The London Jewish Food Festival 15th June 2014 London Jewish Cultural Centre, Ivy House 94-96 North End Road, London, NW11 7SX
T I S I V R U O Y G NIN
PLAN
We are running more than 60 indoor sessions – they’re grouped in this booklet by their time-slot and by their themed track. Plus, Special Events will take place in the Garden, in the Piazza and off-site in Golders Green. For an abbreviated version of what, when and where, see the Today’s Menu At A Glance pages in the centre of the brochure. Then for more detail on each session and its presenter(s), see the page numbers below on Special Events (SE), Cookery Demonstrations (CD), Cookery Workshops (CW), Arts and Culture (AC), Text and Learning (TL), Social Action (SA), and Kids’ Programme (KP). Make sure to visit the Garden and the Piazza where you will find lots going on: stalls, food tastings, book signings, the Twenty Minute Tent, the Jewish Chronicle Hospitality Tent and Rebecca Feiner’s Food Memory Wall. There is a map of the three Ivy House buildings on the back cover to help you find the session rooms, toilets and disabled access. Don’t hesitate to ask a volunteer. Volunteers can be identified by their fancy T-shirts. Parents leaving children for the 7+ sessions will find more information on the Kids’ Programme page. The Gefiltefest festival is under Orthodox Kashrut supervision. For more detail on today’s sessions Page 5 - 6 Special Events Page 7 - 9 Cookery Demonstrations Page 11 Cookery Workshops Page 12 Arts and Culture Page 13 - 14 Text and Learning Page 17 - 20 TODAY’S MENU AT A GLANCE Page 21 Social Action Pages 22 – 23 What’s On in the Garden and the Piazza Page 30 Kids’ Programme Other useful pages Pages 3 – 4 Foreword by Michael Leventhal, Founder of Gefiltefest Back Cover Map of Ivy House
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Why Food Matters Welcome to Gefiltefest’s Fifth Annual London Jewish Food Festival by Michael Leventhal, Founder of Gefiltefest
E
veryone eats - but in the Jewish community our food really matters. Eating is not just a casual enjoyment but an expression of our culture, history, philosophy and - for some - spirituality. Within the Jewish community, numerous social and spiritual rituals revolve around food: for many people the gathering outside Golders Green bakeries on a Saturday night is as important as the Shabbat Kiddush in shul. On Purim we eat with triumph pastries said to resemble the ears or hat of the wicked Haman. With even more charged emotions, at Pesach we retell our ancestors’ Egyptian exodus as though it were ours, with accompaniments of tears for our slavery (saltwater and bitter herbs), the mortar of the pyramids we were forced to build (haroseth), and the unleavened bread which we hastily took with us (matza). In the Jewish community food is not only an historical aide-memoire: every day the food we eat helps define and demonstrate our identity. What we eat and how we eat helps define who we are and who we are not. When I tried a mahallabi recipe from Linda Dangoor’s book Flavours of Babylon, the Iraqi-born author told me to cut out the cardamon in favour of cinnamon, to please my wife’s Egyptian family. (‘The Egyptians love cinnamon!’). Meanwhile
my mother-in-law - editor of this festival programme – instructed me ‘the Iraqis put cardamom in everything, leave it out!’. Our tastes have developed in distinct ways according to our family traditions or our homeland cultures. My own son Sammy Elie - who will be one year old this coming week - will grow up with a worldly combination of spicy Sephardi recipes from my wife’s family repertoire and hearty Ashkenazi recipes from my side. (I hope he’ll enjoy my late Grandma Sophie’s strudel recipe but perhaps I’ll spare him Ashkenazi gefilte fish). On Shabbat,will he eat dafina or cholent? Will he eat rice during Pesach? According to tradition, he should take on his father’s Ashkenazi minhag, or custom, which would mean that he should not - but I admit that I had visions of eating sushi over Pesach as soon as I had the Sephardi spouse card. Old habits - and culturally defined tastes - die hard, but they can be updated, or as in Israel woven together to create new journeys; a Gefiltefest volunteer, Claudia Prieto, has written a brilliant Masters thesis on how cookbooks and recipes have been used there to construct a sense of strong national identity. Gefiltefest’s patron Claudia Roden has written that ‘every recipe tells a story’. No culinary concoction exists in isolation and
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Gefiltefest is a charity which aims to inspire people to think differently about food.
Special Events The oven gloves are off: Ashkenazi v. Sephardi Cook-Off 1 1.00pm – 1.50pm G1
each has a rich history. For the Jewish community our dishes reveal our roots, our diaspora wanderings and also our modern practicalities and passions. Through the dishes we cook or cling to - with fondness or inexplicable loyalty - we can relate to the cross-continental journeys of our ancestors, or evoke our childhood and families. At the Gefiltefest festival this year, artist Rebecca Feiner invites you once again to contribute to her food memory wall by writing your strongest food memories on small tags. At last year’s festival we recorded an enchanting range of recollections including: ‘I couldn’t bear my aunt’s gefiltefish when I was a child and used to stuff it in my pocket and take it home!’; ‘Miserable Kosher food on airlines’; ‘my Grandma telling me about the huge barrels of pickled vegetables and fish in her childhood home’. Perhaps belatedly, the value of our culinary heritage is now appreciated across the globe. When the first Gefiltefest was held in October 2010 there were no similar Jewish food festivals. Now, however, communities around the world are beginning to host events based on the Gefiltefest model: people have started to appreciate that food is an important way of uniting people to celebrate our history and culture. In Australia last year the first Sydney Jewish Food Festival was a sellout success. It included an ‘Ashkenazi vs Sephardi cook-off’ using the Gefiltefest session template (the Ashkenazi team won). Meanwhile in the US, the charity Hazon is now running Gefiltefest-style one-day food festivals. In France, Germany, Argentina and Hungary other Jewish communities are considering launching food festivals. Back in England, the thriving Jewish food scene has begun to appeal to both Jewish and non-Jewish diners.
