click here for more information and tickets to class, Jordanian marinated green olives with red peppers and tamarind, Persian red kidney bean dip with lime juice and angelica powder, Syrian parsley salad with bulgur, lemon, and scallions, Lebanese potato salad with allspice, lemon, and hard-boiled egg, Syrian salmon croquette sandwiches with dill and parsley. was a bit of an initial shock. Bread salad with parmesan cheese mint, thyme and parsley Vegan meals will be available for purchase. She’s doing it again with her new book, THE HEART OF THE PLATE. summer squash pancakes Have you always wanted to learn to bake this old world classic? Diners are known to travel far to arrive at this charming spot along the Norwalk River. Yield: 4 Servings. Endearingly enthusiastic, that energy is contagious, making the anticipation for each coming course ever greater. Have you heard? Leah Koenig, author of MODERN JEWISH COOKING and LITTLE BOOK OF JEWISH APPETIZERS , will join them in conversation as food journalist, Gabriella Gershenson, moderates. Syrian Yellow Squash Pie & Cucumber-Mint-Yogurt Sauce 11-6 Lunch is available, along with a convo about local producers. Read Liel Leibovitz’ beautiful essay about why he was so great. crumbled tofu and crown daisy They’ll be dishing about where our food comes from, how it’s marketed, what is actually good for us and how to be more informed consumers. Learn history, techniques and nosh a little too, at this talk with Francine Segan and acclaimed pit master, Warren Norstein. The New York Times described Cohen as "waging war on the 'eat your vegetables' mind-set" with "vegetable cookery that is original, clever, visually arresting and, above all, a lot of fun to eat. Learn how to assemble a Seder plate and what the edibles symbols mean while General Manager, Beth Lieberman, walks you through the best kosher wine choices for the occasion. A portion of online ticket sales will be donated to Shoresh, a Canadian grassroots Jewish environmental organization. Tix are $30 for a full day pass, if purchased in advance. Wednesday, August 3rd, 11:00-1:00pm. No chance of treif on this menu for Mom’s celebration: Mother’s Day Brunch at Center For Kosher Culinary Arts And what can you cook with all of those roots and stuff? Chefs Jeffrey Yoskowitz and Liz Alpern, co-founders of The Gefilteria, and co-authors of the cookbook, The Gefilte Manifesto: New Recipes for Old World Jewish Foods, will produce 2 dinners exploring the varied flavors and stories of contemporary Polish cuisine stemming from the country’s diverse culinary roots. It has received critical attention for its creative dishes which often focus on a single vegetable. Kosher Food and Wine Experience celebrates its seventh annual tasting event. Register in advance for ticketed tasting classes so you won’t miss out on learning how to pair chocolate with sparkling wine or how to taste and rate chocolate like a pro.