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X-WR-CALNAME:Sixth & I
X-ORIGINAL-URL:https://www.sixthandi.org
X-WR-CALDESC:Events for Sixth & I
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TZOFFSETFROM:-0500
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DTSTART:20210314T070000
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DTSTART:20211107T060000
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DTSTART;TZID=America/New_York:20210124T180000
DTEND;TZID=America/New_York:20210124T180000
DTSTAMP:20260718T130656
CREATED:20210104T145956Z
LAST-MODIFIED:20210111T140007Z
UID:33853-1611511200-1611511200@www.sixthandi.org
SUMMARY:Jewish Flavor: Slow-Cooked Stews
DESCRIPTION:This class meets Sundays\, January 24 and 31 at 6:00 pm.  \nShabbat overnight stews have existed for centuries throughout the Jewish diaspora\, providing a solution for the ancient Jewish desire to feast on a hot meal on Shabbat when kashrut laws forbid cooking. Preparing a dish in advance and cooking it overnight created a new method of cooking that resulted in caramelized\, juicy\, and tender dishes. In this two-part class\, Chef Vered Guttman demonstrates how to make overnight stews from around the world. \nMenu and recipes for January 24: \n\nTunisian areesa: a wheat and meat stew\, the original cholent\nAshkenazi cholent of beans\, potato\, and bone marrow with kishka\nMoroccan cholent\, called s’heena\n\nMenu and recipes for January 31: \n\nIraqi t’beet\, a chicken dish stuffed with rice\nYemeni jachnoon rolls with spicy fresh tomato sauce
URL:https://www.sixthandi.org/event/jewish-flavor-slow-cooked-stews-2/
LOCATION:Sixth & I (Virtual)\, 600 I Street NW\, Washington\, DC\, 20001\, United States
CATEGORIES:Jewish Education,Jewish Life
GEO:38.900632;-77.020256
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