Jewish food festival In Partnership with
Sunday 28th June 2015 10.30am to 5pm Sponsored by
Media Partner
Welcome to Gefiltefest’s Jewish Food Festival By hosting a bake sale at your home, school, workplace or synagogue for Jewish Care, you will be making a real difference to 7,000 people and their families each week. Register for your free fundraising pack today by emailing bakeday@jcare.org or call 020 8922 2810
E
in simha b’lo akhilah u’shetiyah- There is no joy without eating and drinking! (Talmud Mo’ed Katan). What better sentiment sums up the raison d’être of Gefiltefest. Food for us, is the unifying force at the heart of the Judaism encompassing our heritage, geography, family and ritual.
Charity Reg No. 802559
Today, at JW3, we have created a space for you to enjoy Jewish life through the unique prism of food. Where else, in one day, can you recreate biblical recipes for the modern kitchen, learn to make pickles in the best tradition of the East End, whip up that Sephardi staple - hummus, study Jewish texts on food, and hear about Latin American Jewish Cuisine? It’s our pleasure to serve you a smorgasbord (answers please for the Jewish
version - a kiddush table?) of Jewish food learning. Over the following pages you’ll find the timetable for the day. I hope you’ll find many things to tickle your taste buds, literally and figuratively. Do find time to explore the stalls in the Piazza, have a food memory drawn by our artist in residence, visit the Literary Salon and the Green Room, and share family recipe at the Beyond Bubbie station. Thank you to the amazing team of people who have contributed to the development and success of the Gefiltefest, both professional and lay - it’s been a pleasure to meet and collaborate with you. Have a wonderful day! Nicki Tiefenbrun Director, Gefiltefest
Welcome to JW3 It’s a huge pleasure to welcome you to JW3 for the largest festival of Jewish food ever to take place in the UK. We’re proud to continue our long-standing partnership with Gefiltefest and are thrilled to be hosting the festival at our purpose built community centre for the first time. Enjoy the day – b’tay avon, bon appetit! Raymond Simonson, CEO, JW3 Sponsored by
Gefiltefest is supported by GEFILTEFEST 2015 3
Useful Information Workshop spaces are limited Please sign up for a place at the Gefiltefest help desk. Sign up opens at 10am for session slots 1 & 2. Sign up from 12.30pm for session slots 3,4 & 5. You may sign up for a maximum of 2 workshops. Workshops are very popular so we ask for your understanding in allowing as many people as possible to enjoy the hands-on experience. Gefiltefest is under the authority of Orthodox Rabbis Michael Pollak and Natan Levy. Zest Restaurant is under the
supervision of the Sephardi Beth Din. Food from the Piazza may not be brought into the building. Thank you for your co-operation. We cannot guarantee that glutenfree foods made on site are free from contamination. A buggy park is available in the Piazza in the storage cupboards along the far wall. Follow the bike racks under the bridge (keep to the right hand side). The door is signposted.
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5
10.30 - 11.30
Session Slot 1
Salad Revolution - a one hour masterclass on how to transform your salads. Or Golan Hall - Demonstration Space 1 Nothing gets me more excited than exploring an amazing greengrocer, or even better, a fabulous rustic market to see the spectacular creations that our planet manages to produce: heritage tomatoes, tiny little cauliflowers, globe artichokes, fresh almonds in their shell, wild garlic, Swiss chard, baby aubergines. It’s a unique combination of wildness and grace. What I hope to reflect in our one hour together is my love and passion for salads - we will learn about pulses, different nuts, fruits, herbs, spices and vinegars. We will come up with our own magnificent combinations.
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An Ashkenazi Celebration of Soft Cheese Ilana Epstein Drama 2 - Workshop Room
Noah’s Pudding and Fasting Traditions within Islam and Judaism Rabbi Jonathan Wittenberg, Dr Hasan Horkuc and Ayse Bar Host: Laura Marks OBE Arts/Science Demonstration Space 2 This session begins with a fascinating look at Noah’s Pudding. Ayse will demonstrate how to make and explore the roots of this Islamic dish that commemorates the safe landing of Noah’s Ark-a story of equal significance within Islam and Judaism. Recognising that it is the holy month of Ramadan, Rabbi Jonathan and Dr Hasan will then explore the role that fasting plays in both faiths. Why do we fast and how does it impact us as individuals and as a community?
Take part in an interactive session, beginning with the making of soft cheese. Create a delightful array of Eastern European traditional dishes, including blintzes, lokshen kugel and dairy kreplach. For information about signing up for this session see page 4.
Herbs & Spices from Biblical to Modern Times. Louise Caplin, Karen Pomerance and Avi Zitterspieler Learning Room 3
The Jewish Food Chain – Memory, Tradition and Shifts in Jewish Food Culture. Naomi Cotten Learning Room Psychotherapist Naomi Cotten leads a group discussion on our relationship with food, and its changing role within our community. How do we keep our food culture alive, what are the pressures on us when it comes to entertaining and celebrating. What impact does the availability of convenience food and fusion cooking have on our heritage? Come ready to discuss and share.
Journey into the world of spices and herbs that were present in the Bible and explore their contemporary uses. Join the Spiceway UK team as they demonstrate how herbs and spices enhance your food and can benefit your health.
GEFILTEFEST 2015 7
11.50 - 12.50
Session Slot 2
Claudia Roden’s Desert Island Dishes
importantly, what you can do to improve your blog and gain readers.
Claudia Roden and Michael Leventhal Hall - Demonstration Space 1 Gefiltefest’s Founder, Michael Leventhal, will lead Gefiltefest’s Patron, Claudia Roden, through the dishes that have been significant in Claudia’s culinary journey. Recipes will be brought to life as you smell the spices so integral to Claudia’s creations. Watch Claudia prepare her mother’s Dukkah spice mix.
