kitchensurfing

Supper Club Goes Kosher

Hire-a-chef network seeks new market among observant Jews. Duck a l'orange, anyone?

07/02/2014
Staff Writer

In a candlelit penthouse in Brooklyn, thirty guests mill about with basil cocktails in hand. Handcrafted canapés are brought around on delicate china trays, and the crowd samples tartare of mackerel and mushrooms stuffed with a white wine and herb mixture.

Chef Ygael Tresser prepares Red Fruit Mille Feuille for dessert. Courtesy of Chana Blumes.
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