Join Paula for a chat and some noshes. All levels . 9:00am – 1:00pm Price: $65 for one, $105 for two; beer and wine available for purchase. This lecture, which is open to the public, is part of a Jewish Environmental Ethics Series at JTS. 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. Learn the proper tasting protocol as you explore France’s first organic, kosher mevushal champagne. Saltsman’s inspiring cookbook, THE SEASONAL JEWISH KITCHEN, will be sold at this event. This is a hands-on class in a kosher kitchen. Come learn and be inspired! Menu is veg heavy all the time, too. These 12 CT wineries will be featured and sampling. 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. Are you hankering to taste dishes that temp you from food trucks you pass each day? * Need a daytime class? Click the link with the attached flyer for more information. Is your latke making style nouveau or more like Bubby’s? Naama Shefi, EatWith and independent Culinary Curator, Mitchell Davis, author and VP of the James Beard Foundation. Do you have a bumper crop in your garden? Westport Farmers’ Market opens Thursday, May 23 with 30 plus vendors and a weekly rotation of  local chefs sharing tastes and tips. Don’t forget to tell your kids, or better yet, shop for food items WITH them. Book a cooking class in Boise today and revel in the city's culinary excellence! Taste highlights from the Fancy Food Show, learn what’s cooking at gourmet spots, restos, and on the streets around NYC and beyond.  Click here for info./tix. November 4, 2012- 2-4:30 at the 92Y Tribeca, NYC. Edibles prepared by 92YTribeca Executive Chef Russell Moss. To secure your spot, send check to Kosher Like Me. Click here for more info and to purchase tix ($95. 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”.  Check out the goodies this Thurs. This class is taught in a kosher kitchen. 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? Brooklyn, NY 11230, 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. We are proud to be the only kosher private chef service in the world, to have a designated Pesach kitchen; where we prepare elaborate Yom Tov cuisine, while adhering to the strictest hechscher. Sweet potato rugelach, gumbo with creole matza balls, collards sautéed with griebenes? Join the conversation as proprietors of Katz’s Deli, Russ & Daughters, and Isaac’s Bake Shop dish with food critic Arthur Schwartz and WNYC’s Leonard Lopate. Cooking Classes with Bonnie Stern Note that they are  mostly veg and all kosher…Not a coincidence! 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. 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. Bold flavors, simple ingredients and healthy attitudes come together in this exciting resource. For more info and a listing of events click here. What an array! Find full descriptions and registration info. Top it off with grilled pears graced with coconut milk caramel, kataifi, quince and cranberries. Classes, demos, chef talks, markets, readings and films will be presented at many venues across the city. Plenty of great Kosher wines will be available along with tasty vegetarian nibbles. For more information on this exciting menu and to register click here. Dreidel spinning and other games, well, that’s up to you. Add flavor and laughs to your Seder when you bring along or ship ahead Gefilteria‘s fresh, artisanal Gefilte 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. This year’s Street Fair is presented by The Workmen’s Circle in partnership with National Yiddish Theatre Folksbiene’s KulturfestNYC. Click here for more deets and to buy tix. 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. Join other enthusiastic bakers and learn to bake challah from a NYC pastry chef at one of EatWith‘s first NYC events. 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, click here for more information and to buy ticket. Yes, a nosh will be served. 2015 Winter Conference Class is in Bedford/Stuyvesant, Brooklyn- more specifics upon registration. 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. 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. Community Plates is hosting a blowout of a party, on October 9, to raise much needed funds for their efforts. The SCHOOLHOUSE in Cannondale, CT is launching their Vegetarian Wednesday dinner series again. If you’d like to order premium Mexican sweets from Fany’s company La NewYorkina, you can do that via Goldbelly here. A deli lunch catered by Katz’s, 2nd Ave Deli (kosher) and Mile End will be served. Click here for more information and to buy tickets. All meat is kosher and vegetarian options abound. Programming begins at 4:00. Drop in for any or all sessions. And more: they’re Kosher, GF, vegan, dairy free, GMO free and delicious. This class will be taught in a kosher kitchen. Join Dan and Yair Lenchner, Manna Catering, at The Foundry in Long Island City, Thursday April 26 @ 7PM http://www.thefoundry.info/directions.html, Reflections of Taste and Place: A Multi-Sensory Celebration of Israeli Art, Food & Wine. 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.