In-Person Cooking Class

Returning in Fall 2025

Cancelled
Pomegranate Primer

Sun | Oct 20, 2024 | 10A–2P PT

Teacher Beth Lee

Behold the pomegranate! These ruby orbs grace our table displays and add zing to our meals every autumn. Beth Lee will help you to make the most of pomegranates and their many possibilities in this hands-on cooking class.

Learn to de-seed and juice pomegranates with minimal fuss, then enjoy the fruits of your labor with Pomegranate Spritzes and Pom-Topped Snacks as your reward!

Next, Beth will lead you in making Homemade Pomegranate Molasses, the unctuous, tangy-sweet condiment that is equally welcome in sauces and marinades, dressings and desserts. While it simmers, the class will make a memorable meal, with pomegranate featured throughout: Fabulous Flank Steak and vegetarian Seared Portobellos will take center stage, with a pretty Fig and Arugula Salad and Roasted Delicata Squash alongside. Pomegranate-Roasted Fall Fruits will top vanilla ice cream for a sweet finish.

The class will conclude around the table for our shared feast, served with selected wines and non-alcoholic beverages. Each student will depart with a jar of class-made pomegranate molasses to continue the fun at home!

Menu | Recipes

Pomegranate Spritz
A Welcome Cocktail (or Mocktail)

Homemade Pomegranate Molasses

Lemony Flank Steak
with Pomegranate Molasses Drizzle

Seared Portobello Mushrooms
with Cocoa Pomegranate Marinade

Fig and Arugula Salad
with Pomegranate Vinaigrette

Roasted Delicata Squash
with Pomegranate and Date Drizzle

Pomegranate-Roasted Fall Fruits
with Vanilla Bean Ice Cream

About the teacher

Beth Lee

BETH A. LEE grew up on the East Coast before moving to Northern California, far away from the traditional Jewish food she was raised on.

In 2010, Beth realized she preferred pita chips over computer chips and launched her food blog, OMG! Yummy. Through her blog, she reconnected with her love of cooking and her passion for documenting her family’s multicultural food traditions.

Beth has been featured in the New York Times, The LA Times, the San Francisco Chronicle, the San Jose Mercury News, the Forward and on many podcasts and blogs. She also co-leads a popular virtual cooking group, Tasting Jerusalem, focused on Middle Eastern cuisines and ingredients.

Her first cookbook, The Essential Jewish Baking Cookbook: 50 Traditional Recipes for Every Occasion, came out August 2021 to great acclaim.