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When you think of “Matzah Balls,” do you think of delicious dumplings made from a mixture of chickpea flour and ground chicken, spiced with turmeric and cardamom?

When you think of Latkes, do you think of potato pancakes flavored with ancho chili powder and topped with citrusy Fennel and Lime Crema and rustic Salsa Macha?

When you think of Kugel, do you think of a combination of soaked and softened bread and French pears baked together and then topped with a cinnamon and dried plum compote?

When you think of Brisket, do you think of slow smoking hefty slabs of Angus beef for over half a day in an eighteen-foot-custom smoker before slowly cooking the meat until it simply falls apart in its own sweet, smoky and mouth-watering deliciousness?

Come and hear from the Chefs that do.

Join us for a panel discussion and food tasting featuring well-known Chefs as we examine what Jewish food and Jewish cooking means to them and to the culinary world.


Kosher Tasting Menu to include: Barbecue Sliders, Norooz inspired Rice with Fava Beans and Dill (Baghali Polo), Crunchy Quinoa Salad with Pomegranate and Jalapeño, and Gefilte Fish a la Veracruzana*

*Menu subject to change.

Bios

(Click the names below to expand info.)

Pati Jinich

Pati Jinich is host of the Public Television series "Pati's Mexican Table," which is aired nationwide, is now in its third season, and was nominated for a 2013 Imagen Award.

She is a cookbook author, food writer, cooking teacher and chef of the Mexican Cultural Institute in Washington, DC. Pati was born and raised in Mexico City and comes from a family of accomplished cooks. She has resided in the Washington, DC area for the past 13 years, where she and her husband are raising their three boys.

Pati holds a master's degree in Latin American Studies from Georgetown University, and served full time as political analyst before leaving policy work to pursue her lifelong passions: researching, writing about, testing and cooking Mexican food, and sharing her knowledge of Mexican cuisine and culture with others. In 2007 she launched "Mexican Table” an ongoing series of culinary programs comprised of informative talks, cooking demonstrations and tasting dinners at the Mexican Cultural Institute.

Through the “Mexican Table” series, Pati shares her rich, entertaining and insightful perspective on Mexican cuisine and culture in an intimate setting. With the launch of "Pati's Mexican Table" on television, she is able to share her knowledge and enthusiasm with a far broader audience. She familiarizes viewers with Mexican ingredients and cooking techniques, and also with the many regional cultures, traditions and historical events that together inform Mexico's diverse cuisine, inside and outside of Mexico.

Pati launched her blog, patismexicantable.com, to share her work and food-related writing and stories. Her first cookbook, Pati’s Mexican Table: The Secrets of Mexican Home Cooking was published by Houghton Mifflin Harcourt in March 2013, recommended by The New York Times and featured among 250 books named “Best in the World” in the 2013 Gourmand World Cookbook Awards (see www.patismexicantable.com/book).

Pati is a regular guest on ABC's “The Chew,” NBC’s “The Today Show,” CBS’s “The Talk,” NPR and “The Splendid Table.” She has also appeared as a guest on The Food Network, CNN en Español, FOX News, CBS “This Morning” and others. She has also been featured in The Washington Post, The New York Times, Chicago Tribune and other leading national and regional press. In addition to writing on her blog, she is regularly invited to contribute to a wide array of print and online publications. Pati has also hosted live programs for The Smithsonian Institution and Meridian International Center, and has cooked for dignitaries at Blair House, the official guesthouse for the President of the United States.

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Joan Nathan

Joan Nathan considers food through the lenses of history, culture and tradition. She regularly contributes to The New York Times, Food Arts Magazine and Tablet Magazine and is the author of ten award-winning cookbooks; six focus on Jewish cooking, two highlight Israeli cuisine and two focus on American cooking. Her most recent book is Quiches, Kugels, and Couscous: My Search for Jewish Cooking in France, which made both The New York Times’ and NPR’s lists of the best cookbooks of 2010. Nathan’s work preserves the heritage of Jewish and other ethnic cooking and encourages new traditions to take shape.

In 1994, Nathan's Jewish Cooking in America won both the James Beard Award for the best American cookbook and the IACP/Julia Child Cookbook of the Year Award. The same James Beard Award was later bestowed on her 2005 cookbook The New American Cooking. An earlier work, An American Folklife Cookbook, was given the R.T. French Tastemaker Award in 1985 for American cooking.

