Gefiltefest 2016 programme

The Rogues’ Banquet And The Ethics Of Kosher Prawns

10.30am - 11.30am Hummus Wars Hosted By Daniel Young Arts/Discovery Two chefs battle it out to be crowned king of the chickpea! Our cook-off will challenge our competitors to create the most creative and tasty dish using hummus as its base. Watch as the ubiquitous dip reaches new heights of sophistication.

Judged by Naama Oryan-Kaplan.

Director, Israel Government Tourist Board.

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Brick, The Tunisian Street Food Delight Fabienne Viner-Luzzato Drama Fabienne will demonstrate the uses of Tunisian brick, the North African crispy pastry called masoulka in Tunisia, bourek in Algeria, or brouat in Morocco. Learn how to fry the pastry filled with egg, tuna and harissa, or egg, cheese and onions. Have a go at making cigars filled with fish salmon khleimi, and samosas filled with a delicious potato mix. Please come hungry… to eat and to learn some great cooking skills.

The Art Of Breaditation Breadmaking Combined With Meditation, Jewish Poetry And Prose.

Gillian Levy Learning Room 2 Mix, pummel and bake a delicious traditional loaf while learning practical mindfulness and stressbusting techniques. Engage all your senses, indulge your inner child’s love of messing with flour, and take home your fresh-baked bread along with tools to improve every aspect of your life.

Baking workshops in partnership with Jewish Care’s Great Jewish Bake Day.

Rabbi Belovski Dance Is it permitted to make kosher food look treif?

Would you order imitation shrimp, ‘fakon’ and eggs, or a tofu cheeseburger at a kosher restaurant? In this exploration of the spirit behind the kashrut laws, Rabbi Belovski will consider whether every hechsher is really kosher.

How To Banish The Angst Around Feeding Your Kids Warren Hyer Learning Room 1 Dr Warren Hyer, consultant paediatric gastroenterologist, examines children’s relationships with food and mealtimes, foods that impact on disease in later life, allergies and their prevention, behaviour and food and whether being Jewish makes it all so much worse.

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12pm - 1pm The Six Seasons Of Jewish Food

Jewish Flavours of Italy: Nonna’s Secret Recipes

 A melia Saltsman

 S ilvia Nacamulli

Hall Explore the global flavours of Jewish cooking, from Israel to California, as Amelia Saltsman, award-winning author of The Seasonal Jewish Kitchen leads us on a delicious journey that traces the thread of Jewish cuisine from its ancient roots to today’s focus on seasonality and sustainability. We’ll explore tastes of the Jewish diaspora through such dishes as chilled sorrel and cucumber soup, summer squash latkes with labneh, and silan and tahini ice cream sundaes.

You’ll recognise familiar favourites and discover some surprising new recipes that will have you wondering, “This is Jewish food? Who knew?”

Arts/Science Join Silvia Nacamulli as she gives a peak preview of her upcoming cookery book, Jewish Flavours of Italy, sharing some of her favourite Nonna Bianca’s recipes. Learn about salting, or degorging aubergines and taste a different, original, version of melanzane alla parmigiana. A stunning and colourful tuna and potato ‘fish’ will be another surprise recipe. There will be a tasting of all the dishes cooked and a chance to ask all your Italian culinary questions.

Step into the Vilna Vegetarian restaurant

 L ara Smallman Drama The Jewish Vegetarian Society brings The Vilna Vegetarian Cookbook to

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life, published in Yiddish in 1938 and recently translated into English. Venture into our recreation of the restaurant, with a Yiddish cookery demo, enjoy a klezmer soundtrack and hear the remarkable story of author Fania Lewando, a celebrity chef of her day.

The Parev Problem Solved!

 A nne Shooter

What Would Jesus Eat? Susan Weingarten Dance There is a movement today among Christians in North America to try to follow the diet Jesus would have eaten.

Unfortunately, many of the ideas about this are just plain wrong: one book about ‘the Jesus diet’ has a tomato on the cover! We shall look at what Jesus, a Jew living in firstcentury Galilee, really might have eaten.

Learning Room 2 We all know how difficult it is to come up with interesting dairy-free desserts that don’t take forever and are not too complicated to make. Join Anne Shooter and make two incredibly simple parev puds to wow your family and friends that will become part of your regular repertoire.

Baking workshops in partnership with Jewish Care’s Great Jewish Bake Day.

Shechita And The Religious Slaughter Debate Shimon Cohen Learning Room 1 Shimon’s work as campaign Director of Shechita UK includes lobbying governments and parliaments on a number of issues to protect religious freedom across the UK and Europe.

Come and find out all you ever wanted to know about shechita, and why the practise is constantly under attack.

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1.30pm - 2.30pm They Will Hammer Their Swords Into Chef Knives And Their Spears Into Whisks!

