Yeshiva boy to barbecue sauce master


On a Saturday evening in downtown Los Angeles, as the somewhat surreal hush started to descend on Broadway following the weekend daytime hustle, diners gathered around an open kitchen at Umamicatessen, the flagship outpost of the reigning champ of nouveau burger chains. 

For a few months this year, the counter at the rear of the retro-modern space housed a program dubbed “The Residency,” a rotation of guest chefs. Or, in current foodie lingo, pop-up dinners.  On this night, Sharone Hakman, smiling and full of confidence, was running the show for a multicourse, grilled food-intensive meal dubbed BBQ Elevated. Neither a restaurant chef nor a member of the ranks of the many well-established catering machines in this town, Hakman falls somewhere in the range of food entrepreneur and media personality. He’s been a contestant on Fox’s “MasterChef” amateur cooking competition show and has parlayed this exposure into other TV appearances. Most notably, his barbecue sauces — the line is produced in Southern California — are stocked on the shelves in both niche specialty shops and major grocery stores in almost all 50 states. Hakman’s model-quality good looks and social ease certainly help bolster his brand, too. 

Not exactly the course this former financial planner and yeshiva student had in mind, but at this point, the U.S.-born Hakman can’t imagine anything different. “I had my moments when I was wearing tefillin, and I had my moments when I was eating bacon cheeseburgers,” he recalls of straddling the Orthodox and mainstream secular worlds while growing up in L.A.’s Mid-City, where he still lives. Hakman’s grandparents are Holocaust survivors from Poland, and his parents are from Israel, where he spent every summer as a child. 

While in the trenches of  the financial world, which was “not my passion,” Hakman, 32, would “come home from work stressed out. I’d start cooking in the kitchen, and it started growing on me.” He sensed this particular skill set might be the beginning of something more serious than a hobby. So, in 2009, Hakman took a leave of absence from his job and made arrangements to spend several months in Israel, followed by a stint in Italy apprenticing in restaurant kitchens to develop his culinary skills. The pending arrival of his first child (he and his wife now have a 3 1/2-year-old and a 1-year-old) scrambled some of those plans, but Hakman nevertheless took the time off as an opportunity for a reboot. 

After a month in Israel, Hakman officially resigned from his job at the beginning of 2010. He began to mine “an entrepreneurial spirit that I never tapped into” and got to work on business plans related to food, while reflecting on a continual source of inspiration — his grandmother. 

“She was that bubbe who never left the kitchen,” he said. As for his favorite family traditions, “Shabbat was always special. There was something about my grandmother making the gefilte fish from scratch, and smelling the matzah ball soup, and feeling that comfort.” Comfort, he believes, is a quality too often missing from restaurant dining experiences in Los Angeles. “So many restaurants are cutting edge, but I never want to come back,” he said. “What’s that X-factor as to why? It all comes down to comfort. It’s what you want to come back to. That was the best lesson my grandmother taught me.”

Now, with TV gigs and a growing barbecue sauce empire to manage, Hakman also operates a catering service on the side, all while thinking about next steps and opportunities. His “MasterChef” performance helped convince him that leaving the safety of his corporate job was the right move, further proving to himself that “I have what it takes” to work professionally in food. 

Hakman hasn’t set his sights on creating a restaurant yet, but says, “Pop-ups are a great way for me to have fun with what I want to do at that moment.” At his Umamicatessen diners, his twist on barbecue ranged from subtle touches to assertive textures and bold flavors. The meal progressed from a delicate salad combining watermelon, feta, grilled haloumi cheese, radish and Thai basil, building to a grand finale of a formidable, succulent beef rib that had been smoked for more than eight hours and paired with one of his signature Hak’s BBQ sauces. Dessert was his made-from-scratch riff on s’mores. 

When it comes to Thanksgivukkah — the Chanukah/Thanksgiving overlap that has portmanteau fans all abuzz and which won’t occur again until the year 79811, Hakman has big plans for his L.A.-based family. If you’re looking for ways to combine meat from a large bird with fried carb-based casings, try Hakman’s turkey balls, rolled in Japanese-style Panko breadcrumbs and served with purple potatoes, shiitake mushrooms and Kiddush-wine jus. While latkes and mashed potatoes might duke it out for a place on the table or peacefully coexist, Hakman suggests another alternative — his roasted carrot puree recipe. 

