Gefiltefest programme updated

Jewish food festival 2016 Sunday 26th June 2016 10.30am to 5.30pm

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THE HOT SPOTS FOR STREET FOOD IN ISRAEL

Advertorial

Constantly lauded by leading international culinary and travel experts for its dynamic, multicultural and surprising foodie scene, Israel has become gastronomic heaven – from luxurious

and casual restaurants to great street food options across the

country. The IGTO London have come up with their favourite spots for the best authentic bites in town:

Yom Tov Deli, 43 Levinsky Street, Tel Aviv

A must-visit is Yom Tov Deli, a compact eatery established in 1969 by immigrants from Istanbul. Yom Tov Deli offers a slew of well-preserved family recipes, including grape leaves stuffed with rice; garlic confit; several types of eggplant salads and an array of olives.

Frishman Sabich, 44 Frishman Street, Tel Aviv

This street-side eatery in the heart of the city serves just one dish, sabich—a pita sandwich filled with hard-boiled egg, fried eggplant, tehina and chopped cucumbers, tomatoes and peppers. Yum.

Abu Hasan (a.k.a. Ali Karavan) -1 Dolphin St., Jaffa

A world-famous hummus spot with two locations in Jaffa, Abu Hassan offers a limited-yetdelectable menu. Try the Mishulash (triangle hummus), with an egg on top, or Masabacha (hummus with roasted chickpeas and tehina), soft, savory and beyond delicious.

Azura, 4 Ha’Eshkol Street, Jerusalem

Located amid the hustle and bustle of the Mahane Yehuda market, Azura is known, first and foremost, for its kube celek (or warm beet soup with meat-stuffed dumplings.

Bourekas Musa, 30 Jaffa Street, Jerusalem

Israel is renowned for bourekas (savory-stuffed phyllo-dough pastries) and Bourekas Musa in the heart of the new city is a classic.

Abu Shukri, Via Dolorosa, Jerusalem

In the heart of the Old City, Abu Shukri is a no-fuss restaurant serving what many consider the most perfect hummus in Israel, as well as ful (Egyptian bean stew) and mezze salads.

Hummus Said, Old City market, Akko

Nestled within Akko’s Old City market, Hummus Said specializes in Galilean hummus, coated with olive oil and served with tehina and roasted chickpeas. Owned and operated by local culinary legend ‘Said,’ this no-frills spot has been wowing locals for more than 35 years.

For more information on Israel’s culinary scene please visit: Uk.thinkisrael.com or follow us

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Visitisrael

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Welcome

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efiltefest’s mission is to celebrate Jewish food heritage and we are delighted to welcome you here today to explore it’s rich mix. It’s thrilling to see the festival take shape and we can’t wait for you to discover all we have to offer. Enjoy and celebrate the practical, ethical and spiritual dimensions of food in Jewish culture. I hope you leave us inspired, connected, and most importantly, full!

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Nicki Tiefenbrun Director, Gefiltefest

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Claudia Roden, Patron, Gefiltefest Food and cooking are about showing and receiving love, about hospitality, generosity and happiness. As well as creating a bond between people, food is a great unifier across cultures. Gefiltefest is a wonderful celebration that embraces those principles and I am delighted to welcome you to the festival today.

Raymond Simonson, CEO, JW3 We’re delighted to welcome you to JW3 for Gefiltefest, the UK’s largest celebration of Jewish food. We’re proud of our longstanding partnership with Gefiltefest and hope you enjoy the diverse range of talks, demonstrations, activities and tastes on offer!

Gefiltefest is supported by GEFILTEFEST 2016 3

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Completely at home in North London.

If you’re thinking of buying, selling, renting or letting contact your local branch today.

Our services Sales and Lettings Land and New Homes Block and Estate Management Property Solicitors Chartered Surveyors Financial Services Visit kfh.co.uk

KFH Belsize Park 38 England’s Lane, NW3 4UE

KFH West Hampstead 199a West End Lane, NW6 2LJ

Sales 020 7483 4302 belsizepark.sales@kfh.co.uk

Sales 020 7328 2238 westhampstead.sales@kfh.co.uk

Lettings 020 7586 9006 belsizepark.lettings@kfh.co.uk

Lettings 020 7604 5150 westhampstead.lettings@kfh.co.uk

Visit our stall for free face painting and the chance to win a £300 John Lewis voucher.

