Archive for February, 2012

29
Feb
12

A Conversation with Brent Delman, The Cheese Guy


This evening at 8:00 pm (Eastern Time), we will be talking with Brent Delmanfrom The Cheese Guy.com. Brent graduated from George Washington University about two decades ago with a degree on International business, but in recent and in recent years he branched off to focus primarily on cheese.

Brent Delman, pressing cheeses curds in Ohio...

As he puts it, his cheeses are “a blend of creativity and flavor – a colorful fusion of my Eastern European Jewish heritage, the ethnic Italian neighborhood that I grew up in and my proximity to Amish farm territory. In collaboration with farmers and artisan cheese makers, I produce small batches of handcrafted cheeses based on my own recipes and formulas – I make sure to taste every batch.

…While most of my cheeses are produced domestically at family owned dairy farms, I do produce some cheeses abroad in Italy – made in the finest Italian tradition in small dairies that dot the countryside. Make sure to try our Pecorino Romano cheese aged over 18 months – it’s the best of the best!

Fresh mozzarella being made at the creamery outside Rome, Italy.

He just returned from a trip abroad where he found new exciting cheeses, and new creameries to produce them.

Meanwhile, in case you missed it, please listen to last week’s show A Conversation with Ari White, from Gemstone Catering. Don’t forget to tune us in this evening at 8:00pm (Easterm Time) at BlogTalkRadio.com. Having met Brent at a wine tasting a couple of weeks ago, I can assure you this will be a interesting and informative show.

CS

27
Feb
12

Upcoming Wine Events


Sunday, March 4th

Gotham’s 9th Annual Kosher Wine Extravaganza

Where:

West Side Institutional Synagogue - 120 West 76Street, New York, NY 10023

When:

VIP Tasting: 1:00pm – 2:00pm – $60.00 per attendee
VIP tickets are entitled to attend the whole show.
Part1: Join Chief Winemaker Shiki Rauchberger of Teperberg Winery for a wine tasting showcasing wines from his iconic winery.
Part 2: Join Costas Mouzuras in a short tasting featuring some new and old treasures.

Early Admittance: 2:00pm – 3:00pm – $40.00
Enjoy chocolate samplers from ChocolateWorksNYC.com.
Cheese tasting
sponsored by 
Anderson International Foods.
Join Brigitte Mizrahi from AIFoods and taste a huge selection of cheeses.

Be adventurous and try our chocolate and wine pairings, our cheese and wine pairings and… YES! will also be presenting TISHBI’s Fruit and Wine Preserves. What a heavenly combination!

General admission: 3:00 – 6:00pm – $30.00 ($35.00 at the door)

What:
Over 300 wines from offering a panoramic view of Kosher wines in today’s market. Sample amazing wines from every major vineyard from Israel, France, Italy, Spain, South America, Argentina, New Zealand, Australia, United States and more at this annual Wine Extravaganza.

Taste and enjoy wines from wineries such as: Adar, Aldaz, Alexander, Baron Herzog, Barkan, Bartenura, Binyamina, Borgo Real, Bravdo, Capcanes, Carmel, Casa Da Corsa, Castell D’Olerodola, Chosen, Cordovero, Covenant, Dalton, Elvi, Domaine du Castel, Dovev, Drappier, Efrat, Ella Valley Vineyards, En Fuego, Five Stones, Flechas, Florenza, Gabriele, Gamla, Goose Bay, Guillermo, Gush Etzion, Harkham, Joseph River, K Wines, Kinneret, Lan Zur, Laurent Perrier, Luis de Sacy, Mony, Noah, Notte Italiana, Odem Mountain, D’Owyers, Or Haganuz, Pacifica, Psagot, Ramon, Rashi, Recanati, Segals, Shiloh, Tabor, Teal Lake, Teperberg, The Cave, Tierra Salvaje, Tishbi, Tzora, Vignobles David, Weinstock, Yatir, Yogev, exciting new wineries from France, and many many more.

Get your tickets at Gotham Wine & Liquors‘ website.

