• Cured, PIckled, Preserved image

    Cured, Pickled, Preserved

    Tuesdays, October 13, November 10, December 8, 7:30–9:00 p.m. (3 sessions)

    Ceviche, pickles, and jam have at least one thing in common: they are all preserved foods. In this series of classes, examine the art of food preservation—the age-old method of extending the seasonal life of food.

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  • Tunisian Dinner Experience

    Tunisian Dinner Experience

    Sunday, October 18, 6:30 p.m.*

    $55 General; $48 Members

    Share family histories, savor flavorful foods, and listen to music from the Maghreb at this dining experience hosted by Petit Takett artist Orly Olivier. Throughout the meal, learn about Olivier’s culture and family traditions and be inspired to revitalize your personal family traditions at home.

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  • Michael Solomonov—Modern Israeli Cooking

    Michael Solomonov—Modern Israeli Cooking

    Tuesday, October 27, 8:00 p.m.

    $15 General; $12 Members and Full-Time Students

    Don’t miss James Beard Award–winner Michael Solomonov, co-owner and executive chef of Zahav in Philadelphia, discuss modern Israeli food and his latest book, Zahav: A World of Israeli Cooking. Discover the personal, historical, and cultural influences of Solomonov’s mouthwatering recipes, which fuse flavors from Israel, the Middle East, North Africa, the Mediterranean, and Eastern Europe. Following the talk, taste samples of foods featured in Zahav.

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  • Jewish Brunch 2.0

    Leah Koenig—Jewish Brunch 2.0

    Sunday, November 8, 11:30 a.m.*

    $35 General; $32 Members

    Bagels and lox may be the most iconic Jewish brunch pairing, but they only tell a fraction of the story. Join Leah Koenig, a Brooklyn-based food writer and author of Modern Jewish Cooking: Recipes and Customs for Today’s Kitchen, for a fresh look at starting the day with Jewish flavor.

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