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The central London restaurant 1701 is the first kosher establishment to be included in the Michelin guide. JW3’s Zest restaurant has garnered brilliant reviews and attracts people from across the Jewish spectrum, as well as of Japanese ladies who lunch. Seeing that group of ladies at a table next to Orthodox Jews is a rare but wondrous sight. Gefiltefest is a charity which aims to inspire people to think differently about food: our food matters and it should be celebrated. We hope you find plenty here to tickle your brain and your tastebuds. Michael Leventhal Founder, Gefiltefest
Before a panel of expert judges, in the blue Sephardi corner Silvia Nacamulli! In the red Ashkenazi corner Alan Rosenthal! Clive Lawton will act as compère. The theme will be ‘Herbs & Spices’ where one dish will be vegetarian, and the other will be fish. Last year the Sephardi team triumphed. Who will take home the coveted Golden Aubergine award this year? Born and bred in Rome, Silvia Nacamulli is an Italian-Jewish cooking expert living in London. She runs La Cucina di Silvia Cooking for the Soul, where she teaches, caters, writes, lectures and delivers delicious traditional home-cooking. She also runs culinary holidays in Italy and is currently writing her first book. cookingforthesoul.com facebook.com/CookingForTheSoul
Alan Rosenthal created Stewed! and is an entrepreneur in Courvoisier’s Future 500 list. He trained at Leiths Cookery School where he runs regular courses. He has been consultant for the Nosh chain, guest judge on the Good Food Channel’s cookery show, Perfect, and writes a monthly food column in a national magazine. Clive Lawton co-founded Limmud and is now its Senior Consultant. Scholarin-residence at the LJCC, Clive works worldwide in educational and leadership development. He has been a Headmaster, an NHS hospital Chair, a member of the Metropolitan Police Authority, Deputy Director of an LEA, and advisor to UK and EU governments on diversity issues.
The oven gloves are off: Ashkenazi v. Sephardi Cook-Off
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3.35pm – 4.25pm LG1
Before a panel of expert judges, in the blue Sephardi corner Nadia Benaim ! In the red Ashkenazi corner Denise Phillips! Clive Lawton will act as compère. The theme will be “Herbs & Spices”, where one dish will be vegetarian, and the other will be fish. Last year the Sephardi team triumphed. Who will take home the coveted Golden Aubergine award this year? Nadia Benaim started her Delicious Diva demo classes last year from her home in Hampstead to rave reviews. She is happiest when discussing, making or reading about food. Born and raised
Twenty Minute
in Manchester to an Egyptian mother and Syrian father, Nadia has warm memories of spending many a half term in the kitchen helping her mother makes pasteles, lahemajine and other Sephardi treats from The Middle East. Denise Phillips is a cookery writer and professional chef. Author of 5 cookbooks, she runs the kosher cookery school Denise’s Kitchen, as well as events for singles, Date on a Plate. www.jewishcookery.com See Cook-Off 1 for Clive Lawton’s biography
Tent
Find the festival’s first Twenty Minute Tent, in partnership with the Jewish Museum, in the garden at the back of Ivy House. There will be a series of 20 minute talks by different speakers, including a look
at Jewish Food Through Objects from the museum’s collection. Look out for the full line-up of timings and presenters on the Twenty Minute Tent handout.
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Wild Food Walk in Golders Hill Park 12.50pm – meeting point on the piazza Jess Baum will lead this informal walk and talk about wild food. You will discover that eating doesn’t just happen in and around the kitchen; you can actually find delicious wild food growing on your doorstep, even in a city. Take in the hedgerows, plants and flowers growing around Ivy House and Golders Hill Park, and forage for edible goodies to take home, to add to salads, or to stuff kreplech. Who knew Golders Green was as green as that?!
Jess Baum lives with her young family and a lot of other people at her mother-in-law’s house in Bristol. From here she cooks, writes about and takes photographs of a colourful, sometimes hilarious, life in a communal, multi-generational household. She supports local, organic and healthy eating, especially for children. themotherinlawskitchen.com @motherinlawskit
The 2014 Gefiltefest-Jewish Chronicle Food Awards: Announcing the Winners & Blind Tasting 2.20pm – 3.10pm Phoenix Theatre
It’s time to find out who the public has voted for in the annual awards! Besides announcing the awards, a panel of celebrity judges - Poopa Dweck, Felicity Cloake, together with Itamar Srulovich and Sarit Packer from Honey & Co - will blind-taste challah and bagels. The session is chaired by Victoria Prever, food editor of the Jewish Chronicle, as well as a cookery teacher and freelance food-writer. She is a former solicitor who trained as a chef at Leith’s School of Food and Wine. After working as
a private caterer, she became Food Critic for London’s Ham & High. Award-winning journalist and food writer Felicity Cloake is a published author who writes the food column for the New Statesman and for the Guardian’s ‘How to Make the Perfect...’ and ‘Reader Recipe Swap’ columns. felicitycloake.com @felicitycloake See biographies from Poopa Dweck on page 9, and for Itamar Srulovich and Sarit Packer on page 12
3.30pm Golders Green Walk – meeting point on the piazza Walking tour exploring rural and urban areas nearby for nourishment, nibbles and nosh! Deliciously baked from greenfields to golden-brown under the expert eye of local Blue Badge tourist guide, Mark King. Raw ingredients include slices of beef, sprig of yew, assorted herbs and grasses (to taste), 2000year dollop of history and 1 egg (always egg in a recipe, right?). An amuse-bouche to delight all ages.
Alongside careers in advertising and law, Mark is a fromageophile and London Blue Badge guide who leads interesting walks in central London, Westminster, East End, Queen Elizabeth Olympic Park, Golders Green, Hampstead Garden Suburb and Finchley. His ‘3-Meals-A-Day-Plus-Cheesy-Snacks Diet’ (TM not applied for) mean views and waistline are all his own work. britainsbestguides.com @MarKomms
Just a Minute! …with your host Ray Simonson 4.50pm – 5.40pm Phoenix Theatre
Following the format of the Radio 4 show, four surprise panellists will be challenged to speak for one minute - without hesitation, repetition or deviation - on Jewish food topics. Could you talk for 60 seconds on cholent without hesitating?
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See how our culinary experts cope on Gefiltefest’s first Just a Minute! Ray Simonson was Executive Director of Limmud from 2006 to 2012, and is now CEO of JW3.