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Information

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2016 10:13

Food at Gefiltefest

Taking of photographs

Gefiltefest is under supervision of the Sephardi Beth Din.

If you do not wish your photo to be used in marketing materials after the event, please see the staff at the box office.

Food purveyors under SKA supervision for this event are not necessarily under supervision after today.

Please check with individual stall holders.

Food samples served in sessions are prepared in a dairy kitchen.

We cannot guarantee that gluten and nut free foods made on site are free from contamination.

Buggy Park A buggy park is available in the Piazza in the storage cupboards on the far wall.

Room Capacities We kindly ask you to respect our door stewards’ decisions regarding maximum capacities in teaching spaces and corridors. We take health and safety regulations very seriously and ask you to help us adhere to our requirements.

Help Desk There is a participant help desk located in the reception area to help you with any queries you may have.

 Book Signings Wherever you see the book icon in this programme, book signings will take place at the end of each session. Credit cards are accepted in the main hall and arts/discovery room, cash only in other rooms.

Alternatively visit Daunt’s stand in the piazza for their collection of the finest in Jewish food and cookery writing.

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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.

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.

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The Rogues’ Banquet And The Ethics Of Kosher Prawns 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!

 Anne 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

N ida Degutienė 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

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.

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Much Ado About Noshing

The Restauranteur And The Critic

Alastair Falk Cinema

Tanya Gold, Daniel Morgenthau Dance

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.

Brighten Up Your Purim With Rainbow Dough Hamentashen

 Denise 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.

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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.

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 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

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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.

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

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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

 Tomer 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.

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!

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

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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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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.

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!

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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Mitzvah Day – Refugee Week Cooking 1.30pm-2.30pm Charlie Agran 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.

Bagel Making Workshop 3pm-4.15pm 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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2015 Gallery

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Piazza Marketplace Exhibitors:

Manna UK Soup Kitchen

Antonio Rosso Iced Desserts

Providence Deli

Artizan Fudge

Riverford Organics

Daunt Books

Tipat Paz, Extra Virgin Olive Oil

Denise Phillips and Stapleton Yogurt

Taywell Sweet Rebellion Ice Cream

GIFT

Vegetarian Caviar Club

Israeli Government Tourist Office

Food Court Vendors:

Jewish Renaissance Jewish Vegetarian Society

Carmelli Bakeries Zest Restaurant

Kedem Wines Kennard’s Artisan Chocolates Kinleigh Folkard Hayward

Story Collecting Live in Ink with Sophie Herxheimer

C

ome and meet artist and poet Sophie Herxheimer, who will listen to your food story, draw and write it live in shining black brush and ink, and furnish you with your own A3 copy to take away.

Sophie has been collecting stories live in ink from all sorts

of people for over 10 years now, and has a collection of over 1200 to date. Each story drawing is different, and contains something particular and unique to its narrator.

Come and add your voice to this spectacular chorus!

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Weekly organic veg boxes delivered to your door We’ll bring you our book for inspiration on your 2nd delivery

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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.

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Biographies Nic Abery Nic Abery is the Director of LooktoLearn; an integrated education company. With over 20 years of experience in education, she combines Jewish themes and secular education through the exploration of museum art, objects and culture. Her expertise and innovative teaching style has taken her throughout the UK, Europe and Israel.

Claire Berson Food for the Soul was ‘cooked up’

by Claire Berson & Shelley Belinsky over a pot of soup at a North London homeless shelter event. Their idea grew into an exciting platform for women and girls to find enrichment in cultures, traditions and beliefs other than their own.

Charlie Agran Charlie is the Interfaith Coordinator at Mitzvah Day. Mitzvah Day brings thousands of people together to give time, not money, to make a difference to the community around us, on Mitzvah Day and 365 days a year.

Tomer Amedi Tomer was raised in Jerusalem by a Moroccan mama and Kurdish papa.