Her culinary talents translated easily to television. In 2000 her PBS series "Jewish Cooking in America with Joan Nathan" was nominated for the James Beard Award for Best National Television Food Show. She has made guest appearances on many programs, including the "Today Show," "Good Morning America" and "The Martha Stewart Show."

Nathan has won numerous awards for her work. In 2001 she was honored as an inductee into the James Beard Foundation's Who's Who in American Food and Beverage, and she has also received the Silver Spoon Award from Food Arts Magazine. She was the guest curator of the 2005 Smithsonian Folk Life Festival's Food Culture USA, a program which was based on the research for Nathan's The New American Cooking. In May 2011, she was awarded a Special Recognition Award from the YIVO Institute for Jewish Research for her work to preserve Jewish foodways.

Nathan is an active board member of Martha's Table, a DC-based nonprofit which provides comprehensive support to impoverished individuals in both the short-term and long-term. Annually she co-chairs Sunday Night Suppers, an event in which two DC-based organizations, Martha's Table and DC Central Kitchen, team up to fight hunger.

The mother of three grown children, Nathan lives in Washington, DC and Martha's Vineyard with her husband, attorney Allan Gerson. For more information, please visit her website at joannathan.com.

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Louisa Shafia

Louisa Shafia is the author of the acclaimed cookbook, The New Persian Kitchen (Ten Speed Press, 2013), winner of Food52’s Piglet award for best cookbook of the year. Louisa has cooked at notable restaurants in San Francisco and New York, including Millennium, Aquavit, and Pure Food and Wine. She recently created a menu of fresh, healthy Persian food for Café Nadery in New York. Her unique, Silk Road-inspired cooking has been featured in The New York Times, The Wall Street Journal, The New Yorker, Bon Appétit and on National Public Radio. Her first cookbook, Lucid Food: Cooking for an Eco-Conscious Life, was a finalist for the IACP award. See Louisa’s upcoming events and watch her cooking videos at lucidfood.com.

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Ari White

Ari White, a native of El Paso, Texas, brings his passion for Texas-style Barbecue to the streets of New York. His pop-up Kosher food truck, The Wandering Que (formerly Hakadosh BBQ), draws crowds by the thousands to taste Ari’s amazing food. With his team from Gemstone Catering by his side, Ari delivers some of the tastiest Kosher Barbecue to street fairs and private events across the tri-state area. Check out Ari and his team, including The Wandering Que’s schedule, at www.WanderingQue.com.

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If you have any questions, need assistance with your order or require special seating considerations, such as wheelchair accessible seating or hearing assistance, please call Customer Service at 212.415.5500 during our Hours of Operation.

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Groups of 10 or more receive a 15% discount. Please note that certain events may not qualify for a group rate. To make group arrangements or need further assistance, you may contact Customer Service at 212.415.5500 during our Hours of Operation.


About 92Y YourStage

92Y YourStage provides a venue for independent curators, performers, and educators to mount a professional production. Yourstage events are confirmed once they meet a threshold for ticket sales by a certain date.

YourStage events that are ON have been confirmed; PENDING events need to generate more ticket sales; If an event fails to generate enough ticket sales, the event will be CALLED OFF, and all ticket holders will be refunded.

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Priority registration puts you at the front of the line to register for courses and events for an upcoming semester.

Eligible patrons will be able to order priority registration online.

 

Who is eligible for priority registration?

Individuals who have participated in 92nd Street Y programs over the past year in selected program areas, participants in certain memberships, and those who have made contributions of $500 or more to 92Y, are eligible to register for programs before they become available to the general public.

How do I know if I qualify?

Patrons that qualify for Priority Registration will receive packets in the mail explaining how to purchase online. Priority registration is normally mailed 2-3 weeks before a catalog is available. Registration information includes your Patron ID#. You can use this ID# to setup your login information online. This will allow you to register early for a course or event. Please note: if you receive a packet, you are only eligible to priority register for the programs covered in your packet.

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To find out if you are eligible for priority registration, don't have your Patron ID#, or having difficulty ordering online, please call 212.415.5500 or email.