—-)OoO(—-

Sunday, March 11th

Where:
City Winery – 155 Varick Street, (between Spring and Vandam Streets) – New York, New York 10013

When:
2:00 to 5:00pm

What:
Over 100 of the best Kosher wines from around the world!

  • Taste exciting new Kosher wines,  including the winners of The Jewish Week‘s recent Top 18 Kosher Wine Competition.
  • Meet Kosher wine vintners, wine experts and local retailers
  • Enjoy food from various leading NYC Kosher restaurants and food companies

 $35 in advance/$40 at the door

Pick up a free copy of  The Jewish Week‘s Kosher Wine Guide packed with great ideas for food pairings, as well as the Top 18 Kosher Wines in 8 categories, and more.

DO NOT MISS AN OPPORTUNITY THAT WILL NOT REPEAT ITSELF FOR ANOTHER YEAR!!!

SYR and I expect to attend both events, we’ll we meet you there?

CS

26
Feb
12

Sesame Seared-Tuna with Mango Jicama Salad


[Ari White, whom we interviewed on our internet radio show this past Wednesday, has graciously allowed us to re-post one of his incredibly delicious recipes. It first appeared on May 22, 2011 on Gourmet Kosher Cooking

Sesame Seared Tuna with Mango Jicama Salad

Ingredients

  • 1 pound Ahi Tuna – sushi grade
  • 1/4 cup white sesame seeds
  • Canola oil for searing
  • 2 large ripe mangoes, peeled, seeded and diced
  • 1 medium jicama, peeled and diced
  • 1/2 lime juiced
  • Salt and pepper to taste

Directions

  1. Combine the mango, jicama and lime juice in a bowl; season with salt & pepper to taste.
  2. Pat your tuna dry and then cut the loin into 2-inch x 2-inch square segments the length of the loin (or shorter based on your pan size) for appetizer-size portions, or larger for entree portions. Season with salt and pepper and then roll the tuna in white sesame seeds coating as much of the loin as is possible.
    (Chef Andy’s note***Then wrap the tuna loins tightly in plastic wrap and freeze 3 hours – 3 weeks in advance*** When cooking only one loin this may not be entirely necessary, but when producing in mass as we do it regularly; this trick guarantees that every single loin stays perfectly pink and beautiful in the center while allowing for a flawless crust to develop on the outside… it’s idiot proof.)
  3. Heat your pan (we love cast iron skillets, but a non-stick will work as well) for a few minutes until scorching hot. Drizzle oil in the pan and sear each side for 30-45 seconds; then set aside. We like the center raw, not rare, raw which requires only the best sushi grade tuna available. (At this point you can either slice and serve your tuna, or wrap it up tightly where it will hold in a fridge for up to 36 hours. When ready to serve, slice the tuna against the grain and present over the mango & jicama salad.
  4. Garnish with a smoked garlic aioli (or a spicy mayonnaise) and top with  cilantro.

by Chef Andy Blackman and Ari White, Gemstone Catering

Enjoy, gentle reader, enjoy!

24
Feb
12

Egg Salad


I like egg salad, it is one of my favorite breakfast foods, and even part of a fast lunch.  When I came to these shores in 1962, I soon learned to enjoy it with mayonnaise as opposed to my mother’s spartan combination of chopped hard boiled eggs with small amounts of salt, pepper, and a bit of olive oil. Egg salad comes in many variations, but, David Lebovitz‘ recipe is superb:

Egg Salad

Enough for 2 or 3 sandwiches

My uncle once told me a funny story: about forty years ago, he once set out to make a recipe that called for capers and he thought that he would use fresh, rather than something from a jar. He looked and looked and looked and couldn’t find fresh. He could only find the pickled ones, which he later realized were how capers were prepared and sold. And now, every time I open a jar I think of his story. I like a little bit of chopped capers in my egg salad, or something a bit vinegary. You could also use some chopped cornichons or pickles – and their juice – in place of the capers.

