President’s Day Weekend, February 14-17, 2025
If you would like to be added to our email list for B’teavon 2025, please contact firstname.lastname@example.org.
The below information was last updated on February 20, 2023. Stay tuned for information about B’teavon 2025.
Check-in: Friday, February 16, 2024, 2:00-5:00pm ET
L’hitraot: Monday, February 19, 2024, 12:15pm ET
Review the B’teavon 2024 Program Guide
Join us this President’s Day weekend for a one-of-a-kind culinary experience! At B’teavon guests will enjoy delicious Jewish cuisine prepared by our guest chefs, a variety of workshops, demonstrations, food and wine tastings, evening entertainment, and all the beauty that surrounds you on our breathtaking 185-acre campus in the North Georgia Mountains.
Learn new skills from experts at the forefront of the Jewish and culinary worlds during cooking classes, tastings and hands-on demos. Find your new favorite Kiddush cocktail, feast on kosher soul food and sample delicious bites. We can’t wait to welcome you to Ramah Darom’s North Georgia mountain home for a 4-day, 3-night exploration of all things Jewish food culture.
All-inclusive rates include accommodations in Ramah Darom’s onsite private cottages, hotels or upscale cabins, delicious kosher meals, snacks and beverages, and all activities.
*Limited space is available for ages 2 and under in our Gan (daycare) for babysitting during sessions. Please inquire for more details.
The B’teavon 2024 Lineup
Sponsor Links & Participant Discounts
- Action Plus Ideas: If you loved your bento box or need promotional items, check them out and tell them we sent you
- Apologue Spirited Liqueurs: Receive 20% OFF with CODE: Apologue20 and download Apologue’s Digital Spirit Guide
- Beekeepers Naturals
- Candy Trees
- Fresh Fizz Sodas
- Galil Brands: Get 20% OFF your first order with CODE: BTVON20
- Ithaca Hummus
- Joolies Dates: Get 20% OFF automatically applied at joolies.com/discount/RAMAHDAROM
- Just Date
- King Arthur Baking Co., Inc.
- Lemonback LLC
- Little Red Kitchen Bake Shop: Recieve 15% OFF through March 19 with CODE: b’teavon15
- MEEMA: Receive 25% OFF entire order with CODE: BJCE&MEEMA25, limited to one use per customer
- Mina: Use code TASTEMOROCCO for discount
- Partake Foods
- Puffworks: Recieve 15% OFF with CODE: BTEAVON
- Restaurant Depot
- Rhapsody Blooms
- Royal Wines Corp.
- Seed + Mill
- Soom Foods
- Spice + Leaf: Purchase Debbie’s delicious coffee spice mix here and join her mailing list
- The Humble Seed: Get 20% OFF at checkout on Amazon Purchase with CODE: 20HUMBLESEED
- The Matzo Project
- Thornton Distilling: Recieve 20% OFF with CODE: TDC20
- Underberg Americ
- Willa’s Organic Oat Milk: Use code WILLASFAVORITES for 20% OFF
- Zeroe Caviar
If your company is interested in becoming a B’teavon sponsor for next year, please contact email@example.com.
Leah Koenig is the author of seven cookbooks including the acclaimed The Jewish Cookbook and Modern Jewish Cooking. Her newest cookbook, PORTICO: Cooking and Feasting in Rome’s Jewish Kitchen, was published by W.W. Norton on August 29, 2023.
Leah’s writing and recipes can be found in The New York Times, New York Magazine, The Wall Street Journal, The Washington Post, Food & Wine, Epicurious, and Food52, among other publications. She also writes a weekly newsletter, The Jewish Table, which shares recipes and stories from the world of Jewish food.
In addition to writing, Leah leads cooking demonstrations and workshops around the country and world. She lives in Brooklyn, New York with her husband and two children.
