VIRTUAL CHEF TALK & LESSON PROGRAM (Starts at $400; please email me with details of group size for cost estimate)

MIMOUNAH: A North African Post-Passover Celebration of Freedom, Spring, and Renewal w/Mufleta Flatbread Demonstration

Celebrated at sundown on the eighth or final day of the Passover …

MID EAST BBQ: CHEF TALK and COOKING PROGRAM on Fattoush Salad, Lamb Kufte Kebabs AND Tamarind Iced “Tea”

Summer is just around the corner, and what better way to …

KIBBEH HAMDAH: CHEF TALK and COOKING PROGRAM on Syrian Sour Soup with Lemon, Mint, and Bulgur-Stuffed Meatballs

The word “el’kubbetun/kubbeh(tun)” is a 7th century Classical Arabic word for “ball,” …

SHAKSHOUKA: CHEF TALK and COOKING PROGRAM on North African Tomato and Pepper Stew with Cumin, Olives, and Whole Poached Eggs

Shakshouka — a bright and colorful stew of red tomatoes, orange and …

SEPHARDIC PASSOVER: CHEF TALK and COOKING PROGRAM on Cinnamon Dusted Haroset “Truffles” AND Flourless Macaroons

MENU: Italian Flourless Almond Macaroons with Pignoli Nuts Syrian Flourless Salted …

LASAGNA di PANE AZZIMO: CHEF TALK and COOKING PROGRAM on Italian Style Passover Matzah Pie with Crushed Tomatoes, Basil, and Pot Cheese

Passover is one of the most loved holidays in the Jewish calendar …

EZOGELIN ÇORBASI: CHEF TALK and COOKING PROGRAM on “Ezo-the-Bride’s” Turkish Wedding Soup with Red Lentils, Bulgur, Butter, and Mint

Turkish Ezogelin Çorbasi, otherwise known as “Ezo the Bride’s Soup,” is traditionally …

SPANIKOPITA: CHEF TALK and COOKING PROGRAM on Greek Layered Phyllo Pie with Spinach, Swiss Chard, and Feta

Everyone who loves Greek food knows spanakopita — a flaky pie stuffed …

ANDALUSIAN GAZPACHO: CHEF TALK and COOKING PROGRAM on Chilled Spanish Soup with Tomatoes, Balsamic, Cumin and Coriander AND White Wine Sangria Spritzer with Lime, Peach, Mint

Take a trip to Andalusia where earthy North African spices mingle with …

FALAFEL: CHEF TALK and COOKING PROGRAM on The Original Veggie Burger!

What makes falafel so versatile, and where does it come from? Learn …

BOUREKAS: CHEF TALK and COOKING PROGRAM on Savory Sephardic Spinach and Cheese Pastries

The flaky stuffed börek — a pastry that once made its way …

ALBÓNDIGAS: CHEF TALK and COOKING PROGRAM on The Sephardic Meatball

Whether as a soup or a stew, meatball dishes have become a …

JEWISH CUISINE: CHEF TALK and SLIDE PRESENTATION on What makes traditional foods Jewish?

According to the Wikipedia dictionary, the word cuisine is defined as “A style …

THANKSGIVING VEGETARIAN SIDES: CHEF TALK and COOKING PROGRAM on Roasted Vegetable Salad AND Sweet-Spicy Pumpkin Dip

The traditional American Thanksgiving meal goes back to 1621 when the …

HANUKKAH LOTSA LATKES: CHEF TALK and COOKING PROGRAM on Classic Potato Latkes AND German Apple Fritters

MENU: Kartofl Latke: Ashkenazi Style Crispy Potato Fritters with Celery Leaves …

HEALTHY HOLIDAY DESSERTS! CHEF TALK and COOKING PROGRAM on Vegan Pumpkin Bread AND Gluten-free Peanut Butter-Chocolate Chip Cookies

The holidays are here, baking is in full swing, and dietary restrictions …

CHALLAH BREAD: CHEF TALK and COOKING PROGRAM on Learn to Braid the Best Jewish Brioche AND Homemade Dill Butter

Challah — the iconic braided Jewish brioche — is known worldwide as …

MEDITERRANEAN COCKTAIL PARTY: CHEF TALK and COOKING PROGRAM on Hummus, Feta Dip, Za’tar Pita Chips AND “Rose of Aleppo” Cocktail

MENU: “Rose of Aleppo” Gin Cocktail with Cardamom Syrup, Lemon, Rose …

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Jennifer Abadi | Tags VIRTUAL CHEF TALK & LESSON PROGRAM (Starts at $400; please email me with details of group size for cost estimate)