So what does Hakman most look forward to? “Safta’s sufganiyot,” he says of his grandmother’s jelly doughnuts. “She makes them from scratch and fries them à la minute. They are dangerous.” 

Sounds like holiday temptation and reward of the best kind. 


PANKO-CRUSTED TURKEY BALLS WITH PURPLE POTATOES, SHIITAKE MUSHROOMS AND KIDDUSH-WINE JUS

This is a great way to use your Thanksgivukkah leftovers for the next seven nights of Chanukah.

1 cup turkey drippings (refrigerate so the fat
separates and hardens, and then remove)
1 cup sweet Kiddush wine
Salt and pepper
1 pound shredded or pulled turkey (dark meat)
1 1/2 cups flour
2 eggs, beaten
1 cup Panko breadcrumbs
1 cup small shiitake mushrooms
4 to 5 purple potatoes, quartered
4 cups grapeseed oil for deep-frying
Rosemary sprigs (for garnish)

Preheat oven to 375 F.

Heat turkey drippings on low and allow to reduce by half.  Do the same for the wine.  Once both have reduced, combine the two liquids and allow to reduce by a quarter.  Season to taste with salt and pepper.

Roll  the pulled turkey meat into 3/4-inch. Place on a baking sheet and refrigerate for about an hour so they firm up and are easier to work with.  

Coat the turkey balls with the flour, then the beaten egg, then the breadcrumbs. Place in refrigerator again until the coating adheres. 

Toss mushrooms and potatoes in small amount of oil and season with salt and pepper. Bake in oven for 30 minutes or until tender. 

Deep-fry turkey balls in oil heated to 350 F until golden brown. Add salt and pepper to taste. 

Arrange turkey balls on a platter with mushrooms and potatoes. Drizzle with the wine jus and garnish with rosemary sprigs. 

Makes 4 servings. 


CARROT AND CHAMOMILE PURÉE

4 cups sliced carrots
2 tablespoons olive oil
Salt and pepper to taste
1 tablespoon sugar
1 cup broth
2 chamomile teabags

Preheat oven to 375 F. 

Toss carrots in olive oil; add salt, pepper and sugar. Roast in preheated oven for about 30 minutes or until tender. Don’t allow carrots to brown too much.  

Heat broth, add teabags, and simmer for at least an hour. 

Transfer carrots and tea-infused broth into a food processor or blender. Process until mixture reaches an airy consistency. Adjust seasonings to taste. 

Makes 4 servings.

A young chef’s guide to the Rosh Hashanah meal


Considering the history of the Jewish people, the fact that Jews are still celebrating the High Holy Days today is a miracle in itself. Strong traditions and lasting rituals have enabled Jews to survive the most threatening periods of history. With the freedoms we have as modern American Jews, it makes sense that we use these same traditions and rituals to enjoy holidays to the fullest. As a chef and registered foodie, the best way I know to relish in the upcoming holidays is by making really delicious food. My plan for this year is to make a multi-course feast that pays homage to great Jewish eating traditions while at the same time represents me and my life as a Jewish chef in Los Angeles.

Watching friends and family nod their heads and smile as they eat the food you have prepared is unbelievably soul-satisfying. It is a great feeling to know that the meal you cooked has enriched the High Holy Day experience for those you love. Great food is part of the equation in making a great meal, but the experience is made complete when you also have time to enjoy the company of friends and family. In order to accomplish this, I turn to the motto of my alma mater, the Culinary Institute of America, which states, “Preparation is everything.” Creating a strategy and timeline for a feast at home for guests will enable you as the cook to make great food and eat it too. Mise en place is a cooking term that means “to put into place.” It is what every chef must learn in order to master the craft of cooking. Mise en place represents the prep work done in advance of a meal and the strategy for serving it. If you are going to make the High Holy Day meal of a lifetime and still enjoy eating it, you must first focus on making a prep plan as to when the components of the meal will be made, and a strategy for how to serve the meal. This is what I will discuss as I go through my menu for the holidays.

My first course is Olive Oil Poached Sardine Fillets and Fried Heads With Lemon and Parsley Chips. Serving the fish heads, or the “rosh,” for the holidays has traditionally been a symbol for the fact that we have reached the head of the year, and also the head of life, rather than the tail. Some Jews serve whole fish so there will be a head on the table during dinner. Using this tradition as inspiration, I decided to serve fried sardine heads along with the fillets. Even though this is the first course, it should be last in the prep schedule. Ideally, purchase the fish as close to serving the meal as possible, so that it is at its freshest. The sardines should be cleaned and cooked shortly before serving. Last, they should be eaten immediately after cooking to maximize flavor.

