Jewish Deli: Two Day Series

Alright folks, we’re excited about this one! Join our head chef, Gracie, for a deep dive into the Jewish deli inspired by her uncle’s infamous Detroit deli, The Stage. 

In week one, students will brine pastrami, start a batch of sauerkraut and a batch of sour pickles. We’ll then prepare a delectable dinner of matzo ball soup, knish, smoked whitefish salad and rugelach! One week later, our pastrami will be ready to be steamed and smoked, and our sauerkraut should be sour enough to craft the Reuben of your dreams on homemade rye bread! We'll serve the reubens with sour pickles and make some black and white cookies for dessert! If you’re craving a reuben, love yourself some classic Jewish deli fare and want to really get your hands into the whole process, this is the series for you! 

MENU

Day One: Tuesday, April 14th 

Potato and Caramelized Leek Knish with Poppy Seeds 

Classic Matzo Ball Soup with Homemade Chicken Broth 

Grandma Zuzu’s Rugelach 

Little Gem Salad with Pastrami Style Smoked White Fish, Radishes, Buttermilk Dill Dressing and Crispy Shallots 

Day Two: Tuesday, April 21st

From Scratch Pastrami Reubens with Homemade Rye Bread, Kraut and Thousand Island 

Deli Slaw with Pickled Mustard Seeds 

Half Sour Pickles 

Black and White cookies