Kosher food

Supper Club Goes Kosher

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

07/08/2014
Staff Writer
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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
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New Jewish-Style Prepared Foods Store For Brooklyn

Food and Wine Editor
04/02/2014

My conversation with Theo Peck, owner of Peck’s, a new specialty food shop on Clinton Hill’s Myrtle Avenue, started with onion rolls. Peck, the great-grandson of the owner of the legendary kosher dairy restaurant Ratner’s, and I were reminiscing about the soft, onion-and-poppy-seed-topped rolls the now-shuttered Lower East Side restaurant served: slathered with fresh butter and eaten with a bowl of soup or in advance of a plate of cheese blintzes, they were a dream.

Peck’s opened on Myrtle Avenue in January.  Lauren Rothman/JW

Hipster And/Or Chasid?

Grab lunch or dinner at Brooklyn’s latest chic kosher food venture.

01/28/2014
Web Editor
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The question of whether the beard of a Brooklynite denotes a fervently religious Jew or a kale-besotted, workboot-wearing rooftop gardener first gained currency on “Jimmy Kimmel Live.” On the show, the late night host asked it of a hirsute man on the street in a tight close-up that gradually widened to reveal whether the interviewee was hipster or chasid.

Yuda Schlass prepares his pricey premium sandwiches on the meat side of his kitchen. Helen Chernikoff

Could Big Science Produce A Kosher Cheeseburger?

Kashrut experts, environmental/animal-rights activists ponder Jewish impact of the ‘test-tube burger.’

08/13/2013
Special To The Jewish Week
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For kosher carnivores, news of the world’s first “test-tube burger” prompted daydreams of forbidden fare. Think sizzling strips of kosher bacon grown from the cells of a pig, or a kosher, all-beef slider topped with melted cheese.

Maybe kosher, maybe treif: Halachic status of meat grown from a cow’s stem cells still unclear. Photo via JTA.org

Israeli Foods Get Fancy

Israelis find more camaraderie than competition at a trade show.

07/03/2013
Food & Wine Editor
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It's not often that you find "product of Israel" on the box when you reach for something at the supermarket, but you may start to see it a bit more frequently.

Summer Fancy Food Show at the Jacob Javitt Center. Emma Goss
Photo Galleria
Photo Galleria: 
Shelley Anne Hecht, owner of Shelley Anne's crackers.
Aunt Berta's fruit preserves and spreads.
Elsa's Story controls over 60% of Israel's premium biscuit market.

Holy Smokes!

06/19/2013
Special To The Jewish Week
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Caterer Ari White has generated some buzz lately by launching a pop-up business to bring his kosher, Texas-style barbecue to street festivals here and as far away as Philadelphia.

The name of caterer Ari White’s smoker is Hakadosh BBQ. Dani Klein

Classic Kosher Chinese Eatery Shang-Chai Closes In Brooklyn

12/31/2012

After some four decades of stuffing kosher diners with spare ribs, egg rolls and General Tso's chicken, Shang-Chai restaurant in Brooklyn closed its doors for the last time on New Year's Day.

Final egg rolls: Shang Chai to close on New Year's Day.

Kosher Inspectors Seek Help As Shutdown Looms

Paterson says layoffs regrettable; enforcement law faces litigation.

12/14/2010
Assistant Managing Editor

The state’s last remaining kosher inspectors are looking to legislators for support and gathering petitions in a bid to keep jobs that will be eliminated on Dec. 31.

“I hate having done that,” Gov. David Paterson told The Jewish Week regarding the need to cut state-employed kosher inspectors.
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