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Jewish Cooking Around the World

with Chef Eric Azoulai


Travel to Paris, Vietnam, Thailand, Egypt, and Israel without leaving your kitchen!

Starting Wednesday, June 10, join us for Jewish Cooking Around the World, a six-part Zoom series featuring the culinary stylings of Chef Eric Azoulai. In each bi-weekly program, Chef Eric will be your tour guide, walking you through the preparation and cooking process step by step while sharing insights about the regions in which his dishes are based. You can cook along with the chef or just watch and learn. It’s totally free to participate! All sessions begin at 7:00 pm. The chef will be available for a Q&A at the conclusion of each presentation. 

CLICK HERE to register. 
Registrants will receive the link to the program on the day of the event. 
If you have questions or issues please contact Debbie Hochman at dhochman@dpjcc.org 

We are happy to offer these webinars free of charge and hope you enjoy them! Please support our efforts, we are grateful for any contributions to help us through this challenging and unprecedented time. DONATE HERE.

June 10
Cooking 101
  • Intro & overview of the series
  • What you'll need in the kitchen
  • The importance of fresh products in a balanced diet
  • First dish: Traditional Beef Burgundy
 June 24
Intro to French Cuisine

Don't be afraid; the key to french cuisine is simplicity. You'll learn how to let the ingredients speak for themselves andh ave fun with plating your creation. 
July 8
Explore the Pyrenees
  • You'll learn how to select, clean, filet and prepare fish
  • We'll make two mouth-watering fish entrees, one featuring a unique sauce that originated in Pays Basque, a little area in the Pyrenees Mountains between France and Spain. 

July 22
A Taste of Thailand

  • Learn all about the 3 main curries: red, green and yellow
  • When and how to use coconut milk in your cooking
  • 2 dishes: Red Curry Chicken and traditional Pad Thai
August 5
Voyage to Vietnam
  • Impress your guests when you serve them Chef Eric's special Vietnamese Pho. 
  • Pick up some pro tips about making stocks, which will become the base of most of the soups and sauces you'll serve. 
 August 19
Mediterranean Rosh Hashanah

We will conclude the series by making the ultimate Leek Balls for the Jewish New Year, using a recipe that was handed down from Chef Eric's great-grandfather in Egypt.