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Expedition Foodie


Expedition Foodie is a first-of-its-kind international cooking experience unlike any other Camp Nai expedition yet! Ready to be your Seder’s next culinary wonder? Simply love watching foodie content? In this sleek, three day cooking experience, we’ll join celebrated Jewish chefs as they teach us their favorite recipes around the globe. New Expedition; Same Nai Prizes (over $500 in value). Expedition Foodie is the delicious online picnic you can join from anywhere with any experience level!



What is Expedition Foodie?

  • RSVP

    Hourly, uniquely crafted cook alongs with varying menus and flows to meet you exactly where you are in the kitchen.

  • Greet the Host

    Join host Ellie “Foodie” Rudee daily for a personalized tour around the Machne Yehuda market in Jerusalem.

  • Enjoy your Meal

    A combination of live and pre-filmed tutorials, Expedition Foodie is a brand new way to Camp Nai. From live Mocktail recipe tutorials from Adeena Sussman to joining Journalist and Author of “The Jewish Cookbook” Leah Koenig at home in her New York City apartment, Expedition Foodie is the quick, watchable way to learn new recipes from top Jewish Chefs just in time for your Seder or Shabbat.

  • Keep it Campy

    Daily creative offerings (including sharing your creations and stories) that double as entries for incredible foodie prizes, culminating in a final “Camp Nai-ified” trivia and game challenge.

Recipes Now Available!

View recipes below and watch the playshop videos!

Meet Your Chefs & Host

Adeena-Sussman-Headshot-Web

Adeena Sussman

Author

Adeena Sussman (@adeenasussman) is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, which was named a Best Fall cookbook by The New York Times, Bon Appetit, and Food & Wine….. Read Bio


Adeena Sussman (@adeenasussman) is the author of Sababa: Fresh, Sunny Flavors From My Israeli Kitchen, which was named a Best Fall cookbook by The New York Times, Bon Appetit, and Food & Wine. She is finishing up her followup cookbook, Shabbat — all about weekend cooking in Israel, both modern and traditional — to be released Spring 2023. She is the co-author of 15 cookbooks, three of Adeena’s most recent collaborations, including Cravings and Cravings: Hungry For More with Chrissy Teigen, were New York Times Best-sellers. A lifelong visitor to Israel who has been writing about that country’s food culture for almost 20 years, Adeena made Aliyah in December 2018. She cooks and writes in Tel Aviv, where she lives in the shadow of that city’s Carmel Market with her husband, Jay Shofet. You can follow her on Instagram @adeenasussman



Beejhy Barhany

Chef & Owner

Beejhy Barhany (@tsioncafe) is an entrepreneur and activist who was born in Ethiopia, raised in Israel, and currently resides in New York. At a very young age, she emigrated to Israel….. Read Bio


Beejhy Barhany (@tsioncafe) is an entrepreneur and activist who was born in Ethiopia, raised in Israel, and currently resides in New York. At a very young age, she emigrated to Israel. She acclimated to Israeli life, living in a kibbutz and joining the army. Soon after, she traveled across South America for a year and again emigrated, this time to the US. She is the founder of the BINA Cultural Foundation non-profit, dedicated to celebrating and advocating for Ethiopian Jews in North America. Today, she is the chef and owner of an eclectic Ethiopian restaurant, Tsion Café, that incorporates cuisine from the many places that have been influential on her journeys.


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Hélène Jawhara Piñer

PhD

Hélène Jawhara Piñer (@helenejawharapiner) is a cookbook author of Sephardi: Cooking the History – Recipes of the Jews of Spain and the Diaspora from the 13th Century to Today (Cherry Orchard Books, 2021)….. Read Bio


Hélène Jawhara Piñer (@helenejawharapiner) is a cookbook author of Sephardi: Cooking the History – Recipes of the Jews of Spain and the Diaspora from the 13th Century to Today (Cherry Orchard Books, 2021) and PhD in History, Medieval History and the History of Food. She is an internationally sought after speaker, writer, and expert on Jewish heritage, Jewish cuisine, and culinary coexistence between Jews and Muslims Hélène’s recipes have appeared in the Sephardi World Weekly, Tablet Magazine, The Forward, and S&P Central’s Newsletter, Moment Magazine, etc. Her next book, Jews, Food and Spain, is soon to be released. Her accomplishments and service on behalf of the Sephardic community, as well as the field of Sephardi Studies and Crypto-Judaic Studies have been recognized by the Broome & Allen Fellowship of the American Sephardi Federation and by the David Gitlitz Emerging Scholar prize from the Society for Crypto-Judaic Studies. Today, she leads live cooking demonstrations and continues to study the medieval culinary history of Spain through inter and multiculturalism with a special focus on the Jewish culinary heritage written in Arabic.