The next course is Chilled Honey-Cucumber Soup. My wife and I own the M.O. Eggrolls food truck in Los Angeles. We are coming to the end of our first summer in business, and it has been a fantastic adventure. Along with the excitement and joy of running our truck comes the fact that we have been hot since April. Between the cooking equipment and the warm California sunshine, our truck heats up. This year, while I am relaxing and enjoying our High Holy Day feast, I want to eat something cool. Cucumber is a cooling ingredient and when paired with honey in a soup takes on a familiar homey sweetness that many Jews would associate with Rosh Hashanah. Along with being tasty, this chilled soup relieves a tremendous amount of stress, because everything can be made the day before, and to serve, it is simply poured into bowls and garnished.

Most chefs begin their careers working “the line.” This refers to the line of equipment in restaurant kitchens, where cooks are divided by stations and are responsible for cooking different items on the restaurant’s menu. Typically, stations are divided by the equipment each cook is responsible for, such as grill, sauté, fry, etc. This is the training ground for all chefs. You must prepare a variety of dishes as quickly as possible, while maintaining the highest-quality standards. The only way to survive the line is with impeccable mise en place.

Approaching a family meal at home as a line cook will enable you to cook a great meal and then have time to enjoy the company of your friends and family.  For the main course, I am serving Apples and Honey Chicken along with Smashed Sweet Potatoes and a Warm Kale-and-Fennel Slaw. Braised chicken is ideal for serving large groups hot food that is tender, moist and flavorful. I prepare all of the ingredients for the chicken the day before. The day of the dinner, I begin to cook the chicken in the early afternoon and let it cook slowly until I am ready to serve it.

The ingredients for the slaw are also prepared the day before, and I create a kit for the dressing. Kitting a recipe is a pillar of the Culinary Institute of America’s curriculum. It means that I have the ingredients for a recipe portioned and organized so that I can quickly assemble the dish when needed. By kitting the dressing, I am able to easily prepare the slaw near the time of serving it without stress. The last component of the entrée is the smashed sweet potatoes. Mashed preparations, like potatoes or squash, can be held in a heat-resistant bowl, covered in plastic wrap on top of a double boiler for long periods of time without compromising its quality. I prepare the sweet potatoes before my family and friends arrive and hold them over a double boiler until I am ready to serve them. Limiting the number of steps I have to take after family has arrived allows me time during the meal to sit with them and enjoy the food and their company.

After a great feast, I prefer a dessert that is petite and pairs well with fine coffee and schnapps. This year I am serving Honey-Olive Oil Cookies with Thyme and Fleur de Sel. The olive oil gives the cookie a biscuit-like texture that pleasantly dries the mouth and creates a craving for something to drink. Relaxing at the end of a holiday meal with the people I love and sharing cookies and schnapps is a tradition that helps me celebrate Jewish life. I hope that you will feel empowered to continue developing your own great Jewish culinary traditions for your friends and family.

I wish you all a delicious and sweet new year. L’shanah tovah!

‘Ace’ holds all the cards when it comes to cakes


You’d think Duff Goldman’s ultimate Rosh Hashanah cake would be, say, a 15-layer honey cake topped with mammoth gates of heaven swinging shut.
 
Goldman, after all, is the “extreme baker” of the Food Network’s reality series, “The Ace of Cakes.” His concoctions include a 3-foot-tall performing Elvis, a rolling black Jeep Wrangler, a hot-rod engine that spews sparks and a seven-tier “Cat in the Hat” wedding cake.
 
His show features insane deadlines, aggressive brides, temper tantrums, bleeped-out expletives — and a star who is as likely to wield a blowtorch or a band saw as a rolling pin or cake knife. Critics have said “Ace” is to cake what “Monster Garage” is to cars.
 
So you’d expect Goldman’s holiday cake to involve Gothic gates or, perhaps, even a Bosch-like depiction of where bad Jews go if they’re not inscribed in the book of life (according to some rabbis).
 
But no.
 
