Archive for the 'Chef Sara Black' Category

17
Dec
14

A Night of Jazz, Comedy, Truffles and Wine


On the evening of December 29th, The Kosher Scene will present A Night of Jazz, Comedy, Truffles and Wine, with proceeds to benefit the Puah Institute. The evening will feature the Sol Yaged Band, Broadway’s David Serero as Master of Ceremonies. David has made his mark as a singer and as a comedian throughout Europe and now in the US. Chef Sara Black will serve us a delightful menu featuring the queen of mushrooms… black truffles!

truffle-event-1a

The Puah Institute, experts in the world of Jewish fertility, is devoted to helping people with fertility, intimacy and genetic challenges fulfill their dreams of building a family. Puah supports thousands through counselling, education and lab supervision to prevent potential human error during fertility treatments. Puah provides couples personal counselling, free of charge, in a sensitive, caring environment al pi halacha.

truffle-event-2a

Please come Monday evening, December the 29th. Doors open at 6:00pm, the show starts at 7:00pm. Come and enjoy great music, great singing, great comedy, great food and great wines, while you help the Puah Institute in its mission to help those who wish to build a family but find themselves unable to. Make your reservations today!

Hope to see you all there,

CS and SYR

11
Nov
14

Kosherfeast 2014


Last evening, once again, Esti Berkowitz and Roberta Scher (unfortunately Roberta was unable to attend) hosted their annual Kosherfeast. This year it was held at the old Streit’s Matzoh factory in the Lower East Side.

We met a lot of old friends and new faces…

kosher-scene-copyright-copy22

Esti Berkowitz and Naomi  Stein Nachman welcoming the crowd.

Esti Berkowitz and Naomi Stein Nachman welcoming the crowd and opening the awards ceremonies.

Brent Delman, from thecheeseguy.com, purveyor of some of the most delicious cheeses from the US, Europe and Latin America…

Brent Delman and his award

Brent Delman and his award

Jeff Nathan from Abigael’s Restaurant, pioneer of kosher TV cooking shows and Estee Kafra, cookbook author…

Awaiting their awards

Awaiting their awards

Shlomo Klein (Chief Marketing Officer) and Shifra Klein (Editor-in-Chief) from Joy of Kosher magazine…

The couple behind Joy of Kosher magazine's everyday functioning.

The couple behind Joy of Kosher magazine’s everyday functioning.

Herzog Wine Cellars Winemaker extraordinaire…

Joe Hurliman

Joe Hurliman

Mindy Erreich, media person, from Prime Hospitality Group

Accepting the award for her company.

Accepting the award for her company.

Chef Sara Black

Chef Sara Black

Caterer (Asparagus Catering) and Private Chef

Cookbook author and the Pastry Chef who taught us how to bake with friends…

Elizabeth Kurtz (Gourmet Kosher Cooking), Pastry Chef Paula Shoyer, Kim Amzallag (Forwards' Advertising Manager)

Elizabeth Kurtz (Gourmet Kosher Cooking), Pastry Chef Paula Shoyer, Kim Amzallag (Forwards‘ Advertising Manager)

We can’t possibly put up every photo, nor can we remember every person that was there but, notable among many other attendees, were Menachem Lubinsky of Lubicom – the brain behind the annual Kosherfest, Jay Buchsbaum of Royal Wine Corporation, Alison Nathan of Abigael’s, Gloria Kobrin (Kosher by Gloria), Asher and Judith Girshberg of De La Rosa, David Mintz from Toffutti, and many, many more.

‘Twas an evening to remember!

CS

07
Nov
14

Levana’s Pasta with Roasted Cauliflower and Bread Crumbs Topping Recipe. Gluten-Free Variation


A couple of weeks ago, Chef Sara Black and I had the pleasure of dining with the famed Lévana Kirschenbaum at her apartment. She graciously agreed to let me post the recipe of my favorite dish of the the evening.

Pasta with Roasted Cauliflower and Bread Crumbs
Gluten-Free Variation

kosher-scene-copyright-copy22

Pastasalad2

I love the robust flavor of  cauliflower, and the roasting intensifies it even further.  I use frozen cauliflower, as it is already cut, cleaned, and every bit as delicious and nutritious! Attention Gluten-Free readers: This is for you too!

Although this dish needs no help from the usual pasta suspects to be fantastic, feel free to jazz up this recipe some more with one of the following: Minced anchovies or sardines, capers, grated parmesan, toasted nuts. In this case make absolutely sure to include no salt in your recipes, as one of these additions will be amply enough to salt the whole dish.

