Lights, candles, latkes! How to throw an unforgettable Hanukkah dinner party

Rockland Magazine Cover - Hanukkah
Are you planning a Hanukkah party this year?

Take a look at my feature for the 2010 holiday issue of Rockland Magazine. In it, I share my thinking on how to blend a little tradition with a lot of glamour and make this year’s Festival of Lights your brightest one yet.

My mission is always to apply a little creativity to local, seasonal ingredients. This being a Hanukkah party, potato latkes are certainly on the menu – but with a gourmet twist. And, thinking seasonally of course, I created two other latkes as well: butternut squash-leek latkes with cumin for an exotic flair; and beet-scallion latkes with a cayenne-spiked crème fraîche.

No holiday party is complete without some bubbly – after all, what drink says celebration more than sparkling wine? For this party I’m serving two spectacular sparklers: The Blanc de Blancs from Lieb Family Cellars on the North Fork of Long Island; and the Brut Rosé from Graham Beck Winery in South Africa.

In this feature, I also share a few tips on creating a beautiful Hanukkah table.

So click on Lights, candles, latkes! and enjoy reading the full feature. May it inspire you to throw a glamorous Hanukkah party of your own.


Parmesan-fennel twists

Potato latkes with apple confit and crispy sage

Butternut squash and leek latkes with pan-roasted cumin

Roasted beet-scallion latkes with cayenne crème fraîche

Wine pairing

Pairing latkes with two stunning sparkling wines.

Rockland Magazine Cover - Hanukkah