Learn to make rugelach from start to finish in this online class.

Don’t worry if you’re having a hard time finding specialty ingredients during quarantine - these can be made with pantry ingredients and pretty much anything spreadable can become the filling!

Join us on March 29th at Young American (Logan Square, Chicago) for dinner.

We will be serving a set menu, with seatings at 6pm and 8pm.

Set menu below, an a la carte menu with several surprises begins at 10pm. Ticket price includes service. Please click here for tickets.

SNACKS
pickled vegetables (v, gf)
shawarma nuts (v, gf)
huevos haminados (gf)

SALATIM
fried cauliflower (v, gf)
shawarma spice and zhoug

roasted beets (v, gf)
tehina and mint

kale salad (v, gf)
pomegranate, apples, and pickled shallots

stewed green beans (v, gf)
tomato sauce, fried garlic, lime

roasted rainbow carrots (gf)
Moroccan spices and yogurt

all kinds of greens and herbs (v, gf)
dates and toasted nuts

MAIN
mafroum
stuffed potato with beef and spicy tomato sauce

bread (v)
olive oil and za'atar

SWEET
pull apart babka
chocolate, pistachio, orange blossom

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.

Please click here for tickets!

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!

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

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

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

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

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.*