Cookery Demonstrations Tunisian celebration cakes 10.30am – 11.20am G1 Some favourite cakes eaten at festivals by Tunisian families – sweet, colourful and full of stories. Fabienne Viner-Luzzato is a cooking teacher, caterer and food writer. Born and educated in Paris, she’s been cooking Tunisian and French recipes for as long as she can remember. After training and working in Human Resources, she moved to London and set up her own company Home Cooking By Fabienne in 2006. homecookingbyfabienne.co.uk @Fabiennecooks facebook.com/HomeCookingByFabienne
So Good, So Simple, So Fast! 10.30am – 11.20am LG1 Three mouth-watering dishes, beginning with a famous 5 Minute Hummus recipe which has been getting rave reviews. Next a Crunchy Cabbage Salad, topped with mint and coriander- it’s like Salad Heaven! Finally, a Pistachio Pesto Farfalle that will leave you asking for more. Kim Kushner is a Kosher chef, cookery instructor and author whose ‘The Modern Menu’ was voted ‘Best New Kosher Cookbook of 2013’. She was raised in Israel and is now based in New York. Her culinary style, much like her life, is a study in Modern Orthodoxy: her kitchen is Kosher, and very much in line with her upbringing and heritage; yet, she is young and is known around the world for her no-fuss approach to cooking using, fresh, seasonal, everyday ingredients to prepare simple, beautiful and delicious foods. mealskimkushner.com
@kimkushcuisine
kimkushner.com/blog
Strudel! 11.45am – 12.35pm G1 Learn how to prepare, fill and roll strudel dough with its varieties of fillings - parv e, milchig and fleischig – and the history and origin of other strudel variations ban ica, pita and byurek - by Michal Hromas with the help of his partner Jana Burianova. Born in 1976 in Prague, Czech Republic, Mic hal is a professional chef and a kosher caterer whose first cookery lessons were given by his grandmother. His first encounter with Jewish cuisine was at the age of 16 and since 2006 he has specialised in both Askenazic and Sephardic cooking trad itions. In Prague he has cooked for the Israeli Prime Minister Benjamin Netanyahu and Israeli ambassador Yaakov Levi. Michal loves klezmer, apfel strudel and schnitzelim. cimesdeli.cz @cimesdeli
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Mahallabi, Aromatic Almond Milk Puddin
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11.45am – 12.35pm LG1 An Iraqi family favourite, Mahallabi, a deli ciously fragrant pudding traditionally made with full fat milk. Today, the pud ding is made with almond milk which enhances the flavour even further, mak ing the pudding light and aromatic. This also makes the pudding parev and suit able for the lactose intolerant. Linda Dangoor is an artist and designer. Alth ough she left Iraq at the age of ten, the link to her roots through food has always been very strong. In her newly revised book Flavours of Babylon, she celebrat es food as a language and an intrinsic component of one’s identity. lindadangoor.com @lindadangoor
Jewish Princesses Go Street! 1.00pm – 1.50pm LG1 et cred Rosh trate their new recipes for a stre ons dem l wil ses ces Prin ish The Jew filtefest and Food Fish Bites in homage to Ge Hashana and Chanucah: Street Tracey Fine and uros. The Jewish Princesses, aka Delicious Chocolate Orange Ch ini. They both of nine in the Grand Hotel, Rim age the at t me t firs n, Tar ie Georg king and have inherited their love of coo and s sta abu bal of line g lon a come from kery on many e spread the word on kosher coo food from their families. They hav , Hardeep Sing y have worked with John Torode the ere wh ws sho io rad and TV te for The les and Jenni Barnett. They wri Bow ker Par Tom t, but Teb tt Kohlie, Ma rs and make store ish News, and travel on book tou Jewish Chronicle and The Jew ish Princess ish Princess Cookbook, The Jew appearances. Authors of The Jew y are Princess Guide to Fabulosity , the ish Jew The and ls tiva Fes and Feasts title. currently working on their fourth thejewishprincess.com
A Rugelach Story: The Evolution of a Beloved American Pastry 2.20pm – 3.10pm
G1
Rugelach, a horn-shaped treat often served at Chanucah, is probably the most popular of American cookies, almost rivalling the chocolate chip. Join Joan for a tasty demo and learn the history of this American staple! Joan Nathan regularly contributes to The New York Times, Food Arts, and Tablet Magazine. Her most recent book, Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, was named a top 10 cookbook of 2010 by NPR, Food and Wine, and Bon Appétit. She was born in Providence, Rhode Island and lives in Washington D.C. joannathan.com @Joan_Nathan facebook.com/nathan4221
Confessions of a Kitchen Rebbetzin 2.20pm – 3.10pm
LG1
Three great Israeli salads: Tabouleh (a couscous-vegetable salad), Spicy Israeli Carrot Salad, and an Ingenious No-oil Tomato Salad. And learn the shocking truth about Israeli cuisine! Born in Jerusalem in 1962, Gil Hovav is an Israeli TV chef and one of Israel’s leading culinary figures. He also has a radio show and a publishing house with more than 20 fiction titles and cookbooks. Gil lives in Tel Aviv with his partner Danny and their daughter Naomi.
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The Jewish Food of Italy 3.35pm – 4.25pm
G1
Celebrating the publication of the new edition of The Food of Italy, Claudia Roden will be interviewed by the food blogger Anthony Silverman. At the same time, Rome-born chef Silvia Nacamulli will demonstrate two Italian-Jewish recipes: Sarde in Saor - a Venetian-Jewish dish of marinated sweet and sour sardines - then Pizza Romana, a Roman Jewish fruit-cake. Claudia Roden was born in Cairo. Her many books include the best-selling A Book of Middle Eastern Food and the award-winning Book of Jewish Food. Her most recent book is The Food of Italy. Claudia is the founding patron of Gefiltefest. Anthony Silverman is the Silverbrow Food blogger and tweeter. silverbrowonfood.com @silverbrow
The Legendary Cuisine of Aleppo, Syria 4.50pm – 5.40pm G1
the Middle Eastern Two legendary dishes from Aleppo, located in the heart of its trading spirit and caravans travelling along the Silk Road, and a city famed for il in Syria. The first turmo for its refined and tasty cuisine long before the current ethnic groups living is Ma`moul Nut Stuffed Pastry, of significance to all three celebrated Ramadan, in Aleppo and throughout the Middle East, whether they Bulgur Patties, uses arian Easter or Purim. The second dish, Kibbeh Neye Veget used as the main bulgur wheat which dates back to Biblical times and was k is an American grain before rice was introduced from China. Poopa Dwec customs of the Jews and food the descendant of Aleppo, Syria and an expert on featured in the been of Aleppo. She is the author of Aromas of Aleppo and has nal Jewish Book New York Times Magazine of Ideas, is a winner of the Natio Award and has been published in Hebrew. weck poopadweck.com @poopadweck facebook.com/poopad
Straight from the Horse’s Mouth 4.50pm – 5.40pm LG1 Horseradish not only has symbolic and traditional meaning in the world of Jewish cuisine, but also lends itself to a multitude of flavours and food types from Gefilte Fish to Cholent. Eliot Collins will demonstrate three dishes using this fiery root: smoked salmon carpaccio, horseradish remoulade and horseradish gremolata. He will also discuss why fresh is best and the tips and tricks when buying and storing this rarely used ingredient. Eliot’s 10 years of culinary experience span from Sydney to San Francisco to London. He made the move from the kitchen to digital media over 2 years ago and continues to work with 100+ chefs to ensure that Brits are inspired by recipes from the country’s greatest cooks. greatbritishchefs.com @GBChefs facebook.com/greatbritishchefs
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y r e k o o C s p o h s k Wor Challah Baking with Challah for Hunger 10.30am – 11.20am CLC2 Join Challah for Hunger (CfH) in this hands-on challah making session with a charitable twist and bake a difference! Under the guidance of experienced Challah for Hunger leaders you’ll make your own dough and braid your own challot, picking up hints and tips along the way. You will donate one of your challot to GIFT before taking the other home. Challah for Hunger brings people together to ‘bake a difference’ through baking and selling challah. The money our volunteers raise goes to charities in the UK and abroad, supporting the fight against poverty and hunger worldwide. There are bakes all over London every month for people to get involved in. Untitled-2 1
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challahforhungerlondon.com @challahlondon facebook.com/challahforhungerlondon
flavours and dishes from different cuisines such as Mexican and traditional Jewish cooking to create a taste-sensation. marlenaspieler.com @marlenaspieler
The Secrets of Perfect Smokey Babaghanoush and Creamy Hummous 2.20pm – 3.10pm CLC2 How to make delicious, easy Israeli-style dips perfect for everyday eating or wowing guests at a dinner party. Anne Shooter is the ‘Crafty Cook’ food writer for the Daily Mail with a food blog on Mail Online. She is a trained cook, having completed the diploma course at Leiths School of Food and Wine. She is writing her first cookery book, about Jewish cooking, due to be published this time next year. shooterfoodblog.dailymail.co.uk @anneshooter
This session is repeated in the afternoon – see below for times.