Nof Atamna-Ismaeel Hall Since winning Israel’s MasterChef in 2014 (breaking Israeli TV records in the process), Nof has used the power of food to bring Arabs and Jews together in dialogue.

Nof will share her journey and demonstrate some of the Arabic dishes that she has modified for her kosher clientele, including shishbarak in yogurt soup and and a seabass and grape taboulleh.

Brought to you by:

Five Years In Israel: A Passion For The Country And Its Cuisine, Through The Eyes Of An Outsider

Much Ado About Noshing

The Restauranteur And The Critic

Alastair Falk Cinema

N ida Degutienė

A light-hearted, whistle-stop tour of Jewish foodie literature, featuring some of the best Jewish food books they really should have written. Based on a good old Jewish recipe of self-deprecation, shoulder shrugging and guilt, indulge your bookish senses as we chop, slice and sing our way through a range of literary sources. Adult themes such as sex, mothers and dancing potato kugels ensure this show is under absolutely no recognised rabbinic supervision.

Tanya Gold, Daniel Morgenthau Dance

Arts/Discovery Growing up in a Lithuanian home where the small kitchen was shared with Jewish holidaymakers from the former USSR, Nida remembers her mother whispering that Jewish food was special. She knew nothing about it until she arrived in Israel as the spouse of the Lithuanian Ambassador. Nida will share stories and recipes from the five years she spent in Tel Aviv, cooking with local hosts, listening to their memories and ultimately writing a cookbook of her own – award winning A Taste Of Israel.

Childhood Memories Infused With Vinegar

 B en Tish Drama Ben Tish, Chef Director of the Salt Yard Group, has early memories of cooking and eating with his Jewish grandmother. A great cook of Ashkenazi descent, she 10 GEFILTEFEST 2016

instilled in him at an early age the importance of seasoning and acidity, lessons he utilises today.

He will be cooking his interpretation of pickled and fried fish – with chips, and a special occasion honey cake, paired with smoked almond praline cream.

Brighten Up Your Purim With Rainbow Dough Hamentashen

D enise Phillips Learning Room 2 Although Purim is many months away, we couldn’t resist the combination of rainbow dough and these tasty Purim pastries. Learn how to experiment with different flavours, fillings and colours.

Baking workshops in partnership with Jewish Care’s Great Jewish Bake Day.

Daniel Morgenthau is the co-owner of Portland in London, which opened to rave reviews last year. Tanya Gold is the restaurant critic at The Spectator. They will talk about food, the London restaurant scene, and what happens when Giles Coren calls your restaurant “perfect”.

Milking It: Why Modern Dairy Farming Might Turn Milk Treif Natan Levy Learning Room 1 Dairy farming in the 21st century can be cruel to the cow. But does it make our milk unkosher as well? Leading rabbis are now engaged in a furious debate on the kosher status of milk, and the financial repurcussions are staggering. We will explore the kosher milk conundrum and empower you to answer the critical question before next breakfast: Is my milk treif?

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3pm - 4pm Borscht To Bruschetta: How Evelyn Rose Revolutionised Jewish Cooking.

 J udi Rose Hall Evelyn Rose, MBE, doyenne of Anglo-Jewish cookery and author of the legendary The New Complete International Jewish Cookbook, redefined Jewish cooking in Britain and beyond. Adventurous, eclectic, and far ahead of her time, her recipes have helped generations of home cooks master the art of Jewish cooking. In this cookery demonstration and tasting, Evelyn’s daughter and fellow food writer, Judi Rose, shares the secrets of a culinary legacy that introduced a whole new world of tastes and techniques to the Jewish kitchen.

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Food Will Bring Us Together Daniela Pears, Sara Conway, Hannah Style, Claire Berson Dance Why is it that food has the power to create community and bridge divides? Join 4 inspirational women as they discuss the social action and interfaith projects that they have founded, all of which have food at their core. We will hear their stories, share in the lessons they have learned along the way and explore why food is the ultimate connector.

Taste Wine Like A Pro – The Covenant Winery Way

 J eff and Jodie Morgan

and winemaking secrets using the renowned wines they make at Covenant Winery, paired with dishes from their latest cookbook, The Covenant Kitchen, Food and Wine for the New Jewish Table.

Just A Minute Abigail Morris, Dan Patterson, Adam Taub and Jenni Frazer Hosted by Raymond Simonson Cinema The return of a Gefiltefest favourite. Following the format of the Radio 4 show, panellists will be challenged to speak for one minute, without hesitation, repetition or deviation on the theme of Jewish food. Could you speak for one minute on chicken soup without hesitating? See how our panellists cope.

Drama How do professional winemakers, food and wine critics and cookbook writers discern quality? And how do they pair wine with food? In under an hour, California winemakers and authors Jeff and Jodie Morgan will show you how they do it.

