Every Friday Afternoon in December
Savor fried pickles, lumpia and, of course, latkes and donuts during our FRYday series in December. We’re honoring Hanukkah's fried food tradition all month long, sampling handcrafted artisanal (and delicious) bites by leading chefs, who join to demonstrate and discuss the techniques behind-- and hidden histories of-- these culturally rich treats.
Dec 2 • 3:00 pm – 5:00 pm
Liz Alpern and Jeffrey Yoskowitz, owners of New York City’s Gefilteria, kick off the JCCSF’s inaugural FRYday series. They’ll be making their delicious fried sour pickles with garlic aioli recipe and talking about their take on traditional Ashkenazi cuisine. Their new cookbook The Gefilte Manifesto, will also be for sale.
Dec 9 • 3:00 pm – 5:00 pm
Cult-favorite Augie’s Montreal Smoke Meat pops up at the JCCSF with their legendary smoke meat and rye bread potato latkes. Owner Alexei (Lex) Gopnik-Lewinski discusses the intersection of Montreal and Jewish smoke meat traditions, as well as the traditions he’s upholding in the Bay Area with the opening of his own deli.
Dec 16 • 4:00 pm – 5:30 pm
Our very own Chef Jason Dominguez from the JCCSF’s Community Table café goes back to his roots and fries up Filipino classics lumpia and turon, nostalgic dishes from his childhood. Learn how to make these tasty Filipino treats in your own kitchen.
Dec 23 • 4:30 pm
Enjoy fried piroshki from Cinderella Bakery & Café, the Bay Area’s oldest Russian bakery as you DIY Shabbat!
Dec 30 • 4:00 pm
DIY donuts with yummy toppings as part of our special Hanukkah Shabbatikah celebration.