Goldman takes his heritage seriously — especially his Jewish culinary heritage — so his idea is, well, serious. “I’d do a three-dimensional cake covered with a painting — an indistinct figure emerging from the darkness into the light,” he says in a telephone conversation from his Baltimore apartment. “It would represent how we should embrace the New Year by constantly moving forward.”
 
No one has ordered such a cake from Goldman, which is why he hasn’t baked it (it could cost thousands of dollars and hundreds of hours, depending on how many moveable parts are necessary). So in reality, he is more likely to make the honey cake recipe handed down from his great-grandmother, Mommo — as well as her luscious brisket and tsimmis. He still has those recipes, among thousands of others she wrote on index cards in her imperfect English.
 
“Mommo gave those recipes to my grandmother, and they were passed down to my mother and then to me,” he says proudly.

The Yiddish-speaking Mommo, who died when Duff was around 4, also apparently passed down her artistic and adventurous streaks. “When my great-grandmother was 14, things got pretty hot for the Jews in her part of the Ukraine, so she fled with her two brothers,” he says. “Her brothers ended up in Argentina and became like these Russian-Jewish gauchos.”
 
Mommo came to the United States and settled near the frontier. She traveled as far west as her money would take her, settling in Wichita, Kan., early in the last century.
 
Young Duff (ne Jeffrey Adam Goldman), now 31, remembers her as an avid baker, milliner and weaver. “She had this big, scary loom in her tiny little Wichita apartment,” he says of her textile work.
 
He keenly watched as Mommo prepared to make apple streudel by kneading a small ball of filo dough with her bare hands, until it covered the entire dining room table.
 
Back home in McLean, Va., Goldman first attempted to “cook” at age 4 by swinging a meat cleaver at some carrots. Several years later, he disdainfully tossed aside the child-safe tool his mother had given him to carve a pumpkin; instead he tried a steak knife and chopped off a finger (the digit was reattached, he reports).
 
No wonder his mother, Jackie, a stained-glass artist, refused to let him near the knives when she was cooking, although, in his words, “I was always hanging around when she was in the kitchen.”
 
Young Duff expressed his artsy side by spray painting graffiti on buses, subways and underpasses (he fought back when fellow taggers beat him up). He shaped up after his bar mitzvah, when he began sculpting in metal and snagged his first professional food job — at McDonald’s. “I could make 12 Big Macs in under a minute,” he says.
 
Thereafter, he worked in a series of restaurants and decided to specialize in cakes.
 
“I was drawn to pastry chefs because what they were doing was so process-driven and involved so much craft,” he says. “Even as a [youngster] I saw there were things to be studied, to figure out: protein content and freezing temperatures and so forth.”
 
While attending the University of Maryland, Goldman got a job making corn bread at a famous Baltimore restaurant. He went on to study pastry-making at the prestigious Culinary Institute of America in Napa Valley, then worked for Food Network celebrity chef Todd English and soon became the executive pastry chef at the Vail Cascade hotel in Colorado. There, he combined his sculpting and baking talents to make his first specialty cakes (power tools, he soon discovered, were just the ticket to create humongous infrastructures).
 
In 2000, Goldman opened his own Charm City Cakes in Baltimore, with what he describes as a “ragtag team of musicians and artists with experience in architectural modeling, graphic design, sculpture and performance art.”His creations were so jaw-dropping that he soon received national attention, replicating a piece of rare black Wedgewood china for Hillary Clinton, for example. His flavors included green tea and Thai iced coffee, as well as Goldman’s own version of honey cake.

The chef began appearing on Food Network competitions and caught producers’ eyes when he arrived at one contest lugging power tools and wearing a goatee, earrings and steel-tipped punk rocker boots (oh yes, he’s also a musician).”I didn’t read the rules very well, so I pretty much broke every single one,” he says. Goldman moved about his table when he should have stood in one place and spilled too much cornstarch on the floor. “But I made a really awesome cake,” he recalls. His piece de resistance looked like a giant peach tree, with the “cakes” hanging off the branches via fishing wire.
 
Producers rewarded Goldman with his own show, “Ace of Cakes,” which The New York Times called “‘Monster Garage’ for the culinary set.” “Ace” is typical of these kinds of reality series in that it highlights tension between the protagonists.But none of the stress is concocted, Goldman insists. “Running a bake shop is dramatic, because we have real deadlines,” he says.

