Classes

Cook With Inna!

If you are interested in being informed about future classes please call or email: Either Alex or Inna @innaskitchen.com

Chicken Matzo Ball Soup
Next class date: TBD 
While having fun cooking with Inna, you will learn the entire process of making chicken soup and matzo balls. Including how to buy, clean, and cut the chicken. We will use one chicken per pot, a batch size appropriate for families and individuals. You will also learn the secrets for fluffy matzo balls, without using schmaltz.
Each person takes home a quart of soup with 2 matzo balls -- and priceless lifetime skills.

Thursday, September 18, 6p.m. - 8:30p.m
$70 (Includes food cost) - Max 8 people per session.

About

Inna Khitrik, my mother, was born in Belarus and first learned to cook from her father--he also taught her to draw the swan that is the inspiration for our logo.  She started working in this country at a deli in 1990, then co-founded a deli in Brookline.  Since then she has worked as head chef and kitchen manager for the JCHE in Newton.  Inna has also worked as a personal chef for families in Newton preparing weekly meals.
"Khitrik has been able to recreate the neighborliness that tenants once enjoyed in their own kitchens." The Jewish Advocate, November 12 - 18, 2004
She is passionate about traditional Jewish cooking, including regional specialties, as well as being creative with recipes and catering to the needs and expectations of current customers-- she is a master at making nutritious yet delicious dishes to suit various dietary needs.  It is her mission to bring both traditional and new style dishes to the public, that is hopefully hungry for something new!
"Matzo ball soup, latkes with sour cream, and a honeycake prepared by Inna and Alex Khitrik should be tempting enough to get you to 'Jewish Roxbury at Haley House Bakery Cafe.'" Matzo and memories, by June Wulff, The Boston Globe,  November 17, 2010
I, Alex, was interested in cooking and baking as a young child. My mothers culinary skill and passion for food rubbed off on me, or so I'd like to think.  Beyond working in her kitchens I also worked at Rosenfeld's Bagel, cleaning and braiding challah, and more recently as a cook and baker at the non-profit Haley House Bakery Cafe in Roxbury. I am especially passionate about baking and if possible will be baking all the breads we use. I also enjoy baking gluten-free items for family and friends. I hope we can create a kitchen that allows for preparing GF items practicing safe food-handling so we can cater to individuals with a high-sensitivity to gluten, including people with celiac.

Contact us via phone or email: Either of our first names @innaskitchen.com

More than Kosher Style

This page is to document, share, and publicize our Kashrut related practices. Let us know if you have more questions! (updated 7/6/2012).

When we opened we were "Kosher Style" (under no Kosher supervision), now we are more than that. From the beginning we did not use pork, shellfish, or mix meat and dairy in prepared food. Now we use only kosher certified meats and poultry.  
  • Our Glatt Kosher Beef is grass-fed, from Uruguay or Mexico (we previously used local pastured beef from Vermont). We use Rib-Eye for our roast beef (better than top-round or shoulder). It's more expensive but it's awesome, you can even slice it thick and eat it like steak!
  • The poultry is kosher and hormone-free and antibiotic-free, usually from NY & NJ. 
  • Our frier is exclusively for Falafel, with occasional other veggies.
  • We do not mix dairy and meat in prepared food. However, we do NOT have separate sets of dishes, utensils, cutting boards, ovens... The only dairy items we make are usually lasagna, eggplant parm, spinach & feta knishes, blintzes, noodle kugel, occasional other entrees.
    • We do plan to get separate kitchenware for dairy since there are so few dairy items that we do.
  • We use Pareve chocolate, cocoa, and puff pastry dough for knishes and strudel. Instead of butter we use a trans-fat-free vegetable shortening.
  • We do not close for Shabbes.
  • We have done kosher catering for places with kosher kitchens and we are well versed in kashrut.
I am sure we will update and clarify this again. Feel free to ask us any specific questions and share your needs with us.

-Alex