Okay. I’m not going to lie… being Korean and from Alaska… I really know nothing about the Jewish High Holidays. So class was definitely in session, at least for me, on Thursday, September 22. Even though it was my very first Rosh Hashanah experience, after class with Chef Ali Waks of Delicatessen, I think I can safely say that even I could create a meal that my hypothetical Jewish Bubby would be proud of.

At Delicatessen, Ali takes a modern approach to the traditional Jewish deli and she took the same stance on our Rosh Hashanah feast. Jazzing traditional items with interesting ingredients like SNAP Liqueur and gorgeous heirloom carrots.

Menu below:

• Smoky Fried Chickpeas
• Apple Walnut Salad with Buckwheat Honey Dressing
• Spatchcooked Poussin with Apricots & Honey
• Cous Cous with Pomegranate & Pistachios
• Carrots & Parsnip “Tsimmes”
• SNAP Honey Cake

This was actually Chef Ali’s first time teaching a cooking class and she handled it like a pro! The class was fun, laid-back and super informative. She also has a recipe in the FOOD52 Cookbook by Amanda Hesser and Merrill Stubbs coming out in October. Check out the recipe at: http://www.food52.com/recipes/919_smoky_fried_chickpeas

This class was one of a series of Jewish cooking classes that the Gershman Y is sponsoring at COOK. Look for Ali next month in the “Cooking Like a Jewish Grandmother” Class on October 25th and also join us for “Lunch-Time Challah Making” with Rittenhouse resident Bonnie Eisner on October 14th. For more information on the Gershman Y head to: https://www.gershmany.org/