We had the whole mishpokhe in the Foodie And The Beast studio this past Sunday. The Jewish High Holidays are coming up and we brought in all the experts to discuss the holiday, what deliciousness you can make at home or where you can order out. Diane Gross from Cork Wine Bar poured us three samples of Kosher wine and told us about the process that occurs when making them. Diane also gave us the 411 about the relocation of Cork Wine Bar. It will be merging a block north with Cork Market. Paul Entis, director of the Jewish Food Experience, was back in studio this week to talk about his work to make Jewish life and food more accessible and welcoming. As Paul spoke, we tried a few Infused Honey samples including the studio’s favorite, Thai Chili Pepper. Ilyse Fishman Lerner from On Rye shared some yummy samples including a chocolate bobka French toast, perfect for Rosh Hashanah and Yom Kippur and actually anytime. Marcia Friedman shared her story of converting to Judaism. To feel a connection to her new Jewish culture, Marcia wrote a cookbook, Meatballs and Matzah Balls, that unites Jewish and Italian life with mouthwatering recipes. Marcia brought in three recipes including Polpettone di Tonno (Tuna Loaf) which was a huge hit in the studio. Pastry Chef Alex Levin from Michael Schlow’s Restaurant Group, brought in some sweet treats from his pop up, Alta Strada DC. We tried his beautiful Honey Challah and lusciously sweet Hazelnut Chocolate Crunch Rugelach, both were equally delicious! To listen to the whole show, please click here. Be sure to check out the Facebook Live videos on Nycci’s Facebook profile, here as well.