The Zen of Kitchen Mastery – Lévana Kirschenbaum at De Gustibus

As Sal Rizzo (Owner/Director of De Gustibus) so succinctly stated, “Levana, you’re very Zen in the kitchen.” He totally ‘got it’! What makes Lévana’s recipes so magnificent is their utter simplicity; like her un-garnished use of wholesome fresh healthy ingredients – roots and all – or opting for basic easy tools like food processors and shallow pots and bowls – that facilitate expedience and functionality in prep, or not overwhelming a dish with too many ingredients, thus silhouetting the key flavors, allowing their fine characteristics to fully emerge. It’s a style of cooking where less really is more.

“The sign of a good cook is a good plan”, said the very ‘present,’ in control, Lévana, as she demonstrably zipped through five delicious dishes in well under two hours, all the while providing a virtual wellspring of food tips. (“Peel the back of the celery stalks – then they won’t be stringy and you’ll lose the bitterness.” “Add pepper to your recipe at the very end of the cooking process, – pepper that’s cooked gives off an acrid flavor” ) Lévana‘s immeasurable kitchen wisdom is rooted in 35 years of passion for excellence, unstinting experience and relentless experimenting until utter perfection was achieved; available now in her magnum opus, her new cookbook The Whole Foods Kosher Kitchen. “The Whole Foods Kosher Kitchen is the culmination of a whole life’s work!”.  “It’s about cutting corners on steps, not ingredients… Everything about cooking is about the mindset.”  How Zen is that!?!

Lévana demonstrated six dishes, contemporary versions of traditional Morrocan cuisine: Chickpea Soup, Fishballs in Lemon Mustard Sauce, Spicy Lettuce Salad with Chick Peas and Preserved Lemon, Hot and Sweet Parsnips, Lamb Stew with Artichokes and Mushrooms, Almond Shortbread Cescents. Each was perfectly balanced, a virtuoso performance of a symphony of flavors. As you can see, the lamb shank recipe below uses onlythree main ingredients and two spices to achieve it’s desired simply delicious outcome.

Lamb Shanks with Artichokes and Mushrooms

All participant got to eat every recipe demonstrated

Ingredients

• 8 lamb shanks, or 3 1/2 pounds cubed lean lamb stew
• 2 good pinches saffron
• 2 teaspoons turmeric
• 2 pounds button mushrooms
• 2 10 ounce boxes frozen artichoke hearts, thawed

Instructions

Put the lamb shanks or cubes in a heavy pot with water to cover. Bring to a boil. Reduce to medium, cover and cook 2 hours. Add safron, turmeric and mushrooms and cook for another 15 minutes. Make sure you don’t bruise the artichokes. The liquid in the pot should look thick and creamy. If it is too thin, transfer the meal and vegetables to a serving platter with a slotted spoon, and reduce the sauce on a big flame until it reaches the consistency of maple syrup. Pour the sauce over all. Serve hot alone or with roasted potatoes.

Sal Rizzo is an extraordinary moderator and host. He asks good questions that bring out the best in the great chefs appearing at the various De Gustibus‘ series. It is no small feat to figure out the logistics of featuring kosher chefs and providing kosher food to attendees under strict kashrut standards. Yet Sal and his terrific staff make it look easy, as they provide a stage that features kosher cuisine as an integral component of the best of the international gourmet scene.

The Peppermill & this Evening’s Radio Show

Earlier today I attended Geila Hocherman‘s cooking demo and book signing (of her Kosher Revolution) at The Peppermill (5015 16th Avenue, Brooklyn – Tel: 718.871.4022) in Borough Park.

On 16th Avenue in Boro Park

Amidst shelves, racks and baskets filled with interesting cookware and a plethora of exotic ingredients barely seen or hardly even found in kosher stores (THEY HAVE CHOLOV YISROEL…. DULCE DE LECHE!!!!! I haven’t seen that since I left Uruguay in 1962!), Geila demonstrated four dishes to an enthusiastic audience.

A view of the front, a partial view of the back.

She started with Surimi Crab Cakes with Red Pepper Mayonnaise (Kosher Revolution, Page 72)…

...frying the crab cakes

She then followed with Fried Pea and Parmesan Ravioli (page 43) and Shiitake-Tofu Dumplings (page 42)….

Straight out of the steamer and ready to serve.

The crab cakes were incredibly tasty, the ravioli crisp and perfect, the shiitake dumplings were superbly delicious, but the best was yet to come!

