Issue No 20 - September/October 2020
For our second Yom Tov issue. We brought together an all-star group of contributors, each with a different menu style, allowing you to create something magical that works for your needs and taste preferences.
Chef Isaac Bernstein shared his invaluable skills on how to create a perfect menu using humble ingredients in versatile ways. He transformed simple root vegetables and chicken into many multi-purpose menus. Event planner Reena Goldberger contributed an elegant, gourmet menu concept with treasures like a perfectly cooked silver tip roast with baby yams and a pavlova for dessert that we topped with cherries, red currants, and figs. Heshy Jay of Scoop and Co. Events shared his brilliant perspective on using store bought items and shortcuts to create elegantly plated food.
To top off the issue with some tradition for the season, food blogger and cookbook author Chanie Apfelbaum shared some of her favorite stuffed foods and challah baker Mandy Silverman offered her meat-stuffed challahs. Something we are truly excited about is the newest food experience to hit the kosher market — omakase, a personalized Japanese culinary experience — which we covered in a fun-filled, intimate event, perfect for the time we are living in.