Writer, chef and cooking instructor Susan Barocas is passionate about healthy, reduced-waste cooking and Jewish food, especially Sephardic history, cultures and cuisines. She is co-founder/co-director with Sarah Aroeste of Savor: A Sephardic Music & Food Experience, created in 2022 to preserve and present Sephardic history and culture. Founding director of the innovative Jewish Food Experience, Susan served as guest chef for three of President Obama’s White House Seders. Her writing has appeared in the Washington Post, Lilith, Moment, The Nosher and syndicated newspapers across the country among other outlets. She has presented classes, given talks and cooked across the US, internationally and on broadcast media.
Zak the Baker
In Spring 2023, Zak was announced as a James Beard Finalist. He was also named a James Beard Semi-Finalist in the Oustanding Baker category in 2017 and 2018, Best Baker by the Miami Times in 2013 and Baking & Pastry Chef of the Year by JWU Zest Awards in 2015. In 2014, Zak the Baker Wynwood Bakery & Cafe won Best Bakery in the Best of Miami Awards and has gone on to develop a national reputation for excellence. Now, his breads are available at Whole Foods Markets throughout South Florida.
“Stern became Miami’s king of kosher baking even though he was raised culturally Jewish but not religious. But he believes in preserving Jewish culture through its food and spent years in Israel and Italy learning to bake in traditional fashion.” -Miami Herald
Hélène Jawhara Piñer
She is the author of “Sephardi: Cooking the History” (2021), awarded by the Gourmand World Awards as the Best Jewish Cuisine Book, and “Jews, Food and Spain” which was a finalist of the Jewish Book Awards in the “Sephardic Culture” category, in 2023. She spearheads the culinary live show “Sephardic Culinary History with Chef Hélène Jawhara Piñer”, 13 sessions promoted by the ASF & The Center of Jewish History. She was awarded the Broome and Allen Fellowship of the American Sephardi Federation (ASF) in 2018 and the David Gitlitz Emerging Scholar Prize of the Society for Crypto-Judaic Studies in 2021. Since 2022, she has been a member of the Foodish Advisory Board of ANU Museum (Tel Aviv) and is currently working on a new cookbook, “Matza and Flours. Recipes from the History of the Sephardic Jews” that will be available for Fall 2024.
The Gefilteria is a new kind of food venture launched in 2012 with a manifesto and a mission to reimagine eastern European Jewish cuisine. You can find their artisanal gefilte fish online and in stores during major holiday seasons, though their work reaches far beyond a single dish. Their cookbook, The Gefilte Manifesto: New Recipes for Old World Jewish Foods, builds off of their original manifesto with over 100 recipes and stories. Most of the year they’re leading immersive culinary workshops and collaborating on dynamic events and media projects. And while they don’t have a storefront, they are always cooking up a dinner or an event in person or, lately, in the virtual sphere.
Jeffrey Yoskowitz is a leader of the Jewish Food Renaissance as an entrepreneur, writer, pickler and cookbook author. He curates and cooks dining events in kitchens around the world, teaches about Jewish cooking and Jewish food heritage and writes about food and culture for publications like The Atlantic, The New York Times, Slate, and Gastronomica, among others. Jeffrey co-founded The Gefilteria and co-authored The Gefilte Manifesto: New Recipes for Old World Jewish Foods along with Liz Alpern. He was named to the Forbes 30 under 30 list and The Forward 50 and has been featured in The New Yorker, The New York Times, Saveur, and The Wall Street Journal, among many other publications.
Liz Alpern is passionate about re-imagining tradition and bringing people together. Liz is co-founder of The Gefilteria and co-author of The Gefilte Manifesto: New Recipes for Old World Jewish Foods. She is also the creator of Queer Soup Night, a global event series highlighting the talent of queer chefs and raising tens of thousands of dollars for locally-based social justice organizations. Liz received her MBA from Baruch College’s Zicklin School of Business and has been featured on the Forbes 30 Under 30 List, the Forward 50 and The Cherry Bombe 100. She is committed to seeing a more just and equitable food system for all, so when she’s not in the kitchen with The Gefilteria, she’s consulting for the national non-profit organization Fair Food Network.
