift bag filled with Le Marais kitchen and cooking essentials. 260 Conover St, #323 (at Beard St.) $150. 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. Spend an evening learning why garlic is so good for you and then cook it up in an array of dishes, including an autumn salad with artichoke and roasted garlic dressing and black garlic chocolate truffles.  There will be ample samples to nosh at this event.  Find more information and Register while shares are still available. Reserve by e-mail to Liz@kosherlikeme.com. 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. Join food historian and chocolate expert Alexandra Leaf for an over-the-top, five stop tasting tour of all things chocolate. That’s what EatWith is all about! Join Dottie from Doc’s Organic Maple Syrup, along with Westport Farmers’ Market Manager, Lori Cochran Dougall, as they explore topics pertaining to organic and the local food scene. Brazilian Chef, Leticia Schwartz, will be teaching lucky Macy’s shoppers how to make Brigadeiro on June 7, @ 1 PM, NYC. 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.  Click here for more info and to register. Kosher Food and Wine Experience is back! She explains how the meals we plan can connect us with memories of people and places and how to use food to comfort each other even when we cannot be in the same place. Plenty of vegetarian options will be available. Now we’re talking FREEDOM! click here for tickets ($36. Too much of a good thing in your CSA share? Keep watching for details 📖 📖 📖 #new #cookbook #pesach #פסח #kosher #cooking #jewish #preparation #holiday #letseat #newbooks #shopsmall #shoplocal # Tix are on sale Friday, August 3 . toronto cooking classes Whether you're in the Distillery District, Leslieville or Yorkville, The Chef & The Dish offers Private Culinary Experiences in your own Toronto kitchen. 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. Do you have a love for cooking or just want to learn something new in the kitchen? Presenters from the USA, Canada, across Europe and Israel will come together to share their knowledge, skills and delicious eats with attendees. Forget the frying, margarine & frozen puff pastries. Chef Anna Roy will be at the stove, preparing a flavorful and aromatic dinner of steaming rice, dal and much more. 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. We promise to resume in-person classes as soon as it is safe to do so. 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. Worried about wasting perfectly delicious summer fruits and veggies? The Annual JDC Symposium explores some of the most challenging global regions for Jews around the world. She’ll be chatting with food writer and editor Gabriella Gershenson. ♥♥♥ This will be my 4th time attending this retreat. There are a wide array of classes and demos to chose from. Click here to read how much I loved attending the Hazon Food Conference in 2012. 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. Hallelujah! Check out this great Vegetable Boot Camp for some new ideas for veggie based dishes. The historic and beautiful SCHOOLHOUSE restaurant in Wilton, CT is launching their mid-winter vegetarian dinners again.
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