“Challah-days”

Bread-making workshop led by chef Beth Lee featuring her go-to challah dough, with tutorials on how to form braids and knots for regular challah, round challah and rolls plus optional fillings including apple and honey, apricot and pistachio, roasted tomato, eggplant and feta and brisket. Served as end-of-class lunch with salad and a curated selection of wines, beers and non-alcoholic beverages.