April’s class is full.
Please sign up for our newsletter to find out the next time the class will run.
Hope to see you there!

April’s class is full.
Please sign up for our newsletter to find out the next time the class will run.
Hope to see you there!

About the Course

In this three-part virtual course, join NYC food insiders, Liz and Jeffrey, as they dive deep into the iconic foods of New York’s Lower East Side. They’ll get hands on in the kitchen to make pickles (class 1), knishes (class 2), and bagels (class 3), and along the way they’ll share the rich history and cultural significance behind the dishes that make New York taste so damn good: bagels and lox, pastrami on rye, and so many more.

Inside the Pickle Barrel will be fun, fast-paced, and action-packed. Each hourlong session will include a chef’s cooking demonstration, a quick and dirty history lesson, plus special guests and interactive storytelling.  The chat and Q&A will be flowing, with Liz and Jeffrey ready to respond to your burning culinary queries. Participants will receive a weekly email containing the week’s recipes plus additional videos, readings and links for digging deeper into the week’s topics at your leisure.

Everyone is welcome–whether you toast your bagels or think toasting is sacrilegious (if you don’t know what this means –– you will)! Participants will leave this course with a fuller grasp on the cultural forces that make the Lower East Side so great and a rolodex of recipes to bring these flavors into your own home. Join us for this inaugural course from the folks who brought you The Gefilteria. We’ll transport you to the city we love, and make you an insider, too. About the Instructors

Missed a class or want to re-watch a portion? No problem. A recording of each class will be sent out the next day via email to all registered participants.

TUESDAY 4/13

Making Pickles: The Fermentation Phenomenon and Deli Etiquette

You’ll discover the eclectic roots of the Jewish deli all while perfecting your next deli order. We’ll then jump into the kitchen and show you how easy it is to ferment your own pickles the old fashioned way and discuss the real reason that a pickle is always served with a pastrami sandwich.

In the Kitchen

Learn to make sour pickles.

The Course Old

TUESDAY 4/20

Baking Knishes: Pushcart Culture and other LES Street Foods

From the knish wars of the Lower East Side to the pushcarts filled with fizzy kvass, we’ll hit the streets (virtually), to talk about street culture and the foods that just taste better on the move. In the kitchen, we’ll make knishes from scratch (don’t forget the mustard!), an impressive and easy way to use up your leftovers.

In the Kitchen

Learn to make knishes.

Home Old

TUESDAY 4/27

Boiling Bagels: Appetizing as a Noun and the Long Lost Dairy Restaurant

Bagels may be ubiquitous today, but they weren’t always so mainstream. We’ll make our own bagels in the kitchen and discuss why they are the perfect pairing with cream cheese and smoked fish. We’ll take a trip to some of the legacy restaurants of the LES and end on the contemporary renaissance in all things bagels and schmear.

In the Kitchen

We’ll make bagels from scratch.

Home Old