His culinary heritage has played an important part in his life. He has been cooking with the Machneyuda group since 2009 and moved to London with his wife, pastry chef Yael Vardi,

to become head chef of The Palomar in 2014. The Palomar’s first cookbook is due to be released this August.

Dr Nof Atamna-Ismaeel Nof won Israel’s MasterChef in 2014, breaking TV viewing records in the process. A marine biologist by profession (with four post-doctorates under her belt), winning MasterChef gave her the chance to join the culinary world. She now teaches and lectures on Arabic cuisine, was artistic director for the first Arabic food festival in Israel and is in demand from global companies as a recipe developer. She lives in Tel Aviv with her husband and three children.

Harvey Belovski Harvey is rabbi of Golders Green Synagogue, CEO of University Jewish Chaplaincy, principal of Rimon Jewish Primary School and head of modern rabbinic thought at LSJS. He received semichah from Gateshead Yeshiva and is a graduate of Oxford, London and City universities. He is married to Vicki and they have seven beautiful children.

Dr Khayke Beruriah Wiegand Khayke is the Woolf Corob Lector in Yiddish at the Oxford Centre for Hebrew and Jewish Studies (an independent centre of the University of Oxford) and a Yiddish teacher and translator in London. She is also a Yiddish poet,whose first bilingual

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collection was published in Tel Aviv in 2012. Khayke is a member of the Jewish Vegetarian Society.

South Africa in a global culinary books competition in China. The book was published in Poland this year.

Shimon Cohen

Alastair Falk

Shimon is the founder and chairman of The PR Office, a public relations consultancy firm and the founder and campaign director of Shechita UK. He is a media relations and reputation management specialist who has advised a wide range of clients, ranging from governments and multinational corporations to public and voluntary sector organisations.

Alastair devised the show ‘Much Ado About Noshing’ for the very first Gefiltefest. Since then, he has performed it at fringe festivals from Brighton to Edinburgh. He is currently collecting stories for a new anthology of Jewish food reminiscences, so encourages copyright free heckling. In real life, Alastair is an educational consultant and is a great believer in the old consultancy adage that if you can’t suggest a solution, there’s good money to be made in prolonging the problem.

Sara Conway Sara has a wide range of experience in advocacy, partnerships and fundraising, project development and management, policy development and campaigning. She is Executive Director at Spread a Smile and is a cofounder of Unity, a Jewish-Muslim Friendship and Social Action Group in North London/Herts (established Spring 2015) and also supports Nisa Nashim.

Nida Degutienė Nida is an accomplished businesswoman. She has led a number of large Lithuanian companies and now runs her own company. Nida’s first book, A Passion for Israel (2013) revealed Israel’s achievements. Her second, A Taste of Israel, was first published in Lithuania in 2014 to huge success. Last year, it was selected as the best culinary book in South Africa in the category of Jewish cooking and represented

Jenni Frazer Jenni Frazer is a Glasgow-born award winning Jewish journalist who likes to talk.

Or Golan Or, former head chef at Ottolenghi, works as a private chef specialising in modern South Mediterranean cuisine. He has also joined forces with SOYO restaurant to launch Delicatessen Fine Foods – a new kosher food venture in West Hampstead offering a New York-style deli restaurant and takeaway meal service perfect for Shabbat, chaggim or even midweek. The delicatessen is due to open by August.

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Tanya Gold Tanya could never stop talking, so she became a journalist. She has worked at the Daily Mail, The Sunday Times, The Guardian and The Daily Telegraph and many more. When she won a Foreign Press Association prize last year, no one was more surprised than she was.

Dr Warren Hyer FRCPCH Warren is a consultant paediatric gastroenterologist in north-west London, working in St Mark’s Hospital in Harrow and Chelsea and Westminster Hospital. He specialises in childhood gastrointestinal diseases, with an interest in early nutrition, allergies, and the relationship between lifestyle and nutrition. He lectures widely, both nationally and internationally.

Maureen Kendler Maureen teaches adults across the Jewish community. She is a teaching fellow at the London School of Jewish Studies, contributes to Thought for The Week in the Jewish Chronicle and BBC Radio 2’s Pause For Thought.

She is a Gefiltefest trustee.