In a Pickle: How to Make Pickled Herrings
Become an Honorary Yemenite Learn How to Make Zehoug!
3.35pm – 4.25pm CLC2
11.45am – 12.35pm CLC2 Zehoug is a basic Yemenite hot salsa. There are as many secret Zehoug recipes as there are Yemenite grandmothers in the world, but only this recipe by chef Gil Hovav is the best! Be the first to learn this top secret recipe (and take some home!). See Gil’s biography on page 8.
Preserved Lemons 1.00pm – 1.50pm CLC2 Preserved lemons are a great addition to Moroccan cooking, as well as to tuna salads and many other dishes. Come and make your own preserved lemons and take them home with you to complement your own cooking! Marlena Spieler broadcasts and writes internationally on her favourite subject: food — cooking, eating and sharing it. With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up
Using seasonal ingredients and working with fresh fish, learn how to make your own delicious, quick and easy pickled herring. You’ll get to take a jar of this Ashkenazi delicacy home with you, but see if you can resist the temptation to eat them all in one go. Once you’ve made your own rollmops, you’ll never look back. See Jess’s biography on page 6.
Challah Baking with Challah for Hunger (repeat session) 4.50pm – 5.40pm CLC2 See the Challah for Hunger morning session above for details.
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e r u t l u C d n a s Art
Text and Learning
Poopa Dweck interviewed by Anthony Silverman on Aromas of Aleppo 10.30am – 11.20am Phoenix Theatre Poopa Dweck, an expert on Halabi (Aleppian) Jewish cookery will be interviewed by the food blogger Anthony Silverman. Poopa lives in Deal, New Jersey, and has flown over to England specially for the Gefitlefest festival. At the end of the session she will be signing copies of her acclaimed book, Aromas of Aleppo: The Legendary Cuisine of the Syrian Jews. She is also demonstrating pastries and bulgar patties later in the day. See her biography on page 9.
Honey & Co’s Itamar and Sarit interviewed by Anne Shooter 1.00pm – 1.50pm Phoenix Theatre Honey & Co is Sarit Packer and Itamar Srulovich’s first solo project. Twelve years in the making, they say it is a labour of nothing but love and an extension of their home. The food they cook is the food they grew up on and also the food they grew to love, their mums’ and aunties’ food, the street food they always crave, the food they tried at friends’ houses, sometimes, things they only heard about or imagined, and most of all, the things they miss from their childhood. Cooking and baking since she was five, Sarit Packer trained at Butler’s Wharf and the Orrery under Chris Galvin, where she learned to make pâte de fruit which was her sole ambition in life. In her spare time she sleeps. She is married quite happily to Itamar Srulovich but keeps her maiden name for obvious reasons. Itamar Srulovich was born and raised in Jerusalem. He has been cooking since the age of five and has left a great mess in the kitchen ever since. He was trained on the job in various places in Tel-Aviv. He prefers eating to cooking and sleeping to both. He too is very happily married.
From Gefiltefish to Falafel: Israeli cookbooks in the 20th century 1.00pm – 1.50pm F1 During the 20th century, Jewish organisations in Israel published cookbooks in order to educate woman on how to cook in their New-Old Homeland. This talk will analyse the changes in Israeli diets during the century, and the fundamental role of women in the construction of the nation. Claudia Prieto is a PhD student at King’s College London. Her research focuses on the relationship between food and nationalism in Israel, and cookbooks as political propaganda. In the past, she worked for the Mexican government and the Senate.
Telling the Story: Food and Memory 2.20pm – 3.10pm
F4
The language of food: it’s all in the mind. How we prepare, cook, eat and share our food reminds us not only of who we are and where we come from, but how we see ourselves and how we’d like others to see us. Elisabeth Luard is an award -winning cookery writer and journalist whose work includes ‘European Peasant Cook ery’, ‘European Seasonal Dishes’, ‘Sacred Food’ and three memoirs with recipes, ‘Fami ly Life’, ‘Still Life’ and ‘My Life as a Wife’. She is Trustee Director of the Oxford Symp osium on Food and Cookery. elisabethluard.com @ElisabethLuard
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On Microbes, Bugs & Meaning 11.45am – 12.35pm Phoenix Theatre
demonstrate two unusual hot-sauces: filfel tchuma and chirshi.
Nissimmi Naim-Naor is passionate about How do you check vegetables for bugs and why philosophy, community and good food. do you need to? If you can’t see a bug, can you He has cooked as a chef at a few Israeli eat it? We will learn about little insects and find restaurants and holds degrees in Law, out which ones we can eat and why. Practical Economics, Philosophy and Politics. He is demonstration on strawberries, lettuce and other famous for his challah. Nissimmi is married fruit and vegetables plus the philosophy behind to Shlomit and is a proud father to two is Zarum Rafi war...Rabbi not salad, Make all this. lovely girls. Dean of London School of Jewish Studies (LSJS), has an MA in Education, a PhD in theoretical Physics and is a graduate of Jerusalem’s Mandel Leadership School. He received rabbinic ordination from Emeritus Chief Rabbi Lord Sacks Getting it in the Neck: after studying at the Kollel of the Judith Lady Are Giraffes Kosher? Montefiore College. 3.35pm – 4.25pm Phoenix Theatre
The Taboo of Pig 1.00pm – 1.50pm F4 Of all the foods that are treyf- forbidden - to the Jewish diet, why do we feel the pig holds the strongest taboo? This session has it all: Bible, history, anti-semitism, cannibalism, recipes...but nothing to eat. Sorry. Maureen Kendler teaches on literature and Jewish texts and is Head of Education at the London School of Jewish Studies and a UJIA Ashdown Fellow. She is a Gefiltefest trustee.
