Zoe Kanan: All About Desserts

Zoe Kanan: All About DessertsThursday, March 2511:00 AM ESTFree Forget dry sponge cake and sherbet to top off your spectacular meal. The James Beard–nominated pastry chef Zoe Kanan, who runs the pastry program at The Freehand, will take us into uncharted American confectionary and frozen waters based on her Texas roots. With her guidance, you will learn to make a cardamom and lemon macaroon tart, a matzo meal and sunflower seed take on her grandmother’s chocolate lace cookies and, for vegans, a no-churn spiced peanut-date ice cream. About the series The Temple Emanu-El Streicker Center Cooking School: Passover Around the World Monday – Thursday, March 22 – 25 11:00 AM EST Free Chopped liver, matzo ball soup from the Manischewitz package recipe, your mother’s brisket and the same old macaroons . . . Sure, there’s something reassuring about recycling the seder menu your family has used for three generations. But there’s also something intriguing about mixing things up. The Temple Emanu-El Streicker Center has assembled a team of all-star chefs who will not only expand your culinary repertoire but will offer you a gastronomic tour of how the Jewish world celebrates our Festival of Liberation. All sessions will be moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route. Register for the series here! Monday, March 22Fany Gerson: South of the Border Starters Tuesday, March 23Leah Koenig: Pesach Main Courses, Italiano Wednesday, March 24Adeena Sussman: Sababa Side Dishes Thursday, March 25Zoe Kanan: All About Desserts All events in the series start at 11:00 AM EST Temple Emanu-El member - $0.00 Non-member - $0.00