She’s Ashkenazi, he’s Sephardi: what’s a couple to do?
Jerusalem — When Debbie Miller and her then-boyfriend, Ofer Valkurlker, decided to marry, they knew their wedding would be a fusion of east and west. Miller is American-born and Ashkenazi while Valkurlker, who is a member of the B’nei Menashe community, was born in India.
A pair of veteran filmmakers
finds a new niche in preserving voices and
traditions as an intergenerational gift.
Assistant Managing Editor
When Howard Fishman wanted to preserve the struggles and triumphs of his father, Jack, a scientist whose wartime travels took him from Krakow to Siberia to Shanghai to, eventually, the U.S., he turned to his friend and Upper West Side neighbor, Andrew Suhl, who had a long history of working in film and television.
The result was several hours worth of video, shot three years ago, that Suhl and his partner, Walter Schlomann, intended to present more like a documentary than a monologue or storytelling session at a family gathering.
A few tips for successfully serving wine
at your next catered event.
Special To The Jewish Week
One of the minor hazards of being a wine writer is being asked by friends and family for advice on selecting wines — especially wines for catered celebrations. Not long ago, wine selection for kosher catered events was almost an afterthought. But with today’s abundance of kosher wines, finding just the right wines for a celebration can often seem like a bit of a daunting task.
Want to go organic or vegan for a simcha?
Now you can.
Jerusalem — Just a few years ago, finding an Israeli caterer who was prepared to make healthy simcha food was a time-consuming and sometimes impossible mission. More often than not, super-health-conscious clients either had to compromise or prepare the food themselves.
Today, as Israelis have become more aware of what they put in their bodies and AS demand for healthy foods has grown, so too have the options for health-food catering.
For a surprising number of catering halls on the Island,
being on the water means having kosher options, too.
Awedding ceremony on an oversized patio filled with lush gardens and a waterfall, all overlooking the water. Sound appealing? Can you have all that and a kosher menu, too.
At a time when many non-Orthodox weddings are held at non-kosher venues, a survey of several catering halls on Long Island found that a surprising number of them are amenable to permitting outside kosher caterers to come in, kasher (make kosher) their kitchen and prepare all of the food.
Small entrée plates, mini desserts are new trends;
dairy weddings on the rise, too.
When it comes to the food at kosher weddings, bar mitzvahs and catered events these days, small is, well, big. Small portions, that is.
“The biggest trend we’re seeing is small plates,” said Ellen Vaknine, vice president of sales at Esprit Events, a glatt-kosher caterer based in Manhattan. “Three small, entrée-type food items on a plate as the main dish,” so that guests can enjoy several different dishes at one time, Vaknine adds.
At a kosher pizza and wine bar,
black meets Jew and frum meets foodie.
Special To The Jewish Week
W hen the New York Times Magazine ran a prominent story in October about Basil Pizza and Wine Bar, a new kosher restaurant in Crown Heights, the writer, Frank Bruni, told of the place’s ambiance and its efforts to bring together Jews and their non-Jewish neighbors. But, as a letter writer bluntly pointed out the following week in the magazine, Bruni, formerly the paper’s restaurant critic, didn’t say much about the food. Good intentions and all, it was the pizza that the letter writer really wanted to hear about.