chef

Photo Essay: Divine Dumplings - Manischewitz Cook-Off Winner

03/25/2010

 Sarah Freedman-Izquierdo of Miami Beach, Fla., below, was the grand champion in the fourth annual Man-O-Manischewitz Cook-Off, the only national kosher cooking competition in America.

 

Celebrity chef Jacques Pepin, the lead judge, called Freedman-Izquierdo’s Mandarin Dumpling Soup, bottom, the “clear winner in all categories of taste, ease  of prep,appearance and originality and creativity!”

Judges, including chef Jacques Pepin

The Rebbe’s Rosé

On eve of JOFA conference, younger women eschew exclusive services for ‘partnership’ minyanim.

03/05/2010

A Crown Heights thoroughfare known for baby carriages, yeshiva bochers and the occasional Mitzvah Tank is about to be home to a trendy pizzeria and wine bar, the first exclusively kosher wine bar in the city.

Basil Pizza & Wine Bar, located at the corner of Kingston Avenue and Lincoln Place, is scheduled to open at the end of next week and will serve a variety of kosher wines, gourmet pizzas and Mediterranean-inspired dishes under the supervision of OK Kosher Certification.

The city’s first kosher wine bar is coming to the corner of Kingston Avenue and Lincoln Place, in Crown Heights.

For The Love Of Israeli Wines

Special To The Jewish Week
03/02/2010

One red wine was  compared to a really great passionate kiss. Another was praised as earthy, like wet leaves, like the earth itself.

Participants in the Israeli Wine Lovers Club are encouraged to share their reactions to the wines they taste, to speak about aromas, flavors, oakiness, acidity, balance and, mostly, how all of the above strikes their palettes.

The Shortest Commute

Assistant Managing Editor
12/08/2009
When Stuart Reichman, a chef from Teaneck, N.J., was forced out of his job at a large kosher processing plant due to downsizing last year, he put what he had learned there to good use. “I had never worked in a factory before,” said Reichman, 44. “It was a very different kind of work, and I learned about production, quality control and the creativity of making a new product. I also came across ingredients that in all my years of cooking I had never come across.”

For The Love Of Israeli Wines

Special To The Jewish Week
11/17/2009
One red wine was  compared to a really great passionate kiss. Another was praised as earthy, like wet leaves, like the earth itself. Participants in the Israeli Wine Lovers Club are encouraged to share their reactions to the wines they taste, to speak about aromas, flavors, oakiness, acidity, balance and, mostly, how all of the above strikes their palettes.

The Kosher Rachael Ray

03/19/2008
Staff Writer
When Jamie Mendelovici Geller was in the fourth grade, her mom, Goldie, contemplated building a new family home in Philadelphia — one without a kitchen. Goldie came to her senses and instead instructed the architect to place the kitchen off to the side of the house, near the garage, so she would never have to walk through the kitchen if she didn’t have to.   

The Shortest Commute

Assistant Managing Editor
12/09/2009

When Stuart Reichman, a chef from Teaneck, N.J., was forced out of his job at a large kosher processing plant due to downsizing last year, he put what he had learned there to good use.

“I had never worked in a factory before,” said Reichman, 44. “It was a very different kind of work, and I learned about production, quality control and the creativity of making a new product. I also came across ingredients that in all my years of cooking I had never come across.”

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