Rabbi Charlie Schwartz
Rabbi Charlie Schwartz is the founding director of Lehrhaus, a Jewish tavern and house of learning in Somerville, MA, where he leads a team of seasoned restaurant professionals and Jewish educators to create experiences at the intersection of learning, community, and hospitality. Charlie was ordained by the Jewish Theological Seminary (JTS) where he was a Wexner Graduate Fellow, Legacy Heritage Rabbinic Fellow and founded Not-a-Box Media Lab, developer of the popular PocketTorah and AlephBet apps. A resident of Newton, MA, Charlie lived for over a decade in the Cambridge/Somerville area, where he was a rabbinic advisor to the local Jewish community, board president of Alef-Bet Child Care and played sousaphone in the Second Line Social Aid and Pleasure Society Brass Band.
Holding a Bachelor of Arts in history and Judaic studies from the University of California San Diego and a Master of Arts in Jewish education from the Jewish Theological Seminary of America, Debbie is an educator at heart. She spent the first 20 years of her career working for Jewish organizations including the San Diego Jewish Academy as the Director of Judaic studies and Jewish Federation of San Diego County as Director of Israel and Overseas. In 2014 Debbie made a career change, moving into the world of exotic spices, and launched her own spice company: SPICE + LEAF. As an expert spice blender, and with her formal training in Jewish education, Debbie is uniquely positioned to teach spices and cooking through the lens of Jewish life and practices. In March 2019 Debbie led her first Culinary and Arts Trip to Israel. This nine-day trip included learning about the history, culture, and people of Israel all through the lens of food and art.
Debbie is passionate about education and teaches how to cook with spices in easy-to-follow recipes through her Spice It Up with Deb cooking classes. Debbie has been a monthly contributor on Fox 5 San Diego Morning News for the last six years and is also a guest cooking instructor for Rancho La Puerta Wellness Resort & Spa. She offers team-building cooking classes for Fortune 500 Companies and non-profit organizations across the United States.
As owner of SPICE + LEAF and Spice It Up with Deb: A Live Cooking Experience, Debbie has collaborated with organizations and companies such as Apple Computers, Kashi, Limmud North America, Jewish National Fund-USA, Premier Fitness Camp, Delicious Experiences, the Schusterman Foundation, Rancho La Puerta, Jewish Federation of San Diego, and numerous others. SPICE + LEAF has proudly presented gifts with GBK Productions of Beverly Hills for the Grammy Awards, the Emmy Awards, and the Academy Awards. SPICE + LEAF is the exclusive sponsor of spices for B’teavon 2024!
Carlton Chamblin is a native of Birmingham, AL, with backgrounds in art history and product marketing. He has taken his love of bartending and hospitality to new heights with Farm2Cocktail, a farm-sourced cocktail shrub company and mixology team based in Clayton, GA. The mixers he produces are called shrubs and were very popular during the early days of America. Shrubs are a fusion of fresh fruits, herbs, sugar and vinegars and their well-balanced sweet and tart flavor help create cocktails, mocktails and even dressings. Carlton is dedicated to developing mixology-made-easy products using all natural ingredients. His commitment to shomrei adamah, caring for the earth, and ba’al taschit, not wasting, in the service and design of Farm2Cocktail is the perfect pairing to our weekend.
Sonya Sanford is a writer, chef, and podcast host based out of Portland, OR. She specializes in Ukrainian and Soviet cuisine, Jewish food, and Pacific Northwest seasonal cooking. Sonya recently published her debut cookbook: “Braids: Recipes From My Pacific Northwest Jewish Kitchen,” and you can find more of her work at sonyasanford.com and follow her on Instagram @sonyamichellesanford.
Becky Bridger is the creative force behind Bexbloomz, a boutique floral design studio nestled in the coastal city of Newport Beach, California. A passionate floral designer, Becky has cultivated a community of floral enthusiasts through her workshops, asking participants to integrate nature into floral design. Becky’s workshops are not confined to her studio; she often takes her teachings to breathtaking settings, such as the iconic Sherman Library and Gardens in Newport Beach (and Ramah Darom). Becky finds joy in sharing her knowledge and expertise. Her workshops are not just lessons—they’re experiences.
