The Great Big Jewish Food Fest, running May 19-28, is bringing Jewish food lovers together for 10 days of unbeatable events, all happening online and raising money for COVID-19 relief efforts.
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Evan chats with Einat Admony just after she opens her first DC outpost of her New York falafel chain Taim and releases a new Israeli cookbook, Shuk, with food writer Janna Gur.
It was only natural for the author of a cookbook called Sababa to have an event at a restaurant called Sababa. Here’s how the event, moderated by Joan Nathan, went down.
Known for cake pops and bagels, Yael Krigman’s kosher-certified Baked by Yael is now offering fresh challah, including a raisin-studded round version that will be available for the High Holidays.
Silver Spring’s Nut House Pizza isn’t rolling just pizza pies anymore. Co-owner Michael Chelst has now added a new kosher sushi setup under the same roof called Sushi7.
In 2018, Rabbi Shmuel Herzfeld and Maharat Ruth Friedman of Ohev Shalom teamed up to establish DC Kosher, which certifies vegan and vegetarian restaurants, offering more kosher options in the DMV.
Restaurateur Ashok Bajaj’s new Sababa brings modern and traditional Israeli and Middle Eastern flavors to Cleveland Park. And its name, which means “cool,” has its own special story.
Don’t have time to cook or space to host? That doesn’t mean you have to pass over Passover! All around town there are plenty of restaurants putting together special meals.
Owner Diane Gross opens up about about the new Cork, which, ten years after opening, has settled above its sister business Cork Market & Tasting Room to create a whole world of wine.
To prepare for opening Manna at the Museum of the Bible, Chef Todd Gray and his wife Ellen Kassoff Gray did research on Bible-era diets and traveled to Israel to learn more.