The demo ended with Pistachio- Crusted Tuna with Wasabi Mayonnaise (page 78), delicious, perfect… frankly neither of those two words do it justice. While some preferred it well done and fully browned, I preferred it where you could still the red color. Truly a great way to crown a demo where unusual combinations of ingredients, and dishes one would not have thought of as part of the kosher diet were de rigueur. Verily, a Kosher Revolution, but… you expect nothing less from Geila.

The staff, all comprised of members of one family, was knowledgeable and helpful. I’ve been to many a store, many a foodie haven, and The Peppermill (5015 16th Avenue, Borough Park in Brooklyn – Tel: 718.871.4022) ranks among the best.

Two of the sisters-in-law, part of The Peppermill‘s team (Chayale Braver and Rivkie Braver) will talk about their unusual store on our internet radio show this evening at 8:00pm (Eastern Time), be sure to listen in to what promises to be an interesting and entertaining show.

Meanwhile, if you missed it, give a listen to last week’s show when our guest was Gary Landsman from the Royal Wine Corporation.

Hoping you will be listening,

CS

Events of the Week

Just because it’s summer and Brooklyn’s Jewish neighborhoods’ street are half empty doesn’t mean that New York has become a ghost town. Kosher events abound and our favorites for this coming week are:

Monday, July 18th at 7:00pm (Eastern Time)

Lévana’s Moroccan Feast Part 2: Salad Buffet

Please make certain to register to the demo, as the venue has moved to my apartment!

We grew up eating no end of salads at almost every meal: Is it any wonder we loved our veggies and ate them without any prompting? I am even including a dessert salad. True to form, we will bake an authentic Moroccan bread to go with the feast so we don’t leave a drop of sauce behind (this bread is the only item on the menu that will not be gluten-free).

I’ll be demonstrating:

• Matbookha
• Grated carrot salad
• Roasted pepper salad
• Spicy lettuce and chick pea salad with salmon
• Tomato salad
• Eggplant salad
• Minted orange, endive and romaine salad
• Moroccan Bread

Click Here to Register!

Registrations: A gentle reminder – Please register at least two days before any cooking class demo so A) We know for sure we have a demo going, and B) We have ample servings!

P.S. Throw in a C) – It makes my life easier 🙂 P.P.S. Throw in a D) I’ll give you a free signed copy of my new cookbook if you bring a new friend!

Also starting tomorrow you can take advantage of a great, reasonably priced menu at 18 Restaurant:

240 East 81st Street, New York – (212) 517-2400

THE KOSHER SCENE SPECIAL DINNER PRIX FIXE MENU

$32.00 per person, tax and gratuities not included. All wine, beer and alcohol billed separately.
Any item ordered, not on the Prefix will be billed separately

May not be used in conjunction with ANY other special

APPETIZER

Combination Platters:

Humus, Babaganuosh, Turkish Salad, Tahini

Mixed Green Salads

Assorted Breads

Photo by: seamlessweb.com

ENTREE

Eighteen Mixed Grill Kebob Special Combo Platter:

Chicken

Beef

Side Dishes: Choice of 2

grilled vegetables

french fries

mashed potatoes

basmati rice

DESSERT

Coffee/tea

Assorted Rugelach or Slice of Cake

Cold beverage (non alcohol) included

The food’s delicious, the price is very reasonable, the portions are generous, the ambiance is elegantly casual, a perfect eatery to take your wife, your date or the family. Go ahead, treat yourself! All of you deserve it. (For this Prix Fixe, please print out the following  .pdf)

18 Restaurant
240 East 81st. Street (map)
New York, NY
Telephone 212.517.2400
www.eighteenrestaurant.com

CS

JICNY – 7th Annual Gala

You just moved to New York, whether in hopes of finding a job – or because you were offered a job, but you lack the resources to find activities, to mingle with other Jews of similar interests and circumstances. What to do, what to do? I remember when I first moved to New York City, though I had a few friends living here already, there was nothing like this available. That vacuum, however, has now been filled…

Last evening, I  attended JICNY‘s 7th Annual Gala, celebrating the first decade of this organization. We spoke to the founders, members of the Board of Trustees, teachers, and regular members. Tomorrow evening May 23rd we will broadcast the pre-taped interviews on BlogTalk Radio.com/Kosherscene at 7:30pm. (Eastern Time).

Jody Samuels, the main driving force of JICNY, mingling among the members.