Jay Buchsbaum is no newcomer to the world of wine. He is a graduate of the renowned Grossman’s Guide wine course, taught by wine expert Harriet Lembeck. He holds a WSET level 2 certificate and is currently enrolled to level 3. Jay has worked with leading wineries including Girgich Hills, Lytton Spring, David Bruce, Martin Ray, Durney, Foppiano and others. He also worked for the San Francisco Wine Exchange early in his career. He’s been with Royal Wine Corp. for 20+ years and is best known for his radio show appearances, and countless articles for a host of publications. He’s been quoted by The New York Times, The Wall Street Journal, Wine Spectator, Wine Enthusiast and others. Most recently, Jay has launched the web series “Swirl” with his co-host, Gabe Geller on Kosher.com that focuses on wine reviews, viewer questions, and general wine talk. Over the years, Jay has worked with viticulturalists and winemakers to advance the level of wine quality from the vineyard to the bottle.He works with wine retailers and consumer groups to conduct seminars and wine tastings that will teach audiences about the various types of grapes that are used in wine production, the various types of wine that are available, how wine is produced, and the superb quality of today’s kosher wines.
Desiree Di Falco is a pastry chef at Zak the Baker in Miami, FL. She was born in Maracaibo, Venezuela and earned her culinary and pastry degree from Le Cordon Bleu, in Paris, France. She then spent the next 10 years working for Laduree in Paris, Renier Marchetti, also in Paris and finally Eclair Bakery & Patisserie in Chicago. Chef Desiree is fluent in English, Spanish, and French.
Ari Klafter is the Head Distiller and Partner in Thornton Distilling Company, maker of Dead Drop spirits, where he leads production and develops the recipes for the distillery’s portfolio of whiskies, rums, gin, absinthe and bottled Old Fashioned cocktail. He is the President of the Illinois Craft Distillers Association, leading efforts to advance the interests of small independent distilleries. He completed his undergrad at Swarthmore College and later earned a Master’s degree in Brewing & Distilling from Heriot-Watt University in Edinburgh, Scotland where he studied traditional whiskey production with an emphasis on single malt whiskey, the primary focus of Thornton Distilling Company. Ari is forever fascinated by the world of distilled spirits and is an ardent proponent of the future of the emerging category of American Single Malt Whiskey.
Navit Salzberg has her 200-hour Yoga Teacher Certification and has practiced yoga for over 15 years. She has been teaching yoga at Ramah Darom for over three years. She currently works for the Task Force for Global Health, studying the causes of child mortality in Africa and South Asia. She has worked with various global health and development organizations, including the CDC, the Carter Center and American Jewish World Service. She earned a Master of Public Health from Emory University and is currently pursuing her doctorate in public health from Johns Hopkins University, with
a concentration in human rights and social justice.
Ori Salzberg is the creative director of Meaningful Media, a production company specializing in storytelling in film and music. He works in the Atlanta Jewish community as a spiritual music educator at Congregation Shearith Israel.
Jordan Tepper is the co-founder of Apologue, a forward-thinking cocktail company – focused on the intersection of cocktails, community and culture. Currently, Apologue offers three spirits brands under its umbrella—Apologue Spirited Liqueurs, a line of palate-providing cocktail liqueurs, Big Star Cocktail, a line of spirit-based, ready-to-drink canned cocktails inspired by Chicago’s iconic Big Star restaurant and Hoste,
a line of ultra-premium bottled cocktails starting with the
award-winning Gold Fashioned.
Gabrielle Williams has been cooking since she was five years old and food is her lens. Growing up in Queens, NY, she had the privilege of having friends from around the world and being welcomed to their tables and kitchens to eat and learn. After attending the Culinary Institute of America she decided to pursue a degree in anthropology to connect her love of food and people. Over the years she has been a culinary instructor, worked with butchers and farmers, assisted for various culinary events and catered. For the last decade she has worked in food access organizations providing emergency food in NYC and is currently Director of Operations for a program focused on serving kosher-and-halal New Yorkers. For this work she was voted one of the 40 Under 40 in NYC Food Policy in 2023. Her focus is and will always be feeding people.
