Jewish Life

Paula Shoyer, local pastry chef and owner of Paula’s Parisian Pastries Cooking School in Chevy Chase, offers sweet and satisfying instructions for Passover pastries that will surprise everyone. Participants will make marble chocolate matzah and mini lemon meringue tarts with a walnut crust. Shoyer will also demonstrate how to make chocolate mousse truffle cake.

Shoyer’s latest book, The Kosher Baker, was named one of the best holiday baking books by The Washington Post Express.

Paula Shoyer, local pastry chef and owner of Paula’s Parisian Pastries Cooking School in Chevy Chase, offers sweet and satisfying instructions for the classic chocolate babka.

Shoyer’s latest book, The Kosher Baker, was named one of the best holiday baking books by the Washington Post Express.

It’s cold and flu season and you need some Jewish penicillin stat! Join Modern Jewish Mom Meredith Jacobs to learn how to make chicken soup, matzo balls, and challah.

This hands-on class is limited to 30 people. Participants will receive a list of cooking supplies to bring to class.

Love sushi but unsure if you’d ever be able to make it yourself? Think again. In this hands-on class, learn to make variations of some of your favorite rolls and side dishes, using both cooked and raw ingredients. Maki (sushi rolls) with raw and cooked fish, vegetarian sushi, tempura rolls, and more will be on the menu.

Eve Klein has taught a variety of Jewish-themed cooking classes. Her repertoire includes Passover desserts, alternative Chanukah foods, vegetarian cooking, side dishes and accompaniments, and cooking with fresh herbs.

Come in your PJs to celebrate the second night of Chanukah! Jewish children’s author Jacqueline Jules will read from her book, The Ziz and the Hanukkah Miracle. Children can have their photo taken with Ziz, the puppet. Enjoy latkes and sufganiyot, play dreidel, sing songs, light the menorah, and eat a light dinner. Program ends at 8:00 pm.

For those with young children.
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EVENT LOCATION: Alliance Française
2142 Wyoming Avenue NW
Washington, DC 20008

Jewish cooking in France is as diverse as the French landscape. Beyond the copious falafels and the Eastern European pastries served on the Rue des Rosiers in Paris, dishes draw from a combination of influences: Ashkenazim, Sephardim, and the French regions where they evolved, on the continent or in the old colonial Empire. Joan Nathan is the author of ten cookbooks and an inductee into the James Beard Foundation’s Who’s Who in American Food and Beverage.

Followed by a book signing and reception with dishes made from recipes in the book.

Get ready for Shabbat Around the World: India as Shulie Madnick, an Indian Jewish food blogger, teaches us how to prepare a vegetarian Indian meal, traditional to the Jewish community of India. The demonstration will include tastings of all dishes.

Challah Back is an initiative to help provide food to homeless people in DC. This project involves baking challah and donating it to Miriam’s Kitchen, a non-profit that provides meals and services to hundreds of homeless people in need in DC. Join us for a training and orientation session to learn how to bake challah and to sign up for future volunteer shifts.

In The Food Matters Cookbook: 500 Revolutionary Recipes for Better Living, Mark Bittman offers over 500 recipes for fresh, delicious dishes that rely largely on fruits, vegetables and whole grains. Fish, meat, and poultry are treated as garnishes and for those who prefer to avoid meat, there are plenty of vegetarian recipes.

The book also discusses why food matters to our health and to that of the planet. There’s information on what ingredients are best and how to buy seasonally, responsibly, and sustainably, whether you’re shopping for tomatoes or grass fed beef.

Bittman is the author of the New York Times column, “The Minimalist” and a frequent contributor to the newspaper’s In/Dining Out section. His previous books include Food Matters, Mark Bittman’s Kitchen Express, The Minimalist Cooks at Home, How to Cook Everything, and Fish.

Do you think you have what it takes to reach sacred levels of gastronomy and be hailed as a notorious “holy chef?” In honor of the Olympics, we will pay homage to our neighboring country to the North with a special ingredient: MAPLE SYRUP!

Chefs may opt to cook any dish as long as it involves the sticky and sweet syrup. Maple Syrup: it’s not just for pancakes anymore.

Not a chef? Come test your foodie knowledge and sample the divine dishes. Rate them based on taste, creativity, and of course, overall holy awesomeness. Don’t miss this chance to show off your heavenly treats. Please click here for detailed contest instructions.

*All ingredients used in Holy Chef: Maple Mania are certified kosher, but we cannot guarantee that each dish will be prepared in a kosher kitchen.

6th in the City: For those in their 20s and 30s