KFWE 2012 – Part 4 – Videos

We started our video shoot by speaking to Jay Buchsbaum, Royal Wine Corporation‘s Vice President…

Next we spoke to Sasson Ben Aharon, from Israel’s Binyamina Winery…

Dr Moises Cohen from Elvi Wines a superb winery producing some of Spain’s top award winning wines..

The Directeur Général of Barons Edmond and Benjamin de Rothschild, Bertand Otto and Pierre Miodownik, consultant to the French Wine Industry, consultant to the Royal Wine Corporation and owner of Domaine Netofa, in Israel, spoke to us next…

After talking to just a few winemakers, we turned our attention to the food. Dr Alan Broner from Jack’s Gourmet was next…

The owner of Boro Park’s Glatt A La Carte spoke to us next…

Ari White from Got Tcholent? Inc/Gemstone Caterers spoke to Geila Hocherman and I…

After Ari White told us that Pardes Restaurant was his inspiration, we just had to go to their table. While I’d hoped to see Chef/Owner Chef Moshe Wendel, and/or his wife Shana, we were greeted instead by one of his suppliers Grow and Behold, who more than ably represented Chef Moshe…

Then we turned to Ristorante Tevere…

We ended the video taping by talking to cookbook author, James Beard Award winner, food historian and good friend, Gil Marks…

All in all, between fantastic wines and celebrated winemakers, between top restaurants and incredible delicious foods,  February the 13th was an evening to remember!

CS

RELATED POSTS

Kosher Food & Wine Experience 2012 – Part 3 – Food

Kosher Food & Wine Experience 2012 – Part 2

Kosher Food & Wine Experience 2012 – Part 1

Kosher Food & Wine Experience 2011 – Part 2

Kosher Food & Wine Experience 2011 – Part 1

2010 Kosher Restaurant & Wine Experience – The Event

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

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!

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