Chef Laura Frankel showed how to make confit vegetables, poached fish, and more with a special emphasis on using olive oil. Karen Rose, owner of City Olive on Clark Street, was on hand with samples of kosher-for-Passover olive oils.

Chef Laura Frankel is Executive Chef for Spertus Kosher Catering. Author of Jewish Cooking for All Seasons and the Chosen Bites column in the Jerusalem Post, she has made it her creative mission to reimagine and revitalize the diverse and delicious traditions of Jewish cooking.