Food Blogging Masterclass Angelica Malin Learning Room 3 Hear from top food bloggers about what compels them to write, their inspirations, the good, the bad and the ugly, and how to get noticed in a crowded marketplace. Most
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Journey to the Middle East with Anne Shooter: Baklava and Sweet Cigars Anne Shooter Host: Anthony Silverman Arts/Science Demonstration Space 2 Anne Shooter, food writer for the Daily Mail, will be in conversation with Anthony Silverman, demonstrating some of her favorite bakes from her cookbook ‘Sesame & Spice, Baking from the East End to the Middle East.’
Let it Rise The Taditions and Secrets of Challah Baking
Ask The Rabbi: Food Special
Shiri Kraus Drama 2 - Workshop Space
Our esteemed panel are ready to answer all your questions about food and faith, ethics and culture.
Come and enjoy a unique masterclass where you will learn how to prepare the perfect challah from scratch and experiement with different braiding techniques. It’s a chance to connect to Judaism, community, and food in a way that goes beyond a sweet eggy loaf. The challah baking workshop starts with an explanation about of the Jewish laws of separating the challah. You will go home with one braided and baked challahand one extra portion of dough- to braid and bake at home, or to freeze for later. So relax and enjoy this fun and friendly introduction to challah baking.
Host: Richard Verber Cinema
Safe Treif: What Is It with Jews and Chinese Restaurants? Maureen Kendler Learning Room 1 American Jews have a fascinating relationship with Chinese restaurants, especially at Christmas (!) It has been part of their acculturation from the earliest days of their immigration to New York. This session asks: why has Chinese Food become Safe Treif?
For information about signing up for this session see page 4.
GEFILTEFEST 2015 9
Kitchen secrets of Honey & Co.
New Twists on Parev Desserts
Tortillas Con Schmaltz: A North American Explores Jewish Kitchens South of the Border
Itamar Srulovich and Sarit Packer Hall - Demonstration Space 1
Lisa Roukin Arts/Science - Demonstration Space 2
Jayne Cohen Host: Anthony Silverman Cinema
Award winning chefs and cookbook writers Itamar Srulovich and Sarit Packer bring a taste of Honey & Co to Gefiltefest. They will be demonstrating 3 dishes - Red Shakshuka, Chocolate and Pistachio Cookies and Knafeh. (Yes, we had to look up that one too!)
Lisa presents a fresh approach to parev deserts. Using unusual dairy substitutes such as almond milk, and a unique no bake base, she’ll show you how to make a seasonal fruit tart with creme patisserie to wow you most discerning guests.
Latino-Jewish kitchens reflect a delicious collision of traditional foodways, new ingredients, and inventive techniques to make it all work.
13.10 - 14.10
Session Slot 3
Quick and easy humous Sasha Frieze Drama 2 - Workshop Space Join Sasha, the self-professed “Humousista” in whizzing up the quickest and easiest humous. Explore ways to personalise your dip and make it your very own, using Israeli and Mediterranean herbs & spices. For information about signing up for this session see page 4. 10 GEFILTEFEST 2015
From guava and cream cheese on matzah to tamales enriched with schmaltz; from kibbe spiced with chipotles in adobo to creamy flans beloved by all Latin Americans, savour the cuisine of Ashkenazi and Sephardi Latin American Jews in a mouthwatering discussion focusing on Mexico, Cuba, Brazil, and Colombia.
The Ashkenazi Fightback Joel Braham, Louis Solley, Mark Ogus Host: Felicity Spector Learning Room 3 Meet the young entrepreneurs shaking up the London restaurant scene with their contemporary interpretations of ‘old school’ Ashkenazi dishes. Hear from the chefowners behind Jago, Monty’s Deli and The Good Egg as they speak to news journalist and food writer Felicity Spector.
Summer Wine Tasting Danny Saltman Learning Room 1 What could be more perfect on a June afternoon than wine tasting! Danny Saltman of Kedem bring you a selection of summer wines and will explain their perfect food partners. Discuss how wine is made, hear the backstories of the Israeli and Jewish-owned vineyards and have all your kosher wine questions answered.
GEFILTEFEST 2015 11
14.30 - 15.30
Session Slot 4
We were all rooting for her! MasterChef 2015 finalist Emma Spitzer cooks and chats. Emma Spitzer Host: Nicki Tiefenbrun Hall - Demonstration Space 1 Emma will be demonstrating Fish Falafel with Harissa Mayonnaise, showcasing the talent and influences that won her a place in the MasterChef final. Gefiltefest Director, Nicki Tiefenbrun will also interview Emma about her MasterChef journey, followed by questions from the audience.
Decluttering the Jewish Kitchen Juliet Landau-Pope Learning Room 3 Is your fridge over-stocked with food? Are your cupboard and counters laden with gadgets? This session explores various different clutter challenges encountered in contemporary Jewish 12 GEFILTEFEST 2015
kitchens and proposes practical ways to deal with them.
Bread, Eggs and Pickles – The Team from the Good Egg Restaurant share their favourite recipes. Joel Braham, Oded Mizrachi, Alex Coppard Arts/Science - Demonstration Space 2 Come and join us for an hour of bread, eggs, and pickles three great passions of ours, inspired by the travels and childhood memories. We’ll be showing you how Oded makes, plaits and bakes his sweet, light challah from Jerusalem, and how to knock up your own crisp pickles like they do in Mile End and Montreal. You’ll learn to make our favourite street food dish, an Iraqi fried aubergine and egg pita called Sabih with zhoug, mango pickle and tahini. To finish we’ll use the freshly baked challah to cook up challah French toast - served up in thick slices with syrup like we tried in California.
