The ingredients native to ancient Israel were highlighted in an eight-course ritual dinner at Beth El Synagogue’s annual Tu B’Shevat seder.

Four local chefs each took on two courses for a celebration of the holiday known as the New Year for trees. Chef Daniel del Prado of Burch Steak took on wheat and barley; chef Thomas Boemer of Corner Table experimented with grapes and olives; chef Dawn Drouillard of Fabulous Catering created dishes using figs and dates, and chef Anthony Pester of Pescara in Rochester provided spins on pomegranate and honey. Each course was paired with a wine. (A breathalyzer in the lobby helped people determine their blood alcohol levels, and an anti-hangover elixir was distributed for the morning after.)

The event was held at the St. Louis Park synagogue.