Kosher News

Kosherfest is the world’s largest kosher-certified products trade event serving the retail and foodservice industries. This year it is taking place on Nov 8th and 9th in the Meadowlands Exposition Center, in Secaucus NJ.

We will be there this year – look for us in Booth #346. Click to see floor plan. If you stop by our booth and sign up for our weekly newsletter you will have a chance to win a one-year subscription to the Joy of Kosher Magazine with Jamie Geller.

Kosherfest is the annual meeting place for the industry’s top kosher supermarket and restaurant buyers. There will be more than 350+ exhibitors featuring kosher-certified products from all around the globe.

Thousands of kosher products and services for retail and foodservice will be showcased – featuring the Winners of the 2011 Kosherfest New Product Awards. Kosherfest will introduce hundreds of new-to-market certified kosher products.

Just for an extra bit of fun there will be the 4th Annual Kosher Culinary Competition. There will also be workshops on State-of-the-Kosher-Industry Insights and Education.

If you are in the kosher food industry it is THE place to be. For more information, go to kosherfest.com.

We have some really great news for you – Jamie Geller’s Quick & Kosher online cooking show is coming to television! JLTV will be premiering the first episode on Monday October 31, at 9pm ET & PT!

For viewing info in your area please click here.

We hope you tune in!!

Master pastry chef Ron Ben-Israel is the Sweet Genius, and host of a brand new show premiering on the Food Network this Thursday, September 22nd at 10pm ET/PT.  Each week four of America’s top pastry chefs will compete against each other for a $10,000 cash prize – creating magical and inventive desserts, while being given an inspiration, surprise ingredients, and a limited amount of time.

Born and raised in Tel Aviv, Ron Ben-Israel is used to hearing applause. Before embarking on a career as a pastry artist, Ben-Israel enjoyed a fifteen-year career as a professional modern dancer.  I couldn’t control my curiosity.  What kind of person would trade ballet slippers for a baking pan?  “I always enjoyed Israeli folk dancing, and even while attending art school I continued performing,” explains Ben-Israel,“but after finishing my three years of [army] service I was able to devote myself to practicing ballet and modern techniques, and was accepted to one of the top companies in Israel at the time, Bat Dor. I performed and toured for years, and while in Canada I fell in love with the art of being a pastry chef.  Consequently, when I had to retire from professional dancing, I found a new stage at the kitchen.”

Ben-Israel’s innate culinary gifts were already well established before he decided to dedicate his career to baking. “My mother hails from Vienna…  I don’t think we ever bought a cake in a store; and all the cakes at home were made with whipped egg whites, the old fashioned way. Baking powder was the easy way, according to that generation of Austro-Hungarians.”  Ben-Israel grew up absorbing the traditions of a lost generation of European baking and an immersion of regional flavors introduced by friends and neighbors, like halva, rose water and cardamom.  The amalgamation of taste and tradition continues to inspire his most memorable confections.

After arriving in New York City, Ron’s cakes were discovered by Martha Stewart while on display in the windows of Mikimoto on Fifth Avenue.  In 1999 he established his eponymous design studio and bakery in Manhattan’s fashionable SoHo neighborhood. He is a Master Pastry Instructor at the French Culinary Institute in New York City, and has been awarded prestigious gold medals for his confectionery achievements.

Ben-Israel is not afraid of dessert without dairy.  For a perfectly pareve dessert, he recommends to “try not to use too many commercial products, and rely on wonderful ingredients such as soy and rice milks to replace dairy components.”  To bolster the sometimes shaky confidence of a casual kosher baker, Ben-Israel notes that, “an intense chocolate cake actually benefits from not using milk, which only disguises the depth of the cocoa flavor.”  You can even special order a kosher parve  Ron Ben Israel wedding cake from his New York City shop.

The Food Network has (sugar) high hopes for Sweet Genius and I can’t wait to see some of the most talented pastry chefs in the world compete for cash and fame on cable TV.

If you are wondering if cheese puffs can possibly work in a frozen dessert inspired by fire, how carbonated candies might taste if inspired by a disco ball, and why someone would ever combine duck fat and fusilli in a frozen dessert inspired by diamonds, you will just have to watch.

We are super excited to tune in on October 27th when the Kosher Baker, Paula Shoyer, mixes it up with the Sweet Genius before a national TV audience.  We will be publishing an exclusive recap with Paula Shoyer right after the episode airs, as she promises to reveal what it’s like behind the scenes and under the bright lights at Food Network studios at Chelsea Market in New York City.

