Julia Levy’s Tradition Kitchens’ Hands-on Learning Programs
At Hanukkah, when the latkes sizzle, Tradition Kitchens celebrates both the classics and the modern — the gluten free, Southern sweet potato with leek latkes and organic pepper jelly garnish from Ivy Rose Farm, a family venture with Jewish roots.
This is our first Hanukkah with Tradition Kitchens, our mother-daughter start-up transforming kitchens into classrooms to connect cultures, generations and neighborhoods. By empowering home chefs and restaurateurs to teach family recipes with history, we host pop-up affordable cooking classes around Atlanta, from intown to the suburbs.
When we think of food, we think of family. This year, we’ve been learning our Jewish Atlanta family’s favorite foods and the stories behind them — Noodle Kugel with Leslie Kalick Wolfe’s mother’s recipe, Challah with Sara Franco, Molly’s Mandel Bread with Michele Glazer Hirsh and Jennifer Glazer Malkin —to name just a few. And we’ve been welcomed into the Federation family as PROPEL Innovation grantees with a cohort, coach, ecosystem of Jewish organizations across the city, mentors, workshops with Zingerman’s Deli and so much more.
Along the way, we’ve discovered a treasure trove of Atlanta Jewish recipes — some scribbled down between friends and others recorded in beautiful cookbooks by The Breman Museum and Congregation Or Ve Shalom. We strive to elevate the foods that have thrived for generations and put Atlanta on the Jewish food map while also discovering the home chefs whose delicious dishes should be shared. Our goal is to create community through our gatherings and build upon it organically.
As you sit down for a Hanukkah holiday meal — whether it’s with family or friends — our winter wish is simply to ask about the story behind the food. And if you’re inspired by what you discover, as we have been, send the story our way and nominate the home cook to teach. We hope to sample old and new culinary traditions with you in 2020.