Would you eat a giraffe steak? How about the neck? Why can’t you buy giraffe-skin mezuzot or giraffe burgers in a kosher butcher’s? How do you shecht a giraffe anyway? All this and more, as well as a giraffe surprise. Rabbi Dr Harvey Belovski has many roles: Rabbi, Golders Green Synagogue; Rosh Midrasha, Judi Back Women’s Institute for Torah Studies; Research and Teaching Fellow, LSJS; Rabbinic Mentor, Chaplaincy; Principal, Rimon Jewish Primary School; Rabbi, Kisharon & PaL; Mediator; Broadcaster; and Organisational Consultant. rabbibelovski.co.uk @harveybelovski
Couscous and the Tripolitanian magic
How much of a con is ‘Jewish food’?
2.20pm – 3.10pm F1
OK, it’s a heresy at Gefiltefest of all places, but it has to be asked... by Clive Lawton. Does ‘Jewish food’ really exist? This session will look at a number of ‘typical’ Jewish foods and explore what, if anything, makes them ‘Jewish’. Come and argue for your favourites. See Clive Lawton’s biography on page 5.
This session will explore the idea of couscous as the biblical Solet – the only vegan offering at the temple. Nissimmi will demonstrate how to make a winning couscous. And look out for Nissimmi in the Twenty Minute Tent, where he’ll
3.35pm – 4.25pm F4
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Cut the Crap: Can a Jew Drink The Finest Coffee in the World?
4.50pm – 5.40pm F4
4.50pm – 5.40pm F1
In the early 1930s, the chemistry student daughter of Rabbi Geffen of Atlanta, Georgia, discovered glycerine in Coca-Cola. Rabbi Geffen took up these concerns with Coca-Cola and eventually succeeded in certifying the drink as kosher. We’ll study his “teshuva” (halachic paper) on this matter in its original Hebrew format, with English summary sheets, learning about some central principles of kashrut, especially for Pesach. Rabbi Michael Laitner is director of education for United Synagogue Living & Learning, a solicitor and assistant rabbi at Finchley Synagogue (Kinloss) serving the Ashkenazi community there.
An expert barista will demonstrate how to make the world’s most expensive coffee, roasted from beans found in the dung of the shy forest civet. Rabbi Natan Levy will ask if civet coffee is a kosher brew and whether Jewish law will spoil the pleasure of the perfect cup. Rabbi Natan Levy is the interfaith and social action consultant for the Board of Deputies of British Jews. He is the environmental liaison to the Chief Rabbi and the co-author of “Sharing Eden: Green Teachings from Jews, Christians and Muslims”. He holds an MA in Jewish Studies from King’s College, London.
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bod.org.uk/live/index.php Yon Borthwick, today’s barista makes craft beer at Bothwick Brewery. bothickbrewery.com @yonborthwick omnomyon.blogspot.co.uk
FILM – THROUGH ISRAEL’S EYE Bringing the very best in Israeli films and documentaries, including Bethlehem, 6 Acts and Kidon, to cinemas across London.
SERET, 3RD ISRAELI FILM AND TELEVISION FESTIVAL, LONDON
15-22.6.2014 www.seret.org.uk
Today’s Menu at A Glance 10.30am - 11.20am
Bake a difference by hosting a bake sale at your home, workplace, school or synagogue, in aid of Jewish Care.
Session Title
Presenter
Room
Track
Page
Tunisian Celebration Cakes
Fabienne Viner-Luzzato
G1
CD
7
Register for your free fundraising pack today by emailing bakeday@jcare.org or calling 020 8922 2810.
So Good, So Simple, So Fast
Kim Kushner
LG1
CD
7
Challah Baking (1)
Challah for Hunger
CLC2
CW/SA
11
Store Cupboard Science
Ilana Freedman
CLC1
Kids’ Prog
30
Poopa Dweck interviewed
Poopa Dweck/ Anthony Silverman
Phoenix Theatre
AC
12
Session Title
Presenter
Room
Track
Page
Strudel!
Michal Hromas
G1
CD
7
Mahallabi
Linda Dangoor
LG1
CD
8
Yemenite Zehoug
Gil Hovav
CLC2
CW/SA
11
On Microbes, Bugs and Meaning
Rabbi Rafi Zarum
Phoenix Theatre
TL
13
Arts and Science
Nic Abery
CLC1
Kids’ Prog
30
Charity Reg No. 802559
11.45am - 12.35pm
Sponsored by
16 Gefiltefest 2014
Gefiltefest 2014 17
2.20pm - 3.10pm
1.00pm - 1.50pm Room
Track
Presenter
Room
Track
Page
GF Food Awards
Victoria Prever/ celebrity judges
Phoenix Theatre
SE
6
Rugelach
Joan Nathan
G1
CD
8
Confessions of a Kitchen Rebbetzin
Gil Hovav
LG1
CD
8
Babaghanoush and Hummous
Anne Shooter
CLC2
CW
11
Food and Memory
Elisabeth Luard
F4
AC
12
Honey from Flower to Jar Seth Belson
F2
SA
21
Session Title
Presenter
Ashkenazi vs Sephardi Cook-Off 1
Alan Rosenthal/ Silvia Nacamulli
G1
Go Street!
Jewish Princesses
LG1
CD
8
Preserved Lemons
Marlena Spieler
CLC2
CW
11
Honey & Co interviewed
Itamar Srulovich / Sarit Packer/Anne Shooter
Phoenix Theatre
AC
12
Food Facts and Falsehoods
Lisa Roukin
CLC1
Kids’ Prog
30
20th Century Israeli Cookbooks
Claudia Prieto
F1
AC
12
Couscous and Tripolitanian magic
Nissimmi Naim-Naor
F1
TL
13
The Taboo of Pig
Maureen Kendler
F4
TL
13
Prepare your BBQ
Grahame Tucker
Kosher Deli Stall
CD
23
Eco-Kosher
Jonathan Wittenberg
F2
SA
21
Instant Ice Cream
Yoni Weiner
CLC1
Kids’ Prog
30
In Conversation With…
Claudia Roden/ Joan Nathan/ Victoria Prever
JC Hospitality Tent
SE
AC
DON’T MISS THIS!
