About the Program
Through cooking demonstrations and tastings, learn about the history and practice of dumpling making in Chinese, Ashkenazi Jewish, and Latin American cuisines. Find out what makes a dumpling and why they are so ubiquitous in diverse food cultures around the globe.
Savor all three of these mouthwatering sessions:
- September 28: Soup Dumplings—Theresa Lin, known as “The Julia Child of Taiwan,” is a chef, cooking instructor, and food stylist and catering director for films, including Eat Drink Man Woman, Life of Pi, and Silence. She has authored sixteen Chinese cookbooks.
- October 26: Kreplach—Alex Reznik is the chef-owner of Ditmas Kitchen & Cocktail Restaurant in Los Angeles. An alum of Top Chef, he is also the former chef of La Seine and FigOly.
- November 30: Empanadas—Homeboy Industries provides services, training, and support to formerly gang-involved and previously incarcerated men and women largely through an array of culinary social enterprises, including a bakery, cafe, and catering company located in downtown Los Angeles.
Speakers subject to change.Facilitator: Lara Rabinovitch, PhD is a specialist in food culture and history. She is the consulting producer for City of Gold (the Sundance/IFC documentary about the Pulitzer Prize–winning food writer Jonathan Gold), as well as a writer for the Los Angeles Times, VICE, Lucky Peach, and other outlets. She co-edited the book Choosing Yiddish: New Frontiers of Language and Culture (Wayne State Press, 2012).