You can use any kind of pepper powder that you want. Note that if you use a red one, it will turn the color of the egg salad a somewhat fiery shade of red.

6 hard-boiled eggs
1/3 (70g) cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 tablespoon (drained) capers, chopped
1 1/2 teaspoons caper juice
3/4 teaspoon pepper, such as Isot (Urfa), black pepper or red pepper powder
sea salt
optional: 3 tablespoons sunflower seeds

  1. Peel the eggs and chop them into pieces.
  2. Mix the eggs in a bowl with the mayonnaise, mustard, capers, caper juice, pepper, and a good sprinkle salt. If desired, add the sunflower seeds.

To serve, spread on toasted grainy bread, then garnish with additional salt, pepper, and some chopped chives.

Enjoy, gentle reader, enjoy!

CS

22
Feb
12

A Conversation with Ari White


At last week's KFWE 2012...

This evening, February the 22nd, at 8:00pm (Eastern Time) we will host Ari White on our internet radio show. Ari runs (together with his wife Gemma) Got Cholent? Inc/Gemstone Catering. Ari started Got Cholent? Inc., a few years ago, because he was fascinated with the variations of cholent around the world. Whether you want a standard Ashkenazi cholent, like mama used to make or you prefer the Moroccan Dafina, or a Texas, Asian or other versions, Ari’s company offers them all with more than 12 finger-licking choices. At last year’s KFWE he debuted Gemstone Catering (Gemstone? In honor of his wife Gemma, of course!).

Presentation and unusual combination of flavors makes these two companies stand out from the crowd, their imagination and creativity has elevated their food into art. Tonight Ari White will tell us what/who inspires him, what he’s done and where he’s going next.

Meanwhile in case you missed it, last week we did two internet radio shows, on Wednesday we did the first part of our interviews with winemakers from around the world, company executives and attendees and on Thursday we featured the second part. Why don’t you give us a listen, you’ll hear how the quest for a perfect kosher wine transformed the lives of winemaker, winery owners and just how often their life journey took them to unexpected, and originally unwanted harbors that turned out to be far warmer and welcoming than they could have believed.

Why not tune us in this evening at BlogTalkRadio.com/kosherscene? We will be talking to Ari White from Got Cholent? Inc/Gemstone Catering at 8:00 pm (Eastern Time).

We’ll be wait’n for ya!

CS

21
Feb
12

Chicken With Wine & Tarragon


Those of you who’ve read this pages before know I am very partial to cooking with wine. When I came across this recipe in the 2009 edition Food & Wine: Quick From Scratch Chicken Cookbook, I knew I found an easy to prepare, delicious, dish which I slightly adapted to make it kosher:

Photo by: Melanie Acevedo, on page 86

Chicken with Wine & Tarragon

Yields: 4

Ingredients

  • 3 tablespoons dry wine
  • 2 teaspoons dry tarragon
  • 3 – 3 1/2 pound chicken quartered
  • 1 tablespoon olive oil
  • salt
  • black pepper
  • 1 tablespoon margarine, cut into 4 pieces
  • 1/4 cup water

Directions

  1. Heat the oven to 375 F. In a small glass or stainless steel bowl, combine 2 tablespoons of the wine and 1/e teaspoon of the tarragon. Set aside
  2. Coat the chicken with the olive oil and arrange the pieces, skin-side up, in a large roasting pan. Sprinkle the chicken pieces with the remaining 1 tablespoon wine and season with 1/4 teaspoon salt and 1/8 teaspoon pepper. Top each piece of chicken with a piece of margarine.
  3. Cook the chicken for 15 minutes and then sprinkle the remaining 1 1/4 teaspoons tarragon. Baste the chicken and cook until the breasts are just done, about 20 minutes longer. Remove the breasts and cook the legs until done, about 5 minutes longer. Remove the roasting pan from the oven, return the breasts to the pan.
  4. Heat the broiler. Baste the chicken and then broil until the skin is golden brown, about 2 minutes. Transfer the chicken to a plate.
  5. Pour off the fat from the roasting pan. Set the pan over moderate heat and add the reserved wine and tarragon mixture and the water. Bring to a boil, scraping the bottom of the pan to dislodge any brown bits. Boil until reduced to approximately 3 tablespoons, about 3 minutes. Add any accumulated juices from the chicken and a pinch each of salt and pepper. Spoon the sauce over the chicken.

