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.