Shiri Kraus Shiri moved to the UK from Israel almost a decade ago. From her first foray into bread making, she found herself seduced by both the simplicity and complexity of making bread.

Passionate about culinary arts from a young age, she has studied and trained with some of Israel’s finest bakers. Her workshops demystify and simplify

bread making, cake decorating and baking – infusing meaning into the everyday kitchen experience.

Danielle Levinson With a love for good food and a flair for cooking, I left the world of fashion in 2004 and set up my own business, TeachUsToCook. Teaching groups and individuals alike, my aim is to show that cooking is fun, enjoyable and easy. I also teach courses at JW3 and am involved in the JW3 Gateways scheme.

Gillian Levy Gillian is an accredited psychotherapist who likes to do things a little differently. With many years working in the NHS and private practice, she has a particular interest in the healing power of both food and meditation. She has created an exciting new concept, the Art of Breaditation – inspired by her popular and successful meditation groups for the NHS, and her belief as a Jewish mother that food is more than fuel; it is pivotal in bringing people together.

Rabbi Natan Levy Rabbi Natan is head of operations for the Fayre Share Foundation and chair of the Jewish Social Action Forum. He is 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, and is currently pursuing a doctorate in environmental theology at Bristol University.

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Lee Lewis Lee is a technologist who enjoys baking. He likes to make a mess in the kitchen.

Abigail Morris Abigail joined the Jewish Museum as Chief Executive in 2012, and has significantly raised its profile.

Previously she was Artistic Director and CEO of the Soho Theatre where she was responsible for building Soho Theatre in Dean Street and for growing the organisation from a turnover of £200k to £2 million. More recently, she has also been Chief Executive of Jewish Women’s Aid and Director of ResponseAbility, a crosscommunal Jewish think tank.

Jeff and Jodie Morgan Jeff and Jodie are the authors of eight cookbooks, including The Covenant Kitchen; Food and Wine for the New Jewish Table, named for their kosher California winery, Covenant. Prior to embracing winemaking, Jeff was West Coast editor of the American wine magazine, Wine Spectator.

Jodie was previously executive director of the American Institute of Wine & Food, founded by Julia Child and Robert Mondavi. Their Covenant wines have been highly praised by wine critics including Jancis Robinson and Robert Parker and are sold throughout the world.

Daniel Morgenthau Daniel took the traditional path to waiting tables via three years at Cambridge University, a master’s

degree in sociology at the London School of Economics and a four-year stint at Tesco HQ. As this biography demonstrates, he is much happier on the restaurant floor than on a laptop. He can usually be found, with a slightly worried look on his face, at Portland restaurant in Fitzrovia, and will shortly be splitting his time with Portland’s soon-to-be sister restaurant, Clipstone, which will open later this year.

Silvia Nacamulli Born and bred in Rome, Silvia 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-cooked food. She also runs culinary holidays in Italy. Her first book, Jewish Flavours of Italy, is due to be published this autumn.

Dan Patterson Dan has been a television and radio producer/writer for over 25 years creating a number of hit TV shows including Whose Line Is It Anyway? (the British and American versions), Mock The Week (now in its 14th season)and Clive Anderson Talks Back. He was also responsible for bringing Room 101 to television. Dan co-wrote The Duck House, which ran for 6 months at the Vaudeville Theatre in London’s West End and was nominated for an Olivier Award.

Denise Phillips Denise is a leading international Jewish cookery writer and has GEFILTEFEST 2016 37

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written six cookbooks, the latest being The Gourmet Jewish Cookbook. Through her books, columns, masterclasses and mobile app, Denise has gained a reputation for enticing and stylish recipes. Her regular and popular cookery classes provide inspiration and new skills.

Date On A Plate, her unique cookery classes for singles, are an excellent way to meet new people.

Victoria Prever JC Food Editor, Victoria Prever, left a legal career in 2003 to indulge her love of food and train as a professional chef at Leith’s School of Food and Wine. Since then, she has worked as a food critic for the Ham and High, as a private caterer and taught at cookery schools, including Leith’s and Good Housekeeping.

Victoria is also a freelance food writer and food consultant working with various food brands on recipe and website development.

