Hanukkah Cocktail Party and Cooking Demo with Leah Koenig

December 7, 2016

Potato latkes may be the star of the Hanukkah table, but when it comes to throwing an epic holiday party, they were just the beginning. We were joined by Leah Koenig, author of Modern Jewish Cooking, for a delicious new taste of the Festival of Lights. Guests learned how to make low stress, high-impact Hanukkah appetizers from crunchy fried olives with labneh and harissa, to lemony smoked trout crostini. We rounded out the evening with new friends, more nibbles, and a glass of wine by the light of the menorah.

Leah Koenig is a food writer and cookbook author who’s work has appeared in The New York Times, The Wall Street Journal, Saveur, Departures, Epicurious, Serious Eats, Tablet Magazine and The Jewish Daily Forward, among other publications. Leah most recent cookbook, Modern Jewish Cooking: Recipes & Customs for Today’s Kitchen, was published by Chronicle Books in 2015. In addition to writing and developing recipes, Leah also leads cooking demonstrations and workshops across North America and beyond. Prior to becoming a full time writer, Leah worked for the Jewish environmental organization, Hazon, where she led their Jewish CSA program, organized the first Hazon Food Conference, and ran other food and agriculture related programming. Find out more about her work at www.leahkoenig.com.

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