kitchensurfing.com

Supper Club Goes Kosher

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

07/08/2014
Staff Writer

In a candlelit penthouse in Brooklyn, 30 guests mill about with basil cocktails in hand. Handcrafted canapés are brought around on china trays, and the crowd samples tartare of mackerel and mushrooms stuffed with a white wine and herb mixture.

Chef Ygael Tresser prepares his Red Fruit Mille Feuille dessert.  Chana Blumes
Syndicate content