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Farm-Food for Thought: Monthly Hands-On Workshops with a Jewish Twist

Thursday, March 30 @ 6:00 pm to 8:00 pm

Calling all foodies! Food is your canvas during this 4-part Springtime series. Get your farm and food fix alongside a diverse community exploring Jewish holiday cooking and learning.  

$36 per workshop per person. Pre-registration required. Max capacity 30 people. 

March 30th 6-8pm: Slave Bread; Free Bread  

The spring-time Jewish holiday celebration of Passover teaches that how we experience life depends on our attitude. There are slaves who experience inner freedom, and free people who feel enslaved. In this hands-on cooking class led by Giselle Wellman and CRF Director of Jewish Life Rebecca Joy Fletcher, we will play with ideas of freedom while learning to make yummy holiday dishes with the Farm's own produce....and baking our very own Passover matzah breads in the Farm’s pizza oven!  

Giselle Wellman's Jewish-Mexican family instilled a love of food in her at an early age. After attending culinary school in Mexico, she further developed her craft by working with some of the best chefs in the world, including Jean Georges, Thomas Keller, and Mario Batali. Giselle has participated on Top Chef and is now the Executive Chef and Director of Garden Education at San Diego Jewish Academy while serving as a Board Member of Berry Good Food Foundation.

April 27th 6-8pm: Lag B'omer Picnic Foods

May 18th 5:30-7:30pm: Eating Plants is Holy! 

June 15th 5:30-7:30pm: Sabbath Mocktails