March
25

March 25

Zoe Kanan:

All About Desserts

Forget dry sponge cake and sherbet to top off your spectacular meal. The James Beard–nominated pastry chef Zoe Kanan, who ran the pastry program at The Freehand, will take us into uncharted American confectionary and frozen waters based on her Texas roots. With her guidance, you will learn to make a cardamom and lemon macaroon tart, a matzo meal and sunflower seed take on her grandmother’s chocolate lace cookies and, for vegans, a no-churn spiced peanut-date ice cream.

Thursday, March 25
 | 
11:00 am
Eastern
Free
Free

A week-long virtual series

We are happy to offer these webinars free of charge in these challenging times and hope you enjoy them. Any contribution to support our efforts is appreciated.

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Thursday, March 25
 | 
11:00 am
Free
Free

Forget dry sponge cake and sherbet to top off your spectacular meal. The James Beard–nominated pastry chef Zoe Kanan, who ran the pastry program at The Freehand, will take us into uncharted American confectionary and frozen waters based on her Texas roots. With her guidance, you will learn to make a cardamom and lemon macaroon tart, a matzo meal and sunflower seed take on her grandmother’s chocolate lace cookies and, for vegans, a no-churn spiced peanut-date ice cream.

A week-long virtual series

We are happy to offer these webinars free of charge in these challenging times and hope you enjoy them. Any contribution to support our efforts is appreciated.

The Temple Emanu-El Streicker Center Cooking School: Passover Around the World

Chopped liver, matzo ball soup from the Manischewitz package recipe, your mother’s brisket and the same old macaroons . . . Sure, there’s something reassuring about recycling the seder menu your family has used for three generations. But there’s also something intriguing about mixing things up.

The Temple Emanu-El Streicker Center has assembled a team of all-star chefs who will not only expand your culinary repertoire but will offer you a gastronomic tour of how the Jewish world celebrates our Festival of Liberation.

All sessions will be moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.

Register for the series here!

Monday, March 22
Fany Gerson: South of the Border Starters

Tuesday, March 23
Leah Koenig: Pesach Main Courses, Italiano

Wednesday, March 24
Adeena Sussman: Sababa Side Dishes

Thursday, March 25
Zoe Kanan: All About Desserts

 

*All sessions start at 11:00 AM EST

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The Temple Emanu-El Streicker Center | One East Sixty-Fifth Street | New York, NY 10065