Nextbook’s Sara Ivry offers this podcast on her trip to Kosherfest. I won’t say it’s trite, but here’s hoping she’s gotten over her Manischewitz fixation. (Read the memo.)

Honestly, I’d like to think that if I were covering an unfamiliar ethnic food show, I wouldn’t marginalize its participants by harping again and again on their stereotypical foods. “Who knew that latino food was more than chimichangas and extreme fajitas?” “I was excited to try General Gao’s latest creations, but I learned that Asians have actually been around for thousands of years, and actually make fresh, seasonally-inspired foods without MSG!”

Okay, maybe the podcast wasn’t that bad, but, yes, it’s a sore spot for me One need not invoke the ghosts of seders past (or Susie Fishbein’s mind-numbing minions) to show one’s readers that there is a mature kosher food industry, full of people who are serious about health, quality, and all-around good eating.

More encouraging is Linda Kulman’s contribution to Nextbook, one that installs chef/author Laura Frankel (of Chicago’s Shallots Bistro) alongside kosher cookbook pioneers Judith Cohen Montefiore and Edith Levy. Frankel’s new cookbook, “Jewish Cooking for All Seasons,” is chock-full of innovative, seasonally-inspired recipes suitable for the kosher home, absent the cliche ethnic food (and the cliche comments about it).

NEW TRIBE HUMMUS FLAVORS
www.tribehummus.com (OU certified)
A longtime Sabra fanatic, I’ve recently become hooked on Tribe’s convenient “Snackers” product — four individual servings of hummus, each a different flavor — and their new varieties, including an organic line, are another great reason to give them a second look. In addition to their existing exotic flavors — like “Forty Spices,” Jalapeno, and French Onion — we tried chunky calamata, spicy chipotle, and horseradish — all excellent. Their new packaging is also very nice — perhaps their website will soon take a similar leap into the 21st century. With the label change, it seems the Taunton, MA-based company has abandoned the local KVH heksher for the more widely-recognized OU — a curious trend for many New England companies trying to build their interstate appeal.

NEW NESHAMA ORGANIC SAUSAGES (Star-K certified)
www.neshama.us

If anyone out there has an aversion to reheated turkey products, then rejoice! Not only are Neshama Gourmet’s latest additions USDA Organic, they’re made completely of chicken. These Mild Italian and Andouille links are heavenly, perfect for all-around grilling or incorporating in your favorite jambalya or turducken stuffing.

DANIEL’S KOSHER CHARCUTERIE (OK certified)
www.danielskoshercharcuterie.com
We had the pleasure of meeting Daniel Teboul, founder and chef of Daniel’s Kosher Charcuterie. He treated us to his three new kosher saucissons, smoked beef salamis which each reflect a unique culinary region of France. The classic salami,saucisson de Lyon, is a nice upgrade from your usual salami. The saucisson de Marseille is a spicy variant with which Daniel recommends a glass of Rosé. Saucisson de Paris is infused with spices and fresh garlic — all three are delicious. Our only regret was that the flavors weren’t stronger! We look forward to their spread outside New York.

GRYFE’S PIZZA, MUFFINS, AND CHALLAH
www.gryfes.com (C.O.R and/or Kof-K certified)
Gryfe’s Kosher Bakery of Toronto has the right idea when it comes to kosher baked goods — keep them natural, free of trans fats, and full of whole grains. Their muffins were tasty and conscienciously-sized. The pomegranate bran variety was refreshingly tart, and the low-fat blueberry has only three grams of fat, 150 calories, and keeps the carbs at a reasonable 28 grams. Their single-serving, fully-cooked frozen pizzas come in both regular and whole-wheat. Pop a whole-wheat pizza in your lunch box (or your kid’s) and by lunchtime it’s defrosted and ready to eat. They’re not artisinal, but they make an easy, enjoyable snack or meal. Soon to hit the shelves are their new par-baked pull-apart challahs. Out of the freezer and into the oven for a few short minutes, these all natural challahs — in plain, whole wheat, raisin, and half plain / half wheat — are a delicious way to lighten your pre-Shabbos workload.

KASHA: MORE THAN JUST VARNISHKES
www.thebirkettmills.com
Evelyn Spath of The Birkett Mills — maker of Wolff’s and Pocono Organic kasha products — reintroduced us to the wide world of buckwheat which, incidentally, spans much farther than your grandmother’s kasha varnishkes. I highly recommend ordering a copy of their cookbook which is full of delicious (though not always kosher) recipes — buckwheat chili, anyone? — and tips for incorporating the whole grain into your diet. For example, buckwheat flour works well in pastry dough since it’s gluten free — reworking won’t make your pastries tough.