*. Israeli dried fruit salad with grapes, almonds, mint, and honey. We wait for this all year! Crops were flash frozen to provide summer freshness all winter long while supporting local farmers. “Let’s Brisket”, is scheduled for Tuesday , December 18, 6PM at the Center for Jewish History, NYC. A reception featuring Erin Patinkin’s brisket inspired cookies from Ovenly, will follow. Latkes? Pre-program kick-off: click here for more info and to purchase tix. The Center for Kosher Culinary Arts (CKCA), Brooklyn, moves a load of great classes to the professional kitchen at The Ramaz School on the Upper East Side, NYC in the summer. Contact Michelle at Cake Suite, Westport, CT,  to place your special order for your Chanukah festivities. Enjoy eating dinner together at end of class. Wine and beer available for purchase. $55.00 for 5 courses. Did you know that wine is being made in CT?? Mark your calendars and buy tix early! What does it take to go from a Polish shtetle to NYC’s favorite Jewish culinary institution? Enjoy a complimentary tasting flight of just pressed oils at Olivette’s tasting room and shop, Darien, CT. through December 31. click for vendor list and more info. each.  Learn to make Syrian yellow squash pie with cucumber yogurt sauce and Turkish yogurt cake with semolina and lemon zest, among many other items. Click here for more info and to reserve your spot. This class is taught in a kosher kitchen and may include meat and chicken. Wesleyan University is gathering food bloggers and writers for Foodstock on Sat. Eat your way through an international food court featuring kosher Jewish delicacies from Persia, Ukraine, Morocco, Israel and more! 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). Miracle? Canning 101 with Hudson Valley food preservationist, Michaela Hayes, You’ll learn how to can, preserve, make pickled veggies and chutneys. Looking for inspiration? Kosher keepers: vegan means parve and that’s a great thing. Lunch will be catered by Chef Cecily Gans, The Main Course, LLC. Owner, Chef Time LaBant sources from area farms and wows his guests with big flavors derived from ingredients that are grown by his neighbors. Class begins May 21 at ICE, NYC. What makes honey taste like sweet and buttery blueberry blossom? Kosher and Vegetarian meals may be ordered 48 hours in advance. The nut-free bakery makes wonderful challah, bagels, homemade matzah ball mix, and blueberry buffaloes (a cross between a Danish and a bun).  Tix sell out and will not be sold at the door. RSVP on their Facebook page and join neighbors and local merchants.  There will be ample samples to nosh at this event. While the blind judging happens behind closed kiddush room doors, celebrity judges will be there to taste and shmooze with the crowd. Recipes and ingredients for Fany’s strawberry jelly doughnuts will be emailed to ticket holders in advance of the event. Head over to the East Village’s modern Thai kitchen for some hands-on Thai cooking tips from the chefs of Ngam.  All dishes can be prepared vegetarian or vegan and will be made using locally sourced ingredients! Address will be given upon registration. Join Joan Nathan in conversation with Pati Jinich, Louisa Shafia and Ari White as they dish about what’s cooking WAY beyond matzah balls.  +  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. And you’ll be doing a mitzvah as you nosh! Click HERE for more info and to purchase tix. 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. When: Wednesday, February 19th at 7:30 pm This is a family event with plenty of fun for the kiddos. 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. Select galleries will be open prior to the talk. Pricing: $525 for up to 6 people. And it’s certified OU, parave. October 25, 11:30-1:30 at Chabad of Westport. Click here for more info and to register. The studio is the city's only cooking school with a kosher-certified (COR) kitchen, according to Sally Szuster, a spokesperson for the UJA Federation of Greater Toronto. First class: Summertime Shabbat, A celebration of peak season ingredients. Danbury, CT. Join other enthusiastic bakers as we prepare an array of  hamantaschen.  Share with family and friends as you explore a variety of scrumptious fillings. The historic and beautiful SCHOOLHOUSE restaurant in Wilton, CT is launching their mid-winter vegetarian dinners again. Cooking Demonstration and Tasting with Alessandra Rovati, food historian, cook and writer at www.dinnerinvenice.com. Cooking Classes Get a taste of the best of Eataly with virtual classes, events, and our new monthly wine club featuring a rotating selection of regional Italian vini each month**! Enjoy beer from the Brooklyn Brewery and head home with your own jar of homemade pickles! Please brew a fragrant cup of tea, grab a nosh and stay a while. AMG Catering believes that if you give a man a fish, he eats for a day. Like-minded eaters:  here’s a dinner where everything is fair game…. Thursday February 12; 6-9 PM; $45.00 (this is a steal, folks!). Message for information on larger groups. Indulge in noshes from the tri-state’s best kosher restaurants and caterers. JCC Manhattan, 334 Amsterdam Ave. at 76th St., NYC (kosher kitchen). My Kosher Kitchen @ COR:Two New Cooking Classes in the GTA COR's Director of Culinary Education Nancy Weisbrod is offering two new cooking classes in April and May 2013. Click here for more info and to buy tix for this 92Y event, NYC. Manhattan will be buzzing with an array of events, too! Contributions to small businesses and others struggling with food insecurity are encouraged and appreciated. Pay $5.00 to enter and chose from a wide array of small plates. She’ll be cooking up a harvest dinner with the best of the