From the cover of "Federal Donuts: The (Partially) True Spectacular Story" by chef Michael Solomonov, who will be part of a JCCSF pop-up doughnut event this month
From the cover of "Federal Donuts: The (Partially) True Spectacular Story" by chef Michael Solomonov, who will be part of a JCCSF pop-up doughnut event this month

JCCSF teams up with the Federal Donuts team for a Hanukkah pop-up series

The JCC of San Francisco will host a series of pop-ups featuring chef Michael Solomonov, Steven Cook and Tom Henneman, partners in Federal Donuts, the Philadelphia restaurant that broke new ground with flavors such as tahini, pomegranate and Nutella.

The doughnuteers, who just released a new book, “Federal Donuts: The (Partially) True Spectacular Story,” will appear at Haight Street restaurant Alembic on Thursday, Dec. 14 for a cocktail reception, menorah lighting, conversation and multicourse dinner. The meal will be prepared by Solomonov, co-owner of the landmark modern Israeli restaurant Zahav and several other Philly eateries, and Alembic chef Rachel Aronow. Tickets are sold out, but hopeful diners can get on the wait list by emailing geffron@jccsf.org.

Solomonov, Cook and Henneman also will be on hand for San Francisco’s first Federal Donuts Pop-Up, which will take place at 4 p.m. Friday, Dec. 15 at the JCC’s “Hanukkah Shabbatikkah FRYday.” Guests can sample latkes, Hanukkah cocktails, olive oil, chocolate and bagels by Boichik Bagels. The free event also will include a candlelighting, competitive dreidel-playing and live music.

The third event takes place Saturday, Dec. 16 at Duna, Nick Balla and Cortney Burns’ Central European restaurant in the Mission District, where guests will sample lángos, traditional Hungarian fried dough, topped with Federal Donuts-inspired toppings, and can meet the authors starting at 10 a.m.