OUTRAGEOUS COOKIE DOUGH
www.fatboycookies.com (OU certified, dairy)

Frozen cookie dough is nothing new, but gourmet dough that makes cookies this good while being kosher, free of trans fats, and freezable for up to a year is a welcome discovery. Each two pound box contains 27 cookie dough cubes — bake as many or as few as you like. Or make some of each of their six flavors: chocolate chunk, otameal raisin, peanut butter chocolate chunk, white chocolate pecan, cranberry walnut, and dutch chocolate chunk walnut.

SO DELICIOUS SOY ICE CREAMS
So Delicious Creamy Vanilla is the de facto pareve ice cream topping for fruit desserts in our home, and their new novelty products will also get the nod after our meat meals. So Delicious Minis have fewer calories and less fat than Tofutti Cuties, and the plastic wrapping is cleaner and easier to use than traditional paper wrapping. Creamy Raspberry and Creamy Orange bars are also low in fat and are only 80 calories each.

TEMPTATION VEGAN ICE CREAM
www.welovesoy.com (CRC certified, pareve)
Ben and Jerry’s is to standard ice cream as Temptation is to standard soy cream. This line of pareve, vegan ice creams leaves out the dairy but keeps all the richness and flavor. The mint chocolate chip flavor employs two natural mint sources for full impact, and the peach cobbler flavor was just plain superb. As an added bonus, Temptation is made by people who really mean it — a couple of bona fide vegans who are committed to a quality, premium product. Find Temptation at your local Whole Foods Market or wherever delicious, socially-conscious products are sold.

THOU SHALL SNACK: LATKE CRISPS
www.thoushallsnack.com (OU certified)
Latke crisps are a flawless conversion of the Chanukah staple into a tasty snack product. Available in two flavors — plain (pareve) and sour cream & onion (dairy) — they taste just like latkes, but they’re baked, and no grated knuckles, either. Yes, they’re all-natural and trans-fat-free. We look forward to creator Jill Ginsberg’s future snack creations!

YONI CHUTNEYS
Yoni-brand hot & spicy chutney from Israel was the surprise hit of the day among the Kosher Blog brigade. Its intense but complex flavor puts it far beyond the average chutneys on the shelf, which are often no more than simple mango jams. Unfortunately, the manufacturer’s website — toem-olam.com — is inaccessible, and their main distributor had a hard time understanding my question about the product’s availability. I guess I’ll just keep my eyes peeled.

KEDEM SPARKLING JUICES
We like to keep a few bottles of Kedem Sparkling Blush grape juice in the wine rack for our wine-averse guests, but their new Moscato, Zinfandel, and Merlot juices are pure marketing. Maybe they’ll fool your kids.

Stay tuned for more Kosherfest coverage, including the cheese scene, wines and liquors, organic meats, and security products. Review of Solo also on the way!

It’s been two years since I’ve reported on Kosherfest, what with last year’s show being a relative disappointment with regard to innovative products. This time around, flanked and fortified by a crack team of Kosher Blog product analysts, we’ve got lots of good news to share. Expect the main Round-Up by Monday, followed by special reports from other members of the team, with topics ranging from kashrut security to the latest in fine wines.

Congregation Nusach Hari B’nai Zion of St. Louis will be hosting its second-annual Kosher Chili Cookoff this Sunday, according to this press release. I’ve always wondered how to properly assure kashrut at such a community-wide event — not only do the organizers require that meat be purchased through the shul, and that their rabbi approve all other ingredients brought to the competition, but they even provide all the cookware and utensils.

For attendees, the $5 entrance fee will get you tasting rights until all the chili’s gone.

The results of this year’s Boston Area Kosher Community Survey are now available! Three hundred individuals took the time to share their opinions and suggestions. To get a copy of the survey results, visit kosher-community-surveys.com.

If you have any questions about the survey, please contact Neil Rosenbaum at boston@kosher-community-surveys.com

After many weeks of preparation, the Kosher Blog is happy to announce the Massachusetts Kosher Community Survey, presented in coordination with the inimitable Neil Rosenbaum of DC Kosher Survey fame.

Share your opinions about local kosher restaurants, grocery stores, and bakeries by visiting survey.kosherblog.net. A summary of the results will be distributed to the community — check here for updates.

Questions and comments should be directed to Neil at koshersurvey@gmail.com.

DeGustibus Cooking School at Macy’s in NYC is having a series of 3 kosher cooking classses, starting next week.

