MENU

[VIRTUAL] Sephardic Flavors for Passover

Date: March 15, 2021Time: 4:00 pm - 5:30 pm

From haroset and more of the Seder plate to ingredients, spices and dishes, Sephardic Passover foods differ greatly from Ashkenazic. Travel to Spain, Turkey, Morocco, and other parts of the world beyond Eastern Europe with Chef Susan Barocas on Zoom to discover tasty new ideas and dishes to make your Passover delicious and unique! Class will include cooking demos.

Susan Barocas is a writer, chef, teacher, and cooking coach with a passion for healthy cooking and Jewish history and food, especially Sephardic cuisines. Founding director of the innovative Jewish Food Experience, she served as guest chef for three Seders in the Obama White House.

Menu items:

  • Moroccan Haroset Balls (with a nut-free option)
  • Chicken with Preserved Lemons and Olives
  • Anchusa (spinach, onion, and egg casserole)

Women of the J Programs are Underwritten in Honor of Marc H. Monheimer by the Mervyn L. Brenner Foundation.

Monday, March 15 | 4 - 5:30 pm | $10 per household