Judi Rose Judi cooked with her mother, Evelyn Rose MBE, for more than 30 years.

They wrote two cookbooks together and collaborated on numerous recipes and cookery columns. Until recently, Judi lived in New York, where she ran cooking classes and developed culinary strategies for retailers including WilliamsSonoma. Her latest project, 100 Best Jewish Recipes, is a curated collection of Evelyn’s classic recipes, which Judi has updated for today’s kosher kitchen. Judi also specialises in Chinese, Indian and Southeast

Asian cuisine. She now lives in west London.

Lisa Roukin Lisa is a chef and the author of My Relationship With Food. Her focus is developing healthy, gluten and wheat-free recipes with minimal use of refined sugars and dairy.

Lisa develops recipes for leading brands and large corporate catering companies, as well as teaching children and adults how to cook, either in the privacy of their own home or in larger groups.

Amelia Saltsman Writer, teacher, and award-winning author of The Seasonal Jewish Kitchen: A Fresh Take on Tradition and The Santa Monica Farmers’ Market Cookbook: Seasonal Foods, Simple Recipes, and Stories from the Market and Farm, Amelia is passionate about helping everyday cooks make the connection between small-farmed foods and real-life meals. In her warm style, Amelia streamlines today’s desire for healthier, sustainable foods; the need to get dinner on the table; and the longing for rich holiday traditions into one seamless whole.

Anne Shooter Anne is author of Sesame & Spice, Baking from the East End to the Middle East, which has been shortlisted for the Guild of Food Writers’ best first book award. Her second cookery book, also inspired by her Jewish roots, will be published

by Headline next year. As well as

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being a trained cook, Anne has been a journalist for more than 20 years and is currently MailOnline’s commercial editor, in charge of branded content.

Raymond Simonson Raymond is CEO of JW3 and 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 and Youth Work, and a reputation as a pretty decent vegetarian cook and cake maker!

Ian Skolnick Ian is the great-nephew of Fania Lewando. In 1938 Fania, the owner of a famous vegetarian restaurant in Vilna, published her recipes in a groundbreaking Yiddish cookbook, Vegetarish-dietisher kokhbukh. Lost during the war, the book was recently rediscovered, translated in to English and adapted for today’s kitchen.

Lara Smallman Lara Smallman is the director of The Jewish Vegetarian Society, an international charity that was founded in 1966 and is dedicated to promoting a kinder world without killing animals for food. JVS showcases and celebrates everything vegetarianism has to offer via events, a quarterly magazine, community library and new community centre in Golders Green.

Jay Steinberg Jay grew up in Manchester and developed a love for wine at the

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age of 15 (theoretical of course!). He studied at yeshiva in Jerusalem, where he was able to expand his knowledge of Israeli wine. His current role is northern region sales manager at Kedem Europe – the largest importer of kosher wine from around the world.

Hannah Style Hannah is a specialist dietitian working in neurosciences, and is a passionate nutrition educator. As part of her residence at Moishe House, she created FEAST!, a weekly interfaith project involving cooking and dining with the homeless, utilising waste food from supermarkets. She has been the head chef on several summer camps, and also teaches students and staff about healthy eating in a variety of settings.

Adam Taub Adam is a Fellow of the London School of Jewish Studies where he teaches Midrash. He is also cofounder of Etgar, a charity that aims to inspire a love of Jewish learning among children in primary schools.

Ben Tish Ben is chef director of the Salt Yard Group, comprising Salt Yard, Dehesa, Ember Yard and Opera Tavern, all in central London and specialising in a rare and delicious mix of food and wine from Spain and Italy. Ben has appeared on BBC One’s Saturday Kitchen and Masterchef, the Food Network, and BBC Radio Four’s Food Programme. Salt Yard was published in 2012, and Ben’s second book, Grill Smoke BBQ, was published in April.

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Steve Varcoe Steve is the joint proprietor of Aron’s Jewish Delicatessen in Bristol.

Previously he lived in Budapest for 17 years and travelled extensively in Central and Eastern Europe. For many years, he was a regular at Rosenstein’s restaurant in Budapest, an experience that provided much of the inspiration for Aron’s.