Enjoy, gentle reader, enjoy! I plan to make it this evening and I know I will enjoy it.

CS

20
Feb
12

Klops – Meatloaf


While growing up in Uruguay, my Poilishe mother learned to cook Italian to save me from getting beaten up by the neighborhood’s Italian bullies, however, for Shabbos or yomim toivim the fare was almost invariable Eastern European. One dish which I always considered a special treat was klops. I made it last evening and it was delicious! Ah, the memories it brought back…

Klops – Eastern European Meatloaf

Yields: 6 servings

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 lb 8 oz fresh ground beef (not lean beef!)
  • 1 carrot, grated
  • 1 cup well packed, fresh white breadcrumbs
  • 2  eggs,  lightly beaten
  • 1 1/2 teaspoon salt
  • 1 tablespoon soy sauce
  • 2/3 cups crushed tomatoes
  • 1/2 teaspoon oregano
  • 3 teaspoons fresh parsley
  • 2 hard boiled eggs
  • 2 tablespoons ketchup

Directions

  1. Heat the oil in a medium frying pan over medium heat. Add the onion and cook for 7 minutes, or until softened and golden, stirring frequently. Add the the garlic and cook for 1 minute. Remove from the heat cool.
  2. Preheat oven to 375 F. Lightly grease a 9″x5″x3″ loaf pan. Put the ground beef into a large mixing bowl and add  the onions, the garlic, the grated carrots, and the bread crumbs. Toss lightly to combine. Add the eggs, salt and pepper to taste, soy sauce, crushed tomatoes, and oregano. Using your hands mix the ingredients together until well blended. do not overwork or the mixture will be to dry. Divide in half.
  3. Pour one half the mixture evenly into the loaf pan, Press half the mixture into bottom of a greased loaf pan. Arrange hard cooked eggs down center of the loaf. Cover completely with remaining meat mixture. Bake for 1 1/4 hours or until the edges start shrinking from the sides. Baste the top occasionally with the fatty juices. About 10 minutes before the end, brush the top with the ketchup to glaze.
  4. Remove to a heatproof surface and leave to rest, tented loosely in aluminum foil for about 12 minutes. Pour off any excess fat that was not absorbed. Cut into thick slices and serve. Or refrigerate and serve cold.

Enjoy, gentle reader, enjoy. I did!

CS

17
Feb
12

Kosher Food & Wine Experience 2012 – Part 3 – Food


Like fraternal twins, one can no longer give the latest buzz in kosher wine without speaking of the distinctive elegant array of kosher foods to pair it with.  CS has already shared with you the fabulous wine selections we had sampled at the show.  The culinary offerings were no less remarkable, I loved the amenity of table hopping proximity sampling bite sized servings of some of the most exclusive culinary offerings out there in the greater NY area.  Top tier restaurants caterers and food producers showed off their best gourmet delights.

Sushein

Here are some highlights.  My all time favorite in the fish category was far and away Gemstone Catering’s Ahi Poke- a hawaiin street style Ahi tuna sashimi served on a sesame wasabi crispy wonton shaped like a spoon topped with ginger & lemongrass foam. It was the perfect mouthful of harmoniously matched flavors. I would pair that with Herzog‘s Reserve Chardonnay 2009. 

got cholent? Inc/Gemstone Catering

Honorable mention goes to Sushein for their delicious sushi offerings.

River Dale from Pomegranate Supermarket, gave Geila Hocherman (Kosher Revolution) a taste of their prosciutto and she told me it was almost as good as her own duck prosciutto, I sampled their Butcher Block Honey Mustard Corned Beef and it was melt in your mouth scrumptious. etc’s steakhouse‘s Barbeque Oxtail coated with etc’s own barbeque sauce served with crushed red mashed potatoes was incredible and it looked like attendees couldn’t get enough of it.

