Gamliel Kronemer

The Tastemakers

Meet the judges whose discerning palates pick The Jewish Week’s Top 18 Kosher Wines Competition.

Food and Wine Editor
03/16/2014 - 20:00











Yossie Horwitz

Growing up in a tee-totaling household in Jerusalem — “my father maybe drank a shot of amaretto per year,” he recalls — Yossie Horwitz didn’t have much early exposure to wine. That all changed one night when, as a teenager, Horwitz’s palate was astonished by a kosher Bordeaux that some family friends brought to a seder dinner. A lifelong passion was stoked: Horwitz began attending wine tastings and winery tours around Israel, educating himself on what he liked.

From left:Raphael Sutton, Aron Ritter, Miriam Morgenstern, Alison Nathan, Yossie Horwitz,  Gamliel Kronemer. Michael Datikash/JW

Never For Breakfast

Seville oranges are small, bumpy and perfect for punch.

12/16/2013 - 19:00
Special To The Jewish Week

This is one of my favorite times of year. No, I’m not talking about the “holiday season” but rather the time when two exotic culinary treats come into season — Périgord truffles (which have become far too costly for me to actually buy) and Seville oranges. 

Seville oranges are small, sour and were never for breakfast. But they're perfect for punch. Fotolia

Whole Lot Of Shaking For Passover

Cocktails and punches to enliven a festive gathering.
Special To The Jewish Week
02/27/2013 - 19:00

Until fairly recently, kosher-for-Passover alcoholic alternatives to wine were pretty much limited to young-and-fiery Slivovitz (an acquired taste) or rotgut Israeli vodka or gin. These days, thankfully, there are a growing number of quality kosher-for-Passover spirits, including several kosher-for-Passover Cognacs, liqueurs, kirshwasser, and even quality, boutique-made, kosher-for-Passover gin, vodka, and Slivovitz.

Where N.Y. Nightlife Meets The Kosher Foodie Revolution

Special To The Jewish Week
02/27/2013 - 19:00

Not long ago, the only way to experience a cutting-edge kosher culinary experience was to cook it yourself. But these days there are a growing number of kosher restaurants catering to the demands of the ever-more sophisticated kosher palate. The kosher foodie has never had it better.

Cuisine and be seen: The bar at Jezebel. Miyan Levenson
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