season’s produce from local markets at this five course vegetarian feast. Learn how these recipes were adapted by Jewish refuges after the war and how this region’s food differs from more familiar Jewish cuisines. Are you up for a dining adventure with new friends and expert hosts in their Brooklyn home? Food Journalist Gabriella Gershenson will be dishing about all things Jewish food with cookbook authors Adeena Sussman (Sababa: Fresh, Sunny Flavors from my Israeli Kitchen)and Leah Koenig(The Jewish Cookbook)at Symphony Space, NYC, in the FoodTalk series. Isaac Bernstein - Pomegranate . Mollie Katzen, author of the much adored THE MOOSEWOOD COOKBOOK, shed new light on the way a generation of Americans thought about vegetarian cooking. and to purchase tix. Click here to learn more and to buy tickets. Join the discussion today. Complimentary noshes, drinks and music by Lisa Gutkin of the Klezmatics. Have you heard? 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. Rachel Ringler, challah enthusiast and expert, will teach this hands-on class. For reservations and more info contact manna@mannacatering.com. 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. Wine is included. Together we choose a menu and a convenient time. 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! Farm to table thought leader, Dan Barber joins food writer/editor/critic Ruth Reichl in convo with James Beard award winning author, Michael Ruhlman. Three restauranteurs express their passion for this super food and ancient staple of the Middle East in HUMMUS! They’ll be discussing the evolution of Jewish fusion dishes rooted in the southern cuisine, race, community and identity. Israeli cuisine is finally on the tip of Americans’ tongues and they love it! Tastings and conversation are sure to thrill. Meet the makers of some of the most exquisite chocolates from around the world. 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. Check out this great offer. May 5, 9-5. 1-3:30 PM at DeGustibus Cooking School @ Macy’s, NYC. 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. for more info and to purchase tix click hereÂ, Haven’s Kitchen, NYC, presents Korean Home Cooking- Vegetarian Summer Edition. All salads and dips in this class are meant to be paired with your handmade pita pockets. The After Hours Kubbeh Project is a pop-up serving Jewish Iraqi comfort food in a creative environment. }. A six course tasting menu will be served to guests around a communal table as each course is introduced by the Moss team. Keynote speaker: Sara Esther Crispe. Luscious dishes like Matbucha and Tanzeya will follow cocktails and canapes that kick off the celebration in the teaching kitchen. Click here for more info and to reserve your seats. Learn to make juicy dumplings and other dim sum favorites with Chef Shaya Klechevsky at Marlene Meyerson JCC in Manahattan. Price: $85 for one with 1 cookbook, $155 for two with 1 cookbook. Learn about JDC’s** lifesaving work in Eastern Europe and enjoy sampling Ashkenazi sweet and savory delights and pickle brine-based cocktails and martinis from The Gefilte Manifesto: New Recipes for Old World Jewish Foods. The Schoolhouse is only offering these Vegetarian Wednesdays in January. This is an annual tradition and a genuine Lower East Side experience, all happening in Russ and Daughter’s newest location in Brooklyn. You love her food at Balaboosta and Bar Bolonat in NYC;  imagine what her Yeminite via Tel Aviv influenced brunch from her home kitchen will taste like! Meals will be kosher style. A series of 5 classes is $300 per household and classes are limited to 12 households. Recipes provided in advance once payment received. He’ll be dishing about his latest cookbook, Plenty More, and we can’t wait to see what’s new! Click here for tix and to see who’s on the panel. Think you know it all? Class dates are July16, August 13, September 3; 6:30-8:15 PM. Flavors like this Chocolate Hazelnut Fudge, Caramel Ginger Cookie and Mint Chocolate Galactica satisfy the most sophisticated palates. Please join me, Liz Rueven, in conversation about conscious eating and the impact of choices we make. Click HERE to see menu and to register. Classes are designed to help all levels of cooks explore ideas and flavors through a Jewish food lens. Click here for submission guidelines and deets. Learn about Chanukah traditions, taste the unique flavors of this Italian region, and learn to make items your family will be wow’ed by! You’ll find a variety of kids’ cooking and baking classes, camps and birthday parties to get your budding chef off on the right foot. You’ll learn the history of this ancient bread as you knead, braid and bake your own loaf. Skirball Center at Temple Emanu-El; 10 East 66th Street,  NYC. While you are free to collaborate on the exact menu items, this Chanukkah she is whipping up detoxifying latkes, healthy raw vegan desserts, and creative side vegetable dishes, all with immune-boosting spices and fermented ingredients (which is “really great for the gut, especially during the holidays when people tend to overindulge,” she says). 