Leah Koenig

Author

Leah Koenig (@leah.koenig) is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) and Modern Jewish Cooking. (Chronicle Books). She is currently at work on her next book….. Read Bio


Leah Koenig (@leah.koenig) is the author of six cookbooks including The Jewish Cookbook (Phaidon, 2019) and Modern Jewish Cooking. (Chronicle Books). She is currently at work on her next book, which explores Rome’s historic Jewish cuisine. Leah’s writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, Food52, and Tablet, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food. In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.


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Noam Reuveny

Chef

Originally cooking at Chef Assaf Granit’s “Machneyuda group,” Israel-based chef Noam Reuveny (@noam_reuveny) built his reputation at the “Machneyuda” restaurant, the wild “Yudale” food bar….. Read Bio


Originally cooking at Chef Assaf Granit’s “Machneyuda group,” Israel-based chef Noam Reuveny (@noam_reuveny) built his reputation at the “Machneyuda” restaurant, the wild “Yudale” food bar, and then as su-chef at the exclusive ‘Dekel 3’ restaurant by the same well-known group. A few culinary trips later and after studying wines, spirits, pastries, breads, and other cultures’ food, Noam started his successful line of private cooking events, recently going all the way to Wall Street’s legend and founder of Birthright program, Michael Stienhartd. These days, Chef Noam offers a variety of options for those who are looking for a different dining experience varying from private events at the customer’s place of choice, culinary counseling, and even private events hosted at his very own home.



Chanie Apfelbaum

Food Blogger

Chanie Apfelbaum (@busyinbrooklyn) is a food blogger, recipe developer, and food photographer who shares her love of food, family, and tradition on her popular Instagram platform @busyinbrooklyn….. Read Bio


Chanie Apfelbaum (@busyinbrooklyn) is a food blogger, recipe developer, and food photographer who shares her love of food, family, and tradition on her popular Instagram platform @busyinbrooklyn, as well as on her blog, www.busyinbrooklyn.com. She is the author of the best selling cookbook, Millennial Kosher (Artscroll Mesorah Publications) and is currently working on her second book, to be released by Clarkson Potter, March 2023.



Danny Corsun

Chef-Educator

Chef Danny Corsun (@culinaryjudaicsacademy) has been a Chef-educator for 22 years. In addition to being an incredibly lucky husband and father of two, he is also a NYC transplant, having moved to Los Angeles….. Read Bio


Chef Danny Corsun (@culinaryjudaicsacademy) has been a Chef-educator for 22 years. In addition to being an incredibly lucky husband and father of two, he is also a NYC transplant, having moved to Los Angeles in 1990. Though still a die hard Yankee fan, he’s a sucker for California beaches! Since taking Culinary Academy’s General and Judaic Studies divisions to the masses in 2005, he proudly says that each division’s cutting edge, empowering, and fun workshops have reached over 50,000 students with hundreds of thousands yet to come. His launch of Culinary Judaics Academy’s digital learning platform (https://www.culinaryjudaicsacademy.com/) is his most ambitious and rewarding initiative yet — taking CJA’s dynamic, engaging and experiential Jewish content and curriculum global to Jews of ALL ages, affiliations, and levels of practice. Danny says he is surely proof that if you love what you do, you’ll never have to work a day in your life!


