Beacon Hill Bistro’s Chef Josh Lewin: Passover, Beets & Bourbon

Do you say Pesach with a Southern twang?  Apparently Josh Lewin does because his seder has bourbon.

On Sunday, April 6th from 6:00 to 8:00 p.m. Chef Lewin will be doing a demonstration and tasting at the Cambridge School of Culinary arts.  His topic is:  A Southern Style Passover.

Inspired by ingredients from the traditional Seder plate, Chef Josh Lewin
will add a southern twang with his menu for this kitchen demonstration.  The Beacon Hill Bistro chef, will create a Passover tasting at the Cambridge Culinary Institute with tips and tastings for attendees. Josh is also the founding chef of Kitchen Kibitz, a pop-up dining experience focused on Jewish cuisine with a modern twist.

The menu includes: Salad with bitter greens, fried gefilte fish croutons, sweet tea brined egg with a beet horseradish vinaigrette, Collard green stuffed chicken roulade with pecan gravy, and Charoset bourbon apple pie

Sunday, April 6th 6-8pm
Cambridge School of Culinary Arts
2020 Massachusetts Avenue, Cambridge

Register by March 31: bostonjcc.org/southernpassover

There is no charge, thanks to a generous grant from Combined Jewish Philanthropies.  For more information, contact IFhappenings@jccgb.org or 617-558-6414

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