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

The Contests, so Far…

Because of many requests, we’ve extended our contests until October 31st. On the Jack’s Gourmet Contest, we are giving away $100.00 worth of Jack’s Gourmet Kosher sausages plus a Jack’s Gourmet baseball cap.

Jack's Gourmet is giving $100.00 in all 5 varieties of their sausages, plus a Jack's Gourmet baseball cap

What do you have to do to win all these? How about sending us your best recipes using Jack’s Gourmet kosher sausages. The contest runs through October 31st, winner will be chosen by Chef Jack Silberstein and Dr. Alan Bronner (Jack’s Gourmet owners) and will be announced on these pages on Monday November 14. send in your recipes to kosherscene@gmail.com. If you care to accompany your entry with a good photo of the finished dish, we’ll feature it right here on our blog. To get an idea of what we are looking for go here, if you scroll down to the bottom of the page you’ll find some interesting recipes, including two of our own.

SYR's Sausage Pizza, hmm, hmmm! - https://kosherscene.wordpress.com/2010/12/09/jack’s-gourmet-–-part-2/

So far we’ve received 21 recipes ranging from less than mediocre to delicious and creative. We extended the contest as you, gentle reader, requested; why don’t you send those recipes? Show us your creativity!

As for our other contest, don’t forget to send us in your ideas for avoiding the back to school blues to: kosherscene@gmail.com. Why not send us photos of unusual and interesting lunchboxes?

We will publish the best photos and ideas and pick a winner who will receive:

• 1 carton of juice boxes
• 1 dozen assorted fruit roll-ups
• 1 lunch box

Keep those recipes and ideas coming, gentle reader, get to work!

CS

EXTRA, EXTRA! Contest, Contest!!!

Starting today and running until September 20, one of you – gentle readers – will have the chance to win 2 Jack’s Gourmet Variety Packs ($100.00 value)…

and a Jack’s Gourmet cap…

What do you have to do to win all these? How about sending us your best recipes using Jack’s Gourmet. sausages. The contest runs through September 20th, winner will be chosen by Chef Jack Silberstein and Dr. Alan Bronner (Jack’s Gourmet owners) and will be announced on these pages on Monday October 3rd. send in your recipes to kosherscene@gmail.com. If you care to accompany your entry with a good photo of the finished dish, we’ll feature it right here on our blog. To get an idea of what we are looking for go here, if you scroll down to the bottom of the page you’ll find some interesting recipes, including two of our own.

Meanwhile don’t forget to send us in your ideas for avoiding the back to school blues to: kosherscene@gmail.com. Why not send us photos of unusual and interesting lunchboxes.

We will publish the best photos and ideas and pick a winner who will receive:

• 1 carton of juice boxes
• 1 dozen assorted fruit roll-ups
• 1 lunch box

Keep those recipes and ideas coming, gentle reader. get to work!

CS

And this Coming Wednesday’s Show…

Last Wednesday we had a great show with Chef Lévana Kirschenbaum as our guest. As you can hear, here, she was informative, witty and charming.

This coming Wednesday’s show will feature Chef Jack Silberstein from Jack’s Gourmet Kosher. What is Jack’s Gourmet Kosher? Two partners formed this young company. Who are they? As we said before:

Chef Jack Silberstein

Chef Jack graduated  from the Culinary Institute of America (America’s foremost culinary school) in Hyde Park, NY, in 2007. He worked as a private chef aboard a yacht and is a respected consultant with the meat industry. Dr. Broner is a dentist with a popular private practice as well as a professor of dentistry. Dr. Broner has a long time interest in cooking and fine cuisine having attended many courses and cooking demos both in Manhattan (many at the De Gustibus School School of Good Taste) and in Brooklyn. It was, in fact, at one such course given in Brooklyn (by Chef Jack) that the two partners met.

And what is the company producing?

Noting the lack of anything resembling good tasting sausages in the kosher world, they set out to produce them. I can attest they’ve succeeded and deliciously so!!! Not only were they the most popular stop at Kosherfest 2010, but every time I stopped by I saw most of the celebrity chefs standing in line waiting to get another bite.

To find out more about Jack’s Gourmet Kosher delicious products, check out our own reviews: Jack’s Gourmet – Part 1 and Jack’s Gourmet – Part 2.

Just listen in, gentle reader, at 8:00pm on Wednesday, February 2nd, on Jewish Radio Network. Enter the site and click on the red “here” under the white “Radio,” then wait about 30 to 90 seconds for the application to start streaming.

CS

Jack’s Gourmet – Part 1

Of the delicious products (new and old) I got to taste at this year’s Kosherfest, Jack’s Gourmet sausages rank among the best. With no fillers, no by-products and no artificial flavors their natural goodness makes them a superb choice for a cold winter eve… or any other occasion.

Jack’s Gourmet, the company is the brainchild of two partners. Chef Jack Silberstein and Dr. Alan Broner.

Chef Jack Silberstein, Dr. Alan Broner

Chef Jack graduated  from the Culinary Institute of America (America’s foremost culinary school) in Hyde Park, NY, in 2007. He worked as a private chef aboard a yacht and is a respected consultant with the meat industry. Dr. Broner is a dentist with a popular private practice as well as a professor of dentistry. Dr. Broner has a long time interest in cooking and fine cuisine having attended many courses and cooking demos both in Manhattan (many at the De Gustibus School School of Good Taste) and in Brooklyn. It was, in fact, at one such course given in Brooklyn (by Chef Jack) that the two partners met.

Noting the lack of anything resembling good tasting sausages in the kosher world, they set out to produce them. I can attest they’ve succeeded and deliciously so!!! Not only were they the most popular stop at Kosherfest 2010, but every time I stopped by by I saw most of the celebrity chefs standing in line waiting to get another bite.

Their sausages come in 5 varieties:

• Mexican Style Chorizo
• Boereworks (South African style)
  
• Sweet Italian
• Hot Italian
• Cured Bratwurst

They also produce the best tasting, most aromatic, 1st Cut Pastrami and 1st Cut Corned Beef Brisket, I ever had.

Jack's Gourmet mouthwatering selections

I picked up all these selections last Thursday. After tasting the superb pastrami and corned beef I started that evening’s dinner with rolls made with corned beef, pastrami and bratwurst…

truly succulent!

On Shabbos, I used the Cured Bratwurst as one of the three types of meat (pastrami deckel and cheek were the other two) I put in cholent. The taste, the aroma, were incredibly enhanced. It was one of my most successful experiments and probably the best cholent I ever made.

Well, gentle reader, I guess I’ll have to come back and tell you about the rest of the flavors…

CS