You don’t have to be Jewish to love latkes, especially when the shallow-fried potato and onion pancakes emerge from the pan crisp and greaseless. Which is how Eli Buli of Mesiba, a Levantine restaurant in Williamsburg, makes them.
You can learn his secrets this coming Sunday, Dec. 3, in a two-hour hands-on class at the restaurant, which is located in the Moxy Brooklyn Williamsburg Hotel. Tickets, which can be purchased here, are $65.87 and include a welcome cocktail, a glass of wine, and of course latkes.
After the latkes have been devoured, hang out at the bar, which will be dispensing seasonal cocktails, and listen to Hanukkah party music.
Moxy Brooklyn Williamsburg Hotel, 353 Bedford Avenue, Brooklyn.
Kraft Comes Out with a Dairy-Free Mac and Cheese
If you suffer from a lactose intolerance, here’s some good news. Kraft Heinz, the maker of the classic Kraft mac and cheese, has developed a plant-based version that be will arriving on grocers’ shelves some time next year.
USA Today notes that “[t]he company is calling it NotMac&Cheese and it will be the third product created by the joint venture between Kraft Heinz and TheNotCompany, a Chicago startup that makes plant-based milk, burgers and other products.
“The venture, called the Kraft Heinz Not Company, has previously collaborated on NotCheese Slices and NotMayo.”