Welcome to the world of Raw Desserts Lara Smallman and Maayan Geva of the Jewish Vegetarian Society Drama 2 - Workshop Space Amid predictions that it may become the world’s first vegan nation, the Israeli culinary world has, in the last year, rapidly shifted towards healthier and more ethical eating, including a whole new approach to dessert-making. If you are curious about raw desserts, and interested in discovering what happens when you leave processed sugar, flour, eggs and dairy off the menu, then this session is perfect for you. We will introduce you to an array of new ingredients and their health benefits. With both a demonstration and handson participation, we invite you to experience the taste of delicious and simple raw desserts. For information about signing up for this session see page 4.
The Limmud Chavruta Project - Reflections on food and spirituality Irit Burkeman and Steve Miller Learning Room 1 How does our relationship with food define us as human beings? How does it connect us to G-d, to nature and to one another? Join us to reflect upon the deeper value of eating and feeding others. The Limmud Chavruta Project is an international collaboration of Limmud volunteers who together create resources to encourage ‘chavruta-style’ or one-to-one textual learning.
Food Fight! Maureen Kendler, Clive Lawton, Adam Taub, Daniel Cainer Host: Raymond Simonson Cinema If one food could represent the Jewish People, what would it be? Our presenters, each representing a classic dish, must win the votes of the audience to stay in the competition. Could Chicken Soup be crowned ,will Challah rise the to challenge or will the upstart, hummous whip the competition into submission! Come ready to make your choice in this lively session. GEFILTEFEST 2015 13
15.50 - 16.50
Session Slot 5
Lead Demons: Food Stories and Demonstration
Fermenting Flavour
Moshe Basson Host: Rony Yedidia-Clein Hall – Demonstration Space 1
Fermentation is a natural process that happens to food when immersed in a salt water brine. Vegetable, salt and water transform into something that is truly delicious.
Whenever making biblical lentil pottage (for which Esau, understandably, sold his birthright) I re-live the encounter I had as a child with the hot, noisy and odorous broth - with the demons of pounded garlic, chilli and spices dancing in the scalding oil. Join me as I make this special soup, plus pesto from local Israeli herbs and traditional stuffed figs.
Gefiltefest’s Kitchen cabinet Silvia Nacamulli, Sarit Packer and Itamar Srulovich, Elisabeth Luard Host - Matthew Stadlen Cinema Our culinary panel are ready to answer your most pressing kitchen queries. Our session will be full of Insider’s tips to inspire your cooking, change your kitchen habits and open your food horizons. 14 GEFILTEFEST 2015
Saul Doctor Drama 2 - Workshop Space
The session will show you how to make your own sauerkraut. Once you see the results, you’ll be hooked and pickled everything in sight. For information about signing up for this session see page 4.
Using Your Loaf: The Role of Bread in Jewish Thought Dr Raphael Zarum Learning Room 3
alone”? We’ll break through the crust of some key Torah stories to uncover the roll of bread in Judaism and much more. We’ll learn, we’ll discuss and, of course, we’ll break bread...see page 4.
Win it, Cook it! Rachel Davies, Alan Rosenthal Host - Daniel Young Arts/Science - Demonstration Space 2 In Gefiltefest’s take on the TV gameshow, our two talented chefs will put their culinary skills to the test. Two bags of ingredients - one full of wonderful bounty, the other with some more challenging ingredients! Watch as the chefs battle to win the best bag of food and then have 40 minutes to create a dish that will wow our audience and host.
Food Glorious Food A food journey for Bat Mitzvah Girls Juliet Simmons, Jane Tobin Green, Daniella Jaff Klein Learning Room 1 Girls nearing Bat Mitzvah age are invited to come to this session with a family member, ready to tell and share stories and recipes about food and their families. Using the recently published “My Bat Mitzvah Book Made By Me” as inspiration, you’ll go on a food-inspired journey, make a customised recipe folder, and leave with lots of ideas.
Why did Potifar trust everything to Joseph except his bread? Why did God’s House always have to have freshly baked loaves? And why can’t we “live by bread GEFILTEFEST 2015 15
Extra Bites! Be sure to explore all of these wonderful extras around the festival:
Zest is delighted to be celebrating Jewish heritage through the diversity of food at Gefiltefest. Can Ashkenazi food be Sephardi? Executive Chef Eran Tibi has created three exciting dishes to be showcased at this fantastic food festival. Join us on a delicious journey from Poland to Yemen via Morocco. Come on down to tantalise your taste buds with Eran’s unusual menu and cool down with a cocktail or two! (Alcoholic and non-alcoholic available). The Zest café will be open with its scrumptious cakes and bakes, so take a break with a cuppa, a slice of something, or launch into lunch at the Zest restaurant with its modern take on Sephardi cooking. Whatever takes your fancy, pop into Zest for taste with a twist!
020 7433 8955
ZestAtJW3
www.zestatjw3.co.uk
ZestAtJW3
Denise Phillips will be cooking all day on the Neil Lerner Kitchen Design stand with a Miele steam oven. Live demonstrations with Denise’s Cooking For The Heart class at 12.55 and 15.35 in the Piazza. Watch Denise prepare and cook steamed asparagus with spiralized courgette salad and rolled plaice with garlic pesto. Sophie Herxheimer, our artist in residence will be creating a gallery inspired by your food memories. Find her in the entrance Reception, tell her your food story and, using pen and ink, Sophie will beautifully illustrate your memory. Your images will create a wall of stories which will grow at the day progresses. You will also have a copy of your own to have as a memento. Share a recipe and join the Beyond Bubbie community. Gefiltefest has partnered with the online community cookbook, Beyond Bubbie. Write a recipe or food memory at the Beyond Bubbie station in the Reception and you have
a chance to win the hamper of cookbooks and kitchen goodies on show. All stories will be uploaded onto the Beyond Bubbie website after the festival and entered into the prize drawer. Check out their website at www.beyondbubbie.com. At the Taste of Israel Exhibition, ‘From Field To Fork’, find out about Israel’s amazing food industry. From wine to dates, dairy products to the finest olive oils, whatever tickles your taste buds, Israel has it for you. Israeli agricultural know-how and methods have transformed the country’s most arid regions into plentiful breadbaskets, providing a profusion of produce for Israel and for markets in Europe and beyond. Israeli home cooks and master chefs are constantly seeking new ways of pleasing their diners. It is therefore no wonder that in recent years, Israeli cuisine has become no less than a culinary extravaganza of fusion and innovation.