What impressed me the most, after interviewing quite a few people, was the tremendous dedication of the three founding members (Jodi Samuels – of Metroimma and Jdeal, Gavin Samuels – Jodi‘s husband, Steven Eisenberg), the dedication of the Board of Trustees under the Chairmanship of Jeff Stier. What’s amazing is that in spite of the time involved EVERYONE is a volunteer!

As you will hear tomorrow evening at 7:30pm (Eastern Time) the members we spoke to (hailing from many corners of the world), were enthusiastic about JICNY, many either met through this organization, got interested in yiddishkeit through JICNY, or were able to define and discover themselves specifically because of the activities which they directed or participated in.

Gavin Stone, one of the Honorees, and his fiance (whom he met through JICNY)

The evening’s honorees were: Blossom and Ilan Cohen (Couple of the Year Award), Ruth and Sivan Katz (Leadership Award), Gavin Stone (Dedication to Jewish Life Award).

Among the many activities JICNY organizes are weekly Monday eve shiurim on Torah (in 5 languages), cooking demos featuring various international cuisines, job listings, Shabbat and yom tovim hospitality, and many more. With over 10,000 members in their database, seventy four marriages came about as a direct result of the couples meeting through the organization and a few more happening over the coming months; over 10,000 members were hosted for Shabbatot (with indefatigable Jody holding the record for thousands benefiting from her open home, her open heart). I wish there had been a JICNY when I first came to these shores from Montevideo, Uruguay.

CS

Shavuos Recipes

The Shavuos Recipe Contest, which we announced on May 12th, has so far netted only 11 entries. Come now, gentle readers, we know there are some great cooks out there, please send us your favorite dairy recipes for a chance to win a nice selection of cholov Yisroel cheeses.

Meanwhile, having attended Lévana’s delicious Shavuos themed Dinner and a Show this past Monday, she graciously agreed to share two recipes:

Photo by: levanacooks.com

Cold Watercress Soup Recipe

Cold soups would always be a thrill if only they were made with full-bodied and full-flavored veggies, as they are here. No stock or broth whatsoever! Bouillon cubes? Let’s not even go there!

There are several variations you might enjoy on this theme, keeping as always a short and sweet ingredient selection: Broccoli, spinach, kale, asparagus instead of the watercress and zucchini; potatoes, turnips, parsnips, cauliflower instead of the celery root. Play with all the possibilities!

The immersion blender is a wonderfully nifty tool, inexpensive and portable (it will fit in a drawer), that allows you to blend your soup directly and in one shot right in your pot. No transferring, no mess. Just make sure there are no bones in the soup, or you will break your blade.

Ingredients:

• 1/3 cup olive oil
• 4 large leeks, sliced
• 1 large celery knob, diced
• 2 large zucchini, cut in large chunks
• 2 teaspoons turmeric
• 2 quarts (8 cups) water
• 2 cups dry white wine
• Salt to taste
• 4 bunches watercress, stems and leaves
• Good pinch nutmeg
• 4 cups cold milk or non-dairy milk
• Pepper to taste

Directions

1. Heat the oil in a wide heavy pot. Add the leeks and sauté until translucent.
2. Add the celery, zucchini, turmeric, water, wine and salt, and bring to a boil.
3. Reduce the heat to medium and cook, covered, 30 minutes.
4. Stir in the watercress and cook only a few seconds, until wilted. Turn off the flame.
5. The remaining ingredients and cream the soup with an immersion blender. Adjust the texture and seasonings.
6. Chill the soup.

As a kid growing up in Montevideo, Uruguay, I had to contend with two major handicaps:

• The first neighborhood we lived in was mostly Italian and we were the only Jews in our building, the lone Jewboy was a natural target…
• I was extremely overweight and couldn’t run too well, that much better for the nabe’s bullies.

My saintly mother (aleha Hasholom!) decided she’d become the best Italian cook in the neighborhood. Why? So that everyone would want to be invited over for a meal and thus, out of pure self interest, stop beating up the very fat Jewish kid… One of the favorites was polenta, here’s Lévana’s own version:

Polenta Casserole au Gratin Recipe

Please ignore those insipid cooked polenta rolls you find in the supermarket: Making the polenta base takes minutes, and is the bulk of the work for this delicious dish, which will serve a good dozen guests! Au Gratin just means it is topped with a crust: Yum!

