Shavuot, the Jewish holiday which commemorates the day the Torah was given at Mount Sinai, is almost always celebrated with a meal of dairy-derived foods. Nobody knows exactly why: According to Orthodox scholar Avraham Sutton, whose posted his thoughts at desiretoshare.com, the connection might have something to do with the ancient Jews’ sudden realization upon receiving the Torah that their butchering knives weren’t kosher. In any case, Nancy Forester knows exactly how to make a very dairy noodle kugel, and she’ll be sharing her secrets just in time for the May 23 holiday. Forester will lead a kugel workshop, using her Buube Norma’s recipe, at the Jewish Community Center on Monday, May 21, at 7 p.m. Cost is $20. To register, call 253-0701 or e-mail natalie@jcc-asheville.org
The powerhouse trio of Brusin’ Ales, La Caterina Trattoria and the Global Beer Network are teaming up to host an Italian dinner paired with Belgian beers, so you can knock off two great European edible traditions in one enjoyable evening. The six-course dinner features pork neck bones and fried doughnut balls on the plates and Wittekerke and Kapittel Abt in the glasses. For a complete menu, or to register, call 254-1148. A vegetarian meal is available; both dinners costs $45.
If you feel like moseying up to Floyd, Va., this weekend, Slow Food’s Blue Ridge Convivium is hosting a “Flavors of Appalachia” festival on Saturday, May 19, from 10 a.m. to 4 p.m. In addition to booths featuring cheese makers, meat smokers and honey producers, Appalachian-food scholar Fred Sauceman and hearthside-cooking expert Nancy Carter Crump are slated to speak. To learn more, check out www.slowfoodblueridge.org
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