GEFILTEFEST 2015 17
Literary Salon Located in the Dance Studio
Join us for
Visit our Literary Salon on the first floor – a dedicated space to browse and purchase books from Daunt Books, meet the chefs at our book signings and subscribe to Jewish Renaissance magazine. Book Signing Schedule
At SOYO we believe in healthy, authentic food, made with only the best quality ingredients. Our chefs prepare our mouthwatering delicacies daily – giving classic dishes a modern twist.
Claudia Roden
13.15
Anne Shooter
13.45
Olivia Daley
14.15
Itamar Srulovich and Sarit Packer
14.30
Lisa Roukin
15.30
Jayne Cohen
15.50
Denise Phillips
16.10
Please help us keep this room a food and drink free zone. Your co-operation is appreciated.
MARKET MONDAYSsalads,
Competitions
rranean style freshly South Medite patisserie and & s d a re b e d homema diments spices & con d e ri d e d a m d han
Visit the Neil Lerner Kitchen Design Stand in the Piazza for your chance to enter a competition to win a freestanding Miele oven.
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WEST HAMPSTEAD
94 Golders Green Road London, NW11 8HB
51 Fairfax Road London, NW6 4EL
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SOYO are running a raffle to win a VIP experience for 4 at SOYO Market West Hampstead. Simply visit their stand in the piazza to register.
Gefiltefest visitors will be eligible for a 10% discount on steam ovens. Please keep your proof of entry to the Festival. Terms & Conditions Apply.
GEFILTEFEST 2015 19
Green Room
Located in Drama 1
This is our social action hub. Make time to discover a greener approach to living and engage in good deeds. Urban Seed Planting Tilla Crowne This stall showcases ideas (with instructions) for upcycling garbage into gardens! Make the most out of limited windowsill, balcony and patio space without having to spend a fortune on containers, and help conserve space, water and time whilst recycling too.
Kosher Beer Brewing Josh Charig Ever wanted to brew a beer? Come along and help make a batch of IPA whilst listening about beer and its place in the Jewish world. Home brew beer is the perfect partner to your home grown veg!
Roll Up For GIFT! In our workshops we will be teaching and making vegetarian sushi rolls. We invite you to make one roll of sushi for yourselves and one for GIFT recipient families. Workshops take place throughout the day.
Gift will also have a stand in the Piazza where you can sign up for a plethora of volunteering opportunities such as food packathons and delivery of food parcels, and learn about their educational work around the UK.
Cooking with Foraged Food 11.00 Ariella Levy Wild Yeast and Rosemary Sourdough Bread Come discover the growth around you. Learn about the simplicity of flour and water, the metaphors of relationships, role up your sleeves...and rise to the challenge 13.30 and 15.00 Shira and Jon Daniels Maybe you were on the foraging expedition on the Heath this morning with Rabbi Natan Levy or are you still new to the art? Either way, you’ll want to hear from Shira and Jon as they make mouthwatering Turkish Delight with elderflowers.
The above demonstrations take place in the Green Room at the participating stall. Please note - standing room only.
GEFILTEFEST 2015 21
Kids’ Programme
Healthy Cake Pops
This programme is presented by JW3 Families and Fusion
13.10-14.10
Workshops All kids’ workshops take place in Learning Room 2 Sessions are drop off, for ages 5+. Parents must remain at JW3 whilst their children are in a session. Workshop spaces are limited so please sign up for a place at the Gefiltefest Helpdesk in the entrance Reception. Sign up opens at 10am for session slots 1 & 2. Sign up from 12.30pm for session slots 3,4 & 5. Children can attend a maximum of 2 kids’ workshops during the festival. Workshops are very popular so we ask for your understanding in allowing as many children as possible to enjoy the hands-on experience.
For all Families & FUSION events throughout the year visit www.jw3.org.uk 22 GEFILTEFEST 2015
Humous made with love 10.30-11.30 Claudia Prieto-Piastro Learn how to cook delicious humous and Israeli salad. Along the way you’ll pick up some new hebrew words to make you feel like an authentic Israeli chef.
In a Pickle
Olivia Daley, Supported by Andy Daly and Stephanie Kronson Did you know you can make cake pops that are chocolatey, delicious and beautiful AND healthy and gluten free too? Teenage cookbook writer Olivia will guide you through the making, moulding and decorating of gluten free, chocolate brownie cake pops that you can then take home.
Rise and Shine: Challah Making
11.50 -12.50 Shana Boltin
14.30-15.30
Did you know that you can make a battery out of a pickle? Or that pickles help you digest you food? Learn how to make classic dill pickles along with lots of fun zany facts about the things we put in salty water and leave for a week or more!
Rise and Shine! We’ll be making delicious challah that creatively explores Jewish traditions and festivals. Have a go at braiding a round loaf to make a new and sweet year… or branch out and design a tree full of flavoursome Tu B’Shevat treats. We’ll literally be spelling out our edible ‘Shabbat’ shalom.
