Just over a week ago the Jewish Food Project began and it will be running through March 31st. The series of pop-up cooking events kicked off with a workshop on cooking some unconventional Italian passover foods, like gnocchi and handmade pasta. The JFP aims to highlight the enormously wide variety of food that Jewish communities around the world eat—it’s so much more than matzo ball soup and bagels.
Among the workshops, there’s the opportunity to learn about Argentinian food, Italian food, middle-eastern food, Moroccan food, and modern American Jewish food. Other workshops focus on a skill in particular: cooking with fresh fish, cooking for specific diets, or improving your cooking-for-one game. The workshops are roughly $20 each, and you get more than your money’s worth of food and cooking tips. The workshop leaders were carefully selected and are all experts in their subject matter.
We attended the Flavours of Jewish Argentina workshop, where we made empanadas from scratch, sampled some lentil and sausage stew, and best of all, learned to make chimichurri, a truly valuable new skill.
We have our eyes on the Flavours of Morocco class, as well as the chef-taught Catch of the Day class where you can learn to make the best of whatever fish you can find.
Check out http://www.federationcja.org/en/jewishfood/ for more info!