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Jewish Flavor: Slow-Cooked Stews

Shabbat 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. With Chef Vered Guttman, learn how to make stews from across the Jewish diaspora including a Tunisian wheat and meat cholent, Iraqi t’beet (chicken stuffed with rice), and more.

Date:
Jan 24, 2021 • 6:00 pm
Admission:

Single class: $12
Two-class package: $18
Free to those in financial need.

Category:
Jewish Education