Niv Eckhaus and Yuval Nae
Israeli Street Food - A Whole World in a Bite of Pitta 15.50-16.50 Niv Eckhaus and Yuval Nae Join us for a journey across the streets of Israel. Come and discover the real spirit of Israeli street-food, where you can have a taste of different worlds in one pitta bite.
Kids’ Drop In Drop into JW3’s youth centre at any point during Gefiltefest to enjoy on-going arts and crafts inspired by delicious foodie stories, created in collaboration with our friends at PJ Library. Create your own Magical Pomegranate mobile. Design hidden gems within the humble apple, inspired by The Apple Tree’s Discovery. Say ‘shabbat shalom’ with Rise and Shine challah pop-up cards. Decorate a waistcoat with shiny buttons and your favourite chaggim foodie treats – just like in the story Rabbi Benjamin’s Buttons. We’ll also be creating playful portraits using ‘fruit of the land and crops of the field’ – make your own foodie face to add to our gallery! Activities suitable for age 2+. Parents must accompany children at all times. GEFILTEFEST 2015 23
Marketplace Discover these exhibitors in the Piazza Antonio Russo Iced Desserts Brique a l’oeuf with Fabienne Viner-Luzzato GIFT Hansen & Lydersen Smoked Salmon Is it Kosher App Jewish Care and the Big Bake Jewish Vegetarian Society Kedem Wines Kosher Candy King and their Smoothie Bike Kosher Gourmet Guide
neillerner Creative Kitchen Designs by
www.neillerner.com
Manna Meir Panim Neil Lerner Kitchen Design and Miele Steam Ovens Providence Deli Riverford London N by NWOrganic Vegetables Shuka SOYO Market SpiceWay UK The Biltong Factory Tipat-Paz, Extra Virgin Olive Oil ZEST Restaurant
ONCE EATEN NEVER FORGOTTEN
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Biographies Ayse Bar is a mother of three who is passionate about making the world a better place to live. She works as an interpreter and in her spare time does volunteer work. Shana Boltin is a passionate vegetarian, pickle queen and fan of all things Ottolenghi. Between her day job as a paediatric occupational therapist and searching London for good quality coffee, Shana runs MedVeg, a vegetarian pop up restaurant and learns Yiddish. Joel Braham is founder and General Manager of The Good Egg. What started out as a few friends flipping eggs at a street food market grew quickly - and now, following a hugely successful crowd-funding campaign, The Good Egg are about to open their first all-day neighbourhood café - serving up simple dishes from childhood and travels, from Tel Aviv, to Montreal, to London. Chef Patron of Eucalyptus in Jerusalem, Moshe Basson is one of the proponents of The Slow Food Movement in Israel and beyond. His restaurant Eucalyptus in Jerusalem is world-renowned for recreating biblical dishes in contemporary ways. He uses native herbs in his modern dishes – think mallow, hyssop and nettles. A Member of Chefs for Peace, Moshe Basson is presenting at Gefiltefest courtesy of The Embassy of Israel. 28 GEFILTEFEST 2015
Irit Burkeman is an experienced teacher and lecturer with extensive knowledge of Hebrew literature and poetry. A lifelong friendship brought Louise Caplin, Karen Pomerance and Avi Zitterspieler to a new adventure - travelling down the spice trail and bringing healthy cooking and drinking to everyone. Opening their first shop on Battlers Green Farm in Radlett, they have made their dream a reality, running workshops to spice up your life. Josh Charig, a home brewer and craft beer enthusiast. Jayne Cohen, author of Jewish Holiday Cooking, writes and lectures about Jewish cuisine and culture. She hosts an annual programme on Jewish cuisine around the world at New York’s Museum of Jewish Heritage. Featured cuisine writer and food blogger (Beyond Brisket) for Jewish Woman Magazine, she also writes Essen Around, food column at Centropa.org. Naomi Cotten is a psychotherapist who has tasted Jewish food in many parts of the world. She is a member of Alyth Gardens reform synagogue & is interested in Interfaith relationships particularly how eating together can help facilitate dialogue & enhanced relationships.
Tilla Crowne is an artist working with living organic materials, creating miniature drawings and large-scale installations. As an administrator at JHub, working to promote social action in the UK, she is passionate about the environment and sustainable living. She specialises in growing big things in small spaces.
Niv Eckhaus and Yuval Nae are both ‘Shinshinim’- ‘Shlichim’ for the Jewish Agency For Israel and the Tzofim (the Israeli Scouts), on their gap year. Together with 7 others, they live in the same house and volunteer with different Jewish organizations, Jewish schools, Youth movements, and Gefiltefest!
Olivia Daley, launched her second cookery book entitled Flours In My Hair – My Guide To Junk Food Busting to raise funds for Shaare Zedek Medical Centre.
Rebbetzen Ilana Epstein originally hails from the USA, but spent some of her childhood years in Brazil and Venezuela. Ilana wrote a regular cooking column for the Jerusalem Post, is a qualified pastry chef and enjoys teaching about the history and evolution of Jewish cuisine. Ilana works along with her husband as the Rabbinic couple in Cockfosters and N Southgate United Synagogue.
Shira and Jon Daniels discovered foraging whilst living in north west London and have enjoyed natures offerings ever since. They pick, preserve, dry, ferment and infuse the foraged herbs and fruit through the seasons. Rachael Davies graduated from Le Cordon Bleu and has worked with some of London’s most inspiring chefs at Galvin Bistro and Lanka Patisserie. In June 2010 Rachel started Rachel’s Kitchen and was a finalist ‘Best Young Rising Star in the Cookery School Awards 2012 and 2013. Rachel’s Kitchen has become the cookery school of choice for both private and corporate clients, and for brushing up on your cooking skills whilst smiling at the same time. Saul Doctor works in the financial sector as a research analyst but at nights he engages in the ancient arts of barbecuing and fermenting. Thankfully he has a tolerant wife who puts up with a house filled with pickling jars and smoke. Saul is also a trustee of Gefiltefest.