Clearly Kosher
Series of 3 $240 or $85 per class if available

All food will be strictly Kosher

TUESDAY, FEBRUARY 28, 2006 1:00 to 3:30PM
BILL SPITZ, the new executive chef of Levana demonstrates an early spring menu that emphasizes contemporary American dishes with some global influences.

TUESDAY, MARCH 7, 2006 1:00 to 3:30PM
ALEXANDRE PETARD, the executive chef of the recently opened La Carne Grill, formerly of the Box Tree, prepares some of his irresistible delicacies.

TUESDAY, APRIL 4, 2006 1:00 to 3:30PM
JOSÉ MIREILLES, owner, executive chef of the venerable Kosher bistro, Le Marais, demonstrates his spin on comfort food featuring appetizers, main courses, and knock out sides.

Contact DeGustibus for more info & registration.

A wine and cheese tasting has been planned at the Young Israel of Brookline in honor of Tu B’Shevat. Here’s the official announcement:

Spring is coming! Sample fruits of the earth and fruits of the vine as you celebrate Tu B’Shevat at a Wine and Cheese Tasting

This Sunday, February 12, 2006
6:00 - 8:00 P.M.
Young Israel of Brookline

To reserve your glass by February 10:
Email wine@frumgeek.com or call 617-738-6131
$5 YIB member / $7 non-member

Without reservation:
$10 YIB member / $12 non-member

UPDATE: Event’s been postponed due to snow. I’ll repost when it’s been formally rescheduled.

For quite some time now, GourmetFoodStore.com has offered a decent selection of French kosher cheeses. However, most of the time, they’re only available by the case (10-24 cut pieces per case), which has kept them, in my opinion, largely inaccessible to the casual buyer, and the next-day shipping charge can be an obstacle, too. As such, I’d like to initiate, on a trial basis, a cooperative effort to buy four cases and split them up among other kosher cheese afficionados in the Boston area.

Here’s how I envision it. Their Gruyere and Morbier come 10 to a case; the Brie St. Benoit and Roquefort come 16 to a case. We find 10 people to commit to the Gruyere/Morbier purchase at $25/person and 16 people to commit to the Brie/Roquefort purchase at $22/person (both prices include one piece of each cheese in the combo and 1/26th of the overnight shipping charge). Alternatively, participants can buy more than one share and reduce the number of folks required for the purchase.

Would anyone be interested?

UPDATE: Interested parties from the New York City area are also invited to express their interest; we’ll see if we can get two groups going.

A new organization has recently been created for wine enthusiasts and the wine industry to join together in order to network, socialize, and learn about Kosher wine. The Kosher Wine Society — www.kosherwinesociety.com — features scheduled tastings, meetings, early-released bottles exclusively for members and a wide variety of other membership perks.

According to their press release:

Created by Aaron Ritter, the Kosher Wine Society reflects the growing kosher wine industry. In recent years there has been an explosion of kosher wineries and higher quality bottles. “I saw this as an opportunity to get involved in something I felt passionately about and I wanted to share my enthusiasm with other like-minded people,” said Ritter.

The annual membership fee of $35 will grant members access to exclusive events, along with speaking engagements, education classes, special sale prices at select stores, special reserve bottles, and more. Other rates are available for joint memberships, and for wine industry professionals.

Their next event will take place on January 17th in New York City, featuring Lenny Recanati, owner of Recanati Wines, and his winemaker Lewis Pasco.

See their website for more details.

Temple Beth Abraham of Canton, MA is offering for sale “gourmet kosher dinners” and various a la carte items this week to folks in the South Shore area, prepared fresh in their new synagogue kitchen. It might be too late to get in on the action this week, but they hope to make it a monthly event. Call Rick Gomolka, president of TBA Brotherhood, for details — 617-594-9447 — there may still be time to make an order!

Download flier (PDF)

Kosherfest, the annual east-coast kosher food trade show, is scheduled for Tuesday and Wednesday, November 15-16, at the Javits Center in New York. I’ll be making my way down from Boston on the 15th to spend the day in Manhattan, and it would be great to meet up with other aficionados who are attending the event, even perhaps get a group together for a swanky post-show dinner. Anyone interested?

Alyssa Kaplan, Kosher Blog reader and proprietor of KosherGourmetMart.com, has sent in the following dispatch about the kosher products she encountered at the latest NASFT Fancy Food Show, which was held July 10-12 at the Javits Center in New York.

