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The Knowledge Recycled Supper Club: Celebrating Hanukah's Culinary Traditions

By
Sudi Pigott
We know that some of the best ideas are born when we get together, tell stories, join in on meaningful conversation and share food together. Therefore, we’re hosting a series of monthly supper clubs to discover new ideas, launch conversations that matter, and preserve knowledge. We invite you to join our community of the world’s greatest minds with our series of virtual and interactive gatherings.

What you'll learn

The Knowledge Recycled Supper Club: Celebrating Hanukah's Culinary Traditions hosted by Sudi Pigott and David Mendes.

Sudi Pigott, renowned food writer and restaurant critic, will be taking you through a culinary journey for Hanukah, the Festival of Lights, that starts on December 10th and lasts eight days. In her own words 'you HAVE TO eat fried foods'.

Sudi will teach you the cultural and culinary whys and ways of Hanukah with a potato latke (fried potato fritters) cookalong and lots of inspiration on accompaniments, variations and why eating dairy, especially cheesecake is de rigeur. She will light the Hanukah menorah (nine-branched candlebra) and even flaunt her 'rusty yet still workable Hebrew' and read the blessing.

Doughnuts are synonymous with Hanukah too and leading pastry chef supremo David Mendes will demonstrate how to make sufaniyot, jam-filled doughnuts Israeli-style though it is traditional to eat zalabia, loukoumades. He will guide you through the technicalities of making the dough, share his recipe for a delicious cream filling, and teach you how to fry and decorate the doughnuts. You will receive the recipe afterwards so you are able to make them at home afterwards!

The deeper message beyond the brightly burning flames of the menorah candles is more relevant than ever this year, in essence it is about keeping hope through testing times.

Join us to chat, laugh, learn and discuss. This is an informal virtual evening for you to meet our community, share knowledge and spark interesting conversation. All are welcome.

We'd love you to join in and participate but you're also welcome to just sit back, relax and watch the fun!
All prices are reflected in £GBP, however, we welcome guests from across the globe. Your total amount will be converted into your local currency at checkout.
The ticket price reflects one device/screen/login. For additional devices/screens or logins, you must purchase additional tickets.
You'll be provided your Zoom link upon booking, no later than 72 hours before the start of your class.

About

Sudi Pigott

Sudi Pigott is a vastly experienced, highly opinionated and exuberantly enthusiastic food writer and restaurant critic who is passionately obsessed with the “discriminatingly greedy” pleasures of good eating and has carved a distinctive niche as a food-trend spotter. She was the first UK journalist to write about both Rene Redzepi of Noma and Massimo Bottura of Osteria Francescana.

Sudi’s culinary antennae are invariably on full alert whether writing about food trends; the best and rarest ingredients; artisan producers; specialist shops; chefs and restaurants and how they are adjusting to the current most challenging of times for hospitality. Sudi has explored gastro-destinations from La Mancha to join a saffron harvest to tapping for maple syrup in Quebec and also enjoys delving into culinary history.

The author of “How to be a Better Foodie: the little bulging book for the truly epicurious” and “Flipping Good: pancakes around the world”, Sudi writes for a wide variety of publications including Daily Mail, The Times, The i paper, Amex Magazines, Platinum, Spectator Life, Culture Whisper and Fine Dining Lovers.

Sudi also works as a consultant on food trends and runs public and bespoke corporate food quizzes on zoom. At home, she is a boldly adventurous cook who relishes entertaining.

What to bring

During the evening, leading pastry chef David Mendes will be demonstrating how to bake traditional doughnuts. All recipes will be shared with you after the event.

Cancellation policy
All classes may be cancelled up to 72 hours before the start time for a full refund. After this any cancellations are non-refundable. Learn more
Safety
Always carry out all transactions through Knowledge Recycled. Never transfer money to the instructors directly. Learn more
Technical requirements
You'll need to have access to a laptop, tablet or phone to download and use Zoom (which is what we use to stream the classes) and a good internet connection. All instructions will be provided when your class is booked. Learn more
Preparation
Have a look at what items you might need to bring along. All classes will be available to join 15 minutes before their start time so you can test your connection, audio and video, and ask any questions. Learn more
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