Page
Session Title
5
23
2PM GEFILTEFEST COOKBOOK LAUNCH AT PERELE’S CAKES STALL IN GARDEN
18 Gefiltefest 2014
3.35pm - 4.25pm Session Title
Presenter
Room
Track
Page
Ashkenazi vs Sephardi Cook-Off 2
Denise Phillips/ Nadia Benaim
LG1
SE
5
Jewish Food of Italy
Claudia Roden/ Silvia Nacamulli
G1
CD
9
Pickled Herrings
Jess Baum
CLC2
CW
11
Is Jewish Food a Con?
Clive Lawton
F4
TL
13
Are Giraffes Kosher?
Harvey Belovski
Phoenix Theatre
TL
13
World on Your Windowsill
Tilla Crowne
F2
SA
21
Cupcakeology
Lindsey Jacobs
CLC1
Kids’ Prog
30
Homemade Marinating
Shlomi Cohen
Kosher Deli’s Stall
CD
23
Chocolate Delight
Spencer Hyman
Cocoa Runners’ stall
AC
22
Social Action
4.50pm - 5.40pm Session Title
Presenter
Room
Track
Page
Just a Minute
Ray Simonson / surprise panellists
Phoenix Theatre
SE
6
Cuisine of Aleppo, Syria
Poopa Dweck
G1
CD
9
Straight from the Horse’s Mouth
Eliot Collins
LG1
CD
9
Is Civet Coffee Kosher?
Natan Levy / Yon Borthwick
F1
TL
14
How Coca Cola became Kosher
Michael Laitner
F4
TL
14
Come Dine Below the Line
Tzedek
Challah Baking 2
Challah for Hunger
The Sweet Science of Chocolate
F2
Steph Saffer
SA
CLC2
CW/SA
CLC1
Kids’ Prog
21 21 30
Challah baking with Challah for Hunger
A World on Your Windowsill
10.30am – 11.20am CLC2
Space is at a premium in urban homes. In this practical workshop, you will learn from Tilla Crowne how to take recycled materials and use them to create an edible garden on your own windowsill. An installation artist working with live plants and insects, Tilla’s semiautobiographical works play with ideas of flux, growth and temporality. Books burst into flushes of oyster mushrooms, snails meander with illustrated shells and broken eggshells become physical markers of invisible physical marks.
Join Challah for Hunger (CfH) in this handson challah making session with a charitable twist. There is a repeat session this afternoon. See page 11 for more details.
Eco-Kosher 1.00pm – 1.50pm F2 Kashrut defines the way we consume as Jews. While providing us with essential guidance, does it meet all of our ethical requirements and sensitivities? How might Kashrut be developed today? Rooted in Jewish law, what other guidelines should we follow alongside it? This session will feature Jewish texts and discussion. Rabbi Jonathan Wittenberg is the Rabbi at New North London Synagogue, Senior Rabbi of the Masorti movement and a published author. Jonathan is married to Nicky Solomon; they have three children and a dog and enjoy family life, gardening and animals.
Honey from the Flower to the Jar
And sink your teeth into these extras, going on throughout the day in the Garden or in the Piazza! Twenty Minute Tent: red-hot sessions from our snappiest presenters, in partnership with the Jewish Museum Jewish Chronicle Hospitality Tent Rebecca Feiner’s Food Memory Wall and lots of food-stalls!
20 Gefiltefest 2014
2.20pm – 3.10pm F2 A demonstration of the craft of beekeeping, with a particular emphasis on the Jewish point of view. There will be equipment and an observation hive on view. Seth Belson and his wife Fiona have owned their smallholding since 2003. They are religious Jews committed to Torah values, especially environmental issues and the treatment of animals. Their two main food products are white free-range eggs and honey. They have 7 hives, and harvest honey in August in time for Rosh Hashanah. Find their Happylands Hens stall in the Garden today.
3.35pm – 4.25pm F2
tilla.co.uk
Come Dine Below the Line 4.50pm – 5.40pm F2 How much was your coffee today? £1? £2? £3? 1.2 billion people live in extreme poverty on just £1 a day. Come dine below the poverty line and learn how you can help those living in extreme poverty. Your budget: 33p. Your menu: you decide. Tzedek educates on global issues through a uniquely Jewish lens, helping the UK Jewish community to act to reduce poverty across Africa and India. Leading by example, we invest in projects that increase the sustainable income of some of the poorest people in the world. tzedek.org.uk @tzedek
Challah baking with Challah for Hunger 4.50pm – 5.40pm CLC2 Join Challah for Hunger (CfH) in this handson challah making session with a charitable twist. This is a repeat of this morning’s session. See page 11 for more details.
Gefiltefest 2014 21
The Garden and the Piazza
Kosher Deli Extravaganza
, with two The Kosher Deli chefs will tempt you with a meat feast fiesta
great Summer-sessions.
STALLS
2.20 – 3.10 “Prepare Your BBQ” ing ideas for cuts which you’ve Chef Grahame Tucker will show all the best cuts for BBQ, includ BBQ them. to probably never used before. With many hints and tips on how
Make sure you visit the many stalls in the Garden at the back of Ivy House, and in the Piazza at the front. Some will be selling food and drink to eat here or take away. Special happenings and demos will also take place at certain stalls.
3.35-4.25 “Homemade Marinating” use fresh herbs and special cuts to Influenced by Mediterranean cuisine, Chef Shlomi Cohen will produce marinades for all your BBQ needs.
Chevington Ltd Kosher cheeses
Kedem Europe Kosher Wines
Cocoa Runners Kosher “bean to bar” chocolate bars
Kosher Deli take-away New Yorker Bar with hot foods
Daunt Books Cookery books Denise’s Kitchen and Aben Wines Cookery books and kosher wines
Kosher Deli Fresh meat for BBQs Jewish Care Cakes, biscuits and merchandise
Ellis of Richmond-Backsberg Kosher wines
Jewish Vegetarian Society Cookery books, JVS literature and Frys vegan products
Falafel Feast Falafel in a Pita from mobile kitchen
Marriages Flours for home baking
Frohweins Salamis, pastramis and sausages Gefiltefest Food Awards Tastings Goody Good Stuff Confectionery Happylands Hens Free-range eggs, honey and observation beehive The Chocolate Bar Chocolate goodies by students from Hasmonean Boys’ School
22 Gefiltefest 2014
Me Too! Foods Houmous, dips, salads and soups
Perele’s Cakes Cupcakes and display cakes Popup Café Monmouth coffees, Storm teas, hot chocolate, cold drinks and kosher pastries Riverford Organic Vegetables Veg and Fruit Box display SERET The Israeli Film & TV Festival Film-clip, brochures and leaflets Slice Pizza and sushi Sodastream Machines and soda syrups
Music by Shir
Garden Enjoy the music of Shir in the Piazza from the in throughout the day and 12-2:30pm.