Pardes served a smoked organically grown appetizer with meat from ‘Grow and Behold’ – Smoked Ribeye Tartare, Soy Enoki & Rice Krispies that was quite tasty.

Tevere is tevere as always incredible, and though I had no room left I had to go back for seconds of their artichokes - Carciofi alla Giudia, I would pair it with Herzog‘s Late Harvest Chenin Blanc 2010.

Dr. Alan Broner and Jack Silberstein - Jack's Gourmet

Jack’s Gourmet served me their Sweet Italian Sausage with olive oil, smashed potatoes and pepper and onion ragout.  CS, tells me  our videographer insisted on a 5 minute break to devour a few sets of their sausages!

Silverleaf  Caterers had a very nice Veal Shepard’s Pie which we followed with their Tiramisyu Cake-Up.

Silverstone Caterers Veal Sheppard's Pie

I was now ready for dessert, Basil‘s table was manned by our good friend Chef Udi Ezra (the restaurant’s Pastry Chef), he was serving a chocolate truffle pastry and introduced me to Guilty Pleasures, a few tables away. Their Very Strawberry, was just that verrrry strawbery! I loved the Bana-Bana, the Cappuccino Truffle and Toasted Almond Crunch I could see it all paired with some of Binyamina’s Liqueurs like the Limoncello, or the Sour Apple, my favorite, or perhaps the Amaretto. CS interviewed Maureen Sussanah owner/confectioner of Guilty Pleasures on last evening’s internet radio special.

All in all it was a great show with superb wines, succulent food, and lots of friends!

SYR

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 2

Kosher Food & Wine Experience 2012 – Part 1

15
Feb
12

Kosher Food & Wine Experience 2012 – Part 2


Yesterday we told you about the people we interviewed for this evening’s internet radio show, at 7:30pm (Eastern Time); today we will discuss some of our favorite wines.

It was great to see some of our old favorites and quite a few new ones. For a long time I’ve been partial to French wines and I was deeply disappointed that Château Guiraud is currently not available as a kosher wine. On the other hand, Château Piada Sauternes 2006, another delightful Sauternes – considerably lower priced than the Guiraud – is better than ever. Everybody agreed on this one!  This is a light bronzed gold colored, delicate yet full bodied wine, wonderfully perfumed with honey, crystallized orange peel, apricot and pineapple, on the palate its sweetness is balanced with a racy acidity. Another favorite that never disappoints is Château Pontet-Canet Paulliac 2004, I’d tasted the 2003 many a time and described it on these pages, ahhh!

I liked again the Elvi wines, which I first tasted on Sunday evening. The second time around (at a different time of day) at KFWE 2012, they tasted even better!

In 2009, I was introduced to Biniamyna‘s The Cave by my good friend, winemaker Asaf Paz. Since then The Cave – Hamaara,  has become a favorite and the new vintage (2007) they introduced at the show certainly did not disappoint. Deep garnet in color, on the nose it has strong tones of blackberry and chocolate, full-bodied, with subtly gripping notes of spicy wood it all comes together with currant, blackberry and citrus peel notes. Leaves you with a long finish filled with appealing hints of licorice. As far as I’m concerned The Cave is Israel’s top wine, certainly my favorite and SYR fully agrees with me on this one!

My favorite champagne Drappier Carte Blanche was among the French selections I’ve sipped, and this tasting further cemented everything I wrote about it before. I also enjoyed tremendously the Drappier Carte d’Or. It’s got a rich bronzed gold color, with sweet briar on the nose quickly giving way to white peaches, on the palate it shows ripe fruits like peach and apricot with a delightful but very subtle hint of Austrian pastry, all leading to a very long finish.