B’teavon all-inclusive rates are based on accommodations per person for 4 days and 3 nights and include delicious kosher meals, snacks and beverages, and all activities.
|Per Person Rate
|Upgrades & Add-ons
|$250 Semi-Private Cabin (minimum 3 people)
$25 Mini Fridge
(minimum 2 guests per room) LIMITED AVAILABILITY!
|$400/person Deluxe Cottage
$400 Private Room (1 guest only)
(ages 2 and under)
Cancellations made by February 1, 2024, are eligible for a 50% refund, minus the initial deposit. No refunds will be made on or after February 2, 2024. If you have symptoms of illness or believe you have been directly exposed to a communicable disease, we ask that you not attend the program to avoid the risk of transmission to our other guests and staff. We highly recommend purchasing Trip Protection Insurance as we are not able to refund you in the event of a last-minute cancellation.
UPGRADE TO A COTTAGE! There are 4 deluxe cottages on Ramah Darom’s campus and they are our most luxurious accommodations! These beautiful studio-style cottages are private buildings that feature a kitchenette, private porch, bathroom with a walk-in shower, king-sized bed and full-sized pullout couch. Please note that cottages are not ADA accessible and have stair-only access. Rates are based on an upgrade from a double occupancy hotel room.
We have 4 hotel buildings on our 185-acre campus. All hotel rooms have a private bathroom, heating and air conditioning, a table and two chairs, a Keurig coffee maker, mini-fridge, complimentary toiletries, and bed and bath linens. Most hotel rooms have two queen-sized beds and four have a king-sized bed. Rates are based on double occupancy. Upgrades are available for a private hotel room or a deluxe private cottage. Some connecting rooms are available.
Ramah Darom’s cabins are modern and spacious with hardwood floors, a screened-in porch and indoor bathroom(s). Each cabin has an open area with dorm-style bunk beds and 1 or 2 private rooms with twin beds.
Linens are provided, but beds are not made up.
In each cabin building there are 2 sides. Each side is shared by 6 or more individuals. When you register for a cabin you can select if you would like to stay in a communal or gendered cabin (we will assign you a cabin space) or a shared cabin (where a minimum of 6 individuals can pre-select their cabin mates). Each side has 2 private rooms, 1 center room with 8 bunk beds and a shared bathroom. The bathrooms have multi-stalls and walk-in showers.
Semi-Private Cabin units are available as an upgrade option for groups of 3 or more individuals. There are 4 semi-private cabin buildings on campus which contain 4 units per building divided by pocket doors. In a semi-private cabin each unit has 1 private room, 1 center room with 4 bunk beds and a private bathroom. For all cabins, linens are provided, but beds are not made up.
Check-in: Friday, February 16, 2024, 2:00-5:00pm ET
L’hitraot: Monday, February 19, 2024, 12:15pm ET
Ramah Darom is two hours from Atlanta, in Clayton, GA. Please download and print these Driving Directions and bring them with you when you travel. GPS shortcuts can lead you to dangerous mountain roads!
We provide a shuttle between the Atlanta airport and Ramah Darom’s campus on arrival and departure days. The shuttle is $50 per person each way. Sign up for the shuttle as part of the registration process.
The shuttle will depart from the airport at 1:30pm (flights should land by 12:30pm) on February 16 and will leave campus at 12:15pm (flights should take off after 4:30pm) on February 19. Participants with children requiring a car or booster seat must bring their own. *If the shuttle has more than 25 seats, car or booster seats cannot be used; we cannot guarantee a specific vehicle size.
Please use this Packing List as a guide and bring any specific items that you feel are necessary for your health, safety and enjoyment.
Ramah Darom brings people of all ages together for exceptional experiences in Jewish living and learning on its 185-acre North Georgia mountain campus. Ramah Darom programs – including summer camp, family camps and year-round experiential retreats – inspire a lifelong love of Jewish values, tradition and community.
Some of the programming at this retreat is made possible thanks to the support of the Ramah Darom Exceptional Experience Initiative Fund.
If you would like to be added to our email list, please email firstname.lastname@example.org.
70 Darom Lane
Clayton, GA 30525