Chef demo and tasting with Geila Hocherman
Join us on MONDAY, MARCH 5TH at 8:00 PM
for a pre Purim chef evening with Geila Hocherman author of the new cookbook: Kosher Revolution.
This event will take place at a private Tribeca residence, location given upon registration.
Demo and tasting to include:
Miso glazed cod,
Shitake tofu dumplings with ginger scallion dipping sauce,
Surimi crab cakes with red pepper mayonnaise
and Hamentashen - four ways
To RSVP, click HERE.
Geila attended La Varenne and has received certificates from Paris's Cordon Bleu and Manhattan's Peter Kump's Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network.
Geila's cookbook can be purchased at Amazon.com by clicking HERE. Bring along your copy of Kosher Revolution for Geila to sign at our event.
Review
"One look at the plate of grilled figs and prosciutto on the cover of Kosher Revolution and you just know that this isn't your bubbe's kosher cookbook. Wait, prosciutto? Well, that's duck prosciutto, just one of the innovative creations that Hocherman and Boehm have created for their updated take on cooking by the rules of kashrut...It's an exciting book, one that sets out to prove that brisket and chicken soup can live in harmony with ceviche and French macarons in the modern kosher kitchen." - SeriousEats.com
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