Tasty ‘Adventures’


"Adventures of Jewish Cooking" by Jeffrey Nathan (Clarkson/Potter Publishers, $32.50)

When Jeffrey Nathan auditioned for his first job cooking for the captain of a Navy destroyer somewhere in the middle of the Pacific and substituted vanilla for Worchester sauce in the meatloaf, little did he know his destiny was a 375-seat upscale kosher restaurant in Manhattan’s garment district named Abigael’s.

Twenty-five years, one James Beard nomination for Best National Cooking Series for the PBS show, "New Jewish Cuisine," and a critically acclaimed new book, "Adventures of Jewish Cooking," later, Nathan is still a bit overwhelmed.

It’s a blustery Friday in October as we approach Abigael’s and find the solicitous chef waiting by the door. He’s just returned from Los Angeles, filming his cooking show at the Jewish Television Network, with a brief stop at Kosherfest in Meadowlands, N.J., and a few television appearances in Florida.

Nathan is under strict mandate from his wife and his partners to relax. As he talks about ideas for Chanukah, his eyes dart around the room. Is the Thai-Crusted Chicken at table eight succulent enough? Is the Bison Chili too spicy?

"I can’t help it, I’m excited," says Nathan, sipping a cup of hot coffee, then chasing it with cold water. We’re seated at a corner table of the crowded restaurant, where the burly, immaculately dressed executive chef is co-owner and chief worrier. Nathan is as animated as he is on television.

"It was great! I felt like the kosher Emeril," Nathan enthuses about the reception he got at Kosherfest for his book. When you redefine a cooking style that hasn’t always been billed as haute cuisine, you’re bound to turn a few heads.

"There’s no such thing as strictly Jewish food. Since the Inquisition, Jews have migrated all over the world. They took their traditions with them; they also ate the food indigenous to the area. If we were in Palermo right now, we’d follow Jewish law, but we’d be eating fresh mozzarella, vine-ripened tomatoes and robust olive oil — but probably not with latkes," he says with a laugh.

He plays down the difficulties of the myriad dietary rules and restrictions taken from the Torah, including the necessity for a full time mashgiach (a certified kosher supervisor) in the kitchen.

"I know how hard it is," said executive chef Don Pintabona, of Tribeca Grill in Manhattan. "I went to Israel during the Peace Accord with Chefs for Peace. I had to cook a sauce the kosher way — it took me a day and a night. The mashgiach almost threw me out of the kitchen. Jeff makes it look so easy. He’s the type of chef, if you look at a plate of his food, you see his personality. It’s classic cuisine; it’s also comfort food."

Nathan’s most comforting dish just might be latkes. Not only will he serve all manner of the potato pancake with a variety of toppings at Abigael’s during Chanukah, he has fried and flipped the transcendent Jewish treat at The James Beard Foundation’s Latke Lovers Cook-off and Chanukah dinner for the last several years.

So latkes are partially responsible for Nathan’s success? "I’m not proud," he jokes. "You smell a latke, you’ll buy anything. Who could say no to something that tastes that good?"

Nathan relaxes a minute as he muses about Chanukahs past, then shifts into high gear and brainstorms accessories for the holiday’s shining star — a compote of seasonal fruit and a Latin chimichurri sauce of tangy herbs and spices. "The spiciness of the chimichurri is the perfect foil for latkes," he said. "Then you add the opposite flavor of sweetness from the compote. Sweet, savory and untraditional."

"I keep the latkes simple. Everybody thinks they have to throw in everything but the kitchen sink. I use a combination of Russets for strength, Yukon Golds for richness and sweetness. And a few ingredients to bring out the flavor, not disguise it. A perfect latke is light, crispy, cooked all the way through, and above all, delicious."

He laughs good-naturedly. "I love what I do. And the best part, it’s brought me back to my roots. Even when I achieved notoriety as a wild-game chef or when I was invited to cook at The James Beard House, I was the same shlepper as everyone else. Now I’ve achieved everything a chef dreams of. There’s got to be a reason for this."

He pauses, taking it all in. "You don’t think it has just a tiny bit to do with God"?

The Circuit


A Hungry Mob

It was a moment that the members of Women’s Department of The Jewish Federation of Greater Los Angeles’ Business and Professional Division will never forget: a kitchen full of young women learning about and noshing on the Sicilian culinary stylings of chef Henry Hill.

Yes, that Henry Hill — the former Mafioso who entered the FBI’s witness protection program and helped the Feds root out organized crime.

