There's more to Jewish Cooking than Chicken Soup and Gefilte Fish (a talk/demonstration/tasting)
Join us for an interesting and delicious journey with food expert Rebecca Ets-Hokin as we explore how classic Jewish food that was popular from the time of the Gold Rush through the 20th century has taken novel twists and been recreated. Come and whet your appetite on chopped liver that has become eggplant caviar and gefilte fish transformed to poached salmon with fresh salsa verde, and several other offerings.
About our Speaker: Rebecca Ets-Hokin, Certified Culinary Professional, is a well-known culinary personality in Northern California. She was the author of the cooking column for the j. Weekly for 10 years, and her knowledge of Jewish food and kashrut is extensive. She lectures all over the Bay Area on Jewish food and Israeli cuisine, and teaches numerous Jewish cooking classes.
Brought to you by: Jewish LearningWorks, Newton and Rochelle Becker Charitable Trust and Diane and Howard Zack
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