They will share their tasting

Finding Flodni - An Insider’s Guide to Hungarian Jewish Cuisine Steve Varcoe Drama Hear from the co-founder of Aron’s Jewish Delicatessen in Bristol, the acclaimed restaurant serving classic Ashkenazi dishes in the West

Country. Steve will demonstrate how to make the traditional Hungarian dessert Flodni and will discuss Ashkenazi cuisine in modern Eastern Europe.

Perhaps surprisingly, it is a food tradition that is alive and well.

Israeli Pastry Workshop Learning Room 2 Delve into the world of Middle Eastern pastries and learn to make Bourekas like a pro.

Baking workshops in partnership with Jewish Care’s Great Jewish Bake Day.

Mayn Kale’s Appetit Or Fried Newspaper With A Union Bread Maureen Kendler Learning Room 1 When the immigrant Jews landed in America, the challenge of hunger was for some quickly overtaken by the challenge of plenty. This session looks at stories and songs that explore both... including a tragicomic trip to Coney Island with “young toothpicks and glass of raisins” on the menu...with disastrous consequences!

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4.30pm - 5.30pm A Journey To Modern Day Jerusalem

 T omer Amedi Hall The Palomar has become one of the most innovative and exciting restaurants in London, winning the Observer Food Monthly’s ‘Best Restaurant’ award, Tatler’s ‘Restaurant of the Year’ award, and GQ’s ‘Best Restaurant’ award in 2015.

Chef Tomer Amedi will be transporting us to modern day Jerusalem with his cooking. He will prepare two dishes, cured fish with a Levantine salad and the restaurant’s signature dish, Jerusalem style polenta.

Tomer will be assisted by Emma Spitzer, MasterChef 2015 runner-up.

Halva Heaven Or Golan Arts/Discovery Ex-Ottolenghi chef Or Golan will take the humble halva and transform it into a myriad of heavenly desserts. Learn all about this versatile sweet while he demonstrates how to make a halva and nut filo strudel, halva malabi, and halva and cinnamon muffins with, you’ve guessed it, halva icing!

Big Babka Bonanza – You Can’t Beat A Babka!

Shiri Kraus Learning Room 2 If you’ve always wanted to learn how to make babka, now’s your chance.

Everything will be made during the class from scratch… Take your sweet loaves a step further with these simple to make, stunning to serve (and did we mention delicious?!?) yeasty, moist and wonderful creations. You’ll make three pastries in unique shapes and flavours and learn to braid, shape and cut. Make chocolate babka, star-shaped Nutella brioche, and a tearout cinnamon layer babka.

Join us for this special class and bring this Jewish classic back home.

A Fizzing Finish Jay Steinberg Learning Room 1 Finish your day with some bubbly, courtesy of Kedem.

Jay will explore the history of Israeli wine, following the journey of the founding winemakers to the modern vineyards of today. And what better way to appreciate the success of Israeli winemakers than to enjoy a tasting session of some of the most prestigious kosher sparkling wines, including Israel’s finest brut.

Baking workshops in partnership with Jewish Care’s Great Jewish Bake Day.

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Mitzvah Day – Refugee Week Cooking

Kids’ Programme Presented by JW3 Children, Families and Youth Workshops The following sessions take place in Learning Room 3.

Children aged over 5 may be dropped off at the session, but parents must remain in the building. As you arrive at Learning Room 3, please fill a consent form for each child participating in the session.

Workshop spaces are limited.

When the room is full, we kindly ask that you return for the next available session.

1.30pm-2.30pm Charlie Agran

Blueberry Blintz Breakfast Bonanza 10.30am – 11.30am Danielle Levinson Join chef Danielle as she teaches you to cook pancakes in a Jewish style– as a blintz.

Make delicious cheese filled blintzes with a blueberry sauce. And then eat them!

This interactive session is cooking with an important difference. As it’s the last day of Refugee Week, we will prepare food that will go directly to refugees and asylum seekers in our community. This exciting session involves a bit of learning about refugees whilst we prepare the scrumptious dessert of apple crumble.

The Aliyah of Food 12pm-1pm Nic Abery Come and discover what foods are really ‘Israeli’? Where did your typical Israeli foods originally come from and when? We will taste foods to help us work this out, before taking on a skills challenge, making a typical Israeli dish.

We encourage parents to join in with their children for this session for a family learning experience. (And a family eating experience too!)

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Bagel Making Workshop 3pm-4pm Lee Lewis Do you feel the need to knead?

Then come and make bagels!

During this session, you will make bagels from scratch and find out great facts about the roll with a hole.

Arts and Crafts Drop In Come to the Youth Room at any point during the day to enjoy a rolling programme of arts and crafts inspired by Jewish food culture. Created in collaboration with PJ Library, we will get creative using inspiration from the books Five Little Gefiltes, Bagels from Benny and Planting Parsley.

Activities suitable for children aged 2+.

Parents must accompany children at all times.

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