Regarding herself as a Houmousista, Sasha Frieze has been making humous for the last twenty years. Her humous recipe is on the first page of google (if you spell it my way). If you cut her open, she would be mostly humous. By day, Sasha runs an events and marketing consultancy. Maayan Geva is the Jewish Vegetarian Society’s Projects Officer and a desert foodie. She is passionate about vegan food, loves experimenting in the kitchen and is happy to spread the joy of vegan cooking. Or Golan, former head chef at Ottolenghi, worked as a private chef specializing in modern South Mediterranean cuisine and has now joined forces with SOYO restaurant, launching a fresh kosher food concept in West Hampstead. SOYO will offer colourful, fresh salads, dips and a bakery. A meaty Shabbat GEFILTEFEST 2015 29
meal service for collection or home delivery is also to be launched by Summer 2015. Artist and poet Sophie Herxheimer has held residencies for LIFT, Southbank Centre and Transport for London. Exhibitions include The Whitworth, The Poetry Library and The National Portrait Gallery. She has illustrated five fairy tale collections, made several artists’ books, created a 300 metre tablecloth to run the length of Southwark Bridge, featuring hand printed food stories from a thousand Londoners; made a life size concrete poem in the shape of Mrs Beeton sited next to her grave; and a pie big enough for seven drama students to jump out of singing, on the lawn of an old peoples’ home. Sophie teaches and collaborates extensively. Dr Hasan Horkuc was a Research Fellow in Islamic and comparative studies. He has written and contributed to a number of papers and publications and was Director of Durham University Risale-i Nur Studies Programme between 20062013. Now based at the Dialogue Society of London, he specialises in Nursian studies, the origins and development of Nursian exegesis. Daniella Jaff Klein loves engaging and learning about Judaism. She is the co-editor of a new book for Bat Mitzvah girls - My Bat Mitzvah Book made by me. She completed a course to teach yoga to teenagers which she plans to mix up with Jewish concepts. She has studied at London School of Jewish Studies and in Israel at Pardes and the Yakar Centre for Tradition and Creativity. 30 GEFILTEFEST 2015
Maureen Kendler is a trustee of Gefiltefest. She is a Teaching Fellow at the London School of Jewish Studies, Director of Education at Tzedek and is a freelance educator around the Jewish community. Shiri Kraus has moved to the UK from Israel almost a decade ago. From her first foray into bread baking, she found herself seduced by the simplicity and concurrent complexity of making bread. Passionate about culinary arts from a very young age, she has studied and trained with some of Israel’s finest bakers. She runs challah workshops- baking and teaching to demystify the process of breadmaking, focusing on the way that it continues to play a central role in our lives, tables, and traditions. Juliet Landau-Pope is a certified coach, professional organiser and study skills expert. She teaches social sciences at the Open University and coaches teenagers and adults to improve organising and time management skills. Clive Lawton, co-founded Limmud and is now it’s Senior Consultant. Clive works worldwide in educational and leadership development and 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. Michael Leventhal is a history book publisher, editor of ‘The Hand of History’ (Greenhill 2012) and coauthor of ‘Jews In Britain’ (Shire 2013). He accidentally founded Gefiltefest in 2010 and then dragged his wife and
friend Tarryn on Gefiltefest’s Rabbi Relay Ride - a 1400 mile Land’s EndJohn o’ Groats sponsored bike ride with 14 Rabbis. Rabbi Natan Levy is the Interfaith and Social Action Manager for the Board of Deputies of British Jews and chair of the Jewish Social Action Forum. Rabbi Levy is the co-author of “Sharing Eden: Green Teachings from Jews, Christians and Muslims”. He holds a MA in Jewish Studies from King’s College, London, and is currently pursuing a doctorate in environmental theology at Bristol University. Elisabeth Luard is an award winning food-writer who has written 3 memoirs with recipes, a couple of door-stopper novels, presented her own tv series, and often illustrates her own work. She has a column in “The Oldie” and her books include “European Peasant Cookery” and “Family Life - Birth, Death and the whole Damn Thing.” Angelica Malin is Editor-in-Chief at About Time Magazine, an online magazine that explores London and beyond. Obsessed with time, she never feels she has enough of it. An experienced journalist with a background in travel and food editorial, she started About Time in a bid to discover amazing, unusual time-worthy pursuits for busy Londoners. Laura Marks set up Mitzvah Day in 2008, now an international inter faith day of social action and she recently co founded the Jewish Muslim Women’s Network. A mother of three and a wife of one, Laura lives in
Primrose Hill and is passionate about building community, social action and inclusion. Steve Miller is a social entrepreneur, community activist and visionary. Professionally he is the Executive Director of the Faith Based Regeneration Network. Born and bred in Rome, Silvia Nacamulli is an Italian-Jewish cookery 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. Mark Ogus 35 is the creator of Monty’s Deli, a small but extremely popular deli in Bermondsey. Making all their own pastrami and salt beef as well as mustard, bagels and many other traditional Jewish dishes has gained them a large army of admirers including chefs Tom Kerridge, Yotam Ottolenghi, Alain Ducaisse and critic Jay Rayner. Now looking for a new larger, 7 day premesis, the future is looking very exciting for Jewish food in London Claudia Prieto-Piastro is a Mexican PhD student at King’s College London. Her research looks at the role of food in the construction of Israel’s national identity. She particularly loves Mexican, Cuban and Israeli cuisine. Ariella Rainbow Levy grew up in a farmhouse in Pennsylvania, foraging berries that don’t even exist in the UK. She left university to study at the Natural Gourmet Cookery School in New York City where she learned GEFILTEFEST 2015 31
