In 2019 I took the role of chef at a small restaurant called June’s Delicatessen.  Leading up to the open I spent months researching the traditional food of Jewish delis, dishes like matzo ball soup, cheese blintzes, and pastrami on rye.

Love the comfort food served at the delis, appetizer shops and lunch counters of Jewish communities in New York and Montreal? Join Chef Allan Suddaby of June’s Delicatessen to talk bagels, lox and pastrami. We’ll make (and eat!) matzo ball soup, buckwheat blintzes, Reuben sandwiches and other classic dishes.

You can register for this class here.