By night’s end, there was red liquid splattered all over the kitchen. Thankfully, it was just leftover marinara sauce on empty plates from quickly devoured homemade Italian delicacies: chicken marsala with mushrooms, grilled eggplant rollatine, piping hot penne pasta — all kosher.

It was slightly surreal to find a former “wiseguy” giving cooking tips to 50 upstanding young Jewish women, mostly in their 30s. But there’s more to the story. Hill — best known for his Howard Stern appearances and being portrayed by Ray Liotta in Martin Scorcese’s “Goodfellas” — has been struggling to put his underworld past behind him. For 2 1/2 years, Hill, 58, has been a Beit T’Shuvah rehab resident, trying to kick his alcoholism. Hill told the room that he was proudly sober, despite a setback 10 months ago in the progress of his recovery.

The evening’s hostess, Janis Black Goldman, generously opened up her Beverly Hills home for this unique experience.

“You can be here for a good cause and meet old and new friends in a comfortable environment,” said Goldman, the daughter of philanthropists Stanley and Joyce Black. Goldman had suggested Hill to the Women’s Department after she had met the ex-mobster at a Beit T’Shuvah Shabbat event, where she enjoyed a firsthand encounter with his formidable cooking prowess.

“He’s someone in recovery that made a success in his life,” said Goldman’s sister, Jill Zalben. “People today want to see that. He’s teaching us that we can have a life and you can move on.”

Hill told The Circuit of cooking’s therapeutic nature. “It relaxes me where a psychiatrist doesn’t excite me.” His cookbook will be released by Penguin Books in October.

Hill and The Circuit notwithstanding, there was only one other XY-chromosomed guest present — Black family friend Jono Kohan.

Kohan himself comes from a Jewishly active family. His mother, the lively Rhea Kohan, emcees Jewish galas with her dazzling wit. His brother, David Kohan, co-created NBC’s hit sitcom, “Will & Grace.”

“There’s a lot of female energy in the room tonight. I find it very positive to be around,” said Kohan, obviously enjoying this most fortuitous male-to-female ratio.

Also contributing to that female energy: Michele Sackheim, division chair; Harriet Rossetto, Beit T’Shuvah director; Laurie Konhiem, The Federation’s Women’s Campaign chair; Sharon Janks, vice chair liaison; outreach committee members Cynthia Baseman, Andrea Corsun, Sara Essner, Marilyn Sonners, Galia Nitzan and Barbara Zolla; Bobbi Asimow, Women’s Campaign director, and Jody Moss, Women’s Campaign professional staff.

“I couldn’t have done this event without Henry,” said Greer Sanders, division outreach chair. “He planned the whole thing from soup to nuts.”From salad to spumoni is more like it. But you get the picture.

For information on Women’s Business and Professional Division, which will hold its annual banquet at the Four Seasons on May 8, call (323) 761-8275.

Helping Hands

More than 500 people honored Abraham Spiegel and Fred Kort at the American Society for Yad Vashem’s first West Coast Tribute Dinner at the Regent Beverly Wilshire in Beverly Hills. For more than 30 years, Spiegel has been instrumental in helping expand Yad Vashem in Jerusalem, the world’s leading Holocaust artifact repository and research center. Holocaust survivor Kort has also contributed greatly to Yad Vashem’s cause. The evening, where “The Young and the Restless” star Eric Braeden was master of ceremonies, featured a message from Jerusalem Mayor Ehud Omert and raised nearly $500,000 for Yad Vashem.

A Dozen Good Eggs

Twelve University of Judaism second-year students took part of the Sid B. Levine Service Learning Program over winter break, working with the elderly, the homeless, the disabled and adults with autism.

A Taste of the Best

Journal food writers Judy Zeidler and Judy Bart Kancigor signed their cookbooks at the delectable Food Fare, sponsored by Planned Parenthood Los Angeles. Fifty of Los Angeles’ best chefs, restaurants, caterers and wineries gave out tasty samplings of their work, while everything from cookbooks, personal trainers and symphony tickets were bid on during a silent auction. Organizers said that the annual fundraiser, which took place in the Santa Monica Civic Auditorium, raised more than the $400,000 the event brought in last year.

Generation to Generation

Second-generation Holocaust survivor Ricci Zuckerman visited the students of Hebrew Academy High School in Huntington Beach. The Second Generation group founder responded to an invitation by the school’s Jewish history teacher Helen Kern.