Jewish Life

This class is offered Wednesdays, February 2, 9, 16, and 23 at 7:00 pm. Classes are not cumulative and can be taken together or individually.

For centuries, culinary traditions have helped Jews across the diaspora stay connected to their history and identity through recipes passed down from generation to generation. From rituals to holidays to life cycle events, food has always been intrinsic to the Jewish experience.

In this introductory series, Chef Vered Guttman will discuss and demonstrate dishes, predominantly from the Ashkenazi tradition, to provide beginners with a set of foundational Jewish recipes. Featuring classics like kreplach and kishkas and unexpected takes on kugel and chicken soup, Chef Vered will offer step-by-step instructions so you can cook in real-time at home while learning about the symbolism and context behind some of the most beloved recipes from the Jewish culinary world.

February 2: Snacks and spreads

• Chopped liver
• Chrein (horseradish with beets)
• Dill pickles
• Chicken soup with chicken liver stuffed matzah balls
• Kreplach

February 9: Shabbat meals

• Cholent
• Kishka
• Jerusalem kugel

February 16: Savory favorites

• Brisket
• Potatonik (yeast and potato kugel from Galicia)
• Tzimmes

February 23: Sweet(s) talk

• Original babka in a kugelhopf pan
• Apple, pear, and prune compote
• Vishniak cherry liquor