Left to right: Hummus and pita © iStock.com/Arx0nt; Trio of halva courtesy of Hebel & Co.

ClassesFood

Modern Israeli Cuisine

Tuesdays, March 19 and April 16, 7:30–9:00 pm

About the Program

Uncover the secrets to modern Israeli cuisine with three of the best chefs in LA. Cooking demonstrations and tastings explore new spins on Middle Eastern favorites. On April 16, Scott Hebel and Katie Gurvin of Hebel & Co. will share their knowledge of artisanal halva desserts.

Lior Hillel of Bacari kicked off the series on February 19 with his take on lamb kebabs with beet tahini. The March 19 session, featuring Or Amsalam of Hasiba/Lodge Bread Co. doing a hummus and pita demo, is now full.


Facilitator: Lara Rabinovitch, PhD, is a specialist in food culture and history. She served as the consulting producer for City of Gold, the documentary about food writer Jonathan Gold. She has also written for the Los Angeles TimesVICELucky Peach, and other outlets. She coedited the book Choosing Yiddish: New Frontiers of Language and Culture and has taught Jewish history at Occidental College.