Beit Midrash (Adult Education) 2024-2025
THE ONLINE ENROLLMENT FORM IS BELOW THE COURSE DESCRIPTIONS
In-person classes are for members only. Non-members may register for hybrid/virtual classes.
Each class is $54 a session. Hybrid/Virtual Classes available as noted.
Schedule
Dinner 5:45pm-6:30pm
First Period: 6:30pm-7:30pm
Second Period: 7:40pm-8:40pm
Fall Session Course Descriptions
FALL SESSION CLASSES
MONDAYS OCTOBER 28TH, NOVEMBER 4TH, 11TH, 18TH, 25TH, DECEMBER 2ND, 9TH
— First Period (6:30–7:30pm) —
VOLUNTEER choir (no cost)
INSTRUCTORS: music director and cantor
Join Cantor Beck-Berman and Music Director Natan Berenshteyn in rehearsals for the Beth Ahabah Choir, which sings once a month at services from October through April. No previous experience required, just a love of singing!
Ongoing Monday night rehearsals review and prepare for monthly Shabbat services featuring the Beth Ahabah Choir. If this session will be your first time joining the choir, please reach out to the Cantor, and she will be happy to schedule a private introductory session to review the basics of choral singing.
For more information about the choir please contact the Cantor at cantorbeckberman@bethahabah.org.
Ongoing Monday night rehearsals review and prepare for monthly Shabbat services featuring the Beth Ahabah Choir. If this session will be your first time joining the choir, please reach out to the Cantor, and she will be happy to schedule a private introductory session to review the basics of choral singing.
For more information about the choir please contact the Cantor at cantorbeckberman@bethahabah.org.
COOKING BY REGION: ISRAELI
INSTRUCTOR: CHEF DAN SCHEROTTER
Jewish Cooking encompasses world cuisine. This class will explore how Jews have navigated the myriad challenges imposed by dietary restrictions and mother nature throughout the diaspora. Season by season we will prepare dishes each week that collectively form a banquet, from appetizer to dessert. Each term teaches a different meal, different regional flavors, various cooking techniques, and ingredients that pair with the Jewish holiday calendar. By the end of each term you will have a complete banquet cookbook for the season. From caviar to sabayon, these dishes highlight the influence of Jews on fine dining as we know it.
DISHES
OCT 28TH Baba Ganoush with Cucumbers; FOR NEXT WEEK: Cure Lox with Za'atar, Make Labneh
NOV 4TH Make and Fry Falafel; Slice Lox and Enjoy with Labneh
NOV 11TH Spicy Chraime with Cod
NOV 18TH Herbed Cabbage Salad
NOV 25TH Roast Duck Breast with Pomegranate Molasses
DEC 2ND Wienerschnitzel with Lemon and Garlic
DEC 9TH Malabi with Pistacchios, Rose Water, and Cardamom
NOV 4TH Make and Fry Falafel; Slice Lox and Enjoy with Labneh
NOV 11TH Spicy Chraime with Cod
NOV 18TH Herbed Cabbage Salad
NOV 25TH Roast Duck Breast with Pomegranate Molasses
DEC 2ND Wienerschnitzel with Lemon and Garlic
DEC 9TH Malabi with Pistacchios, Rose Water, and Cardamom
— Second Period (7:40pm–8:40PM) —
INTRODUCTION TO JUDAISM
INSTRUCTOR: RABBI SCOTT NAGEL
This course, taught by Rabbi Nagel, is a fascinating journey through Judaism for anyone who wants to understand Jewish practices, beliefs, history, theology, contemporary Judaism, branches of Judaism, holidays, and life-cycle events. Perfect for interfaith couples and those considering conversion or anyone who wants a review or refresher on the foundations of Judaism.
MODERN GENOCIDE: HOW LEARNING ABOUT GENOCIDE HELPS OUR UNDERSTAND OF THE CURRENT WORLD
INSTRUCTOR: RENA BERLIN, FORMER DIRECTOR OF EDUCATION AT THE VIRGINIA HOLOCAUST MUSEUM
This class will explore the concept of genocide and will use case studies of genocides in the 20th century including Armenia, the Holocaust, Cambodia and Bosnia to form our understanding of the current world.
2024-2025 Beit Midrash Fall Session Registration
Tue, October 22 2024 20 Tishrei 5785
