KlezKanada Cooking Class Series: Leah Koenig & The Wandering Chew
A series of cooking classes with some of the greatest chefs and scholars of Jewish cuisine from Montreal and New York.
Date and time
Location
Online
Refund Policy
About this event
Tuesday-Friday, August 25-28th:
3:45-5:00 PM EDT
Come to one, or come to them all!
Tuesday:
Summer Shtetl Cuisine: The Ashkenazi Summer Kitchen with Leah Koeing (Brooklyn, NY)
Ashkenazi cuisine is beloved for its rich, rib-sticking fare - think: kasha, knishes, cholent, and endless pans of browned onions. But during the height of the summer, Jewish home cooks in Eastern Europe also delighted in fresher fare. This interactive cooking class class will explore the dishes (things like sour cherry soup, schav, dill-flecked potato salads, farmer’s cheese with spring onions, caraway cabbage slaw and, pickled vegetables) that delighted the Ashkenazi table during the warmer months. Recipes will be provided in advance of the class for anyone wanting to cook along.
Wednesday:
The Tradition of Ashkenazi Fermentation with The Wandering Chew (Montreal, QC)
Fermented foods are a staple of the Ashkenazi table, bringing a welcome brightness and zing to starch or meat-heavy meals. In Eastern Europe, lacto-fermentation (using a salt-water brine instead of vinegar) was a way of preserving vegetables at the end of the summer for the long cold months ahead. Join The Wandering Chew for a hands-on workshop where you’ll learn about the basics of lacto-fermentation, a little about its history in the Ashkenazi community, and how to make your own pickles and sauerkraut. A list of ingredients will be provided in advance of the class for anyone wanting to cook along.
Thursday:
The Beauty in Ugly Stuffed Vegetables with Leah Koenig (Brooklyn, NY)
Jewish cuisine is global, a deliciously diasporic mishmash. But one thing that nearly every Jewish community – from Romania and Poland to Syria, Morocco, and India – have in common is a deep affection for stuffed vegetables, the culinary technique that transforms a bit of meat or starch into a soulful and seductive (if textbook unattractive) centerpiece. Join cookbook author Leah Koenig (The Jewish Cookbook, Modern Jewish Cooking) for an interactive cooking class that explores the cultural particularities of this universal Jewish food. And come away appreciating your Bubbe’s stuffed cabbage in a whole new way. Recipes will be provided in advance of the class for anyone wanting to cook along.
Friday:
Full of Sweetness: The Montreal-Jewish Bakery Case with The Wandering Chew
The sweet treats that come at the end of a Shabes or holiday meal originate in different countries across the Ashkenazi diaspora. Think honey and ginger cakes from Germany, cheesecake from Poland and Russia, strudel from Hungary, and yeast cakes from Austria. In the spirit of this sweet tradition, join The Wandering Chew to learn how to make Montreal’s unique dessert, the cheese bagel! In addition to the workshop, we will discuss the history of Jewish sweet desserts. As Montrealers with a plethora of Jewish bakeries in our own backyard, we promise we’ve become quite the dessert experts! A list of ingredients will be provided in advance of the class for anyone wanting to cook along.
More information: klezkanada.org