about whole foods and eastern healing diets. She runs cooking birthday parties for kids, and has a blog on empowered birth and parenting. Claudia Roden was born in Cairo. Her many books include the bestselling A Book of Middle Eastern Food and Book of Jewish Food. She is the recipient of numeous awards for her writing. Claudia is a patron of Gefiltefest. Alan Rosenthal trained at Leiths School of Food and Wine and became a master of all things ‘stewed’. A new version of his cookbook ‘Stewed!’ specialising in one pot wonders, will be out in October. He teaches regularly at Leiths and has presented at Gefiltefest for the past 2 years. Lisa Roukin is a chef, teacher and writer, focussing on developing gluten and wheat free recipes. She runs her own cookery business, has appeared on Channel 4, BBC Radio, and was a finalist on Gordon Ramsey’s the F Word. She has selfpublished her own cookery book ‘My Relationship with Food, 100 recipes to nourish mind, body and soul.‘ Danny Saltman has held the position of Sales Manager at Kedem Europe since June 2014 and has been working in the BWS industry for 10 years, specialising in the mainstream market. Anne Shooter is a food writer, recipe columnist and blogger for the Daily Mail. Her features, Crafty Cook Column, and blog, Shooter’s Kitchen, attract hundreds of thousands of readers and Anne has also written for 32 GEFILTEFEST 2015
Delicious, the Jewish Chronicle, the Guardian and Women and Home. Her work also includes chairing tasting panels, hosting food events and judging awards on radio and TV as well as advising Marks & Spencer, Sainsbury’s and the Red Tractor Campaign. Anne’s passion for cooking has also led her to complete the Leith’s School of Food and Wine’s professional diploma. Anthony Silverman is the food blogger and wordsmith behind Silverbrow on Food. His writing has been featured in The Times, The Guardian and The Telegraph. Juliet Simmons began her Jewish journey with a visit to Limmud conference in the UK, which she later chaired. She was the first Creative Director of the JCC for London and now runs her own creative marketing consultancy, Piece of Cake. Juliet is co-editor of a new book for Bat Mitzvah girls - My Bat Mitzvah Book made by me. Raymond Simonson is CEO of JW3. The former Executive Director of Limmud has over twenty years’ experience in informal Jewish education, leadership development and community work. He holds a BA in Jewish History, a Masters in Applied Anthropology and Community & Youth Work, and a reputation as a pretty decent vegetarian cook and cake maker! Lara Smallman is the Director of the Jewish Vegetarian Society, a charity dedicated to promoting the many benefits of vegetarianism. In 2013, she launched ‘Mystery Cooking’
classes, which she has taught at Limmud, Moishe House, and soon JW3. Lara has previously worked at Gefiltefest and the Big Green Jewish. Louis Solley has worked at Richard Corrigan’s Lindsay House and the Park Lane Hilton. In 2012 he was head chef at Ottolenghi and has now opened up Jago by Brick Lane where he has chosen to model his menu on Ashkenazi dishes, bringing a taste of his heritage to London. Felicity Spector has worked at Channel 4 News for 23 years and is currently chief writer. She is also passionate about food and has judged the Great Taste Awards for 5 years, helping to champion the country’s best small producers. She is especially passionate about desserts. Cheesecake and brownies a particular specialty. Emma Spitzer is a MasterChef 2015 finalist. Emma’s cooking style draws on her travels through the Middle East and her Mother in Law’s North African roots. Currently the Managing Director for luxury travel company; Tots Too, Emma offers private dining experiences as well as catering for larger events and a series of one off pop-ups. Matthew Stadlen is an interviewer. During nine years at the BBC he produced the BBC One show This Week and produced and presented Five Minutes With and On The Road With for BBC News. He currently interviews people and is a commentator for The Telegraph. Husband and wife team Itamar Srulovich and Sarit Packer met in a restaurant kitchen in Israel ten years
ago and now run Honey & Co, one of London’s most talked about dining destinations. Itamar Srulovich was head chef at Ottolenghi, while Sarit Packer was both head of pastry at Ottolenghi and executive chef at Nopi. Their second cookbook, The Baking Book, is due for release in July. Adam Taub is a Fellow of the London School of Jewish Studies where he teaches Midrash. He is also a coFounder of Etgar, a charity that aims to inspire a love of Jewish learning among children in primary schools. Previously an editor and writer, Jane Tobin Green now teaches the Alexander Technique. An obsessive family cook her Thursday and Friday pupils are accosted by the aroma of pickling cucumbers, bubbling saltbeef and rising challah. She is a contributor to ‘My Bat Mitzvah Book made by me’ and is passionate about making being Jewish fun and relevant for girls - and everyone. Richard Verber is World Jewish Relief’s campaigns and communications manager. He was recently elected Senior Vice President of the Board of Deputies. He spent four years working for UJS and was the co-chair of Limmud Conference 2013. He loves a bit of baking and supports Manchester Rabbi Jonathan Wittenberg is the Rabbi at New North London Synagogue, Senior Rabbi at New North London Synagogue and a published author. Jonathan is married to Nicky Solomon; they have three children and a dog and enjoy GEFILTEFEST 2015 33
family life, gardening and animals. Daniel Young is the London pop-up pioneer behind the youngandfoodish.com blog. The native New Yorker is the author of eight books and was restaurant critic of the New York Daily News. He is currently editing a guide to the world’s best pizzerias, to be published by Phaidon Press. Rabbi Dr Raphael Zarum is the Dean of LSJS. He has an MA in Education, a PhD in Physics, and rabbinic ordination from the Judith Lady Montefiore College. He gives lectures across the Jewish world and specialises on revealing profound connections between traditional Jewish texts and contemporary Jewish life.