Twenty Minute Tent Visit Gefiltefest’s first Twenty Minute Tent, organised in partnership with the Jewish Museum. Expect snappy 20 minute talks, like ‘The History of Jewish Food in Objects’. The full line-up of timings and presenters will be available at the door of the Tent and on sheets distributed today.
The Gefiltefest Cookbook 2.00pm. The Gefiltefest Cookbook will be launched at the Perele’s Cakes Stall in the Garden - come to get your copy signed by some of the contributing chefs. The book will also be on sale throughout the day at the Daunt Books stall in the garden. The Gefiltefest Cookbook is published by Grub Street Books.
North London Waste Authority (NLWA) Information and free measuring tools to reduce food waste Pelters Deli Sandwiches, salads, cold Drinks and confectionery
Book signings
Penashe Popcorn, candyfloss and parev milkshakes
Reproduced courtesy of the Jewish Museum Lond on
The Daunt Books stall in the Garden will be well-stocked with cookbooks from all our demonstrators. In addition to their stall, Daunt Books will set up authorsigning tables at the back of the cookery demonstration rooms in the main building.
Rebecca Feiner’s Food Memo
ry Wall
Back for a second year, Rebecc a Feiner’s Food Memory Wall, an outdoor art ins tallation in the Piazza! Have you a food memo ry - good or bad that you’d like to share? Come along, write it on a tag, be part of the Food Memo ry Wall and help create a living archive of taste sensations.
Jewish Chronicle Hospitality Tent
watch Throughout the day, you can kosher caterer Ben Tenenblat and demonstrate his culinary skills, m taste award-winning wines fro will also Golan Heights Winery. There fun be cake and biscuit-decorating for the kids. Also, between 1.00pm – 1.50pm l be Food Editor Victoria Prever wil ebrated ‘in conversation’ with the cel cookery authors Claudia Roden an and Joan Nathan, followed by ning audience Q&A. Both will be sig copies of their latest books.
Gefiltefest stall At our stall taste samples from the best bakeries and cast your votes in our 2014 Gefiltefest-Jewish Chronicle Food Awards. The first Gefiltefest Cookbook, published by Grub Street, will be launched today at 2pm at the Perele’s Cakes stall. Grab a copy of the book from the Daunt Books stall and get it signed by some of the contributing cooks.
Gefiltefest 2014 23
eat well
with Riverford seasonal, healthy & all organic
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enjoy better veg
vegboxes from £10.35 healthy, seasonal, all organic free delivery
try a seasonal organic vegbox today with free delivery
call 01803 762059 or visit www.riverford.co.uk
FUN FROM FESTIVALS PAST
24 Gefiltefest 2014
IT’S CHOCOLATE. IT’S KOSHER. MAZEL TOV!
Cookery course in Italy With Silvia Nacamulli 19th-24th October 2014
At Cocoa Runners we search the world for the finest bean-to-bar chocolate makers and deliver our finds straight to your door. And for Gefiltefest, we’ve created a very special kosher box, featuring bars from four of our favourite kosher certified makers, plus a set of tasting notes to help you get the most from your new discoveries.
Join Silvia Nacamulli in the heart of Umbria for a culinary holiday. The trip will be a complete food experience, with cookery classes taught by Silvia and local chefs and cooks. We will do a mushroom hunt, visit a cheese farm, pick fresh vegetables from the organic garden of the estate, make fresh jams, pasta and pizza and visit the charming old towns of Todi and Amelia. There will also be time to relax. The atmosphere will be friendly and informal. Each course is limited to 12 people. All cookery classes will be vegetarian with the exception of two of Silvia’s classes where she will bring kosher meat from Rome and 2 other classes/meals with fish. Although a kosher-friendly approach will be maintained, the premises themselves are not kosher.
You can order any of our boxes online at cocoarunners.com and of course drop by our stand at Gefiltefest to sample our kosher favourites.
The price is £1,350 per person. For a detailed itinerary, a booking form or to know more about the cookery course please contact Silvia Nacamulli: silvia@cookingforthesoul.com or call 07867 802169 Also visit www.cookingforthesoul.com or www.facebook.com/CookingForTheSoul for info on Silvia’s classes in London, catering and food delivery.
cocoarunners.com @cocoarunners
KF New exte nded hours Open Su nday – Thursda y until 10p m
Salt beef bar open daily & nightly – sit down or takeaway!
Homemade Hot Salt Beef, Latkes & New Greens Fresh Ready Made Sandwiches & Salads For Your Selection
NEW Salad Bar With Over 30 Choices NEW Lunch Boxes To Go With Healthy / Lo-Cal Options Now Catering All Events Telephone Orders & Delivery Welcome Over £25
7 Edgwarebury Lane, Edgware, HA8 8LH T: 020 8958 4536 orders@peltersdeli.co.uk
, rs te n e s re p r u o to u o y k n Tha volunteers and sponsors! Gefiltefest is supported by wonderful presenters who donate their time to support the festival. We are also tremendously grateful to the unseen army of volunteers who work throughout the year. They have worked tirelessly on preparations for the festival, on the new Gefiltefest cookbook and on other Gefiltefest projects. A huge thank you to:
Duck pancakes W/ Hoi Sin Sauce Makes 20/24 pancakes
EMAIL: INFO@ZEITLIN.CO.UK WEBSITE:WWW.ZEITLIN.CO.UK
Wishing Gefiltefest 2014 every success with their event!!!!
Ingriedents 5 duck legs 750ml vegetable oil 2 sticks lemon grass broken 75g ginger cut in 1/2 3 red chilli 250 ml water 1 jar of hoi sin sauce 1 cucumber cut into matchsticks 2 bunches spring onion cut into strips 3cm long 24 Chinese duck pancakes Instructions 1)Bring the oil,water,duck legs,lemon grass,chilli and ginger to the boil. 2)Reduce heat and simmer for 2 1/2 to 3 hours or until the meat falls of the bones. Remove duck legs from the oil 3) Allow to cool slightly. 4)Remove all the meat from the bones and shred the duck meat with your fingers. 5)To reheat the duck heat up a nonstick frying pan add the duck and fry until it starts to crisp up, 6) Lay out the pancakes spread with a little hoi sin sauce. 7)Sprinkle spring onion and cucumber down the middle add the duck. 8)Roll up.