I didn’t get to taste as many wines as I liked (and this post is starting to get a bit longer than my usual ones), as I was taping this evening’s radio show but both Geila Hocherman and SYR tell me that I must at least mention the Shiloh Chardonnay 2009, which both found flavorful, fruity and with just the right balance of sweetness and acidity. Being partial to elegant French wines they loved the Baron Edmond de Rothschild Haut Medoc 2006, with notes of blackberries and tobacco on the palate with a long finish. An oak aged blend of 60% Cabernet Sauvignon and 40% Merlot. It is a medium bodied, dark ruby in color, with soft tannins and gentle wood integrating nicely to show a generous array of cassis, red and black berry fruits with hints of fine herbs, all on an appealingly spicy background. I’ve had this wine before and I have to fully agree with their assessment.

So many incredible wines, so little time… Tomorrow we will discuss the food experience at this event.

Meanwhile, don’t forget to tune in to this evening’s internet radio show, at 7:30pm (Eastern Time).

CS

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 1

A sneak Preview of Great Wines

Kosher Food & Wine Experience 2011 – Part 2

Kosher Food & Wine Experience 2011 – Part 1

2010 Kosher Restaurant & Wine Experience – The Event

14
Feb
12

Kosher Food & Wine Experience 2012 – Part 1


Yesterday, we spent the afternoon and well into the evening at Pier 60, in Manhattan’s Chelsea Piers for the Kosher Food and Wine Experience 2012. We taped interviews with wine makers, wine executives, restaurants, etc., for tomorrow evening’s two hour show special at BlogTalkRadio.com/kosherscene at 7:30pm (Eastern Time). We started by interviewing our long time friend, Jay Buchsbaum (the walking wine encyclopedia I consult on all my wine and spirits’ questions). As Vice President of the Royal Wine Corporation, and after a few decades with the company, no one is better qualified than Jay to introduce us to this event.

We followed that intro with Asaf Paz and Sasson Ben Aharon, winemakers at Israel’s Binyamina Winery

The owner/founder/winemaker of Elvi Wines in Spain, Dr. Moises Cohen came next, not only did he describe his wines, he shared some fascinating vignettes from his life. It was interesting to hear how his vineyards helped him discover some aspects of Jewish history, in the region, predating the Spanish Inquisition and the expulsion of the Jews in the 15th century. It also gave some great insights into his passions and personality.

Phillip Jones, the colorful owner/winemaker at New Zealand’s Goose Bay and Oregon State’s Pacifica was next…

Jürgen Wagner, winemaker at Capçanes in Spain, spoke to us next…

Domaine Netofa‘s owner, consultant to the Royal Wine Corporation and to some of France’s greatest wine making châteauxPierre Miodownik spoke to us next…

Wine writer, seven times published cookbook author (together with his wife), owner/winemaker of Napa Valley’s Covenant – Jeff Morgan - joined us next. His writing on wine led him to some unintended, but fascinating places in his life’s journey…

Mordy Herzog, Royal Wine Corporation Vice President and Spokesman talked with my co-host, Geila Hocherman (author of Kosher Revolution)  and I, about the history of eight generations of winemakers in his family…

Next, Geila and I spoke to my dear friend Jeff Ingber, a trained Chef who graduated from Johnson and Wales University in Providence, RI – where he still resides – and volunteers as manager for the wine shop at the Providence Hebrew Day School. The wine shop is a fundraising tool to help defray the cost of tuition for frum parents who don’t have the means. Jeff told us about his favorite wines on the show and how he would pair them with various dishes in Geila’s cookbook.

Finally we spoke with the charming, young owner of Guilty PleasuresMaureen Sussanah. She left a successful real estate career to pursue her dream of creating shapes, colors and incredibly delicious chocolate treats.

Please listen in to our upcoming two hour broadcast special, tomorrow evening at 7:30pm to 9:30pm (Eastern Time) on Blogtalkradio.com/kosherscene. We’ll be waiting for you!

Meanwhile, in case you missed it, listen to our archived Bitayavon – A Talk with Shifra Klein. Shifra is Editor-in-Chief of Bitayavon, an award winning kosher foodie magazine.

CS




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