Tradition, Tradition: Sustainable, Sustainable! free
I am teaming up with my friends Liz Alpern and Adam SaNogueira to cook a Tu b’shevat Shabbat dinner of three traditional Jewish dishes with a twist. Each of us will show how a classic dish can be adapted for various geo-diverse climates by using local staples and produce to make it plant-based and more sustainably sourced, yet just as meaningful and delicious. We’ll discuss the origins of each dish, what makes it Jewish and why it’s worth preserving and adapting.
Menu
Chopped “Liver”
Crispy Tofu Tsimmes
Gold Rice Pilaf
Please RSVP for this free event.
Basic Cooking Skills $30
Each week we’ll learn and practice at least one cooking skill and one knife skill. In each class we’ll make at least two dishes that will complement each other and make up a part of a meal (dinner) for a family of 4-6. Menus will be mostly plant-based with some dairy and optional meat interspersed. Adult supervision needed for some of the stovetop cooking. Ingredient and equipment lists sent the week before each class.
Class is designed for students 9-11 years old and limited to 8 students.
photo by Frederic Dupont
Menu
Lentil Soup
Pan-Roasted Bread (made from scratch)
Skills: Measurement and Timing; making a bouquet garni
Knife skills: basic peeling and slicing
SOAR Enrichment Fundraiser $68
Menu
Parsnip Curls
Tamarind Pomegranate Fish, Chicken or Plant-based Stew
Rubied Rice
Scarola a Insalata
Handcrafted Valentine’s Chocolates