Allan Bailey Simon Bard Richard Baruch Susan Baruch Daphne Berkovi Judy Berman Betty Berson Dalyah Bethlehem Shoshana Boyd-Gelfand Shana Boltin Amy Braier Nelson Burke Naomi Capper Joanna Cohen Russell Collins Denise Connick Natasha Cowan Melody Dadon Laura Dahan Emma Davis Rachel Davies Saul Doctor Patrick Dodd Lainie Dropkin Miriam Dub-Israel Ariella Durban and friends Josh Dwek
Perele’s Cakes
Jackie Fishman Anthony Foreman Richard Freeman Rebecca Geller Carl Gilbert Odelia Ghrenassia Helen Graham Neil Grayshon Felicia Herman Annette Holst Nicole Horowitz Julian Hunt Anna Hyman Ronee Isaacson Natasha Kahn Ken Keller and family Adam Kendler Maureen Kendler Andrew Kennard Alan Klein Tarryn Klotnick Debby Konigsberg Denise Lahat Juliet Landau-Pope Anne Larchy Anick Landau-Leboff Olivia Klevan Elizabeth Leventhal
Matt Leventhal Mirka Leventhal Martha Lewis Miriam Lewis Sandy Littman Jude Lovat Oliver Marcus Rachel Marcus Toni Marcus Eddie Marshbaum Arnold Moscisker Silvia Nacamulli Natalie Nederkoorn Charlotte Newman Debbie Newman Ruth Newman Claudia Prieto Eliane Rahmani Susannah Raye Lucy Robinson Esther Roling Michelle Rose Paul Rosen Simon Rosenberg Debbi Rosenthal Hana Ross Steph Saffer Nigel Savage
Rachel Savage James Schuldenfrei Dani Serlin Sam Severijnse Daniel Sher Ben Sheriff Corinne Sheriff Daliah Sherrington Corinne Shmuel Sophie Silver Anthony Silverman Rebecca Singer Felicity Spector Karina Stevenson Yvonne Stroud Richard Summers and family Katie Susser Charles Taylor Jonathan Teacher Judy Trotter Danielle Vides Annie Wigman Charlotte Whiting Lea Yehud Sergey Yelnik, Big thank you to all the children of the Brady Club.
If you wa nt to get involved or suppo rt us in any w ay please email info@ge filtefest.o rg and chec k our we b site gefiltefe st.org
Gefiltefest 2014 29
Kids’ Programme 7+
Are you a junior baker or masterchef? Have you ever wondered how cakes rise or why apples float? This year’s children’s programme will exp lode with excitement as we explore experiments in the kitchen in our food science laboratories! Molecu lar gastronomy for kids gets the Gefiltefest treatment - KABOOM!
Store Cupboard Science
Food facts and Falsehoods
10.30am – 11.20am CLC1
2.20pm – 3.10pm CLC1
Exciting experiments using whatever you can find in your kitchen. How do you get an egg in a bottle? Can you create a volcano? Ilana Freedman is a qualified teacher who has a Pharmacology degree. She studied at Shearim and Midreshet Rachel Seminaries and is the Rebbetzin of Northwood United Synagogue and Biology Teacher at Hasmonean High School. She has four boys of her own and teaches boys, which she thinks is Hashem trying to tell her something. In her spare time (hah!) she plays electric guitar.
Do carrots make you see in the dark? Does spinach make you strong? Does an apple a day keep the doctor away? Taste an array of ingredients and find out the truth behind these healthy claims...Lisa Roukin has worked in some of London’s finest restaurants including Mirabelle, L’Escargot, Quo Vadis and Le Caprice. She trained at the Le Cordon Bleu and worked with Tony Page, the kosher caterer. Lisa now runs her own cookery classes for children and adults. cookwithlisa.com
Arts and Science 11.45am – 12.35pm CLC1 Experiment with food to create a delicious and artistic masterpiece that you can enjoy looking at... then eat it! Nic Abery is a teacher and museum educator and founder of LooktoLearn, providing innovative education platforms. Nic has presented at the PanEuropean Conference of Jewish Community Centres, the Joint Distribution Committee’s Conference for Former Soviet Union Communities, Limmud and Paideia’s JPropel. She resides at the JHub and is a fellow on the Susie Bradfield Educators Programme.
Cupcakeology 3.35pm – 4.25pm CLC1 How baking works. This will be a cupcake baking and decorating workshop looking at the science of baking and what happens if you don’t follow a recipe! Lindsey Jacobs is the owner of Creative Cuisine. She has been in the catering industry for over twenty years, running college cafés to builders’ cafés. She has now come back to where it all started and is enjoying catering for lots of private functions, Bar and Bat Mitzvahs, private dinners and larger parties. Tel. 07768-593606
4.50 - 5.40pm CLC1
1.00pm – 1.50pm CLC1
Learn about the chocolate making process from bean to bar, taste a variety of different chocolates and discover what it does to our brains to make us love it so much! Steph Saffer is owner of Kokopelli’s Chocolate, a small artisan chocolate company. kokopellis.co.uk @Kokopellis_Choc Visit the Catherine Lewis Centre (CLC) for an exhibition of food-based artwork and photos by children at our last term’s weekly art club ‘Get Creative!’ led by artist Carole Smollan and at our Sunday 8th June food-styling workshop ‘Food and Photography’ led by chef Fabienne Viner-Luzzato and photographer Jeremy Freedman.
Please note that all workshops have limited spaces. Children may attend unaccompanied but must be dropped off and registered with the FUSION colleague on duty outside the Catherine Lewis Centre (CLC). Please notify us if your child has an allergy. Parents/ carers are expected to remain on the LJCC site while their children participate. Children must be collected promptly from the session room so that we can clear and reset the space. There is a buggy park under a gazebo in the piazza/courtyard. We have a First Aider on site. We regret there is no crèche.
30 Gefiltefest 2014
With three restaurants, we have something to suit all tastes. For all enquiries please call 01923 296010 or email: reservations@thegrove.co.uk
The Sweet Science Of Chocolate
Instant Ice Cream When we get a craving for ice cream, we always want it immediately. Is liquid nitrogen the only way to get it in seconds? Try making ice cream by freezing it in different ways and see how that affects the flavour! Yoni Weiner is a PhD student at Imperial College London studying nanoparticle catalysts for the conversion of carbon dioxide into liquid fuel. When not playing around in the lab, Yoni can be found playing around in the kitchen, often experimenting with ice cream.
A table with a view
www.thegrove.co.uk
FInd your way around Ivy House Phoenix Theatre
Path to Garden Stalls
The Catherine Lewis Centre
Main Building
Garden
Entrance
Entrance
Main Gate
The Catherine Lewis Centre
Main Building
Ground Floor
Lower Ground Floor
CLC3
Stairs
CLC1
LG5 LG1
Ground Floor
Entrance
Entrance
Lift
CLC4
G3
Entrance
CLC5
Stairs
CLC2
G2
LG4
Entrance
Entrance First Floor Lift
G1
Stairs
Lift
CAFE
First Floor
Entrance Foyer
Entrance F2
F1 F4
Stairs
Lift
Lift