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. Check out her website and give her a ring to set up your private cooking class. A contribution of $5.,to help boost the proceeds, will be requested at the door. Armenian Red Lentil Soup with Apricots, Lemon, and Thyme; Register in advance to save your place in breakout sessions you won’t want to miss. Article by Daniel Ben-Tal, photo: David Silverman. For more info and sign up click www.wintersunfarms.com and check Westport, CT as your pickup point! Add to your wish list to find out about new dates. Register for group tours or set up your own group here. If you’re in NYC, Chef Jennifer Abadi leads fascinating Jewish food tours of the Lower East Side of NYC. Challah Baking at Marlene Meyerson JCC in NYC. 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. Class is being held at 159 Kings Highway North. This one is perfect for vegetarians and anyone KLM! Those are merely hints. 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. 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. September 6 at 6 PM. Enjoy the videos and music you love, upload original content, and share it all with friends, family, and the world on YouTube. And your children have been sitting all day long too so get them on their feet! We’ll be keeping the conversation going on facebook, too. 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. 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. members). The Kosher Culinary Center offers the highest quality of education. Arrive early on Wednesday, November 21 at the Westport Farmers’ Market, for best selection. Check out this great Dad’s Day gift idea: The Center for Kosher Culinary Arts is hosting a juicy hands-on cooking class for men who love to grill! All sessions are at Sport Hill Farm, Easton. 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. Jones Family Farm in the White Hills of Shelton, CT presents CT Harvest Grill, Sip and Savor. But if you teach a man to cook fish, he can eat for a lifetime. NEW YORK — On the first day of class at a new kosher cooking school in Brooklyn, 22-year-old Erica Zimmerman carefully slices raw potatoes into a stainless steel bowl.Zimmerman, a student at New York University, says she’s always been interested in cooking, but as an observant Jew only wanted a kosher school. Check out this sublime salmon with a medley of beets, pea shoots, radishes, heirloom bean and kumquats. SONO Bakery owner, John Barricelli, will share baking secrets, and nibbles at the Westport Arts Center during their Lunch-Escapes series, Wednesday, August 8. Book-signings and Klezmer tunes-  maybe even dancing in the streets! 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. Join him for a zoom presentation with the Culinary Historians of NY. And that is exactly what they are going to do in their winter Fish Cooking Class this January. Cook with a chef in Italy, Japan, Spain - without leaving home - all in a private video conference - just you and the chef. Metropolitan Pavilion, NYC Join Jennifer Abadi, author of A Fistful of Lentils: Syrian-Jewish Recipes From Grandma Fritzie’s Kitchen, to learn the basics (and secrets)of her family’s delicious recipes. At all events, Paula will share her personal story about how a lawyer became a pastry chef and got published, tell funny and inspiring stories  such as how she came to bake in her grandparents’ former house, how to make traditional Jewish dishes healthier, and explain how she wrote a cookbook to cope with loss. js.src = "//connect.facebook.net/en_US/sdk.js#xfbml=1&version=v2.10&appId=323313721465785"; Warrup’s Farm (organic) in Redding, CT. as they demonstrate how sap is collected and made into syrup. Spend Sunday, March 4, 3-6 PM tasting and planning your wine menu for Passover and other eves. 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. $150. 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). Join kosher baker Paula Shoyer at ICE (Institute of Culinary Education), NYC, for her sweet Chanukah baking class. green mango salad, coconut rice, spicy cauliflower, fried fish with tamarind and chickpea flour macaroons flavored with cardamom. 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. Learn more about White Gate Farm’s year round farm stand, cooking classes and other offerings here. For more info and to buy tickets click here. By then, you may be up for a little adventure away from your own kitchen, I know…. Click here to register; $105. This can be for adults or children. Bring your game on as you face the market basket you’ll be given. Join Context for a walking seminar with docent Jennifer Abadi, chef, cooking instructor and cookbook author on February 12, 10 AM- 1 PM. Classes can be single classes or a series. Click here for more info. Michael Solomonov, James Beard Award winner, restauranteur and cookbook author, Michael W. Twitty, Judaic studies teacher, culinary historian with a passion for examining African- American food-ways and Jewish culture, Chef Rossi, owner and executive chef of the Raging Skillet, radio show host of long-running BITE THIS, Presented by Jewish Book Council at The Jewish Museum, NYC. 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. Syrian Stuffed Cabbage with Rice, Chickpeas, Raisins & Sweet & Sour Tomato Sauce Whip up multiple dishes using greenmarket ingredients with Chef Irene Yager. includes dinner, wine and cocktails. For anyone kosherlikeme, you will have plenty to nosh on. $80 per person. Recipes are all vegan/pareve (except for one which includes optional dairy). Philly Farm and Food Fest at PA. Convention Center Annex, Philadelphia. Do you have a love for cooking or just want to learn something new in the kitchen?