This is only one of the wonderful polenta possiblities: You will love to explore them, as it is not only delicious but very nutritious, and gluten-free to boot. You can:

• Eat the polenta as is, hot and un-assembled (in other words, only the first step of the recipe) as the grain for a main course.
• Thin it with a little water, garlic and minced basil, maybe a couple diced tomatoes for a great soup
• Cut the cooled polenta in cubes or triangles and put it right under your broiler flame
• Make other fillings: Roasted diced vegetables (mushrooms, eggplant, red pepper, fennel, artichoke hearts, etc…..
• Make it dairy-free. Cook it in water or dairy-free milk, and/or substitute some white wine for some of the water or milk.

Ingredients

• 9 cups milk, low-fat OK
• A few drops olive oil
• Salt to taste (remember the cheese is salty, so very little please)
• 3 cups coarse cornmeal
• 2 cups freshly grated Parmesan or other strong cheese
• 6 cloves garlic
• 1 cup basil leaves, packed
• 1 large red onion
• 2 tablespoons dried oregano
• 5 cups canned crushed tomatoes
• Good pinch dried pepper flakes
• Salt and pepper to taste

Topping

• 1 cup fresh bread crumbs, gluten-free OK
• 3 tablespoons butter

Directions

1. Boil water, oil, and salt in a large pot. Add the cornmeal and stir until thick. This should take about ten minutes.
2. Stir in the cheese.
3. Pour the mixture into a greased cookie sheet, in a layer no more than half an inch thick. You might fill one and a half cookie sheets. Let the polenta cool.
4. Preheat oven to 425°F.
5. While the polenta is cooling, make the sauce: in a food processor, coarsely grind the garlic, basil and onion. Transfer to a bowl and stir in the remaining sauce ingredients.
6. Grease an 11-by-14-inch lasagna pan. Make one layer polenta, making sure you leave no blank spaces. Add half the sauce.
7. Repeat: one layer polenta, one layer sauce. Bake the casserole for about 45 minutes, or until the dish looks bubbly and hot.
8. Mix the bread crumbs with the butter, and sprinkle over the dish. Bake another 10 minutes.
9. Let cool slightly before cutting into squares. Makes a dozen servings.

Enjoy, gentle reader, enjoy AND don’t forget to send us your favorite Shavuos recipes (there is a nice selection of cholov Yisroel cheeses as the prize for the best!) to:

kosherscene@gmail.com

Meanwhile, check out Lévana’s pages for more Shavuos delicacies.

CS

RELATED POSTS

shavuos recipes – part 2 

————–

shavuos recipes – part 2

shavuos recipes – part 1

and for prize winning cheese cake recipes: and the winner is…

This Week’s Events

Lévana Kirschenbaum’s Dinner and a Show

Monday, March 28th
MOROCCAN STREET FOODS
This is as plebeian as our glorious Moroccan food gets, and even then it’s a complete feast, as always! Gluten-free to boot!

• Chick pea soup
• Chakshuka on white beans
• Schwarma
• Carrot Swiss chard salad
• Toasted vermicelli with olive oil, almonds and honey

The Cooking Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

Location: Levana’s home – 210 West 101st Street. #9L (Between Amsterdam Avenue and Broadway)

Chef David Kolotkin at De Gustibus

Tuesday, March 29, 2011 | 1 – 3:30 PM
Join The Prime Grill’s David Kolotkin as this charming chef guides us through kosher cooking. The Prime Grill, which serves New American cuisine with accents from Asia, the Mediterranean and beyond, is one of the most sophisticated kosher restaurants in the City. With David’s guidance, you will create an interesting and dynamic feast of contemporary kosher fare.

Location
Venue: De Gustibus Cooking School
Homepage:  http://www.degustibusnyc.com
Street: 151 West 34th Street, 8th Floor
ZIP: 10001
City: New York

The cooking school is located on the 8th floor of Macy’s Herald Square on the 7th Avenue side of the building. You can enter the store at 151 West 34th Street and take the passenger elevators to the 8th floor, De Gustibus is located between the coat/bathing suit department and Human Resources in the employee section of the store.

Call 212-239-1652 or e-mail them at info@degustibusnyc.com for more information.

Both are great culinary experiences. We hope to see you at both events, gentle reader.

CS

Cooking With Class — Susie Fishbein at Pomegranate Supermarket

Pomegranate Supermarket has been running a cooking demo series called Cooking with Class. Their guest Chef, this past Monday, was award winning cookbook author Susie Fishbein. In a friendly and entertaining manner, she demonstrated three fish dishes.

• Miso Glazed Cod
• Blackened Tilapia or Red Snapper
• Sole en Papillote

Answering a question from the audience...

She explained how to ensure that the fish, whether filleted or whole, is absolutely fresh as that would guarantee a non fish smelling or fish tasting dish. After each dish was done (and all three were done in minutes!), samples were given out for the audience to savor. Those of you who have been following these pages for a while, know that I’m not a fish fan (until just over a year ago I’d always refused to get near a fish dish). On Monday,  like the rest of the audience, I savored these delicious finned creatures… because they neither smelled nor tasted fishy!

Now, get ready to taste it!

Of the dishes demonstrated, my favorite was the second one and Mrs. Fishbein graciously agreed to share the recipe.

Blackened Tilapia or Red Snapper

This dish is an authentic Cajun, mouth-on-fire delicacy. Blackened refers to the spices, not the lack of cooking prowess. If you are worried about the heat, only coat one side of the fish with the spice mixture, although it will still be hot. I like to make a batch of the spices and keep them in a baby food jar so that dinner preparation on this dish (it’s also great on thinly pounded chicken breast) is a snap. If you have a cast iron skillet, it is the way to go. If not, use a nonstick frying pan and get it very hot as well. Warn your guests, pour a big pitcher of ice water and enjoy!

Ingredients

• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1 1/2 teaspoons cayenne pepper
• 1 teaspoon ground white pepper
• 1 teaspoon ground black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme leaves
• 1 teaspoon dried oregano leaves
• 1 teaspoon dried basil leaves
• 1 cup butter, melted
• 4 (6 ozs) tilapia or red snapper fillets
• 4 medium fresh tomatoes, each cut in half, trimmed tops so they seat flat
• oregano
• sour cream

Directions

1. Spray a large frying pan or well-seasoned cast iron skillet with nonstick cooking spray. In a flat plate combine the onion powder, garlic powder, cayenne, white pepper, paprika, thyme, oregano and basil. Mix well.
2. Dredge each fillet in the melted butter, then coat with the spice mixture in one or both sides. reserve the melted butter.
3. If using a cast-iron skillet, get it very hot. If not, heat the frying pan over medium -high heat until very hot but not smoking.
4. Carefully place the fillets in the skillet and sear about 3-5 minutes or until blackened. Pour 1 tablespoon of reserved melted butter on each fillet. Flip the fish over and pour 1 tablespoon of of melted butter over each fillet and blacken the other side, about 2-3 minutes. If you only spiced one side the second side won’t get black, just cook the fish through until it’s done. Remove fish to dinner plates.
5. Brush the tomato halves with the melted butter and sprinkle with oregano. sear the tomatoes in the frying pan about 3 minutes or until soft. Flip the other side and cook 1-2 minutes longer.
6. Serve each fillet with a big dollop of sour cream and two tomato halves.

Yield: 4 servings

The finished dish, as seen on one of the two giant TV screens

Enjoy, gentle reader, enjoy!

Mrs. Fishbein will be back at Pomegranate on Tuesday, March 8, to demonstrate how to cook Grouper and Mahi Mahi and again on Monday, March 14 to demo her techniques for Halibut. Can’t wait to learn from her!

CS

Events for the Week of February 27 Through March 5

Once again we have some great events. It all started last evening with Lipa‘s free concert at Pomegranate,

Monday, February 28th

Meet and Greet Susie Fishbein

Meet, Greet and Join Celebrity Chef, award winning cookbook author Susie Fishbein for a Cooking Demonstration Series at Pomegranate (1507 Coney Island Avenue – corner of Avenue L – Brooklyn, New York 11230; Tel: 718.951.7112). She will be demonstrating fish cooking techniques:

Cod

• Miso Glazed Cod
• Cod, Potatoes and Sun dried Tomatoes

Snapper

• Blackened Red Snapper
• Snapper in Parchment

The demo will start at 11:30am

Lévana’s Dinner and a Show

This week it will be held in Lévana’s house at: 210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway). The subject of tonight’s class will be: THE LEAN LATIN FEAST. She will demonstrate the following:

• Tilapia with green tomato sauce
• Spicy pumpkin corn soup
• Chicken breasts with chipotle sauce
• Cabbage, cucumber and jicama salad with “yogurt” cilantro sauce
• Café con leche pots de crème
• Sangria

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

This Week’s Events

This is a great week! If you like food, if you like wine these events are tailor made for you:

Tuesday, February 22nd

Kosher Food & Wine Experience 2011

Tomorrow’s the event of the year!

As always, the star of the show is the food and wine on offer. This year over 300 wines from all over the world will be available from wineries including Herzog, Yatir, Castel, Capcanes, Elvi, Goose Bay and more! In addition, Royal Wine will be launching some new wines at KFWE2011 including the Herzog Special Edition Chalk Hill Warnecke Vineyard 2008, the Oak Knoll Single Vineyard Cabernet Sauvignon and a new line of Gamla Reserves. Additionally, the wines of Alexander Winery in Israel will be making their debut in the United States market.

Guests will also be able to taste delicious food from some of the top rated kosher restaurants and caterers in the Tri-State area. “This is an opportunity to try some exceptional wines and great food, we don’t hold anything back,” said Mr. Landsman, “KFWE is our gift to our customers. We want to give people a chance to try the wines they are hesitant to buy, the special occasion wines they read about or see in the store.” Another benefit of this event is its proximity to Passover, giving people the opportunity to trywines that they would like to feature at their Seders.

A notable addition to the event this year will be the attendance of celebrity cookbook authors/food personalities Joan Nathan, Jamie Geller, Suzy Fishbein, Lévana Kirschenbaum and Jeff Nathan who will all be available to discuss food and wine pairing and their newest books.

KFWE 2011 will take place on Tuesday, February 22, 2011 at 6:30pm at Pier 60 – Chelsea Piers, NYC. For more information on the 2011 Kosher Food & Wine Experience or to order tickets, please visit: http://www.kfwe2011.com .

Don’t forget to enter KSCENE10, as your discount code, when you buy your ticket(s).

Wednesday, February 23rd

Israel Wine Lovers featuring: Barkan Winery

9 Interesting Wines, 2 Great Winemakers and 1 Amazing Evening with Barkan Winery

Nanoosh Hummus Bar

Who’s hosting? Avi Ashman, Raphael Sutton
Price: $36.00 per person
Where? Nanoosh Hummus Bar
171 Madison Avenue New York, NY
When? 7:00pm

Barkan, with vineyards all across Israel, is the second largest winery in the country.  The winemaking team’s quest to produce a variety of quality wines results in Barkan making all of the right moves (including large financial investments) to continue improvements in their vineyards and in the winery. You can always count on Barkan, and it’s Boutique winery Segal, to release quite a few interesting wines.

We are honored that Irit Boxer and Yotam Sharon, two of Barkan’s winemakers, will be with us and present a selected wine list that demonstrates the great quality of their craftsmanship.  This tasting is a MUST and we promise a fun night!!  Where else can you taste two styles of Pinotage (never tasted that grape yet? you have to…) and the effect of 100 meter (300 feet) height difference on Cabernet Sauvignon’s flavor?  Other great wines will be explored as well…

All wines and foods, during the tasting, are Kosher.

Israel Wine Lovers meets at the back of Nanoosh and brings their own food, their own wines, since Nanoosh is not under ANY kosher supervision!!!

CS

Events of the Week

There are a couple of interesting events going on this week and we urge everyone to attend

Monday, February 14th

Lévana’s Dinner an a Show

This week it will be held in Lévana’s house at: 210 West 101st Street, Apartment 9L (in Manhattan, between Amsterdam Avenue and Broadway). The subject of tonight’s class will be: THE STUDENT’S – AND EVERYONE’S – SURVIVAL GUIDE. She will demonstrate the following:

• Assorted smoothies
• Assorted omelets
• Grilled cheese sandwiches
• Steel-cut oats with assorted toppings
• Crepes with assorted toppings

The Demo runs from 7:00 to 9:00 followed by dinner, classes cost $45.00 for one session, $120.00 for 3 sessions or $200.00 for 5 sessions and a signed cookbook. Make your reservations at: http://www.levanacooks.com/kosher-cooking-classes/weekly-classes/

Thursday, February 17th

Liquors Galore Purim Kuten Extravaganza

Liquors Galore (1212 Avenue J; Brooklyn, NY 11230-3702; Telephone: 718.338.4166) will present and evening of food and wine, entertainment and Zev Brenner’s Show Live. It will start at 6:30pm and will continue until 11:00pm

Enjoy the wines, enjoy the food, enjoy the entertainment, all for one low price… FREE!!! Try beating that value!

Enjoy this week’s events, gentle reader, enjoy.

CS