These are two of the most iconic filled foods hailing from Ashkenazic and Sephardic cuisines, but you
don’t have to be Jewish to love them! Culinary veterans Susan Barocas and Bonnie Benwick will show
you how to handle filo dough without fear and create crepes that are tender and tasty. We’ll cover a range
of savory and sweet fillings for both, and enjoy samples during class. Bring a container and take home
your own freezer-ready and/or freshly made renditions of your own.

Class includes complimentary wine and beer.

Susan Barocas is an award-winning writer, chef, and cooking instructor with a passion for healthful, no-
waste cooking and Jewish cuisines, especially Sephardic food, history, and culture. Founding director of
the innovative Jewish Food Experience, she served as guest chef for three of President Obama’s White
House Seders. Her writing has appeared in the Washington Post, Lilith, Moment magazine and The
Nosher among other outlets. In addition to teaching private classes, Susan has presented classes, given
talks, and cooked across the U.S. and internationally as well as on broadcast media.

Bonnie Benwick is the former deputy food editor and recipes editor at The Washington Post. She is a
freelance editor, recipe tester/developer and consultant. She has led Hill Center’s annual Holiday Cookie
Baking class since 2013.

You can find Susan’s recipes for Jeweled Rice and Persian Spiced Fish, and Bonnie’s recipes for Date-
Night Pasta and Avocado and Blood Orange Salsa in A Taste of Hill Center: Recipes from our
Community Table.