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Ellie Rudee

Culinary Tour Guide and Journalist

Ellie “Foodie” Rudee (@foodierudee) is a culinary tour guide and journalist based in Jerusalem. Born and raised in Seattle, Ellie often writes about the intersections of food and wine with culture… Read Bio


Ellie “Foodie” Rudee (@foodierudee) is a culinary tour guide and journalist based in Jerusalem. Born and raised in Seattle, Ellie often writes about the intersections of food and wine with culture, history, and Jewish identity. She has met with and written about Jewish communities globally, from the Mountain Jews of Azerbaijan, to the Jewish community of Havana, Cuba. Ellie’s articles have been published widely, including in Forbes, USA Today, Jerusalem Post, Jewish News Syndicate, and countless other news outlets around the world. She is a culinary tour guide of the Machane Yehuda market in Jerusalem and the founder and organizer of Jerusalem Cooking Club, a social, skill-sharing club for young Jerusalemite foodies, as well as the food retreat, “Jerusalem Mix: Exploring Israeli Cuisine.” She loves to cook, travel, and write (not at the same time, but… challenge accepted!) and host people at her apartment for food-centered events.


CONNECT


For foodies of all levels and experiences! For an in-person experience, contact your local Moishe House for more information – find the House nearest you by clicking here.

SHARE


Share – Join our Facebook Group and follow our Insta (@JewishSummerCamp) to connect with all our participants, share cooking tips, & make some new friends along this journey.

WIN


Everyone’s a winner here at Nai! Those who attend all 3 events will be entered into a drawing for prizes worth over $500 in value! Every day there will be additional ways to be entered into the drawing to increase your odds.

FAQ


  • Because the event is highly subsidized it is FREE thanks to generous donors.* If financially able, we encourage making a donation of any amount to our scholarship fund to allow these and other camp experiences to be accessed by all. We thank you for helping support everyone in our community.  *ingredients are not included.
  • Please join the Expedition Foodie Facebook Group, register for the event, and check out the recipe cards for a full list of ingredients if you intend on cooking along. Additionally, feel free to find a Moishe House near you and attend an in-person experience with your new besties.
  • Anyone who is 21 or older can attend. Beginner to advanced cooks are welcome!
  • While we’d love for you to attend all three days, it is not required. If you attend every part of the event you’ll be entered into a contest to win prizes, such as a KitchenAid Mixer and a custom Camp Nai Apron.
  • We believe everyone is a chef, no matter your level of experience! All recipes will be available online in advance of the event and the decision to cook along with our chefs is entirely up to you!
  • Groceries for most meals will be under $15 USD per recipe. We understand that food access isn’t universal and have a set number of subsidies available. If you have questions or concerns, please contact Greg Kellner at greg.kellner@moishehouse.org.

April 10 with Playshops

  • 8pm IST / 10am PST / 1pm EST (2 breakout sessions)
  • 11pm IST / 1pm PT / 4pm ET (2 breakout sessions)

April 11 (no live components)

  • North American showing: 8pm EST / 5pm PST
  • International showing: 8PM IST (7pm France / 1pm EST)

April 12 (live trivia at the end via Kahoot)

  • North American showing: 8pm EST / 5pm PST
  • International showing: 8PM IST (7pm France / 1pm EST)
  • We do not want finances to be a barrier for anyone to participate in Expedition Foodie! If you need financial assistance to offset the cost for your ingredients, please email Camp Director, Greg Kellner, greg.kellner@moishehouse.org.
  • Anyone who attends Expedition Foodie will receive $50 off an in-person Camp Nai experience in 2022 (must be eligible to participate in Camp).

Program Details

April 10th with Live Cook Alongs

  • 8pm IST / 10am PST / 1pm EST with Helene Jawhara Piner for dips and cheese pies or Adeena Sussman for cucumber gazoz and gingery mojito pitcher
  • 11pm IST / 1pm PT / 4pm ET with Danny Corsun for “Jewish style” artichokes or Chani Apfelbaum (Busy in Brooklyn) for kebabs and ferraro bites

April 11th with Pre-filmed Cook Along with Noam Reuveny and Leah Koenig

  • North American showing: 8pm EST / 5pm PST
  • International showing: 8PM IST (7pm France / 1pm EST)

April 12th with Pre-filmed Cook Along with Beejhy Barhany and Live Nai Prizes

  • North American showing: 8pm EST / 5pm PST
  • International showing: 8PM IST (7pm France / 1pm EST)

Contact Us

See you in the Kitchen!