With sadness we mourn the passing of Daniel Rogov, author of “Rogov’s Guide to Israeli Wines” and “Rogov’s Guide to World Kosher Wines,” columnist for HaAretz and a frequent contributor to JoyofKosher.com.  Rogov, a self-described “curmudgeon” helped popularize the emerging Israeli wine and culinary scene with great honesty and integrity. His loss will be felt both personally and throughout the food and wine world.

Rogov’s last words can be found on his wine forum – Wine Lover’s Page.

The Cheese Guy has been in the gourmet food business for close to 20 years, and has always had a passion for fine cheeses. Having grown up in the Midwest, he also has an appreciation for the small family-owned dairy farms. Fortunately he has been able to combine the two passions.

His company “The Cheese Guy” is dedicated to the production and distribution of high end, artisanal, kosher, and natural cheeses, primarily from small U.S. creameries.

He is always looking for cheeses that are not readily available in the kosher marketplace. One of those cheeses is blue cheese – widely used as a topping on salads and on gourmet cheese platters. He worked on the blue cheese project for almost two years. Teaming up with 3rd generation Wisconsin Cheese makers, they came up with the taste profile they were looking for, and produced a handcrafted “60 Days Aged” kosher blue. It is sold in a chunk form, as well as a crumbled, under “The Cheese Guy.com” brand.

“Mainstreaming” Kosher: Taking Ethnic/ Specialty Foods to the Masses and Growing Beyond your Specialty Niche

Join us for this first installment in a series of webinars designed to help position your product for growth in the kosher market.

Kosher has gone far beyond its traditional base in that many of its products are rife for a much broader market. From the bagel to hummus, many original kosher products are moving into mainstream aisles with a far greater potential than ever imagined.

Join kosher industry authorities Milt Weinstock and Menachem Lubinsky in this exclusive webinar, as they help you lay the groundwork to take your kosher product mainstream. They’ll discuss the appeal of mainstreaming kosher products, highlight principals for success and review some successful case histories while answering these key questions:

• How can an “ethnic” product have “mass” appeal?
• Why should the mainstream market take notice of my product?
• Will I need to tweak the product, its packaging, and marketing to expand to a broader market?

Grow beyond your niche. Think mainstream. Register today to attend this free webinar.

Date: Thursday, 9/15/11
Time: 2:00pm EST
Cost: Free

Speakers:
Milt Weinstock,
President, Kosher Media

Menachem Lubinsky, President & CEO,
LUBICOM Marketing & Consulting

I had the merit to be in Israel in July of this year, and after discussions with David Shire, part owner of the Lone Tree Brewery we arranged for me to make the trek out to his brewery, located in the heart of Gush Etzion.

It’s a small operation – a microbrewery – but it’s a brewery with gumption. Its logo is bright and vivid and promises a kaleidoscope of taste. The hand-crafted beer delivers on this promise, and how!

David sat me down and proceeded to roll out three beers for me to taste. It’s a hard job but someone has to do it. Out of the eight beers that they produce, I tasted the Extra Oatmeal Stout, the English Northern Ale and the Pale Ale.

Each have distinctive flavours that rival any of the mainstream beers that I drink over here in the USA. The Extra Oatmeal Stout is comparable to Guinness – personally, too heavy for me to drink regularly, but I would totally marinate my brisket in it, or use it to beer-roast a chicken. The other two beers that I tried would definitely be a constant presence in my fridge – they are so good that I would even replace my regular American beer with them.

David Shire of Lone Tree Beer

David (originally from Scotland), and his business partner Susan Levin (originally from Maryland), gave me a tour of their operation. These are people who, before they opened the brewery, perfected the art of the home brew. Home brewing of beer is not for the faint of heart – and David and Susan obviously know their craft. Now they have a proper operation, they have kosher certification (Rabbanut of Gush Etzion), and are gaining a reputation for great beer. Extra Bonus – they only use natural ingredients.

Before The Lone Tree Brewery came along the beer in Israel was nothing to write home about. Not anymore. Lone Tree Brewery can hold its head up high and know that it is brewing a superior product. As of right now their beer is only available in Israel (Machane Yehuda, Beit Shemesh, Modi’in & Gush Etzion. Home deliveries throughout Jerusalem) – but my hope is that more stores will stock their product, and eventually, that we will be able to import it into the US.