Fabienne Viner-Luzzatto Fabienne Viner-Luzzato has been running a catering business and cookery school for adults and children since 2006. French born, with Tunisian and Italian origins, the youngest of seven children she learnt to cook with her mother and sisters. She is renowned for her delicious and colourful dishes, full of spice and flavour.

Susan Weingarten Susan is a food historian and archaeologist living in Tsfat in Israel.

She wrote her doctorate at Tel Aviv University about early Christianity in the Holy Land, but got tired of Christian ascetics and decided to move over to studying Jewish food.

She specialises in food in the Talmud.

Daniel Young Daniel is the pop-up pioneer behind the youngandfoodish.com blog. The native New Yorker is the author of 8 books and was restaurant critic of the New York Daily News.

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Thank you As ever, the staging of Gefiltefest draws on the talents and support of a huge number of people.

So a huge thank you to: Our grantees - JHUB and Shoresh.

Our sponsors – The Grove, Kinleigh Folkard & Hayward and The Israel Government Tourist Office.

Our media partner - The Jewish Chronicle.

Programme partners – Carmelli, Bakeries Jewish Care, Kedem Wines, New Israel Fund, UK Task Force and Bamo Creative.

All the staff at JW3 for their hard work and assistance especially Raymond, Sam, David, Judy, Karen, Ziva, Josh and Mark.

Daunt Books for running the book signings and bringing their bookstand to the piazza.

The Photographers of the 2015 event for the images in this brochure: Blake Ezra, Zoe Paskett, Matt Hickman and Steve Ingram.

The army of volunteers who are here today ensuring the smooth running of the festival.

Special thanks to Allan Bailey, Helen Carmel and Olivia Kleven.

Finally a massive thank you to the Gefiltefest Trustees and Staff – Maureen, Jonathan, Saul, Orna, Amanda, Lisa and Jonathan.

GEFILTEFEST 2016 41

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Kitchen Notes

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42 GEFILTEFEST 2016

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Celebrations at The Grove

For your next kosher event, look no further than The Grove, London’s Country Estate.

Please call Joanna to discuss your special occasion on 01923 296144 or email joanna.barnett@thegrove.co.uk

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LEVEL 0

3

Nursery Terrace

Bar Cinema Piazza The Hall Youth Centre Zest Restaurant, Café & Bar

LEVEL 1

The Hall Balcony Reception & Lounge Resource Centre JW3 om Offices

Arts Studio

3

Language Science Lounge Nursery Discovery Terrace & IT Studio Kitchen & Laundry

2

LEVEL 0

Performing Arts Arts Studio Studio

Arts & Crafts

ArtsStudio /Discovery

Cinema 0 LEVEL

Changing Rooms

Science & Discovery Room

Dance Dance

Staff Room Language Science Lounge Discovery Under 2s & IT Studio room 1

Active Kitchen Senses & Laundry

JW3 Map Under 2s Performing room 2 Arts Studio

2

1

LEVEL 3

Balcony LEVEL 2

Active Learning Nursery Arts & Crafts LEVEL 2 Studio

1 Science & Discovery Room

3 3

2 2

Changing Rooms

Changing Rooms

Staff Room

Sleep

Room Piazza Studio Nursery Cinema Terrace The Hall Arts & Drama Crafts 1 PiazzaCentre Studio Youth Drama Nursery Studio Science & LEVEL 2 Terrace The Hall Drama Zest Restaurant, Café & Bar Discovery Changing Studio 2 Rooms Room Youth Centre Learning Dance Arts & Crafts Studio Demonstration Room 1 Studio Zest Restaurant, Café & BarKitchen Science & Discovery Room LEVEL 1 sulting Rooms Drama Dance Studio Studio 1 The Hall Balcony Learning Demonstration Kitchen LEVEL 1 Room 2 Drama Reception & Lounge Drama Studios 1 & 2 Studio 2 The Hall Balcony Demonstration sery Learning Rooms 1, 2 & 3 Resource Centre Kitchen Reception & Lounge JW3 Offices Wellington Hospital Consulting Rooms Resource Centre Arts & Wellington Crafts Hospital Hall JW3 Offices Studio Consulting

