Diaspora Dinners
Diaspora Dinners
Chicago-based pop-up dinner series that explores the food and history of the Jewish Diaspora.

 

We are always researching and coming up with new food ideas. Sometimes it's an after hours dinner at a local restaurant, sometimes a single table in an apartment, and sometimes it's a very short vegan pop-up that sells mostly hummus. Check back soon for updates, or better yet, subscribe to our newsletter

Rugelach & Hamantaschen Workshop
May
5
1:00 PM13:00

Rugelach & Hamantaschen Workshop

Learn to make two classics of Jewish baking: rugelach & hamantaschen. Students will learn everything the need to know in order to make great rugelach and hamantaschen at home. This class covers everything from portioning ingredients and dough mixing, to forming cookies, and how to tell when they're done.

Students will learn the histories and varieties of the various foods, and will enjoy beverages and classic deli snacks along with their finished baked goods. 

Click here for tickets!

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Bagels & Beers
Apr
13
1:00 PM13:00

Bagels & Beers

Learn to make bagels from start to finish! This class covers everything from selecting ingredients, baking with yeast, proofing dough, shaping and boiling bagels, and determining doneness for breads. 

Students will learn the differences between the various styles of bagels and will enjoy beers and classic deli snacks along with their finished bagels. We will bake Montreal style bagels and everyone will have extras to take home.

Click here for tickets

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Bagels & Beers
Jan
27
1:00 PM13:00

Bagels & Beers

Learn to make bagels from start to finish! This class covers everything from selecting ingredients, baking with yeast, proofing dough, shaping and boiling bagels, and determining doneness for breads. 

Students will learn the differences between the various styles of bagels and will enjoy beers and classic deli snacks along with their finished bagels. We will bake Montreal style bagels and everyone will have extras to take home.

Click here for tickets:
https://www.eventbrite.com/e/bagels-beers-tickets-53897013418

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Diaspora Dinners and Reboot Present: Death Over Dinner
Jan
18
7:00 PM19:00

Diaspora Dinners and Reboot Present: Death Over Dinner

This special event is a collaboration between Reboot and Diaspora Dinners. The dinner deviates from the typical Shabbat dinner format and will be structured as an extended guided conversation.

The way we die is the most important conversation Americans aren’t having. Death over Dinner-Jewish Edition (DOD-JE) facilitates live programming to address end-of-life matters over a meal. The project places these important questions in the center of a dinner and asks participants to consider, debate and discuss what their intentions are for living and dying.  Whether you are a Jewish insider, more on the margins, or Jewish-adjacent, we welcome you to join us in tapping into some age-old Jewish wisdom around grieving and ritual, living and dying. We will be using materials and a facilitation guide for a dinner that  will be engaging, empowering, and even uplifting.      


The meal is hosted by Rachel Ellison (Bat Sarah Press) with food by Chris Reed (The Rice Table) and Dylan Maysick (formerly of Front Room Donuts). Becky Adelberg, from Reboot, will be facilitating the discussion. The menu is inspired by Eastern European Jewish cooking, with particular emphasis on the cooking of Fania Lewando (ZT’L), author of the Vilna Vegetarian Cookbook. Lewando was a restaurateur, vegetarian chef, and one of many Lithuanian Jews murdered in the Holocaust. Her legacy lives on through her contributions to cuisine and writing. Join us for dinner on Friday, January 18th. BYOB.  

Check out this video to learn more about Death Over Dinner-JE


*Exact location will be released via digital receipt upon ticket purchase.*


MENU:


SNACKS 
pickled vegetables 
whitefish salad with rye toast

MOTZI & KIDDUSH
poppy seed challah
whiskey or tea with honey

MAIN
hunter's stew with beef and sauerkraut
stuffed cabbage with tomato sauce 
assorted dumplings

SIDES 
broiled eggplant 
red cabbage salad 
cold beet soup with dill, potatoes, and cream

SWEETS 
blintzes 
honey cake
cookies

Please click here to purchase tickets

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Jewish Christmas Dinner
Dec
22
7:00 PM19:00

Jewish Christmas Dinner

Tis the season for the intersection of Chinese food and Ashkenazi classics. This dinner carries on the age old tradition of American Jews getting Chinese food on Christmas.

The meal is hosted by Rachel Ellison (Bat Sarah Press) with food by Chris Reed (The Rice Table) and Dylan Maysick (formerly of Front Room Donuts). Join us for dinner on Saturday, December 22nd.

Purchase tickets here:

https://www.brownpapertickets.com/event/3911098


*Exact location will be released via digital receipt upon ticket purchase.*

MENU

SNACKS 
pickles, deli and Szechuan styles
dried fruit 
seeded matzo with spreads


MOTZI & KIDDUSH
scallion pancake challah
whiskey or Dr. Brown's soda


MAINS
orange chicken with tahini noodles and toasted sesame seeds
Szechaun peppercorn brisket
mapo tofu


SIDES 
roasted beet salad with herbs and nuts 
hot and sour soup (matzo balls on the side, as needed)
spicy, garlicky green beans 
bountiful rice 


SWEETS 
cheesecake egg rolls with tart cherry jam
rugelach with orange jam and almond dust
chocolate babka slices 
almond cookies


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Intro to Deli
Dec
5
7:00 PM19:00

Intro to Deli

In this class students will learn to make two of the most iconic Jewish deli foods: pickles and knish. The pickling portion of the workshop will introduce the basics of pickling and fermentation. Students will sample various finished pickles and make two batches of their own: one quick pickle with vinegar, and a traditional, naturally fermented pickle. 


In the baking portion, we will bake classic knish, made with a schmaltz dough and stuffed with potato and onion. Students will learn to stretch and stuff dough, form, and bake knish. Students will leave with two quarts of pickles and a half dozen knish.

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October Dinner: The Middle East (Vegan)
Oct
26
7:00 PM19:00

October Dinner: The Middle East (Vegan)

This will be the dinner in our vegetable-centric vegan series. We won't be cooking any fake meat, instead we'll be using midwestern produce to cook Middle Eastern food. This dinner draws inspiration from the Jewish communities of Israel and the Levant, with a menu that features everything from housemade hummus to handmade halva cups. The meal is hosted by Rachel Ellison (Bat Sarah Press) with food by Chris Reed (The Rice Table) and Dylan Maysick (formerly of Front Room Donuts). Join us for dinner on Friday, October 26th.

Purchase tickets here:
https://www.brownpapertickets.com/event/3631870


*Exact location will be released via digital receipt upon ticket purchase.*

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Apr
27
7:30 PM19:30

The Jewish South Dinner @ Steingold's of Chicago

Diaspora Dinners proudly presents "The Jewish South," the second pop-up dinner in our exploration of the cuisines of the Jewish Diaspora. Hosted by Rachel Ellison (Bat Sarah Press) with dishes conceived by Dylan Maysick (formerly of Front Room Donuts) and Chris Reed (The Rice Table). This Shabbat dinner highlights the diverse histories and cultures that have contributed to the region's unique mix of cuisines. From yam and sage challah, parve fried chicken, to old school pecan rolls. The Jewish South offers both classic recipes and new interpretations, all the while tracing the histories of the dishes and cooks who made them. Join us for dinner on Friday, April 27th at Steingold's of Chicago.

Tickets on sale now.

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