You can find Lone Tree Beer online and on Facebook and Twitter.

Kosher Travelers! Are you looking to eliminate the stress of finding a kosher restaurant, a local minyan or mikvah when you’re on the go? Introducing the KRGPS App! First ever strictly kosher not from a public database with free discount coupons.

The KRGPS App is your one-stop solution for all your kosher needs. Updated DAILY, this iPhone application spotlights everything kosher in your area, taking the guesswork out of kosher travel. So whether you’re looking to “Eat, Daven or Dip”, the KRGPS App is your go-to source for 1000′s of restaurants, minyanim and mikvahs across North America.

The KRGPS App also highlights deals and discounts offered by local restaurants. Take advantage of the discounts once and this App will pay for itself! Just show the manager or owner their discount listed in your APP and they will give you the discount. More and more restaurants are joining all the time. This will save you money and make this a free APP.

Search by name, address or zip code. Once you locate what you’re looking for, just click the phone icon, verify the hashgacha and use the iphone GPS to get you to your destination. To find places nearby just press tab “near me” to search push tab “search and then choose either “name or “location”. Location can be address, state or zip code.

We will be adding features in the future and as our network increases so will the number of restaurants that give discounts.

The “Kosher” App is the ONLY App to offer:

Information on 1000′s of reliable restaurants, minyanim and mikvahs
Live feeds and DAILY updates so any changes are seen instantly
Verified listings that feature only the most reputable Kosher certifications or reputable
private certifications (but still call to verify because things can change very quickly)
FREE access to special deals and free discounts with restaurants in the area you’re visiting

Kosher travel has never been so easy!

As you know, as the world’s oldest and largest producer of kosher
chicken and turkey, Empire Kosher has a long history of respecting and
adhering to the rituals of kosher slaughter. However, beginning with
its transfer to current ownership in 2003 , Empire has taken its focus
a step further to ensure that its ethical practices are respected as
diligently as its ritual practices.

“Empire has always been a highly-regarded producer of kosher
products,” Greg Rosenbaum, Empire’s CEO recently told us. “Now, we’re
also developing an admired reputation for being socially and
environmentally conscious, as well as truly natural, in every step of
the production process. Empire is Green Kosher.”

Greg defines the principles of Green Kosher as eating healthy, safely
and strictly kosher, buying responsibly, promoting worker and animal
welfare, protecting the environment and supporting small family
farmers and their communities.

While Empire’s practices have always been well within industry norms,
its green kosher transformation puts it ahead of its competitors by
instituting practices such as limiting the number of chickens its
farmers can raise at any given time, treating all its own
wastewater, employing multiple uses of alternative energy and
substantially reducing its carbon footprint.

Empire Kosher offers a wide variety of all-natural, organic,
free-roaming, antibiotic-free and 100% vegetarian-fed poultry, all
with no growth hormones added. Empire uses absolutely no animal
by-products – only its own 100% vegetarian feed mixed to a unique and
exacting formula.

For more information: go to Empire’s new website www.EmpireKosher.com!

Royal Wine Corp., the largest importer & distributor of kosher wines in North America and Champagne Drappier, the highly regarded Champagne house, are proud to announce a joint venture whereby Royal Wine Corp. will import & distribute the first ever kosher cuvees from the famed Champagne Domaine.

Royal Wine Corp.’s traveling winemaker Pierre Miodownick participated in the vinification of the two kosher cuvee’s, a project several years in the making. The release is set to take place towards the end of the summer, in time for the upcoming Jewish New Year.

The two Champagnes to be released are the “Carte-D’Or Brut” and “Carte Blanche”.

The Carte-D’Or Brut is blended with the traditional Champagne grapes; Pinot Noir, Chardonnay and Pinot Meunier. The delicious sparkling wine possesses aromas of white peaches and cherries, providing aromatics typical of a Rose’ Champagne though the appearance of a blanc. The Carte Blanche is a blend made exclusively from the first pressing, a fresh and fruity approach to Champagne, leading to a final product considered to be a great “party wine” by the Domaine.

Champagne Drappier is a family owned house based in the fashionable appellation Côte des Bar in the Aube region of Champagne. Conducted by Michel Drappier, the seventh generation Drappier to run this property since 1808, Champagne Drappier is the largest champagne house in the Aube and produces approximately 1.6 million bottles a year. Champagne Drappier has consistently garnered positive reviews and high praise. Most recently, the NY Times’ Eric Asimov said that Drappier is “the best known producer in the Aube” and produces “a complete range of full bodied, refreshing, well-made wines”.

