Join food writer and cookbook author Leah Koenig (Modern Jewish Cooking) in two cooking and eating sessions
Session 2: Jewish Breakfast 2.0
Bagels and lox may be the most iconic Jewish breakfast pairing, but they only tell a fraction of the story. Join this session for a fresh look at starting the day with Jewish flavor. Explore the world of global Jewish breakfast from the ful medames (stewed fava beans) eaten by Egyptian Jews, to the Yemenite breakfast pastry, jachnun, and the LEO (a mishmash of lox, eggs, and onions) that has become a delicatessen classic. And learn how to make a savory smoked salmon hash with an herbed vinaigrette that will wow your guests at your next brunch.
Faculty: Leah Koenig