JHub is proud to support Gefiltefest JHub inspires and supports positive change in the British Jewish Community and beyond. Working with people and organisations who share a commitment to Jewish values, it: Offers space for people to work, meet and learn Provides resources, development, training and events Champions the work and voice of social change organisations JHub’s network is made up of people and organisations like Gefiltefest who want to create social change through their work.
34 GEFILTEFEST 2015
JHub is an operating programme of
Thank you list Thank you to everyone who has helped create this year’s festival:
f oodf ort h o u g h t Would you like to learn more about: 9 How to Kosher your kitchen? 9 Which foods are Kosher? 9 Any other Jewish topic of your choice? All this can be done at a time and place of your convenience – and it’s completely free! Learn from the comfort of your home. Sign up to PaLPhoneandLearn to learn any Jewish topic, on the phone or skype with phonelearn your own one-to-one tutor for up to an hour on a weekly basis.
PhoneandLearn
phonelearn
0800 055 3276 www.phoneandlearn.org info@phoneandlearn.org
All our talented presenters and hosts who have donated their time so generously. All the staff at our partners, JW3 and Zest. You worked beyond the call of duty! Our generous sponsors: The Embassy of Israel, Soyo Restaurant Group, Neil Lerner Kitchen Design and The Grove. Our valued media partner, The Jewish Chronicle. JHub, The Natan Fund and Shoresh, for their generous support of the charity. Our amazing volunteers especially: Shana Boltin Dikla Bornstein Talia Chain Julie Edelstein Hannah Glass Matt Hickman Steve Ingram Mimi Kingsley Mandi Lennard Devorah Levinson Arnold Moscisker Zoe Paskett
Inbar Rabinowitz Jonathan Robinson Rob Sassoon Hannah Skolnick Daniel Susser Katie Susser The tireless volunteer team who helped set up the event on Thursday and Friday. The army volunteers who are here today ensuring the smooth running of the event.
Special thanks to Michael Leventhal, Claire Berson, Olivia Klevan, Allan Bailey, Victoria Prever, Rabbi Michael Pollak and Rabbi Natan Levy. And finally, to the team at Gefiltefest: Trustees Maureen, Judy, Saul and Jonathan, and the staff, Lisa and Ella - a heartfelt thank you. Its been a joy to be part of the team. Sleep well tonight - planning for 2016 starts tomorrow! If you would like to join the volunteer team, please leave your details at the Gefiltefest helpdesk in the reception area.
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Kitchen Notes
Celebrations at The Grove
For your next kosher event, look no further than The Grove, London’s Country Estate. 38 GEFILTEFEST 2015
Please call Joanna to discuss your special occasion on 01923 296144 or email joanna.barnett@thegrove.co.uk
www.thegrove.co.uk
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Nursery Terrace Arts Studio Language Science Lounge Discovery & IT Studio Performing Arts Studio
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Piazza Studio Cinema The Hall Drama Piazza Studio 1 Youth Centre The Hall Zest Restaurant, Café & Bar Youth Centre Demonstration Zest Restaurant, Café & BarKitchen
Sleep Room Nursery Terrace
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Reception & Lounge The Hall Balcony Resource Centre Reception & Lounge JW3 Offices Resource Centre Hall JW3 Offices
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Science & Discovery Room Arts & Crafts Dance StudioStudio Science & Discovery Room Demonstration Kitchen Dance Studio Drama Studios 1 & 2 Demonstration Learning RoomsKitchen 1, 2 & 3 Drama Studios 1 & 2 Consulting Rooms Wellington Hospital Learning Rooms 1, 2 & 3 Wellington Hospital Consulting Rooms
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Changing Rooms
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Active Learning Nursery The Hall
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Active KitchenSenses & Laundry Arts StudioLounge Language Kitchen & Laundry Nursery Terrace Language Nurseries 1Lounge &2 Nursery Terrace Performing Arts Studio Nurseries 1&2 Science Discovery & IT Studio Performing Sleep RoomArts Studio Science Discovery & IT Studio Staff Room Sleep Room Staff Room
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Arts Studio Arts Language Science Studio Lounge Discovery & IT Studio Language Science Lounge Performing Discovery Studio & ITArts Studio Kitchen & Laundry Learning Performing Room 3 Arts Studio Kitchen & Laundry
Arts & Wellington Crafts Hospital Studio Consulting Rooms Arts & Science & Crafts Discovery Studio Room Dance Science & Studio Discovery Room Dance Studio
LEVEL 3 LEVEL 3
JW3 Map
Staff Room Staff Under 2s Room room 1 Active Senses Active Senses
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Male & Female Disabled Toilet Toilets Disabled Toilet Baby Change
Sleep Room
Drama Drama Main entrance Studio 1 Studio 2 via pedestrian bridge Demonstration Kitchenfrom Finchley Road Drama Studio 2 Demonstration Kitchen JW3 Offices
Learning Room 1 Learning Room 1
Learning Room 2 Learning Room 2
Youth Centre
Wellington Hospital Consulting Rooms Wellington Hospital Consulting Rooms
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Baby Change Changing Rooms/Showers Rooms/Showers Changing Places Facility
Cycle Racks Changing Places Facility PHOTOGRAPHY, VIDEO AND RECORDINGS Cycle Racks ged, except where an event is The use of cameras (including mobile phone cameras) or sound recording equipment is strictly prohibited during performances and concerts. JW3 may take pictures during your visit to the building
Lift & Stairs to all floors Lift & Stairs to all floors
Piazza Piazza
Cinema Cinema