Culinary school founder Jesse Blonder talks cholent and kosher sushi bars.
Food & Wine Editor
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Jesse Blonder is all about making the most of what he has, especially when it comes to food. He's the managing director, co-founder, and owner of New York's Center for Kosher Culinary Arts. CKCA, now in its fifth year, will be expanding its program this fall from 38 classes to 50 to provide a more in-depth education for the program's 12 lucky chefs and bakers in training. Blonder, who has never kept kosher, shared his take on sushi at kosher restaurants and why cholent is the best dish in the entire world.
I remember the wet stones. When I lived in Jerusalem for a year, I spent Fridays slipping all over the place. In the hours before sunset, the Old City’s enchanting stones became slip-and-slides as young boys bearing buckets of water glazed the timeless stairways and passages, giving the holy city the last bath just before Shabbat.
While Royal Wine Corp. may have wanted the evening to be about the alcohol, it was the tables of food that garnered the long lines, crowds and elbowing at the Kosher Food and Wine Experience last week.
More than 1,200 people attended the sixth annual event, which was held at Chelsea Piers and sold out in advance for the second year in a row.
In addition to the selection of 200 wines, eager diners chowed down on offerings from dozens of restaurants and caterers, enjoying everything from upscale fare to heaping plates of cholent.