There are over 5,000 vendors displaying products here from all over the world. Before I went to the show, I narrowed the list down to 200 vendors that had kosher products and found even more products at the show. All items are currently available or will be rolled out in the coming months. Here are many of the new exciting products that I found and enjoyed.

My favorite vendor/product line was from Beyond Classics. They have a complete line of pasta sauces with flavors like…

Read the rest of this entry »

KBlog afficionado Dan informs us of the May 8 episode of Queer Eye for the Straight Girl which featured fellow Brandeis ‘02 alumni Lauren and Lex Friedman. The personal transformation and home improvements were great, but, as usual, this blog is most interested in the episode’s recipe — a kosher, non-dairy tiramisu. Of course, any Hebrew scholars in the audience know that the word “tiramisu” is (could be?) a linguistic corruption of the phrase “you should fear it” — and the recipe posted on Bravo’s website confirms that translation.

In fact, the show’s recipe is entirely bogus. They completely neglect to share what quantities to use of half the ingredients. I’d suggest screwing Bravo’s version and using the pareve Tiramisu recipe from Levana’s Table (e-mail the blog if you’d like it).

But Dan asks a couple poignant questions: where to find pareve lady fingers and kosher Kahlua. We’ve purchased Paskesz lady fingers from the Butcherie, but they were crispy/crunchy rather than cake-like. If you have a pastry bag around, they’re not too hard to make using Fanny Farmer’s 1918 recipe or this more recent rendition. Try asking at your local kosher market first, or cut strips of sponge cake and toast in the oven them until slightly brown as a quick substitute.

As for Kahlua, I’m told you can still get the hekshered liqueur in Mexico, but I don’t have the full scoop. There are worthy replacements, though, such as Yikvei Zion Kava Coffee Liqueur available from Queen Anne Wine or Carmel Azmara Coffee Liqueur available from Kosher.com.

Levana Kirschenbaum, author of Levana’s Table, will be giving a cooking class at Williams-Sonoma in The Shops at Columbus Circle on Thursday, March 17th. The Pesach seder oriented menu will include:

• Tilapia-stuffed Seabass with Watercress Horseradish Sauce
• Roasted Garlic and Artichoke Soup
• Lamb Shanks and Dried Fruit stew
• Roasted Asparagus
• Endive and Apple Salad with Walnut Dressing
• Almond Wine Cake with Strawberry Sauce

All ingredients and utensils will be strictly kosher. There will also be a cookbook signing. Class is from 6 to 8 pm. Fee is $60.00. You must register in advance: 212-823-9750 or contact Marlene at wscolumbuscircle@yahoo.com.

Also, check out http://www.levanacooks.com/ for more of Levana’s delectable cooking classes. The March 14th class will feature Israeli Street Food:

• Fish Chraimi
• Marinated Eggplant slices
• Falafel Balls with Hummus Tehina and Israeli Salad
• Za’atar-rubbed Mulaouach with Schug
• Spinach Borekas
• Rugelach

Outside of the massive population centers which can support a wealth of highly-targeted ethnic eateries, the best kosher restaurants are the ones which transcend or outright obscure their religious peculiarities and sell themselves to the general public simply as quality eateries. For Boston’s premier kosher middle-eastern cafe and, as we’ll see, its signature rotating entree, though, the challenge is made threefold.

First, Rami’s was opened by an Israeli. Having traveled several times to the nascent Jewish state, I’ve experienced first-hand the blunt, no-nonsense, live-for-today attitudes of Israel’s prickly-on-the-outside and sweet-on-the-inside citizenry. Such a characteristic does not always bode well for sabra restaurateurs; Israeli wait-service often feels like an afterthought. But, at Rami’s, they strike a good balance. During a busy lunch hour, they run the cramped shop with exacting precision. (”We’re here to work; we’re not here to play!” I once overheard being said to a hesitant customer.) At calmer moments, they’re happy to put on a little music and shoot the breeze.

Second, Israel does not have a monopoly on fine middle-eastern food. All of her Arab neighbors offer up delicious meat and chickpea combinations, which means competition geopolitically… and locally. Tiny Rami’s has stood the test of time, seeing neighboring kosher eateries come and go, and surviving despite constant threat from nearby non-kosher shawarma “kings” and other, lesser vassals of falafeldom.

Third, Rami’s is glatt kosher. For the uninitiated, glatt is Yiddish for “smooth,” meaning no tolerance for even minor imperfections in the animals slated for kosher consumption. If you think that level of detail could be expensive, you’re right. Kosher mammalian meat can cost several times more than standard meat, causing typically higher prices at kosher restaurants.

