Food Lab continues with a Sephardic cooking workshop led by Fed Social. We’ll be making stuffed grape leaves and eggplant fesenjan. Both dishes are vegan and gluten free!

RSVP to reserve your ingredients and materials.

This workshop will take place at the Kraft Center.

As the culinary spinoff of Ritual Lab Workshops, Food Lab examines Jewish tradition, values, and culture through cooking demonstrations and workshops. During each Food Lab workshop, students will learn about Jewish traditions, cook together, and meet new people in The Grad Network.