Join chefs Liz Alpern, Adam SaNogueira and Nancy Wolfson-Moche (and cook along with us!) for a traditional and sustainable shabbat feast featuring locally grown fruits, vegetables, grains and more.

Each chef will prepare a traditional Jewish dish and showcase how it can be adapted for various geo-diverse climates. We'll discuss the origins of each dish, what makes it Jewish and why it's worth preserving AND adapting.

Don't forget to download the recipes in advance at https://www.gefilteria.com/sustainable

The menu: (all vegan!)

Chopped "Liver" with a Local, Seasonal Twist

Carolina Gold Sephardi Rice Pilaf

Crispy Tofu with Tsimmes

Recipes can be found here: https://www.gefilteria.com/sustainable

Important Note on Technology: We will send out the zoom link the morning of the event. The Zoom link will also be included on this event page starting the morning of the event.

Liz Alpern is co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods and co-owner of The Gefilteria, a food venture that’s been reimagining Old World Jewish Foods since 2012. She is also the creator of Queer Soup Night, a global event series highlighting the talent of queer chefs and raising funds for locally-based social justice organizations. She is also a consultant for national food systems non-profit, Fair Food Network.

Adam SaNogueira is the Director of Berkshire Hills Eisenberg Culinary Camp and a former Hazon employee, first as Adamah’s Lead Pickler and then as the Chef and Food Service Director of Isabella Freedman. For over twenty years, in kitchens across the globe, he has cooked everything from comfort food to haute cuisine. Sharing his knowledge in the kitchen is doubly rewarding – helping others to cook he himself is always learning and improving.

Kohenet Nancy Wolfson-Moche is a chef and cookbook author who crafts recipes and curricula, blogs, teaches culinary arts and practices culinary medicine. Nancy presents eating as a sacred practice, creating edible art, symbolic meals and menus infused with meaning and ritual. Her book, Vegetables for Breakfast from A to Z: Change your breakfast, Change your life, invites the reader to reimagine breakfast by embracing locally grown, plant-based sustenance.