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Cooking Series with Chef Marshall Goldstein

March 11 @ 7:00 pm - 8:00 pm

January 14, 2021 @ 7 PM

“Not Just another Phyllo dough Recipe”, phyllo, pistachios and more.

Join Chef Marshall Goldstein for a live demonstration and conversation about Phyllo dough. Learn tips and trick for making the perfect dough and experiment with toppings and ingredients that will turn your plain phyllo dough into something delicious. The recipe will be emailed prior to the event so you can cook-along with Chef Marshall if you like.

Chef Marshall has an Associate’s degree from Johnson and Wales University in Charleston, South Carolina and a Bachelor of Arts degree from The Lourdes University in Sylvania, Ohio.  Since graduating from The Johnson and Wales Hospitality University in Charleston, South Carolina in 1992 Chef Marshall has gone on to work in many facets of the Culinary world.  He was featured on a local Food show in the Toledo area called “Let’s Eat Toledo” and has been written up in multiple newspapers over the many years.  He currently has worked the last 14 years as an award-winning Executive Chef in the Healthcare industry.

Free and Open to the Public. Registration is required. After registering you will be sent an email confirmation with the zoom link.

Register Here: https://www.jccbuffalo.org/event/cooking-series1/

February 11, 2021 @ 7 PM

“My Dads 40 year old Rugelach”

Join Chef Marshall Goldstein for a live demonstration of baking Rugelach, a favorite in any household. Chef Marshall will be using his dad’s recipe, which is more than 40 years old, and putting his own twist it. Share tips and tricks, ask questions and get together over Rugelach. The recipe will be emailed prior to the event so you can cook-along with Chef Marshall if you like.

Chef Marshall has an Associate’s degree from Johnson and Wales University in Charleston, South Carolina and a Bachelor of Arts degree from The Lourdes University in Sylvania, Ohio.  Since graduating from The Johnson and Wales Hospitality University in Charleston, South Carolina in 1992 Chef Marshall has gone on to work in many facets of the Culinary world.  He was featured on a local Food show in the Toledo area called “Let’s Eat Toledo” and has been written up in multiple newspapers over the many years.  He currently has worked the last 14 years as an award-winning Executive Chef in the Healthcare industry.

Free and Open to the Public. Registration is required. After registering you will be sent an email confirmation with the zoom link.

Register Here: https://www.jccbuffalo.org/event/cooking-series2/

March 11, 2021 @ 7 PM

Babka, “My Israeli breakfast, lunch and dinner”

Join Chef Marshall Goldstein for a live demonstration of the Babka, a sweet braided bread or cake which originated in the Jewish communities of Poland and Ukraine. It is popular in Israel and in the Jewish diaspora and a sweet treat for any time of the day. The recipe will be emailed prior to the event so you can cook-along with Chef Marshall if you like.

Chef Marshall has an Associate’s degree from Johnson and Wales University in Charleston, South Carolina and a Bachelor of Arts degree from The Lourdes University in Sylvania, Ohio.  Since graduating from The Johnson and Wales Hospitality University in Charleston, South Carolina in 1992 Chef Marshall has gone on to work in many facets of the Culinary world.  He was featured on a local Food show in the Toledo area called “Let’s Eat Toledo” and has been written up in multiple newspapers over the many years.  He currently has worked the last 14 years as an award-winning Executive Chef in the Healthcare industry.

Free and Open to the Public. Registration is required. After registering you will be sent an email confirmation with the zoom link.

Register Here: https://www.jccbuffalo.org/event/cooking-series3/

Details

Date:
March 11
Time:
7:00 pm - 8:00 pm
Event Categories:
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Venue

Buffalo, NY
Buffalo, NY United States
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Organizer

Katie Wzontek
Phone:
716-204-2084
Email:
kwzontek@jccbuffalo.org
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