Michel Drappier proudly stated “We are thrilled to be able to expose our hand crafted Champagnes to a new kosher audience. And just as we strive for perfection when producing our regular cuvees, here too for the kosher cuvees we used our generations of experience and meticulous care to produce Champagnes worthy of carrying the Drappier name.” Added Nathan Herzog, Executive Vice President of Royal Wine Corp., “As the industry leader in kosher wine, we take pride in producing and distributing the finest kosher wines. We are excited to include a champagne house of Drappier’s stature to our select portfolio.”

The Exceptional Dessert, LLC, the New York City based baker of boutique kosher cakes and cookies introduces a new line of muffins. Established in 2004, as the Exceptional Brownie, the company expanded in 2007 to include a variety of seasonal desserts. The Exceptional Dessert is known for its all-natural, kosher brownies, cakes and cookies, handcrafted in small batches.

According to co-president Claire Sauerhoff, the muffins were not born out of years of R&D but rather one happy accident. “We wanted to send out samples of our honey cakes and applesauce crumb cakes to retailers for the fall selling season. Unable to find the right sized, most cost effective baking trays, we settled on a muffin tin to bake the samples. When my partner and I saw the finished product, we realized that our samples actually made the perfect muffin … moist inside with a caramelized, crunchy top.”

Claire’s partner, Karen Chazan said, “We have to make these available for sale, they are too good to keep only as samples. Our thinking was confirmed when we heard from the first group of clients who received samples … rave reviews and advance orders for muffins and cakes.”

The Exceptional Honey Cakes and Applesauce Crumb Cakes will be available in September on line at ExceptionalDessert.com and its sister website, KosherCarePackages.com. Exceptional Desserts have been featured at various New York City retailers including Murray’s Sturgeon Shop, Russ and Daughters, Kosher Marketplace, Amalya Middle Eastern Grocery in Queens. You can also order by calling Exceptional Dessert at 212.439.0766 or 718.776.0807.

Who says nothing can get done in Washington?  I recently came back from a food-filled day trip to Washington, D.C. where I attended the 57th Summer Fancy Food Show.  It is the largest marketplace for specialty foods and beverages in North America. The exhibit halls were filled to capacity with as many as 180,000 products including the latest in single-origin chocolate, artisanal cheese, olive oil, salsas, snacks, teas and spice blends, many of them with kosher certification.

I want to share with you a few of my favorite discoveries.

One of the popular food trends at this year’s show was Booze-Infused Foods.  Companies are experimenting with flavors from popular alcoholic beverages to infuse sweet and savory foods. You can try this at home, for example, with this Bourbon Sage London Broil.   One of my favorite new product discoveries was cocktail chocolates by Seattle Chocolates boasting fabulous flavors such as: lemon drop, margarita, appletini and mimosa.   The margarita explodes in your mouth for a full flavor explosion, like Cinco de Mayo in July.

Another chocolate company I couldn’t get enough of was Lake Champlain.  These all-natural gourmet treats from Vermont include hot chocolates, truffles, a chocolate menorah and nicely packaged chocolate gelt.  I loved their gelt for grown-ups – delicious chocolate coins, a mix of  Dark & Dark Mint Crunch.  I know what I will be playing dreidel with this year!

Another trend I noticed this year were these Give It A Try Kits, especially A Grow Your Own Mushroom Garden from Back to the Roots.  Using all recyclable materials, everyone can experience the fun of growing your own.  Just cut open one side of a box, water it and in a week you will have a batch of oyster mushrooms to make this spectacular Oyster Mushroom Ceviche or any other favorite funghi dish.

I really enjoyed the Sweet Potato Crackers from Polka Dot Bakeshop.  They are light and crispy and come in five amazing flavors: Original Sweet Potato, Rosemary & Olive Oil, Chipotle with Smoked Paprika, Cracked Black Pepper, and Gluten-Free Cracked Black Pepper.  You can top them with cheese or honey or just eat them out of the bag.  Since they are made from sweet potato they pack a nice nutritional punch.

This year’s show featured a ton of loose leaf tea.  I love the taste and aroma of loose leaf tea, I have to admit it took some time to get over my laziness.  It always seemed easier to just throw a tea bag into a cup of hot water.  Well, t-sac is here to help.  These disposable tea filters can be filled with any amount of loose leaf tea (up to for 4 cups), then you just use it as a tea bag.Tea-time anyone?

