What's smaller, thinner, sweeter and denser, with a larger hole, and is always baked in a wood-fired oven? It's not the New York-style bagel! The Montreal Bagel is a treat for the senses and beloved by all who eat it. Together Congregation Rodfei Zedek and Chef Dylan Maysick of Diaspora Dinners bring a hands‑on "How to" program on the art of Montreal Bagels & Lox.
Join us on Saturday, July 20th, to enjoy the fruits of our labor at Kiddush lunch.