During this private event for the Men's Engagement Division of the Jewish Federation of Greater Hartford, I will join chef Yosi Awad at his Yosi's Kitchen for a demonstration, lecture, and discussion. In addition to sampling various Israeli specialties from Yosi's mind, we will also be sampling a chulent. I will discuss some things connecting with Israeli food, and more […]

Israeli chefs have recently conquered the culinary world, but what about all those foods they left behind at home? What do these dishes say about Israel itself? From falafel to petitim, meurav Yerushalmi to mufleta, I will reveal the culture behind the distinctive foods that make Israel so deliciously… Israeli.

Israeli chefs have recently conquered the culinary world, but what about all those foods they left behind at home? What do these dishes say about Israel itself? From falafel to petitim, meurav Yerushalmi to mufleta, I will reveal the culture behind the distinctive foods that make Israel so deliciously… Israeli.

Wherever Jews have spread throughout our complex and storied history, we’ve carried a simple Shabbat stew with us, adapting it to the local ingredients and tastes. A culinary history of this most Jewish of dishes that will whet your appetite, but not sit heavily in your stomach.

We all know that we have to “dip the apple in the honey” on Rosh Hashana. But there are so many more symbolic foods that Jews around the world eat on the holiday. What do all of these foods mean? Why is symbolism such a big part of this holiday? How legit are “new simanim” at the Rosh Hashana table? […]

Common wisdom states that Jews don’t drink. But while it may not be the Jewish vice of choice, all evidence indicates the common wisdom to be wrong. From Biblical times, through 9th century Persia and 18th century Poland, into the modern State of Israel, this talk reveals the fascinating history of Jews and their drinking habit.

A private Global Speakeasy event. An intimate culinary- and libation-infused discussion exploring Jewish and Israeli culture, via food, from the Maccabees to Michelin. Food and specialty drinks will be provided.

A themed, internationally Jewish Shabbat dinner, with an exploration in four correlated parts. The Jewish people are far more diverse than simply Ashkenazi and Sephardi, and "Jewish Food" means much more than Eastern European/American Jewish food. Part of a Scholar-in-Residence weekend.

Wherever Jews have spread throughout our complex and storied history, we’ve carried a simple Shabbat stew with us, adapting it to the local ingredients and tastes. A culinary history of this most Jewish of dishes that will whet your appetite, but not sit heavily in your stomach. Kiddush Luncheon following morning services. (The fee below offers reserved seating.) Part of […]

What makes a food Jewish? Are there any foods that are Jewish without a doubt? Do we ask these same questions about other people’s cuisines? And most importantly, why does it matter what foods are or are not Jewish? A teen program, followed by an informal discussion about life in Israel. Part of a Scholar-in-Residence weekend.

From oranges to chocolate, wine to sugar, most foods today have spread beyond their birthplaces. How did they get from place to place, when, and who brought them? From ancient times until modernity, Jews have been disproportionately involved in transporting ingredients and dishes from place to place. This talk tells the surprising stories of the wandering Jew’s gastronomic impact, and […]

An exploration of the symbolic foods eaten on Rosh Hashana, accompanied by an informal pre-Rosh Hashana "seder," in which we will eat these different foods. Part of a two-day Scholar-in-Residence program.