So, while the middle-eastern delight known as “shawarma” is traditionally prepared on a vertical rotisserie loaded with stacked slices of lamb, the budget-minded restaurateur instead uses similarly spiced and cooked slices of turkey. Unless advertised outright, however, Rami’s surreptitious selection of less-expensive turkey over other meats would go completely unnoticed.

Expertly cooked so the meat chunks remain juicy but slightly crisp at the edges, stuffed into the softest pita this side of Jerusalem, covered with freshly chopped veggies, and slathered with sauces — ranging from hot, green s’chug, to smooth, garlicky hummus, to sesame-laden t’china, to the mysteriously spicy orange amba — the shawarma at Rami’s is a phenomenon to behold. Religious or not, you’ll find that the thrill of delicious shawarma grease dripping down your arm as you try to overcome your burgeoning sandwich is a spiritual experience.

The Kosher Blog is honored to be among the inaugural 30-blog jury for the first ever Independent Food Festival and Awards. Comments are welcome here, or on the main Festival/Awards site.

If you noticed that site outage today, I do apologize for the inconvenience. The good folks at TextDrive got us back up and running.

At the Super Stop & Shop #89 in Allston, I noticed Empire boneless chicken breasts on sale for $4.99/lb. I imagine all Stop & Shops have that price, so stock up while you can.

BODAVI BAKERY — OPEN!
After a long wait, the defunct Tuler’s Bakery of Newton Centre has been replaced with Bodavi Bakery, brought to you by Susan and Ricardo of Gordon & Alperin fame. This shomer shabbos, pas yisroel, and pareve establishment is now open for business, so if anyone with a good memory would like to do a point-by-point before-and-after comparison of their baked goods, please send it in.

DEDHAM KRISPY KREME — VA’AD SUPERVISION!
Rabbi Samuels of Newton has personally inspected the Krispy Kreme on Route 1 in Dedham and it now carries a secondary hasgacha from the Va’ad Harabonim. I believe its first hashgacha is Diamond-K.

SHIUR BY BRANDEIS MASHGIACH — SUNDAY!
Rabbi Zerkins, the mashgiach of Brandeis University’s Sherman Dining Hall, will be giving a shiur explaining his role as overseer of kashrut. The shiur will be held in the back of the dining hall at 5:30PM on Sunday, December 5th. There will be a half-hour presentation and then an open forum for questions.

Here’s Steven Weiss’s take on KosherFest, published today in the Forward.

Large Wheels of Brie
Anderson International Foods, producers of Les Petites Fermieres, Monsey Dairy, and Natural & Kosher brands, offers a full-size wheel of brie (in addition to the more prevalent small 4-inch wheels) under the Petites Fermieres label.

English Cheeses
Atalanta Corp., importer of such kosher cheeses as Barkanit and Danablu, now has a line of kosher English cheeses, including Cheddar, Double Gloucester, and Leicester.

Jeff Nathan
Abigael’s chef Jeff Nathan was at Kosherfest. I’d seen him in print and on TV before, but this is the first time I’ve seen him in person. Despite his stature in the gourmet kosher world, he can’t be more than five feet tall!

Kosher Wines
If you’re an afficionado of kosher wines and spirits, Kosherfest is a great event to visit. Several major winemakers, importers, and distributors were there (Abarbanel, International Kosher, Pribokaar, Roberto Cohen, Tishbi Estate, etc.) offering tastes of their latest and greatest wines and an opportunity to discuss the finer points of oenology.

Fred’s Organic Soups
Not only were these guys friendly, but their soups were delicious. We tried their mushroom barley soup, which tasted very fresh and flavorful, as well as their cold strawberry soup, which would be a great meal starter on a hot summer day. All varieties are vegetarian and organic, but that should preclude you from adding your own meat — perhaps chunks of lamb in the bean/barley, or cooked smokey sausage meat to the split pea — to make a hearty entree.

Predictable Israeli Cheese
I carried all my pamphlets and other materials in a large bag given to me by the Israel Dairy Board, labeled “Israel’s Dairy Delicacies.” The bag pictured several delicious looking cheeses. The Israeli companies exhibiting at Kosherfest, however, seemed to focus almost entirely on feta. Note for next year, guys — we have feta covered here in America. Try something innovative.

Man-o-man … a-missing?
It was a bit strange that Manischewitz didn’t have even a token presence at Kosherfest… not that I would expect them to introduce new products that I’d actually buy. They’d probably offer stuff like “Low-Carb Extra Heavy Malaga,” or cheddar-chipotle gefilte fish. Maybe we’re better off in their absence!