The first Chanukah culinary creation was of Italian design: ricotta cheese balls fried in olive oil.
They did not catch on.
The Jews of northern Europe tried coarsely milled buckwheat pancakes cooked in chicken or goose fat.
That concoction also failed to gain traction.
Finally, 1,600 years after the miracle of miracles, the humble potato crossed the Atlantic from Peru . . . and Chanukah found its flavor!
But even with the essential ingredient in hand, Jews — ever inclined to bicker about food — still quibble about what makes the perfect latke:
Should the potatoes be grated or shredded?
Topped with applesauce or sour cream?
Thick and creamy or thin and crispy?
Discerning Chanukah epicureans long to know.
You are invited to meet the team behind Luxe Latkes to deconstruct everybody’s favorite Chanukah delicacy. But be warned: Sophie Rand and Tara Noble aren’t much more traditional than 16th-century Italians, having been known to lace their latkes with smoked paprika and top them with caviar or whitefish mixed with pickles and sauerkraut.
Two millennia of latke evolution continues with:
Two millennia of latke evolution continues with:
Jake Cohen, cookbook author and Jewish food influencer
Leah Koenig, freelance writer and cookbook author
Sophie Rand, co-founder Luxe Latkes
Jeffrey Yoskowitz, food entrepreneur and Jewish food expert
Moderated by Gabriella Gershenson, James Beard Award–nominated food journalist and an editor of The 100 Most Jewish Foods and On the Hummus Route.
If this event cannot take place in person (due to Covid-19 restrictions) it will be rescheduled for a date in 2022.
PROOF OF VACCINATION IS REQUIRED TO ENTER THE VENUE - MASKS REQUIRED AT ALL TIMES.