If you are a bottled ice tea drinker, I hope you’ve heard of Honest Tea.  Their line of teas were one of the first bottled iced tea beverages I really enjoyed.  Most bottled and canned teas have too much sugar and an overpowering lemon flavor.  Honest Tea pioneereda natural iced tea with exotic flavors and little or no added sugar.  Now they’ve done it again.  They recently launched a line of Cocoa Nova Drinks with mint, cherry and mocha flavors.  They take the cacao beans (the main ingredient in chocolate) and brew a light, refreshing drink with only 50 calories per bottle and a boatload of antioxidants.

If there was one spice you would not expect to find in the pantry of a Jewish home, it would have to be  J&D’s Bacon Salt… Until I saw the hechsher!  The founders are on a self-proclaimed mission to make everything taste like bacon and they do it without the pig (or any other meat).  They have bacon flavored mayo, bacon flavored popcorn, bacon gravy and even bacon lip balm (I’m not kidding!).  Their newest product, Bacon Croutons, are loaded with flavor and perfectly crispy.  I can’t imagine a more perfect topping for a salad or soup.

Another company doing just about everything right, is MimiCreme.  MimiCreme is a non-dairy, non-soy, gluten-free substitute for cream.  It is available sweetened or unsweetened, as well as a Healthy Top variety made from a blend of Organic Coconut Oil, Almonds, Cashews, Sweet Almond Oil and natural cane sugar.  I can’t wait to try a delicious pareve chocolate mousse with this clever product.

My kids come home with green, red and blue tongues from those sugar-filled, artificially flavored ice popsicles that are apparently a summer camp requirement.  If only the camp discovered the Power of Fruit which packages what I try at home, an all-natural, pure fruit frozen bar.  Power of Fruit comes in a tube that is less messy and perfect for kids of all ages.

I hope you enjoyed this virtual tour of the 57th Summer Fancy Food Show.  Check out our contests page regularly for product giveaways from some of these and many other great companies.

If you have any favorite new products that you love, please tell us about them in the comments below.

It’s summer and there is nothing quite as refreshing as ice cream or sorbet – well, if you don’t have a pool to dive into to cool off.

A new concept in frozen desserts has hit the streets of New York. Frozen Gelato on a stick – and it’s KOSHER! [National Kosher Supervision (Rabbi Aaron D. Mehlman)]  Less fat that ice cream, using fresh ingredients and no preservatives, the many varieties of PopBars are a low calorie refreshment sure to please. PopBar also makes Sorbet Pops and Yogurt Pops too. In fact, they have such a wealth of flavors that you can create your own bar with your own combination of flavors and toppings.

PopBar wants to give YOU the chance to win a take-home thermal pack with FOUR PopBars inside. The prize must be claimed at their NYC Store – 5 Carmine Street, New York NY 10014. You must be a US resident aged 18 or over. To have a chance to win let us know your favorite frozen dessert flavor in the comments below. Contest Ends Wednesday July 27 2011 at 9 am EST.

PopBars are certified by National Kosher Supervision, Rabbi Aaron Melman.

America’s Only Kosher Professional Baking & Pastry Program Introduces New Curriculum

French Pastry Chef Instructs Students in Advanced Pastry Arts

FOR IMMEDIATE RELEASE

Contact: Jesse Blonder 718-758-1339

6/16/11: Brooklyn, NY – It’s not just about whipping egg whites or mixing batter anymore. America’s first and only kosher program focusing on advanced levels of pastry arts, such as the art of making Petit fours (pictured) and Bavarian cremes are being taught daily at the Brooklyn-based Center for Kosher Culinary Arts.

French-born Chef Instructor Philippe Kaemmerle, along with CKCA director Jesse Blonder and Chef Instructor/master baker Mark Hellermann, have developed an advanced pastry arts curriculum and honed it over the past two years. This summer, the eighth class will begin; it starts July 5th. (Click here for more info).

Born and raised in the Alsace region of France, Kaemmerle studied pastry arts in Strasbourg before working as a pastry chef in some of the finest restaurants in Europe and New York City. He even did a stint working with the private chef to the King of Sweden. Kaemmerle formerly taught pastry at the now-defunct Art Institute of New York and now is beginning his second year teaching at CKCA.