Ingredients

  • 2 pounds frozen cauliflower florets, larger pieces cut smaller
  • 6 slices bread, any kind including GF
  • ¼ cup olive oil
  • 8 cloves garlic
  • ½ cup basil leaves, packed
  • 1 bunch flat parsley
  • Salt and pepper to taste
  • 2 good pinches nutmeg
  • 1 pound pasta, boiled and drained (rice noodles or other GF pasta OK), 1/2 cup cooking liquid reserved
  • ¼ cup more olive oil
  • Pine nuts, for topping

Directions

  1. Preheat the oven to 475 degrees. Line a cookie sheet with foil or parchment and spray with vegetable spray. Spread the cauliflower florets in one layer on the cookie sheet, and spray again generously with vegetable spray.
  2. Line another cookie sheet with foil or parchment. In a food processor, using the pulse button, process the bread, olive oil, garlic, basil, parsley, salt, pepper and nutmeg, until you get coarse crumbs. Place them on the second cookie sheet. Place both sheets in the oven, using upper third rack for the crumbs, and lower third rack for the cauliflower. Bake about 25 minutes, check a couple times on the sheets. The crumbs might be ready first. The cauliflower should be nice and dark.
  3. In a platter, toss the pasta with the cauliflower, the reserved liquid, the crumbs and the added oil, and serve hot. Top with pine nuts.

Together with the Branzino fish entree we had next, we washed it all down with a delightful bottle of red – Ramon Cardova Rioja. Just like every time I ate Lévana‘s homeit was a meal to remember!

Enjoy, gentle reader, enjoy!

CS

20
Mar
14

A Conversation with Rachelle Kassai


rachelle-portraitThis evening at 10:00 pm (Eastern Time) on BlogTakRadio.com, we will be talking with owner/founder of Finchi’s by Aunt Rashi, Rachelle Kassai. Finchi’s offers a scrumptious variety of gluten, nut, sugar and dairy-free desserts, using only the finest European ingredients. Tonight, Mrs. Kassai will tell us what made her leave a successful path in the corporate world and pursue what she loves best.

Having tasted Finchi’s products over the last couple of years, I can attest to their truly being delicious and worthy of being offered at the finest banquets as well as at any family table.

Meanwhile in case you missed it, why not listen to last eve’s two-part broadcast with Chef Sara Black and Weight Management Counselor Vicki Rothschild.

Don’t forget to tune us in this evening at 10:00 pm (Eastern Time) on BlogTakRadio.com, when we will be talking with owner/founder of Finchi’s by Aunt RashiRachelle Kassai, for what promises to be an interesting conversation. We will be waiting for you.

CS




Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Join 7,815 other followers

Calendar of Posts

December 2014
S M T W T F S
« Nov    
 123456
78910111213
14151617181920
21222324252627
28293031  

Archives

Visit our friends at the Kosher Wine Society

Noach: Stranded and Branded

Buy the book…

Category Cloud

18 Restaurant Abigael's baking baking recipes BlogTalkRadio cheese Chef David Kolotkin Chef Jeff Nathan Chef Lévana Chef Lévana Kirschenbaum chicken chicken recipes cookbook authors cookbooks dairy cuisine dairy recipes Esti Berkowitz fine dining fine kosher dining fine kosher dining in Manhattan fine kosher restaurants fine restaurants fish fish recipes Geila Hocherman Gotham Wines & Liquors Internet Radio Irving Schild Jack's Gourmet Jeff Nathan Jewish history Kim Amzallag kosher kosher baking kosher baking recipe kosher baking recipes kosher beef kosher beef recipes kosher cheese kosher chefs kosher chicken dishes kosher chicken recipes kosher cookbook authors kosher cookbooks kosher cookery Kosher cooking kosher cooking classes kosher cooking demos kosher cuisine kosher dairy kosher dairy cuisine kosher dairy recipes kosher desserts kosher dining kosher dining in Brooklyn kosher dining in Manhattan kosher dining in NY kosher fine dining kosher fine wines kosher fish kosher fish recipes Kosher food kosher Italian cuisine kosher meat dishes kosher meat recipes kosher meat restaurants kosher meat restaurants in Manhattan kosher Mediterranean cuisine kosher parve recipes kosher poultry dishes kosher poultry recipes kosher recipes kosher restaurant review Kosher restaurants kosher restaurants in Brooklyn kosher restaurants in Manhattan kosher restaurants in New York City kosher restaurants in NY Kosher Revolution Kosher Scene kosher soup recipes kosher wine kosher wines Lévana Lévana Kirschenbaum meat recipes parve recipes Passover Pomegranate Supermarket poultry poultry recipes Prime Grill Royal Wine Corporation Shavuos recipes Susie Fishbein The Kosher Scene The Kosher Scene Radio Show Uncategorized Wine

BlogTopSites


<a href="//www.blogtopsites.com/food-drink/" title="Food & Drink Blogs" target="_blank"><img style="border:none" src="//www.blogtopsites.com/v_158881.gif" alt="Food & Drink Blogs" />
<a target="_blank" href="//www.blogtopsites.com" style="font-size:10px;">blog sites


Follow

Get every new post delivered to your Inbox.

Join 7,815 other followers

%d bloggers like this: