Shannon Sarna
Mondays, 6:30 – 8:30 PM
November 1, 15, 22, 29, December 6, 13
OFFERED IN-PERSON
A Jewish Year in Food
There’s no getting around it: Jewish holidays mean food. Lots of it! And not just any food but dishes that tell our stories even as they fill our bellies.
This course will help you prepare those delicacies with greater panache — and to greater plaudits — following the cycle of holidays.
So, don your aprons and prepare to become Jewish holiday culinary mavens.
Class 1: Chanukah
- Traditional potato latkes
- Sephardi leek patties
Class 2: Purim
- Hamantaschen
- Roasted chickpeas
Class 3: Passover
- Potato kugel
- Syrian cheese & spinach Jibn
Class 4: Shavuot
- Blintzes, two ways
Class 5: Rosh Hashanah
- Round challah shaping
- Apple tarts
Class 6: Sukkot
- Stuffed onions with pomegranate
- Manischewitz sangria
Editor of the food blog The Nosher, Shannon Sarna was born to an Italian mother who loved to bake, a Jewish father who loved to experiment, and had a food chemist grandfather. Her writing and recipes have been featured in Tablet magazine, JTA News and Buzzfeed, among many other publications.
The Robert S. and Kimberly K. Kravis Course in Jewish Studies
212.507.9580 | EmanuelStreickerNYC.org