Designed for the kosher-keeping chef, the CKCA pro program in Baking&Pastry is unique in America in that all ingredients used are pareve; that is no dairy or meat products are used. This is because people who keep kosher enjoy fancy desserts most often after eating meat meals, and kosher-keepers are forbidden to eat dairy at the same meal when they have also eaten meat.

Kaemmerle, Blonder as well as Chef Instructor and Dean of Students Avram Wiseman, who teaches Pro Culinary Arts at CKCA (running this summer for the fourth year, or the 16th quarter), have developed a unique list of pareve ingredients which work well in the pareve pastry kitchen; Product lists include margarine, soy milk, almond milk, rice milk, non-dairy creamer and Mimic-Creme, a creamy combination of almond and cashew milk.

The first five weeks of the ten-week, 152-hour class (or in summer, the first four of the eight-week, 152-hour class) now focus on skill development and the second half of the course moves the student immediately to a more advanced level, so that he or she goes from making cookies, muffins, scones and breads in the beginning of the course, to advanced cakes, such as mousses such as Bavarian creams, Napoleans, eclairs and Petit fours and other specialty pastry-making such as advanced chocolate like truffles, marzipan and molded chocolates. The class also spends time on decorations such as marzipan flower-making, chocolate writing and piping.

Something that encompasses many of these advanced skills at the same time are Petit fours, Chef Kaemmerle says. “Petit fours are something special that will probably come up as the next big hit in the Jewish community. Delectable, complicated one-bite cakes are served at banquets, dinners and events, and now our students know the classical art of how to make them. This is a skill that is in great demand,” he said.

Petit fours and other advanced cakes often have three or more elements that make them complicated. They have a sponge cake base, then a mousse layer, a fruit or chocolate glaze and a topping of some kind. Putting all the elements together at the right moment requires the chef to be patient, tactile and very organized. Chef Kaemmerle believes some parts of these skills are inborn but can also be taught. For students who wish to begin their career as a pastry chef, Kaemmerle says the CKCA Pro Baking & Pastry program will ready them to work in any professional pastry kitchen, whether it is a restaurant, catering business or bakery.

Visit the CKCA website for more information, or call Jesse Blonder at 718-758-1339 to come by for a tour.

Jamie Geller was one of the judges at the 5th Annual Man-O-Manischewitz Cook-off at which Stuart Davis, 45, from Cherry Hill, NJ with his Chicken and Egg Donburi (recipe can be found on the Manischewitz website) was crowned King of Kosher on Thursday March 31 2011. Davis received a grand prize worth $25,000 which includes: state of the art kitchen appliances, cash, over night stay in NYC, crystal trophy, and Manischewitz product.

Stuart was selected as a finalist through the “Online Voting” component that allowed consumers to have a say in the finalist selection process. The other four contestants were selected from thousands of entries.

Stuart is a father of three girls and one boy. Although cooking is his passion, this is the first contest he has ever entered! Stuart was a mortgage banker for 10 years and now teaches a class called “Digesting Hebrew” at Temple Beth Shalom in his hometown. Previously, he taught English in Japan (the inspiration for this dish) and speaks the language fluently. Entries were judged on appearance, taste, ease of preparation and originality & creativity.

The five contestants competed live in NYC at The JCC In Manhattan, in front of hundreds of guests and a prestigious panel of judges including Epicurious.com, FoodNetwork.com, Weight Watchers, Kosher Cookbook author Jamie Geller, the Culinary Arts Director at The JCC In Manhattan, spearheaded by legendary Chef Jacques Pepin.

The five finalists, selected from over thousands of entries, were challenged to prepare family-friendly recipes incorporating one of the Manischewitz All-Natural broth flavors including the new Vegetable Broth which joins the existing line of Beef, Chicken and Reduced-Sodium Chicken flavors. In addition, Mayor Bloomberg has proclaimed the date as “Man-O-Manischewitz” Cook-Off day!

“What a thrill and honor to be named the Manischewitz Cook-Off Champion.” said Stuart Davis, Grand Prize Winner. “I have loved Manischewitz products all my life and to think they have made me a “cooking champion” is a dream come true.”

The dishes prepared by the other contestants were: Moroccan Chicken Bowl by Naylet LaRochelle of Miami FL; Shallot Smothered Chicken by Dina Burcat, Baltimore MD; Simple Fisherman’s Stew by Suzanne Banfield, Basking Ridge NJ; and Golden Sweet Potato Tagine by Jeanette Nelson, Sophia WV.

To see more photos from the event, please go to our Facebook album.