Under 2s room 1 Under 2s room 2

Active Arts Senses Studio

Sleep Arts LanguageRoom Science Studio Lounge Discovery & IT Studio Language Science Lounge Performing Discovery Studio & ITArts Studio Kitchen & Laundry Learning Performing RoomLearning 3 Room 1 Arts Studio Kitchen & Laundry

Rooms Arts & Science & Crafts Discovery Studio Room Dance Science & Studio Discovery Room Dance Studio

Learning Room 2

1 1

Staff Under 2s Room room 1

Active Senses Learning Room 3Active Senses

Wellington Resource Active Senses Drama Arts & Crafts Resource Dance StudioStudio Hospital Centre Studio 1 Room Arts Studio Science & Discovery Room Hall Consulting Demonstration Kitchen Balcony Rooms Drama Drama Lobby Kitchen & Laundry Dance Studio Main entrance Drama Studios 1 & 2 Studio 1 Studio 2 Reception Studio via pedestrian bridge & Lounge Demonstration ce Language Lounge Demonstration Learning RoomsKitchen 1, 2 & 3 ffi from Finchley Road Kitchen Drama O x Nursery Terrace Drama Studios 1 & 2 Consulting Rooms Studio 2 Bo Wellington Hospital ResourceDemonstration Nurseries 1 & 2 Learning Rooms 1, 2 & 3 Centre Kitchen JW3 Offices Performing Arts Studio Wellington Hospital Consulting Rooms LEVEL 3 Reception Science Discovery & IT Studio Youth & Lounge Active Learning Nursery Youth Centre Room Sleep lets Room LEVEL 3 The Hall Staff Room Active Senses Active Learning Nursery Hall JW3 Offices Arts Studio Balcony Lift & Stairs AMENITIES Active KitchenSenses & Laundry to all floors Hall Arts StudioLounge Indoor Language Balcony Youth Centre Ac Male & Female Toilets ce Kitchen & Laundry s The Hall Dining Area s Nursery Terrace Piazza to /Showers Ha Resource Language1Lounge ll Nurseries &2 Disabled Toilet Centre Nursery Terrace Performing Arts Studio Facility Lift & Stairs Resource to all floors Nurseries 1&2 Centre Baby Change Science Discovery & IT Studio PARKING Performing Sleep RoomArts Studio Piazza Science Discovery & IT Studio Changing Rooms/Showers Staff Room Cinema Sleep Room Changing Places Facility Staff Room

0

Staff Room

Cycle Racks

Male & Female Toilets AMENITIES

de JW3 nside JW3 Male & Female Disabled Toilet Toilets Disabled Toilet Baby Change

Baby Change Changing Rooms/Showers Changing Rooms/Showers Places Facility

Under room

Learning Room 1 Learning Room 1

Learning Room 2 Main entrance via pedestrianLearning bridge from Finchley Room Road 2 Wellington Hospital Consulting Rooms Wellington Hospital Consulting Rooms

Lear Room

Lear Room

Reception & Lounge Reception & Lounge JW3 Offices

PARKING

Youth Centre

0 0

Sleep Room Sleep Room

0

AMENITIES

Under Under 2s room room 1

JW3 Offices

The Hall Cinema Youth Centre The Hall

Lift & Stairs to all floors Lift & Stairs to all floors

Piazza Piazza

Cycle Racks Changing Places Facility PHOTOGRAPHY, VIDEO AND RECORDINGS Cinema Cycle Racks d or exchanged, except where an event is The use of cameras (including mobile phone cameras) or sound recording equipment is strictly prohibited during performances Cinema and concerts. JW3 may take pictures during your visit to the building to use for promotional purposes. latecomers to performances at a suitable break, URNS POLICY PHOTOGRAPHY, VIDEO AND RECORDINGS 16/06/2016 15:16 Gefiltefest_brochure_2016_9.indd 44 nsure that the is not disrupted. ets cannot be performance refunded or exchanged, except where an event is The use of cameras (including mobile phone cameras) or sound celled or abandoned. recording equipment is strictly prohibited during performances

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