Like My Bubbe Used to Make It: An Exploration of Old World Ashkenazi Cooking and Food Practices
July 2 @ 7:30 PM - 9:30 PM
Dive into the world of classic Ashkenazi flavors! Over the course of this three part series, we will explore the history and techniques of Eastern European Ashkenazi cooking. For the first session, we will make various types of pickles using the old world method of lacto-fermentation, and explore the process of pickling as a way of food preservation. In the second session, we will further explore fermentation by focusing on rye bread made from a rye starter much like sourdough is made. And for the third session, we will make herbed gefilte fish, an old staple of Ashkenazi Shabbat and holiday cooking as well as a symbol of resourcefulness, allowing a single fish to feed an entire family. Our primary guide through this culinary journey is The Gefilte Manifesto by Jeffrey Yoskowitz and Liz Alpern. No skill level or previous experience with baking or cooking required. Come and explore these foods and their history.
Dates: 6/18, 6/25, & 7/2
Time: 7:30PM to ~9:30PM
Questions: ravmoshe@metrochicagohillel.org
Sign up: https://forms.gle/okhHLbbTNEc6YhXK9
