The Partnership 2000 Committee of the Jewish Federation of Greater New Orleans is proud to present the Israeli Wine and Food Festival, coming to the New Orleans Jewish Community Center on Sunday, January 17 at 3:30 p.m.
Taste the best of Israel's food and wine. Meet world-renowned chefs.
Interested in sponsoring this landmark festival? Click here to learn more.
Interested in learning how to cook Israeli food?
Purchase your tickets online here
The grand tasting and interactive cooking demonstration for the first ever New Orleans Israeli Wine and Food Festival will be held on Sunday, January 17 at 3:30 p.m. (after the second NFC playoff game) at the Uptown Jewish Community Center (5342 St. Charles Avenue, New Orleans).
Come watch three world-renowned Israeli chefs create exciting dishes - and sample the best of Israel's food and wine.*
Ticket prices are as follows:
$75 includes front row seating for the demonstrations and unlimited kosher wine, samples of Israeli food, and a commemorative glass
$50 includes reserved seating in rows 2-4 and unlimited kosher wine, samples of Israeli food, and a commemorative glass
$36 includes general seating and unlimited kosher wine, samples of Israeli food, and a commemorative glass
$18 includes a general admission ticket and samples of kosher food (wine must be purchased a la carte)
Ages 0 to 5 are FREE admission
Ages 6 to 12 are $5 admission
Ages 13 and up are $18 admission
Must be aged 21 or older to be served wine - non-alcoholic beverages will be available.
To purchase tickets, click here. Tickets will also be available for purchase at the door (via cash, check and credit card).
*All food and wine will be kosher.
Trained at the prestigious French Culinary Institute in
Noam Basson is an up and coming Israeli chef who has traveled the world to perfect the art of cooking meat. A graduate from Mishlav College’s institutional Kitchen Course with honors, Basson has exemplified stunning skill in a relative short period of time.more
Galit Bertele is an artist who makes works of art out of chocolate and pastries. She spent three years working in Patisserie Fouchon, and Patisserie Boulangerie Kayser pastry shops in