Kosher with a Kick once again proved to be an immense hit – thanks to three factors of equal importance: Chef Scelfo’s food was to die for, TJ wowed people with his knowledge of Kosher Wine, and the crowd was fantastic. Kosher wine inspires a lot of dialogue and this event was no different. It was two and a half hours of lively conversation about the past, present and future of Kosher wine.
We’ve been talking Kosher wine non-stop at home, so I guess it is no surprise that Noah asked me yesterday what we are having for Passover dinner! I’ve said it before and I’ll say it again – will no one invite their friendly neighborhood wine merchants to their Seder?! We’ve never experienced one first hand and would truly love to. We’ll bring the wine!
Here are a few photos from Sunday night (most are courtesy of Chef Scelfo’s Instagram app), and after that you’ll see the menu for our next event, “Shroom Around the Room,” on May 6th. The menu looks delicious. TJ’s pairings will be announced soon!
Wood-Smoked Brisket Knishes (one of the singular best bites of food I’ve ever had)
Matzah Pancakes with Chicken Liver and other Yummy Toppings
Rugelach (paired with a drink made with Le Chaim Kosher for Passover Vodka – recipe below)
Russell House Goodies
New Ways to Think About the Four Cups of Wine for Passover (courtesy of Laura and Jessie at Prism)
Kosher Vino!
Looking for Kosher Bubbles? This Yarden Blanc de Blancs is to die for!
A huge thanks to Michael Scelfo from Russell House Tavern for helping us with this event. We have been lucky to work with the nicest people in the restaurant business during our tastings, and Michael is no exception. And so talented too! If you haven’t been to Russell House before, please go – and tell them that UG sent you!
As for Shroom Around the Room on May 6th, how does this menu sound?!
- Massachusetts Burrata Stuffed Crimini Mushrooms
- Black Trumpet & White Button Mushrooms, Rosemary and Gruyere Tart
- Miyataki Mushroom, New Hampshire Bacon & Madiera Cream over a Crispy Cornmeal Johnnycake
- Portabella & Morel Risotto with Fig Jam, Sexy Scallions & Truffled Porcini Cream
- Candy Cap Mushroom Creme Brûlée
All paired with wine, sake and who knows what else! Yes, it really is just $15!!! Click here for tickets.
** Drink Recipe from Sunday Night**
1.5 oz LeChaim Vodka
2 oz Fig Juice
1 tsp Orange Blossom Honey
1/4 oz Lemon Juice
1/2 oz Earl Grey Black Tea
2 Mint Leaves
Shake all ingredients together over ice and strain into a martini glass. Garnish with a slice of fig and a mint leaf.
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