Culinary Arts + Chefs
Fable to Table Series
Purchase tickets online or contact our box office: 206.388.0832 | BoxOffice@sjcc.org M-F during regular business hours.
Sephardic Passover Table
Sunday, April 14 | 2 pm
$30 | $25
Since Rachel Almeleh was a little girl, she has been cooking the recipes passed on through generations of her ancestors. From the Passover section of her cookbook, “A Legacy of Sephardic, Mediterranean, and American Recipes,” Rachel will share nurturing, delicious, traditional, and revived recipes from her Sephardic family, immigrants from the Isle of Rhodes. Learn how to bake traditional Sephardic dishes to get you through the Passover week, such as quishadu de espinaca (baked spinach and cheese frittatas), huevos haminados (flavored slow-cooked eggs), and masa de vino (wine cookies).
Israeli Culinary Journalist Gil Hovav
Wednesday, May 15 | 7:00 pm
$20 | $15
Gil Hovav, Israel’s leading culinary journalist and TV personality – and the grandson of Eliezer Ben-Yehuda, the reviver of the Hebrew language – joins us live in conversation! The author of three best-selling novels will speak about his colorful and illustrious family and career as a food writer, publisher, and TV host.
Hovav has played a major role in the revival of Israeli cuisine and the country’s transformation into a “gourmet nation.” He began his career as restaurant critic, moved on to become a newspaper editor, and produced and presented some of Israel’s most viewed and beloved food shows. Nowadays, he hosts a weekly radio show about restaurants in Israel. His TV series “Food for Thought” included 20 interviews with Nobel laureates, including John Nash, Elie Wiesel, Daniel Kahneman, and Eric Kandel. This event is in English.
Shavuot Cheesecake Making Class
Wednesday, June 5 | 7 pm
$30 | $25
Save room for dessert! Save room for dessert! Instructor Kayla Dinsfriend will show us how to make a variety of delicious and unique cheesecakes as we explore the springtime holiday of Shavuot and why eating dairy is part of the celebration.
Instructor Kayla Dinsfriend has taught cooking classes for kids and adults through the Beecher’s Foundation, at after school programs, and privately. She currently makes delicious, healthy, and gut-friendly foods at Firefly Kitchens. She also works at Doe Bay Fest and assists at Culinary Essentials in Ballard under chef Nora Dummer.
Cook the Book: "Ottolenghi Simple" Desserts
“For those who want their food to remain abundant and bold but the cooking of it to be simple, ‘Ottolenghi Simple’ will be a kitchen liberation.”
– Yotam Ottolenghi
In this hands-on class, pastry chef Laurie Pfalzer teaches how to make delicious desserts from Yotam Ottolenghi’s new cookbook “Ottolenghi Simple” that are distinctly “Ottolenghi” but with minimum hassle and maximum joy. Known as the undisputed master of the multi-ingredient recipe, Ottolenghi’s new recipes are simple— most containing 10 ingredients or less, made in 30 minutes or less, and an easy joy to knock-out. Register early, last year’s class sold out.
Chef Laurie Pfalzer is a graduate of the Culinary Institute of America in New York and teaches classes with Pastry Craft Seattle and at PCC Markets. She is currently writing her first cookbook, scheduled for a 2020 release by Sasquatch books.
*Someone from our Arts+Ideas team will contact you about refunds or transferring your ticket to another cooking class.